WorksheetsCulinary 5.0 Worksheet Questions (Pages 1–5)
Total questions: 35
Worksheet time: 18mins
When clearing a beverage, on which side of the guest should the server stand, and which hand should be used?
left side with left hand
left side with right hand
right side with left hand
right side with right hand
Which suggestion is best for a customer who ordered 12 pieces of fried chicken and a gallon of iced tea?
to add more chicken
to order nongreasy food
to add side dishes and dessert
to go to another restaurant for dessert
An average gratuity left for service is:
15–20% of the check total
10% of the subtotal on the check
what the guest feels is the right amount
the money in the guest’s pocket at the time
“Would you like to add blackened shrimp or chicken to your Caesar salad?” is an example of which selling technique?
highlighting
specializing
upscaling
upselling
What is the advantage of using the modern American plated service in restaurants?
It allows the manager to get to know the waitstaff well because it requires extensive training.
It requires fewer and less extensively trained service staff than other types of service.
Only part-time waitstaff are needed for this type of service.
It requires a mixture of part-time and full-time waitstaff.
Which is the most formal table setting? Option A shows a simple place setting with a single plate, a napkin, and two utensils. Option B shows a place setting with multiple forks and utensils arranged for several courses.
A
B
To which side of the guest should a waiter stand and which hand should be used when serving a salad to a guest?
left side with left hand
right side with left hand
left side with right hand
right side with right hand
Jesse is the headwaiter at a fine dining restaurant. What is his responsibility?
Jesse is responsible for assisting the captain.
Jesse is responsible for an area of about 5 to 10 guests.
Jesse is responsible for the service in the banquet room.
Jesse is responsible for the overall management of service.
What should be served with the left hand and from the left side of the customer?
iced tea
entrée
coffee
water
Which service staff member would ask, “In what name did you make your reservation?”
busser
cashier
host
server
When a server is placing the water glass on a table, the glass should be placed above the tip of the:
salad fork
bread knife
dinner knife
dessert spoon
What customer service quality do servers exhibit by making sure their uniform is washed, pressed, and fits properly?
positive attitude
neat and clean attire
good communication skills
thorough knowledge of the job
What customer service skill includes guidelines for keeping one’s hair pulled back, washing one’s hands frequently, and keeping one’s breath fresh?
private attire
personal health
positive attitude
personal hygiene
Which dessert should a server suggest for a person who is on a sugar-restricted diet?
frosted pound cake
fresh fruit compote
ice cream sundae
key lime pie
Jamie and Jesse decided that for their wedding they would like the entrée to be served using modern American plated service. This means food is:
portioned, prepared, plated, and garnished tableside.
portioned, prepared, plated, and garnished in the kitchen.
prepared, arranged on platters, and garnished in the kitchen, and then portioned by servers tableside.
prepared, arranged in dishes, and garnished in the kitchen, and then placed on a table for guests to portion themselves.
When serving a table full of guests, who should be served first?
men
women
children
host of the meal
When taking an order from a customer, if a server is not sure what was said, he/she should:
put in the order as the server thought he/she heard it.
ask the customer to confirm the order.
write what he/she thinks was said.
walk away.
Which employees are considered the “sales staff” of the restaurant?
cooks
hosts
managers
servers
Shaniya used a tablet to record a customer’s order, automatically send it to the kitchen staff, and calculate the bill. What is this system called?
amenities
point of sale
cash transaction
video technology
Which duty is least likely required of a foodservice employee?
making change
ordering supplies
serving customers
computing the check
Rick and Bill choose to share a piece of pie, but the waiter suggests they each try the new cheesecake, which is the most expensive dessert. What is the waiter doing?
upselling
suggestive selling
just trying to please his customers
trying to limit the amount of leftovers
Which service staff member is responsible for clearing, cleaning, and resetting tables?
busser
cashier
host
server
Many of Angel’s food orders were prepared incorrectly because the cooks were unable to accurately read her orders. What skill should Angel practice?
human relations
listening abilities
verbal communication
written communication
Why are abbreviations used by waitstaff for customers’ orders?
because customers have difficulties with reading menu items
because servers have difficulties with spelling
to make the cashier’s job easier
to take orders more quickly
Mike and Susan tell their waiter they would like something to warm them up, so the waiter recommends they try beef stew. What is the waiter doing?
upselling
suggestive selling
focusing on limiting the amount of leftovers
attempting to sell certain items before they spoil
The kitchen has finished Erica's order and is ready for Becky to deliver it to the table. What is the correct order and method that Becky should use to serve food and tea to Erica?
refill her tea from the left, and serve the plate to the left of Erica by sliding it into place
refill her tea from the right, and serve the plate to the right of Erica by sliding it into place
serve the plate to the right of Erica by sliding it into place, and then refill her tea from the left
serve the plate to the left of Erica by sliding it into place, and then refill her tea from the right
Before approaching a new table, a server should:
allow a moment for the customer to adjust to the surroundings.
check with the kitchen staff to see what menu items are ready.
check with the host/hostess first to find out when to go there.
wait ten minutes for the customer to review the menu.
If a guest complains about his/her meal, the waitstaff should:
yell at the cook.
ignore the guest.
replace the meal without a fuss.
leave and hope the guest eats it.
Which system for placing orders is the most efficient and future oriented?
reading the orders aloud
calling orders over an intercom
putting written orders on a spindle
entering orders into a computerized device
If a guest cannot decide what to order, a server should:
come back in two seconds to see if the guest is ready.
recommend the daily special to the guest.
go on break while the guest decides.
tell the guest to hurry up and order.
Refer to the menu below. Menu: Mixed Green Salad; Roast Beef; Mashed Potatoes; Green Beans; Dinner Roll; Apple Pie; Iced Tea. How many total forks are needed for each place setting?
one
two
three
four
An upscale hotel is setting up a wedding buffet. Fresh fruit, roast beef, grilled vegetables, mashed potatoes, a garden salad, assorted breads, and beverages will be served. What items will a dining room attendant most likely serve?
the salads
fresh fruits
grilled vegetables
beverages and bread and butter
What type of spoon is used for clear soups and broths?
coffee spoon
dessert spoon
bouillon spoon
espresso spoon
The Miller family's first impression of the Western Steakhouse restaurant was negative. Which scenario would cause this negative impression?
The server was appropriately dressed in a clean uniform.
The Millers were greeted as they walked into the restaurant.
The server was very rude to the Millers while taking their order.
The manager stopped by the Millers' table and introduced herself.
Refer to the menu below. Menu: Marinated Chicken Breast; Wild and Brown Rice; Green Peas; Dinner Roll; Coconut Pie; Iced Tea. Which statement is true?
The bread should be placed on a bread-and-butter plate at the top of the forks.
The iced-tea spoon should be placed at the top of the cover.
