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					                                  Pass and Appetiser/Starter Garnishes

1. What is the Pass?                                                     (1)

2. What is the correct garnish for the following dishes?

Garlic Bread with cheese:                                                (1)

Ribolita:                                                                (1)

Gamberoni aglio e olio:                                                  (1)

Fritto Misto:                                                            (1)

Anti Pasto Misto:                                                        (1)

Fegato alla crema:                                                       (1)

3. What beans are in the ribbolita?                                      (1)


4. What is on the Anti Pasto Misto?                                      (5)




5. What are our olives marinated in?                                     (5)


6. What is aranchini?                                                    (1)


7. What ingredients make up the salsa verde?                             (5)


8. What is Pepperonata?                                                  (2)
                                Pass and Appetiser/Starter Garnishes

1. What is the Pass?                                                              (1)
Is where the HC puts the food once cooked to be garnished
2. What is the correct garnish for the following dishes?

Garlic Bread with cheese:                                                         (1)

Ribolita:                                                                         (1)

Gamberoni aglio e olio:                                                           (1)

Fritto Misto:                                                                     (1)

Anti Pasto Misto:                                                                 (1)

Fegato alla crema:                                                                (1)

3. What beans are in the ribbolita?                                               (1)
Cannellini

4. What is on the Anti Pasto Misto?                                               (5)
Fennel salami, bolognese arancini with pepperonata, melon and Parma Ham,
Caprese salad, field mushrooms and spinach on toasted bruschetta, olives




5. What are our olives marinated in?                                              (5)
Chilli, garlic, bay leave, rosemary and olive oil

6. What is aranchini?                                                             (1)
Risotto balls deep fried in breadcrumbs

7. What ingredients make up the salsa verde?                                      (5)
Capers, Parsley, Shallots, Garlic, Olive oil, lemon, salt and pepper

8. What is Pepperonata?                                                           (2)
Pepperonata - Stew of onions, sweet peppers, capers, tomato, anchovy and chilli
                                                 Pass - Pasta/Risotto/Salad

1. What does Mise en place mean?                                              (1)

2. What is the correct garnish for the following dishes?

Cesare con pollo:                                                             (1)

Fusilli al salmone:                                                           (1)

Spaghetti Carbonara:                                                          (1)

Fungi Risotto:                                                                (1)

Caprese:                                                                      (1)

3. How many King prawns are served in main course size Linguine?              (1)


4. What 2 herbs are in the fusilli al salmone?                                (2)


5. Name the 4 main ingredients that make up the spinaci e pancetta salad      (4)




6. What cheese is in the mushroom risotto?                                    (1)




7. What are the seasonal vegetables in the trofiette?                         (4)


8. Name 3 main ingredients of a Caesar dressing?                              (3)
                                    Pass - Pasta/Risotto/Salad

1. What does Mise en place mean?                                                    (1)
Everything in place
2. What is the correct garnish for the following dishes?

Cesare con pollo:                                                                   (1)

Fusilli al salmone:                                                                 (1)

Spaghetti Carbonara:                                                                (1)

Fungi Risotto:                                                                      (1)

Caprese:                                                                            (1)

3. How many King prawns are served in main course size Linguine?                    (1)
5

4. What 2 herbs are in the fusilli al salmone?                                      (2)
Dill and Chives

5. Name the 4 main ingredients that make up the spinaci e pancetta salad            (4)
baby spinach, avocado, garlic/parmesan croutons, honey and grain mustard dressing
and pancetta

6. What cheese is in the mushroom risotto?                                          (1)
Mascarpone


7. What are the seasonal vegetables in the trofiette?                               (4)
Sugar snap peas, asparagus, broccoli and baby carrots

8. Name 3 main ingredients of a Caesar dressing?                                    (3)
Cream, parmesan, anchovies, garlic
                                    Pass - Pizza/Sandwiches/Sides/Desserts

1. Why do we do food audits?                                                 (1)


2. How often does the restaurant get a cleaning audit?                       (1)


3. What is the correct garnish for the following dishes?

Pizza Piccante:                                                              (1)

Pizza Pollo Parmigiano:                                                      (1)

Panna cotta:                                                                 (1)

Pizza Fiorentina                                                             (1)

Coppa di gelato:                                                             (1)

4. What 3 cheeses are in the Cheese selection?                               (3)


5. Name the toppings of the florentina pizza                                 (5)




6. What nuts are in the 'coppa de gelato'?                                   (1)


7. What are the mediterranean vegetables that top the rustica pizza?         (3)


8. What vegetables are in the seasonal greens?                               (4)
                          Pass - Pizza/Sandwiches/Sides/Desserts

