PROVIDING TABLE SERVICE

UNIT TEST 1

Question 1
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A guest only eats Halal food. The wait staff can recommend the following food except:
Select one:

a.
Chicken

b.
Lamb

c.
Pork

d.
Beef
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The correct answer is: Pork
Question 2
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Pre-meal service is a form of accommodation provided to guests who have to wait due to certain
reasons. Aside from this, what is the other main reason why pre-meal services should be provided?
Select one:

a.
So guests will not notice the time it takes to prepare food orders

b.
To provide free refreshments to guests

c.
It creates an opportunity to increase sales

d.
To encourage re-availment of services offered
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The correct answer is: It creates an opportunity to increase sales
Question 3
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What is the correct sequence of the activities a waitstaff must perform when escorting and seating
guests?
Select one:

a.
Leading guests to the table, seating the guests, presenting the menu, waitstaff's self-introduction and
taking the order

b.
Waitstaff's self-introduction, leading guests to the table, seating the guests, presenting the menu and
taking the order

c.
Leading guests to the table, waitstaff's self-introduction, seating the guests, presenting the menu and
taking the order

d.
Leading guests to the table, seating the guests, waitstaff's self-introduction, presenting the menu and
taking the order
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The correct answer is: Leading guests to the table, seating the guests, waitstaff's self-introduction,
presenting the menu and taking the order
Question 4
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When does the work of the waitstaff start and end?
Select one:

a.
Service starts and ends when guest enters and leaves the establishment.

b.
Service starts and ends when guest orders food and settles the account.

c.
Service starts and ends when guest sits and and leaves the table.

d.
Service starts and ends when guest opens the menu and leaves the table.
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The correct answer is: Service starts and ends when guest enters and leaves the establishment.
Question 5
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Which of the following is not a red wine?
Select one:

a.
Malbec
b.
Shiraz

c.
Cabernet

d.
Chardonnay
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The correct answer is: Chardonnay
Question 6
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What does a lacto-ovo vegetarian eat?
Select one:

a.
Vegetable products only

b.
Vegetable and fish products

c.
Vegetable and dairy products

d.
Vegetable, dairy and egg products
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The correct answer is: Vegetable, dairy and egg products
Question 7
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There are guests who require assistance due to their special needs. The following are examples of the
ways to address the needs of these guests except:
Select one:

a.
Provide high chair for toddler

b.
Table near door for guest with walking stick

c.
Elderly guest seated at the noisy part of room

d.
Appropriate food served to guests with dietary restrictions
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The correct answer is: Elderly guest seated at the noisy part of room
Question 8
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What variety of grapes are used in making Chardonnay, Chenin Blanc, Semillon and Rhine Riesling?
Select one:

a.
White grapes

b.
Red grapes
c.
Both a & b

d.
Neither a & b
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The correct answer is: White grapes
Question 9
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Arrange the following procedures for welcoming guests:

1. Check if the guest has a reservation.

2. Lead the guests to their tables.
3. Extend assistance to guests.
4. Immediately identify the host.

Select one:

a.
1, 2, 3, 4

b.
1, 3, 4, 2

c.
4, 3, 2, 1

d.
4, 1, 2, 3
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The correct answer is: 4, 1, 2, 3
Question 10
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A walk-in host has five guests with him/her. However, all tables are occupied and no tables are available
for them. What immediate action must be taken by the waitstaff?
Select one:

a.
Ask other customers who have finished eating to leave the premises.

b.
Apologize to the host and his/her guests and offer a drink.

c.
Leave the guest and assemble extra tables from the stockroom.

d.
Raise this concern to the immediate supervisor for further advice.
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The correct answer is: Apologize to the host and his/her guests and offer a drink.
Question 11
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The ability to give information regarding all the food and beverage items available in the establishment
is called ______________________.
Select one:

a.
Menu list

b.
Menu knowledge
c.
Recipe list

d.
Recipe knowledge
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The correct answer is: Menu knowledge
Question 12
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As a waitstaff, you must have the ability to easily identify the type of guests entering the establishment.
Mr. and Mrs. Smith love steak. They dine at your restaurant twice a week. What type of guests are they?
Select one:

a.
Children

b.
Differently-abled guests

c.
Guests with cultural restrictions

d.
Regular customers
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The correct answer is: Regular customers
Question 13
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 Question text
A waitstaff is a person competent to provide food and beverage service to guests. What attitude is
expected of the waitstaff in order to provide effective service?
Select one:

a.
A waitstaff should be courteous and respectful to the guests.

b.
A waitstaff should be patient but not at the expense of delays or problems.

