prepare for your next job interview – waiters & bar staff
TRANSCRIPT
PREPARE
FOR YOUR NEXT JOB INTERVIEW
CONTENTS
PERSONAL PRESENTATION .............................................................................................................................................2
General Questions .......................................................................................................................................................... 2
TECHNICAL KNOWLEDGE ..............................................................................................................................................3
Table Service ................................................................................................................................................................... 3
Types of Table Service .................................................................................................................................................... 3
Table Etiquette ................................................................................................................................................................ 5
Hygiene, Sanitation, Safety & Responsible Service of Alcohol ................................................................................ 7
Special Requests & Food Allergies ............................................................................................................................... 9
PRODUCT KNOWLEDGE - FOOD ..................................................................................................................................10
Breakfast ......................................................................................................................................................................... 10
Brunch ............................................................................................................................................................................. 11
Salads ............................................................................................................................................................................. 11
Salad Dressings .............................................................................................................................................................. 12
Soups ............................................................................................................................................................................... 13
Pasta Dishes ................................................................................................................................................................... 14
Entrées ............................................................................................................................................................................ 16
Sauces ............................................................................................................................................................................ 22
Potatoes ......................................................................................................................................................................... 24
Cheese ........................................................................................................................................................................... 24
Desserts ........................................................................................................................................................................... 27
PRODUCT KNOWLEDGE - BEVERAGE ..........................................................................................................................30
Wine ................................................................................................................................................................................ 30
Spirits ............................................................................................................................................................................... 31
Andrea Cavallucci
2017
WAITERS & BAR STAFF
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PERSONAL PRESENTATION
General Questions
1. Tell me about yourself.
2. What is your present job title?
3. What is the thing you enjoy the most in your job?
4. What motivates you at work?
5. What are the achievements you are proudest of to date in your career?
6. Are you a good team player? Can you give an example that demonstrates you embrace teamwork?
7. Have you ever worked with colleagues from other countries and of different cultures?
8. How do you deal with conflict?
9. What do you expect from your manager?
10. What do you know about our company?
11. Why should we hire you?
12. Tell me 3 qualities that best describe you. Also, is there an area where you feel you can improve?
13. Some say that the instant a guest comes in contact with a crewmember is the “moment of truth”,
meaning the moment where the first impression is made. Why do you think this instant is critically
important?
14. Where do you see yourself in 5 years from now? What is your ambition?
15. Do you have any final question for me?
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TECHNICAL KNOWLEDGE
Table Service There are many rules and standards that are expected to be followed when working in a formal dining
environment. Although some of these, such as smiling and being polite, may seem like “common sense” to
some servers, others may be unfamiliar to new employees who aren’t used to working in formal restaurants
or in banqueting. Though the rules may differentiate from place to place, these fine dining etiquette tips
should serve as a basic guideline when providing patrons with the best meal, service and atmosphere
possible. Whether you’re serving dinner at a fine dining restaurant, wedding reception or upscale event,
these etiquette tips will help ensure you act professionally in any formal foodservice setting.
Types of Table Service Depending on the event or meal being served, the type of table service will vary. Formal dining at
restaurants will be different than at a buffet or catered wedding reception, but all service types aim to serve
patrons quickly, efficiently, and with great care.
Silver Service – Silver service is a type of service that adds a certain amount of style to an occasion.
The food is taken to the customer’s table on a serving platter called a flat. The food is then transferred from
the presentation platter to the guest’s plates from the left, with the use of a fork and spoon. In France and
Italy this kind of service is known as English service.
Features of silver service:
Silver service food is always served from the left, drinks and plated meals from the right.
Meals are served to the diner from platters, not plated in the kitchen.
The guest to the host's right is served first. (Usually a female guest)
Service continues to the right.
Plates are cleared from the right, glasses from the right; again starting with the guest to the host's right.
French / Gueridon Service – Also known as trolley service, French or gueridon service is a variation of silver
service. It is very formal and elegant. Part or all of the meal is finished tableside by the waiter, using a
flame/burner on a gueridon placed next to the guest’s dining table. This kind of service usually requires two
servers (a Chef de Rang and a Commis de Rang).
Dishes typically served Guéridon style dishes include Crepes Suzette, Caesar Salad, Cherries Jubilee,
Banana Flambé and Steak Tartar. This service turns food into entertainment, creating an atmosphere of
sophistication.
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Notes:
A “guéridon” was a piece of furniture that was found in French homes, similar to what we might call a
sideboard.
Gueridon service was originally known as ‘Russian Service’ and involved serving large joints of meat, poultry,
game and fish. This food would be displayed on a sideboard or side table, then carved or portioned by
service staff allowing guest to have as much or little as they wished.
Russian Service – Similar to French service, in that it is formal and elegant. The food is prepared in the
kitchen and brought to the dining room in silver platters. The food is then carved or finished on a tableside
cart in front of the guest.
Butler Service – In Butler service the procedures are basically the same as for Russian service, except that
the guests serve themselves, with utensils, from a platter/tray held by the waiter with both hands. Butler
service is often associated with appetizers and hors d’œuvres at cocktail parties or events where there is no
sit-down dinner. Servers at these types of events should continue to refill trays in the kitchen as soon as they
are empty.
