Republic of the Philippines

Department of Education
Regional Office No. VIII
Schools Division of Tacloban City
District Learning Center IV
LEYTE NATIONAL HIGH SCHOOL
Tacloban City, 6500

MULTIPLE CHOICE TEST

Directions: Read the following questions carefully, and then choose the correct answer by writing the letter
ONLY.

1. What does the term “table setting” refer to in the context of food service?
a. Arranging tables in the restaurant c. Clearing tables after customers finish their
meals
b. Placing cutlery, plates, and glassware on d. Serving food to customers from a buffet
the dining table station
2. Usually, the food is served from the _____ side of the customer.
a. Left c. Center
b. Right d. Upper
3. The “march of the menu” should include:
a. Appetizer, soup, main course, dessert c. Salad, dressing, beverage, water
b. Soup, rice, meat, fish d. Breakfast, cake, wine, coffee
4. In stacking soiled dishes, place the _____ at the center of the tray so that one arm can support them.
a. Light glasses c. Spoon and fork
b. Heaviest plates d. Heaviest teaspoons
5. One of the key responsibilities of a food server?
a. Cooking the food c. Managing the restaurant’s finances
b. Taking orders d. Cleaning the kitchen
6. This table appointment must not be placed near the sides or edges of the tray where they are likely
to fall off. These are:
a. Plates c. Glasses
b. Spoons d. Whiskey
7. What is the proper way to hold a plate while serving food?
a. By the rim c. By the side edges
b. By the bottom d. By the top
8. A type of decorative folding done with a napkin.
a. Napkin c. Paper napkin
b. Table skirting d. Napkin folding
9. The server must serve food on the _____ side of the customer.
a. Right c. Front
b. Left d. Back
10. When loading trays, it’s important to:
a. Stack items randomly to save space c. Place lighter items on top of heavier items
b. Place heavier items on top of lighter items d. As you like
11. When carrying a loaded tray, you should:
a. Look straight ahead c. Look around at your surroundings
b. Look down at the tray d. None of the above
12. When loading a tray, it’s important to:
a. Balance the weight evenly on both sides c. The light items on one side all
b. Put all the heavy items on one side d. None of the above
13. What’s the purpose of the sauceboat?
a. To serve beverage c. To hold cutlery
b. To serve sauces d. To hold the main coursE
14. What is the purpose of serving plated food in restaurants?
a. To make the food more attractive c. To keep the food warm
b. To make it easier for the server to carry the d. All of the above

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 food
15. Any liquid swallowed to quench the thirst for nourishment or enjoyment.
a. Beverage c. Carbonated drinks
b. Water d. Beer
16. Which of the following is true about serving plated food?
a. It’s important to serve the food quickly c. It’s not important to pay attention to the
presentation of the food
b. It’s important to take your time when plating d. All of the above
the food
17. The correct way to carry a loaded tray is:
a. Hold it with one hand at the edge c. Hold it with one hand at the center
b. Hold it with both hands at the center d. It doesn’t matter how you carry it
18. Who is responsible for bussing tables in restaurants?
a. The hostess c. The server
b. The manager d. The customer
19. What is the proper way to serve water to a customer?
a. Place a glass of water on the table. c. Ask the customer if they want still water or
sparkling water
b. Use a pitcher to refill the customer’s glass d. All of the above
20. What is bussing in a restaurant?
a. Cleaning tables and removing used dishes c Preparing food in the kitchen
b. Taking orders from customers d. Managing the cash register
21. Which of the following is an important quality for a food server in terms of teamwork?
a. Selfishness c. Avoiding communication with co-workers
b. Accountability d. Blaming others for mistakes
22. What is the most important quality a food server should have?
a. Physical strength c. The ability to speak multiple languages
b. Good communication skills d. Knowledge of international cuisine
23. Which of the following tasks falls within the responsibility of a food server?
a. Refilling condiments on the tables c. Creating the restaurant’s menu
b. Managing the restaurant’s social media d. Conducting employee performance reviews
accounts
24. When loading a tray in a restaurant, what should be placed on the tray first?
a. Plates and bowls c. Utensils
b. Glasses and cups d. Napkins
25. When carrying a loaded tray, you should:
a. Walk slowly and carefully c. Run if you’re in a hurry
b. Walk as quickly as possible to save time d. None of the above
26. How should a server approach a table when refilling water glasses?
a. Quietly refill the glasses without interrupting c. Wait for the customers to ask for a refill
the customers before approaching the table
b. Loudly announce their presence and ask if d. Immediately refill the water glass even
anyone needs a refill without asking permission
27. What should a server do if a customer spills water on the table?
a. Immediately replace the tablecloth c. Ignore the spill and continue with the service
b. Offer to dry the area with a napkin or towel d. Just say sorry and ask permission to
change the tablecloth later
28. What should a food server do if a customer complains about their meal?
a. Ignore the complaint c. Offer a replacement dish or refund
b. Argue with the customer d. Tell the customer to leave the restaurant
29. What is the main reason why restaurants offer water to their customers?
a. To increase their profits c. To quench thirst
b. To promote good health d. To impress customers
30. How often should a server refill a customer’s water glass?
a. Every hour c. Whenever it appears to be empty
b. Every 30 minutes d. As the server likes
31. What should a server do if a customer’s water glass is only half-empty?
a. Refill immediately c. Ignore it and let the customer drink what’s
left
b. Wait for the customer to ask for a refill d. As you like

