FDRP Exam Questions Q&A
How should a server hold a glass with a stem? - =By the stem
How should a server hold a non-stemmed glass? - =By its lower half
Which is the most convenient and safest way to bring empty stemmed wine glasses to seated
guests? - =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? - =The larger one
On which side of a table set up should the b&b plate be set? - =On the lefthand side of the set up
It is generally a good idea to keep one hand free when carrying glassware or trays in the dining
room because: - =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. - =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 - =False
When storing stacks of folded linen it is best to.... - =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) - =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 - =False
In order to speed up service, a server should place all the silverware a guest needs for dinner
after taking the order - =False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin should be offered
in what order? - =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... -
=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... - =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) - =1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
5. Entree Knife
6. Optional glass
(we do this in class but don't use a show plate or glass)
How should a server hold a glass with a stem? - =By the stem
How should a server hold a non-stemmed glass? - =By its lower half
Which is the most convenient and safest way to bring empty stemmed wine glasses to seated
guests? - =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? - =The larger one
On which side of a table set up should the b&b plate be set? - =On the lefthand side of the set up
It is generally a good idea to keep one hand free when carrying glassware or trays in the dining
room because: - =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. - =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 - =False
When storing stacks of folded linen it is best to.... - =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) - =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 - =False
In order to speed up service, a server should place all the silverware a guest needs for dinner
after taking the order - =False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin should be offered
in what order? - =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... -
=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... - =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) - =1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
5. Entree Knife
6. Optional glass
(we do this in class but don't use a show plate or glass)
