World-class waiter – TEST TO CHECK PARTICIPANTS’ KNOWLEDGE BEFORE STARTING THE COURSE

Indicate a group of traits desired in a waiter/waitress:

The basic element of a waiter’s professional equipment – the tribune – is:

A waiter’s duties do not include:

The sherry glass is shown in the picture:

Waiters using the German food service should proceed as follows:

Which action should a waiter perform when approaching a guest from the right?

Sparkling wines are served at room temperature.

Hot coffee drink with the addition of whiskey is coffee after:

The waiter should present the menu card:

Sweet wine is marked with the inscription:

To make grog you need:

The waiter should use a waiter’s trolley to handle the service:

The presented table setting has been prepared for consumption:

Which drink should the waiter recommend with roasted pork shank?

English tea is prepared from hot tea infusion and:

The activity shown in the illustration is:

Using Russian service at a sit-down reception, the waiter serves dishes:

The set of dishes shown in the illustration is used to serve

Which action should a waiter perform when approaching from the guest’s right side?

A waiter should carry a large, heavy rectangular tray:

The guest pays the amount by payment card. To carry out the transaction, the waiter will use:

A waiter’s assistant is used to:

Which phrase should not be used by a waiter when recommending to guests the dessert: pancakes with blueberries and whipped cream?

Turkish coffee is a drink prepared:

Which wine should be recommended for roast beef?

The restaurant employee responsible for storing and matching wines to dishes and serving them to guests is:

Skirting should be pinned to the tables:

When performing service work during a reception, the waiter should first present the menu card:

Which appetizer should the waiter recommend to a vegetarian?

If a restaurant uses notepads to record orders, when taking an order the waiter should:

Dry red wines can be offered to guests:

Which tableware item will the waiter place to the left of the guest’s place setting?

The vessel shown in the photo is used for serving

An aperitif should be served to guests:

The sommelier is responsible for:

The waiter should present the menu card:

Which set of table linens should a waiter use to set the table for a breakfast buffet?

A round tray with glasses should be carried:

The waiter, in the presence of the guests, at the waiter’s trolley divided the roasted saddle of lamb so that each portion contained a bone. Which action did the waiter perform?

Which action should a waiter not perform when serving old red wine?