PHSOB Club Quick Quiz Answers

Here are some expanded answers to the quick quiz questions. Don’t forget to take a look at how you’re doing on the leaderboard at the bottom of the page.

chef cutting meat

QUESTION 1 ANSWER

Who’s job is it to ensure tables are cleared and cleaned during and after clients have eaten their meals and finished their drinks, and that there is crockery and cutlery ready for the next set of clients?

  • All waitron staff
  • Cleaning staff
  • Runners and junior waitrons
  • Bar staff for the glasses

It is your role to ensure there are sufficient tools available and ready to use during your shift, and the next. When we have spare time, we don’t hang around in groups, we clear tables of any unnecessary cutlery and crockery and we ensure that we have sufficient tools prepared and ready at all times.

chef cutting meat

QUESTION 2 ANSWER

Which sentence is NOT correct? of the following are not part of the General rules?

  • We only provide silver metal ice buckets to clients
  • We ensure all ice buckets don’t have cracks or leaks before taking them out to the client
  • All ice buckets are regularly checked and we ensure they remain topped up with enough ice
  • We can provide an ice bucket even though there are only 2 beers served

When there are plastic ice buckets, it is our job to ensure that they have no cracks or leaks. It’s your duty to report any of those issues immediately and ensure they are not used again. We Keep ice buckets regularly filled (with ice).

Old Fashioned

QUESTION 3 ANSWER

Which of the following are NOT part of the essential tools each waitron needs to carry with them at all times? 

  • Cell phone
  • Cloth (to wipe outside tables and chairs)
  • Bar blade / Bottle opener / waiter’s friend
  • Well-presented notebook (no loose papers) 

It is our responsibility that we are well equipped to perform our tasks. The list of essential equipment required includes: Cloth (to wipe outside tables and chairs); sufficient cash float (notes and coins); Apron; Bar blade / Bottle opener / waiter’s friend; notebook; lighters; 2 x working black pens. 

 

Old Fashioned

QUESTION 4 ANSWER

Which of the following sentences is correct?

  • Make sure you know which items on the menu are available and which are out of stock before starting your shift
  • Menus can be brought to clients when they ask for them
  • Menus should be sanitised once a day
  • Serving baskets should be brought out with whatever is on it at the time, we top up the contents on request of the client.

We make it a default to bring at least one menu to a table when clients arrive and we only take it away if clients say they don’t want it. A client should never have to ask for a menu. We make sure the menus are wiped (with sanitiser spray) before and after each use. Upon client request for food, we ensure all serving baskets are prepared and stocked before taking them out to the client. Don’t stock-up these up in-front of clients.

simmering

QUESTION 5 ANSWER

Which of the following is not part of the standard serving basket contents?

  • Fresh chillies
  • Salt and pepper
  • Knives and forks wrapped neatly in serviettes
  • Extra serviettes

Fresh chillies, parmesan cheese, expensive sauces and specific spices can be brought to client’s upon request, subject to availability.

PHSOB CLUB
LEADERBOARD

NOTE: Click on the GREEN + sign on your row to see the entire month’s data for you.

ALSO NOTE: The Leaderboard only updates every hour.

Rank
Name
Total
4 Feb
11 Feb
18 Feb
25 Feb
1Dell55000
2Matshidiso55000
3Robert55000
4Tafadzwa55000
5Denwines44000
6Joyce44000
7Yvonne44000
8Darren33000
9Otilia33000
10Hendrick22000
11William22000
12Patrick11000
13Cleo00000
14Gadifeli00000
15Steffani00000
16Dan00000

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See you on the next quick quiz. In the meantime, keep on learning as you go.

The Team at TapLearnGo