Chapter 8
which one is not one of the five most common service-related complaints
an unkept appearance
during a meal at what point should table numbers and unused place settings be removed to minimize clutter on tables
once the guests are seated
buffets and food station should be broken down
only after checking first with the client
which of the following statements is true for a seated served meal
serve beverages from the right with the right hand while moving clockwise
this can be said about the duties of an event captain or supervisor
the captain serves as the chief contact for the client at the event
a dish of system for pleading hot foods to be taken out to wedding diners is a critical component of good service
true
if gas say they don't want wine remove their wine glasses from the table
true
in a place setting for a seated served meal the salad fork is placed to the left of the entree Fork at the guests left hand
true
light chafer fuel about a half hour before the hot food is brought out
true
the heaviest items on a tray should always be placed in the center
true
A lead server should always bus dirty dishes back to the kitchen
false
allow at least 3 ft between round tables for guests at a seated served dinner
false
clear around tables starting with the person seated at the 12 position and move counterclockwise from there
false
fill water glasses at tables as the guests are seated
false
on a buffet line never stack plates for guests more than 6 inches high
false
whenever possible what should be placed on tables just after the linens are in place
floral arrangements
In a proper coffee service
(all of the above) cups and saucers should be placed to the right of the guest place setting, staff assignments must include someone to make the coffee, if dessert is also being served this should be done simultaneously if possible
for coffee and tea service which of the following statements is not true
when out of decaf it is acceptable to serve regular coffee or half-caf
the most challenging facet of English Service is probably
acquainting a host with his or her role in the serving process
which one of the following statements is not true when Butler passing hors d'oeuvres
carrier supply of toothpicks discreetly in your free hand
