Let's Try (Evaluation)

1) It is dignified, formal, elaborate, uses well trained waiters, and has expensive table appointments. a) Russian style c) Family or Compromise b) English service d) American or Country style

2) Practical for everyday meals. Serving food from one common pot where diners help themselves. a) Russian style c) Family or Compromise b) English service d) American or Country style

3) Informal, uses for daily family meals, and can also be used for formal occasions with few guests. a) Russian style c) Family or Compromise b) English service d) American or Country style

4) Similar to English style, practical for small group, food is served on the table by the diners. a) Russian style c) Family or Compromise b) English service d) American or Country style

5) Use for informal and semi- formal occasions, dishes/table appointments are arranged on trays. a)Apartment or Blue Plate c) Tray service b)Buffet service d) Family or Compromise

6) Food is served in individual plates. Appropriate for big parties’ like children parties. a) Apartment or Blue Plate c) Tray service b)Buffet service d) Family or Compromise

7) Diners helped themselves to the food and look for a place to eat. Practical for large parties No need for waiters. No individual covers for guests. a) Apartment or Blue Plate c) Tray service b) Buffet service d) Family or Compromise

8) In laying dinnerware, place the soup (with under liner) at the ___of the cover before
dinner plate is laid.a) left b) center c) above d) level

9) Place the salad plate at the top ____ of the table at the tip of the fork.
a) left b) center c) above d) level

10) In laying decorations, during formal diners, card maybe placed ____the napkin or
dinner plate.a) left b) center c) above d) level

11) For buffet services, center pieces can be tall and at eye ____ when diners are
standing.a) left b) center c) above d) level

12) For sit-down dinners, center pieces should be ____ and below eye level to avoid
barrier on diners.a) Low b) right c) center d) parallel

13) In laying flatware, place the table knife near to the plate at the____side, the sharp
edge face the plate.a) Low b) right c) center d) parallel

14) Place the dessert spoon (bowl up) at the ____above the dinner plate with the handle
at right side.a) Low b) right c) center d) parallel

15) All flatware should be ____ to one another, one inch from the table.
a) Low b) right c) center d) parallel

16) In laying the beverageware, in formal occasions, wine glasses are positioned ____to
the drinking glass or goblet forming a diagonal or triangular shape
a) three b) next c) underneath d) fancy

17) No more than ____ glasses should be placed for every cover.
a) three b) next c) underneath d) fancy

18) In placing the linens, napkins are folded, plain or ____ and placed at the left side of
dinner plate.a) three b) next c) underneath d) fancy

19) Silence cloth is placed ____ the table cloth.
a) three b) next c) underneath d) fancy

20) Before the meals, napkins are ____ on the lap of the diners.
a) laid b) next c) underneath d) fancy

Pa help naman po plss​