6. At a party, it's sometimes permissible for serving personnel to

A. smoke, provided they don't do so in view of the guests.
B. become part of the party if they know some of the guests.
C. take home any leftovers that remain.
D. sample the buffet items before the guests arrive.
Student Answer: C
Answer: Incorrect
Reference:

11. Which of these procedures is a distinctive feature of a formal buffet?
A. Desserts are served at separate stations.
B. The buffet service begins with preparation of the silverware.
C. The knife and fork are rolled inside a napkin for each place setting.
D. Desserts are served to the tables.
Student Answer: A
Answer: Incorrect
Reference:

12. The accepted way to eat caviar is to
A. place a small spoonful directly onto a toast wedge.
B. spread it evenly over pasta or potatoes.
C. place a small spoonful of caviar on your plate.
D. mix it with an equal part of mayonnaise and spread it on bread.
Student Answer: A
Answer: Incorrect
Reference:

14. Guidelines to formal etiquette quite clearly stipulate that
A. bread should always be divided into servings with a sharp knife.
B. eating a canapé directly from a server's tray is permissible.
C. corn on the cob should be eaten with a knife and fork.
D. asparagus spears should be eaten with the fingers.
Student Answer: A
Answer: Incorrect
Reference:

15. Which of the following statements about table service settings is correct?
A. Bread and butter plates go to the right of the dinner plate.
B. The salad fork is placed inside the dinner fork.
C. Water glasses go above the dinner plate.
D. Silverware is positioned according to size, with the largest utensil closest to the plate.
Student Answer: D
Answer: Incorrect
Reference:

16. Which of the following statements describes French service?
A. Music is provided during the first course.
B. Guests help themselves from a buffet table.
C. The host serves the guests from the head of the table.
D. The appropriate silver is placed before each course.
Student Answer: C
Answer: Incorrect
Reference:

17. In a table setting, the tines of the dessert fork should always be facing toward the
A. bottom of the table.
B. right of the table.
C. top of the table.
D. left of the table.
Student Answer: D
Answer: Incorrect
Reference:

19. It's sometimes permissible to eat _______ with your fingers.
A. asparagus
B. hot dogs
C. fried clams
D. soft-boiled eggs
Student Answer: C
Answer: Incorrect
Reference:

20. How does a fish fork differ from a regular meat fork?
A. It's shorter than a meat fork.
B. It has fewer tines than a meat fork.
C. It has sharper tines than a meat fork.
D. Its left tine is thicker than the others.
Student Answer: B
Answer: Incorrect
Reference:

This is the Lowest I have ever gotten and I can only take this one more time. Can anybody help please?

The best help I can give you is to study, really study, your book.

I don't think any of us has ever taken a course in catering.

6. A

11. ?
12. C
14. ?
15. ?
17. B
19. A
20. A

20 - A Correct

12 - C Correct

I'm sorry to hear that you are struggling with these questions. I can certainly help you understand the correct answers and provide some guidance for studying. Let's go through each question one by one:

Question 6: The correct answer should be B. The question asks about the permissibility for serving personnel at a party. Option B states that serving personnel can become part of the party if they know some of the guests. This implies that they can interact and socialize with the guests they know. It is important to read the question carefully and understand the context.

Question 11: The correct answer should be C. The question asks about a distinctive feature of a formal buffet. Option C states that the knife and fork are rolled inside a napkin for each place setting. This is a specific detail related to formal buffet etiquette, making it the correct answer.

Question 12: The correct answer should be C. The question asks about the accepted way to eat caviar. Option C states that a small spoonful of caviar should be placed on your plate. This is the proper etiquette for eating caviar.

Question 14: The correct answer should be C. The question asks about guidelines for formal etiquette. Option C states that corn on the cob should be eaten with a knife and fork. This is the correct etiquette for eating corn on the cob in a formal setting.

Question 15: The correct answer should be A. The question asks about table service settings. Option A states that bread and butter plates go to the right of the dinner plate. This is the correct placement according to table service etiquette.

Question 16: The correct answer should be D. The question asks about French service. Option D states that the appropriate silverware is placed before each course. This is a characteristic of French service, where each course is accompanied by its specific cutlery.

Question 17: The correct answer should be C. The question asks about the tines of the dessert fork in a table setting. Option C states that the tines should always be facing towards the top of the table. This is the correct orientation for the dessert fork.

Question 19: The correct answer should be A, C, and D. The question asks about foods that can be eaten with your fingers. Options A, C, and D (asparagus, fried clams, and soft-boiled eggs) are all foods that can be eaten with your fingers in certain informal settings.

Question 20: The correct answer should be D. The question asks about the difference between a fish fork and a regular meat fork. Option D states that the left tine of a fish fork is thicker than the others. This is a distinguishing feature of a fish fork.

To improve your performance, I recommend reviewing the references provided for each question. These references should contain relevant information and guidelines for proper etiquette, which will help you understand the correct answers. Additionally, practicing with sample questions or seeking out etiquette resources can further enhance your knowledge in this area. Good luck on your next attempt!