1. Why do we do food audits?                                                   (1)
To monitor the quality of our food on a regular basis

2. How often does the restaurant get a cleaning audit?                         (1)
Once a month

3. What is the correct garnish for the following dishes?

Pizza Piccante:                                                                (1)

Pizza Pollo Parmigiano:                                                        (1)

Panna cotta:                                                                   (1)

Pizza Fiorentina                                                               (1)

Coppa di gelato:                                                               (1)

4. What 3 cheeses are in the Cheese selection?                                 (3)
Pecorino sardo, Verzin, tustun occelli al barolo

5. Name the toppings of the florentina pizza                                   (5)
Spinach, tomato sauce, mozzarella, fontina cheese, parmesan shavings and egg


6. What nuts are in the 'coppa de gelato'?                                     (1)
Walnuts

7. What are the mediterranean vegetables that top the rustica pizza?           (3)
Aubergines, Courgette and Sweet Peppers

8. What vegetables are in the seasonal greens?                                 (4)
Peas, sugar snap peas, brocolli and french beans
                                               Pass - Mains/Grill

1. What is the correct garnish for the following dishes?

Branzino Gremolata:

Merluzzo piccante:

Anatra arrosto:

Vitello Milanese:

Tagliata di Manzo:

2. Describe what gnocchi is




3. What red wine is used in the sauce served with the Crispy duck (Anatra)?


4. What is the garnish for the calves liver?




5. What ingredients is 'puttanesca' sauce made from?


6. What is the taglialata di manzo marinated in?


7. What are the salmon, scallops and prawns fragranced with on the
speidini?


8. What cheese is melted on top of the Pollo Valdastana?
                                               Pass - Mains/Grill

      1. What is the correct garnish for the following dishes?

(1)   Branzino Gremolata:

(1)   Merluzzo piccante:

(1)   Anatra arrosto:

(1)   Vitello Milanese:

(1)   Tagliata di Manzo:

(2)   2. Describe what gnocchi is
      soft potato dumplings


(1)   3. What red wine is used in the sauce served with the Crispy duck (Anatra)?
      Valpolicella

(3)   4. What is the garnish for the calves liver?
      Onion rings, crispy pancetta and fried sage


(3)   5. What ingredients is 'puttanesca' sauce made from?
      spicy tomato, caper and anchovies

(2)   6. What is the taglialata di manzo marinated in?
      lemon and rosemary

(3)   7. What are the salmon, scallops and prawns fragranced with on the
      speidini?
      Fennel, lemon and oregano

(1)   8. What cheese is melted on top of the Pollo Valdastana?
      Mozzarella
rill



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                            Pass and Appetiser/Starter Garnishes

1. What is the Pass?                                                          (1)

2. What is the correct garnish for the following dishes?

Greek Pitta bread:                                                            (1)

Asian Plate:                                                                  (1)

Chilli Squid:                                                                 (1)

Grilled asparagus:                                                            (1)

Steamed mussels:                                                              (1)

3. What components make up the Mezze?                                         (9)




4. What dipping sauce comes with the duck spring rolls?                       (1)


5. What are our olives marinated in?                                          (5)


6. What is baba ghanoush?                                                     (1)


7. Name 5 ingredients in the chimichurri salsa?                               (5)


8. What 2 different types of rolls are in our selection of homemade breads?   (2)
                             Pass and Appetiser/Starter Garnishes

1. What is the Pass?                                                                            (1)
Is where the HC puts the food once cooked to be garnished
2. What is the correct garnish for the following dishes?

Greek Pitta bread:                                                                              (1)

Asian Plate:                                                                                    (1)

Chilli Squid:                                                                                   (1)

Grilled asparagus:                                                                              (1)

Steamed mussels:                                                                                (1)

3. What components make up the Mezze?                                                           (9)
Olives, pitta bread, baba ghanoush, tzatziki, falafal, butternut squash fritters,
humous, greek feta pastries, grilled halloumi and cherry tomato skewers


4. What dipping sauce comes with the duck spring rolls?                                         (1)
Plum and Pineapple

5. What are our olives marinated in?                                                            (5)
Chilli, garlic, bay leave, rosemary and olive oil

6. What is baba ghanoush?                                                                       (1)
A Greek sweet and spicy aubergine dip

7. Name 5 ingredients in the chimichurri salsa?                                                 (5)
Shallots, lime juice, corriander, red chillies, olive oil, cumin, salt and sweet chilli sauce

8. What 2 different types of rolls are in our selection of homemade breads?                     (2)
Plain and seeded
                                   Pass - Pasta/Risotto/Salad

1. What does Mise en place mean?                                                   (1)

2. What is the correct garnish for the following dishes?

Nicoise salad                                                                      (1)

Thai beef salad                                                                    (1)

Smoked haddock risotto                                                             (1)

King prawn linguine                                                                (1)

Mushroom Risotto                                                                   (1)


3. What 3 ingredients make up the herb leaf salad that accompanies                 (3)
the Baked Parmesan and butternut squash tart?


