You must read the lesson before taking the matching quiz to complete the lesson. You must take the quiz before clicking on the next lesson. Take the short quiz. Upon successfully receiving a 90% success rate, print the certificate. If unable to save the certificate to your device, ask your supervisor to print it for you or contact email@example.com . Then, click on “Click here to continue” to take the next lesson unless you have completed all the lessons in your customized course.
0 of 10 Questions completed
You must fill out this field.
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
0 of 10 Questions answered correctly
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Servers need to be familiar with the menu in order to interact with guests.
There are multiple methods of water service.
In some catering companies, the standard operating policy is to remove table numbers before the dessert course if they do not belong to the wedding party or the planner.
The unused place settings may not be removed during service. Check all that apply
Place butter ramekins on the tables 30 minutes prior to the guests being seated.
Servers use this method when placing all types of beverages. Check the correct answer.
Charger plates are cleared before the main course if client does not ask for them to remain during the meal as a show plate.
It is not necessary to separate flatware (knives, forks and spoons) into separate bus pans in scullery.
If a guest does not use the correct flatware for its intended course, but there is still one on the table, let them use it to avoid embarrassment.
Coffee cup handles are placed at 3 o’clock to the right of the place setting about three inches from the edge of the table.