FS1090 - Chapters 4-7

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Across
  1. 1. Dainty tidbits that accompany the check meant to leave a sweet taste
  2. 3. The ability to put yourself in another's situation and feel what that person is feeling
  3. 5. Cleaning and polishing tableware, restocking condiments, and folding napkins
  4. 6. Large service items including platters, coffeepots, and silver trays
  5. 7. plates of all sizes, dishes, cups, saucers, underliners
  6. 11. Document used to track all the details and responsibilities of an event
  7. 12. assigned by the management with reference to one or two spots in the dining room: the front door or the kitchen door
  8. 15. French word for pinch
  9. 16. cloth Placed on the table first and is then covered with a second tablecloth
  10. 18. A banquet or special event that fills the entire dining room
  11. 19. Guests may have as many drinks as they like during a specified time period
  12. 20. Another name for reservation
Down
  1. 2. Interpreting body language and other nonverbal cues from a guest
  2. 4. The act of getting the customer to buy either more items or more expensive items
  3. 7. Guests pay for drinks as they are ordered
  4. 8. Designed to stimulate the appetite
  5. 9. Another name for silence cloth
  6. 10. Similar to cash bar yet different in the fact that host pays for all alcohol consumed
  7. 13. Another word for friands
  8. 14. utinsils and wares used in the dining room to serve the guest
  9. 17. French term referring to the flatware, glassware, and china that are set for the guest
  10. 20. A place setting intended for use with a specific type of meal and service