English Service – This is often called host service. All the dishes are stacked in front of the host or hostess, who
then proceeds to place the food on the individual plates from the platters or bowls placed in front of him or
her. Most Americans have seen this form of service at home on Thanksgiving day, where the husband will
carve the turkey, and the wife will prepare the plates to be passed around the table to their guests.
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American Style Service – The most common style of restaurant service. Customers first choose options from a
menu, and entrees are then cooked and plated in the kitchen before being served. Servers should use
descriptive adjectives when explaining menu items to patrons, and have extensive knowledge of different
flavors found on the menu. Successful servers are able to anticipate when to bring items to the table before
they are requested.
Service Family Style – Guests serve themselves from large platters presented on the dinner table. Dishes and
trays are then passed from the left to the right. Servers will generally be present for the beginning and end of
the meal to set up and then clean up the table.
Table Etiquette
Setting the Table (Mise-en-Place) – Fine dining restaurants require a lot more attention to detail than just
taking an order and delivering food. Common side work procedures will often include arranging table
settings for the next set of patrons, polishing flatware and folding cloth napkins into suitable designs. Formal
dinner settings can include up to 20 pieces of dinnerware for just one guest, and with so many plates,
utensils, and glasses, it can seem confusing as to what to place where. As a general rule of thumb, flatware
is set from the outside of the dinner plate to the inside, since this follows the progression of a formal meal.
Table settings are always arranged for right handed people. In a clockwise direction you’ll find the
following: Wine and water glasses, spoons, knives, charger and dinner plates with the napkin placed on top,
dinner forks, bread plate and butter knife, and ending with the dessert spoon and dessert fork. There may
be additional pieces such as cups and saucers, or specialty utensils like seafood forks depending upon the
menu. Don’t be alarmed it you see up to 4 beverage glasses for one person’s place setting. Glasses should
be arranged in a diagonal or square pattern to the right of the dinner plate, and are comprised of glasses
for water, white wine, red wine, and a champagne flute for occasions that require a toast.
It’s important to make sure the tabletop is symmetrical to create an aesthetically pleasing backdrop for
your customers to enjoy. Until employees learn where to place plates, napkins, and cutlery, rulers can be
used to measure the distance between the edge of the table and the dinnerware, to make sure all tables in
a restaurant stay consistent.
Tips:
Always make sure tablecloths are free of wrinkles and stains, and seams should be faced down.
Allow the same amount of overhang on each side of the table.
When setting the table, hold glasses by the stem and cutlery from the middle to minimize the
appearance of finger prints.
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The mise-en-place for “à la carte“ menu features essential cutlery only, as this will continue to be placed on
the table all along the meal based on the patron’s food choice (see below example):
Serving the Table – Most upscale dinners will include 5 courses, encompassing an appetizer, soup, salad,
entree, and dessert. Many formal restaurants practice the open hand service method, which means that a
server’s arms are never to be crossed in front of a guest, and food is always served from the guest’s left side.
Plates should be rotated when being served so the protein of a dish is facing the guest, as opposed to a
vegetable.
Tips:
When serving wine, never hold a wine glass by the bowl, always the stem; wine will stay cooler longer
if the heat from your hand isn’t pressing against the bowl of the glass.
Make sure to use a cloth napkin when pouring wine to wipe the excess drips from the mouth of the
bottle.
Clearing the Table – There are some signs to gauge when customers are done with their meals in fine dining
restaurants. Napkins will be put back on the table, and cutlery is often placed in a vertical position on top of
a patron’s dinner plate. If customers need to get up from the table to use the restroom, or make a phone
call, napkins are placed on the chair to indicate the meal is not yet finished. Removal of plates should
always be conducted from the right of the guest, as this is industry standard. For meals with multiple courses,
empty glasses and plates should be cleared prior the arrival of the next course.
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Ladies are always served first
Never eat, drink, or chew gum in front of guests
Always exhibit proper posture- Do not slouch, cross your arms, or leave your hands in your pockets
while on service
Press uniforms to eliminate wrinkles, creases, and make sure they are free of stains or excess food.
Only use employee entrances and exits during formal functions
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Hygiene, Sanitation, Safety & Responsible Service of Alcohol
1. Do you know what “Potentially Hazardous Foods” are?
Potentially Hazardous Food is a term used by food safety organizations to classify foods that require
time-temperature control to keep them safe for human consumption. A PHF is a food that:
Contains moisture - usually regarded as a water activity greater than 0.85
Contains protein
Is neutral to slightly acidic - typically having a pH between 4.6 and 7.5 https://en.wikipedia.org/wiki/Potentially_Hazardous_Food
2. What is the meaning of HACCP?
Hazard analysis and critical control points
https://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points
3. How often should you wash your hands?
As often as possible. Always wash your hands after eating, smoking, using the toilet, sneezing, after
touching dirty plates, dishes, cutlery and glassware.
4. Definition of “grooming”
Grooming means attention/care to personal appearance, hygiene, and clothing. All hospitality staff,
an in particular front of the house staff (staff that is in direct contact with the guests) are expected to
be groomed impeccably.
