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