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Quiz for Restaurant Staff

Quiz for Restaurant Staff
Created by Quizmagic Team on May 21, 2015 05:17 PM.
Try this short quiz to find out how well you know the restaurant business!
We thank Richard Saporito and Topserve Restaurant Consulting, Inc. for granting us permission to use their content.
RATE YOURSELF!
If your score was: 
10: Go to the head of the dining room! 
8–9: You can still work in restaurants.
0–7: Get Richard Saporito's ebook, "How To Improve Dining Room Service!" 
"How To Improve Dining Room Service" is an invaluable guide that will help you dramatically improve your restaurant's service and make more money as a result.
To learn more , please visit  www.howtoimprovediningroomservice.com and www.topserveconsulting.com
Top 5 Scores
Anonymous
152
01:03
Anonymous
151
00:52
prasanth prashu
149
00:19
Judy Young
133
01:45
poorni114
118
03:00
Questions
10
Minutes
10
High Score
157
00:22
Quiz Played
581
times
Last played on Jul 16, 2018View comments
Congratulation!

You are in top 5 scorers.
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Answering this correctly will make the indicated neighbouring questions be automatically treated as having been answered correctly.
Answering this incorrectly will make the indicated neighbouring questions be automatically treated as having been answered incorrectly.
Answering this correctly will earn you some extra points.
Answering this incorrectly will cause you to lose some points.
Answering this correctly will increase the total time available to you.
Answering this incorrectly will reduce the total time available to you.
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Sample Questions

Question 1
For maximum usage and efficiency, the dining room floor diagrams, including table numbers and position points, must be:
printed up clearly, posted in an inconspicuous area for quick reference, and handed out to all dining room staff with extra copies available for all new employees.
all of these.
posted in the restaurant office area to be used for quick access.
kept only as a final reference for any disputes.
Question 2
For maximum usage and efficiency, the menu descriptions must:
all of these.
be posted in an inconspicuous area for quick reference by the dining service.
be printed up clearly and made available to all waitstaff and food-runners with extra copies made available for all new employees.
include all of the major ingredients in the dishes.
Question 3
Menu knowledge is very important for the waitstaff in providing excellent service because:
it is essential for the up selling of menu items.
customers can be alerted to dietary restrictions.
customers have more confidence in a knowledgeable and helpful waitperson.
all of these.
Question 4
In an extremely busy restaurant, the best way to keep newly arriving customers from leaving to dine elsewhere is to:
politely ask customers to step over to the bar or waiting area, offer menus to pass the time, and possibly offer some complimentary items (bar snacks, simple appetizers, cocktails, etc.) to keep them from leaving the restaurant.
appear hurried at the Front Door of the restaurant.
tell the customers that the wait time for an open table is less than what it really is.
offer menus to waiting customers to pass the time.
Question 5
The best way for the Host/Maître d’ to balance the dining room seating flow is to:
seat early diners to the best waitperson in the front of the restaurant.
seat early diners at the back of the restaurant.
seat early diners near the bar.
“stagger” guest seating by allotting an even number of diners to each waitperson.
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