Restaurant Server and Host Course (US): Taking orders, menu knowledge and the POS

1. Question 1 of 17

   According to the BLS, where do servers usually send orders?

   • ATo the restaurant owner by email or text message after each table
   • BTo the kitchen, often through a point-of-sale (POS) system
   • CTo the host stand
   • DTo the bank
   Show answer

   Answer: B. To the kitchen, often through a point-of-sale (POS) system

   The BLS lists taking orders and sending them to the kitchen, often through a point-of-sale system, as a main server duty.

2. Question 2 of 17

   Why do servers use seat numbers when taking an order?

   • ASo each plate goes to the right guest without asking around
   • BSo guests must sit in alphabetical order
   • CSo the server does not need to talk to guests
   • DSo the kitchen can charge more for each plate it sends out to the table
   Show answer

   Answer: A. So each plate goes to the right guest without asking around

   Numbering seats from a fixed point lets anyone on the team deliver the right dish to the right guest. The BLS lists attention to detail, matching orders to guests, as a key quality.

3. Question 3 of 17

   What does it mean when a dish is "86'd"?

   • AIt is half price
   • BIt must be sent out right now
   • CThe kitchen has run out and it cannot be ordered
   • DIt is the special of the day, so push it to every table
   Show answer

   Answer: C. The kitchen has run out and it cannot be ordered

   "86" is common restaurant slang for an item that is sold out. Check the 86 list before your shift so you do not promise guests something the kitchen cannot make.

4. Question 4 of 17

   Which is an example of honest upselling?

   • A"This wine is free" when it is not
   • B"You have to order an appetizer with every entree you order tonight."
   • C"Our peach cobbler goes well with that. Want to save room?"
   • DAdding a side to the bill without asking
   Show answer

   Answer: C. "Our peach cobbler goes well with that. Want to save room?"

   Honest upselling is a helpful, specific suggestion the guest can say no to. Never add items without asking or make false claims.

5. Question 5 of 17

   A guest asks the price of tonight's special, which is not on the menu. What should you do?

   • ATell them it is the same as the cheapest entree
   • BSay it is "market price" without checking
   • CAvoid the question and take the order
   • DTell them the exact price
   Show answer

   Answer: D. Tell them the exact price

   Always know the price of specials and tell guests when they ask. Surprise prices on the check cause complaints.

6. Question 6 of 17

   After taking the order, why should you repeat it back to the guests?

   • ATo show you have a good memory
   • BTo get the guests to order more drinks, sides and desserts
   • CBecause the POS will not work otherwise
   • DTo catch mistakes before the order goes to the kitchen
   Show answer

   Answer: D. To catch mistakes before the order goes to the kitchen

   Repeating the order, especially changes and allergy notes, catches errors early, when fixing them costs nothing.

7. Question 7 of 17

   When should you enter an order into the POS?

   • ARight away, before you take other tasks
   • BOnly after dessert
   • CAt the end of the shift
   • DWhen the guests ask where their food is
   Show answer

   Answer: A. Right away, before you take other tasks

   Enter orders promptly so the kitchen can start cooking. Waiting adds to ticket times and makes the table wait longer.

8. Question 8 of 17

   A guest asks for the burger with no onions. How should this go into the POS?

   • AAs a new menu item called "no onion burger" on the main screen of the POS
   • BAs a modifier on that seat's burger, so it prints on the ticket
   • CAs a separate note on the back of the check
   • DNot at all; just tell the guest it is fine
   Show answer

   Answer: B. As a modifier on that seat's burger, so it prints on the ticket

   Modifiers attach the change to the right item and seat, so the cook sees it on the ticket. Spoken requests are easily forgotten.

9. Question 9 of 17

   Why should you never share your POS login with a coworker?

   • ACoworkers will get your tips automatically
   • BThe POS will delete your orders
   • CIt makes the screen brighter
   • DEverything entered under your login, including voids and payments, is tracked to you
   Show answer

   Answer: D. Everything entered under your login, including voids and payments, is tracked to you

   The POS records who entered each order, discount and payment. Keeping your own login protects you if there is a cash or void question.

