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GUEST SERVICE AND RESTAURANT CHECKLIST

An engaging illustration depicting restaurant staff observing hygiene protocols and engaging with customers in a safe dining environment, bright colors, welcoming atmosphere

Guest Service and Restaurant Checklist Quiz

Test your knowledge on essential guest service and restaurant hygiene practices! This quiz will help you understand important protocols that ensure a safe and comfortable dining experience for everyone.

Answer questions covering topics like:

Proper glove usage
Menu hygiene protocols
Senior citizen dining policies
Cleaning and disinfecting standards

18 Questions4 MinutesCreated by ServingStar2023

Team members to change their gloves when they___________

Join the shift

Leave for break

After serving every guest

Napkin assistance to be ___________

Provided

Avoided

Display of QR code on table for scanning to operate menu on their phone, place the order from the phone and see their bill total also on the phone (as form of cart shopping value) to encourage online interaction.

True

False

In case of physical menu presentation, two designated stations to be made to keep Fresh menus and Used menus together.

True

False

All guest used fabrics menus to be disinfected using?

Look for alternative low cost disposable menu which can be discarded after one time use.

True

False

__________of the menu cover to have list of all initiatives carried out by the restaurant post Covid-19

A time window of 6.30 pm to 7:30 pm to be reserved in all restaurants for senior citizens above 60 years of age for __________

Easy operations

Added protection

Spaced out restaurant

Clean and disinfect the hostess desk with___________

Nano cleaner

R1 super

Sumac silver

Revising restaurant policies to politely encourage guests with common flu symptoms to avoid dining in the restaurant. Take away options can be available.

True

False

Physical Newspaper or brochure will be available on request?

True

False

What is the corret ratio of making Virex solution for cleaning Tablets & EDC machines before and after every use,

No clearance to be left at any side station, to be directly sent to bussing area.

True

False

Lined can be reused on a guest table

True

False

Soiled linen to be handled by the team member using

A trolley

Disposable gloves.

An elevator.

Bread basket and papad basket should be made at the pass area with the assistance of a __________

Tong

Supervisor

Trainee

Bread underliners to be of________that can be discarded after each use.

White cloth

Paper

Butter paper

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