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32. When should you begin clearing dishes from a table?
a. As soon as the guests are finished eating c.
When the guest signal that they are
finished
b. After the guests have left d. After eating the main course
33. When clearing a table, what should be the first item you remove?
a. The plates c. The glasses
b. The silverware d. The napkins
34. What is the proper way to hold a stack of dishes when clearing a table?
a. By holding the edges of the plate c. By holding the plates with your palms
b. By gripping the plates with your fingertips d. By holding the plates with one hand and a
towel with the other
35. What should you do with the leftover food on a plate when clearing a table?
a. Throw it away c. Put it in a container for staff to eat later
b. Ask the guest if they want to take it home d. Leave it on the table
36. How should you stack dishes when clearing a table?
a. By size, with larger plates on the bottom c. By weight, with heavy plates on the bottom
b. By color, with white plates on the bottom d. By type of food, with plates of the same
course together
37. When clearing a table where should you place the dirty dishes?
a. On a nearby empty table c. In the kitchen sink
b. On a cart or tray designated for dirty d. In the garbage can
dishes
38. When cleaning a table in a restaurant, which of the following should be your first step?
a. Wiping the tablecloth with a wet cloth c. Spraying disinfectant on the table surface
b. Removing any leftover food or debris d. Any of the above
39. What should you do before clearing the table?
a. Ask everyone to leave the table c. Start cleaning up right away
b. Make sure everyone has finished eating d. Wash hands first
40. When should you place your napkin on your lap?
a. After the appetizers are served c. As soon as you sit down
b. Before the main course is served d. When you finish your meal
41. What is the proper way to hold a fork and knife while cutting food?
a. Fork in the left hand, knife in the right c. Fork and knife both are in the right hand
hand
b. Fork in the right hand, knife in the left d. Fork and knife both in the left hand
hand
42. What should you do if you accidentally drop a utensil on the floor?
a. Leave it on the floor and ask for a new one c. Call the waiter to clean it up
b. Pick it up and continue using it d. Ask for a replacement utensil from the
waiter
43. How should you signal to the waiter that you are finished with your meal?
a. Place your utensils diagonally across the c. Fold your napkin and place it on the table
plate
b. Push your plate away from you d. Place your utensils parallel to each other
on the plate
44. How should you handle a soup spoon?
a. Use the soup spoon for any course, c. Scoop the soup away from you
including dessert
b. Hold the soup spoon with your dominant hand d. Use the side of the spoon to sip the soup
quietly
45. What is the purpose of bussing in a restaurant?
a. To provide entertainment for customers c. To create new menu items
b. To increase sales d. To keep the restaurant clean and organized
46. How should a server approach a table to begin bussing?
a. Quickly and without saying anything c. Grabbing dishes without asking
b. Politely asking if the customer is finished d. Ignoring the table
with their meal
47. What should a server do if a customer wants to keep a certain dish or glass?
a. Let the customer keep it and charge them for it c. Argue with the customer about it
b. Take the dish or glass back to the kitchen d. Tell the customer they cannot keep it
anyways

