FDRP Exam Questions with Answers (100%
Correct Answers)
How should a server hold a glass with a stem? Answer: By the stem
How should a server hold a non-stemmed glass? Answer: By its lower half
Which is the most convenient and safest way to bring empty stemmed wine
glasses to seated guests? Answer: 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? Answer: The larger one
On which side of a table set up should the b&b plate be set? Answer: 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: Answer: 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.
Answer: 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 Answer: False
, 2
When storing stacks of folded linen it is best to.... Answer: 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)
Answer: 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 Answer: False
In order to speed up service, a server should place all the silverware a guest
needs for dinner after taking the order Answer: False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin
should be offered in what order? Answer: 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... Answer: 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... Answer: 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) Answer: 1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
Correct Answers)
How should a server hold a glass with a stem? Answer: By the stem
How should a server hold a non-stemmed glass? Answer: By its lower half
Which is the most convenient and safest way to bring empty stemmed wine
glasses to seated guests? Answer: 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? Answer: The larger one
On which side of a table set up should the b&b plate be set? Answer: 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: Answer: 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.
Answer: 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 Answer: False
, 2
When storing stacks of folded linen it is best to.... Answer: 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)
Answer: 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 Answer: False
In order to speed up service, a server should place all the silverware a guest
needs for dinner after taking the order Answer: False
Should a guests napkin fall to the floor or need to be replaced, a fresh napkin
should be offered in what order? Answer: 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... Answer: 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... Answer: 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) Answer: 1. Show plate
2. Napkin
3. B&B plate/knife
4. Entree Fork
