Table Setting And Restaurants Question Preview (ID: 35857)


Etiquette. TEACHERS: click here for quick copy question ID numbers.

What are the three components of a place setting?
a) China, Flatware, and Glassware
b) Dinnerware, Holloware, and Glassware
c) There are not three components of a place setting
d)

How wide should each cover be?
a) 15 inches
b) 18 inches
c) 21 inches
d) 24 inches

A soup spoon, salad/dessert fork, and a butter knife are all types of flatware.
a) True
b) False
c)
d)

When you are done eating where should you place your napkin?
a) On the chair
b) On the plate
c) On the table
d) There is no rule for this

When eating bread you should butter your whole piece and then eat it.
a) True
b) False
c)
d)

Who is the head of the front of the house in a restaurant?
a) Captain
b) Receptionist
c) Executive Chef
d) Maitre D'

Who is head of the back of the house?
a) Captain
b) Expediter
c) Executive Chef
d) Maitre D'

Who is responsible for reviewing the dishes before serving them?
a) Expediter
b) Executive Chef
c) Sous Chef
d) Roundsman

Who is responsible for filling in and assisting other chefs?
a) Expediter
b) Executive Chef
c) Sous Chef
d) Roundsman

Which style has full prepared plates brought to the table and served from the right side of the guest?
a) American Service Style
b) French Service Style
c) Russian Service Style
d) English Service Style

French style is more costly because if is 3 full courses, requires more staff, and is very elegant in decor and food served.
a) True
b) False
c)
d)

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