1. What contains the mise-en place?

 It is a French culinary word which means "to put in place" or "everything is in place" Referring to the setup
required before cooking, and is often used in professional kitchens to refer to organizing and arranging the
ingredients.
2. What is a waiter’s friend?+
 A waiter’s friend, also called a sommelier knife or wine key, is a corkscrew in a folding body in the same way as a
classic pocketknife.
3. What are the sample electrical appliances can be found in the wait staff station?
 Coffee Maker, Blender, Ice crasher, and mini bar.
4. Provide techniques on how to welcome guests?
 Ensure that the restaurant is ready for the guest, greet guests with a smile , Welcome guest to the outlet , ask if
they have a reservation, ask guest preferences (smoking or non-smoking) and then guide guest’s to the table
preferences (use open palm).
5. When to offer the wine mist to guest and why?
 Offer the right wines to serve in a particular food. Both food and wine interact with each other, finding the right
combination will make the entire dining experience more enjoyable.
6. How many wine lists do you need to present for a table of four (4) guests with a host?
 Always present the bottle on the right of the person who ordered the wine. 2 bottles of each wine.
7. Explain the importance of up selling to the hotel/restaurant operation.
 Upselling is a great way f to showcase services and product range, offering more options to your customers. It is
key to increasing hotel profitability and guest satisfaction.
8. What are the different table service styles?
 Silver/English service, Family service, Plate/American Service, French Service, Russian Service and Gueridon
Service.
9. Enumerate the steps of opening sparkling wine bottle?
 Cover a cloth over the cork of the bottle and press the thumb on top of it while loosening the wire hood/metal
cup, after which slowly twist pull the cork out.
10. Enumerate the steps of the sequence of table service
 Welcoming Guest, guiding seating the guest’s, Check comfort and seating arrangement , serving water, Menu
presentation, Order taking, Suggestive selling .
11. What will you do when the receptionist seated the guests at the table which is not cleared yet?

12. What is the correct temperature when serving red wine?
13. What is the first thing to do when incident occur?
14. Give at least five (5) common incidents that may occur in restaurant?
15. What are the common reasons for guest to return food?
16. What are the things to do when guest complaint?
17. How will you handle guests needs with restrictions on allergies?
18. How will you handle a guest with a sign of intoxication requesting for more bottles of hard drinks?
19. What are relevant information needs to check before delivering the food to guest?
20. What is a Doorknob Menu?
21. What are the standard amenities set in the tray/trolley during breakfast?
22. What will you do upon the reaching the guest room?
23. What will you do after placing the tray/trolley inside the room?
24. How do you settle complain?
25. Explain the uses and provide 5 samples of each of the ff: dinnerware, silverware, beverageware, and
holloware.