Food and Beverage Midterm
The current national tipping standard for table service is 5 to 12 percent. True False
False
Servers should use gloves or tongs when handling any ready-to-eat food. True False
True
The functionality of side-work coincides with the nature of the shift. True False
True
A butter spreader, when used, could be placed horizontally across the top half of the bread-and-butter plate with the blade turned inward toward the tines of the fork, or most often: A. parallel to the fork, the blade turned to the left B. parallel to the fork, the blade turned to the right C. angled to the fork, handle up D. angled to the fork, handle down
A
A food item that is___________ is cooked in an uncovered pan without moisture in an oven using only dry heat. A. roasted B. baked C. broiled D. braised
A
A server should always have clean and fresh smelling hair that is: A. controlled B. pulled back C. covered with a hair net D. restrained by hair clips or pins
A
A server's income is usually derived from: A. wages and tips B. salary and benefits C. tips only D. working additional hours
A
As dining room traffic slows down and the number of servers is reduced, _____ coverage comes into play, as the remaining servers pick up tables in addition to their assigned station. A. zone B. floor C. server assistant D. quad
A
Good oral hygiene is maintained by: A. frequent tooth brushing and flossing B. chewing fresh-breath gum during slow periods C. using a strong mouthwash before and during work D. all of the above
A
In a banquet setting, the dessert flatware is placed on the top of the setting with the fork on the bottom and the spoon on top. The handles face the direction in which the flatware would be: A. placed in the setting B. used C. according to the dessert served D. all of the above
A
Some restaurants have guests that repeatedly sit at the restaurant's bar for lunch or dinner because they: A. find it to be a comfortable place B. crave an alcoholic beverage with food C. like stand-up eating D. none of the other answers are corrrect
A
When presetting a breakfast, lunch, or dinner table setting, the flatware is set approximately _____ inch(es) from the edge of the table. A. 1 B. 2 C. 3 D. 4
A
A restaurant manager may often schedule a time for ________________ to inform servers about new items and the daily specials that may be offered. A. restaurant reporting B. menu meetings C. server tidbits D. preparedness training
B
Asking questions that the guest cannot answer with a yes or no is known as: A. stump the guest so that the server can give the correct answer B. open-ended questions C. highlighting D. getting the guest excited about the menu
B
Banquet servers and hotel room service attendants receive their tips: A. in cash B. on a paycheck C. spread over a month's pay D. in credit advances
B
Fine dining restaurants may offer ________ service where servers have specifically defined jobs to give broad coverage to the dining room, front and back servers and a server's assistant, and perhaps also a sommelier and/or barista. A. French B. team C. high-class D. full
B
For a server scheduled to work 5 days a week, _____ uniform(s) and apron(s) would be appropriate. A. one B. three C. six D. seven
B
If a guest check total is $136.20 and a server earns a 15 percent tip, the correct tip amount is: A. $12.38 B. $20.43 C. $15.20 D. $18.83
B
Important skills for a server to possess and develop are: A. snappy service and a sense of humor B. service priority and timing C. clear writing and kitchen friendliness D. fast walking and quick talking
B
In a group of guests, unless one of the guests has specifically asked for the check or it became obvious who would be paying when the orders were placed, the server should: A. present the check to the oldest person at the table B. place the check in the center of the table, face down C. simply ask, "Who gets the check?" D. just say, "When you are ready" and see who responds
B
It is recommended that a server who arrives at work sick: A. be allowed to work until a replacement comes in B. be sent home immediately and not allowed to work C. be allowed to work only as a busser D. be asked to provide a doctor's note
B
Tablecloths should properly fit tables and drape approximately ____ inch(es) above the chairs where guests will be seated. A. 3 B. 1 C. 4 D. 5
B
The bread and butter plate is placed about 1 inch above the: A. teaspoon B. tines of the fork C. butter knife D. water glass
B
The server's assistant or busser has an important function in every restaurant, but his or her's most important duty is to: A. pick up any cash tips left on tables B. please the guests C. replenish supplies D. keep bus carts moving quickly
B
When a food item, usually meat, is_________, it is cooked by a combination of dry and moist heat, typically in a small amount of liquid in a covered pan, allowing the meat to cook in the moisture created from its own juices. A. fried B. braised C. roasted D. blended
B
When a guest requests that a steak be cooked __________, the outside will be well done, dark brown with a reddish-pink hot center. A. medium well B. medium C. medium rare D. rare
B
A napkin is placed on tables that are preset for a banquet or catered event. When a salad is preset, the napkin: A. would be placed to the left of the salad plate B. would be placed to the right of the salad plate C. would be placed above the salad plate D. none of the above
C
A professional server will "_____" of their guests and exceed their guests' expectations. A. keep the smile B. read the hunger C. read the needs D. all of the other answers are correct
