L2 Table Service Knowledge Quiz

Which one of the following is the most important when delivering good customer service?

• Staff are polite and helpful to customers.

• Staff are always on time for work.

• The manager always greets the customer.

• Questionnaires are always given out to customers.

Why should menus be checked before service?

• To ensure correct information is given to the kitchen.

• To ensure that the correct menu is offered to the customer.

• To ensure that there is sufficient equipment for service.

• To ensure that there are enough dishes on the menu.

Why should correct menu information be given to customers?

• To adhere to food hygiene regulations.

• To make sure licensing laws are adhered to.

• To make customers aware of dish availability.

• To adhere to the health and safety legislation.

Which one of the following best describes why it is important to have knowledge about the food being served?

• To show good product knowledge and be able to describe the dishes on the menu.

• To give good customer service and be able to cook the dishes on the menu well.

• To get better tips and please the supervisor.

• To save on the cost of printing menus.

Which one of the following statements correctly identifies the type of assistance the customer needs?

• A hearing impaired person to sit near the entrance.

• A wheelchair user to be sat near the entrance.

• A wheelchair user to be given easy access to a table

• A hearing impaired person to be given a special menu.

Which one of the following statements describes the best way of dealing with a customer that is unable to communicate their requirements?

• Inform supervisor.

• Inform kitchen staff.

• Inform colleagues.

• Inform bar staff.

Which one of the following is the most important safe working practice when serving customers?

• A waiter's cloth is used to prevent burns to customers.

• A waiter's cloth is used to prevent burns to staff.

• Meals should be served from the left hand side of the customer.

• Meals should be served on a tray.

Which one of the following is the most hygienic working practice when serving customers?

• All staff to wear plastic gloves when serving food.

• All service cutlery to be clean and free from damage.

• All staff to use a clean glass cloth when carrying plates.

• All service cutlery to be made from silver.

Which one of the following is the best accompaniment for roast turkey?

• Cranberry sauce.

• Horseradish sauce.

• Tartare sauce.

• Bread sauce.

Which one of the following lists of service equipment would be used to serve cheese?

• Dishes and linen.

• Service cutlery and plates.

• Service cutlery and flats.

• Flats and linen.