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Restaurant Staffing

Subjects : hospitality, restaurants, business-skills

Instructions:

Answer 9 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. The amount of money you pay to each staff member. (Never take short-cuts).
Maitre d'
Server
Wages
Line Cook

2. Person who clears and cleans the tables at a restaurant. (Sets standard for cleanliness)
Line Cook
Host
Busser
Support Staff

3. Gratuity or a 'thank you' in the form of money given to the staff at a restaurant. (Sometimes shared by staff).
Busser
Tips
Support Staff
Maitre d'

4. This person make sure that the guests are satisfied with their food and dining experience by visiting each table at least once. Typically treat people as they arrive and may also conduct seating.
Maitre d'
Tips
Host
Line Cook

5. Person who is relied on to 'put it out there' and be sure what customers order from the menu arrives as it's supposed to and tastes as it's promised to.
Host
Line Cook
Support Staff
Maitre d'

6. Person who washes every pot - pan - plate and piece of silverware in your restaurant. (Determines level of cleanliness in kitchen).
Server
Line Cook
Dishwasher
Tips

7. This person is in charge of the servers. They will have only a short amount of time with your guests but should leave a lasting impression.

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8. Every person you hire - every member of your team.
Maitre d'
Host
Support Staff
Line Cook

9. A dining room attendant who takes orders and serves food. (Real backbone of your team).
Server
Dishwasher
Line Cook
Host

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