4. What is the main herb in the Linguinie?                                         (1)


5. What are the 3 different types of mushroom in the mushroom risotto?             (3)


6. What are the main ingredients of the caesar salad?                              (5)


7. What ingredients make up the Nam Jim dressing that coats the Thai beef salad?   (4)


8. Name 5 ingredients in the nicoise salad?                                        (5)
                                   Pass - Pasta/Risotto/Salad

1. What does Mise en place mean?                                                   (1)
Everything in place
2. What is the correct garnish for the following dishes?

Nicoise salad                                                                      (1)

Thai beef salad                                                                    (1)

Smoked haddock risotto                                                             (1)

King prawn linguine                                                                (1)

Mushroom Risotto                                                                   (1)


3. What 3 ingredients make up the herb leaf salad that accompanies                 (3)
the Baked Parmesan and butternut squash tart?
Chervil, chicory and lamb cress

4. What is the main herb in the Linguinie?                                         (1)
Corriander

5. What are the 3 different types of mushroom in the mushroom risotto?             (3)
Grey Oyster, shitake and field mushrooms

6. What are the main ingredients of the caesar salad?                              (5)
Chicken, cos lettuce, caesar dressing, garlic croutons, bacon, anchovies

7. What ingredients make up the Nam Jim dressing that coats the Thai beef salad?   (4)
lime juice, fish sauce, chilli and palm sugar

8. Name 5 ingredients in the nicoise salad?                                        (5)
flaked tuna, potatoes, olives, egg, anchovies, tomato, green beans and herbs
                               Pass - Pizza/Sandwiches/Desserts

1. Why do we do food audits?                                            (1)


2. How often does the restaurant get a cleaning audit?                  (1)


3. What is the correct garnish for the following dishes?

Club sandwich                                                           (1)

Steak sandwich                                                          (1)

Creme Brulee                                                            (1)

Apple Pie                                                               (1)

Baked New York cheesecake                                               (1)

4. How many truffles are on the truffle plate?                          (1)


5. What are the componants that make up the pudding plate?              (4)




6. What ingredients make up the club sandwich?                          (6)




7. What are the mediterranean vegetables that are in the goats cheese   (3)
flat bread?


8. What are the fresh berries that come with the Valrhona fondue?       (2)
                              Pass - Pizza/Sandwiches/Desserts

1. Why do we do food audits?                                                            (1)
To monitor the quality of our food on a regular basis

2. How often does the restaurant get a cleaning audit?                                  (1)
Once a month

3. What is the correct garnish for the following dishes?

Club sandwich                                                                           (1)

Steak sandwich                                                                          (1)

Creme Brulee                                                                            (1)

Apple Pie                                                                               (1)

Baked New York cheesecake                                                               (1)

4. How many truffles are on the truffle plate?                                          (1)
6

5. What are the componants that make up the pudding plate?                              (4)
Sticky toffee pudding, chocolate brownie, creme brulee and lemon posset and raspberries


6. What ingredients make up the club sandwich?                                          (6)
Chicken, bacon, mayonnaise, lettuce, bread and tomatoes


7. What are the mediterranean vegetables that are in the goats cheese                   (3)
flat bread?
Aubergines, courgettes, peppers and onions

8. What are the fresh berries that come with the Valrhona fondue?                       (2)
Strawberries and raspberries
                                        Pass - Mains/Grill

1. What is the correct garnish for the following dishes?

Salmon Fishcakes                                                               (1)

Malayan Chicken                                                                (1)

Crispy Duck                                                                    (1)

8oz Ribeye                                                                     (1)

Thai Green Curry                                                               (1)

