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What type of seating system would a restaurant with relatively long seating, of one and a half hours or more use?

For a reservation, it is as important to count __________ as it is to count tables.

Storing glassware upside-down can capture odors or aromas in the glass.

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

A reservation log should be shared with the kitchen because it has more information than simply a head count of reservations for the night.

Allow a minimum of 24 inches for a table setting.

A VIP guest refers to a well-known person or celebrity.

Restaurant patrons consistently rank cleanliness as an important consideration when choosing a restaurant.

Which of the following items would not typically be found at a side stand?

Seat numbers at the table are assigned with reference to either the front door or the kitchen door.