Restaurant Service SkillsUSA

Gueridon

French for pedestal table and used to describe a rolling cart used for preparing foods table side at a restaurant.

Ramekin

Small ceramic souffle dish with a 4 oz capacity

A la carte

Literally "to the card" term used to indicate that a menu item is ordered with a few or no accompaniments and its own price

Maitre d'hotel

Literally "master of the hotel or place" person in charge of service in a dining room, general manager

Mise en place

Literally "to put in place" getting everything ready for a job or task to be done

Rechaud

Small heating unit used to keep foods warm in French service.

Crute

French for small jar with a lid used for making and storing vinaigrette, vinegar or other liquids

What is French service divided into?

Divided into three separate sevices- First, second, Entremetes (dessert)

Where is the food cooked in Russian service?

Table side, on either a gueridon or voiture

What is already set up on the table during French service?

The entree

How are the first and second services carried to the table? (French)

Carried on silver platters

What happens after the guests finish their first service? (French)

They get up and leave and the server resets the table for the next meal

What is the name of the second course? (French)

Releve

What does the second course usually consist of? (French)

Soup, game, and roasted meat

What is the French term for dessert?

Entrement

How many servers are there during Gueridon service?

Four

What does each server do in Gueridon service?

Two to deliver and prepare the food, one to seat guests, and a wine sommelier.

What is another name for Russian service?

Platter service

When is Russian service most commonly used?

Banquets

What is the main goal of Russian service?

To ensure the guests that they get hot food served in a swift smooth fashion.

Where is the food cooked in Russian service?

The kitchen

Which side does the server set the empty plates in Russian service?

The right side

Which hand does the server use to set the plates in Russian service?

The right hand

Who does the server start with for service? (Russian)

The first woman to the hosts left.

Which direction does the sever go in Russian service?

Clockwise

Which hand does the waiter hold the platter in? (Russian)

Left hand

How does a waiter serve the food in a Russian service?

Transfers food from platter to the guest's plate with a serving fork on top of a serving food.

What is the difference between Butler service and Russian service?

Guests serve themselves with utensils provided by the server.

Where is English service usually used?

Private rooms or special groups

Who plates the main dish/ carves the meat in English service?

The server

What is the difference between English service and Family service?

Family service has the guests help themselves from a platter on the table as English service is brought by a server

What is Room service?

Bringing all requested items to a guests room in a hotel

What is Buffet service?

Generally found at parties and events, a line of food is set up for guests to serve themselves

What is brunch a service combination of?

American and buffet

What type of service is cafeteria service generally?

Self-service

What is the common name for Home Meal Replacement? (HMR)

Take out

What is an advantage of Counter service?

There is minimal conversation and movement

What makes fine dining unique?

They are luxurious and comfortable with top-notch silverware, china, crystal, and linen. The menu offers many choices with a wine menu that pairs with certain foods well.

What is a bistro?

A simple, cozy restaurant.

What is a casual/family style restaurant?

Diners, theme restaurants, and the like. Less skilled servers but generally has good service.

What are the two key points in giving good service?

1. All foods are served at their appropriate temps, hot food on hot plates and cold food on cold plates.

2. All food and beverages are served in a timely, courteous, sanitary manner.

What is the Chef de salle?

The manager of the dining room

What is the Chef de rang?

Translates to "the chief of the station"

What is a trancheur?

Carver

What is a sommelier?

A wine steward

What are the characteristics of being a good server?

Knowledge, proficiency, attentiveness, preparedness, efficiency, persuasiveness, loyalty, honesty, politeness, dependability, composure, sensitivity, and tact

Where are reservations handled in most restaurants?

Inside by the front door or on the phone

When should a reservationist answer the phone?

Within the first three rings

What should the person who is answering the phone say if the customer asks for a specific employee?

"May I say who is calling?"

What does a reservationist database include?

The client's favorite table, favorite waiter, last visit, and so on

When is the most common time to dine?

Between 8:00 and 8:30 on a Saturday evening

Which types of restaurants most commonly use reservations?

Fine dining and bistros

What is serviceware?

A general term used for all utensils and wares used in the dining room to serve the guest.

What are some examples of flatware?

