What member of a restaurant’s staff is responsible for making daily entries in a log book?

Which of the following is not true of a no-reservations policy?

A checklist of opening and closing duties can be used to help even out the day’s work.

New tables should be staggered every __________ minutes to keep a nice, steady flow.

How should wine glasses be preset on the table?

Complicated napkin folds can be perceived as being less sanitary.

Flatware is position in the order that it is to be used by the guest.

Potentially hazardous foods can be stored at room temperature.

Set chairs at the tables so that the seat is completely under the table.

Side stands are used for: