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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. fire grilled chicken come in what size?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
HOT FOOD HOT!
2 - 6oz. chicken breast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

2. five steps of dinner guest service pace
Cheddar
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hot - Slightly pink center
Warm - Pink Center

3. new york strip
It is longer than shoulder length
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
60 minutes

4. Black Angus Cattle are matured from what ages?
Cheddar
.50
Soda - lemonade - ice or hot tea - coffe and milk
18 to 24 months

5. Rare
Cooked to order - black on outside
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Cool center - red interior
Looks under the age of 30

6. guest should be greeted
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
As soon as possible - 2 minutes at most
Cheddar
2 - 6oz. chicken breast

7. five steps of dinner guest service pace
18 to 24 months
The choice method is suggesting between two high end items
It is longer than shoulder length
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

8. garnishes for potato soup in order
Ribeye
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

9. describe the filet mignon sandwich
2 bites
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

10. soups and salads should be prepared within __________
Red
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes

11. How is hot tea prepared?
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

12. steak quesadilla comes with a _________ tortilla - _________green onions
4 minutes - 10 minutes
It is longer than shoulder length
Ribeye
Flour - three

13. 6 entrees included in the high noon feast
Cheddar
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

14. 3 steps to guest ready preparation
18 to 24 months
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) prepare yourself 2) prepare your area 3) prepare your information
Red

15. #1 priority in the restaurant?
45 minutes
18 to 24 months
A way to monitor guest behavior in order to withhold responsible alcohol services.
Re-fires and Remakes.

16. recommended steak for lean firm bold meaty flavor
Top sirloin
Red through - very cool center
Orange juice - cranberry - pineapple - grapefruit - tomato
All food must be stored 6 inches above ground level.

17. fire grilled chicken come in what size?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6oz. chicken breast
Jack
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

18. end cut
2 - 6oz. chicken breast
Cut from end of prime rib - usually fully cooked -
6oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

19. end cut
Cut from end of prime rib - usually fully cooked -
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

20. What is the expeditors #1 priority?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
HOT FOOD HOT!

21. 5 juices we carry
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
A minimum of 21 days
Orange juice - cranberry - pineapple - grapefruit - tomato
Quat sanitizer bucket

22. At what temperature should hot food be kept?
Above 140 degrees
As soon as possible - 2 minutes at most
Think drink - dinner menu - outsert
.50

23. 2 sizes of the ribeye
Jack
2 bites
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.

24. your hair must be restrained when?
One minute - and four minutes
2 - 6''
Red
It is longer than shoulder length

25. all of our beef is aged at....
A minimum of 21 days
Looks under the age of 30
Top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

26. two types of mineral waters we sell
When a guest is underage - when a guest is visibly intoxicated
$2.09
Arrowhead and Pierre
Red

27. what cheese come on the chicken avocado
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Jack
Hot - Slightly pink center

28. Black Angus Cattle are matured from what ages?
18 to 24 months
Red
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Maximum of 3 plates

29. 60 minute dinner pace in 5 steps are?
Warm - Pink Center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
Below 40 degrees

30. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
It is longer than shoulder length
When a guest is underage - when a guest is visibly intoxicated
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

31. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hot - Slightly pink center

32. At minimum - how far can food be stored close to the ground?
New york strip
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
One minute - and four minutes
All food must be stored 6 inches above ground level.

33. How is our signature prime rib prepared?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast
Seasoned - seared - and slow roasted
Cooked to order - black on outside

34. you should do an entree check back within _________
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

35. philly comes with How many oz. of meat
6oz.
18 to 24 months
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
When a guest is underage - when a guest is visibly intoxicated

36. What is the maximum plates a server is allowed to carry?
Cool center - red interior
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Maximum of 3 plates
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

37. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Filet mignon
Jack
Orange juice - cranberry - pineapple - grapefruit - tomato

38. 6 entrees included in the high noon feast
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

39. Medium rare
Hand - OPEN FLAME
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm Center - Red throughout
Hot - fully cooked throughout

40. What is the choice method used for up selling
2 bites
Ribeye
9 shrimp with one sidekick
The choice method is suggesting between two high end items

41. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
45 minutes

42. soups and salads should be prepared within __________
Think drink - dinner menu - outsert
Warm Center - Red throughout
Hot - Slightly pink center
4 minutes

43. When serving alcohol you must ID any person who...
Cut from end of prime rib - usually fully cooked -
Looks under the age of 30
Re-fires and Remakes.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

44. prime trio come with what size lobster tail and How many prawns
2 - 6oz. chicken breast
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
F -Feel - L -Look - A -Ask - G -Give back
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

45. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Above 140 degrees
Re-fires and Remakes.
Seasoned - seared - and slow roasted

46. 3 seafood items for steak/seafood roundups
Warm Center - Red throughout
Warm - Pink Center
Arrowhead and Pierre
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

47. Medium
Arrowhead and Pierre
Warm - Pink Center
Hand - OPEN FLAME
New york strip

48. 60 minute dinner pace in 5 steps are?
7oz. - 3oz. of mushrooms
New york strip
Top sirloin
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

49. chicken and filet cobb come with How many oz. of meat?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
$2.09
Soda - lemonade - ice or hot tea - coffe and milk

50. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
It is longer than shoulder length
One minute - and four minutes

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Restaurant General Training

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