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Chapter 10 - Serving Your Guests Review
Terms in this set (50)
Online reservations allow guests to make reservations quickly.
In a traditional table setting, the server places the napkin in the middle of the setting.
A service station prevents servers from having to go to the front of the house to get napkins, silverware, and plates.
Soups and beverages should be served from the left side.
The person who first receives a complaint is responsible for making sure in gets resolved.
When handling a customer complaint over the phone, it is a good idea to ______ so that you can develop a complete understanding of the caller's problem.
Who provides the first impression in a restaurant in appearance, friendliness, and attentiveness?
In which type of service are guests served from a tableside cart called a gueridon?
IN which type of service are bowls and platters of food placed on the table and on plates by a seated host or hostess?
Which type of knife is used to cut soft foods and fruit?
Which type of spoon has jagged edges?
Which type of plate is 7 to 8 inches across?
Which plate has 6 to 12 indentations carved into it?
Which dining room employee is responsible for a server area of usually 15-25 guests?
Which style of service is the most labor intensive?
Which employee assists with bringing food from the kitchen to the tables?
Which style of dining is also known as family-style dining?
A server says to a guest, "My favorite dish on the menu is the rack of lamb." This is an example of
In the US, it is illegal for someone to drive if his or her blood alcohol level is ____ or higher.
When checking IDs, a driver's license, state ID, military ID and ______ are acceptable forms.
Which monitoring method calls a group of customers together to brainstorm ways to improve service?
Which monitoring method hires people to visit a restaurant or foodservice operation and report on their experiences and impressions?
Crowding customers during service is an issue with which style of service?
A demitasse spoon is the same as a(n) _____ spoon.
A larger decorative plate used underneath the plate on which food is served is called a(n) ______.
The warming unit in the tableside cart used in French service is called a(n) _________.
A(n) ______ is a large covered bowl used to serve soup for up to eight people.
A server in training is a(n) ________.
The feeling that guests take with them from their experience with a restaurant is called
In which type of service is food arranged on plates in the kitchen by cooks and brought directly to the guests' table by the server
Which type of service is the most formal?
A tableside cart used in French service that holds food or liquid items that will be served to guests is called a
Which fork is used for appetizers?
snails and lobsters
Shell crackers are most often used to break the shells of which type of seafood?
Which type of bowl is used for dipping sauces?
Which dining room employee is responsible for the overall management of service?
What is a server in training called?
Which serving tool is used to serve rolls or bread?
Which employee is in charge of the operation during a particular shift and supervises a team of servers?
right side of knife
Where are spoons placed in American-style settings?
amount that has been absorbed into the bloodstream
What does the blood alcohol level measure?
In general, how old must a server be to serve alcohol?
Quick evaluations where customers note their satisfaction with the food and service are called
Who spreads word-of-mouth advertising?
Which style of service uses the fewest tools and utensils?
Which fork is served with clams?
Cold drinks are usually served in
Which type of china has a special spout to prevent spilling when pouring?
______ is an easy and fast way to dine and typically involves no servers.
_______attracts a customer to one operation over another.
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