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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.
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?
Red
2 - 6''
Below 40 degrees
Soda - lemonade - ice or hot tea - coffe and milk

2. For checking identification - What is the F.L.A.G. system?
Penne - 3 cheese Alfredo
Ribeye
45 minutes
F -Feel - L -Look - A -Ask - G -Give back

3. chicken and filet cobb come with How many oz. of meat?
2 - 6oz. chicken breast
.50
6oz.
Flour - three

4. top sirloin
Seasoned - seared - and slow roasted
Warm - Pink Center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A way to monitor guest behavior in order to withhold responsible alcohol services.

5. describe the filet mignon sandwich
4 minutes
F -Feel - L -Look - A -Ask - G -Give back
2 bites
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

6. 3 steps to guest ready preparation
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
45 minutes
Hot - Slightly pink center

7. recommended steak for hearty and robust
New york strip
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Think drink - dinner menu - outsert

8. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
9oz.-11oz. lobster - 1 1/2oz. butter
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Warm Center - Red throughout
7oz. - 3oz. of mushrooms

9. adding a sidekick cost an extra?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
$2.09
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

10. How many shrimp are on the crispy shrimp entree - and How many sides are included
12-16oz.
Red through - very cool center
9 shrimp with one sidekick
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

11. three cheese garlic bread comes with How many oz. of meat
Hot - fully cooked throughout
6oz.
Above 140 degrees
Warm Center - Red throughout

12. How is hot tea prepared?
The choice method is suggesting between two high end items
2 bites
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
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

13. How long should you wash your hands for?
A way to monitor guest behavior in order to withhold responsible alcohol services.
9 shrimp with one sidekick
20 seconds.
7oz. - 3oz. of mushrooms

14. What is the expeditors #1 priority?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
HOT FOOD HOT!
When a guest is underage - when a guest is visibly intoxicated
60 minutes

15. charred
New york strip
.50
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cooked to order - black on outside

16. 60 minute dinner pace in 5 steps are?
6oz.
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

17. Blood Rare
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
Red through - very cool center

18. 3 seafood items for steak/seafood roundups
Warm - Pink Center
60 minutes
4 minutes - 10 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

19. 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
.50
Looks under the age of 30
12-16oz.

20. Medium rare
Warm Center - Red throughout
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.

21. what cheese comes on the bacon burger
Cheddar
Seasoned - seared - and slow roasted
18 to 24 months
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

22. broken glass is thrown in what color bucket?
9 shrimp with one sidekick
Maximum of 3 plates
Red
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

23. prime trio come with what size lobster tail and How many prawns
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

24. beverage and bread should be delivered within ___________ appetizers delivered within __________
F -Feel - L -Look - A -Ask - G -Give back
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
6oz.
4 minutes - 10 minutes

25. Medium well
A minimum of 21 days
Hot - Slightly pink center
60 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

26. for coffee we serve _______ creamers on a ___________ plate.
One minute - and four minutes
2 - 6''
Re-fires and Remakes.
Orange juice - cranberry - pineapple - grapefruit - tomato

27. two types of mineral waters we sell
Arrowhead and Pierre
As soon as possible - 2 minutes at most
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Penne - 3 cheese Alfredo

28. end cut
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
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cut from end of prime rib - usually fully cooked -
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

29. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
6oz.
Think drink - dinner menu - outsert
7oz. - 3oz. of mushrooms
20 seconds.

30. List three steps in monitoring alcohol service using the 'traffic light system'
Red through - very cool center
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

31. 2 sizes of the ribeye
A minimum of 21 days
HOT FOOD HOT!
12-16oz.
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

32. new york strip
Cooked to order - black on outside
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

33. fire grilled chicken come in what size?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6oz. chicken breast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

34. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

35. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes
Eight

36. How many shrimp are on the crispy shrimp entree - and How many sides are included
6oz.
Hot - Slightly pink center
9 shrimp with one sidekick
45 minutes

37. what cheese come on the chicken avocado
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Jack
6oz.
Quat sanitizer bucket

38. #1 priority in the restaurant?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Re-fires and Remakes.
As soon as possible - 2 minutes at most
Looks under the age of 30

39. for coffee we serve _______ creamers on a ___________ plate.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.
6oz.
2 - 6''

40. charred
Seasoned - seared - and slow roasted
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
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

41. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
HOT FOOD HOT!
One minute - and four minutes
18 to 24 months

42. target dinner turn times
7oz. - 3oz. of mushrooms
Think drink - dinner menu - outsert
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
60 minutes

43. Medium well
Hot - Slightly pink center
60 minutes
Arrowhead and Pierre
Cheddar

44. 2 sizes of the ribeye
Looks under the age of 30
12-16oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates

45. what kind of past is served with the baked chicken pasta - with what kind of sauce
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo
Filet mignon
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

46. two types of mineral waters we sell
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

47. What is the maximum plates a server is allowed to carry?
Hand - OPEN FLAME
Maximum of 3 plates
Ribeye
Seasoned - seared - and slow roasted

48. Black Angus Cattle are matured from what ages?
45 minutes
Hot - fully cooked throughout
18 to 24 months
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

49. Ribeye
As soon as possible - 2 minutes at most
The suggestive nod is nodding your head up and down while suggesting an item
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
New york strip

50. What is the choice method used for up selling
Above 140 degrees
6oz.
The choice method is suggesting between two high end items
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

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Restaurant General Training

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