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SkillsUSA Restaurant Service
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SkillsUSA Restaurant Service
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25 Questions

1. Gueridon

2. What is the French term for dessert?

3. What is the main goal of Russian service?

4. What are some examples of standard covers?

5. What does a reservationist database include?

6. Maitre d'hotel

7. What does each server do in Gueridon service?

8. What is the order in which menu items are served?

9. When should the host or maitre d' welcome the guest?

10. What is the translation of "coffee with milk" in French

11. What should the person who is answering the phone say if the customer asks for a specific employee?

12. What is serviceware?

13. When is the most common time to dine?

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

15. Crute

16. What does sans mélanger mean?

17. Which side are plates cleared from in English service?

18. What are some examples of ceramics?

19. What is the maximum time a guest should wait for their drink order?

20. What is a Prix Fixe menu?

21. What is a static menu?

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

23. What is an a la carte menu?

24. What is a sommelier?

25. Ramekin