WorksheetsTable Service 1 - https://www.youtube.com/watch?v=dcTddt9VcQw
Total questions: 20
Worksheet time: 7mins
Name
Class
Date
1.
What’s the first step in preparing for service?
a)
Greeting customers
b)
Organizing tasks and planning workflow
c)
Taking drink orders
d)
Clearing tables
2.
Efficient task planning ensures:
a)
Reduced teamwork
b)
Faster food preparation only
c)
High-quality customer service
d)
Rare customer interaction
3.
During the service cycle, one should:
a)
Ignore timing of courses
b)
Continually check customer needs
c)
Work independently of colleagues
d)
Avoid clearing plates early
4.
A key part of the service cycle is:
a)
Moving as quickly as possible
b)
Anticipating requests and offering prompt assistance
c)
Serving drinks only after meals
d)
Cleaning after service ends
5.
To maintain good relationships with colleagues, it’s best to:
a)
Coordinate and help each other
b)
Divide sections without communication
c)
Avoid giving feedback
d)
Work in isolation
6.
Positive customer relationships involve:
a)
Speaking only when asked
b)
Greeting politely, listening attentively, and responding positively
c)
Rushing through interactions
d)
Only serving food and drink
7.
Why is it important to plan tasks before service?
a)
To ensure smooth service and efficiency
b)
To avoid cleaning duties
c)
To reduce break times
d)
To impress the manager
8.
What should a team member do if they finish their own prep early?
a)
Leave early
b)
Sit and wait for service
c)
Assist teammates and communicate
d)
Rearrange stock
9.
Which of the following is NOT part of preparing the dining area?
a)
Polishing cutlery
b)
Checking table numbers
c)
Wiping down menus
d)
Testing the fire alarm
10.
Side stations should be stocked with:
a)
Personal items
b)
Extra plates, cutlery, napkins, and condiments
c)
Cleaning chemicals
d)
Leftovers from previous service
11.
What is the appropriate way to greet guests?
a)
“What do you want?”
b)
Wave from across the room
c)
A smile and a polite greeting such as “Good evening, how are you?”
d)
Ask if they have money
12.
When seating guests, you should:
a)
Let them choose any table
b)
Wait until they find a seat themselves
c)
Ignore seating plans
d)
Show them to their allocated or best-available table
13.
A correctly set table should:
a)
Be over-decorated
b)
Include all necessary cutlery, crockery, and glassware
c)
Have mismatched utensils
d)
Use used napkins
14.
When checking table presentation, staff should look for:
a)
Flashy centrepieces
b)
Alignment of cutlery and cleanliness of surfaces
c)
Candles only
d)
Empty tables
15.
Upselling means:
a)
Convincing guests to eat more
b)
Making guests buy things they don’t want
c)
Offering additional or premium options to enhance the guest’s experience
d)
Selling unused food
16.
Which of the following is an example of upselling?
a)
Asking if they want still or sparkling water
b)
Asking if they want fries with their burger
c)
Offering a bottle instead of a glass of wine
d)
All of the above
17.
Which of the following is part of good personal hygiene?
a)
Wearing perfume to cover odours
b)
Washing hands frequently and maintaining clean uniform
c)
Using hand sanitiser only once per day
d)
Wearing dirty shoes
18.
Staff should avoid:
a)
Touching hair or face
b)
Using a clean cloth
c)
Tying back long hair
d)
Wearing minimal makeup
19.
The correct way to clear plates is:
a)
Stack them on the table
b)
Remove them from the right side discreetly
c)
Ask the guest to pass them to you
d)
Dump them all at once
20.
When resetting a table, you must:
a)
Leave dirty cutlery if it looks okay
b)
Spray perfume to hide smells
c)
Spray perfume to hide smells
d)
Use clean and polished tableware
100 %