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48. How should a server handle a customer who is unhappy with the bussing service?
a. Argue with the customer and refuse to take c. Apologize to the customer and offer to fix
responsibility the problem
b. Ignore the customer and hope they leave d. Tell the customer they are wrong and
soon shouldn’t complain
49. If a customer asks you to add something to their tray after you’ve already loaded it, you should:
a. Take everything off the tray and start over c. Ask the customer to come back later when
they have an empty tray
b. Try to fit the new item on the tray without d. None of the above
rearranging anything
50. How should a server handle dirty dishes?
a. Wipe them off with a towel and reuse them c. Bring them back to the kitchen to be
washed
b. Leave them on the table for the customer to d. Throw them in the trash
handle
51. What should a server do with the used dishes they collect from a table?
a. Leave them on a nearby empty table c. Stack them neatly on a tray or cart
b. Bring them back to the kitchen immediately d. Throw them in the trash
52. What should you do after clearing a table?
a. Walk away and leave the table as is. c.Sit down and have a rest
b. Set up for the next customers d.Ask the customers if they enjoyed their
meal
53. Which of the following is the correct order of changing soiled ashtray?
1. Get a clean ashtray
2. Cover the soiled ashtray
3. Set aside/ remove a dirty ashtray
4. Set table appointments
a. 1, 3, 2, 4 c. 1, 4, 2, 3
b. 2, 1, 3, 4 d. 1, 2, 3, 4
54. When cleaning a table, which of the following should be given the highest priority?
a. Removing visible stains or spills c. Clearing away empty glasses and dishes
b. Wiping down the table legs d. Removing the crumbs
55. What is the proper way to clean sticky residue off a restaurant table?
a. Scrubbing vigorously with a rough sponge c. Dampening a cloth with warm water and
gently rubbing the area
b. Using a scraping tool to remove the residue d. None of the above
56. What is the correct way to dispose of cleaning materials after use?
a. Anywhere you like c. Throwing them in a regular trash bin
b. Following proper disposal procedures and d. Leaving them on the table for the next shift
guidelines
57. What should you do after you have finished clearing a table?
a. Wait for another staff member to clean it c. Take a break and wait for your next
assignment
b. Immediately set the table for the next d. Must go home
guests
58. What should you do if a customer spills something on the table?
a. Clean it up right away c. Ask another server to clean it up
b. Ignore it and hope the customer doesn’t d. Tell the customer to clean it up themselves
notice
59. What should you do with dirty napkins?
a. Fold them neatly and place them back on c. Put them in your pocket for later use.
the table
b. Leave them on the floor d. Dispose of them in a garbage can
60. What should you do if you accidentally break a dish while clearing the table?
a. Pretend it did not happen and hope nobody c. Apologize to the customers and ask the
notices it. manager for a replacement dish.
b. Quickly pick up the pieces and dispose of it d. Blame the customers for putting up the dish in
a precarious position

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 Prepared by:

MICHELLE C. LABRADOR
SST- III

Checked by:

VALERIO M. CARIAS LOLITA P. SAY

Master Teacher - I TLE Dep’t Test & Evaluation
Coordinator

Concurred: Noted:

ANALYN G. SUMAYOD MELCHOR P. CATINDOY

School Testing and Evaluation Coordinator HT-VI, TLE Dep’t.

Recommending Approval:

MA. DELIA E. SORIA, Dev. Ed. D.

Secondary School Principal IV

Approved:

KAREN C. RAZ, Ph.D.

OIC-PSDS, DLC IV