Roles in Restaurant Service

• Bartenders act as runners and helpers in the bar.
• Busboys assist waiters by clearing dirty dishes from tables in the dining area.
• Busboys clear tables of soiled dishes, dirt, and trash.
• A bartender prepares and mixes alcoholic and non-alcoholic beverages.
• Captain waiters oversee the setup and delivery of services in their assigned station.
• A service manager plans, organizes, directs, and controls the delivery of services in all outlets.
• Receptionists welcome and greet customers, escorting them to tables.
• Busboys ensure necessary containers, napkins, trays, cutlery, and other supplies are prepared.
• Waiters take and serve food and beverage orders according to prescribed standards.
• Head waiters oversee food and beverage operations in their assigned outlet, ensuring services are carried out according to standards and policies.
• Serving forks are served with white fish fillet, like that ordered at the seafood restaurant.
• Chinaware is not considered silverware, unlike flatware, cutlery, and hollowware
• Cutlery refers to knives and all other utensils used for cutting, including chef's knives, bread knives, and utility knives.
• Ladles are used to serve sauces or condiments like calamari salad sauces
• Sherbet glasses have a short stem and broad bowl, intended for serving sherbet, ice cream, or frozen desserts.
• Irish Coffee Glasses are uniquely shaped with a handle, used for serving hot beverages like Spanish coffee, Irish coffee, or cocoa.
• Parfait spoons are used for stirring iced tea in tall glasses and eating desserts in a small bowl

Glassware

• Brandy snifters are wine glasses intended for stirring brandy and similar cocktails.
• Yard glasses are tall glasses for drinking beer, approximately one-yard-long, holding two imperial pints (1.14 liters) of liquid.

Tableware

• Dinner plates are used for individual servings of the main dish in formal dinners.
• A teapot is not considered dinnerware.
• Luncheon plates are used for individual servings for lunch.
• Tables are furniture pieces consisting of a smooth, flat slab fixed on legs.
• Table linens are cloths placed over the tablecloth.
• Sugar bowls and creamers are used for serving granulated sugar or sugar cubes and cream.
• Juices don't belong to alcoholic beverages.
• Punctuality is a quality where an employee reports to the restaurant on or before time.
• Tactful, courteous, good-humored, and even-tempered are qualities of food service staff.
• Trust and respect between staff, guests, and management lead to an atmosphere that encourages efficiency and good teamwork.
• Service staff must provide service without being servile and anticipate guests' needs and wishes.
• Coffee shops primarily serve coffee.
• A cafeteria is a self-service restaurant where customers select dishes from an open counter display.
• Fast food restaurants offer sit-down service for fast and quick serving.
• Chemicals hazards should be evaluated and a record of all chemicals used in the workplace should be kept.
• Eyeglasses are not flammable.
• A time bomb is an explosive.
• Aprons are garments tied around the waist to protect clothes from getting dirty.
• Wearing Gloves is a way to cover for the hand that has separate parts for each finger.
• Draining the water in the sink is not a safe way to handle knives,
• Biological hazards: mold, fungi, blood, body fluids, sewage, airborne pathogens, stinging insects, harmful plants, and animal/bird droppings.
• When the human body produces abnormal immune responses to specific proteins found in food, it is considered an allergenic hazard
• The main purpose of a table napkin is for sanitary and hygiene purposes.
• Table napkins are placed at the place setting on the left of the dinner plate in a formal dinner setting.