19. After dedicating the chair in customer position point number one, subsequent seats at the table are counted:
a. Counterclockwise from seat number one
b. Clockwise from seat number one
c. Numerically with uneven numbers
d. Randomly from table to table
20. If four people are seated at a table with eight customer position points - seats are:
a. Renumbered for only those seats with guests
b. Remain constant, whether the seats are occupied or not
c. Renumbered based on the guest closest to seat number one
d. Not numbered at all, servers go by guests’ names
27. A tablecloth is placed on a round table with the center crease placed________ with customer position point #1 designated at twelve o’clock
a. In a 3 o’clock to 9 o’clock direction
b. In a 12 o’clock to 6 o’clock position
c. In a 11 o’clock to 5 o’clock position
d. In a 7 o’clock to 2 o’clock position
28. According to course standards when setting the table where should the napkin be set?
a. in the center of the place setting
b. to the left of the place setting
c. to the right of the place setting
d. on the chair
36. The salad fork in a standard cover is set to the _______ of the _______ just "________" the left edge of the _______.
a. left, dinner fork, kissing, dinner fork
b. above, dessert fork, kissing, dessert spoon
c. right, dinner knife, kissing, knife
d. none of the above is correct
38. When setting round tables, the bottom edge of the flatware, napkin and show plates should be placed:
a. With the curve of the table
b. In a straight line 1" from table edge
c. Off set with salad fork and teaspoon placed lower than dinner fork and knife
d. None of the above
39. The Dinner ______ is placed on the table ______inches to the _______of the center of each place setting?
a. Knife, 2" / right
b. Knife, 6" / right
c. Knife, 6" / left
d. Knife, 2" / left
40. When preparing glassware for placement on tables, servers can correct spotted glasses by doing all of the following except:
a. Use a chafing dish filled with steaming water to polish a rack of glasses.
b. Use a pot with hot water for individual glasses with lint free napkin
c. Use a dry kitchen towel and thoroughly wipe rim around glass
d. Re-wash and dry immediately with a lint free napkin
41. Side work is:
a. The opening and closing preparations /procedures for dining room service
b. The work done by contracted service hired by the restaurant company
c. The duty list, which should be assigned to particular servers or dining room stations
d. Answers A & C only
42. The butter knife should be properly placed on the bread plate with the knife positioned:
a. With the heal of the knife at nine o’clock, horizontally, and cutting edge facing up toward twelve o’clock
b. With the heal of the knife at six o’clock, vertically, and the cutting edge facing three o’clock
c. With the heal of the knife at three o’clock, horizontally, and the cutting edge facing down toward six o’clock
d. All the above
43. When placing glassware which of the following procedures is correct:
a. Position water glass to the right of the cover 1" above the dinner fork
b. When setting more than one glass for the cover, arrange glasses in a line that angles from the tip of the dinner spoon diagonally toward the center to the table
c. The glasses should be arranged in order of service from right to left from the tip of the dinner spoon
d. Water glasses are placed first, 1" above the dinner knife, white wine second 1"above the tip of the teaspoon and red wine third placed 1"over the soup spoon
44. The dessert t-spoon in a standard cover is set ______the _______ just "________" the _____ edge of the ______
_. a. left, dinner fork, kissing, left, dinner fork
b. above, dessert fork, kissing, top, dessert fork
c. right, dinner knife, kissing, right, dinner t-spoon
d. none of the above is correct
45. Tray stands placed in the public dining room should be:
a. Metal only b. Wood Only
c. Either Wood or Metal
d. Placed next to every table
46. Rows of tables are numbered to facilitate effective communications amongst service personnel, the recommended method for assigning numbers to tables is:
a. 1st row begins with 11, 2nd row begins with 21, 3rd row begins with 31
b. 1st row begins with 1, 2nd row begins with 2, 3rd row begins with 3
c. 1st row begins with A, 2nd row begins with B, 3rd row begins with C
d. None of the above
47. Customer "position points" are:
a. the exact placement of each seat in the dining room with respect to the table number
b. the exact time a customer arrives
. c. mainly in the front area where customers are seated.
d. customers who are facing the back of the restaurant
49. One of the main categories of service ware (tableware) includes large service items including tureens, coffee pots, tea pots, sugar bowls, creamers, ceramic pitchers and platters. This category or service ware is labeled:
a. Hollowware
b. Flatware/Silverware
c. Glassware/Stemware
d. China