all access staffing test

1. Default Section

1. Please Fill out the following
2. For off site catering describe how you would set up a dish area or scullery area?
3. How do you set up a chaffing dish?
4. What size table cloth goes on a 60" round?
5. What does it mean to box a table?
6. What side of the guest do you bus the table from?
7. What side of the guest do you pour wine from?
8. What side of the guest do serve food from?
9. What is a charger?
10. Part !. Describe a time line of what duties you would perform from start to finish of an event in your field of catering expertise.
Part 2. Why do you want to Serve?
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