FOH General Recap

1. You would need to give this to your customer if they ordered haddock or salmon dish. (4)(7)
3. All tables set up need to have this allocated to them from a service point of view. (5)(6)
7. This accompaniment would be offered to a customer having haddock.(7)(5)
9. A espresso based drink usually made with a single shot of coffee, steamed hot milk, topped with a thick layer of foamed milk.
11. When serving food to a customer, where possible it must be served to this side of them.
12. A hot drink made with espresso and steamed milk, often served in a tall glass.
14. Any additional or starter cutlery should be taken over on this to customer's table. (5)(5)
16. If your customer was eating roast lamb or a lamb chop, you would offer this accompaniment.(4)(5)
18. This is the last item that you would put on your set table.
20. This accompaniment would be offered to someone having tea.(5)(5)

2. You must make sure that you have a pot of this when you are steaming or polishing items for setting up.
4. You would usually give this accompaniment to someone having coffee.(5)(5)
5. As you work it is important to keep your area in this way at all times.
6. This should be used to carry hot plates from the kitchen to customers at tables. (7)(5)
8. This person should always be served first at a table.
10. All glasses or cups should always be carried using this, whether they are clean or dirty.(5)(4)
13. When clearing plates from a customer table, this is the side you take from.
15. This piece of cutlery would be needed if your customer ordered a steak or lamb chop. (5)(5)
17. This is something you should do with most of your uniform before wearing it for service.
19. It is essential that all cutlery and glassware has this done before setting up a table.