FBS

46. What is the 3 bucket method?
 Washing
 Rinsing
 Sanitizing
47. What is 3s?
 Scrape
 Segregate
 Stack
48. How do you handle guest complaint?
H- hear (listen and identify the complaint)
E- Emphatize
A-Apologize
R-respond (inform supervisor)
T-take action
49. Type of food service.
AMERICAN SERVICE/PLATED SERVICE- food is already prepared in the kitchen in
individual plates with garnish and accompaniment and plate is served individually to guests.
RUSSIAN SERVICE/PLATTER SERVICE- food is arranged in a platter and waiter serve the
food from the platter to the guests plate using a tong.
FRENCH/GUERIDON SERVICE- Chef or head waiter. Prepares the food on the table side
with some showmanship. Gueridon service for it uses gueridon trolley.
BUFFET SERVICE- guest line-up to get their food in the buffet table.
BANQUET SERVICE- for group of persons and with fixed price.
FAMILY SERVICE- food are prepared in the kitchen, placed in a platter and served in a
platter on the table.
ENGLISH SERVICE-private dinner with fine dining set-up and typically with wine service.
LAURIAT SERVICE- plate of food complete with rice, meat, vegetable and dessert (plate
with complete meal)
APARTMENT/ BLUE PLATE SERVICE- Similar to family service with difference in location
as it is held in an apartment.
TRAY SERVICE- food is served with the use of a tray.
50. Differentiate American Service from Russian Service
American Service-plated
Russian Service-Platter
51. What are the common factors that need to be considered in putting up your own
restaurant?
 Capital/ Budget
 Location
 Target Market
 Competitors
 Manning-quality trained staff
 Knowledgeable about the business
 Food costing
 Safety and Sanitation of the area
 Requirements and permits
 Equipments
 Product/Source of ingredients
 Product Development
52. Cite an examples of the different areas of the restaurant. Tell something about the area.
 Cashiers Area
 Dining Area- guests are seated to eat
 Dishwahing area- where cuttleries, dishes, and other ewuipments are washed,
rinsed and sanitized. It is placed inside the kitchen
 Food preparation Area- Kitchen
 Dispatching Area
 Bar Counter
 Food Display Counter
 Service Station/Side Stand
53. What is restaurant?
TYPES OF RESTAURANT
 Fine Dining
 Coffee Shop
 Industrial, Student canteen/Cafeteria
54. What are the consideration when preparing the table for service?
 Check the table, check the equipment and then sanitize the table.
55. How do you sanitize your hands?
 Wash hands for 20 seconds with sanitizer, soap and water.
 Wash up to your elbow
 Rinse hand thoyoughly
 Dry hands using single service towel or paper towels
56. What are the qualifications of a good food service attendant?
SERVICE ORIENTED-meaning you are knowledgeable of your job roles and functions.
57. How do you check the conditions of the table (and utensils) prior to service?
 Actual checking
 Types of kitchen
 Cold-Salad, Dessert
 Hot- Entree, Soup, Appetizer
58. How do you rate yourself 1-10 base, 10 as the highest on your demonstration? Did you pass
or fail? Why?
59. What are the things needed in preparing the table for service?
 China wares
 Glass wares
 Cloth
 Cuttleries
60. What are the procedures/ sequence of outlet servicing?
TIPS (FINE DINING)

1. Check table, chair and utensils and other items for cracks, chips, and stains through
actual checking.
2. All forks are placed on the left side, except for the cocktail fork.
3. Pull out unneeded cutleries and china and set up the needed base on the order of the
guest.
4. When guests are already seated, approach the table within 30 seconds.
5. If tied up with other guest, approach and tell the guest you’ll get to them in a few
seconds.
6. Maintain positive attitude:
a. Friendly but not familiar
b. No handshake and no pat on the back
c. Do not stare.
7. Be calm, relaxed and focused on the guest.
8. Keep voice on comfortable level, speak slowly.
9. Offer appealing suggestion or suggestive selling before, while, and after dinner.
10. Describe menu to guest. Use words such as fresh, fluffy, handwhipped, light, popular,
delicious, tender, juicy, homemade.
11. When taking the order, code your check if guest is many.
12. When taking order of groups, move around the table.
13. Do not talk over guest.
14. Repeat order; if not sure.
15. Take menu when leaving.
16. Do not touch the napkin or any other items, when still asking fro permission.
17. Transfer food asap.
18. When presenting the bill/check, never assume and never ask who is paying. Put the
check on the table face down. For 2 or more guests, place check in the middle of the
table.
19. Do not cross median when placing utensils and order of the guest.
20. For complaints use your HEART!
21. Dispose leftover following the 3’s (scrape, segregate, stack)
22. When stacking:
 Biggest to smallest
 Do not stack too high
 By 10’s only
23. When clearing the dining area start with the cruet set, then silverwares, china wares,
then finally the water goblet.
24. When cutleries are touched in critical area, replace and apologize to the guest.
25. When guest ordered 2 salads, soup, appetizer, entree, beverage, dessert. Ask the guest
which one do they prefer to be served first.
26. When serving the food/beverage, mention the name of f&b.
27. In fine dining, no table napkin wrapped around the pitcher.
28. Avoid transferring tray from one hand to the other to avoid accidents.
29. In fine dining, when guest did not order for soup nor salad, get the table napkin and
place on the left side of the guest and dish out the showplate.
30. In fine dining, when guest have no reservation and paid thru signing privelege , do not
forget to get the name of the guest and the name of the company and its address. Verify
at the counter.
31. In fine dining, when guest ordered for additional rice, place it in the bread plate and
place on the bread plate position.
32. On suggestive selling, start with main dish especially if asked “What is your house
specialty”.
a. Colored tea pot- for black coffee
b. White tea pot- for hot water
33. Mise-en-place in five minutes only.
During set up/ Mise en-place, 4 deliveries only.
 Cruet Set
 Cutleries and bread plate (6 pcs.)
 Show plate and folded napkin.
 Water goblet.

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46. What is the 3 bucket method?

TIPS (FINE DINING)

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