Food Service | Baamboozle - Baamboozle | The Most Fun Classroom Games!

What sauce is traditionally served with Turkey

Cranberry Sauce

Can you explain where the 2 copies of the drinks checks go?

White - to the bar, Blue to the till

Can you explain where the 4 different coloured copies of the Food checks/orders go?

White - Kitchen, Green - Food Runners, Pink - Station Waiter, Yellow - Till

What 4 pieces of information should you have on the bottom of a check before checking it on with the kitchen?

Table number (T1), Number of Covers (C4), your initials (LC), and the time (12:05)

What kind of environment is Culinary?

A learning environment - mistakes can be made

True or False: You always need flowers to decorate a table?

False, sometimes you can have other decorations

Can you tell me what a "Table d'hote" menu is?

A fixed price menu like we offer here - Lunch £10 or Dinner £15

Can you tell me what an "A la Carte" menu is?

Every item of food is individually priced instead of one whole price for the menu

On a normal lunch setting there are 3 forks - True or False?

True - Starter, main and dessert

How do you ensure that orders are delivered to customers promptly and accurately?

Repeat orders back to customers, ensure it is checked on correctly and kitchen are aware, written on the calling away chart, ask if it doesn't come out soon.

Sometimes napkins are not needed - True or False?

False - always needed to be available

Who is responsible for serving coffee after desserts have been served?

Bar Staff

Why do Food Runners wear black gloves?

To protect their hands from the heat of the plates and for hygiene reasons

What is the difference between "Front of House" and "Back of House"?

Guests are allowed Front of House, Guests do not usually go Back of House - kitchen, bar, pot wash, cellar

What does the word "Couverts" mean?

Covers - how many people are sat at a table or in the whole restaurant.

Who are table numbers for? Us or the guests?

Us - so we know which table, has which food and drink, can take it there and bill them at the end.

True or False: you must put a side plate to the left of a setting?

True

True or False: You must put a saucer to the left of the setting?

False

What are the main roles and responsibilities of a Host in a restaurant?

Completing the booking chart, welcoming guests, taking coats, showing guests to their tables, answering the phone, helping with service

What are the main roles and responsibilities of a food runner in a restaurant?

Liaise with Station Waiters and Kitchen Pass, deliver food and accompanying sauces, plate wash

What are the main roles and responsibilities of a Station Waiter in a restaurant?

Look after their customers, take their food & drinks orders, liaise with kitchen and bar to serve the orders, customer service.

Explain the term "mise en place" and its importance in food service.

It translates to “everything in its place.” In food and beverage operations, this means preparing all ingredients, tools, and equipment before the service.

Why is it important to understand dietary requirements when serving food to customers?

Because of the allergy, health, religious or personal preferences. Allergy or health could ultimately cause death

Dessert cutlery can only ever be at the top of the cutlery setting?

Incorrect, depending on the style of the restaurant and/or service.

What style of service allows guests to be invited up to help themselves to the food on offer?

Buffet

True or False: The glass is placed above the fork on a table setting?

False

Describe Takeaway service.

Where customers order, pay for and then collect their food from the business to eat elsewhere

Name the style of service where we take customer's orders at the table.

Table Service or Table d'hote

What would be the only reason to serve a guest their food from the right?

If we can't easily get to the customer's left hand side

True or False: Food should always be served from the left hand side?

True