GUEST SERVICE AND RESTAURANT CHECKLIST
Guest Service and Restaurant Checklist Quiz
Test your knowledge on essential guest service and restaurant hygiene practices! This quiz will help you understand important protocols that ensure a safe and comfortable dining experience for everyone.
Answer questions covering topics like:
- Proper glove usage
- Menu hygiene protocols
- Senior citizen dining policies
- Cleaning and disinfecting standards
Team members to change their gloves when they___________
Join the shift
Leave for break
After serving every guest
Napkin assistance to be ___________
Provided
Avoided
Display of QR code on table for scanning to operate menu on their phone, place the order from the phone and see their bill total also on the phone (as form of cart shopping value) to encourage online interaction.
True
False
In case of physical menu presentation, two designated stations to be made to keep Fresh menus and Used menus together.
True
False
Look for alternative low cost disposable menu which can be discarded after one time use.
True
False
__________of the menu cover to have list of all initiatives carried out by the restaurant post Covid-19
A time window of 6.30 pm to 7:30 pm to be reserved in all restaurants for senior citizens above 60 years of age for __________
Easy operations
Added protection
Spaced out restaurant
Clean and disinfect the hostess desk with___________
Nano cleaner
R1 super
Sumac silver
Revising restaurant policies to politely encourage guests with common flu symptoms to avoid dining in the restaurant. Take away options can be available.
True
False
Physical Newspaper or brochure will be available on request?
True
False
What is the corret ratio of making Virex solution for cleaning Tablets & EDC machines before and after every use,
No clearance to be left at any side station, to be directly sent to bussing area.
True
False
Lined can be reused on a guest table
True
False
Soiled linen to be handled by the team member using
A trolley
Disposable gloves.
An elevator.
Bread basket and papad basket should be made at the pass area with the assistance of a __________
Tong
Supervisor
Trainee
Bread underliners to be of________that can be discarded after each use.
White cloth
Paper
Butter paper
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