WorksheetsQuiz on Bill Preparation and Service
Total questions: 30
Worksheet time: 15mins
When preparing a bill, the server must:
Estimate the amount due
Update the account as items are ordered
Wait until guests leave before finalizing
Charge all tables the same amount
A bill must only be produced:
When the guest requests it
After the manager instructs it
Before food is served
At the start of service
What must be included in the bill before presentation?
Guest’s ID number
Service charge and tax
Waiter’s personal signature only
Guest’s email address
How should the bill be presented to the guest?
Folded in the waiter’s hand
On a serving tray
Inside a bill folder
Written on scratch paper
After a guest signs the check, what is the correct step?
Tear the check
Leave it on the table
Submit it to the cashier immediately
File it for personal record
What is the first step when receiving cash payment?
Put money directly in the cash drawer
Verify the amount received
Give change immediately
Ask if guest has a discount card
Change and receipt must be:
Given in a bill folder
Kept by the server
Counted later in the kitchen
Placed inside the pocket
EFTPOS stands for:
Easy Fund Transaction of Payment Service
Electronic Fund Transfer at Point of Sale
Employee Fund Transfer over Purchase Sales
Electronic Financial Transfer on Spot
When processing debit card payment, the guest may be required to:
Provide their home address
Enter a PIN or sign for verification
Present their passport
Write their bank account number
If a credit card is declined:
The waiter must confiscate the card
The guest must pay double
Another card should be requested
The order should be canceled immediately
When accepting vouchers, what is important?
Voucher must be valid and fully surrendered
Guests must receive cash change
Voucher must be kept by the guest
Server adds free items to match voucher
Senior citizens are entitled to a discount of:
10%
15%
20%
25%
Which discount is NOT law-mandated?
Senior citizen discount
PWD discount
Membership card discount
20% discount for seniors
A discount given for buying in bulk is called:
Trade discount
Cash discount
Quantity discount
Loyalty discount
The main goal of presenting and processing payments correctly is to:
Shorten dining experience
Ensure accuracy and guest satisfaction
Reduce restaurant profits
Avoid the use of technology
Which of the following BEST describes end of service promotion?
A way to speed up guest departure
An opportunity to leave a positive impression and increase sales
A process of collecting guest complaints
A method of reducing staff workload
Offering free tastes of a new dessert before guests leave is an example of:
Branded Giveaway
Product Sample
Reward Card
End of Service Assistance
Giving guests a magnet or keychain with the restaurant’s logo is called:
Couponing
Branded Promotional Giveaway
Privilege Card Distribution
Product Sampling
Which of the following promotions encourages repeat visits through points or discounts?
Product Samples
Branded Giveaways
Privilege/Reward Cards
Business Cards
Which is NOT an example of end of service assistance?
Retrieving items kept for safekeeping
Calling valet services
Offering umbrellas
Serving the main course
Handing out discount coupons for the guest’s next visit is a form of:
End of Service Assistance
Branded Promotional Giveaway
Privilege/Reward Promotion
Table Service
The main goal of branded giveaways is to:
Make guests pay more
Keep the business visible to guests
Replace business cards entirely
Save money for the establishment
Which of the following is an advantage of product samples?
They guarantee higher staff tips
They persuade guests to try new products
They replace loyalty cards
They speed up the dining process
Offering to give a business card for future reservations is an example of:
Product Sample
End of Service Assistance
Privilege Card
Branded Giveaway
Why is the end of service considered a good time for promotions?
Guests are already leaving so it doesn’t matter
It provides an opportunity to create a lasting impression
It reduces staff responsibilities
It is required by law
What should staff do when a guest leaves behind an item?
Keep it for themselves
Ignore it
Retrieve and return it to the guest
Charge extra for retrieval
Which of the following promotes exclusivity and guest loyalty?
Free appetizers
Membership or privilege cards
Business cards
Takeaway containers
What is the effect of giving branded functional items like pens or keychains?
Guests throw them away immediately
The establishment stays in the guest’s mind
It replaces food promotions
It reduces guest satisfaction
Which of the following is an example of combining promotion with service?
Assisting guests with coats and offering discount cards
Ignoring departing guests to save time
Giving only business cards with no other service
Asking guests to advertise the restaurant themselves
End of service promotions are MOST effective when they are:
Intrusive and aggressive
Subtle, courteous, and guest-friendly
Ignored by the staff
Applied only to VIP guests