c.
Both a & b

d.
Neither a nor b
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The correct answer is: Both a & b
Question 14
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The waitstaff performs the following duties except:
Select one:

a.
Assist guests in selecting food and beverage orders

b.
Prepare room service orders

c.
Serve food and beverage orders

d.
Prepare and process accounts of guests
 Feedback
The correct answer is: Prepare room service orders
Question 15
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Which of the following statement is inappropriate when welcoming guests?
Select one:

a.
Initiate eye contact to guests

b.
Point guests to their seats

c.
Seat guests on their preferences

d.
Welcome guests with smile
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The correct answer is: Point guests to their seats
 UNIT TEST 2

Question 1
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In a restaurant operating a manual ordering system, the waitstaff relays the written order to the kitchen
making sure that the order was passed on clearly to the chef. If no response is heard, what is the best
action that must be taken by the waitstaff?
Select one:

a.
Announce loudly the demands of the guests.

b.
Point out the special request on the order slip..

c.
Repeat the order clearly and accurately.

d.
All of the above
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The correct answer is: Repeat the order clearly and accurately.
Question 2
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When taking orders, which of the following information regarding the order is not commonly recorded?
Select one:

a.
Table identification

b.
Number of guests

c.
Name of all guests

d.
None of the above
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The correct answer is: Name of all guests
Question 3
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What are the cutlery items that must be prepared for the following food items?

1. Ribeye
2. Clam Chowder
3. Seared Salmon

Select one:
a.
(1) Service plate, (2) Soup bowl, (3) Fish fork

b.
(1) Steak knife, (2) Soup spoon, (3) Fish fork

c.
(1) Steak knife and fork, (2) Sauce boat, (3) Dinner spoon

d.
(1) Kitchen knife, (2) Soup spoon, (3) Fish fork
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The correct answer is: (1) Steak knife, (2) Soup spoon, (3) Fish fork
Question 4
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When taking orders, the waitstaff is advised to sell menu items proactively. The following is a way of
doing so except:
Select one:

a.
Recommending for guests to upsize their drinks or to order complimentary menu items.

b.
Suggesting the menu items that yield high profit.

c.
Advising guests to order house specials.

d.
Recommending combo or value meals.
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The correct answer is: Recommending combo or value meals.
Question 5
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Which of the following statements is correct?
Select one:

a.
The table set-up depends on the menu items ordered by guests.

b.
The table set-up depends on the available glassware and cutlery.

c.
The waitstaff should set-up the table regardless of the items ordered.

d.
The waitstaff should set-up the table based on the customer's preference.
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The correct answer is: The table set-up depends on the menu items ordered by guests.
Question 6
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How can a waitstaff prove his/her selling skills while taking orders?
Select one:

a.
The waitstaff suggests menu items that yield higher profit.

b.
The waitstaff recommends dishes that take much time to prepare..
c.
The waitstaff keeps silent while waiting for guest’s order.

d.
All of the above
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The correct answer is: The waitstaff suggests menu items that yield higher profit.
Question 7
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The guest asked for a Calvados described as “French apple brandy” which is Calvados. The waitstaff,
with limited knowledge of the beverage, do not know the answer to the question raised. Which of the
following response is appropriate to the situation?

Select one:

a.
“Sorry my Sir, but I do not know the answer to your question.”

b.
“I do not drink any beverages aside from water and fruit juices.”

c.
“May I come back to inquire first from our bartender?.”

d.
“I think the beverage you are referring to is Ouzo or maybe it is a Slivovitz.”
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The correct answer is: “May I come back to inquire first from our bartender?.”
Question 8
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Guests should be given enough time before taking the order after the waitstaff presents the menu. It is
important for the waitstaff to observe for the cues indicating that the guests are ready to order such as:
Select one:

a.
The guests closed the menu.

b.
Menus are laid on the table

c.
Guests looking for a waitstaff

d.
All of the above
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The correct answer is: All of the above
Question 9
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There are three (3) things a wait staff should undertake when adjusting tableware. Arrange the
sequence of adjusting the tableware in proper order:

1. Obtain tableware from the workstation and load on the service plate
2. Identify the items to be removed, retained and or added
3. Adjust the tableware and remove or replace knives and forks.
Select one:

a.
1, 2, 3

b.
2, 3, 1

c.
3, 2, 1

d.
2, 1, 3
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The correct answer is: 2, 1, 3
Question 10
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What action should not be done by the waitstaff while taking orders?
Select one:

a.
Address guests either by their nicknames or terms of endearment.

b.
Repeat the order for confirmation.

c.
Initiate eye contact with guests.

d.
Bend slightly forward towards the guests.
Feedback
The correct answer is: Address guests either by their nicknames or terms of endearment.
 UNIT TEST 3

Question 1
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Which of the following should not be done when presenting the bill?