10. Question 10 of 17

    A guest says their steak is overcooked. What is the best first response?

    • ARemove it and charge for a new one
    • BTell them it looked fine to you
    • CExplain that the cook is new
    • DApologize, offer to have it remade or replaced, and tell your manager
    Show answer

    Answer: D. Apologize, offer to have it remade or replaced, and tell your manager

    Stay calm, apologize, offer a fix and involve your manager. Never blame the kitchen in front of guests.

11. Question 11 of 17

    What does the kitchen mean by "fire" the entrees?

    • AStart cooking them now
    • BThrow them away
    • CRemove them from the menu
    • DServe them cold
    Show answer

    Answer: A. Start cooking them now

    "Fire" is the signal to start cooking a course. Many POS systems let the server hold a course and fire it when the guests are ready.

12. Question 12 of 17

    Why should a server learn the main ingredients and cooking methods of each dish?

    • ATo decide prices
    • BTo change recipes without asking the chef when guests want something new
    • CSo guests do not need a menu
    • DTo answer guest questions accurately, including about allergens
    Show answer

    Answer: D. To answer guest questions accurately, including about allergens

    The BLS lists explaining menu items and answering questions as core duties. Accurate menu knowledge is also part of allergy safety.

13. Question 13 of 17

    Which is the safest way to carry several hot plates to a table?

    • ACarry as many as possible to save a trip
    • BCarry them above your head to see over guests
    • CStack plates on your forearm with a wet towel
    • DCarry only what you can hold safely and use a tray or a dry waiter's cloth for hot plates
    Show answer

    Answer: D. Carry only what you can hold safely and use a tray or a dry waiter's cloth for hot plates

    OSHA's restaurant guidance says to keep loads small, use trays and hot pads or a waiter's cloth for hot plates, and never use wet towels on hot items.

14. Question 14 of 17

    You notice a guest's dish was entered on the wrong seat number but has not been cooked. What should you do?

    • ATell the guest to swap plates
    • BLeave it and fix it at the table when the food comes out of the kitchen
    • CCorrect it in the POS now, following your restaurant's process
    • DVoid the whole table's order
    Show answer

    Answer: C. Correct it in the POS now, following your restaurant's process

    Fixing the error before the food is cooked is quick and avoids confusion at delivery. Some changes may need a manager's approval.

15. Question 15 of 17

    A guest orders a dish that you know takes about 30 minutes. What should you do?

    • ATell the guest the cooking time when they order
    • BBring it out half cooked so the table is not kept waiting
    • CRefuse the order
    • DSay nothing and hope they do not notice
    Show answer

    Answer: A. Tell the guest the cooking time when they order

    Setting expectations at the start prevents complaints. The guest can then choose to wait, order a starter, or pick something else.

16. Question 16 of 17

    Coffee is still brewing into the pot, and a guest asks for a refill. What does OSHA's server guidance say?

    • AHold the pot under the stream with a wet towel
    • BWait until the coffee has finished dispensing before removing the pot
    • CUse a glass to catch the stream
    • DPull the pot out quickly and pour while the coffee is still fresh and hot
    Show answer

    Answer: B. Wait until the coffee has finished dispensing before removing the pot

    OSHA advises not to remove the coffee pot until the coffee has finished dispensing, to avoid burns and scalds.

17. Question 17 of 17

    Two guests at a table of six want their meals before the others. What is the best approach?

    • AMake the other four guests order faster
    • BFire those two meals at once without telling the kitchen
    • CTell them it is impossible to get any food early
    • DExplain that the kitchen sends a table's plates together, and offer to bring a starter now
    Show answer

    Answer: D. Explain that the kitchen sends a table's plates together, and offer to bring a starter now

    Most kitchens cook a table's entrees to arrive together. A starter or bread can bridge the gap, and your manager can decide on any special request.

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