250 server quiz questions across 10 categories. For structured, consistent knowledge assessments.
Category 1: Menu Knowledge
What are the main ingredients in our signature dish?
How is our most popular starter prepared and what does it taste like?
Which dishes on the menu are suitable for vegetarians?
What sides are included with the grilled chicken?
Which dishes contain dairy as an ingredient?
How would you describe the flavour profile of our bestselling main course to a guest?
What is the portion size of the classic burger patty?
Which dishes were added in the most recent menu update?
What garnishes are used on the beef carpaccio?
Name three dishes that can be modified for a guest who avoids red meat.
What cooking method is used for the salmon — grilled, pan-fried, or baked?
Which dishes contain pork, including hidden sources like bacon bits or lard?
What is the recommended internal temperature for our burgers as per kitchen standards?
How many courses does our tasting menu include, and what are they?
Which starter would you recommend to a guest who enjoys bold, spicy flavours?
What is the difference between our two pasta dishes on the current menu?
Which dishes are served with a sauce, and can the sauce be served on the side?
Name all dishes that include seafood, including those where it is a minor ingredient.
What is the shelf life policy for dishes that contain fresh fish?
Which items on the menu are made fresh daily versus prepared in advance?
What allergens are present in our house-made salad dressing?
Can any of our desserts be modified to be dairy-free?
What is the recommended wine or beverage pairing listed for the chef's special?
Which dishes are most popular during lunch versus dinner service?
If a guest asks what you personally recommend, which dish would you suggest and why?
Category 2: Beverage Knowledge
Which red wine on our list pairs best with a beef dish and why?
What is the difference between our house wine and our premium wine selection?
Name all wines available by the glass on the current list.
What beers are available on tap tonight?
What is the alcohol content of our strongest cocktail?
Which cocktails on our menu are suitable for guests avoiding gluten?
What are the ingredients in the house margarita?
Name three mocktails or non-alcoholic specialty drinks available.
Which white wine would you recommend with the seafood platter?
What is the correct glassware for serving a Pinot Noir?
How do you describe the taste of a dry Riesling to a guest unfamiliar with wine?
What is the difference between a lager and an ale when a guest asks?
Which cocktails contain egg white, and why is this relevant to allergy guests?
What beverages are available in both regular and large sizes?
How would you describe our signature cocktail to a first-time guest?
Which spirits are used as the base in our top three cocktails?
What non-alcoholic options are available that are not just juice or soft drinks?
How do you recommend a beverage pairing for a guest who says they do not like wine?
What is the correct way to present and open a bottle of wine at the table?
Which beers are locally brewed or sourced from regional producers?
What digestifs or after-dinner drinks do we offer?
How much does a bottle of our most popular champagne cost?
Which cocktails are seasonal or limited-time offerings?
What is the correct procedure if a guest sends back a bottle of wine they claim is corked?
Name two beverage upsells you could suggest to a guest who orders still water only.
Category 3: Promotions & Marketing Knowledge
What is today's daily special, and how would you describe it in one sentence?
What are the current happy hour times and which items are included?
Is there a set lunch menu available, and what does it include?
What limited-time offers are currently running?
How does our loyalty programme work, and how does a guest sign up?
What is the value of our current gift card promotion?
Are there any current promotions tied to a sporting event or season?
What upcoming events are scheduled at the restaurant this month?
How would you explain the loyalty programme benefits to a guest in under 30 seconds?
Is there a referral incentive for guests who bring new customers?
What social media platforms does the restaurant actively use?
Are guests encouraged to check in or tag the restaurant on social media?
Is there a birthday or anniversary promotion, and how does a guest register for it?
What is the current promotion on cocktails or beverages during happy hour?
Are there any meal deal combinations currently being promoted?
What is the deadline or expiry date of the current limited-time offer?
How do guests redeem loyalty points, and is there a minimum threshold?
Are there any corporate or group dining promotions available?
What promotional materials are available at the host stand or table?
Does the restaurant offer a prix fixe or early bird menu, and during what hours?
What is the restaurant's current rating or recognition that you could mention to guests?
Has the restaurant been featured in any local press or guides recently?
Are there any delivery platform promotions currently active?
What is the procedure for applying a promotional discount code in the POS?
If a guest asks whether we have any deals tonight, what is the correct and complete answer?
Category 4: Service Standards
Within how many minutes should guests be greeted after being seated?
What should your opening greeting to a new table include?
At what point during the meal should you perform a quality check?
What is the correct way to take a food order — who do you start with at the table?
How do you handle a situation where a guest's food is taking longer than expected?
What is the correct procedure for clearing plates between courses?
How do you ensure the table is reset correctly between courses?
What is the expected response time when a guest signals for assistance?
How do you handle a complaint from a guest without becoming defensive?
What are the steps to follow when a guest requests to speak to a manager?
