Restaurant Operation

6. Expect a clean table, clean dishes and utensils, safe food, hot food served hot, and cold food served cold
7. Refers to dishware, earthenware and china dishes
8. Guests may select separately to compile his or her menu and is required to pay only for the food and beverage items ordered
9. Place the ______ fork and spoon above the plate
10. ______ spoons should be placed on the right of the knives
12. The act of filling the needs, wants and desires of the guests.
16. Staff must also have sufficient ______of the item on the menu, know how to serve food and drinks
17. ______ should be set to the left of the plate
18. _______setting refers to the way to set a table with tableware
20. Personal _____is all about the being excellent in his or her physical well being
21. Reading the guests and always making them ______welcome and important.
22. Usually iced drink made with any of various ingredients but with alcohol
23. creating a pleasant dining experience for your guest with small gestures

1. ______station is normally placed in the dining area to assist service staff
2. Used at the table for wiping the mouth and fingers while eating
3. Refer to knives and other cutting instruments
4. Used to served warm and ice water
5. Usually iced drink made with any of various ingredients (such as juice, herbs, and soda water) but without alcohol
10. They maintain the service areas of the dining room so that everything is ready for smooth and efficient sevice.
11. The arrangement for a single diner is called a ______setting
13. ______ should be set to the right of the plate
14. Flatware, glassware and holloware is classification of ______
15. Table ______ is The meal provided at a fixed price and the customer has to pay for the complete meal no matter him or her consuming the whole meal or not
19. ______ menu Menu which change everyday for a certain set of days before the cycle ends