FDRP Exam Questions with correct
Answers
How should a server hold a glass with a stem? ANSWERS By the stem
How should a server hold a non-stemmed glass? ANSWERS By its lower half
Which is the most convenient and safest way to bring empty stemmed wine glasses to
seated guests? ANSWERS By holding them upside down locked between fingers
in one hand
Generally speaking, if a restaurant has two wine glasses and one is larger than the
other, which would be best to serve red wine? ANSWERS The larger one
On which side of a table set up should the b&b plate be set? ANSWERS On the
lefthand side of the set up
What service method is the quickest way to serve customers? ANSWERS
American/Individual Plate Service
Which side of the guest is food served in English service? ANSWERS By the left
How is an espresso made? ANSWERS An espresso is made by pushing hot
water at high pressure through a patty of finely ground coffee beans
The most critical factor in delivering quality tap water service is ANSWERS The
type of water pitcher used
True or False: Mineral water is generally served in the same type of glass as tap water
ANSWERS False
True or False: When pouring mineral water, it is preferable to pick up the glass from the
table to fill it ANSWERS False
It is generally a good idea to keep one hand free when carrying glassware or trays in
the dining room because: ANSWERS 1. You may be able to stabilize the load if it
comes out of balance while being carried
2. The free hand may provide a cushion if the server falls
, 3. The free hand can be used to load/unload items from the tray
4. You are able to keep others away from the glasses when passing
True or False: The Show Plate, also known as a Charger or Base Plate is placed on
tables before guests arrive. It is then either removed after the order is taken, or left on
the table to be used as an under-liner for appetizers, soups or salads. ANSWERS
True
As a general rule, the server should carry as many plates as he or she can from the
kitchen to the dining room to speed up the service and keep the plates at the
appropriate temp ANSWERS False
When storing stacks of folded linen it is best to.... ANSWERS Store them in such a
way that the folded side is exposed for easy selection
When carrying a loaded bar tray through the dining room, a server should... (3)
ANSWERS 1. Always keep one hand free
2. Keep an eye on the forward path to avoid obstacles or wet spots on the floor
3. Be cautious when approaching a guest or co-worker who has their back turned as
their movements may not be predictable
True or False: When a guest momentarily leaves a table, it is recommended that a
server folds the guest napkin and places it back on the table or on the arm of the chair
ANSWERS False
In order to speed up service, a server should place all the silverware a guest needs for
dinner after taking the order ANSWERS False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin should be
offered in what order? ANSWERS Replace with a clean napkin, remove dirty
napkin, wash hands
Should the table setting include a napkin placed inside the water glass, the server
should... ANSWERS Politely ask the guest to remove the napkin from the glass
A server accidentally places the incorrect piece of flatware down for a guest, a steak
knife for a salmon fillet, but notices the error before the food arrives. The server
should... ANSWERS Quickly replace the steak knife with the correct utensil before
the food arrives
What utensils belong in a modern a la carte set up? (6) ANSWERS 1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
5. Entree Knife
6. Optional glass
Answers
How should a server hold a glass with a stem? ANSWERS By the stem
How should a server hold a non-stemmed glass? ANSWERS By its lower half
Which is the most convenient and safest way to bring empty stemmed wine glasses to
seated guests? ANSWERS By holding them upside down locked between fingers
in one hand
Generally speaking, if a restaurant has two wine glasses and one is larger than the
other, which would be best to serve red wine? ANSWERS The larger one
On which side of a table set up should the b&b plate be set? ANSWERS On the
lefthand side of the set up
What service method is the quickest way to serve customers? ANSWERS
American/Individual Plate Service
Which side of the guest is food served in English service? ANSWERS By the left
How is an espresso made? ANSWERS An espresso is made by pushing hot
water at high pressure through a patty of finely ground coffee beans
The most critical factor in delivering quality tap water service is ANSWERS The
type of water pitcher used
True or False: Mineral water is generally served in the same type of glass as tap water
ANSWERS False
True or False: When pouring mineral water, it is preferable to pick up the glass from the
table to fill it ANSWERS False
It is generally a good idea to keep one hand free when carrying glassware or trays in
the dining room because: ANSWERS 1. You may be able to stabilize the load if it
comes out of balance while being carried
2. The free hand may provide a cushion if the server falls
, 3. The free hand can be used to load/unload items from the tray
4. You are able to keep others away from the glasses when passing
True or False: The Show Plate, also known as a Charger or Base Plate is placed on
tables before guests arrive. It is then either removed after the order is taken, or left on
the table to be used as an under-liner for appetizers, soups or salads. ANSWERS
True
As a general rule, the server should carry as many plates as he or she can from the
kitchen to the dining room to speed up the service and keep the plates at the
appropriate temp ANSWERS False
When storing stacks of folded linen it is best to.... ANSWERS Store them in such a
way that the folded side is exposed for easy selection
When carrying a loaded bar tray through the dining room, a server should... (3)
ANSWERS 1. Always keep one hand free
2. Keep an eye on the forward path to avoid obstacles or wet spots on the floor
3. Be cautious when approaching a guest or co-worker who has their back turned as
their movements may not be predictable
True or False: When a guest momentarily leaves a table, it is recommended that a
server folds the guest napkin and places it back on the table or on the arm of the chair
ANSWERS False
In order to speed up service, a server should place all the silverware a guest needs for
dinner after taking the order ANSWERS False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin should be
offered in what order? ANSWERS Replace with a clean napkin, remove dirty
napkin, wash hands
Should the table setting include a napkin placed inside the water glass, the server
should... ANSWERS Politely ask the guest to remove the napkin from the glass
A server accidentally places the incorrect piece of flatware down for a guest, a steak
knife for a salmon fillet, but notices the error before the food arrives. The server
should... ANSWERS Quickly replace the steak knife with the correct utensil before
the food arrives
What utensils belong in a modern a la carte set up? (6) ANSWERS 1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
5. Entree Knife
6. Optional glass
