Dining room service refers to the process of providing food and beverage service to customers in a

dining room setting. It involves various tasks such as taking orders, serving food and drinks, and ensuring
customer satisfaction. In order to provide efficient and high-quality dining room service, it is important
for staff members to have a good understanding of the different aspects involved.

1. What is the primary role of a dining room server?

a) Taking reservations

b) Preparing food

c) Serving customers

d) Cleaning tables

The correct answer is c) Serving customers. The primary role of a dining room server is to serve
customers by taking their orders, delivering food and drinks, and providing any necessary assistance or
information.

2. Which of the following is an example of a fine dining establishment?

a) Fast food restaurant

b) Casual dining restaurant

c) Buffet restaurant

d) Michelin-starred restaurant

The correct answer is d) Michelin-starred restaurant. Fine dining establishments are known for their
high-quality food, elegant ambiance, and exceptional service. Michelin-starred restaurants are
recognized for their culinary excellence and are often considered the epitome of fine dining.

3. What is the purpose of a host/hostess in a dining room?

a) Taking orders from customers

b) Preparing food and drinks

c) Greeting and seating customers

d) Clearing tables
The correct answer is c) Greeting and seating customers. The host or hostess is responsible for
welcoming guests, managing reservations, and ensuring that customers are seated in an organized
manner. They play a crucial role in creating a positive first impression for diners.

4. What does the term "mise en place" refer to in dining room service?

a) Plating the food before serving

b) Setting up tables and stations before service

c) Taking orders from customers

d) Clearing tables after customers leave

The correct answer is b) Setting up tables and stations before service. Mise en place is a French term
that translates to "putting in place." In the context of dining room service, it refers to the process of
preparing and arranging all necessary items, such as tableware, glassware, and condiments, before the
start of service.

5. Which of the following is an example of a side station in a dining room?

a) Bar counter

b) Buffet table

c) Cash register

d) Dishwashing area

The correct answer is b) Buffet table. A side station in a dining room is an area where additional food,
beverages, or utensils are placed for easy access by servers or customers. Buffet tables are commonly
used as side stations in restaurants offering buffet-style service.

6. What is the purpose of a sommelier in a dining room?

a) Taking orders from customers

b) Preparing cocktails and other beverages

c) Assisting customers with wine selection

d) Clearing tables after customers leave

The correct answer is c) Assisting customers with wine selection. A sommelier is a trained wine
professional who specializes in wine knowledge and service. In a dining room setting, their role is to help
customers choose wines that complement their meals and provide information about different varieties
and regions.

7. What does the term "à la carte" mean in dining room service?

a) A fixed-price menu with multiple courses

b) A self-service buffet

c) Ordering individual dishes from a menu

d) A tasting menu with small portions

The correct answer is c) Ordering individual dishes from a menu. The term "à la carte" originated from
French cuisine and refers to the practice of ordering each dish separately from a menu, as opposed to
choosing from pre-set menus or buffets.

8. What is the purpose of using a tray stand in dining room service?

a) To hold trays of food and drinks

b) To display desserts and pastries

c) To serve as a table centerpiece

d) To store extra cutlery and napkins

The correct answer is a) To hold trays of food and drinks. A tray stand, also known as a tray jack or tray
table, is a portable stand used to support trays loaded with food and beverages. It allows servers to
easily transport multiple items at once and provides stability when serving customers.

9. What is the purpose of decanting wine in dining room service?

a) To aerate the wine and enhance its flavors

b) To remove any sediment from the bottle

c) To chill the wine to the desired temperature

d) To measure the exact amount of wine for each glass

The correct answer is a) To aerate the wine and enhance its flavors. Decanting wine involves transferring
it from its original bottle to a decanter, which exposes the wine to oxygen and allows it to "breathe."
This process can help soften tannins, release aromas, and improve the overall taste of the wine.

10. What is the purpose of using a crumber in dining room service?

a) To slice bread and rolls

b) To clear crumbs from tables

c) To open bottles of wine

d) To serve butter and spreads

The correct answer is b) To clear crumbs from tables. A crumber, also known as a table crumber or
crumb scraper, is a small tool used by servers to remove crumbs from tabletops between courses or at
the end of a meal. It helps maintain cleanliness and provides a polished appearance to the dining area.

11. Which of the following is an example of a pre-meal beverage in dining room service?

a) Coffee

b) Soup

c) Salad

d) Appetizer

The correct answer is a) Coffee. Pre-meal beverages are typically served before the main course and can
include options such as coffee, tea, or aperitifs. They are meant to stimulate the appetite and enhance
the dining experience.