When is it appropriate to offer a complimentary item, and who must authorise it?
What is the correct way to present the bill to a guest?
How should servers communicate with each other during busy service without disrupting guests?
What is the policy for servers checking in on a table without interrupting conversation?
How do you manage a table that is lingering beyond its reservation time when the next guests have arrived?
What is the procedure for handling a no-show reservation?
How do you greet a guest who returns regularly and is known by name?
What language or tone should be avoided when speaking to guests?
How do you adapt your service style for a table of business guests versus a family with children?
What is the handover procedure when passing a table to another server mid-shift?
How do you ensure every guest at the table receives their correct dish?
What do you do if you accidentally spill something on a guest?
What is the correct way to handle a guest who is being rude or aggressive?
How do you manage service for a guest with a physical disability or mobility issue?
What is the correct cultural etiquette to observe when serving international guests?
Category 5: POS & Technology Knowledge
How do you open a new table in the POS system?
What is the correct way to enter a food modification or special request?
How do you split a bill evenly between four guests?
How do you split a bill by item rather than equally?
What is the procedure for voiding an incorrect item after it has been sent to the kitchen?
How do you apply a percentage discount to a bill?
How do you apply a fixed-amount discount or promotional code?
What is the process for processing a gift card payment?
How do you handle a card payment that is declined at the table?
What is the correct procedure for issuing a full refund?
How do you issue a partial refund for one item on a multi-item bill?
How do you transfer a table to another server in the POS?
What do you do if the POS system freezes or goes offline during service?
How do you reprint a bill that a guest has already received?
How do you add a late item to a bill that has already been partially paid?
What is the process for marking a table as having a dietary requirement in the system?
How do you access the table floor plan in the POS?
How do you input a takeaway or to-go order?
What is the process for applying a manager override in the POS?
How do you look up a previous transaction if a guest has a query about their bill?
How do you process a split payment where one guest pays by card and another by cash?
What do you do if a guest pays with a foreign currency?
How do you enter a beverage order for the bar separately from a food order for the kitchen?
What reports can servers access in the POS, and when would you need them?
What is the correct end-of-shift procedure in the POS system?
Category 6: Allergy & Dietary Knowledge
Name all 14 major allergens as defined by EU food safety regulations.
What is the correct procedure when a guest declares a severe nut allergy?
Which dishes on the current menu contain gluten?
Which dishes are fully vegan with no animal-derived ingredients?
What is cross-contamination, and how do you prevent it?
How do you communicate a guest's allergy to the kitchen team?
Which dishes contain shellfish, including as a minor ingredient or in sauces?
What does lactose intolerance mean, and which dishes are safest for a lactose-intolerant guest?
Can the kitchen modify any dishes to remove a specific allergen, and who confirms this?
What is the difference between a food allergy and a food intolerance?
Which sauces or dressings on the menu contain hidden allergens such as mustard or sulphites?
What is the procedure if a guest has an allergic reaction in the restaurant?
Which dishes are certified halal or prepared according to halal standards?
Which dishes are suitable for a kosher diet?
What oils are used in the kitchen, and could they pose a risk to guests with nut allergies?
How do you handle a guest who is unsure whether they have an allergy or just a preference?
What is the policy for guests who bring their own food due to severe dietary restrictions?
Are any of our desserts free from the top allergens by default?
How should servers describe allergen information — from memory, from the menu, or always from the allergen register?
What is the allergen register, and where is it kept?
Which dishes contain alcohol as an ingredient, even in small amounts?
What does the term plant-based mean, and is it the same as vegan?
Which menu items contain added sugar, relevant to guests managing diabetes?
How do you ensure a gluten-free meal is not contaminated by bread or croutons during plating?
What is the correct response if you are unsure whether a dish contains a specific allergen?
Category 7: Upselling & Sales Techniques
What is the difference between upselling and cross-selling, and give an example of each?
A guest orders a house burger and tap water — give a natural upsell suggestion.
How do you recommend a premium wine without making a guest feel pressured?
Which appetisers pair best with our most popular main courses?
What add-ons or extras are available for guests who want to enhance their meal?
How do you introduce the dessert menu after mains in a way that feels natural?
Which desserts are most frequently ordered, and why do guests enjoy them?
What is the correct tone to use when making an upsell recommendation?
How do you upsell to a table that seems budget-conscious?
What premium side upgrades are available, and what is the additional cost?
How do you suggest a cocktail to a guest who only asks for the wine list?
When is the best moment during service to suggest an additional course?
How do you recommend a dish you have never personally tasted?
What language should you avoid when making recommendations, and why?
How do you handle a guest who declines every upsell suggestion?
What is the value of suggesting a second round of drinks, and when should you do it?
How do you describe a premium menu item to justify its higher price to a guest?
Which menu items have the highest profit margin and are recommended to upsell?
How do you suggest a wine bottle upgrade from a glass order?
