Food and Beverage Services

1. What compromises mise-en-place?

 Condition of the tables

 Sanitary linens
 Clean and sanitized table appointments
 Flower arrangement
 Filling condiments
 Condition of menu cards
 Knowledge of the menu for the day

2. What is waiter’s friend?

 A cork screw or wine opener

3. What are the common electrical appliance found in the waiter’s station?

 Coffee or tea warmer

 Bread warmer

4. Give some techniques on how you can welcome guest to make them feel comfortable and safe?

 Know the reservation for the day to have an idea as to the incoming guests and the bulk of
expected guests
 Try to remember the names of the guests particularly the regular guests
 I will always address our guests with sir/madam to, if not, by their names to show how
important they are to the establishment
 Give extra attention by asking ‘’is there anything else that you need sir/maam?’’ or “how do you
find your food sir/ma’am?
 I see to it that I bid goodbye and that the guest for coming.

5. When is the wine list offered to the guest and why?

 After they have ordered their food and for the wine steward to be able to make a food and winr
pairing or make the correct recommendation

6. How many wine list do you need to present for a table of four (4) guests with a host?

 Only one (1) wine list and to be presented to the host of the table

7. Explain the importance of up selling to the hotel/restaurant operation:

 The guests are not aware of all the food that we offer
 Due to several selections, the guests tends to choose some food items
 There are terms that are unfamiliar with the guests, unless we offer and explain to them. They
will not order.
 We know what would complete the meal, thus we should offer it.
  We also know that children will love to eat anything sweets so let’s offer it.
 The unpopular menus can be introduced through upselling.
 Above all, selling could help increase our sales for the day.
 Up selling skill is a test of waiters concern for the establishment and the manifestation of
managerial skills

8. Explain what went wrong.

After the guests have given their orders and the waiter left the table, the waiter returns abck to
the table and do the upselling for recommending some menu items. During such time, the guest
changed their minds and cancelled the previous ordered menu items, instead, they ordered just the
recommended menu item. What was wrong?

 The waiter did an up selling, however, it was wrong timing. He should have served the ordered
food first before offering other items. Otherwise, he should have offered menus while they were
choosing.

9. What are the different table service styles?

 American table service

Traditional
Modern
 Russian table service
 English Table Service
 French table service
 Buffet table service

10. Enumerate the steps of sequence of table service:

 Welcoming the guests

 Seating the guest
 Taking the beverage orders
 Serving pre-meal drinks
 Presenting the menu
 Taking food orders
 Correcting covers
 Serving food orders
 Crumbling the table
 Presenting the bill
 Receive payment
 Bidding goodbye
 Clearing the table
 Preparing a report

11. What will you do when the receptionist seated the guests at the table which is not cleared yet?

 Greet the guest

  Ask permission

12. Enumerate the steps of opening sparkling wine bottle:

 Prepare needed mise-en-place

 Hold bottle at 45 degree angle to the body, pointed away from the guest
 Present the bottle to the host
 Remove foil and wire cap
 Place the napkin on the cork
 Twist the bottle to loosen the cork and remove the cork slowly without sound
 Pour wine

13. What is the correct temperature when serving the wine?

 Room temperature (15.5 to 18 degrees)

14. Give common incidents that may occur in the restaurant:

 Spillages
 Returned food
 Lost property
 Illness
 Alcohol over consumption
 Unsatisfactory appearance
 Dealing with children
 Lost children
 Customer mobility
 Allergy to food

15. What is the first thing to do when incident happen?

 Acknowledge the complaint

16. What are the common reasons for guest to return the food?

 Wrong order delivered

 Poor presentation
 Food in not cold/hot enough
 Sanitation(objects in food)
 Taste

17. What are the things to do when guest complains?

 Listen attentively and acknowledge the complaint

 Apologize
 Restate the complaint briefly back to the customer to show that you have listened and
understood
 Agree be thanking the customer for bringing the matter to your attention
 Act quickly