Quiz for Restaurant Staff

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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

Minutes

High Score

157

00:22

Quiz Played

861

times

Last played on Jul 13, 2023. View comments

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KPSC Sample Test 1

Hospitality Restaurant Dining Hotel Diner Customer Service

Sample Questions

Question 1

For maximum usage and efficiency, the dining room floor diagrams, including table numbers and position points, must be:

all of these.
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.
kept only as a final reference for any disputes.
posted in the restaurant office area to be used for quick access.

Question 2

For maximum usage and efficiency, the menu descriptions must:

all of these.
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.
be posted in an inconspicuous area for quick reference by the dining service.

Question 3

Menu knowledge is very important for the waitstaff in providing excellent service because:

customers can be alerted to dietary restrictions.
customers have more confidence in a knowledgeable and helpful waitperson.
all of these.
it is essential for the up selling of menu items.

Question 4

In an extremely busy restaurant, the best way to keep newly arriving customers from leaving to dine elsewhere is to:

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.
appear hurried at the Front Door of the restaurant.
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.

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.
“stagger” guest seating by allotting an even number of diners to each waitperson.
seat early diners near the bar.
seat early diners at the back of the restaurant.

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