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10 questions
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- Q1What is crucial to do when you receive an order in a restaurant to ensure good customer service?Inform the other customers about the orderPlace and send orders to the kitchen promptlyTake a break before placing the orderImmediately start preparing the food30sTLE_HEFBS9- 12GO-IIg-h-4
- Q2What should you do to ensure the quality of food served in accordance with the established standard?Taste every meal before servingServe the food immediately without checkingCheck quality of foodJust rely on the kitchen staff's judgment30sTLE_HEFBS9- 12GO-IIg-h-4
- Q3What is an essential step in serving food to ensure the tableware is in good shape?Ignore any chips or marks on tablewareUse the same tableware for all customersRun tableware under hot waterCheck tableware for chips, marks, cleanliness, spills, and drips30sTLE_HEFBS9- 12GO-IIg-h-4
- Q4What critical information should you relay accurately to the kitchen?Customers' personal informationYour personal opinions about the menu itemsNumber of customers in the restaurantSpecial requests, dietary or cultural requirements30sTLE_HEFBS9- 12GO-IIg-h-4
- Q5When should you advise your colleagues regarding the readiness of items for service?PromptlyOnly when the colleagues askAfter the meal has been servedBefore the meal is prepared30sTLE_HEFBS9- 12GO-IIg-h-4
- Q6What is one of the crucial aspects while carrying plates or trays in a restaurant to ensure safety?Carry as many plates as possible at onceCarry out plates and/or trays safelyIgnore any spills on the traysRun fast while carrying plates30sTLE_HEFBS9- 12GO-IIg-h-4
- Q7How should you observe work technology in a restaurant?Only when it is convenientAccording to establishment standard policy and procedureAs per your personal methodsBy ignoring the establishment's guidelines30sTLE_HEFBS9- 12GO-IIg-h-4
- Q8Which of the following actions is not appropriate when liaising between the kitchen and dining areas in a restaurant?Checking the quality of food according to established standardsIgnoring special requests or dietary restrictions from customersRelaying special requests accurately to the kitchenSending orders to the kitchen promptly30sTLE_HEFBS9- 12GO-IIg-h-4
- Q9What should you do when you find a chip or a mark on the tableware?Serve it to a less picky customerIgnore itJust clean itReplace it30sTLE_HEFBS9- 12GO-IIg-h-4
- Q10How should you handle a situation if a customer has a dietary request or cultural requirement?Prepare the food according to normal standardsGuess what they might like insteadRelay the information accurately to the kitchenIgnore the request30sTLE_HEFBS9- 12GO-IIg-h-4