C
A server can learn the technical skills and become proficient in them, but a server's success is greatly linked to the: A. speed of serving B. up-selling C. desire to serve D. menu prices
C
Suggesting additional items to a guest's order is known as: A. up-selling B. highlighting C. suggestive selling D. building sales
C
The blade of the knife faces: A. in or out B. out C. in D. the teaspoon
C
The hands of a server should be immaculately clean. But during busy periods, a hand-washing sink may not be available. An alternative may be: A. wiping hands with a moist bar towel B. wiping hands with a clean paper napkin C. the use of a health department-approved sanitizer D. all of the above
C
The procedure in which all tips go into one pot (where legally allowed) and are divided equally among selected staff is called: A. tipping-out other positions B. tip mixing C. tip pooling D. tip holding
C
There has been an increase in allergies, so guests will ask servers many questions about ingredients in order to avoid an allergic reaction. Servers should be aware of the most common allergies, which are: A. meat, seafood, dairy, and poultry B. organic vegetables and oils C. seafood, dairy, nuts, and flour D. associated with most packed ingredients
C
This service, informal and quick, generally is found in diners and coffee shops: A. American service B. Russian service C. counter D. self-serve beverages
C
When a dinner plate is ready to be served, and a guest is not finished with the salad, with the guest's permission, the salad plate is placed _______________. A. above the dinner plate B. to the right of the knife C. to the left of the fork D. to the top right of the place setting
C
When coffee or tea is served, the cup and saucer are placed to the right of the teaspoon, approximately 1 inch from the edge of the table with the handle angled at _____ o'clock. A. 1 B. 2 C. 3 or 4 D. 5
C
When more than one wine is served with a meal, the wine glasses are set: A. tallest to shortest B. above the coffee cup and saucer C. in the order of use D. by color, lightest color first
C
When presetting a breakfast, lunch, or dinner table setting, there should always be approximately _____ inch(es) between the fork and knife, depending on the size of the plate that will be placed between them. A. 8 B. 10 C. 12 D. 16
C
_____________ service is most commonly used for large groups. A. All-you-can-eat B. Russian C. Banquet D. American
C
A common way to design a menu is as a: A. bifold B. trifold C. one-page menu D. all of the above
D
A well-groomed server appearance is necessary to project the image of: A. good service B. quality food being safely served C. pleasant atmosphere D. all of the above
D
A wine list can be organized according to: A. the style of the wine B. the region or place that the wine comes from C. how the wine tastes D. all of the above
D
Conditions beyond a server's control that may result in a small (short) tip or no tip at all are: A. being short staffed B. being out of certain food items C. kitchen equipment failure D. all of the above
D
If a difficult situation arises with a guest, the server should: A. not react, just listen and laugh it off B. maintain a positive attitude C. resolve the situation as quickly as possible D. maintain a positive attitude and resolve the situation as quickly as possible
D
If a guest requests an additional portion of hot fudge while eating a hot fudge sundae dessert, the server should: A. bring the additional portion B. know the restaurant's policy regarding charges for additional servings C. charge the guest an additional half-price for the hot fudge D. bring the additional portion and know the restaurant's policy regarding charges for additional servings
D
Large oval trays are used when there are: A. tray stands available B. side stands available C. large tables D. tray stands or side stands available
D
Sanitation is essential to all foodservice operations, and every employee who prepares and/or serves food must meet the highest standards of: A. neatness and cleanliness B. personal hygiene C. good grooming D. all of the above
D
Shoes are a significant part of a server's uniform and should be selected for: A. style and appearance B. safety and comfort C. shock-absorbent insoles and slip-resistant outsoles D. all of the above
D
The Internal Revenue Service has: A. allocated tip formulas that track sales B. encouraged servers to keep a record of tips earned C. tax reporting forms available D. all of the above
D
The formula for applying "Tip Credit": A. is more earned in tips, less paid in wages B. varies from state to state C. may vary, but duplicates federal guidelines D. all of the above
D
The guest's perception of a server is key to a pleasant dining experience; therefore, it is important to be aware of: A. the proper use of large jewelry B. speaking with an authoritative tone of voice C. a snug-fit uniform D. body language
D
The purpose of closing procedures is to: A. secure the restaurant B. restock everything used C. clean the restaurant D. restock everything used and clean the restaurant
D
When wine is served, the water glass is moved above and slightly to the left of the knife. The wine glass is placed: A. above the water glass B. below the water glass C. wherever it fits D. above and slightly to the right of the butter knife
D
A server should have two uniforms and aprons to allow for a once-a-week change. True False
False
Bold hairstyles and colors, body art, and piercings are a popular form of self- expression that a server may display to engage customers. True False
False
