Re-Serving Food

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Re-Serving Food

1 / 14

What items may be re-served?

2 / 14

What should be done with opened but unused portions of condiments that have been served to guests?

3 / 14

What should be done with served but unused plate garnishess like fruit or pickles after the guests have left?

4 / 14

What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition?

5 / 14

What are some guidelines for re-serving food?

6 / 14

What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests?

7 / 14

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

8 / 14

Which staff should have training that includes the rules about re-serving food?

9 / 14

When is it acceptable to re-serve condiments to another guest?

10 / 14

What should be done with the food that a guest returns?

11 / 14

Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest?

12 / 14

When re-serving food, do NOT do the following:

13 / 14

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

14 / 14

What are the conditions for re-serving condiments or prepackaged foods?