TEST OF PRACTICAL KNOWLEDGE QUESTION (a) List eight food and beverage service personnel. (b) List eight items required for table setting.

Answer Details

(a) Eight food and beverage service personnel

• Restaurant manager.
• Head waiter (maître d'hôtel).
• Station head waiter (chef de rang).
• Waiter or waitress (commis de rang).
• Wine waiter (sommelier).
• Trainee or apprentice waiter (commis débarrasseur).
• Barman (bartender).
• Cashier.

A reception head waiter and a carver are also acceptable.

(b) Eight items required for table setting

• Table cloth (and underlay).
• Table (large) knife.
• Table (large) fork.
• Side (fish or dessert) knife and fork.
• Soup spoon.
• Side (bread) plate.
• Water glass (and wine glass).
• Table napkin (serviette).

A cruet set and a table (flower) centrepiece are also acceptable.