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Table Setting And Restaurants
Test Description: Etiquette
Instructions: Answer all questions to get your test result.
1) 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
2) How wide should each cover be?
A
18 inches
B
15 inches
C
21 inches
D
24 inches
3) A soup spoon, salad/dessert fork, and a butter knife are all types of flatware.
A
False
B
True
4) When you are done eating where should you place your napkin?
A
There is no rule for this
B
On the plate
C
On the table
D
On the chair
5) When eating bread you should butter your whole piece and then eat it.
A
True
B
False
6) Who is the head of the front of the house in a restaurant?
A
Captain
B
Receptionist
C
Executive Chef
D
Maitre D'
7) Who is head of the back of the house?
A
Expediter
B
Captain
C
Executive Chef
D
Maitre D'
8) Who is responsible for reviewing the dishes before serving them?
A
Expediter
B
Roundsman
C
Executive Chef
D
Sous Chef
9) Who is responsible for filling in and assisting other chefs?
A
Roundsman
B
Executive Chef
C
Sous Chef
D
Expediter
10) Which style has full prepared plates brought to the table and served from the right side of the guest?
A
English Service Style
B
Russian Service Style
C
French Service Style
D
American Service Style
11) 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
*select an answer for all questions
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