What is an effective way to promote a limited-time dish before the guest even opens the menu?
How do you recommend a digestif or after-dinner drink naturally at the end of the meal?
How do you tailor your upselling approach for a table celebrating a special occasion?
What is the correct way to describe a dish as a personal recommendation?
How do you ensure upselling does not feel like a sales pitch but rather genuine guidance?
What is your restaurant's average check target per cover, and how does upselling help achieve it?
Category 8: Restaurant Operations Knowledge
What are the restaurant's opening and closing hours, including any variation by day?
What is the reservation policy for groups of eight or more?
What information must be collected when taking a reservation?
What is the cancellation policy for reservations, and is there a deposit required?
How do you manage a waitlist during a fully booked service?
What is the procedure for a walk-in guest when no tables are immediately available?
Which delivery platforms does the restaurant partner with?
What is the procedure for packaging and handing over a takeaway order?
What is the policy for guests who arrive significantly late for their reservation?
How do you handle a large party that arrives without a booking?
What is the procedure for setting up the restaurant before service begins?
What is the shift handover process, and what information must be passed on?
What is the dress code policy for guests, and how do you enforce it diplomatically?
Which payment methods does the restaurant accept?
What is the tipping or gratuity policy, and how is it distributed?
What is the procedure if a guest leaves without paying?
How do you handle a guest who has a complaint about the wait time?
What is the restaurant's policy on mobile phones or photography at the table?
How are private dining or event bookings handled differently from regular reservations?
What is the minimum notice required to book a private event or function?
What is the procedure for guests who wish to store luggage or belongings?
Is there a cloakroom or coat check service, and what is the procedure?
What neighbouring transport options or parking facilities can you direct guests to?
What currencies or international payment cards are accepted?
What is the procedure at the end of service for closing down the dining floor?
Category 9: Brand & Guest Experience Knowledge
What is the history and founding story of this restaurant?
What inspired the current menu concept or cuisine style?
What is the restaurant's mission statement?
What are the restaurant's core service values, and can you name all of them?
How would you describe the restaurant's atmosphere and concept to a first-time guest?
What makes this restaurant different from competitors in the area?
Has the restaurant received any awards, ratings, or press recognition?
Who is the head chef, and what is their culinary background?
What is the story behind the restaurant's name?
What type of guest experience does the restaurant aim to create?
How do you personally represent the brand during every guest interaction?
What is the restaurant's approach to sustainability or ethical sourcing?
Does the restaurant have any community involvement or charitable partnerships?
How would you describe the restaurant's style of service — formal, relaxed, or something else?
What do regular guests say they love most about dining here?
How do you handle a guest who compares the restaurant unfavourably to a competitor?
How would you tell the story of a dish on the menu in a compelling way?
What is the restaurant's policy on guest feedback, and how is it acted upon?
How do you ensure every guest leaves with a positive impression, even after a problem?
What is the brand tone of voice — and how does it show up in how you speak to guests?
What are the visual identity standards of the restaurant — uniforms, table settings, presentation?
How do you make a returning guest feel genuinely valued and recognised?
What is the guest recovery policy when someone has had a poor experience?
How does the restaurant handle online reviews, positive and negative?
If a guest asks you what you love about working here, what is your answer?
Category 10: Safety & Compliance Knowledge
What is the minimum safe holding temperature for hot food?
What is the maximum safe temperature for cold food storage?
What are the steps to follow if a guest slips and falls in the restaurant?
Where are the emergency exits and assembly points located?
What is the procedure in the event of a fire during service?
How do you report a workplace accident or near-miss incident?
What are the signs that a guest may be becoming intoxicated, and what do you do?
How do you refuse service of alcohol to a guest in a calm and professional manner?
What is the legal age for alcohol consumption in this country, and how do you verify it?
What is the restaurant's policy on accepting proof of age, and which documents are valid?
What do you do if a guest appears to be seriously ill at the table?
What is the location and content of the first aid kit?
Who is the designated first aid officer on duty during service?
What are the correct handwashing procedures, and how often should they be performed?
What is the procedure if you suspect a guest has been given the wrong allergen information?
What is the policy regarding service animals, and can they be refused entry?
What is the restaurant's policy on CCTV use and guest privacy?
How should guest personal data collected through loyalty programmes be handled?
What are the food labelling requirements for any dishes sold as takeaway?
What is the correct procedure for handling a bomb threat or security alert?
What do you do if you witness a colleague behaving inappropriately toward a guest?
What is the restaurant's anti-harassment policy for both guests and staff?
How do you handle a situation where a guest is harassing another guest or a staff member?
What are the local licensing laws that affect service hours for alcohol?
What health and safety certifications are servers required to hold, and how often must they be renewed?
These 250 questions cover every critical area of server knowledge. Use them as a bank to build quizzes at any level — pick and mix by category, difficulty, and question type depending on your training stage.