12. What is the purpose of using a gueridon in dining room service?

a) To hold trays of food and drinks

b) To display desserts and pastries

c) To serve as a table centerpiece

d) To prepare and serve food tableside

The correct answer is d) To prepare and serve food tableside. A gueridon is a mobile cooking or serving
trolley that allows for the preparation and presentation of certain dishes directly at the customer's
table. It adds an element of showmanship and personalized service to the dining experience.

13. What does the term "à point" mean in dining room service?

a) Rare

b) Medium-rare

c) Medium

d) Well-done

The correct answer is c) Medium. The term "à point" is often used in French cuisine to describe the
desired level of doneness for meat, particularly steak. It refers to meat that is cooked to a medium
degree, with a slightly pink center.

14. What is the purpose of using a cheese cart in dining room service?

a) To display different types of cheese for customers to choose from

b) To store extra cutlery and napkins

c) To serve as a table centerpiece

d) To hold trays of food and drinks

The correct answer is a) To display different types of cheese for customers to choose from. A cheese
cart, also known as a cheese trolley or cheese board, is used to present a variety of cheeses to
customers. It allows them to select their preferred types and quantities, often accompanied by
complementary condiments and bread.

15. What does the term "table d'hôte" mean in dining room service?

a) A fixed-price menu with multiple courses

b) A self-service buffet

c) Ordering individual dishes from a menu

d) A tasting menu with small portions

The correct answer is a) A fixed-price menu with multiple courses. The term "table d'hôte" originated
from French cuisine and refers to a set menu offering a selection of dishes for a fixed price. It typically
includes multiple courses, such as appetizers, main courses, and desserts.

16. What is the purpose of using a wine cooler in dining room service?

a) To chill wine to the desired temperature

b) To display different types of wine for customers to choose from

c) To serve as a table centerpiece

d) To hold trays of food and drinks

The correct answer is a) To chill wine to the desired temperature. A wine cooler, also known as an ice
bucket or wine chiller, is used to keep bottles of wine at the appropriate serving temperature. It can be
filled with ice or chilled water to maintain the desired level of coolness.

17. What does the term "amuse-bouche" mean in dining room service?

a) A small appetizer served before the meal

b) A palate cleanser served between courses

c) A dessert served at the end of the meal

d) A complimentary drink offered to guests

The correct answer is a) A small appetizer served before the meal. The term "amuse-bouche" translates
to "mouth amuser" in French and refers to a bite-sized dish or appetizer that is served as a
complimentary gesture from the chef. It aims to awaken the taste buds and provide a preview of the
chef's culinary style.

18. What is the purpose of using a bread basket in dining room service?

a) To slice bread and rolls

b) To clear crumbs from tables

c) To display different types of bread for customers to choose from

d) To serve butter and spreads

The correct answer is c) To display different types of bread for customers to choose from. A bread
basket is a container used to present a variety of bread and rolls to customers. It allows them to select
their preferred types and quantities, often accompanied by butter or spreads.

19. What does the term "flambé" mean in dining room service?

a) To cook food in a hot oven

b) To cook food on a grill or barbecue

c) To cook food using high heat and open flame

d) To cook food slowly in liquid

The correct answer is c) To cook food using high heat and open flame. The term "flambé" refers to a
cooking technique where alcohol, such as brandy or rum, is added to a hot pan or dish and ignited. This
creates a dramatic burst of flame that caramelizes the sugars and imparts a unique flavor to the dish.

20. What is the purpose of using a salver in dining room service?

a) To hold trays of food and drinks

b) To display desserts and pastries

c) To serve as a table centerpiece

d) To present dishes or beverages to customers

The correct answer is d) To present dishes or beverages to customers. A salver, also known as a serving
tray or platter, is used by servers to carry and present dishes or beverages to customers. It adds an
element of elegance and professionalism to the service.

21. What does the term "sous-vide" mean in dining room service?

a) A cooking method that involves vacuum-sealing food in plastic bags and cooking it at precise
temperatures in a water bath

b) A cooking method that involves grilling food over an open flame

c) A cooking method that involves deep-frying food in hot oil

d) A cooking method that involves simmering food slowly in liquid

The correct answer is a) A cooking method that involves vacuum-sealing food in plastic bags and cooking
it at precise temperatures in a water bath. Sous-vide, which translates to "under vacuum" in French, is a
technique where food is sealed in airtight bags and cooked at low temperatures for an extended period
of time. This method ensures even cooking and helps retain the natural flavors and moisture of the
ingredients.

22. What is the purpose of using a carving station in dining room service?

a) To slice bread and rolls

b) To clear crumbs from tables

c) To display different types of bread for customers to choose from

d) To prepare and serve carved meats

The correct answer is d) To prepare and serve carved meats. A carving station is a designated area
where large cuts of meat, such as roasts or whole birds, are prepared and sliced to order. It allows for
personalized portioning and adds a visual element to the dining experience.

