Fine Dining Standards

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Fine Dining Standards - Quiz


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

    Correct Answer
    C. After discretely observing 3-5 bites
    Explanation
    After serving a course, it is important for a server to check back with the customer to ensure their satisfaction. Checking back immediately may interrupt the customer's enjoyment of the meal. Waiting for 2 minutes may be too long, as the customer might have finished eating by then. However, checking back after discreetly observing 3-5 bites allows the server to gauge the customer's initial reaction to the dish and address any concerns or requests they may have. Never checking back would not provide an opportunity for the server to address any issues or provide additional assistance.

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  • 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

    Correct Answer
    A. True
    Explanation
    In order to provide a personalized and respectful experience, it is important to ascertain a guest's surname and use it at least once during the interaction. This shows that you acknowledge and value the guest as an individual. Using their surname adds a level of professionalism and makes the guest feel more welcome and appreciated. It helps to create a friendly and warm atmosphere, enhancing the overall guest experience.

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  • 3. 

    Which of the following is NOT an example of ways you can anticipate guest’s needs?

    • 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

    Correct Answer
    C. Give the guests extra time before delivering the check because they seem to be enjoying themselves
    Explanation
    This answer is correct because giving guests extra time before delivering the check because they seem to be enjoying themselves is not an example of anticipating their needs. Anticipating guests' needs typically involves actions such as refilling their drinks, providing directions to the restroom, or quickly replacing dropped silverware. However, delaying the delivery of the check based on the assumption that the guests are enjoying themselves does not directly address any specific need or request from the guests.

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  • 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

    Correct Answer
    A. Be located in visible sections or spread out to assist guests, rather than huddled together talking
    Explanation
    The correct answer suggests that when in the presence of guests, it is important to be located in visible sections or spread out to assist guests, rather than huddled together talking. This is because being visible and accessible to guests helps provide better customer service and assistance. Standing near co-workers and turning your back to guests while talking to a co-worker may give the impression of being unavailable or uninterested in assisting guests. Therefore, the correct answer emphasizes the importance of being visible and available to guests in order to provide better service.

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  • 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"

    Correct Answer
    B. “Please”, “thank you” and "may I suggest"
    Explanation
    Appropriate things to say to guests include using polite language such as "please" and "thank you" to show respect and gratitude. Additionally, asking "may I suggest" shows willingness to offer helpful suggestions or assistance, which can enhance the guest's experience.

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  • 6. 

    When dealing with a difficult guest you should NOT…

    • 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

    Correct Answer
    B. Explain why they are wrong
    Explanation
    When dealing with a difficult guest, explaining why they are wrong is not recommended. This approach may escalate the situation further and create more conflict. It is important to use empathic listening and seek to understand the guest's concerns and feelings. Reflecting their statements and feelings back to them can help in building rapport and finding a resolution. Following through with the resolution and not passing the guest off to another employee is crucial for providing good customer service. Making a follow-up call to confirm that the concerns were resolved shows care and ensures customer satisfaction.

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  • 7. 

    Guests need to be greeted within ___ seconds

    • A.

      5

    • B.

      10

    • C.

      15

    • D.

      20

    • E.

      30

    Correct Answer
    B. 10
    Explanation
    Guests need to be greeted within 10 seconds in order to provide prompt and efficient customer service. This time frame allows the staff to acknowledge the guests' presence and attend to their needs promptly, creating a positive impression and ensuring their satisfaction. Greeting guests within 10 seconds also demonstrates attentiveness and professionalism, making them feel valued and welcomed.

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  • 8. 

    Guests must be seated within ___ of arrival.  

    • A.

      10 seconds

    • B.

      30 seconds

    • C.

      1 minute

    • D.

      2 minutes

    • E.

      3 minutes

    Correct Answer
    C. 1 minute
    Explanation
    Guests must be seated within 1 minute of arrival. This means that once the guests arrive at the location, they should find their seats within a time frame of 1 minute. This requirement ensures that the guests are promptly seated and the event can proceed without unnecessary delays.

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  • 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

    Correct Answer
    D. 5
    Explanation
    Tables need to be cleared and reset within a certain time frame after being vacated in order to maintain efficient service and ensure that customers have a clean and properly set table when they arrive. The correct answer of 5 minutes suggests that this is the appropriate amount of time needed to clear and reset the table with the necessary china, glass, and silverware.

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  • 10. 

    Appetizers are served within ___minutes.

    • A.

      5

    • B.

      10

    • C.

      15

    • D.

      20

    • E.

