SAHP INSTITUTE - Restaurant server / cocktail basic assessment & evaluation
Restaurant Server & Cocktail Basics Assessment
Welcome to the SAHP Institute's Restaurant Server and Cocktail Basics Assessment quiz! This comprehensive quiz is designed for aspiring restaurant staff and those looking to refine their knowledge in service excellence and cocktail basics.
Take this assessment to evaluate your understanding of vital service standards and beverage knowledge in the restaurant industry.
- 55 questions covering key service concepts
- Understand food and beverage pairings
- Assess your readiness for a restaurant role
Which of the following options is not a step in the Basic Steps of Service?
Dessert Menu suggest
Entrée Service
Presentation checking
All of the above
Whenever serving a course, you should position the plate with:
Fats be the closest part to the guest
The vegetable be at four o’clock
The protein in front of the guest
None of the above
When should the entree order have to be taken?
During the beverage order
Within 5 min of taking the appetizer order
2-4min after the wine service
Anytime after the appetizer order is taken
When should you refill the guests water?
When the glass is half empty
When the glass is empty
When the customer asks
All of the above are fine
Which food pairs well with red wines
Fish
Chicken
Dessert
Lamb
Which food pairs well with white wines
Beef
Fish
Dessert
Fruit
Red wine should always be served cool
True
Fales
What is a common area for servers and mixologists to be while they wait on customers.
Host stand
Kitchen door
Server station
By the bar
What does “Well liquors” refer to?
The best brands in the building
The most common brands in the building
The liquors used when the guest does not specify a brand.
All of the above apply
How should you always present the check to the customer "no acceptions"
In the check presenter
Directly in front of the guest
With the total amount circled
All of the above apply
What does the expo do in a restaurant
Watches over the floor in a restaurant
Watches over the bar in a restaurant
Monitor food coming out of the back of the house and make sure it goes out correctly
All of the above are a part of his job description
Which option is not a basic of the service excellence
Advise the guest
Look
Thank the guest
Listen to the guest
What does it mean when a guest asks continuously for service
They are anxious for their dishes to be clean
They are confused with the procedure
Their evening is not being as enjoyable as it needs to be
All of the above
What is remy martin considered
Rum
Vodka
Whiskey
Cognac
Which side do you serve food and beverages from and which side do you retrieve empty plates from?
Left - Right
Right - Right
Left - Left
Right - Left
What is hennessy considered
Whisky
Scotch
Bourbon
Cognac
________________ is usually made from potatoes
Tequila
Vodka
Gin
Bourbon
_____________ is usually made from Juniper Berries
Gin
Vodka
Tequila
Cognac
Gluten is found in grains such as wheat, barley, rye, triticale and flax seeds.
True
False
Regulatory authorities forbid food handlers from drinking water while in prep and dishwashing areas.
True
False
It is forbidden in ALL cases for handlers to touch food with their hands
True
False
Potentially hazardous foods shall be held at or below 41°F/45°F, or at or above 135°F.
True
False
If it is necessary to remove potentially hazardous food from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed one cumulative hours without a return to the specified holding temperatures.
True
False
Meats are always to be stored on the top shelves in the refrigerator or cooler
True
False
Coolers should always be at a temperature of ______ or below
55 degrees Fahrenheit
65 degrees Fahrenheit
32 degrees Fahrenheit
41 degrees Fahrenheit
Freezers should always be at a temperature of ________ or below
41 degrees fahrenheit
32 degrees fahrenheit
55 degrees fahrenheit
65 degrees fahrenheit
All sinks should have_____________ no exceptions
Soap
Paper Towels
Hand sanitizer
All of the above apply
All sinks should be working and be able to produce __________ water
Clean
Clear
Warm
Cool
Compartment sinks should always be organized and labeled in this order
Soap, Water, Sanitize
Water, Soap, Sanitize
Sanitize, Soap, Water
Sanitize, Soap, Water
All food safety permits and inspection should be posted in
Main office
Kitchen
Front Door
Behind the bar
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