50.For maximum usage and efficiency, the dining room floor diagrams including stations, table numbers and customer position points must be:

a. printed up clearly, posted in an area for quick reference, and handed out to all dining room staff with extra copies available for all front of house employees

b. kept only as a final reference for any disputes

c. posted in the restaurant office area to be used for quick access

d. used to position bussers only

51. It is important for each dining room layout to establish the customer position point #1 for each table:

a. customers back at position point #1 is in line with the location of the kitchen doors

b. customers back at position point #1 is at the 12 O Clock position in dining room

c. customers back at position point #1 is in line with the bathrooms.

d. answers a and b only

52. After position point #1 is established in the dining room layout, move ________ around the table, identifying each seat as position #2, #3 and so on till all position points (seats) have been designated

a. counterclockwise

b. clockwise

c. randomly based on how many are sitting at table

d. both answers a and c

53. In setting up dining room stations and position points, the 12 oclock side of the dining room is identified as:

a. Closest to the kitchen doors

b. Closest to the front entrance

c. Closest to the rest rooms

d. All the above

54. If you have 20 guests for a luncheon event, how many forks are you pulling for cleaning & polishing to properly set a standard place setting for each guest:

a. 75 Forks Total

b. 20 Salad Forks, 40 Dinner Forks, 10 Back-ups

c. 60 Dinner Forks, 60 salad forks

d. None of the above