Select one:

a.

Produce final account or bill when requested.

b.

Present the bill for beverage orders only.

c.

Finalize the account by accepting payments.

d.

Prepare an account for each guest or table.

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The correct answer is: Present the bill for beverage orders only.

Question 2
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There are a number of ways in which a guest may settle his/her account. The following are modes of
settling bills except:

Select one:

a.

Presenting a voucher

b.

Via debit card

c.

Through a loyalty card

d.

Paying cash

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The correct answer is: Through a loyalty card

Question 3
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Which of the following measures should be observed when loading a bar tray?

Select one:

a.

Place the tallest glasses nearest to your body.

b.

Heavier glasses should be around the edge of the tray.

c.

Lighter glasses should be placed at the center of the tray.

d.

Cocktail drinks should all be placed at the center of the tray.

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The correct answer is: Place the tallest glasses nearest to your body.

Question 4
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The three-minute check is a task done by the waitstaff after serving the orders. Which of the following
is not a benefit of the three-minute check?

Select one:

a.

It will present opportunity for guests to order or re-order.

b.

It will let the waitstaff know when to take remedial actions.

c.

It will allow guests to cancel orders.

d.

It helps identify when and what additional items should be provided.

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The correct answer is: It will allow guests to cancel orders.

Question 5
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Carrying plates using the three-plate method is one of the skills a waitstaff must master. When is the
three-plate method not appropriate?

Select one:

a.

When serving soup

b.

When serving salad

c.

When serving dessert

d.

When serving entree

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The correct answer is: When serving soup

Question 6
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In this style of service, the waitstaff delivers the food in service platters and serves to them to the guests
using a serving spoon and fork.

Select one:

a.

Standing Cocktail

b.

Family Style

c.

Plated Service

d.

Silver Service
Feedback
The correct answer is: Silver Service

Question 7
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Below are the steps in handling serving spoon and fork. Provide the correct word on the choices
indicated:

Place the ends of the service spoon and fork in the center of the ______ (1)_______ of the serving hand
with
the ______ (2)_______ holding the fork and ______ (3)_______ holding the fork. The service fork
should be on top of the service spoon.

Select one:

a.

(1) palm, (2) thumb and index finger, (3) smallest finger

b.

(1) edge, (2) thumb and ring finger, (3) smallest finger

c.

(1) palm, (2) thumb and pointing finger, (3) the other hand

d.

(1) middle finger, (2) smallest finger and ring finger, (3) the other hand
Feedback
The correct answer is: (1) palm, (2) thumb and index finger, (3) smallest finger

Question 8
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Depending on the policy of the establishment, the waitstaff may open a corked bottle in front of the
guest. In doing so, why should not the waitstaff twist the corkscrew too deep into the cork?

Select one:

a.

To prevent the spillage of wine upon opening of bottle

b.

To prevent pieces of cork to drop into the wine

c.

To apply pressure to the bottle while pulling the cork

d.

To apply pressure in pulling the cork into the bottle

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The correct answer is: To prevent pieces of cork to drop into the wine

Question 9
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It is the reduction in the price of food and beverage items sold to guests.

Select one:

a.

Debit card

b.

Credit card

c.

Discount

d.

Privilege

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The correct answer is: Discount

Question 10
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The waitstaff must collect the dishes promptly from the kitchen to reduce the guest’s waiting time and
to serve the food in the best condition possible. What task must be done by the waitstaff immediately
after collecting the food from the kitchen counter?
Select one:

a.

Use trays to carry plates

b.

Check food item before serving

c.

Provide special condiments offered

d.

State the food prefered by the guests

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The correct answer is: Check food item before serving

UNIT TEST 4

Question 1
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Why it is important to store clean items properly?
Select one:

a.
To prevent contamination of bacteria and other microorganism.

b.
To protect it against dust and other physical contaminants.

c.
To prevent contact with flies, rodents and insects.

d.
All of the above
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The correct answer is: All of the above
Question 2
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The 3S in clearing tables are...?
Select one:

a.
Shine, Sort, Segregate

b.
Seiri, Seiton, Seiso

c.
Scrape, Stack, Segregate

d.
Seiketsu, Seiton, Seiri
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The correct answer is: Scrape, Stack, Segregate
Question 3
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Which of the following should be done if there is a need to place different sizes in one (1) rack?
Select one:

a.
Stack the items from smallest to largest, larger item above the small item

b.
Place larger items at the back and the smallest in front.

