Test your basic knowledge |

Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. What is the maximum plates a server is allowed to carry?
Re-fires and Remakes.
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates

2. top sirloin
2 - 6''
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
12-16oz.

3. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
1) prepare yourself 2) prepare your area 3) prepare your information
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

4. 60 minute dinner pace in 5 steps are?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
Maximum of 3 plates

5. sampler plater includes...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
One minute - and four minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

6. steak quesadilla comes with a _________ tortilla - _________green onions
Orange juice - cranberry - pineapple - grapefruit - tomato
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Flour - three
The suggestive nod is nodding your head up and down while suggesting an item

7. what kind of steak do we serve?
4 minutes - 10 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

8. chicken and filet cobb come with How many oz. of meat?
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
6oz.
12-16oz.

9. Rare
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Looks under the age of 30
Cool center - red interior

10. three cheese garlic bread comes with How many oz. of meat
2 - 6''
6oz.
Quat sanitizer bucket
Hot - fully cooked throughout

11. adding a sidekick cost an extra?
As soon as possible - 2 minutes at most
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center
$2.09

12. high noon feast includes the beverages choices of...?
When a guest is underage - when a guest is visibly intoxicated
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

13. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
45 minutes
Jack
Below 40 degrees

14. At minimum - how far can food be stored close to the ground?
.50
All food must be stored 6 inches above ground level.
1) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center

15. Medium well
7oz. - 3oz. of mushrooms
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes

16. large lobster tail entree comes in what sizes? and how much melted butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cooked to order - black on outside
9oz.-11oz. lobster - 1 1/2oz. butter

17. you should do an entree check back within _________
$2.09
2 bites
18 to 24 months
$2.09

18. new york strip
A minimum of 21 days
2 bites
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

19. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
9oz.-11oz. lobster - 1 1/2oz. butter
F -Feel - L -Look - A -Ask - G -Give back
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

20. 2 sizes of the ribeye
2 - 6''
12-16oz.
.50
Penne - 3 cheese Alfredo

21. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Above 140 degrees
Warm Center - Red throughout
45 minutes

22. your hair must be restrained when?
The choice method is suggesting between two high end items
It is longer than shoulder length
12-16oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

23. steak quesadilla comes with a _________ tortilla - _________green onions
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Flour - three

24. Black Angus Cattle are matured from what ages?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months
As soon as possible - 2 minutes at most
Hot - Slightly pink center

25. guest should be greeted
Penne - 3 cheese Alfredo
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most
Cut from end of prime rib - usually fully cooked -

26. How long should you wash your hands for?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
20 seconds.
Arrowhead and Pierre
Above 140 degrees

27. 5 main busser duties
Think drink - dinner menu - outsert
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
18 to 24 months
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

28. what are a few thing to prevent cross contaminating food?
2 - 6''
18 to 24 months
45 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

29. 3 seafood items for steak/seafood roundups
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
HOT FOOD HOT!

30. What is the traffic light system?
9 shrimp with one sidekick
Red
2 - 6oz. chicken breast
A way to monitor guest behavior in order to withhold responsible alcohol services.

31. end cut
Flour - three
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cut from end of prime rib - usually fully cooked -
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

32. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cut from end of prime rib - usually fully cooked -
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior

33. Ribeye
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight

34. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Re-fires and Remakes.

35. Blood Rare
Red through - very cool center
HOT FOOD HOT!
6oz.
Hand - OPEN FLAME

36. Medium
9oz.-11oz. lobster - 1 1/2oz. butter
Cool center - red interior
Cut from end of prime rib - usually fully cooked -
Warm - Pink Center

37. What is the expeditors #1 priority?
Seasoned - seared - and slow roasted
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
HOT FOOD HOT!
It is longer than shoulder length

38. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Looks under the age of 30
2 - 6''
20 seconds.

39. charred
4 minutes
New york strip
Cooked to order - black on outside
Warm Center - Red throughout

40. #1 priority in the restaurant?
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.
Red
Re-fires and Remakes.

41. what kind of steak do we serve?
2 - 6''
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Quat sanitizer bucket

42. When is it against the law to serve alcohol?
Eight
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

43. two types of mineral waters we sell
As soon as possible - 2 minutes at most
Below 40 degrees
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

44. 3 tools for selling
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated
Cut from end of prime rib - usually fully cooked -
Think drink - dinner menu - outsert

45. philly comes with How many oz. of meat
Above 140 degrees
Maximum of 3 plates
6oz.
The suggestive nod is nodding your head up and down while suggesting an item

46. Well
Red through - very cool center
Hot - fully cooked throughout
Red
6oz.

47. fire grilled prawns comes with How many shrimp?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight
F -Feel - L -Look - A -Ask - G -Give back
6oz.

48. 3 tools for selling
6oz.
Think drink - dinner menu - outsert
2 - 6''
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

49. fire grilled prawns comes with How many shrimp?
Eight
6oz.
2 bites
When a guest is underage - when a guest is visibly intoxicated

50. What is the suggestive nod method for up selling
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The suggestive nod is nodding your head up and down while suggesting an item
Red
Flour - three

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Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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