TABLE SERVICE SEQUENCE QUIZ

What is the recommended timeframe for a hostess or maître d' to greet a guest upon entry into a fine dining restaurant?

• Within 1 minute

• Within 30 seconds

• Within 5 minutes

• As soon as they are seated

What is the appropriate way to handle guests' coats or umbrellas upon their arrival?

• Guests are expected to store them themselves.

• They should be offered to be taken and stored by staff.

• They can be left on the back of the chairs.

• Staff should ignore them unless asked.

When seating guests, for whom should the server or head waiter typically pull out chairs and assist in seating?

• All guests at the table.

• Only the host of the party.

• Ladies or VIPs.

• Guests who appear to need assistance.

How should a napkin be placed on each guest's lap after they are seated?

• Folded into an elaborate shape.

• Tucked into the guest's collar.

• Gently placed with the folded edge facing them.

• Left for the guest to place themselves.

When presenting menus, from which side should they be handed out to guests?

• From the left-hand side.

• From the right-hand side.

• From the head of the table.

• From any convenient side.

To whom should the wine list typically be presented?

• The guest who made the reservation.

• The host or the guest most likely to order beverages.

• All adult guests at the table.

• The server should keep it until requested.

What is the recommended sequence for taking beverage orders from guests at a table?

• Starting from the host, then clockwise.

• Starting from the lady to the right of the host, then clockwise.

• Starting from the guest closest to the server.

• Starting from the guest who appears ready to order.

What information should a waiter confirm with guests when taking their food order, in addition to the dishes themselves?

• Their preferred payment method.

• The number of courses and how main dishes should be cooked.

• Their next reservation date.

• Their opinion on the restaurant's ambiance.

When serving water, how should the server hold the bottle and from which side should they pour?

• Hold at the neck with the left hand, pour from the left.

• Hold at the base with a napkin, pour from the right.

• Hold with both hands, pour from the left.

• Hold at the base without a napkin, pour from the right.

What is the ideal fill level for wine glasses when serving guests?

• Completely full to the brim.

• Half full.

• One-third full.

• Two-thirds full.