Servers Training Final Test

46 Questions | Total Attempts: 35

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Servers Training Final Test


Questions and Answers
  • 1. 
    What should all servers do when greeting customers?
    • A. 

      Smile

    • B. 

      Shake their hands

    • C. 

      Greet with a loud and clear voice

    • D. 

      Nod your head in acknowledgement

    • E. 

      Both A and C

    • F. 

      Both A and B

  • 2. 
    If a customer complains about their food being cold, what is your initial response? 
    • A. 

      Apologize and offer to get them a new bowl/plate. Notify the lead or manager right away.

    • B. 

      Apologize and walk away

    • C. 

      Question the validity of their statement

    • D. 

      Do not attend to their needs, and call a manager

  • 3. 
    You are on a break and a customer enters while their is no one to attend the front of house. You should...
    • A. 

      Call for the server in the back

    • B. 

      Approach the customer and have them seated or put them on the waitlist.

    • C. 

      Direct them to an empty table while you remain seated.

    • D. 

      Greet customers from your seat, and wait for the server in the back to hear.

  • 4. 
    If a customer comes in already moody and grumpy...
    • A. 

      Indicator that they would require better service.

    • B. 

      Its a sign that they don't want to be bothered or attended to.

  • 5. 
    If a customer asks about the menu, this is your cue to...?
    • A. 

      Assume they are new and are looking for popular items and server suggestions.

    • B. 

      Strictly stick to answering their questions only.

    • C. 

      Leave them to look at the menu and attend to your other tables

    • D. 

      Tell the guests to check on yelp for popular items.

  • 6. 
    If a customer has finished his meal and paid his bill, would it be reasonable to have him removed from his table?
    • A. 

      Yes, if he is sitting and talking to his friend.

    • B. 

      No, leave him be and ignore that table until they leave

    • C. 

      No, continue to check up on them and attend to their requests

    • D. 

      Yes, we have a small restaurant and must seat our customers.

  • 7. 
    A customer has food allergies, what is your initial approach to this situation?
    • A. 

      Write the allergens down and notify the kitchen before sending in the order, making sure to put "ALLERGIES:..." in your ticket.

    • B. 

      Suggest food items that you think the customers would need to avoid.

    • C. 

      Acknowledge allergens and put it on the ticket with "ALLERGIES..." so that the kitchen can read it before making their food.

  • 8. 
    Greeting customers is important, however, how should you greet customers that are not within your immediate vicinity. 
    • A. 

      Smile and wave.

    • B. 

      Smile and greet them with loud voice.

    • C. 

      Not your responsibility, continue with whatever task you were working on.

    • D. 

      Wave to grab their attention and point them towards the waiting list.

  • 9. 
    Before you seat a customer, you should make sure that...
    • A. 

      Both bottles of sauces are at least half full

    • B. 

      Utensils are fully stocked

    • C. 

      The table has veggies (doubles, onions, basil)

    • D. 

      The table and chairs are clean.  

  • 10. 
    Select the option that best describes exemplary service
    • A. 

      Seats the guest, takes their order, forgot to check up on the guests, but promptly brings them their check after their meal. ALL DONE WITH A SMILE

    • B. 

      Seats the guests, greets the guest before taking their order, checks up on their well-being, and brings check promptly when asked/finished. ALL DONE WITH A SMILE

    • C. 

      Seats guests, and waits til they are called upon to take orders, checks on them only once throughout their stay, and forgets to bring them their check.

    • D. 

      Seats guests, takes orders, attends to their needs and proactively checks on the guests. Has had a bad day so couldn't work up a smile. 

  • 11. 
    Check all the acceptable ways to approach a table to follow up with their meal
    • A. 

      " How is everything here? Do you guys need anything else? Enjoy your meal!"

    • B. 

      " What is the problem here? Did you guys need me to get you something?"

    • C. 

      " How is the food tasting? Can i help you guys with anything else at the moment?"

    • D. 

      " What do you guys need?"

  • 12. 
    If there is a toddler in the party, it is common service etiquette to ask if they will be needing a booster or highchair.
    • A. 

      True

    • B. 

      False

  • 13. 
    If a customer drops their utensils, you should wait for them to pick it up and ask for a new one.
    • A. 

      True

    • B. 

      False

  • 14. 
    While you are holding a hot bowl of pho and maneuvering around the floor, you should avoid customers by softly asking them to stand aside.
    • A. 

      True

    • B. 

      False

  • 15. 
    You should smile at all times while you are attending or helping a customer.
    • A. 

      True

    • B. 

      False

  • 16. 
    If a customer is angry, then theres no point in approaching the situation with a calm and relaxed tone. 
    • A. 

      True

    • B. 

      False

  • 17. 
    Customer demands a discount. You should give it to them regardless of the situation because they are angry.
    • A. 

      True

    • B. 

      False

  • 18. 
    A smile and a cheerful tone can increase the overall satisfaction of your customers. 
    • A. 

      True

    • B. 

      False

  • 19. 
    Bad mouthing customers and poor tippers is acceptable as long it is out of customers' earshot.
    • A. 

      True

    • B. 

      False

  • 20. 
    Slamming bowls and tossing items into the buss bin is okay as long as you are completing your task faster than everyone else.
    • A. 

      True

    • B. 

      False

  • 21. 
    What should be your first priority among the tasks listed below?
    • A. 

      Bussing

    • B. 

      Hosting

    • C. 

      Expoing

    • D. 

      Cleaning and Setting up tables.

  • 22. 
    Part of service is suggestive selling. By simply offering suggestions after they have completed their orders, it alerts them of items they may have overlooked. What should you NEVER do when up-selling to our guests.
    • A. 

      Try desperately to get them to purchase the item. The sale matters most!

    • B. 

      Offer the suggestions and wait for a response

    • C. 

      Elaborate on the item, but don't take an exceeding amount of the guests time.

    • D. 

      Display complete confidence in our food and be persuasive.

  • 23. 
    What are some distinguishing factors that separates great server from an "order taker."
    • A. 

      Makes suggestions

    • B. 

      Knows price and portion sizes

    • C. 

      Complains it is always the customers fault

    • D. 

      Does not sell because it is a waste of time

    • E. 

      Smiling while taking order

  • 24. 
    It takes 7 seconds to create a first impression. What are the positive body languages?
    • A. 

      Eye contact

    • B. 

      Arms crossed

    • C. 

      Leaning in slightly

    • D. 

      Open posture

  • 25. 
    What should you never say to a customer?
    • A. 

      "Are you still working on that?"

    • B. 

      "Please wait your turn, I'll be taking another tables order"

    • C. 

      "Let me get your server"

    • D. 

      "Will you need change back?"

    • E. 

      "May I take this out of your way?"

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