5. What should food handlers wear before touching ready to serve foods in order to avoid food
contamination?
Latex gloves.
6. What is the main purpose of a “use by date”?
To reduce the likelihood of food safety risk.
7. What is food physical contamination?
Foreign objects found in foods.
8. You have just removed dirty dishes from a table and brought them to the dish washing area. What
should you do before returning to the dining room?
Wash hands for at least 20 seconds.
9. The patrons in one of your tables have just left. You find unused cutlery on the table. What should you
do with them?
Treat them just as dirty cutlery and bring them to the dish washing area for washing.
10. What is a “foodborne illness”?
Also referred to as “food poisoning”, it is any illness resulting from the food spoilage of contaminated
food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural
toxins such as poisonous mushrooms and various species of beans.
https://en.wikipedia.org/wiki/Foodborne_illness
11. List some behaviors an intoxicated person may display
Crude behavior, swaying, stumbling or falling down, slurred speech, dozing while sitting at bar or
table.
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12. What is drink spiking?
When a substance, either alcohol or a drug, is added to a drink without the owner knowing it.
13. What is the three bucket system?
Standardized system for sanitizing, consisting of three sinks or buckets.
Sink 1 – Wash Sink. Filled with hot water and detergent.
Sink 2 – Rinse Sink. Filled with hot water only. Should be used to rinse off items that have been washed
using the first sink.
Sink 3 – Sanitizing Sink. Filled with warm water and chlorine sanitizer.
14. When should you wash and sanitize bar equipment?
After every use.
15. What are the effects of drink spiking?
Loss of short term memory, rapid drowsiness, or unconsciousness, dizziness, vomiting and/or fainting.
16. How should clean glassware be stored when not in use?
Upside down on clean surfaces.
17. How can you gradually cut a person’s alcohol off if this person seems to becoming intoxicated?
Always contact your supervisor prior to refusing the guest service. The following are some basic
guidelines for RSA Staff (RSA = Responsible Service of Alcohol):
- Start by gradually reducing service to a customer.
- You could also politely suggest food or low alcohol alternatives.
- Also warn the patron that their level of intoxication is getting to an unacceptable level.
- Try not to come across as aggressive or judgemental. This only makes the already intoxicated
patron more aggravated and the situation may get out of control.
- Remain calm even if the customer is irate.
- Offer to assist them by calling a friend or taxi on their behalf.
- Also suggest non-alcoholic beverages as alternatives.
18. List some basic hygiene guidelines for working in the bar areas.
Keep long hair tied back neatly, wash your hands frequently and thoroughly, shower regularly and
use deodorants.
19. Explain what “first in, first out” procedure means?
This procedure relates to the stock rotation and stock management. First in products are products
that been stored (in) before other ones. These products need to be used (out) first.
20. List some actions that are never tolerated in the bar areas.
Smoking, coughing or breathing over food or drinks, eating or drinking, chewing gums, wiping your
hands on your uniforms, touching your face, ears, eyes, nose or other body areas.
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Special Requests & Food Allergies
31. What is gluten?
Gluten is a protein composite found in wheat and related grains, including barley and rye. Gluten
gives elasticity to dough.
https://en.wikipedia.org/wiki/Gluten-related_disorders
32. Describe the Celiac Disease
Coeliac disease, also spelled celiac disease, is an autoimmune disorder affecting primarily the small
intestine that occurs in people who are genetically predisposed.
Coeliac disease is caused by a reaction to gluten.
Classic symptoms include gastrointestinal problems such as chronic diarrhoea, abdominal distention,
malabsorption, loss of appetite, and among children failure to grow normally.
https://en.wikipedia.org/wiki/Coeliac_disease
33. Describe lactose intolerance
Lactose intollerance is the inability of adults to digest lactose, a sugar found in milk and to a lesser
extent dairy products, causing side effects.
https://en.wikipedia.org/wiki/Lactose_intolerance
34. What is vegetarian?
Vegetarian is the practice of abstaining from the consumption of meat (red meat, poultry, seafood
and the flesh of any other animal).
https://en.wikipedia.org/wiki/Vegetarianism
35. Describe veganism
Vegans, in addition to being vegetarian, do not use other animal products and by-products such as
eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal
products.
https://en.wikipedia.org/wiki/Veganism
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PRODUCT KNOWLEDGE - FOOD
Breakfast
16. What is the “Continental Breakfast”?
A light breakfast typically consisting of coffee, bread rolls, butter, jams or marmelade, croissants and
pastries (Viennoiserie).
17. What is the “English Breakfast”?
Traditional full English breakfast includes bacon, fried, poached or scrambled eggs, fried or grilled
tomatoes, fried mushrooms, fried bread or toast with butter, and sausages. Black pudding, baked
beans and hash browned potatoes are often also included.
18. What is “Porridge”?
Porridge (called Oatmeal in the United States) is a dish made by boiling ground, crushed, or chopped
plants – typically grain (cereals) – in water or milk. It is often cooked or served with flavorings such as
sugar, honey and raisin. It is usually served hot in a bowl.
19. List a few breakfast eggs preparation.
Poached / Scrambled / Fried / Sunny-side-up / Over / Over Easy / Omelets
20. What is a pancake?
A pancake is a flat, thin and round cake (prepared from a starch-based batter containing eggs, milk
and butter) cooked on a griddle or frying pan in oil or butter. There are various types of pancakes, the
most common are plain, blueberry and banana. They can be served with maple syrup and whipped
cream.
https://en.wikipedia.org/wiki/Pancake
21. What are the “Viennoiseries”?
Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or
from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar).
Viennoiseries are typically eaten at breakfast or as snacks.
Well known Viennoiseries include croissants, brioche, Danish pastries, pain aux raisins, pain au
chocolat, etc.
22. Can you list a few types of toast bread?
White bread toast, Whole wheat bread toast, Rye bread toast, Blueberry bread toast.
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23. Describe lattes, cappuccinos and espresso coffee,
- A latte is a coffee drink made with espresso and steamed milk.
- Cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and
steamed milk foam.
- Espresso is generally thicker than coffee brewed by other methods
Brunch
24. List a few breakfast eggs preparation.
Brunch is a combination of breakfast and lunch eaten usually during the late morning on Sundays.
25. What are “Eggs Benedict”?
Eggs Benedict is an American breakfast or brunch dish that consists of two halves of an English muffin,
topped with ham or bacon, poached eggs, and hollandaise sauce.
https://en.wikipedia.org/wiki/Eggs_Benedict
26. What is a “Mimosa”?
A Mimosa is a cocktail composed of one part of Champagne (or other sparkling wine) and one part
of chilled citrus fruit juice, usually orange juice. It is traditionally served in a tall champagne flute with a
morning brunch.
Salads
27. Describe the Caesar’s Salad
The Caesar salad features Romaine lettuce and croutons and is dressed with parmesan cheese,
lemon juice, olive oil, Worcestershire sauce, garlic, and black pepper.
https://en.wikipedia.org/wiki/Caesar_salad
28. Describe the Niçoise Salad
The Niçoise Salad is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and
anchovies, dressed with a vinaigrette.
https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise
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29. Describe the Greek salad
Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives
(usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.
https://en.wikipedia.org/wiki/Greek_salad
30. Describe the Caprese Salad
The “Caprese Salad”, or simply “Caprese”, is an Italian salad dish made of sliced mozzarella,
tomatoes and basil, seasoned with extra-virgin olive oil, balsamic vinaigre and a pinch of salt.
https://en.wikipedia.org/wiki/Caprese_salad
31. Describe the Cobb Salad
It is a salad with bacon, avocado, tomato and blue cheese crumbles on lettuce with French
vinaigrette.
https://en.wikipedia.org/wiki/Cobb_salad
32. What is a Shrimp Cocktail (or Prawn Cocktail)?
The shrimp cocktail is a seafood dish consisting of shelled, cooked, shrimp or prawns in a cocktail
sauce (tomato juice, clam juice, lime juice, hot pepper sauce, ketchup), served in a glass.
https://en.wikipedia.org/wiki/Prawn_cocktail
Salad Dressings
33. What is “Thousand Islands” dressing?
It is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice,
orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée,
ketchup, or Tabasco sauce.
https://en.wikipedia.org/wiki/Thousand_Island_dressing
34. What is “Blue Cheese” dressing?
Blue cheese dressing Is a popular salad dressing and dip in the United States. It is usually made of
some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt,
milk, vinegar, onion powder, and garlic powder.
https://en.wikipedia.org/wiki/Blue_cheese_dressing
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35. What is “Vinaigrette”?
It is a culinary sauce made mixing vinegar and oil and usually seasoning it with salt, herbs, and spices.
https://en.wikipedia.org/wiki/Vinaigrette
36. What is “Ranch” dressing?
It is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, herbs
(commonly chives, parsley and dill) and spices.
https://en.wikipedia.org/wiki/Ranch_dressing
Soups
37. Describe the “French Onion Soup” (Soupe à l’oignon)
It a type of soup usually based on meat stock and onions, and often served gratinée with croutons
and cheese on top.
https://en.wikipedia.org/wiki/French_onion_soup
38. Describe the “Leek Soup”
Leek soup is a soup based on potatoes, leeks, broth, and heavy cream. Other ingredients used may
be salt and pepper, and various spices. Generally, the potatoes are diced and cooked in broth, while
the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may
be used for garnish.
https://en.wikipedia.org/wiki/Leek_soup
39. What is a “Gazpacho”?
Gaspacho is a soup made of raw vegetables and served cold, usually with a tomato base.
https://en.wikipedia.org/wiki/Gazpacho
40. What is a “Vichyssoise”?
It is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally
served cold but can be eaten hot.
https://en.wikipedia.org/wiki/Vichyssoise
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Pasta Dishes
41. Describe “Pasta Alfredo”
Pasta (usually fettuccine) Alfredo is a pasta dish where pasta is tossed with Parmesan cheese and
butter. The Alfredo sauce may also include cream.
https://en.wikipedia.org/wiki/Fettuccine_Alfredo
42. Describe Italian Gnocchi (Dumplings)
Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat
flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients with or without flavorings of
herbs, vegetables, cocoa, or prunes.
https://en.wikipedia.org/wiki/Dumpling#Italian_cuisine
43. Describe Lasagne (or Lasagna)
It is a typical Italian oven baked pasta dish made with several layers of lasagne sheets alternated with
sauces and various other ingredients.
https://en.wikipedia.org/wiki/Lasagne
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44. What are “Ravioli”?
