1. Fill in the blanks: (Fill in the correct answers in the blanks)

1. Do three things in service operation,,,.

2. Characteristics of Sichuan cuisine: giving priority to food and being famous for its good use.

3. The order of pouring wine is:,, and in the direction.

4. The waiter should know, know, know, know, know after receiving the banquet notice. Know, know, know.

5. If there are no more than cigarette butts in the ashtray, they must be replaced.

6. When the table is set for the banquet to adjust the cup distance, only the red wine glasses can be adjusted.

7. From the beginning, put one ashtray in every other seat.

8. Our service tenet is: take it as our duty; Pursuit, pursuit; Service.

9. according to the purpose of the banquet:,,,.

11. The qualities that catering service personnel should possess are:,,,.

11. Service personnel pay attention to their own appearance in their work, which is a performance for guests and a person's external performance.

12. Sichuan cuisine has a good reputation.

13. Liquor is divided into,,, and.

14. The three major drinks in the world are,,.

15. China tea can be divided into five types, such as,,, and so on.

16. The three major drinks in the world are,,.

17. Menus can be basically divided into two categories: one is Yes and the other is Yes.

18. The steps of tray end support are basically divided into, and.

19. The functions of napkin flowers are:,,.

21. Place dishes, hand-held trays, and hand-placed, in order from the beginning. The edge of the dish is cm from the edge of the table.

21. Moutai is a fragrant wine.

22. The Hui people avoid eating guests from coastal cities.

23. The eight major cuisines are,,,,,,,

,.

second, Multiple choice questions: (Fill in the correct answers in brackets)

1. The price of snowflake p>A．8 paste is: ()

A. 8 yuan B. 11 C. 12 D. 15

2. The main ingredients of pot chicken are: ()

A. Wuji Nanchuan square bamboo shoots and green peppers B. Local chicken Huangshan square bamboo shoots and green peppers < Pepper

3. For the guests who are eager to leave, we should provide them with ()

A. Higher-priced dishes B. Dishes with short preparation time C. Dishes with short preparation time and few dishes D. Dishes with high cost

4. The basic requirements for setting dishes in Chinese food are: paying attention to styling, (), respecting the host and guest, and being convenient to eat.

A. Pay attention to manners B. Pay attention to hygiene C. Pay attention to safety D. Pay attention to position

5. When the waiter holds the plate, his thumb can only touch the () part of the plate.

a. inner wall B. outer wall C. edge D. inner wall and edge

6. it is best to wait for the guest () to clean the countertop to show respect for the guest.

a. After eating B. Have left the restaurant C. Leave the seat D. After paying the bill

7. When serving pot dishes, you should bring them to the stage ().

a. light the alcohol stove on the workbench, serve it on the dining table, and then serve the pot

b. put the alcohol stove on the dining table, light it, and then serve it on the pot

c. light the alcohol stove on the workbench and serve it on the dining table with the pot

8. Glassware is one of the utensils commonly used in restaurants, such as various ().

a. wine cup, tea cup and fruit bowl B. wine cup, ice cream cup and fruit bowl

C. tea cup, fruit bowl and ice cream cup D. wine cup, tea cup and ice cream cup

9. The correct order of Chinese food is ()

A. guest, host, and then send them clockwise

B. guest, deputy guest and host. Then send

D. the guest of honor, the deputy guest of honor, Then send

11 clockwise in turn. The waiter should try his best to promote ()

A. Dishes with high price and cost B. Dishes with high price and low cost

C. Dishes with low price and high cost

11. The promotion of the restaurant means ()

A. Make the guests come to the restaurant again B. Attract the guests to all the work done by the restaurant. Fei

12. A good image of a waiter means ()

A. Wide uniform, thick makeup and shawl hair

B. Proper makeup, free hairstyle and fitted uniform

C. Clean and fitted uniform, proper makeup and standard hairstyle

13. The excellent service of a waiter is ()

.

a. green tea oolong tea B. pearl tea Tieguanyin C. Longjing tea oolong tea

D. green tea Tieguanyin

15. In order to reflect the standardized hygienic operation of the waiter, ()

A. tray B. unarmed C. fork

16. In order to safeguard the interests and reputation of the enterprise, the waiter ().

a. You should accept valuable suggestions from guests with an open mind. B. You don't have to listen to guests' criticisms.

C. You don't have to listen to what is right and what is wrong. D. You don't have to listen to guests' suggestions other than service work.