c.
Stack the items from largest to smallest, smaller item above the large item

d.
Arrange small and large items alternately in the rack.
Feedback
The correct answer is: Place larger items at the back and the smallest in front.
Question 4
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Which of the following measures should be observed when washing dishes?
Select one:

a.
Plunge hot glassware into cold water or vice versa.

b.
Crowd sink or dish pan with glass ware or fragile items.
c.
Wash glassware and silverware separately.

d.
Leave food material to be discarded in the sink.
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The correct answer is: Wash glassware and silverware separately.
Question 5
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Linen items such as table napkins, tablecloths and service cloth should be collected at the end of the
service. The following are the reasons why except:
Select one:

a.
To know the exact number of linens

b.
To make sure that linens look presentable

c.
To make sure that the napkins were folded correctly

d.
To check for damages and stains
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The correct answer is: To make sure that the napkins were folded correctly
Question 6
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What appropriate action must be done at the end of the dishwashing period?
Select one:

a.
Wash sink with cold water only

b.
Wash sink with dishwashing liquid

c.
Wash sink with hot water only

d.
Wash sink with hot soapy water
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The correct answer is: Wash sink with hot soapy water
Question 7
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A plated service was catered by the restaurant. You noticed a lot of unconsumed food after the event.
Which of the following is the best immediate action you can take?
Select one:

a.
Endorse the situation to the immediate supervisor and wait for further instruction.

b.
Ask permission to the immediate supervisor and or client before consuming the plate waste.

c.
Bus out all unconsumed items and throw it into the waste bin.

d.
Collect and bag the plate waste, then distribute it evenly to the food and beverage staff.
 Feedback
The correct answer is: Endorse the situation to the immediate supervisor and wait for further
instruction.
Question 8
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Which of the following statements on the proper handling of food scraps is true?
Select one:

a.
Food scraps should not be left in trash bins between shifts.

b.
Bags of food scraps must be thrown from external dumpers to internal bins.

c.
Food scraps must be consumed or taken home by the staff.

d.
All single-use items must be reused or served more than once.
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The correct answer is: Food scraps should not be left in trash bins between shifts.
Question 9
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Which best describes the sequence of cleaning soiled tableware manually?
Select one:

a.
Clean, Soap, Rinse

b.
Rinse, Clean, Soap

c.
Rinse, Soap, Rinse

d.
Soap, Rinse, Clean
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The correct answer is: Rinse, Soap, Rinse
Question 10
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Dish towels wash cloths are used to ...?
Select one:

a.
Clean and sanitize tableware

b.
Dry tableware only

c.
Sanitize tableware only

d.
None of the above
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The correct answer is: Dry tableware only
Question 11
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End of service is an opportunity for the establishment to gain sales and profit. The following are
examples of end of service assistance except:
Select one:

a.
Offering complimentary items

b.
Offering privilege cards

c.
Encouraging guests to reorder food items

d.
Accompanying guests to their car
Feedback
The correct answer is: Encouraging guests to reorder food items
Question 12
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Which of the following statement about clearing tables is true?

1. Unused tableware can be reused if sanitation and cleanliness are

maintained.
2. Clearing tables should be done with minimal disruption to guests.
3. All unused and unwanted tableware should be cleared together with the
matching course plate.

Select one:
a.
1, 2 and 3

b.
1 and 3 only

c.
2 and 3 only

d.
3 only
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The correct answer is: 1, 2 and 3
Question 13
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When storing clean items, which of the following measures should not be observed?
Select one:

a.
Maintain a record of all items stored.

b.
Use sanitary gloves before storing items.

c.
Stored utensils must be protected from dusts.

d.
Make sure to stack wet items.
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The correct answer is: Make sure to stack wet items.
Question 14
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Which of the following is the best way to determine if dishes can be cleared?
Select one:

a.
If guests are already having a chat

b.
If guests are already asking for the bill

c.
By asking the guests

d.
Looking for empty plates
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The correct answer is: By asking the guests
Question 15
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Which of the following is the most appropriate statement for bidding guests goodbye?
Select one:

a.
“Your order is ready after two to three minutes Sir/Ma’am”.

b.
“This way to your reserved table for two Sir/Ma’am.”
c.
“Hi Sweety, thank you and I hope to see you again.”

d.
“Sir/Ma’am, thank you for your continuous patronage.”
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The correct answer is: “Sir/Ma’am, thank you for your continuous patronage.”