Ravioli are a type of square dumpling composed of a filling sealed between two layers of thin egg
pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional
food in Italian cuisine. Other related filled pastas include the ring-shaped tortellini and the larger
tortelloni. https://en.wikipedia.org/wiki/Ravioli
45. What are “Pappardelle”?
Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives
from the verb "pappare", to gobble up. The fresh types are two to three centimetres ( 3⁄4–1 in) wide
and may have fluted edges. Dried egg pappardelle have straight sides. Originates from the Tuscany
region.
https://en.wikipedia.org/wiki/Pappardelle
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Entrées
46. What is “Beef Bourguignon”?
It is a French recipe from the Burgundy region (a notorious wine region). It is a stew prepared with
beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic,
onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
https://en.wikipedia.org/wiki/Beef_bourguignon
47. Describe “Beef Wellington”
Is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then
wrapped in puff pastry and baked. https://en.wikipedia.org/wiki/Beef_Wellington
48. What is “Tournedos Rossini”?
Tournedos Rossini is a French steak dish that comprises a beef tournedos (filet mignon), pan-fried in
butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at
the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-
glace sauce. https://en.wikipedia.org/wiki/Tournedos_Rossini
49. What is a “Chateaubriand”?
It is a meat dish cooked with a thick cut from the tenderloin filet.
https://en.wikipedia.org/wiki/Chateaubriand_steak
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50. What are the meat doneness levels? (Temperatures for beef, veal, lamb steaks and roasts)
https://en.m.wikipedia.org/wiki/Doneness
51. List 3 beef cuts
The chuck is the source of bone-in chuck steaks and roasts, and boneless clod steaks and roasts, most
commonly.
The rib contains part of the short ribs, the prime rib and rib eye steaks.
Brisket, primarily used for barbecue, corned beef or pastrami.
The foreshank or shank is used primarily for stews and soups.
The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is
used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami.
The loin has two subprimals, or three if boneless:
- the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
- the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top
sirloin and bottom sirloin (including tri-tip), and
- the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet
mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare
cooking. Some representative cuts are round steak, eye of round, top round, and bottom round
steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in
London broil, and the inside skirt steak, also used for fajitas.
https://en.m.wikipedia.org/wiki/Cut_of_beef
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52. What is “Bouillabaisse”
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The main
ingredients are scorpionfish, sea robin, European conger, herbs and spices.
https://en.wikipedia.org/wiki/Bouillabaisse
53. What is “Cioppino”?
Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish,
and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made
from the catch of the day, which in San Francisco is typically a combination of Dungeness crab,
clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is
then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local
sourdough or French bread. https://en.wikipedia.org/wiki/Cioppino
54. What is “Ratatouille”?
It is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as
ratatouille niçoise. The main ingredients are tomatoes, onions, zucchini, eggplant, bell peppers, garlic,
marjoram, basil, thyme and olive oil. https://en.wikipedia.org/wiki/Ratatouille
55. Describe the “Coq au vin” recipe
It is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red
Burgundy wine is typically used in the recipe. https://en.wikipedia.org/wiki/Coq_au_vin
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36. What are Lamb Chops?
Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin
chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both
kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven.
https://en.m.wikipedia.org/wiki/Meat_chop
37. What is a “Rack of Lamb”?
A rack of lamb or carré d'agneau is a cut of lamb cut perpendicularly to the spine, and including 16
ribs or chops. It is usually roasted, sometimes first coated with an herbed breadcrumb persillade. The
tips of the bones are sometimes decorated with paper frills called manchettes.
https://en.m.wikipedia.org/wiki/Rack_of_lamb
38. What is a “Burrito”?
It is a type of Mexican and Tex-Mex food consisting of a wheat flour tortilla wrapped or folded into a
cylindrical shape to completely enclose the filling. In Mexico, meat and refried beans are sometimes
the only fillings. In the United States, burrito fillings may include a combination of ingredients such as
Mexican-style rice or plain rice, beans or refried beans, lettuce, salsa, meat, guacamole, cheese, sour
cream and various vegetables. https://en.m.wikipedia.org/wiki/Burrito
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39. What is “Carpaccio”?
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or
pounded thin and served mainly as an appetizer. https://en.m.wikipedia.org/wiki/Carpaccio
40. What is “Ossobuco”?
It is a traditional Italian dish made with veal shank braised in white wine, vegetables and tomato
sauce. https://en.wikipedia.org/wiki/Ossobuco
41. What is “Wiener Schnitzel”?
The Wiener Schnitzel is a national dish of Austria. It is a very thin, breaded and pan fried cutlet made
from veal. In Italy it is best known as “Cotoletta alla Milanese”, although the two dishes are not
identical (the cotoletta alla Milanese is cooked bone-in).
https://en.wikipedia.org/wiki/Wiener_Schnitzel
https://en.wikipedia.org/wiki/Cotoletta
42. What is “Goulash”?
Goulash is a traditional soup or stew from Hungary made with meat and vegetables, seasoned with
paprika and other spices.
https://en.wikipedia.org/wiki/Goulash
43. What is a “Ragout”?
The term ragout (French ragout) refers to a main-dish stew.
