A server/bartender is delivering three plates of food to a table. He places the first two plates in front of the guests. When placing the third plate, his finger lightly touches the vegetables without disturbing them. He does not think the guests noticed. What should the server/bartender do?
Continue to serve the meal as no food was visibly disturbedReturn the meal to the kitchen to ha ve the vegetables replacedApologize and offer the guest a discount or complimentary dessertWatch guests’ reactions to determine the course of action
What should a server/bartender do when dealing with a dissatisfied guest?
Reassure the guest that this happens all the time and that a supervisor will be
notifiedAllow the guest to express concerns while confirming understanding of the problemAdmit that the problem is someone else’s fault and give the guest a discountMaintain distance from situation and immediately request a supervisors assistance
A guest is angry and using foul language. What would a server/bartender do first to handle this situation?
Refuse to serve the guest until they behaveAsk the guest to leave establishmentAsk the guest politely to stop being disruptiveContact security for assistance with the guest
Which of the following are the most important details to record after you have witnessed a guest stealing an item?
Item stolen, date and time, and description of the suspectNumber of guests in the party and time of their arrivalNames of employees on shift at the time of the theftSection, table number and the location of the suspect
Where can a server/bartender find the name of a chemical and the location of the supplier?
On the chemical’s WHMIS labelAt the bottom of the chemical’s MSDSOn the box the chemical was delivered inIn the establishment’s procedures manual
How would a server/bartender participate in inventory control?
Create specials to help rotate stockRecord waste, spillage and breakageDetermine a guest’s alcohol consumptionCreate new par levels each day
Which of the following are examples of table wines?
Chablis and BurgundyChampagne and sparkling winesVermouth and blushPort and sherry
What type of fermented mash is rum distilled from?
When following recommended wine service guidelines which of the following should a server/bartender suggest?
Sweet wines before dry winesRed wines before white winesLight wines before heavy winesComplex wines before simple wines
What should the server/bartender do when a credit card payment is declined?
Try three times, if refused again, cut up the card and contact the credit card companyRetry, discreetly inform the guest and allow the guest to contact credit card companyVerify information with the guest, try again, report card to supervisor as invalidReturn copy of charge slip to guest and ask for alternate form of payment, destroy card
Which of the following liquors could be flavoured by exposing vapors to juniper berries?
How would a server/bartender describe a tenderloin cut of beef?
Long thin piece of meat with almost no fatLarge round meat cut separated by a boneLong thin piece of meat with alternating strips of meat and fatRound meat cut served with the rib attached
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