17. In order to be familiar with your own business, waiters should be good at learning and understanding ()

A. The work and social experience of master B. The privacy of guests C. It has nothing to do with your own job.

a. Take care of the face of the guests. B. It is for the convenience of the guests. C. It is to leave room for yourself.

D. It is to maintain the image of the company.

19. The job of the restaurant waiter is to () provide various services for the guests.

a. direct B. indirect C. pour wine D. deliver food

21. in the zero meal service, when the tea table is opened, the waiter should () consciously promote the appropriate varieties.

a. Introduce the variety of dishes voluntarily. B. Pass the menu to the guests.

C. Wait for the guests to order. D. p>A． the bill quickly.

21. The job of the usher is to introduce the restaurant to the guests. B. Guide the way. D. Arrange the seats.

22. When the guests leave, the waiter should immediately clean the table and (.

a. Unplug the plug B. Turn off the electrical switch C. Turn off the main switch

24. The waiter pours wine from the guest's ().

a. left B. right C. left or right

25. when serving after ordering, guests should ().

a. First cold, then hot, then soup. B. First cold, then hot, with snacks in the middle, and finally soup.

C. First soup, then cold dishes, then hot dishes, and finally snacks.

III. True or false: (indicate the correct answer with V or X and put it in brackets)

1. When talking with guests, you should be sincere. ()

2 When talking with guests, you should follow the principle of seeking truth from facts, and you can't just answer things you don't know or know. ()

3. The waitress should stand upright, chest out and abdomen in, hands crossed in front of her abdomen. ()

4. The demand for respect means that the guests want the service staff to respect, care for and value them. ()

5. In order to maintain the dignity of the restaurant, you can use the same method to respond to the guests when they are rude. ()

6. As the soup cup is hot, the waiter can touch the inner wall of the soup cup when serving it to the guests. ()

7. When you find the things left by the guests, you should take care of them yourself and hand them over when the guests come back to look for them. ()

8. The principles of serving at Chinese banquets are: cold before hot, food before order, salty before sweet, fried before burning,

light before fat, high quality before average. ()

9. Zero meal service has the characteristics of uniform meal opening time, diverse dishes and different demand standards. ()

11. The responsibility of the dish delivery staff is to strengthen the connection between the restaurant and the front and back of the kitchen and the delivery of dishes. ()

11. Courtesy service is what catering service personnel should do when providing services to guests. ()

12. The waiter's job is to pour and serve tea to the guests. ()

13. When guests leave their seats, remind them to take their belongings with them. ()

14. Tea is divided into scented tea, green tea, black tea, oolong tea, pressed tea and white tea. ()

15. When talking with guests, you should keep your original posture and continue your work. ()

16. The demand for respect means that the guests want the service staff to respect, care for and value them. ()

17. The waiter doesn't need to divide the soup for the guests. ()

18. In order to maintain the dignity of the restaurant, you can ignore the guest's request when the guest makes rude remarks. ()

19. In order to maintain the dignity of the restaurant, you should keep calm when the guests make rude remarks. ()

21. When a guest complains that the dishes are light, you can say to the guest, "Eating light is better for the kidneys." ()

21. When the guests complain about the quality of the dishes, you immediately say, "Sorry, it's all our fault, I'll change it for you right away.". ()

22 The characteristic of Sichuan cuisine is spicy. ()

IV. Comprehensive analysis questions

1. What should you do when a guest complains about the quality of the food?

2. what should you do when the foreman arranges your work beyond your scope?

3. What is the implication of our logo?

4. Please open a menu of 311 yuan (excluding drinks) for five guests.

5. Please open a menu of 611 yuan (excluding drinks) for 8 guests in coastal cities.

6. what should you do when a guest speaks ill of you?

7. what should you do when your bad mood affects your work?

8. what should I do when a guest intentionally pesters you to chat?

9. what should I do if I meet a guest who is drunk in a restaurant?

11. what should I do if the guest suspects that he is unwilling to pay the bill?

11. what should I do when I find that the guest has damaged the restaurant items?

12. The restaurant is about to close, but what if guests want to eat in it?

13. What should I do if I don't want to order because of something urgent, too much ordering, too long waiting and other reasons?

14. what should a guest do when he asks for a dish that is not on the menu?

15. When serving, the table is full of dishes. What should I do if there is not enough room?

16. What should I do when a guest complains about your service?

17. Please write down the specific address and ordering phone number of your branch.

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