23. What does the term "mise en place" refer to in dining room service?

a) Plating the food before serving

b) Setting up tables and stations before service

c) Taking orders from customers

d) Clearing tables after customers leave

The correct answer is b) Setting up tables and stations before service. Mise en place is a French term
that translates to "putting in place." In the context of dining room service, it refers to the process of
preparing and arranging all necessary items, such as tableware, glassware, and condiments, before the
start of service.

24. What is the purpose of using a soup tureen in dining room service?

a) To hold trays of food and drinks

b) To display desserts and pastries

c) To serve as a table centerpiece

d) To serve and portion soup

The correct answer is d) To serve and portion soup. A soup tureen is a large, lidded container used to
hold and serve soup. It is designed to keep the soup hot and allows for easy portioning and serving at
the table.

25. What does the term "à point" mean in dining room service?

a) Rare

b) Medium-rare

c) Medium

d) Well-done

The correct answer is c) Medium. The term "à point" is often used in French cuisine to describe the
desired level of doneness for meat, particularly steak. It refers to meat that is cooked to a medium
degree, with a slightly pink center.

26. What is the purpose of using a cheese knife in dining room service?

a) To slice bread and rolls

b) To clear crumbs from tables

c) To cut and serve different types of cheese

d) To open bottles of wine

The correct answer is c) To cut and serve different types of cheese. A cheese knife is a specialized tool
with a unique blade design that allows for cutting through various textures and hardness levels of
cheese. It ensures clean cuts and proper presentation when serving cheese to customers.

27. What does the term "mise en place" refer to in dining room service?

a) Plating the food before serving

b) Setting up tables and stations before service

c) Taking orders from customers

d) Clearing tables after customers leave

The correct answer is b) Setting up tables and stations before service. Mise en place is a French term
that translates to "putting in place." In the context of dining room service, it refers to the process of
preparing and arranging all necessary items, such as tableware, glassware, and condiments, before the
start of service.

28. What is the purpose of using a dessert cart in dining room service?

a) To hold trays of food and drinks

b) To display different types of desserts for customers to choose from

c) To serve as a table centerpiece

d) To store extra cutlery and napkins

The correct answer is b) To display different types of desserts for customers to choose from. A dessert
cart, also known as a dessert trolley or sweet trolley, is used to showcase a variety of desserts and
sweets to customers. It allows them to select their preferred options and quantities, often accompanied
by coffee or tea.

29. What does the term "à la mode" mean in dining room service?

a) A fixed-price menu with multiple courses

b) A self-service buffet

c) Ordering individual dishes from a menu

d) Served with a scoop of ice cream on top

The correct answer is d) Served with a scoop of ice cream on top. The term "à la mode" originated from
French cuisine and refers to a dish that is served with a scoop of ice cream on top. It is commonly used
to describe desserts such as apple pie à la mode.

30. What is the purpose of using a champagne bucket in dining room service?

a) To chill champagne to the desired temperature

b) To display different types of champagne for customers to choose from

c) To serve as a table centerpiece

d) To hold trays of food and drinks

The correct answer is a) To chill champagne to the desired temperature. A champagne bucket, also
known as an ice bucket or wine chiller, is used to keep bottles of champagne or sparkling wine at the
appropriate serving temperature. It can be filled with ice or chilled water to maintain the desired level of
coolness.

31. What does the term "mise en place" refer to in dining room service?

a) Plating the food before serving

b) Setting up tables and stations before service

c) Taking orders from customers

d) Clearing tables after customers leave

The correct answer is b) Setting up tables and stations before service. Mise en place is a French term
that translates to "putting in place." In the context of dining room service, it refers to the process of
preparing and arranging all necessary items, such as tableware, glassware, and condiments, before the
start of service.

32. What is the purpose of using a fish knife in dining room service?

a) To slice bread and rolls

b) To clear crumbs from tables

c) To cut and serve fish dishes

d) To open bottles of wine

The correct answer is c) To cut and serve fish dishes. A fish knife is a specialized utensil with a unique
blade design that allows for cutting through delicate fish fillets without damaging them. It ensures clean
cuts and proper presentation when serving fish dishes to customers.

33. What does the term "mise en place" refer to in dining room service?

a) Plating the food before serving

b) Setting up tables and stations before service

c) Taking orders from customers

d) Clearing tables after customers leave

The correct answer is b) Setting up tables and stations before service. Mise en place is a French term
that translates to "putting in place." In the context of dining room service, it refers to the process of
preparing and arranging all necessary items, such as tableware, glassware, and condiments, before the
start of service.

34. What is the purpose of using a butter dish in dining room service?

a) To slice bread and rolls