2. According to our menu how long does it take to prepare the Chateaubriand?   (1)


3. What are the 4 different sauces available to accompany the steaks?          (4)




4. What type of cheese is in the beefburger?                                   (1)


5. What spices are in the tandoori marinade for the Seabass?                   (5)




6. What 2 vegetables are in the Chicken thai green curry?                      (2)




7. What are the root vegetables that accompany the lamb shank?                 (4)




8. What vegetables are in the Thai green curry?                                (2)
                                        Pass - Mains/Grill

1. What is the correct garnish for the following dishes?

Salmon Fishcakes                                                               (1)

Malayan Chicken                                                                (1)

Crispy Duck                                                                    (1)

8oz Ribeye                                                                     (1)

Thai Green Curry                                                               (1)

2. According to our menu how long does it take to prepare the Chateaubriand?   (1)
25 minutes

3. What are the 4 different sauces available to accompany the steaks?          (4)
Bearnaise, peppercorn, red wine, shallot and parsley butter




4. What type of cheese is in the beefburger?                                   (1)
Monterey Jack cheese

5. What spices are in the tandoori marinade for the Seabass?                   (5)
Cumin ,Corriander, Garam masala, Ginger & Chilli




6. What 2 vegetables are in the Chicken thai green curry?                      (2)
Red Peppers and Sugar Snap Peas


7. What are the root vegetables that accompany the lamb shank?                 (4)
Parsnip, swede, carrot and turnip


8. What vegetables are in the Thai green curry?                                (2)
Sugar snap peas and red peppers
                                              Reception

Practical Res spot check to be completed by Reception Manager:

Take reservation and enter it into the Res V5 system

Check in a guest that has a reservation and is a walk in

Make serveral amendments to a reservation

1. What is guest recognition?                                                     (1)


2. What is a customer message?                                                    (1)


3. Give an example of a customer message                                          (1)


4. What is the abreviation for your restaurant?                                   (1)

5. What is the 6 step never say no to a booking procedure?                        (6)
         1
         2
         3
         4
         5
         6

6. How many rings should the telephone be answered in according the the Mystery   (1)
Diner form?


7. When a guest arrives what 3 things should you do?                              (3)


8. When you seat a guest what 2 things must you do?                               (2)

                                                                                  16 marks
                                              Reception

Practical Res spot check to be completed by Reception Manager:

Take reservation and enter it into the Res V5 system

Check in a guest that has a reservation and is a walk in

Make serveral amendments to a reservation

1. What is guest recognition?                                                     (1)
Recognising guest needs and requirements and acting on them

2. What is a customer message?                                                    (1)
Where we can record customer information on the res V5 system

3. Give an example of a customer message                                          (1)


4. What is the abreviation for your restaurant?                                   (1)

5. What is the 6 step never say no to a booking procedure?                        (6)
         1
         2
         3
         4
         5
         6

6. How many rings should the telephone be answered in according the the Mystery   (1)
Diner form?


7. When a guest arrives what 3 things should you do?                              (3)


8. When you seat a guest what 2 things must you do?                               (2)

                                                                                  16 marks
                         Mystery Diner/One server/Taking orders

1. Why do we send in Mystery Diners every month?                                   (1)


2. How much do the Mystery Diners have to spend?                                   (1)


3. How must drinks be delivered to the table?                                      (1)


4. Name 2 things can you upsell to a guest before taking their food order          (2)




5. If your guest orders wine what must you continually do throughout their meal?   (1)


6. What do we mean by auctioning food?                                             (1)


7. Name 6 of the 9 points we expect you as the waiter to cover as part of          (6)
'One server'




8. Give an example below of how you would write a guests food order on your pad    (2)


                                                                                   (15 marks)
                         Mystery Diner/One server/Taking orders

1. Why do we send in Mystery Diners every month?                                         (1)
To monitor the standards of service we are delivering

2. How much do the Mystery Diners have to spend?                                         (1)
£90

3. How must drinks be delivered to the table?                                            (1)
On a tray

4. Name 2 things can you upsell to a guest before taking their food order                (2)
Specials, appetisers, drinks, wine, water


5. If your guest orders wine what must you continually do throughout their meal?         (1)
Top it up

6. What do we mean by auctioning food?                                                   (1)
Shouting out the names of dishes to guests

7. Name 6 of the 9 points we expect you as the waiter to cover as part of 'One server'   (6)
Drinks order
Specials
Out of stock items
Recommendations
Appetisers
Food order
Check back
Dessert order
Coffee Order

8. Give an example below of how you would write a guests food order on your pad          (2)


                                                                                         (15 marks)
                            Selling/Complaint Handling/Allergies

1. What is Suggestive selling?                                       (1)




2. What is Up selling?                                               (1)




3. What is Pro-active selling?                                       (1)




4. Briefly explain below how you would deal with a complaint         (3)




5. If someone is lactose intolerant what are the allergic to?        (1)




6. Name 2 dishes on the menu they are able to eat:                   (2)




7. Name 2 dishes from the menu someone with a nut allergy can eat:   (2)




8. If some one has coeliac's disease what can't they eat?            (1)


                                                                     (12 marks)
                            Selling/Complaint Handling/Allergies

1. What is Suggestive selling?                                                               (1)
Suggestive selling is planting a seed of choice and/or suggesting and offering options
that the guest might not otherwise be aware of

2. What is Up selling?                                                                       (1)
Up selling is recommending a premium item or selling more quantity as well as quality


3. What is Pro-active selling?                                                               (1)
Pro active selling is selling something to a guest before they actually need it or want it


4. Briefly explain below how you would deal with a complaint                                 (3)




5. If someone is lactose intolerant what are the allergic to?                                (1)
Dairy


6. Name 2 dishes on the menu they are able to eat:                                           (2)




7. Name 2 dishes from the menu someone with a nut allergy can eat:                           (2)




8. If some one has coeliac's disease what can't they eat?                                    (1)
Food with wheat/gluten in

                                                                                             (12 marks)
                         Wines/ Bar legals/ Weights and Measures

1. List the measures that we serve wine by the glass:
a)
b)
c)

2. List the Red Wines that we sell by the glass
a)
b)
c)
d)
e)

3. List the White Wines that we sell by the glass
a)
b)
c)
d)
e)

4. List the Rose Wines that we sell by the glass
a)
b)

5. What is the name of our house champagne?


6. If someone looks under what age should be ask for ID?


7. Give 2 examples of ID that we accept:
a)
b)


8. In accordance with the Weights & Measures act 1985 what sizes do we serve the
following alcohols in:
Wine:                             Beer, larger or Cider           Spirits
a)                                a)                              a)
b)                                b)                              b)
c)
                         Wines/ Bar legals/ Weights and Measures

1. List the measures that we serve wine by the glass:
a)
b)
c)

2. List the Red Wines that we sell by the glass
a)
b)
c)
d)
e)

3. List the White Wines that we sell by the glass
a)
b)
c)
d)
e)

4. List the Rose Wines that we sell by the glass
a)
b)

5. What is the name of our house champagne?


6. If someone looks under what age should be ask for ID?
           21 Years Old

7. Give 2 examples of ID that we accept:
a) A photo card driving license
b) A passport
c) A proof of age scheme card which carries the PASS logo

8. In accordance with the Weights & Measures act 1985 what sizes do we serve the
following alcohols in:
Wine:                             Beer, larger or Cider           Spirits
a) 125ml                          a) 1/2 pint (284ml)             a) 25ml
b) 175ml                          b) 1 Pint (568ml)               b) 50ml
c) 250ml
                            Drink Product Knowledge/IRC Calls

1. What are the following house spirits?
a) Vodka -
b) Gin -
c) Scotch Whisky -
d) White Rum -
c) Brandy (Cognac) -

2. What brand of coffee do we sell?


3. What brands of mineral water do we sell?
a) Still -
b) Sparkling -


4. What Draft beers do we sell?


5. Name as many of the IRC calls as you can remember
50 -
68 -
86 -
100 -
200 -
300 -
400 -
450 -
600 -
700 -
740 -
900 -
                              Drink Product Knowledge/IRC Calls

1. What are the following house spirits?
a) Vodka - Finlandia
b) Gin - Haymans
c) Scotch Whisky - Famous Grouse
d) White Rum - Bacardi
c) Brandy (Cognac) - Courvoisier VS

2. What brand of coffee do we sell?
           Illy

3. What brands of mineral water do we sell?
a) Still - Natia
b) Sparkling - Farrarelle


4. What Draft beers do we sell?
           As per your site

5. Name as many of the IRC calls as you can remember
50 -       Be aware! Something in the air (e.g. Btl) or pass me something!
68 -       Previously out of stock item is back in stock
86 -       Out of stock
100 -      Irritation - dirty glass, napkin or table etc... Do not use in ref to a guest!
200 -      New customer needs attention
300 -      Existing customer needs attention
400 -      I'm in the weeds (too busy) please help me
450 -      Follow me now - Manager Code
600 -      I'm going for a break, please watch me station/section
700 -      Hottie!
740 -      Hottie over 40!
900 -      Pick up - drinks/food etc... (service please!)

				
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