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Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.

meal on one plate and brought directly to table by server   American service  
dress hygiene and behavior   appearance  
server in training   apprentice  
use for clear soups and broths...rounded head   bouillon spoon  
plate for spilt jams and condiments   bread and butter plate  
assist with cleaning and resetting   busers  
used for soft food items   butter knife  
3 tines   cake fork  
server area of 15-25 people assists waiter   captain  
plates not directly touching food   chargers  
dinnerware   china  
smaller than soup and sauce spoons   coffee spoon  
surveys completed by customers noting satisfaction of service   comment cards  
attracts customer from one place to another   competetive advantage  
creates strong 1st impression   customer interaction  
broader tine that cuts througn cake like a knife   dessert fork  
used for main course vegetables and pasta   dinner fork  
used for all entrees and main courses   dinner knife  
10-12 in long across   dinner plate  
includes mugs and cups   drinking glasses  
family style dining   English service  
smaller than a coffee spoon   espresso spoon  
simplest and least expensive   family style dining  
small bowl filled with water and a citrus slice to cleans hands   finger bowl  
impression made withing seconds of meeting a person   first impression  
used for eating fish   fish fork and knife  
person in charge of operation during particular shift   floor manager  
consist of customers that meet as a group to talk about improvements   focus groups  
assist with bringing food from kitchen to table   food runners  
elegant and expensive   French service  
1-2 years of experience and works with captain   front waiter  
jagged edges   grapefruit spoon  
special lip or spout to prevent spillage   gravy boat  
provides 1st impression   greeter  
tableside cart in French service   gueridon  
responsible for service in particular area   headwaiter  
interaction between guest and host   hospitality  
responsible for management of service   maitre d'hotel  
shallow bowl for relishes and dipping sauces   monkey dish  
made from thick glass or ceramic   mugs  
hired to visit and report on experiences and impressions   mystery shoppers  
do it yourself service   quick service  
warming unit   rechaud  
most formal food service...all food is made in kitchen   Russian Service  
used for delicate food   salad fork  
plate for delicate foods   salad plate  
for sauces   sauce spoon  
work behavior and actions of restaurant and its employees   service  
napkins silverware cups saucers menus   service station  
serve food   serving utensils  
crack lobsters and crabs   shell crackers  
small thin forks   snail forks  
plate with indentations   snail plate  
specialized utensil for holding shell to prevent slippage   snail tongs  
no flat edge and often has a lid   soup bowl  
flat around edge with dip in middle   soup plate  
large with oval head   soup spoon  
sharp serrated blade   steak knife  
recommended additional or different items. key to successful retail   suggestive selling  
long handle   sundae spoon  
open ended questions   surveys  
american french english and russian   traditional service  
large covered bowl for soup   tureen  
large decorative plate   underliner plate  


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Created by: ssteinmetz1 on 2011-05-05

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