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Food and Beverage Server Assessment
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Food and Beverage Server Assessment
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25 Questions

1. The steward must be .........of the penalties to company or individual on evidence of IPR violations
2. While reporting to the supervisor the steward should escalate
3. The purpose of the serviette on a salver is to
4. In addition to carrying cutlery, the salver is also used to carry
5. It is a steward's responsibility to .......the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposal
6. What are the important points to achieve customer satisfaction?
7. When there is a delay in the service to customers, the steward should
8. What should a steward do when they see infringement observed by anyone in the company?
9. When should you check availability of condiments and accompaniments?
10. When the customer has finished the starters, the steward should
11. As a Walter you are required to practice a high level of personal hygiene. A good example of this would be
12. When processing a credit card payment, we should not ask the customers for
13. When a Customer is angry or confused, steward should
14. It is the Walter's responsibility to ensure cutlery is hygienically clean and polished for service.To polish cutlery you would use a polishing cloth and
15. Which one of the following is an example of suggestive selling?
16. When should you make sure that the card payment point is working?
17. By law, which one of the following may be refused alcoholic beverage?
18. In case someone is bleeding we should
19. A steward should
20. The customer feedback form after being filled by customer is
21. If the customer is angry about a service issue the steward should
22. Why should we engage with customers for assessing (taking customer feedback to check the) quality of service provided to the customers?
23. When collecting payment, we should always keep the change as tip
24. Which knife has a smooth edge?
25. The steward should provide after -meals services such as mouth fresheners

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