FINAL TEST – World-class waiter – TEST

Which items of clothing do not belong to the classic waiter/waitress outfit:

What qualities should a waiter have?

The following is used to store table linen and service equipment in the restaurant hall:

Portioning food onto plates at the side table is used in the service:

How do you properly pour wine for a customer?

The waiter should provide an invoice for the provided catering service:

Italian wines are:

The basic cover is shown in the figure:

Which marking on the label of a bottle of cognac indicates its age?

What is the maximum number of table settings that should be planned for a table measuring 2.6 mx 2.6 m, if the distance between the table settings is 60 cm and the extreme table settings are set 40 cm from the edge of the table?

The illustration shows how to serve coffee.

When approaching from the guest’s right, the waiter should:

Espresso should be served in a cup with a capacity of:

The action shown in the illustration, performed by a waiter at a side table, is used in the service:

Russian serving set can be used at a party such as:

The waiter performs trangeration, filleting, and flambéing while serving guests with the following service:

Which wine should the waiter suggest if the guests ordered roast goose?

Digestif is a drink served:

The basic equipment of a waiter is:

The dry flavor of the wine is indicated on the bottle label as:

Preparatory activities for special occasion receptions include:

The station shown in the photo was prepared for the performance of:

Undesirable personal characteristics in a waiter include:

At a special occasion, the waiter should follow the following order of serving dishes:

A barista is an employee:

The restaurant’s planned children’s menu should be included in the menu:

Red wine should be served at a temperature of:

A tablecloth mat placed directly on the table top is:

The hydrosommelier is responsible for:

To serve beer in its original bottle, the waiter should start:

Coffee consumed cold is coffee:

The guest ordered soup, a cold appetizer with additions, and coffee. The waiter should first serve:

If a waiter, when serving food to guests sitting at a table, moves in a counterclockwise direction, he uses the following service:

Still water is served by the Russian service:

The waiter brought the dishes arranged on a platter and transferred them to the consumer’s plate. The service work was performed by:

At the dining table sat: the guest of honor, a woman, a man and the person ordering. The waiter should start serving the dishes:

Tables measuring 80 cm x 120 cm should be covered with tablecloths:

The full range of tasks performed by a waiter includes:

A linen napkin formed and placed on the table is used for:

“Trybuszon” is: