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Quiz for W/O 5/25

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1.
1 point
How many napkins should each marking tray have? (write number/do not spellout)
2.
1 point
On Fridays & Saturdays each bar should have how many marking trays? (write number/do not spellout)
3.
1 point
It is important to "mark" your guests with what when greeting them?
4.
1 point
It is the bussers duty to place silverware settings out at the bar as guests order food. (T/F)
5.
1 point
How many forks should be on each marking tray? (write number/do not spell out)
6.
1 point
Bussers should bring glasses to tables and stack them in the center.
7.
1 point
How many napkins should be placed in front of each guest? (write number/do not spellout)
8.
1 point
On Fridays & Saturdays each server station should have how many marking trays? (write number/do not spellout)
9.
1 point
Water pitchers are to be previously set on all tables when doing opening procedures. (T/F)
10.
1 point
Before putting forks and knives on the marking tray they must be _____________. (1 word/all lowercase)
11.
1 point
Each knife should be on top of the napkins on what side?
12.
1 point
It is the servers and bartenders responsibility to make marking trays for each shift as sidework. (T/F)
13.
1 point
What should be on each marking tray?
14.
1 point
The settings should be placed on what side of the guests?
15.
1 point
Water is to be served with no ______ from this point on unless a guest asks. (1 word/all lowercase)
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