Textbook: Remarkable Services

Chapter 9

True/False Questions:

1. Any special requests the client may have, such as a podium or special linens, can be rented and then charged directly back to the client.

2. A server may earn additional tips from the host or the guests for special service during a banquet.

3. If you are booking a group of up to 25 percent of your seating capacity, it will be necessary to close the restaurant to other reservations.

4. The banquet event order (BEO) is a shared tool between the client and the restaurant.

5. Buffet service requires two servers for every thirty guests.

6. All tables, with the exception of the head table, should be numbered.

7. If salad is served after the main course, place the salad fork and knife first, rather than the main course silverware.

8. There are two basic types of bar service for banquets: open bar and cash bar.

9. Platter service is also known as American service or family-style service.

10. If the host has preselected the wines, there is no need to present the bottle to anyone before opening.