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44. What is a “Surf and Turf”?
Is a main course which combines seafood and meat. The seafood used may be lobster prawns, or
shrimp, which may be steamed, grilled or breaded and fried. The meat is typically beefsteak,
although others may be used. One type of combination is lobster and filet mignon.
https://en.m.wikipedia.org/wiki/Surf_and_turf
45. What is a “Tartare de Bœuf” (Steak Tartare)?
Steak tartare is a meat dish made from finely chopped or minced raw beef. It is often served with
onions, capers and seasonings (the latter typically incorporating fresh ground pepper and
Worcestershire sauce), sometimes with a raw egg yolk. Tartare preparations can also be based on
seafood (typically salmon and tuna). https://en.m.wikipedia.org/wiki/Steak_tartare
46. What is “Escargots à la Bourguignonne”?
It is a French dish made with snails cooked with garlic butter, chicken soup or wine, and and parsley.
After they have been cooked the snails are placed back in the shell.
https://en.wikipedia.org/wiki/Escargot
47. What is “Fondue”?
Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a
portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the
cheese using long-stemmed forks. In the “Fondue Bourguignonne”, pieces of meat are cooked in hot
oil or broth. https://en.wikipedia.org/wiki/Fondue
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48. Name 5 types of seafood
Salmon, red snapper, swardfish, mackerel, sole, trout, scallops, calamari, mussels, clams, sea bass,
shrimps, rock fish, eels, sardines, herrings, squids, octopus, crabs, lobster, etc.
https://en.wikipedia.org/wiki/Seafood
49. Name 5 types of vegetables
Cabbage, beet, spinach, lettuce, beans, eggplant, tomato, cucumber, celery, garlic, pumpkin,
potatoes, peas, Lima beans, broccoli, Brussel sprouts, carrots, etc.
https://en.wikipedia.org/wiki/Vegetable
50. Name 5 types of fruits
Blackberries, raspberries, strawberries, blueberries, orange, grapefruit, lemon, lime, peaches,
nectarines, apricots, cherries, figs, apples, pears, pineapple, parsimon, grapes, etc.
https://en.wikipedia.org/wiki/Fruit
Sauces
51. What are the “Mother Sauces”?
The French “mother sauces” were originally four base sauces set forth by Marie-Antoine Carême in
the 19th century. Carême’s four original mother sauces were Allemande, Bechamel, Veloute and
Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of
Velouté, and added Sauce Tomat and Hollandaise.
https://en.m.wikipedia.org/wiki/Sauce#French_cuisine
52. Describe the “Sauce Béchamel”
It is a milk-based sauce, thickened with a white roux.
53. Describe the “Sauce Velouté”
It is a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
54. Describe the “Sauce Hollandaise”
It is an emulsion of egg yolk, butter and lemon or vinegar, usually seasoned with lemon juice, salt, and
a little white pepper or cayenne pepper. Hollandaise sauce is well known as a key ingredient of Eggs
Benedict, and is often paired with vegetables such as steamed asparagus.
55. Describe the “Sauce Espagnole”
It is a fortified brown veal stock sauce, thickened with a brown roux.
56. Describe the “Sauce Tomate”
It is a tomato based sauce.
57. Describe the “Sauce Béarnaise “
It is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with
herbs. It is considered to be a "child" of the mother Hollandaise sauce.
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58. What is the difference between Béarnaise Sauce and Hollandaise Sauce?
While the batter of Hollandaise and Béarnaise sauces is the same, there are differences in flavorings.
- Hollandaise makes use of lemon juice while Béarnaise sauce has ingredients such as peppercorns,
vinegar, and chervil, in addition to the ingredients of Hollandaise that happen to be salt, cayenne,
thyme, and shallots.
- Béarnaise is creamier of the two while Hollandaise is thicker of the two sauces.
- Hollandaise is used with dishes of eggs and vegetables whereas Béarnaise is used more often as a
condiment with meats and fish recipes."
59. What is “Sauce Allemande” (translated German sauce)?
Also known as Sauce Parisienne, Allemande sauce is a sauce in French cuisine that is based on a
light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but
thickened with egg yolks and heavy cream, and seasoned with lemon juice. The sauce is generally
known today as Sauce Parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres,
and gratiné dishes topped with a coating of bread crumbs.
60. Describe “Mint Jelly”
Is a sauce traditionally made from finely chopped spearmint leaves, soaked in vinegar, and a small
amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the
consistency of double cream. In British and Irish cuisine it is traditionally used as a complement to roast
lamb.
61. Describe the “Bolognaise” sauce
Known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In
Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla
bolognese".
