Restaurant Server and Host Course (UK): Menu knowledge and taking orders

1. Question 1 of 16

   Why do servers attend a short briefing before service?

   • ATo choose which guests they will serve
   • BTo count the tips from the day before
   • CTo learn the specials, items that have run out and any recipe changes
   • DTo agree the prices for that night
   Show answer

   Answer: C. To learn the specials, items that have run out and any recipe changes

   The briefing tells you what is available and what has changed, so you give guests accurate information.

2. Question 2 of 16

   What does it mean when an item is "86'd"?

   • AIt is the dish of the day, sold at a lower price
   • BIt has run out and cannot be ordered
   • CIt is free for staff
   • DIt is cooked well done
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   Answer: B. It has run out and cannot be ordered

   "86" is common kitchen slang for an item that is no longer available. Tell guests before they set their heart on it.

3. Question 3 of 16

   Why do servers use seat numbers (position numbers) when writing orders?

   • ASo the kitchen can charge each seat separately
   • BSo each dish goes to the right guest without asking around the table
   • CBecause the law requires guests to be numbered
   • DTo decide who pays the bill
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   Answer: B. So each dish goes to the right guest without asking around the table

   With a fixed seat 1, seat 2 system, anyone running food knows exactly who ordered what.

4. Question 4 of 16

   You have taken a table's order. What should you do before entering it in the till (POS)?

   • AWait until the table asks about their food
   • BRepeat the order back to the guests to check it
   • CAdd a dessert to each order
   • DChange any unclear items to the most popular option
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   Answer: B. Repeat the order back to the guests to check it

   Reading the order back catches mistakes before the kitchen starts cooking.

5. Question 5 of 16

   When should a server ask whether anyone at the table has a food allergy or intolerance?

   • AAfter the food has been served
   • BOnly for children's meals
   • COnly if the guest looks unwell
   • DEvery time, before the order is sent to the kitchen
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   Answer: D. Every time, before the order is sent to the kitchen

   Asking early, every time, means allergy needs are flagged before cooking starts.

6. Question 6 of 16

   Which is an example of honest upselling?

   • ASuggesting a side dish that goes well with the guest's main course
   • BAdding a drink to the bill without asking
   • CTelling a guest that the cheaper house wine has all run out when it has not
   • DSaying the fish was caught today when it was not
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   Answer: A. Suggesting a side dish that goes well with the guest's main course

   Helpful suggestions are fine. False claims about food or availability mislead guests.

7. Question 7 of 16

   Since 6 April 2025, which law contains the main UK rules against misleading and aggressive selling to consumers?

   • AThe Licensing Act 2003
   • BThe Digital Markets, Competition and Consumers Act 2024
   • CThe Employment (Allocation of Tips) Act 2023
   • DThe Consumer Protection from Unfair Trading Regulations 2008
   Show answer

   Answer: B. The Digital Markets, Competition and Consumers Act 2024

   Part 4, Chapter 1 of the 2024 Act bans unfair commercial practices, such as misleading actions and aggressive practices. It replaced the 2008 regulations.

8. Question 8 of 16

   A guest asks if the burger is "homemade". You are not sure. What should you say?

   • A"No one has ever asked that before."
   • B"It doesn't matter, it's very popular."
   • C"Let me check with the kitchen for you."
   • D"Yes, everything on our menu is homemade."
   Show answer

   Answer: C. "Let me check with the kitchen for you."

   Never guess about food. Checking keeps your answer accurate and honest.

9. Question 9 of 16

   A guest says "no" twice to a starter suggestion. What should you do?

   • AAccept it politely and move on
   • BDescribe the starter again in more detail
   • CTell them most guests regret not ordering it
   • DBring a starter anyway as a surprise
   Show answer

   Answer: A. Accept it politely and move on

   Repeated pressure after a clear no can make guests feel pushed. Aggressive practices are also banned by consumer law.

10. Question 10 of 16

    In England, which restaurants must show calorie information on their menus?

    • ABusinesses with 250 or more employees
    • BEvery restaurant, whatever its size or turnover
    • COnly restaurants that sell alcohol
    • DOnly takeaways with a website
    Show answer

    Answer: A. Businesses with 250 or more employees

    The calorie labelling rules apply to qualifying businesses with 250 or more employees. Smaller businesses are encouraged but not required.

11. Question 11 of 16

    Which statement must appear on menus covered by England's calorie labelling rules?

    • A"Children need around 1000 kcal a day"
    • B"Calories are a guide only"
    • C"Adults need around 2000 kcal a day"
    • D"Ask staff about calories"
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    Answer: C. "Adults need around 2000 kcal a day"

    The guidance sets this exact wording for the statement of daily calorie needs. Children's menus do not need it.

12. Question 12 of 16

    At a restaurant covered by calorie labelling, a guest asks for a menu without calories. What does the guidance say?

    • AThe guest must sign a form first
    • BIt is never allowed
    • CA calorie-free menu may be given if the guest asks for it
    • DOnly managers can see that menu
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    Answer: C. A calorie-free menu may be given if the guest asks for it

    A menu with calorie information must be offered by default, but a menu without it can be provided when a customer expressly asks.

13. Question 13 of 16

    You enter an order into the POS and realise you chose the wrong steak. What should you do?

    • ATell the kitchen straight away and correct it the way your restaurant does
    • BAsk the guest to accept the other steak
    • CDelete the whole table's order without telling anyone
    • DLeave it and hope the guest does not notice
    Show answer

    Answer: A. Tell the kitchen straight away and correct it the way your restaurant does

    Quick, honest correction saves food and time. Follow your POS void or change process.

14. Question 14 of 16

    Why do servers time when they send each course to the kitchen?

    • ABecause every course must be sent together by law
    • BSo the kitchen can close earlier
    • CSo the table can be cleared and given to the next booking much sooner
    • DSo guests are not rushed and courses arrive at a comfortable pace
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    Answer: D. So guests are not rushed and courses arrive at a comfortable pace

    Good timing (often called "firing" courses) keeps the meal relaxed and the kitchen organised.

15. Question 15 of 16

    A guest asks how spicy a curry is. What is the best answer?

    • ATell them to order it and see
    • BSay you have never tried it so you cannot help
    • CDescribe it honestly from what you know, and offer to check with the chef
    • DSay every dish is mild
    Show answer

    Answer: C. Describe it honestly from what you know, and offer to check with the chef

    Good menu knowledge includes taste, spice level and portion size. If unsure, ask the kitchen.

16. Question 16 of 16

    Do England's calorie labelling rules also apply to food sold through a restaurant's website or delivery app?

    • ANo, only printed menus in the restaurant are covered
    • BOnly in Scotland
    • COnly if the food is delivered by staff
    • DYes, the same information must appear online
    Show answer

    Answer: D. Yes, the same information must appear online

    The guidance says the requirement extends to food sold on a website or mobile application, including delivery platforms.

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