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38 Cards in this Set
- Front
- Back
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What should be served on a smal 12to14 inch tray |
Beverages and maybe desserts |
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What should be served on a large 27 inch oval |
entrees |
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round tables should be set up at least______ away from each other |
10ft |
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When setting up chairs should be at least ____ away from the wall |
2ft |
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The US flag should be placed on the_____ side of the room |
Left |
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What are the 3 steps of service |
1.Warm and sincere greeting 2.anticipate and Comply with guests exact needs 3.offer a warm goodbye |
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Serve Food with you_____ hand from the____ side |
Serve food with your left hand from the left side |
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Serve Beverages with your____ hand from the _____ side |
Serve beverages with your right hand from the right side |
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Clear tables with your_____ hand from the ____ side. |
Clear tables with your right hand from the right side. |
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In which way should you move around a guests table? |
You should move counter clockwise around a guests table |
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Describe American Service Style |
American Service style pays attention to detail when plating, plated in the kitchen, cooked to order and brought to table by a server |
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Describe russian service style |
Food is served to guests from the left off of a tray with tongs |
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Describe french style service |
Server holds a tray with his left hand while guests help themselves. |
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Describe Family style service |
All food is placed on table for guests to help themselves |
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describe Buffet style service |
People stand in line to serve themselves.... |
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What can be done in order to prevent clogging of lines in a buffet |
A scramble system can be implimented |
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what is the name of a food service cart used for table side service |
Guardion |
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What is the burner used to cook table side food called |
A Rachaud |
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Who is the head waiter of a service team |
Matrie'd |
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Who is a trained apprentice of the service team |
A commis |
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Name some responsibilities that SERVERS have in a restraunt |
Greet Guests Taking Orders Serving Orders Cleanliness of dining area |
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Why must servers be comfortable selling |
how much money the earn depends on servers sales amount |
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Name the typical order that courses are served to a guest |
Appitizer,soup/salad,Entree,Dessert |
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Why is it important for a guest to check back with a table. |
To ensure guests satisfaction |
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Name steps when responding to a dissatisfied guest |
Listen Apologize Take Action Thank |
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What are some typical responsibilities of a bartender |
Prepare and Serve Alcholic drinks Maintain Alcoholic consumption |
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What is Draft beer |
Beer from a keg |
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In Ohio a person must be____ to serve Alcohol and ____ to consume alcohol |
19 to serve and 21 to consume |
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What types of food remain in stomace long therefore slowing down the absortion rate of alcohol? |
High Fat Foods |
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Should you serve an already intoxicated patron who comes into your bar? Why /Why not |
No because your liable and dont know how much they've had in order to monitor them |
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What are general steps of opening a wine bottle properly |
Show Guest bottle Cut foil Open Cork Take cork out place by orderer Pour orderer a taste pour everyone else a glass starting with eldest lady in group |
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Champagne can be served in two types of glasses which include______ and ______ |
Champagne Flute and a Saucer Champagne |
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What are the 5 steps of attracting and retaining Food And Beverage Staff |
Recruitment Selection Orientation Train Retention |
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Describe Recruitment |
Get the word out in order to have people enquire and apply for job |
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Describe Selection |
Selecting a candidate based on Attiude and skill level and run a backround check to ensure what they say is true |
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Describe Orientation |
Describe Buisness's Mission Policies Values Vision Specific Goals |
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Describe Training |
Most effectively done by job instructive training Prep Present Trail Preformance Follow through |
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Describe Retention |
Pay attention to employees needs wants and expectations |
