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Directions: Read each question carefully. Choose the letter of the best answer. Shade the bubble that corresponds to
your answer.

1. Where might you find the banquet style service?

a. Cafeteria b. Carinderia c. Fast food restaurant d. Hotels
2. Which tone enhance sweet flavors?
a. high-pitched b. low-pitched c. complex tone d. passing tone
3. Mr. Cabrera was assigned as an organizer in the debut party. He wants to set the venue a mood of inviting
environment for the guest. What additional accessory will he use to achieve such mood or ambience?
a. put some flowers c. additional incandescent light
b. additional fluorescent light d. table near air-conditioning unit
4. Why floor plan is important in restaurants?
a. To increase efficiency. c. To secure the safety of customers.
b. To create ease of movement. d. All of the above.
5. Which is not a good view to choose?
a. Taal volcano b. Overlooking forest c. Landscaped garden d. Busy street
6. Which layout is appropriate for 5000 guests?
a. conference style b. banquet c. auditorium d. classroom style
7. What music is needed to set a romantic ambiance?
a. jazz music b. rock music c. classical music d. electronic music
8. What décor best described to a businesslike set-up?
a. occasionally offering piano music in the background
b. plain yet classy
c. transport the diners to the good old days
d. offers a candlelight dinner
9. According to whom that there are at least five good reasons why you should have a well-thought
music strategy in place?
a. Aristotle b. John Locke c. Marie Curie d. Giada Pezzini
10. Which picture shows a classroom style set-up?
a. b. c. d.

11. Which picture shows a boardroom style set-up?

a. b. c. d.

12. What should be the first to do if the guest/s arrives?

a. run entrees b. lap guests and serve water c. bid them goodbye d. welcome guests
13. Which letter shows the correct sequence?
1. Correct cover for dessert, serve dessert and drinks.
2. Take dessert, coffee, and drink orders.
3. Clear main plates, side plates, salt and pepper shakers.
4. Give dessert menus, top up water.

a. 1-2-3-4 b. 3-4-2-1 c. 1-4-2-1 d. 2-3-1-4

14. Which letter shows the correct sequence?
1. Clear table of everything not being used. Ask if guests want anything else.
2. Prepare and present guest with the account.
3. Accept payment.
4. Farewell guests.

a. 1-2-3-4 b. 3-4-2-1 c. 1-4-2-1 d. 2-3-1-4

15. How much water should we fill the water goblet?
a. overflowing b. 2/3rd full c. 1/8 full d. ¾ full
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16. Which is the proper way of picking the table napkin?

a. right hand b. left hand c. both hands d. a and b are correct
17. Welcome guests ________________ upon arrival.
a. 30 seconds b. 60 seconds c. 1 hour d. 2 hours
18. After you have served the main course, you can:
a. Ignore the table till the guests have finished eating their meal.
b. Relax and wait for the customers to indicate they have finished their meal.
c. Go back to the table and check that all is okay.
d. Go to the kitchen and assist in washing dishes.
19. What will you do after escorting the guests at their table?
a. Unfold the napkins and place them gently on each of the guest’s lap.
b. Present the menu with a pleasant smile.
c. Take the order cautiously.
d. Make suggestive selling.
20. Which hand will you use in carrying the water pitcher?
a. left hand b. right hand c. both hands d. a and b are correct
21. Whose order are you going to take first?
a. ladies b. men c. kids d. host
22. In Russian service, how many slices of bread you will put on a plate?
a. 2 b. 5 c. 10 d. 3
23. This is used in some establishments where the waiter, rather than the cashier prepares the bill.
a. Duplicate docket system c. Computerized systems
b. Triplicate docket system d. Electronic billing machines
24. In this system, each copy will be of different colour for easier identification.
a. Duplicate docket system c. Electronic billing machines
b. Computerized systems d. Triplicate docket system
25. In this system, food order is taken in duplicate.
a. Computerized systems c. Triplicate docket system
b. Duplicate docket system d. Electronic billing machines
26. This is often used in small, informal restaurant.
a. Electronic billing machines c. Triplicate docket system
b. Duplicate docket system d. Computerized systems
27.This is used in large establishments and chain restaurants
a. Duplicate docket system c. Computerized systems
b. Triplicate docket system d. Electronic billing machines
28. A traditional manual system often used in medium and large-sized hotels and restaurants.
a. Electronic billing machines c. Triplicate docket system
b. Duplicate docket system d. Computerized systems
29. The food ordered is recorded in three copies with the same serial number.
a. Duplicate docket system c. Computerized systems
b. Triplicate docket system d. Electronic billing machines
30. What kind of system is being shown in the picture?
a. Electronic billing machines
b. Duplicate docket system
c. Triplicate docket system
d. Computerized systems

31. What kind of system is being shown in the picture?

a. Electronic billing machines
b. Duplicate docket system
c. Triplicate docket system
d. Computerized systems
32. Which of the following is a traditional manual system that is often used in medium and large sized hotels
and restaurants?
a. Triplicate docket system c. Electric billing machines
b. Duplicate docket system d. None of the above
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33. Which statement is INCORRECT?

a. Drink order is the first point of service; it is especially important that it be smooth and error-free.
b. Offer aperitif drinks or the special drinks of the day
c. Take the order host first, ladies last
d. After taking the order, repeat the order and thank the guest
34. Where does the butter dish and breadbasket with the remaining butter / bread to be placed?
a. At the middle of the table c. At the left side of the guest
b. At the right of the guest c. At the guests’ lap
35. Which statement is INCORRECT?
a. Arrange the drinks properly in the bar tray with drink mise-en-place
b. Served the drinks from the right side of the guest using the right hand, ladies first host last
c. Do not mention the name of the drinks when serving
d. Wish the guest enjoyment of their drinks
36. Where should a waiter position himself in order taking?
a. Center of the table. c. Left side of the host.
b. Right side of the host. d. Corner of the table.
37. Which of the following is performed in the guests’ left side?
a. Setting and clearing the table.
b. Replenishing or changing flatware.
c. Pouring beverage and presenting bottles.
d. Presenting and serving food.
38. Which of the following is performed at the guests’ right side?
a. Holding platters when guests help themselves.
b. Placing bread or bread plate.
c. Pouring beverages and presenting bottles.
d. Serving salad when t is served as a side dish.
39. What does mis-en-place mean?
a. missing place c. put in place
b. out of place d. where to place
40. Which of the following is the list of all the food and drinks being presented to the guests for their choice?
a. menu c. electronic tablet order
b. POS d. order slip
41. When folding a napkin, cross your hand exposing your underarm to the guest.
a. True b. False
42. Drink order is the first point of service; it is especially important that it be smooth and error-free.
a. True b. False
43. The meaning of 3s are Socialize, Systematize and Synthesize.
a. True b. False
44. After the guests left, clear the table, place tableware such as flowers or candles on a chair.
a. True b. False
45. When guests are ready to leave, assist them with their chairs and their jackets if any.
a. True b. False
46. Check that tables are laid correctly.
a. True b. False
47. Always be discreet, tactful, and gracious.
a. True b. False
48. Do not accompany guests in leaving the restaurant.
a. True b. False
49. If the guest is paying with cash, ensure that you receive the correct amount, and return any change
with a selection of bills.
a. True b. False
50. Avoid allowing the surface of the table to be revealed during service
a. True b. False