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SkillsUSA Restaurant Service Review
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SkillsUSA Restaurant Service Review
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25 Questions

1. Where is the food cooked in Russian service?

2. What is an advantage of Counter service?

3. What are some examples of China?

4. What is brunch a service combination of?

5. What is the main goal of Russian service?

6. What does sans mélanger mean?

7. What are some examples of common after-dinner drinks?

8. What type of service is cafeteria service generally?

9. What is a table d'hote menu?

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

11. Which side does the server set the empty plates in Russian service?

12. When should a reservationist answer the phone?

13. How many servers are there during Gueridon service?

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

15. What is a static menu?

16. What is the translation of 'coffee with milk' in French

17. What is the difference between tap water and mineral water?

18. Which types of restaurants most commonly use reservations?

19. Where are reservations handled in most restaurants?

20. How are the first and second services carried to the table? (French)

21. What should the server know about each dish?

22. What is the French term for dessert?

23. What is an a la carte menu?

24. What are some examples of ceramics?

25. Where does the server start taking orders from in French service?