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DF Training Session 1

Authored by Hui Ling Ong

Other

Professional Development

Used 1+ times

DF Training Session 1
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5 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the menu be presented?

Front right-side up, into guest’s hands

Does not matter which side

Put it on the table

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to check for dietary restrictions?

SOP indicate must ask

To engage guests in small talk

To ensure selected items in menu are suitable for guest’s dietary needs

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why should we enquire about customer’s food preferences?

To create small talk

To add to our database

Focus on the guest’s preferences and it provides a greater opportunity to up-sell or cross-sell

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

 

Why is it important to up-sell and cross-sell?

Up-selling boosts restaurant’s sales and adds value to guests, which increases guest’s loyalty

To make guests spend more money

To attain my KPI as best server

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why should we inform guests of estimated waiting time?

To prevent them from complaining

Give them an expectation of when they will be served

A good way to end my order-taking session

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