Test your basic knowledge |

Restaurant General Training

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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. guest should be greeted






2. Medium well






3. 5 juices we carry






4. 2 sizes of the ribeye






5. you should do an entree check back within _________






6. All towels should be kept in?






7. recommended steak for lean firm bold meaty flavor






8. Well






9. What is the maximum plates a server is allowed to carry?






10. top sirloin






11. for coffee we serve _______ creamers on a ___________ plate.






12. What is the choice method used for up selling






13. adding a sidekick cost an extra?






14. 3 tools for selling






15. three cheese garlic bread comes with How many oz. of meat






16. philly comes with How many oz. of meat






17. 3 steps to guest ready preparation






18. What is the suggestive nod method for up selling






19. filet mignon






20. For checking identification - What is the F.L.A.G. system?






21. List three steps in monitoring alcohol service using the 'traffic light system'






22. 3 tools for selling






23. When is it against the law to serve alcohol?






24. What is the expeditors #1 priority?






25. prime trio come with what size lobster tail and How many prawns






26. Rare






27. 6 entrees included in the high noon feast






28. Medium






29. recommended steak for lean firm bold meaty flavor






30. for coffee we serve _______ creamers on a ___________ plate.






31. chicken avocado come with How many oz. of meat






32. What is the expeditors #1 priority?






33. 5 main busser duties






34. target dinner turn times






35. how much extra to add hot fudge to an ice cream dessert?






36. all of our beef is aged at....






37. 2 sizes of the ribeye






38. new york strip






39. chicken and filet cobb come with How many oz. of meat?






40. How long should you wash your hands for?






41. Ribeye






42. All towels should be kept in?






43. beverage and bread should be delivered within ___________ appetizers delivered within __________






44. two types of mineral waters we sell






45. prime trio come with what size lobster tail and How many prawns






46. what cheese come on the chicken avocado






47. soups and salads should be prepared within __________






48. What is the choice method used for up selling






49. All steak are __________ cut daily by our chefs and grilled over _____________






50. When is it against the law to serve alcohol?