Fine Dining Standards

30 Questions | Total Attempts: 1306

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Course Quizzes & Trivia

Questions and Answers
  • 1. 
    When should you check back after serving a course?
    • A. 

      Immediately

    • B. 

      After 2 minutes

    • C. 

      After discretely observing 3-5 bites

    • D. 

      Never

  • 2. 
    When greeting and seating a guest, you should ascertain guest’s surname and use it at least once in interaction
    • A. 

      True

    • B. 

      False

  • 3. 
    • A. 

      Refills

    • B. 

      Directions to the restroom

    • C. 

      Give the guests extra time before delivering the check because they seem to be enjoying themselves

    • D. 

      Dropped silverware

  • 4. 
    When in the presence of guests…  
    • A. 

      Be located in visible sections or spread out to assist guests, rather than huddled together talking

    • B. 

      Turn your back to guests if you are talking to a co-worker, so that they do not hear your conversation

    • C. 

      Stand near your co-workers, so that you can communicate easily

  • 5. 
    What are appropriate things to say to guests?
    • A. 

      “Please”, “thank you” and "hey, how are you?"

    • B. 

      “Please”, “thank you” and "may I suggest"

    • C. 

      “Please”, “thank you” and "cool"

  • 6. 
    • A. 

      Use empathic listening

    • B. 

      Explain why they are wrong

    • C. 

      Seek to first understand, then to be understood and reflect statements and feelings back to guest

    • D. 

      Follow through with the resolution (the guest should not be passed off onto another employee)

    • E. 

      Make a follow up call to guest to confirm that concerns expressed were resolved to the guest’s satisfaction

  • 7. 
    • A. 

      5

    • B. 

      10

    • C. 

      15

    • D. 

      20

    • E. 

      30

  • 8. 
    Guests must be seated within ___ of arrival.  
    • A. 

      10 seconds

    • B. 

      30 seconds

    • C. 

      1 minute

    • D. 

      2 minutes

    • E. 

      3 minutes

  • 9. 
    Vacated tables need to be cleared and reset with proper china, glass and silver within ___ minutes of being vacated.
    • A. 

      1

    • B. 

      3

    • C. 

      4

    • D. 

      5

    • E. 

      6

  • 10. 
    Appetizers are served within ___minutes.
    • A. 

      5

    • B. 

      10

    • C. 

      15

    • D. 

      20

    • E. 

      25

  • 11. 
    Dishes are cleared within ___ minutes of all guests finishing their course.
    • A. 

      2

    • B. 

      3

    • C. 

      4

    • D. 

      5

    • E. 

      6

  • 12. 
    Water and coffee are refilled within ___ minutes of being 1/3 full
    • A. 

      2

    • B. 

      3

    • C. 

      4

    • D. 

      5

    • E. 

      6

  • 13. 
    Entrees need to be served within ___minutes of starter being removed or __ minutes of order, if no starter is ordered.  
    • A. 

      10; 15

    • B. 

      15; 15

    • C. 

      15; 20

    • D. 

      20; 25

    • E. 

      25; 30

  • 14. 
    Dessert needs to be served within ___ minutes of order
    • A. 

      8

    • B. 

      10

    • C. 

      12

    • D. 

      15

    • E. 

      20

  • 15. 
    Coffee needs to be served within ___ minutes of order or within ___ minutes after dessert is cleared.
    • A. 

      3; 3

    • B. 

      4; 4

    • C. 

      5; 5

    • D. 

      6; 6

    • E. 

      7; 7

  • 16. 
    Additional wine and liquor need to be offered within ___ minute(s) of being empty.
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

    • E. 

      5

  • 17. 
    Checks need to be presented within ___ of being requested.
    • A. 

      30 seconds

    • B. 

      1 minute

    • C. 

      2 minutes

    • D. 

      3 minutes

    • E. 

      4 minutes

  • 18. 
    A guest enters the restaurant, which of the following is an example of a proper way to ascertain the number of people in their party?
    • A. 

      Is anyone else coming?

    • B. 

      Are you by yourself?

    • C. 

      Just 1?

    • D. 

      How many are in your party?

  • 19. 
    Extra place settings must be removed from the table before seating guests.
    • A. 

      True

    • B. 

      False

  • 20. 
    • A. 

      Present opened menu/right side up, wine list, specials and options as appropriate

    • B. 

      Offer chair assistance

    • C. 

      Place napkins in laps of ladies, and offer to do so for men if guest(s) have not already done so

    • D. 

      Tell the guests about the unique features of the restaurant

    • E. 

      Introduce guest(s) to their server and relay important information to the server

  • 21. 
    IDs should be checked for any guest ordering alcoholic beverages if they appear to be younger than ___ years old.
    • A. 

      18

    • B. 

      21

    • C. 

      25

    • D. 

      30

    • E. 

      40

  • 22. 
    Who should be served first?
    • A. 

      Whoever appears to be the host

    • B. 

      Ladies

    • C. 

      Whoever is most convenient to serve first

  • 23. 
    How should you serve plates?
    • A. 

      Always from a tray

    • B. 

      Plates need to be served from a tray. If trays are in use multiple servers assist in delivering the plates.

    • C. 

      From a tray, or by hand, without excessive stacking on the arm. If trays are in use multiple servers assist in delivering the plates.

    • D. 

      Never from a tray

  • 24. 
    • A. 

      Always from the left

    • B. 

      From the left, unless the seating doesn’t allow it.

    • C. 

      Always from the right

    • D. 

      From the right, unless the seating doesn’t allow it.

  • 25. 
    • A. 

      Place your thumbs on top of the lip so that you have a secure grip

    • B. 

      Place your thumbs below the lip so that they are not visible

    • C. 

      Place your thumbs wherever they are comfortable for you.

  • 26. 
    Beverages should be served from the…  
    • A. 

      Left

    • B. 

      Right

    • C. 

      Right or left, whichever is easier

  • 27. 
    When clearing a table which of the following should NOT be done?
    • A. 

      Ask before clearing the table

    • B. 

      Use non-verbal cues from guests to determine proper time to clear plates

    • C. 

      Do not ask before clearing the table, use your intuition

  • 28. 
    How should beverages be handled?
    • A. 

      From the base of the glass

    • B. 

      From the middle of the glass

    • C. 

      From the top of the glass

    • D. 

      Wherever is comfortable for you

  • 29. 
    What should never be verbalized?
    • A. 

      Room number

    • B. 

      Guest name

    • C. 

      Payment method

  • 30. 
    Wine glasses should be handled by the ____of glass at all times
    • A. 

      Top

    • B. 

      Base

    • C. 

      Stem

    • D. 

      Stem and base