50 Questions
What is the main focus of MODULE 4 Advanced Beverage training?
Standardized recipes for classic cocktails
Based on the text, who is the Senior Director of Dining Services?
Boris Ardisoni
What is NOT covered in the MODULE 1 Back to Basics training?
Standardized recipes for classic cocktails
Who is the Vice President of Operations at CCL Hospitality Group?
Tony Livoti
What is emphasized in Moorings Park's mission statement?
Self-worth through meaningful relationships
What should you do if access to a place setting is blocked while wiping the table?
Kindly request permission to wipe that area.
Where should you position the spirits menu when presenting the dessert and dessert wine menus?
Above the host's dessert menu.
When should you clear dessert plates according to the sequence of service described?
After all guests have concluded their dessert course.
How should you collect crumbs efficiently from the table?
Sweep them outward and deposit into a clean plate.
If a guest prefers not to be disturbed when wiping part of the table, what should you do?
Move on without wiping that area.
What is a key aspect of delivering exceptional service to residents?
Displaying professionalism and efficiency in all tasks
When should the check be presented at dinner?
Only upon the guest's request
What is a potential consequence of prematurely closing the check on the POS system?
Incurring system issues
Which type of responses can enhance the quality of service provided to residents?
Expressing enthusiasm with phrases like 'my pleasure'
What should staff do if they encounter any system issues while settling a check?
Reach out to management for help if needed
What flavors are typically found in traditional Tempranillo wines?
Plum, tobacco, and vanilla
What does 'dry-farmed' refer to in vineyard terms?
Vines that are not irrigated and rely on natural rainfall
What does the term 'terroir' encompass?
Factors like soil, climate, terrain, and vineyard practices
What is the purpose of canopy management in vineyards?
To optimize grape ripening and health
What is a vine clone selected for?
Disease resistance or specific desirable characteristics
What should you say instead of 'Hey, how are you doing?' to enhance the guest experience?
Good evening Mr./Mrs.[Last Name], we’re delighted to see you again.
Which response demonstrates attentiveness and commitment to service excellence?
I apologize, but we've had a popular demand for our apple pie tonight and it's temporarily unavailable.
What is the recommended replacement for 'We just ran out' to improve the guest's experience?
My apologies, our stock is finished.
Why is it important to say 'My pleasure' instead of 'No problem!' according to the text?
To express your willingness to serve and communicate respect.
What should you say when you are not certain about something according to the provided text?
'Let me check and confirm.'
What should you do when a resident is 20 feet away according to the 20-10-5 Rule?
Make eye contact
Which of the following is NOT an aspect of Hospitality as described in the text?
Demonstrating competence and professionalism
What is the emotional experience that turns an everyday meal into an occasion?
Hospitality
In what ways does intertwining service and hospitality create an environment that resonates with residents?
By embodying warmth and creating personal connections
What is the essential difference between Service and Hospitality in the context of the provided text?
Service is practical, while Hospitality is emotional
What is the main ingredient used in the production of tequila?
Blue agave
Which brand of tequila is known for its luxury image and handcrafted bottles?
60 Patrón
What distinguishes Casa Dragones tequila from other brands?
It produces ultra-premium joven tequila.
What is a traditional Mexican cocktail that features tequila as one of its key ingredients?
Tequila Sunrise
In which Mexican state is tequila predominantly made?
Jalisco
What is the purpose of the pre-service or pre-shift meeting as mentioned in the text?
To review the daily tasks and align on the action plan for the day
What is an essential requirement for staff attending the pre-shift huddle according to the text?
Making eye contact with colleagues during the meeting
What is the greatest asset provided by the pre-shift huddle as mentioned in the text?
Forum for increasing knowledge and sharing ideas
What are staff encouraged to do during the pre-shift huddle as stated in the text?
Raise questions and actively participate in discussions
What is important for the Manager and Chef to ensure before the pre-service huddle according to the text?
Be aligned on the action plan for the day
What is the recommended approach for handling parties exceeding the sizes of your largest table or reservation size?
Refer guests to the private dining room manager or a dining room manager
How should wine presentation be conducted to ensure a professional service?
Display the bottle with the label facing the host, articulate the wine's name, producer, varietal, and vintage, and await confirmation
What is the primary reason for repeating reservation details back to the customer for verification?
To ensure accuracy and prevent errors
What should be done if a guest's access to a place setting is blocked while wiping the table?
Ask the guest to move and then clean the area
What is an essential step in mastering wine presentation according to the provided text?
Articulating the wine's name, producer, varietal, and vintage clearly
What is the purpose of the long stem in a Champagne Flute glass?
To preserve the carbonation and showcase bubbles
How does a White Wine Glass differ from a Red Wine Glass?
White Wine Glasses have a smaller opening
What is the main characteristic of an All Purpose Wine Glass?
It is smaller than a Dessert or Port Wine Glass
What distinguishes a Pint Glass from other beer glasses?
It is specifically for lagers and ales
What distinguishes a dessert or Port Wine Glass from other wine glasses?
It has a thin rim for concentrated aromas
Test your knowledge on service recovery, anticipating guest needs, suggestive selling techniques, active listening, non-verbal communication, asking the right questions, conflict resolution, bar set up standards, standardized recipes, classic cocktails, wine knowledge, pairing, and tasting.
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