1 A) Tableware. B) Place setting. C) Flatware. D) Dinnerware. 2 A) Etiquette. B) Netiquette. C) Old Fashioned. D) Values. 3 A) Relative service, plate service, buffet service. B) Home service, plate service, line service. C) Family service, counter service, plate service. D) Family service, plate service, buffet service. 4 A) Cut one bite of your food at a time. B) Cut all of your food at once so you have time for polite conversation. C) Use a knife and fork for all foods. D) Keep your napkin by your plate in case of accidents. 5 A) Clean as you go. Washing dishes between each course helps guests feel clutter free. B) Clear the dishes after each course, but wait until they go home to wash them. C) Wait until they have gone home before you clear the plates away from the table. D) Clear and wash the dishes as soon as the meal is over. It is rude to keep a mess in front of company. 6 a la carte mean?A) A three course meal. B) It is another word for dessert. C) Items on the appetizer menu. D) Items sold individually. 7 A) With the cashier. B) Hand it to your server directly. C) Leave it on the table. D) Give it to the busser. 8 A) Yes. As long as the two types of foods are secured safely in airtight plastic bags. B) Yes. Keeping the fruit in the cooler is a good way to help keep it crisp. C) No. the two types of foods need to be stored at different temperatures. D) No. you might cross contaminate the food if you leave it in a cooler with fruit. 9 A) 1 week before. B) 2 weeks before. C) The day before. D) A month before. 10 A) Respond very promptly B) Respond soon, very promptly C) Respond if you please. D) Respond if you party
.
