1. When a dining room manager, matre d', or host divides a dining room into work areas, what are those areas known as? 2. Explain zone coverage. 3. What does the French term mise en place mean and what does it specifically refer to? 4. Explain how opening and closing side-work is assigned. 5. List 5 examples of various opening side-work responsibilities. 6. Identify five different categories of items that a service stand typically includes and give examples within each category. 7. What is the goal of an effective closing procedure? 8. Why must the server be totally knowledgeable about the restaurant menu? 9. Describe the differences between an la carte menu and prix fixe menu