Font size
WorksheetsLong Quiz 3
Total questions: 45
Worksheet time: 27mins
Serves normally take customers orders selected from menus of their equivalent then deliver the food to their seated table.
Counter Service
Table Service
Room Service
Present the menu to the guests from the _____-hand side.
Right
Left
___________ should place at the left side of the table setting.
Knife
Fork
Water glass
Napkin
Where do I put the water glass?
Next to the Knife
Above the Knife
Top Left
Above the center of the plate
Mr. and Mrs. Dechaso with their children dine –in in a restaurant ,if you are the waiter assigned in their table where do you start taking the order?
Father
Mother
Friend
Children
What is the type of menu with multiple choice menu, which shows portioned dishes and each dish is priced separately. It allows the guest to choose dishes whose prices are within his/her budget?
A la carte
Table D’ Hote
Static Menu
California Menu
8. Which side of the table does the knife belong?
Left
Right
Top
On the plate
_________ is the information regarding all the food and beverage items available in the establishment.
Beverage knowledge
Menu knowledge
This type of menu represents food choices from a specific country, such as China, Italy, Mexico, or France.
continental
oriental
ethnic
international
Julia has to go to a banquet. She has seen the menu that includes roast chicken, steamed vegetables, mashed potatoes, salad, and a cheesecake for dessert. She feels frustrated because she doesn't like cheesecake but the menu is set. What type of menu is this?
California
Du Jour
table d' hote
A la carte
Jane goes into a favorite restaurant. She sees a printed menu that is always the same. What type of menu is this?
Static
Hybrid
Cyle
Market
Jot down on your order pad all the orders of your guests, including additional details to ensure you do not forget any information
true
false
2. Warm and efficient welcome to the guests is a sign of excellent service in a food service establishment.
True
False
What should the receptionist say if the waiter is not yet available to attend the guest?
We don't have any waiters available
We are too busy for you
We don't care about your needs
The waiter will be with you in a short while
If you have four customers and one of them is a senior citizen who is physically weak, where should he or she be seated in the restaurant?
corner or side of the wall
close to the hostess station
against the wall
near the door
Why is it that elderly or handicapped persons may wish to be near at the entrance of the room?
to avoid long walk
hassle free
to avoid danger in case there is an emergency
they are most comfortable when they are close to the entrance of the room
What will you do after escorting and seating the guests at their table
Unfold the napkins and place them gently on each of the guest’s lap
Present the menu with a pleasant smile
Take the order cautiously
Make suggestive selling
What you will do to the guest when they are about to sit?
Help the guest by pulling back the chair when they are about to sit
Help the guest by pulling in the chair when they are about to sit
Help the guest by pulling out the chair when they are about to sit
Let the guest pull his/her on own chair when he/she is about to sit
What must be used to do online banking?
Cash
Debit Card
Internet
What are the 2 types of copies that must be printed in credit card machine when doing transactions?
Trader copy & Guest copy
Merchant copy & Customer copy
When having a cash transaction, what must be given to the guest together with the change?
Copy of the Bill
Business card
Copy of the menu
While on the way to deliver an order, the server is called back to the kitchen for an urgent update. What should the server do?
Pause the delivery and check the update in the kitchen.
Deliver the order first and return later for the update.
Ignore the update and proceed with the delivery.
Inform another team member to handle the update.
You are tasked to set-up the orders in a tray. What is the most important factor when arranging food on a tray?
Balance and stability to avoid tipping
Placing hot items on the edge for quick access
Maintaining visual appeal and neatness
Keeping items grouped by meal course
After receiving the guest's order, the server notices a missing item in the kitchen. What is the best course of action?
Offer an apology and a complimentary item if possible
Replace the missing item without notifying the guest
Inform the guest about the delay and substitute the item
Request the kitchen to prepare the missing item quickly
The kitchen is experiencing a delay in preparing orders. What is the most effective way to handle guest expectations?
Apologize and communicate updates promptly
Wait until the food is ready before informing the guest
Offer a complimentary drink or snack while they wait
Notify the guest about the delay and provide an estimated delivery time
While presenting the bill, the guest requests to pay with cash. How should you handle this?
Ask the guest to use a card instead
Count the cash in front of the guest to ensure accuracy
Confirm the amount received before finalizing the transaction
Collect the cash, provide a receipt, and record the transaction
A guest is dissatisfied with the bill and raises their voice. How should you handle this?
Respond defensively to justify the charges
Offer to involve a manager for further resolution
Remain calm, listen actively, and address their concerns
Apologize sincerely and assure the guest their concerns are being addressed
The server notices a special note in the order for dietary restrictions. What should they do?
