Trắc nghiệm Tiếng Anh Toeic – Mô tả: Dọn bàn trong nhà hàng là một trong những đề thi thuộc Trắc nghiệm Tiếng Anh Toeic – Part 1, được tích hợp trong chương trình luyện thi toàn diện Trắc nghiệm Tiếng Anh Toeic – Tổng hợp luyện thi 200+ chuyên đề. Dạng bài này tập trung vào các tình huống thường gặp trong ngành dịch vụ, đặc biệt là trong không gian nhà hàng – nơi có nhiều hoạt động liên quan đến phục vụ và dọn dẹp.
Để làm tốt đề thi này, người học cần nắm vững các cụm từ mô tả hành động như clearing the table, wiping the surface, picking up dishes, setting the table, cùng với vốn từ vựng chỉ đồ dùng trong nhà hàng như utensils, plates, napkins, trays. Kỹ năng quan sát chi tiết hành động và bối cảnh phục vụ là chìa khóa để lựa chọn được câu mô tả chính xác.
Hãy cùng Dethitracnghiem.vn tìm hiểu về đề thi này và tham gia làm kiểm tra ngay lập tức!
Trắc nghiệm Tiếng Anh Toeic – Mô tả: Dọn bàn trong nhà hàng
Question 1: The waiter is ______ the dirty plates from the table.
A. serving
B. removing
C. ordering
D. cooking
Question 2: He carefully stacks the ______ to prevent them from breaking.
A. menus
B. dishes
C. bills
D. napkins (clean)
Question 3: The restaurant staff ______ the tables quickly after customers leave.
A. set
B. clear
C. reserve
D. decorate
Question 4: She is using a tray to carry the used ______ to the kitchen.
A. food
B. glassware
C. tablecloth
D. flowers
Question 5: After removing the dishes, the busboy ______ down the tabletop.
A. polishes (silverware)
B. wipes
C. sets
D. dries (dishes)
Question 6: It’s important to clear tables ______ so new guests can be seated.
A. slowly
B. efficiently
C. loudly
D. carelessly
Question 7: The server collects all the used ______ including forks, knives, and spoons.
A. ingredients
B. silverware
C. condiments
D. receipts
Question 8: Empty glasses and ______ are being cleared from the recently vacated table.
A. new orders
B. crumpled napkins
C. salt shakers (necessarily)
D. candles (lit)
Question 9: The staff member is placing the dirty items into a ______ to take to the dishwashing area.
A. serving platter
B. bus tub
C. trash can (directly for all items)
D. customer’s bag
Question 10: He is ensuring that all ______ and food scraps are removed from the table surface.
A. decorations
B. crumbs
C. tips
D. menus
Question 11: The process of clearing a table prepares it for the next ______.
A. chef
B. customer
C. delivery
D. inspection
Question 12: She is carefully balancing a ______ full of dirty dishes.
A. glass
B. tray
C. pot
D. bowl (single)
Question 13: The restaurant aims to ______ tables swiftly to maximize seating capacity.
A. book
B. turn over
C. close
D. clean (only)
Question 14: Any leftover food is usually scraped into a ______ before the plates are washed.
A. serving bowl
B. waste bin
C. doggy bag (unless requested)
D. new plate
Question 15: The waiter checks if the customers have finished their meals before ______ the table.
A. serving
B. clearing
C. billing
D. recommending
Question 16: He is replacing the soiled ______ with a clean one.
A. menu
B. tablecloth
C. chair
D. fork
Question 17: Clearing tables is a routine ______ for restaurant service staff.
A. complaint
B. task
C. hobby
D. break
Question 18: The employee ensures that the ______ area is kept tidy and free of dirty dishes.
A. cooking
B. dining
C. waiting
D. storage
Question 19: After clearing, the table is often ______ with fresh cutlery and napkins.
A. loaded
B. reset
C. washed
D. painted
Question 20: He is making sure not to ______ any items while clearing the crowded table.
A. order
B. drop
C. eat
D. spill (drinks, but drop is more general for items)
Question 21: The restaurant worker is efficiently ______ multiple tables during a busy shift.
A. waiting (on)
B. bussing
C. cooking (for)
D. managing
Question 22: Used linen napkins are collected separately to be ______.
A. discarded
B. laundered
C. ironed (immediately)
D. sold
Question 23: The primary goal of clearing a table is to maintain ______ and prepare for new diners.
A. conversation
B. cleanliness
C. entertainment
D. silence
Question 24: She ______ the surface with a sanitizing spray after wiping away crumbs.
A. dried
B. sprayed
C. polished
D. dusted
Question 25: The staff member is careful not to disturb ______ customers while clearing an adjacent table.
A. previous
B. seated
C. departing
D. future
Question 26: A ______ is often used to transport large quantities of dirty dishes to the kitchen.
A. small tray
B. utility cart
C. customer’s car
D. backpack
Question 27: The waiter asked, “Are you ______ with these plates?” before taking them.
A. starting
B. finished
C. happy
D. ordering
Question 28: After the guests have paid the ______, the table is usually cleared.
A. tip (only)
B. bill
C. compliment
D. order
Question 29: He is removing empty water ______ and wine glasses from the table.
A. bottles (large)
B. goblets
C. pitchers
D. cans
Question 30: The efficiency of table clearing directly impacts the restaurant’s ______.
A. menu prices
B. service speed
C. food quality
D. chef’s mood
