Question: Name the fifth phase in the ten phases of service. Question: Name three of the five service styles.

Transcription

1 Name the eighth phase in the ten phases of service. Name the fifth phase in the ten phases of service. Name the last three courses served as part of the extended menu (right after the palate cleanser). Name the four different service traditions. Name three of the five service styles. Explain the role of the Pastry Chef. Name the six areas you should focus on with regard to personal hygiene and appearance. Name five basics every waiter should have in their waiter s toolkit. Name three circumstances in which bacteria multiply.

2 Cheese Course Dessert Course Tea or coffee course Bread Service. Tea, coffee and digestif service. The Pastry Chef is in charge of the pastry kitchen. Buffet service Banquet service Bistro service Counter service Fine dining English/Silver service French service Russian service American/Plated service Warmth Moisture Time Three working pens Two service cloths Waiter s hand Cork wedges Lighter Safety pins Body odour Teeth and breath Face Hands and nails Hair Jewellery

3 Name three actions that can improve the appearance of posture. Give two reasons why you should not run in a restaurant. On which side of the main course plate should the dinner fork be? True or False: The fish knife is used to cut through fish. On which side of the main course plate should the fish knife be? On which side of the main course plate should the butter knife be placed? Why does a cheese knife have fork-like tips at the end? What is the name of the only fork that should be placed on the right-hand side of the main course plate? Name the first four steps in the process of polishing cutlery.

4 The left-hand side. It is dangerous and can create a feeling of panic and chaos. Stand straight Shoulders back Chin up! On top of the side plate on the left side. The right-hand side. False (It is used to break fish apart, not cut). Wash your hands. Clean surface with all-purpose cleaner. Fetch your equipment. Add one cap-full of white vinegar to boiling water. The oyster fork. To pick up slices of cheese or accompaniments, and place onto a biscuit or bread.

5 On which side of the main course plate is the side-plate placed when setting a table? Should you try to cross a Guest s centre line? List four of the eight items that should be present at the hosting station. True or false: After taking a detailed reservation over the phone it is a good idea to go through the information with the Guest again. What does the buddy system refer to? Can you think of an example of when to use the buddy system? What is the sequence of the different types of drink service? What does it mean when a Guest orders a drink on the rocks? Brandy is an example of what kind of service? Name the six things you will need when preparing a cigar for a guest.

6 A telephone Two pens Booking forms Menus A tray A lighter Three day sheets Useful telephone numbers No. The left-hand side. Water Aperitifs Wine Digestif It refers to a colleague that helps you during service. An example would be when you have a large drinks order to deliver and your colleague holds the tray for you while you drop off the drinks at the table. True A lined tray Cigar cutters A service cloth Cedarwood A lighter An ashtray Digestif service. The drink is served with ice.

7 What is another name for a full breakfast? Name two reasons why wine would be decanted.

8 1. To let a young wine breath or soften. 2. To separate fine layer of sediment from wine, with older wines. An English breakfast.