Label the tray to indicate special handling
Deliver the order without addressing the note
Confirm the restrictions with the guest upon delivery
Double-check with the kitchen to ensure compliance
What do we offer/present once guest are seated?
Food menu
Aperitif menu
Food & beverage menu
Offer assistance
After processing the bill return to guest and hand-over change if any.
Thanking the Guest & Bidding Farewell
Presenting the bill
Clearing and Crumbing
Offer dessert and drinks
When presenting menus, from which side should they be handed out to guests?
From the left-hand side.
From the right-hand side.
From the head of the table.
From any convenient side.
What is the recommended sequence for taking beverage orders from guests at a table?
Starting from the host, then clockwise.
Starting from the lady to the right of the host, then clockwise.
Starting from the guest closest to the server.
Starting from the guest who appears ready to order.
What is the first step in the sequence of service?
Greeting customers
Serving food
Taking orders
Clearing tables
What should be done if a guest has a reservation but is not satisfied with the table?
Offer alternatives
Ask them to leave
Ignore their request
Tell them to wait
What should staff do to create a positive customer experience?
Avoid customer interaction
Focus only on food quality
Be attentive and proactive
Ignore customer requests
___ is a way of convincing our customers to order something to compliment their meals or an opportunity to offer new product.
Turn Around Time
Suggestive Selling
New Product
Outside Order Taking
Rearrange the service sequence below according to the sequence.
i. Serving food & beverage, Taking orders & recommending dishes, Presenting & describing the menu, Water service, Unfold napkin, Guest seating, Guest greeting
ii. Guest greeting, Serving food & beverage, Guest seating, Taking orders & recommending dishes, Unfold napkin, Presenting & describing the menu, Water service
iii. Guest greeting, Guest seating, Unfold napkin, Water service, Presenting & describing the menu, Taking orders & recommending dishes, Serving food & beverage
iv. Serving food & beverage, Guest greeting, Guest seating, Taking orders & recommending dishes, Unfold napkin, Presenting & describing the menu, Water service
i
ii
iii
iv
Situation: Good morning! Welcome to Victory International Restaurant. Do you have a reservation here?
Guest: Yes. I have.
Question: What is the next step does the receptionist do?
Ok Ma'am, may I know your complete name
GUest: Elvira Matel Dela Cruz
RECEPTIONIST: Ok Ma'am please stay here for a while and let me check your reservation details
RECEPTIONIST: ok Ma'am may I know your complete name.
GUEST: Elvira Matel Dela Cruz
RECEPTIONIST:Ok mam let me escort you to your table
RECEPTIONIST:Ok Ma'am, may I know your complete name.
GUEST: ok MAM. Have a seat first and let me check if there is a vacant table for you.
none of these
RECEPTIONIST: Good morning! Welcome to Victory International Restaurant. Do you have a reservation here?
GUEST: None
Question: What is the next step does the receptionist do?
RECEPTIONIST: Ok Ma'am may I know your complete name?
GUEST: Elvira Matel Dela Cruz
RECEPTIONIST: Ok Ma'am Elvira may I suggest a table for how many person
RECEPTIONIST: Ok Ma'am may I know your complete name?
GUEST: Elvira Matel Dela Cruz
RECEPTIONIST: Ok Ma'am let me escort you to your table
RECEPTIONIST: Ok Ma'am, may I know your complete name
GUEST: Elvira Matel Dela Cruz
RECEPTIONIST: Ok Ma'am Have a seat first and let me check if there is a vacant table for you
none of these
After taking food and beverage orders which of the following is the next step?
Place and send orders to the kitchen promptly
compute the total bill of the guest
cook and prepare the food and beverage
none of these
Which tray is appropriate in serving beverages order?
round tray
rectangular tray
triangular tray
none of these
Which of the following docket system is used in fast-food chains like McDonald's?
Triplicate Docket System
Electronic Billing Machine
Duplicate Docket System
Computerized System
This type of docket system is considered a traditional manual system that is often used in medium and large-sized hotels and restaurants.
Triplicate Docket System
Electronic Billing Machine
Duplicate Docket System
Computerized System
What is suggestive selling?
Offering a discount on a product
Recommending additional products or services to a customer
Selling products at a higher price
Offering a refund to a customer
Which technique is most effective for up-selling?
Giving away free promotional items
Highlighting the benefits of a higher-end product
Providing a discount on bulk purchases
Offering a loyalty program