Knives, forks, and spoons

What are some examples of China?

Plates of all sizes, dishes, cups, saucers, and

underliners

What are some examples of glassware?

Decanters, carafes, pitchers, and all drinking vessels used at the table or bar for water, soft drinks, beer, wine, cocktails, and after dinner drinks

what are some examples of holloware?

Generally, service items of significant depth of volume, such as candlesticks, coffeepots, platters, silver trays, and so on

What are some examples of ceramics?

Porcelain, bisque, stoneware, pottery, and terra-cotta

What are some examples of standard covers?

Diner, family-style, bistro, fine dining, and banquet

What does a side stand include?

All items necessary for service to limit the amount of trips to the kitchen stock room

What are the three "R's" of glassware?

Refill, replace, remove

What is the order in which people are served?

Women, older persons, then children

What are the three "T's" of service?

Technique, timing, and teamwork

When should the host or maitre d' welcome the guest?

Within thirty seconds of their arrival

When should the waiter serve the bread and water to the table?

WIthin thirty seconds of their seating

What is the maximum time a guest should wait for their drink order?

Between two to three minutes

When should the menu be presented to the table?

After the drinks have been served

What is the order in which menu items are served?

Appetizer, soup, salad, first course, main course, fruit and cheese, dessert, after dinner beverages, then tobacco

What should the server know about each dish?

Nutritional value, alternative preparations, and allergies

What does sans mélanger mean?

Unmixed

What are some examples of common after-dinner drinks?

Coffee, tea, and other hot beverages

What is an aperitif?

Something low in alcohol to stimulate the appetite

What temperature should water be refrigerated to?

38 degrees

What is the difference between tap water and mineral water?

Tap water is generally soft water and mineral water is hard water

How many points are to the SkillsUSA creed?

Six

What is the acronym for career and technical student organizations?

CTSO

What are the official SkillsUSA colors?

Red, white, blue, and gold

What does the SkillsUSA shield represent?

Patriotism

What does the SkillsUSA gear represent?

The industrial society

What does the SkillsUSA torch represent?

Knowledge

What do the SkillsUSA orbital circles represent?

Technology

What does the SkillsUSA hands represent?

The individual

SkillsUSA pledge

Upon my honor, I pledge:

To prepare myself by diligent study and ardent practice to become a worker whose services will be recognized as honorable by my employer and fellow workers.

To base my expectations of reward upon the solid foundation of service.

To honor and respect my vocation in such a way as to bring repute to myself.

And further, to spare no effort in upholding the ideals of SkillsUSA.

What do red and white stand for in SkillsUSA?

the individual states and chapters

What does blue stand for in SkillsUSA?

the common union of the states and of the chapters.

What does gold stand for in SkillsUSA?

the individual

What does PDP stand for in SkillsUSA's curriculum offerings?

Professional Development Program

"To honor and respect my vocation in such a way as to bring repute to myself" is part of the?

SkillsUSA pledge

Who is the national executive director of SkillsUSA?

Timothy W. Lawrence

What does the SkillsUSA membership program, TPP stand for?

Total Participation Plan

What three elements make up the SkillsUSA framework?

Personal skills, technical skills, and workplace skills

Under which SkillsUSA framework would communication, decision making, and teamwork be found?

Workplace skills

Under which SkillsUSA framework would integrity, work ethic, and responsibility be found?

Personal skills

Under which SkillsUSA framework would computer and technology literacy, job specific skills, and society and health be found?

Technical skills grounded in acedemics

The SkillsUSA framework provides what for students to articulate what they gain from SkillsUSA participation to employers, school administrators, parents, and other students?

Common Language

What are the four levels of distinction for the Chapter Excellence Program?

Quality Chapter, Chapter of distinction (bronze and silver), Chapter of distinction (gold), Models of excellence

Which SkillsUSA program allows chapter to document their quality achievement and activities and be recognized on the state and national level?

Models of excellence

"Preparing for leadership in the world" is the SkillsUSA what?

Motto

What is the SkillsUSA theme for this year?

Champions at Work, Job-Ready Day One

What is a document that many employers use to identify worker applicants' qualifications for employment?

Employment portfolio