Handling Client 2

When is the right time to season food?

• Never—it's disrespectful to the chef

• Following your initial taste

• Before tasting it

• Following multiple bites

What should you do with your hands while eating but not eating?

• Under your chin

• Arms and hands on the table

• On the table, but only the wrists resting on the edge

• In front of your chest

Where should you put your napkin after you have finished eating?

• On your chair behind

• On your plate

• To the right of your plate

• To the left of your plate

How should you pass something on the table to someone? The order in which items should be passed is ....

• to the right

• to the left

• directly to the person who asked

• asking someone else to do it

What is the logic behind placing all the silverware on the dining table?

• It adds a decorative touch to the table

• It allows guests to choose the cutlery they need for each dish

• It makes the table look more formal

• It is a traditional practice without a specific purpose

What is a crucial phase in a trip schedule?

• Arranging activities randomly without order

• Only listing the dates and destinations of the trip

• Researching all possible locations and gathering information about them

• Ignoring emergency contact information

When composing an inquiry email, what is a necessary component to mention?

• Recipient's favorite color

• Details of your upcoming trip

• A specific question or topic of interest

• Your favorite quote from a famous author

What is the most important step when making a phone reservation?

• Not answering the phone within three rings

• Not asking for the caller's contact information

• Not confirming the reservation details with the caller

• Greeting the caller politely and asking for their name and contact information