62. Describe the “Pesto” sauce
It is a green colored sauce originating in Genoa in the Liguria region of northern Italy (pesto
genovese). It is traditionally made with crushed garlic, basil, and European pine nuts blended with
olive oil, Parmigiano-Reggiano. https://en.wikipedia.org/wiki/Pesto
63. What is “Carbonara”?
It is an Italian pasta dish sauce from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-
Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti and bucatini are usually
the preferred pasta for this sauce. Cream is not common in Italian recipes, but is often used elsewhere
https://en.wikipedia.org/wiki/Carbonara
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Potatoes
64. Describe baked potatoes
A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked
potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as
butter, cheese or ham. Sour cream is usually offered as a condiment.
65. Describe “Potatoes au Gratin” or “Potatoes Gratinées”
Is a traditional regional French dish based on potatoes and crème fraiche.
66. Describe “Mashed Potatoes”
It is a dish prepared by mashing boiled potatoes. Butter, vegetable oil, milk and/or cream are usually
added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any
other desired herbs and spices. https://en.wikipedia.org/wiki/Mashed_potato
67. Name 5 kinds of potato dishes
Mashed, puree, au-gratin, duchess, baked, dauphinois
Gratin dauphinois
Cheese
68. What is blue cheese?
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium
added so that the final product is spotted or veined throughout with blue, blue-grey, blue-green, or
blue-brown mold and carries a distinct smell, either from that or various specially cultivated bacteria.
The characteristic flavor of blue cheeses tends to be sharp and salty.
https://en.m.wikipedia.org/wiki/Blue_cheese
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69. What is Brie?
It is a French soft cheese made with cow's milk.
https://en.m.wikipedia.org/wiki/Brie
70. What is Camembert?
It is a French soft, creamy, surface-ripened cow's milk cheese.
https://en.m.wikipedia.org/wiki/Camembert
71. What is Cheddar?
It is a relatively hard, pale-yellow-to-off-white sometimes "sharp" (i.e., acidic)-tasting, natural cheese. It
originates in the British village of Cheddar in Somerset, United Kingdom.
https://en.m.wikipedia.org/wiki/Cheddar_cheese
72. Describe Emmental cheese
Emmental is a yellow, medium-hard cheese that originated in the area around Emmental, in
Switzerland. It is one of the cheeses of Switzerland, and is sometimes known as Swiss cheese.
https://en.m.wikipedia.org/wiki/Emmental_cheese
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73. What is goat cheese?
It is a cheese made out of the milk of goats. https://en.m.wikipedia.org/wiki/Goat_cheese
74. What is Gouda?
It is a Dutch yellow cheese made from cow's milk. https://en.m.wikipedia.org/wiki/Gouda_cheese
75. What is Mozzarella?
Mozzarella is a southern Italian semi-soft, usually white cheese traditionally made from Italian buffalo
milk by the pasta filata method. It is one of the main ingredients of the popular appetizer Caprese
Salad. https://en.wikipedia.org/wiki/Mozzarella
76. What is Parmesan Cheese?
Parmigiano-Reggiano, or Parmesan cheese, is an Italian hard and granular cheese made from
unpasteurized cow's milk. It is commonly grated over pasta dishes, stirred into soups and risottos, and
eaten on its own. https://en.wikipedia.org/wiki/Parmigiano-Reggiano
77. What is Provolone?
Provolone is an Italian semi-hard cheese with taste varying greatly from provolone piccante
(sharp/piquant), aged for a minimum of four months and with a very sharp taste, to provolone dolce
(sweet) with a very mild taste. https://en.wikipedia.org/wiki/Provolone
78. What is Stilton?
Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell
and taste, and the lesser-known White. https://en.wikipedia.org/wiki/Stilton
79. What is the difference between Brie and Camembert?
- Brie originates in Brie while Camembert originates in Normandy, France.
- Brie is usually made from pasteurized milk, on the other hand Camembert’s early production was
made from unpasteurized milk.
- Brie is made into big wheels, while camembert cheese are made into small rounds.
80. What is the difference between Roquefort and Gongorzola?
Roquefort and Gorgonzola are two kinds of blue cheese. Roquefort is a French sheep’s milk cheese
and Gorgonzola is Italian and made from cow’s milk. Roquefort has a sharper flavor, but is not as
strongly flavored as robust and aromatic Gorgonzola.
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Desserts
81. Describe the “Tiramisu”?
Tiramisu is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Savoiardi biscuits),
dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured
with cocoa. https://en.wikipedia.org/wiki/Tiramisu
82. What is a “Crème Brulée”
Also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard
base topped with a contrasting layer of hard caramel.
https://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e
83. Describe a “Cheesecake”
Cheesecake is a sweet dish consisting of one or more layers. The main, and thickest layer, consists of a
mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom
layer it often consists of a crust or base made from crushed cookies (or digestive biscuit), graham
crackers, pastry, or sponge cake. https://en.wikipedia.org/wiki/Cheesecake
84. What is a sorbet?
Often confused with Ice-Cream. It is a frozen dessert made from sweetened water with flavoring
(typically fruit juice). https://en.wikipedia.org/wiki/Sorbet
85. Describe “gelato”
It is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English
this word commonly refers to varieties of ice cream made in a traditional Italian style. Gelato can be
made with milk, cream, various sugars. https://en.wikipedia.org/wiki/Gelato
86. What is a “Rice Pudding”?
Riz au lait (French). It is a dish made from rice mixed with water or milk and other ingredients such as
cinnamon and raisins. https://en.wikipedia.org/wiki/Rice_pudding
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87. Describe the “Floating Island on vanilla sauce”
Œufs à la neige (French). It is a French dessert consisting of meringue floating on crème anglaise (a
vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract
then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly
cooked. https://en.wikipedia.org/wiki/Floating_island_(dessert)
88. Describe “Rum Baba”
It is a spongy cake soaked in Rum.
https://en.wikipedia.org/wiki/Rum_baba
89. What is the “Sachertorte”?
It is a cake invented by an Austrian confectioner called Franz Sacher. The cake consists of a dense
chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top
and sides. It is traditionally served with unsweetened whipped cream.
https://en.wikipedia.org/wiki/Sachertorte
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90. What is a “Bavarois”?
