Guidelines for Practical Exam

1. No student will be allowed to take the practical examination without following

the grooming standards below.

Male (Grooming Standards)

 Hair perfectly groomed above the collar

 Jewelry is limited to a wedding band and a discreet bracelet.
 No earrings are to be worn
 Nails should be cut short
 Must be clean-shaven
 Black non-slip shoes are to be worn.
 Wear white polo shirt and black slacks or pants.

Female (Grooming Standards)

 Makeup should be a minimum.

 Nail varnish should be clear and cut short.
 Jewelry is confined to a wedding/ engagement band and one discreet
necklace. Only stud earrings can be worn
 Black low heeled non-slip court shoes are to be worn. Shoes must always be
clean and polished.
 Hair to be of a natural color, and if below the shoulders to be tied back with
plain black elastic
 Wear white polo shirt and black slacks or pants.

2. You will only be given 15 minutes to perform each type of service (American and
Russian Service). And will be given 210 seconds for setting the table.
3. The instructor will act as your guest in the ORDER TAKING PART. Make sure
to prepare items for upselling.
4. While throughout the performance the instructor will not interrupt you or would
give comments.
5. Be sure to apply proper handling throughout the performance to avoid point
deduction/s.
6. Be sure to attend to your schedule. Student who will fail to attend the assigned
schedule will not be allowed to take special exam without valid reason.
Performance Guide

LUNCH OR DINNER SERVICE

1.       CHECK YOUR PERSONAL HYGIENE    
2.       MISE-EN-PLACE    
3.       TABLE SET-UP    
4.       TAKE TELEPHONE RESERVATION    
5.       PLACE RESERVATION CARD    
***IMPROVE THE AMBIANCE    
6.       WELCOME AND GREET GUEST/S – applying the new normal protocol    
7.       CHECK RESERVATON LOG    
8.       LEAD AND SEAT GUEST/S    
9.       UNFOLD TABLE NAPKIN    
10.       SERVE WATER    
11.       PRESENT THE MENU    
12.       OFFER PRE-DINNER DRINK    
13.       SERVING PRE-DINNER DRINK    
14.       TAKING ORDER AND UPSELLING    
15 WINE OFFERING    
16.       REPEAT ORDERS AND GET MENU    
17.       LIAISE BET.WEEN KITCHEN AND SERVICE AREAS AND MAKE
ADJUSTMENTS    
18.       SERVING ORDERS AND BUSS OUT SOILED DISHES    
19.       PRESENT WINE, EVALUATE & TASTING WINE    
20.       ASKING FEEDBACK    
21.       SERVING DESSERT    
22.       PRESENT BILL    
23.       PROMOTION    
24.       BIDDING GOODBYE    
25. HANDLING COMPLAINTS – should be incorporated within the
performance