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Study Guide Answers

1.     List the five key periods when servers should be quick and courteous.
     when the guests are seated, when they are finished eating, when beverages are low, when serving dessert, and when presenting the check
2.     You should always approach the table within ________________ seconds of your guests being seated.
     30
3.     Deliberate physical contact, such as a handshake, is a good way to make your guests comfortable. True or false?
     false
4.     Suggesting two glasses of wine, which costs more than two cups of coffee, and incidentally raises your tip, is called ____________________________________.
     suggestive selling
5.     When taking orders, _______________________ the check makes it easy for you to remember who gets which order.
     coding
6.     What is a "four top"?
     one table, seating 4 guests
7.     How would you abbreviate the following order: Clam chowder soup and salmon for the entrée
     S.CC/E.S
8.     Why is it important to walk around the table to the guest who is ordering?
     so that you don't talk over guests
9.     At what distance should silverware be placed from the edge of the table?
     two finger spaces
10.     Food should be served with your _______________ hand to the _______________ side of the guest and you should move around the table in a(n) __________________________ fashion.
     left, left, counterclockwise
11.     The words you choose to use when serving a guest reflect your attitude. True or false?
     true
12.     All guests should be treated as being _________________________________.
     equally important
13.     Sometimes guests do not let their servers know when something is wrong, so it is up to you to read their __________________________________.
     body language
14.     Beverages are served to the _______________ side of the guest with your _________________ hand.
     right, right
15.     Where should the glass be gripped when serving beverages?
     at the base
16.     The wine label should always face the guest when pouring wine. True or false?
     true
17.     When serving food, it is appropriate to carry only _____________________ plates at a time.
     two
18.     When placing a plate on the table, if a piece of food falls off of the plate, it is all right to put the food back on the plate, as long as your hands are clean. True or false?
     false
19.     When is the appropriate time to clear the table?
     When everyone is finished eating.
20.     If your guest uses the wrong silverware for a course, should you replace that silverware before serving the next course?
     yes
© Educational Video Network, Inc. 2005 - www.evndirect.com
Your leading source for curriculum-based educational videos and DVDs.