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SkillsUSA Restaurant Service
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Avg score: 58% • Most missed: “When should the waiter serve the bread and water to the table?”
SkillsUSA Restaurant Service
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25 Questions

1. What is the difference between Butler service and Russian service?

2. Who plates the main dish/ carves the meat in English service?

3. Which direction does the sever go in Russian service?

4. Maitre d'hotel

5. What are the three "R's" of glassware?

6. What is the French term for dessert?

7. What is a sommelier?

8. How many points are to the SkillsUSA creed?

9. A la carte

10. What is the normal percentage for gratuities?

11. What is a trancheur?

12. What temperature should water be refrigerated to?

13. Which hand does the waiter hold the platter in? (Russian)

14. What is the main goal of Russian service?

15. Gueridon

16. What are the two key points in giving good service?

17. What is a Prix Fixe menu?

18. When should the waiter serve the bread and water to the table?

19. Who does the server start with for service? (Russian)

20. When should the menu be presented to the table?

21. When is Russian service most commonly used?

22. What is Room service?

23. What are some examples of glassware?

24. What happens after the guests finish their first service? (French)

25. What is a static menu?

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