Dining Room Management Practice 2015
Terms in this set (68)
12.7 million people were employed in the industry
The National Restaurant Association's Restaurant Industry Fact Book reported that in 2010:
Keeping talented employees
One of the biggest challenges facing the restaurant industry today is:
Wages and tips
A server's income is usually derived from:
On a paycheck
Banquet servers and hotel room service attendants receive their tips:
Suggesting additional items to a guest's order is known as:
Increasing the value of the items a guest orders is known as:
Pointing out the specials or favorite or popular items on the menu to guests to encourage the guests to order them is known as:
Asking questions that the guest cannot answer with a yes or no is known as:
-Banquet or special functions
A factor that can influence a server's income is:
The procedure in which all tips go into one pot (where legally allowed) and are divided equally among selected staff is called:
Desire to serve
A server can learn the technical skills and become proficient in them, but a server's success is greatly linked to the:
Desire to serve, Personalized service, Marketing skills
The three critical variables within the server's control that directly affect his or her earnings are as follows:
-Being short staffed
-Being out of certain food items
-Kitchen equipment failure
Conditions beyond a server's control that may result in a small (short) tip or no tip at all are:
-Is more earned in tips, less paid in wages
-Varies from state to state
-May vary, but duplicates federal guidelines
The formula for applying "Tip Credit":
-Allocated tip formulas that track sales
-Encouraged servers to keep a record of tips earned
-Tax reporting forms available
The Internal Revenue Service has:
If a guest check total is $136.20 and a server earns a 15 percent tip, the correct tip amount is:
There are three variables within a server's control. Which of the following is NOT one of them?
-Neatness and cleanliness
Sanitation is essential to all foodservice operations, and every employee who prepares and/or serves food must meet the highest standards of:
-Quality food being safely served
A well-groomed server appearance is necessary to project the image of:
A server should always have clean and fresh smelling hair that is:
Cosmetics that can enhance one's appearance and minimal or no use of fragrances
The proper use of cosmetics and fragrances by a server includes:
Frequent tooth brushing and flossing
Good oral hygiene is maintained by:
The use of a health department-approved sanitizer
The hands of a server should be immaculately clean. But during busy periods, a hand-washing sink may not be available. An alternative may be:
The guest's perception of a server is key to a pleasant dining experience; therefore, it is important to be aware of:
For a server scheduled to work 5 days a week, _____ uniform(s) and apron(s) would be appropriate.
-Style and appearance
-Safety and comfort
-Shock-absorbent insoles and slip-resistant outsoles
Shoes are a significant part of a server's uniform and should be selected for:
Be sent home immediately and not allowed to work
It is recommended that a server who arrives at work sick:
The rolls can be served hot and with tongs or by the pinching method
Rolls and butter may be served to each guest by a server. When served this way:
Would be placed above the salad plate
A napkin is placed on tables that are preset for a banquet or catered event. When a salad is preset, the napkin:
Tablecloths should properly fit tables and drape approximately ____ inch(es) above the chairs where guests will be seated.
Forks are placed to the _____ of the placesetting.
The blade of the knife faces:
Placed in the setting
In a banquet setting, the dessert flatware is placed on the top of the setting with the fork on the bottom and the spoon on top. The handles face the direction in which the flatware would be:
When presetting a breakfast, lunch, or dinner table setting, the flatware is set approximately _____ inch(es) from the edge of the table.
When presetting a breakfast, lunch, or dinner table setting, there should always be approximately _____ inch(es) between the fork and knife, depending on the size of the plate that will be placed between them.
Right of the tip of the butter knife
The water glass is placed approximately 1 inch to the:
Tines of the fork
The bread and butter plate is placed about 1 inch above the:
3 or 4
When coffee or tea is served, the cup and saucer are placed to the right of the teaspoon, approximately 1 inch from the edge of the table with the handle angled at _____ o'clock.
Parallel to the fork, the blade turned to the left
A butter spreader, when used, could be placed horizontally across the top half of the bread-and-butter plate with the blade turned inward toward the tines of the fork, or most often:
To the left of the fork
When a dinner plate is ready to be served, and a guest is not finished with the salad, with the guest's permission, the salad plate is placed _______________.
When served, an appetizer is placed and centered between the fork and knife, approximately _____ inch(es) from the edge of the table.
Certain seafood items may require the use of a(n):
Above and slightly to the right of the butter knife
When wine is served, the water glass is moved above and slightly to the left of the knife. The wine glass is placed:
In the order of use
When more than one wine is served with a meal, the wine glasses are set:
A before-dinner cocktail or after-dinner liqueur is served centered between the fork and knife, about ____ inch(es) from the edge of the table.
This service, informal and quick, generally is found in diners and coffee shops:
_____________ service is most commonly used for large groups.
Fine dining restaurants may offer ________ service where servers have specifically defined jobs to give broad coverage to the dining room, front and back servers and a server's assistant, and perhaps also a sommelier and/or barista.
Read the needs
A professional server will "_____" of their guests and exceed their guests' expectations.
-When it will be inconvenient to the guest
-If the guest is leaning to the right to talk with another guest.
-When serving a guest seated at a booth or next to a wall
Remove dishes and flatware from the right when each course is finished, using the right hand; then serve the next course from the right using the right hand, except:
The guests seated at the right would be served with the left hand, and the guests seated at the left would be served with the right hand
When serving guests seated at a booth or next to a wall requires the server to stand at the end of the booth or table and serve the guests seated farthest away first:
Tray stands and side stands available
Large oval trays are used when there are:
Service priority and timing
Important skills for a server to possess and develop are:
Please the guests
The server's assistant or busser has an important function in every restaurant, but his or her's most important duty is to:
Maintain a positive attitude and resolve the situation as quickly as possible
If a difficult situation arises with a guest, the server should:
Find it to be a comfortable place
Some restaurants have guests that repeatedly sit at the restaurant's bar for lunch or dinner because they:
Bring the additional portion and know the restaurant's policy regarding charges for additional servings
If a guest requests an additional portion of hot fudge while eating a hot fudge sundae dessert, the server should:
Place the check in the center of the table, face down
In a group of guests, unless one of the guests has specifically asked for the check or it became obvious who would be paying when the orders were placed, the server should:
Put in place
The French term mise en place is occasionally used in fine dining restaurants and means:
Restock everything used and clean the restaurant
The purpose of closing procedures is to:
Bifold, Trifold, One-Page Menu
A common way to design a menu is as a:
seafood, dairy, nuts, and flour
There has been an increase in allergies, so guests will ask servers many questions about ingredients in order to avoid an allergic reaction. Servers should be aware of the most common allergies, which are:
When a guest requests that a steak be cooked __________, the outside will be well done, dark brown with a reddish-pink hot center.
A food item that is___________ is cooked in an uncovered pan without moisture in an oven using only dry heat.
The style of the wine, The region or place that the wine comes from, How the wine tastes
A wine list can be organized according to:
When a food item, usually meat, is_________, it is cooked by a combination of dry and moist heat, typically in a small amount of liquid in a covered pan, allowing the meat to cook in the moisture created from its own juices.
A restaurant manager may often schedule a time for ________________ to inform servers about new items and the daily specials that may be offered.
As dining room traffic slows down and the number of servers is reduced, _____ coverage comes into play, as the remaining servers pick up tables in addition to their assigned station.