Fine Dining Standards

30 Questions | By Ssohn | Updated: Mar 22, 2022 | Attempts: 2874

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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.

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
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.

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
7.

Guests need to be greeted within ___ seconds
- 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.

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
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.

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.
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.