Bavarian cream, Crème bavaroise or simply Bavarois is a dessert similar to pastry cream but thickened
with gelatin or isinglass instead of flour or cornstarch, and sometimes flavored with liqueur. It is not to
be confused with crème anglaise, which is a custard sauce thickened with egg.
https://en.wikipedia.org/wiki/Bavarian_cream
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PRODUCT KNOWLEDGE - BEVERAGE
Wine
1. Which wine should be paired with red meat?
Red wines
2. Name the three types of wine.
Still (or natural), fortified, sparkling.
3. Which color wine should be generally paired with seafood?
White wine.
4. What color wine is traditionally paired with cheeses?
Red wine.
5. Describe how to properly open a bottle of sparkling wine.
Remove the foil completely from neck to cork. Place a napkin over the cork and wire cage nd hold
your thumb on the top of the cork to prevent it from popping. Loosen the cage around the neck,
keeping the cork covered with the napkin. Hold the bottle at a 45° angle and slowly twist the bottle
and cork in opposite directions to release the cork.
6. Describe how to properly evaluate the color and clarity of a wine.
Pick up the glass by the stem or base, hold the glass up to the light to evaluate the color.
7. What type of wine should be paired with a blue cheese?
White wines or Port.
8. Name four types of white wines.
Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling.
9. What is the difference between a sparkling wine and Champagne?
Sparkling wine can only be called Champagne if it is made in Champagne, France.
10. What is the dominant grape in Chianti wines?
Sangiovese
11. When speaking of new world wines, which countries are generally referred to?
Argentina, Australia, Chile, New Zealand, South Africa and the United States.
12. Name four types of red wines.
Merlot, Cabernet Sauvignon, Pinot Noir, Malbec.
13. Why are red wines usually aged in oak barrels?
The oak barrels also contain tannins (in addition to those already in the wine), which contribute to the
wine's flavor. These tannins have antioxidants to keep the wine from spoiling. As the wine ages, the
tannins will mellow and lose their astringency, making the wine more enjoyable to drink.
14. How many basic tastes can the tongue perceive?
Four. The tongue can only identify the basic tastes of Sweet, detected on the tip, Sour and Salty,
detected on the sides, and Bitter, detected on the back. It is the combination of these that make up
the myriad of our perceived tastes.
15. Do you know what “appellation of origin” means?
Appellation of origin is another name for the place in which the dominant grapes used in the wine
were grown. It can be the name of a country, State, county or geographic region called a viticultural
area, or their foreign equivalents.
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Spirits
1. Can you name three types of Whisky?
Single malt whisky: it is from a single distillery made from a mash that uses only one particular malted
grain.
Blended malt whisky: it is a mixture of single malt whiskies from different distilleries.
Bourbon whiskey: made from mash that consists of at least 51% corn (maize).
2. What is Gin made from?
From the distillation of juniper berries.
3. How do you make a “White Russian”?
Vodka, coffee liqueur (Kahlua), light cream or milk.
4. Can you list the ingredients of a “Cosmopolitan”?
Vodka, Triple Sec, cranberry juice, fresh lime.
5. Can you list the ingredients of a “Classic Martini”?
Gin, Dry Vermouth, Bitters. Garnish with green olives or lemon twist.
6. Can you name the four categories of tequila?
Oro/Gold, Bianco/White/Silver, Reposado/Rested, Anejo/Aged
7. Describe the differences between Johnnie Walker Red, Black and Blue.
Red: aged in wooed for less than 8 years.
Black: aged in wood for 12 years.
Blue: blended to recreate the authentic taste and character of some of the earliest whiskey blends,
giving it a rich and smooth taste.
8. Identify the four glasses below:
Hurricane Highball Snifter Shot Glass
or Piña Colada glass
9. Kahlua, Chambord, Lemoncello and Triple Sec are all examples of what type of alcoholic beverage?
Flavored liqueurs.
10. Name three cocktails that feature Vodka.
Cosmopolitan, Bloody Mary, Screwdriver, Sex on the Beach, Sea Breeze
11. What flavor is Cointreau?
Orange
12. What flavor is Midori?
Melon
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13. Can you list the ingredients of a “Long Island Iced Tea”?
Gin, Vodka, Tequila, Rum, Triple Sec, topped with Coke.
14. What country is Kronenbourg beer from?
France
15. Can you list the ingredients of a “Margarita”?
Tequila, Triple Sec or Cointreau, Lemon Juice