1. Mise en place is:
2. Running a section means owning:
3. Good pacing means:
4. Anticipating needs means:
5. With four tables needing you at once, you should:
6. Being ignored versus waiting: what upsets guests is:
7. When entering orders, the priority is:
8. Unentered orders are a problem because:
9. A serious allergy should be:
10. If a dish cannot be confirmed allergy-safe you should:
11. Before presenting the bill you should:
12. You control course timing by:
13. The floor should treat the kitchen as:
14. At the pass, before serving you should:
15. The two goals at the pass are:
16. During a kitchen delay, guests forgive it when:
17. When the kitchen struggles, a good waiter:
18. The service-recovery steps are:
19. A well-handled problem can:
20. On a fully-booked night the professional:
