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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. broken glass is thrown in what color bucket?
9 shrimp with one sidekick
Re-fires and Remakes.
Red
Filet mignon

2. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Maximum of 3 plates
Hand - OPEN FLAME
20 seconds.

3. recommended steak for lean - naturally tender
6oz.
20 seconds.
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
Filet mignon

4. guest should be greeted
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

5. How many shrimp are on the crispy shrimp entree - and How many sides are included
As soon as possible - 2 minutes at most
As soon as possible - 2 minutes at most
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -

6. all of our beef is aged at....
Hot - Slightly pink center
Soda - lemonade - ice or hot tea - coffe and milk
A minimum of 21 days
12-16oz.

7. For checking identification - What is the F.L.A.G. system?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato
Arrowhead and Pierre

8. two types of mineral waters we sell
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Arrowhead and Pierre
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
The choice method is suggesting between two high end items

9. fire grilled chicken come in what size?
Think drink - dinner menu - outsert
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
Red

10. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
F -Feel - L -Look - A -Ask - G -Give back
The choice method is suggesting between two high end items
20 seconds.

11. 3 steps to guest ready preparation
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) prepare yourself 2) prepare your area 3) prepare your information
60 minutes
.50

12. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Arrowhead and Pierre

13. At what temperature should cold food be kept?
4 minutes - 10 minutes
Below 40 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.

14. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A minimum of 21 days
6oz.

15. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
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.
Warm Center - Red throughout

16. Medium well
Hot - Slightly pink center
Filet mignon
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter

17. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
60 minutes

18. for coffee we serve _______ creamers on a ___________ plate.
Maximum of 3 plates
2 - 6''
Eight
Ribeye

19. recommended steak for flavor/ well marbled
60 minutes
Re-fires and Remakes.
7oz. - 3oz. of mushrooms
Ribeye

20. what cheese come on the chicken avocado
Jack
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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
60 minutes

21. target dinner turn times
Eight
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

22. end cut
Above 140 degrees
Cut from end of prime rib - usually fully cooked -
2 - 6''
Orange juice - cranberry - pineapple - grapefruit - tomato

23. 2 sizes of the ribeye
12-16oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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

24. What is the suggestive nod method for up selling
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
The suggestive nod is nodding your head up and down while suggesting an item
.50
Soda - lemonade - ice or hot tea - coffe and milk

25. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cooked to order - black on outside
Jack
Flour - three

26. How is our signature prime rib prepared?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Seasoned - seared - and slow roasted
As soon as possible - 2 minutes at most

27. recommended steak for hearty and robust
20 seconds.
4 minutes - 10 minutes
New york strip
4 minutes

28. How long should you wash your hands for?
20 seconds.
As soon as possible - 2 minutes at most
9 shrimp with one sidekick
Filet mignon

29. large lobster tail entree comes in what sizes? and how much melted butter
6oz.
4 minutes
Red through - very cool center
9oz.-11oz. lobster - 1 1/2oz. butter

30. chicken and filet cobb come with How many oz. of meat?
Cut from end of prime rib - usually fully cooked -
6oz.
20 seconds.
Above 140 degrees

31. philly comes with How many oz. of meat
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
$2.09
6oz.
Hot - fully cooked throughout

32. What is the traffic light system?
As soon as possible - 2 minutes at most
Jack
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

33. two types of mineral waters we sell
Red through - very cool center
Flour - three
Arrowhead and Pierre
Jack

34. fire grilled prawns comes with How many shrimp?
20 seconds.
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight

35. three cheese garlic bread comes with How many oz. of meat
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
2 bites

36. new york strip
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
60 minutes
Top sirloin

37. 5 main busser duties
7oz. - 3oz. of mushrooms
4 minutes - 10 minutes
Below 40 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

38. high noon feast includes the beverages choices of...?
9 shrimp with one sidekick
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
One minute - and four minutes

39. What is the maximum plates a server is allowed to carry?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Maximum of 3 plates
Cooked to order - black on outside
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

40. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most
It is longer than shoulder length
All food must be stored 6 inches above ground level.

41. When is it against the law to serve alcohol?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
When a guest is underage - when a guest is visibly intoxicated
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

42. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
7oz. - 3oz. of mushrooms
Cut from end of prime rib - usually fully cooked -
Jack

43. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
It is longer than shoulder length
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
As soon as possible - 2 minutes at most

44. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Penne - 3 cheese Alfredo
Ribeye
6oz.

45. How is our signature prime rib prepared?
.50
Penne - 3 cheese Alfredo
Seasoned - seared - and slow roasted
A minimum of 21 days

46. At what temperature should cold food be kept?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Below 40 degrees
When a guest is underage - when a guest is visibly intoxicated
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

47. sampler plater includes...
Looks under the age of 30
18 to 24 months
Orange juice - cranberry - pineapple - grapefruit - tomato
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

48. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm - Pink Center
2 bites
Cool center - red interior

49. recommended steak for hearty and robust
New york strip
2 - 6''
Above 140 degrees
Looks under the age of 30

50. 6 entrees included in the high noon feast
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment