SAHP INSTITUTE - Restaurant server / cocktail basic assessment & evaluation

A vibrant restaurant scene showcasing a server serving a beautifully plated dish to guests, with a cocktail bar in the background.

Restaurant Server & Cocktail Basics Assessment

Welcome to the SAHP Institute's Restaurant Server and Cocktail Basics Assessment quiz! This comprehensive quiz is designed for aspiring restaurant staff and those looking to refine their knowledge in service excellence and cocktail basics.

Take this assessment to evaluate your understanding of vital service standards and beverage knowledge in the restaurant industry.

55 questions covering key service concepts
Understand food and beverage pairings
Assess your readiness for a restaurant role

55 Questions14 MinutesCreated by ServingSunflower204

Positions you desire to work

Which of the following options is not a step in the Basic Steps of Service?

Dessert Menu suggest

Entrée Service

Presentation checking

All of the above

Whenever serving a course, you should position the plate with:

Fats be the closest part to the guest

The vegetable be at four o’clock

The protein in front of the guest

None of the above

When should the entree order have to be taken?

During the beverage order

Within 5 min of taking the appetizer order

2-4min after the wine service

Anytime after the appetizer order is taken

When should you refill the guests water?

When the glass is half empty

When the glass is empty

When the customer asks

All of the above are fine

Which food pairs well with red wines

Fish

Chicken

Dessert

Lamb

Which food pairs well with white wines

Beef

Fish

Dessert

Fruit

Red wine should always be served cool

True

Fales

What is a common area for servers and mixologists to be while they wait on customers.

Host stand

Kitchen door

Server station

By the bar

What does “Well liquors” refer to?

The best brands in the building

The most common brands in the building

The liquors used when the guest does not specify a brand.

All of the above apply

How should you always present the check to the customer "no acceptions"

In the check presenter

Directly in front of the guest

With the total amount circled

All of the above apply

What does the expo do in a restaurant

Watches over the floor in a restaurant

Watches over the bar in a restaurant

Monitor food coming out of the back of the house and make sure it goes out correctly

All of the above are a part of his job description

Which option is not a basic of the service excellence

Advise the guest

Look

Thank the guest

Listen to the guest

What does it mean when a guest asks continuously for service

They are anxious for their dishes to be clean

They are confused with the procedure

Their evening is not being as enjoyable as it needs to be

All of the above

What is remy martin considered

Rum

Vodka

Whiskey

Cognac

Which side do you serve food and beverages from and which side do you retrieve empty plates from?

Left - Right

Right - Right

Left - Left

Right - Left

What is hennessy considered

Whisky

Scotch

Bourbon

Cognac

________________ is usually made from potatoes

Tequila

Vodka

Gin

Bourbon

_____________ is usually made from Juniper Berries

Gin

Vodka

Tequila

Cognac

Gluten is found in grains such as wheat, barley, rye, triticale and flax seeds.

True

False

Regulatory authorities forbid food handlers from drinking water while in prep and dishwashing areas.

True

False

It is forbidden in ALL cases for handlers to touch food with their hands

True

False

Potentially hazardous foods shall be held at or below 41°F/45°F, or at or above 135°F.

True

False

If it is necessary to remove potentially hazardous food from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed one cumulative hours without a return to the specified holding temperatures.

True

False

Meats are always to be stored on the top shelves in the refrigerator or cooler

True

False

Coolers should always be at a temperature of ______ or below

55 degrees Fahrenheit

65 degrees Fahrenheit

32 degrees Fahrenheit

41 degrees Fahrenheit

Freezers should always be at a temperature of ________ or below

41 degrees fahrenheit

32 degrees fahrenheit

55 degrees fahrenheit

65 degrees fahrenheit

All sinks should have_____________ no exceptions

Soap

Paper Towels

Hand sanitizer

All of the above apply

All sinks should be working and be able to produce __________ water

Clean

Clear

Warm

Cool

Compartment sinks should always be organized and labeled in this order

Soap, Water, Sanitize

Water, Soap, Sanitize

Sanitize, Soap, Water

All food safety permits and inspection should be posted in

Main office

Kitchen

Front Door

Behind the bar

Name 5 types of red and white wines

What are the 5 steps of service

What is in a margaritta

SAHP INSTITUTE - Restaurant server / cocktail basic assessment & evaluation

Restaurant Server & Cocktail Basics Assessment

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