Bread and butter should be served after a soup or salad is served, just before the entrée. True False
False
Hot food should be allowed to cool before being served in order to avoid any burn injuries. True False
False
It is an industry standard for employers to offer merit increases for servers based on performance or length of employment. True False
False
It is ultimately the responsibility of the guest to understand what is on the menu. True False
False
Most large restaurants do not have server station assignments during busy periods. True False
False
Opening side-work helps the restaurant prepare for the next shift. True False
False
Placemats used on rectangular tables should be centered between the fork and knife and approximately three to four inches from the edge of the table. True False
False
Serve all dishes by placing the thumb firmly on the flat edge of the plate for a secure and easy presentation. True False
False
Shoes are a significant part of the server uniform and should always match the color of the uniform and have a full-grain leather heel and sole. True False
False
Tables should be cleared of all crumbs before presenting a dessert menu or serving dessert. Crumbs can be brushed to the floor with a rolled napkin and swept or vacuumed after serving hours. True False
False
The culinary and service aspects of the food and beverage industry have remained the same for the past 10 years. True False
False
The host, maître d', or manager divides the dining room into work areas known as service quadrants. True False
False
The principles for a good appearance are very different for women than for men. True False
False
When a food item is sautéed, it is browned and cooked in steam. True False
False
A menu selection typically includes several price levels, which are planned to cater to the wishes of different customer categories. True False
True
A server can easily evaluate his or her own personal appearance by simply looking in the mirror. True False
True
A server must have a pleasant manner and truly enjoy people. True False
True
A server's personal appearance may reveal much about his or her personality and attitude. True False
True
A table d'hôte menu includes a complete meal, from appetizer to dessert, for a fixed price. True False
True
A wine list may also include a list of domestic and imported beers. True False
True
Any stemmed glass, including a stemmed water glass or wine glass, should be carried by the stem. True False
True
As the dining traffic winds down, the number of servers on the floor is reduced. Terms used for this are "phasing" or "cutting" the floor. True False
True
As the guest check increases, guests' expectations also increase. True False
True
Butler service is typically provided during a cocktail party or during the cocktail portion of a banquet or catered event. True False
True
Flatware is placed on the table so that the guest will use the flatware from the outside in. True False
True
Forks are placed on the left of a guest's place setting, whereas knives and spoons are placed on the right. True False
True
Good body language, willingness to serve, and enthusiasm are positive attributes that lead to repeat customers. True False
True
If a guest orders nothing but a sandwich and a beverage, serve the beverage first whenever possible. True False
True
Many states have mandated the legal authority to apply what is known as "Tip Credit." True False
True
Personal grooming is as much a part of one's personality as one's feelings and actions. True False
True
Pivot point service is a designated starting position for taking guests' orders. The pivot point may be the party's host or the first seat on the left closest to the aisle, with orders being taken clockwise beginning with the pivot point. True False
True
Preferably, flatware should be carried on a tray or plate, not in a server's hands. True False
True
Professional servers are often stereotyped as having low incomes and poor prospects of ever achieving a successful career. True False
True
Salt and pepper shakers should be preset according to the number of guests at each table, typically one set per four to six persons, depending upon the menu. True False
True
Serve everyone at the table the same course, but serve women or older guests first as a matter of etiquette. True False
True
Servers are tipped according to their sales; therefore, high check averages can increase a server's tip potential. True False
True
Servers must practice strict standards of hygiene and cleanliness to avoid the spread of food-borne illnesses. True False
True
Servers, although they may devote time and energy to daily grooming routines, will not look their best unless strict attention is given to poise and posture. True False
True
The French term mise en place is occasionally used in fine dining restaurants and means: put in place prepare to serve ready for service open for business
True
The server must understand the menu descriptions of the food and beverage items in order to guide the guest through meal selections. True False
True
There is an increased interest in local farming, organic products, and how food is prepared in a restaurant. True False
True
To protect the guest from being splashed with a hot beverage, the server should hold a service towel or a clean folded napkin in the left hand, between the guest and the cup, while pouring the hot beverage. True False
True
Waiting tables should be viewed as an entrepreneurial business opportunity. True False
True
When serving steak or fish, the steak knife or fish knife is placed to the right of the knife, followed by the teaspoon. True False
True
