Many operator, especially those using expensive __________, instruct their staff to remove it before serving the appetizer to avoid having scratched by the underside of the appetizer plate.

In the vast majority of cases when a guest is unhappy it is because what is on the plate or in the glass is not what thy expected.

After serving any food or beverage, servers should disappear.

In Europe, __________  are served after the main course.

The __________ is the high point of the meal.

Many service problems can be avoided if the manager or captain rarely leaves the dining room.

__________, the ability to put yourself in another’s situation and feel what that person is feeling, allows you to anticipate the guest’s needs.

Before dessert the table should clean by a special __________ from the table cloth into or onto a folded napkin.

In __________, guests typically do not like to mix foods.

A round __________ spoon is needed for soup served in a cup and an elongated soupspoon, similar to a tablespoon is needed for soup served in  a flat soup bowl.