      25

    Correct Answer
    B. 10
    Explanation
    Appetizers are typically served within 10 minutes. This allows guests to enjoy a small dish before their main course. Serving appetizers promptly ensures that guests do not have to wait too long for their food and helps to create a smooth flow of the dining experience. It also gives guests something to nibble on while they wait for their main course, keeping them satisfied and engaged.

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  • 11. 

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

    • A.

      2

    • B.

      3

    • C.

      4

    • D.

      5

    • E.

      6

    Correct Answer
    B. 3
    Explanation
    The dishes are cleared within 3 minutes of all guests finishing their course. This means that the staff promptly removes the plates and utensils from the table once everyone has finished eating. This ensures that the dining area remains clean and ready for the next group of guests. A shorter time frame, such as 2 minutes, may be too rushed and not allow enough time for the staff to efficiently clear the dishes. On the other hand, a longer time frame, such as 4 or more minutes, may result in a delay in clearing the table and potentially inconvenience the guests. Therefore, 3 minutes seems to strike a balance between promptness and efficiency.

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  • 12. 

    Water and coffee are refilled within ___ minutes of being 1/3 full

    • A.

      2

    • B.

      3

    • C.

      4

    • D.

      5

    • E.

      6

    Correct Answer
    B. 3
    Explanation
    Water and coffee are refilled within 3 minutes of being 1/3 full. This means that when the water or coffee level reaches 1/3 of the total capacity, it is refilled within 3 minutes. This suggests that the refilling process is quick and efficient, ensuring that the water or coffee is always at an optimal level.

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  • 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

    Correct Answer
    C. 15; 20
    Explanation
    The correct answer is 15; 20. This means that entrees need to be served within 15 minutes of the starter being removed from the table or within 20 minutes of the order being placed if no starter is ordered. This ensures that the entrees are served in a timely manner and that customers do not have to wait too long for their main course.

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  • 14. 

    Dessert needs to be served within ___ minutes of order

    • A.

      8

    • B.

      10

    • C.

      12

    • D.

      15

    • E.

      20

    Correct Answer
    B. 10
    Explanation
    Dessert needs to be served within 10 minutes of order to ensure that it is fresh and enjoyable. Serving dessert promptly also allows customers to fully enjoy their dining experience and prevents any delays in the overall service. Waiting too long for dessert may result in a less satisfying experience for the customer.

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  • 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

    Correct Answer
    C. 5; 5
    Explanation
    Coffee needs to be served within 5 minutes of order or within 5 minutes after dessert is cleared. This ensures that the coffee is served while it is still hot and fresh, enhancing the overall dining experience for the customer. Waiting too long to serve the coffee may result in it becoming cold and less enjoyable. Therefore, a time limit of 5 minutes ensures prompt service and maintains the quality of the coffee.

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  • 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

    Correct Answer
    B. 2
    Explanation
    Additional wine and liquor need to be offered within 2 minutes of being empty. This means that when a bottle of wine or liquor is finished, it should be replaced with a new bottle within 2 minutes. This ensures that guests do not have to wait too long for a refill and helps maintain a smooth and uninterrupted service.

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  • 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

    Correct Answer
    B. 1 minute
    Explanation
    Checks need to be presented within 1 minute of being requested. This means that once a check is requested, it should be presented to the relevant party for processing within a maximum of 1 minute. This time frame ensures that the check is promptly processed and the necessary actions can be taken in a timely manner. Presenting the check within this time limit also helps to avoid any potential delays or issues that may arise if the check is not presented promptly.

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  • 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?

    Correct Answer
    D. How many are in your party?
    Explanation
    The question asks for a proper way to ascertain the number of people in the guest's party. The answer "How many are in your party?" is the most appropriate because it directly asks for the number of people in the guest's group. The other options ("Is anyone else coming?", "Are you by yourself?", "Just 1?") may not provide a clear indication of the total number of people in the party.

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  • 19. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Extra place settings need to be removed from the table before seating guests because these additional settings are not required and may cause confusion or overcrowding at the table. By removing the extra place settings, it ensures that only the necessary number of settings are available for the guests, creating a more organized and comfortable dining experience.

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  • 20. 

    When seating guests, you MUST do all of the following EXCEPT:

    • 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

    Correct Answer
    D. Tell the guests about the unique features of the restaurant
    Explanation
    The question asks for an exception among the given options. The correct answer states that the host or hostess should not tell the guests about the unique features of the restaurant when seating them. This is because the purpose of seating guests is to ensure their comfort and assist them in settling down, not to provide information about the restaurant's unique features.

