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