NAME:____________________________________SCORE:________________

1.In the formal table setup, the dessert spoon is placed in (the) _______.
a. Above the show plate
b. Right side of the dinner Knife
c.Top of the dinner fork
d.Left side of the dinner fork

2.In the basic table setup, the water goblet is placed above which tableware?
a.Dinner Fork and Dinner Spoon
b.Plate and Dinner Knife
c.Dinner Knife and Dinner Fork
d.Plate and Dinner Fork

3.When setting up the table, you should follow proper standards such as ______.
a. Placing the cocktail fork on either the right or left side of the diner.
b. Using placemats when the table is not covered with a tablecloth.
c.Arranging cutlery items regardless of the preference of the diner.
d.Serving coffee or tea, and condiments after the meal.

4.What item should you remove first when clearing the table?
a.Plate with the most food scraps
b.Soiled spoon and fork
c.Plate with the least food scraps
d.Empty water goblet

5.Which of the following should be observed when clearing tables?

a.Clear away the condiments after the first course.
b.Directly throw all the food scraps into the waste bins.
c.It is seems the diner is done, ask if the plates can be cleared.
d.In case of spillage, use an unused napkin to cover the wet area.

6.The basic table setting consists of _______.

a.Dinner Spoon, Dinner Fork, Dinner Knife, Water Goblet, Cup and Saucer
b.Dinner Fork, Dinner Spoon, Dinner Knife, Water Goblet, Serviette
c.Dinner Fork, Dinner Spoon, Dinner Knife, Show Plate, Cup and Saucer
d.Dinner Fork, Dinner Spoon, Dinner Knife, Water Goblet

7.Which of the following should NOT be observed when handling cutleries?

a.Use a utensil organizer to sort cutleries according to type.
b. Grab as much cutlery as you can to avoid going back and forth.
c.When providing additional cutlery, use a lined plate or a small tray.
d.Hold cutleries by the handle and avoid touching the parts that go in the mouth.

8.Arrange the steps in making a pyramid napkin fold in its proper sequence.
Fold the napkin diagonally to form a triangle.
Lay the napkin right side up.
Take the two corners of the base of the triangle and fold them to meet the tip.
Fold the triangle in half vertically with the open ends hiding the open end behind.
Fold the napkin diagonally to form another triangle.
Turn the napkin over and keep the open end facing away.
Let the napkin stand on a pyramid.
a.4, 2, 1, 3, 6, 5,
b.2, 1, 3, 6, 5, 4, 7
c.2, 1, 5, 3, 6, 4, 7
d.1, 2, 3, 4, 6, 5, 7

9.In the basic table setting, the dinner knife is placed in the _____.
a.Above the dinner plate.
b.Right side of the table napkin.
c.Right side of the dinner plate.
d.Left side of the dinner plate

10.In the formal table setup, the dessert spoon is placed in (the) _______.
a.Above the show plate
b.Left side of the dinner fork
c.Right side of the dinner Knife
d.Top of the dinner fork

11.In the basic table setup, the water goblet is placed above which tableware?
a.Plate and Dinner Fork
b.Dinner Knife and Dinner Fork
c.Dinner Fork and Dinner Spoon
d.Plate and Dinner Knife

12.The following statements are common reasons for using a tablecloth, EXCEPT:
a.To prevent spills from spreading quickly
bTo reduce the noise during dining
c.To protect the clothes of diners from splash and spills
d.To improve the aesthetic features of the dining area

13.The following should be observed when handling glassware, EXCEPT:

a.Avoid using any glassware to scoop ice.
b.Wash hot glassware in cold water to easily remove the heat.
c.Avoid holding two or more stemmed glasses at a time.
d.Hold glassware by the stem or the base.
14.Which of the following should NOT be done when providing food and beverage
service?
a.Perform basic hygiene and maintain good grooming at work.
b.Avoid your skin or clothes from getting in contact with the food.
c.Serve food and beverage regardless of your physical capacity.
d.Avoid wearing jewelry especially those worn on the wrist and hands.

15.The 3S of bussing is ______________________.

Select one:
a.Seiri, Seiton, Seiso
b.Scrape, Stack, Segregate
c.Scrape, Soap and Sanitize
d.Seiketsu, Seiton, Seiri

16.Which of the following is the best way to determine that dishes can be cleared?
Select one:
a.If guests are already asking for the bill
b.Looking for empty plates
c.By asking the guest
d.If guests are already having a chat
17.Drinks should be served to guests as soon as possible. Which of the following
measures should be observed in loading a bar tray?
Select one:
a.Lighter glasses should be placed at the center of the tray.
b.Place the tall glasses nearest to your body.
c.Cocktail drinks should all be placed at the center of the tray.
d.Heavier glasses should be around the edge of the tray.

18.What are the cutlery items that must be prepared for the following food items?
(1) steak, (2) soup, (3) fish
Select one:
a.(1) Steak knife and fork, (2) sauce boats, (3) dinner spoon
b.(1) Kitchen knife, (2) soup spoon, (3) fish fork
c.(1) Service plate, (2) soup bowl, (3) fish fork
d.(1) Steak knife, (2) soup spoon, (3) fish fork

19.As a waitstaff, you must have the ability to easily identify the type of guests
entering the establishment. Mr. and Mrs. Smith love steak. They dine at your
restaurant twice a week. What type of guests are they?
Select one:
a.Children
b.Differently-abled guests
c.Guests with cultural restrictions
d.Regular customers
20.Which of the following statement is inappropriate when welcoming guests?
Select one:
a.Initiate eye contact to guests
b.Point guests to their seats
c.Seat guests on their preferences
d.Welcome guests with smile

21.The waitstaff performs the following duties except:

Select one:
a.Assist guests in selecting food and beverage orders
b.Prepare room service orders
c.Serve food and beverage orders
d.Prepare and process accounts of guests

22.The ability to give information regarding all the food and beverage items
available in the establishment is called ______________________.
Select one:
a.Menu list
b.Menu knowledg
c.Recipe list
d.Recipe knowledge

23.Which of the following should not be done when presenting the bill?
Select one:
a.Present the bill for beverage orders only.
b.Produce final account or bill when requested.
c.Finalize the account by accepting payments.
d.Prepare an account for each guest or table.
24.There are a number of ways in which a guest may settle his/her account. The
following are modes of settling bills except:
Select one:
a.Via debit card
b.Through a loyalty card
c.Presenting a voucher
d.Paying cash

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