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  • 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

    Correct Answer
    D. 30
    Explanation
    IDs should be checked for any guest ordering alcoholic beverages if they appear to be younger than 30 years old. This is because the legal drinking age in many countries is 18 or 21, but some establishments may have their own policies to ensure that they are not serving alcohol to individuals who may be underage. By checking IDs for those who appear younger than 30, the establishment can ensure that they are complying with legal requirements and maintaining a safe environment.

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  • 22. 

    Who should be served first?

    • A.

      Whoever appears to be the host

    • B.

      Ladies

    • C.

      Whoever is most convenient to serve first

    Correct Answer
    B. Ladies
    Explanation
    In many social situations, it is considered polite to serve ladies first as a sign of respect and courtesy. This tradition is rooted in chivalry and the idea of treating women with special attention and honor. By serving ladies first, it shows a level of consideration and manners towards them. Therefore, in this scenario, the correct answer would be to serve ladies first.

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  • 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

    Correct Answer
    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.
    Explanation
    Plates should be served either from a tray or by hand, without excessive stacking on the arm. If trays are being used, multiple servers should assist in delivering the plates. This ensures that the plates are served in a safe and efficient manner, minimizing the risk of accidents or dropping the plates.

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  • 24. 

    Plates need to be served…  

    • 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.

    Correct Answer
    B. From the left, unless the seating doesn’t allow it.
    Explanation
    Plates need to be served from the left, unless the seating arrangement does not allow it. This is because serving from the left is the traditional and proper way of serving plates. However, in certain situations where the seating arrangement or layout of the table does not allow for serving from the left, it may be necessary to serve from the right. The correct answer acknowledges this exception to the general rule of serving from the left.

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  • 25. 

    Where should you place your thumbs when serving plates?  

    • 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.

    Correct Answer
    B. Place your thumbs below the lip so that they are not visible
    Explanation
    Placing your thumbs below the lip when serving plates ensures that they are not visible to the guests, which creates a more professional and polished appearance. It also helps to maintain a clean and presentable presentation of the food being served. By keeping your thumbs hidden, you can provide a more elegant and seamless dining experience for the guests.

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  • 26. 

    Beverages should be served from the…  

    • A.

      Left

    • B.

      Right

    • C.

      Right or left, whichever is easier

    Correct Answer
    B. Right
    Explanation
    Beverages should be served from the right side. This is a common practice in formal dining etiquette. Serving from the right allows the server to approach the guest from their right side, avoiding any potential awkwardness or disruption. It also follows the general flow of service, as most people are right-handed and are more comfortable receiving items from their right side.

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  • 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

    Correct Answer
    C. Do not ask before clearing the table, use your intuition
    Explanation
    The correct answer is "Do not ask before clearing the table, use your intuition". This answer suggests that it is not necessary to ask the guests before clearing the table and instead rely on one's intuition to determine the appropriate time to clear the plates. This implies that using non-verbal cues from guests or asking before clearing the table are not recommended methods for clearing the table.

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  • 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

    Correct Answer
    A. From the base of the glass
    Explanation
    Beverages should be handled from the base of the glass to ensure stability and prevent spills. Holding the glass from the base provides a secure grip and better control over the drink, reducing the chances of accidents. It also helps to maintain the temperature of the beverage by avoiding direct contact with the hand, which could warm it up. Additionally, handling the glass from the base allows for a better presentation of the drink, as it avoids smudging or leaving fingerprints on the upper part of the glass.

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  • 29. 

    What should never be verbalized?

    • A.

      Room number

    • B.

      Guest name

    • C.

      Payment method

    Correct Answer
    A. Room number
    Explanation
    The room number should never be verbalized because it can compromise the security and privacy of the guest. Verbalizing the room number in a public setting can allow unauthorized individuals to gain access to the guest's room, potentially leading to theft or other security risks. It is important to protect the guest's privacy and ensure their safety by not disclosing their room number verbally.

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  • 30. 

    Wine glasses should be handled by the ____of glass at all times

    • A.

      Top

    • B.

      Base

    • C.

      Stem

    • D.

      Stem and base

    Correct Answer
    D. Stem and base
    Explanation
    Wine glasses should be handled by the stem and base of glass at all times to ensure proper handling and prevent any potential damage or contamination to the wine. Holding the glass by the stem allows for a better grip and prevents the transfer of body heat to the wine, which can affect its temperature. The base provides stability and balance to the glass, reducing the risk of tipping over. By holding the wine glass by the stem and base, the drinker can fully appreciate the aroma, color, and taste of the wine without compromising its quality.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Jun 14, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 11, 2010
    Quiz Created by
    Ssohn
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