1. What comprises the Mise En Place?

• is a French phrase which means "putting in place", as in set up. It is used in

professional kitchens to refer to organizing and arranging the ingredients (e.g.,
cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped
vegetables, and other components) that a cook will require for the menu items that
are expected to be prepared during a shift.
2. What is the waiters friend?
• Corkscrew

3. What are the common electrical appliances found in the waiter station?
•computer terminal, coffee warmers, food processor, water boiler, rice cooker or
warmer, blender, mixer, meat saw, grinder, and slicer.

4. Give some techniques on how you can welcome guest to make them comfortable and
safe?
•acknowledge guests arrival with a bright smile on her face and pleasant eye
contact
•must greet guests by their names.
•escort guests to the table.

5. When is the wine list offered to the guest and why?

•Offered wine list before the meal for the guest to be relaxed while waiting their
orders.

6. How many wine list do you need to present for a table of four guest with a host?

•One (1)

7. Explain the importance of up selling to the hotel and restaurant operation.

•Increased profits for the hotel/ restaurant and guest satisfaction.

8. What are the different table service styles?

•American Service
•Russian Service
•French Service
•Buffet Service
•Plated Service
•Silver Service
•Semi-Silver Service
•Gueridon Service
•Cocktail Service

9. Enumerate the steps of the sequence of the table service:

•Welcoming the guest
•Guiding and sitting the guest/s
•Laying the napkin
•Serving the water
•Serving bread and butter
•Menu Presentation
•Order Taking/Suggestive selling
•Placing orders to system or kitchen
•Removing spare covers/Adjusting flatwares, Cutleries, Glassware
•Serving beverage/appetizer wine
•Serving the first course
•Clearing the first course
•Presenting and serving main course
•Crumbling table
•Setting dessert silverware
•Presenting check
•Taking the payment
•Saying thank you and bidding goodbye

10. What will you do when the receptionist seated the guest at the table which is
not cleaned yet?
•Apologize to the guests and transfer them to table they wanted to stay or suggest
a table nearby by window to see the scenery outside so that they can relax.

11. Enumerate the steps of opening wine bottle?

a.Remove foil Discard
b. Loosen the wire cage
c. Drape a towel over bottle
d. Twist the bottom hand until the cork eases out

12. What is the correct temperature when serving red wine?

•50-65 °F or 10-18 °C

13. Give atleast five common incidents that may occur in the restaurant.
•Broken Dishes
•Burns on fried foods
•Slicer Equipment Injuries
•Improper lifting techniques
•Food Contamination

14. What is the first thing to do when the guest insident occur?
•Report the accident- notify your health and safety representative. If you
don’tknow who is responsible for health and safety matters at your worklace, ask
your manager or supervisor.

15. What are the common reason for guest return food?
•-Wrong order of food given to the guest.
•The picture of the food in the menu is different to the actual order.
•There is a fallen object in the food like hair, insect etc.
•Slow service that guest feels irritated

16. What are the things to do when guest complaint?

•Listen Intently
•Thank Them
•Apologize
•Seek the Best Solution
•Reach Agreement
•Take Quick Action
•Follow-up

17. How will you handle guest needs with restrictions on allergies?
• a. as a waiter/ waitress you should know the food you offer like the ingredient
and the method of cooking so ask your chef as many questions about the menu.
b. as waiter you should know also the perfect accompaniment between food and
beverage.
c. you should know the recipe database that store clients’ nutrition based menus
d. use registration form to ask direct and pertinent questions about dietary
requests from the guest.

18. How will you handle a guest with signs of intoxication requesting for more
bottles of hard drinks?
a. stop serving him immediately. If the customer has wandered in from another bar
or restaurant, you can refuse to serve them. They may claim you’re acting illegal,
but your not. You are acting responsibe.
b. offer the customer some coffee and some food as an alternative to a drink.
c. call a cab or another ride home for the customer. Do not let them drive .
d. if customer becomes belligerent or angry, call the police, who can look after
the customer, until he or she is safe and sober.

19. Explain what went wrong.

Situation : After the guest have given their orders and the waiter left the table,
the waiter returns back to the table and do the upselling by recommending some menu
items. During such time, the guest changed their mind and cancelled the previous
ordered menu items, instead they ordered just the recommended menu item. What was
wrong?

•Ans: the waiter or the service staff forgot to promote menu items and drinks or in
short forgot to perform the UP SELLING or SUGGESTIVE SELLING