In this image, click the stomach.

____________wines are best enjoyed at a cool room temperature of 60–68°F.

Anticipating guest needs is a combination of close observation and being able to interpret nonverbal communication from the guest. This is also referred to as “________________.”

A guest who frequents a restaurant and does not leave a tip, or tips only a small amount, should receive minimal service.

Acknowledging guests within the first few seconds after they are seated displays an important sense of urgency on the server’s part.

____________wines are pale to gold in color and darken as they age; they range from dry to sweet and are served with poultry and fish.

Certain food items can be served with flair and showmanship by displaying a special technique or method of presentation, such as:

____________wines generally are lighter in style and flavor; therefore, they match well with lighter foods such as many common appetizers, flaky filet of fish, simply prepared chicken, and veal.

____________is a type of suggestive selling that entices the guest to spend more money and is a real service, informing the guest of better values that can add to the enjoyment of a meal.

____________is made with half drip coffee and half steamed milk.