11. "Reasonable efforts" are________________

a. Customer Service standards put forth by your establishment

b. Sanitation requirements put forth by the Board of Health

c. Steps the law expects you to take when dealing with intoxicated or underage guests

d. Requirements under which your community expects you to operate

12. Under which type of laws are servers usually held legally responsible for alcohol-related accidents?

a. Driving while Intoxicated

b. Common Negligence laws

c. Alcohol, Tobacco & Firearms

d. Dram Shop Liability laws

13. When can a server be held liable for over-serving alcohol to a guest?

a. When serving the guest more than one drink at a time

b. When doubling the alcohol in the guest's drink without increasing the price

c. When the guest does not have a designated driver

d. A server is always liable

14. Vintage refers to:

a. the year the grapes were harvested

b. the region from which the grapes were harvested

c. the year the wine will be best to drink

d. the type of grape used to produce the wine

15. The fee charged when a guest brings his or her own bottle of wine is called:

a. a bottle fee

b. an opening fee

c. a corkage fee

d. a glassware fee

16. Which of the following wines might be well suited to pair with a New York strip steak?

a. Chardonnay

b. Sauvignon Blanc

c. Cabernet Sauvignon

d. Riesling

17. At what temperature should sparkling wines be chilled and served?

a. 41 to 47F

b. 44 to 54F

c. 50 to 55F

d. 55 to 65F

18. What is your primary responsibility as a server of alcohol?

a. Increase profits for the establishment

b. Maximize the amount of alcohol consumed

c. Minimize the amount of alcohol consumed

d. Ensure responsible consumption at your establishment

19. To which guest should the wine bottle be presented?

a. the guest who ordered the wine

b. the guest to the left of the host

c. the host

d. the guest who is paying for the dinner

e.

20. How many 3 fl oz servings are in a standard 750 mL wine bottle?

a. 4

b. 6

c. 8

d. 10