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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. your hair must be restrained when?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
It is longer than shoulder length
Quat sanitizer bucket

2. recommended steak for lean - naturally tender
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Filet mignon
6oz.
7oz. - 3oz. of mushrooms

3. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast
One minute - and four minutes
Cool center - red interior

4. what kind of steak do we serve?
20 seconds.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Think drink - dinner menu - outsert

5. two types of mineral waters we sell
Above 140 degrees
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre

6. At what temperature should cold food be kept?
6oz.
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Below 40 degrees

7. What is the choice method used for up selling
The choice method is suggesting between two high end items
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Think drink - dinner menu - outsert
Penne - 3 cheese Alfredo

8. two types of mineral waters we sell
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Arrowhead and Pierre
F -Feel - L -Look - A -Ask - G -Give back

9. Medium rare
Warm Center - Red throughout
Below 40 degrees
20 seconds.
Eight

10. 3 tools for selling
Think drink - dinner menu - outsert
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red
Cooked to order - black on outside

11. garnishes for potato soup in order
Below 40 degrees
Red through - very cool center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

12. fire grilled chicken come in what size?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes
4 minutes
2 - 6oz. chicken breast

13. non alcoholic beverages
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

14. five steps of dinner guest service pace
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) prepare yourself 2) prepare your area 3) prepare your information
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
18 to 24 months

15. philly comes with How many oz. of meat
60 minutes
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
2 - 6oz. chicken breast

16. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo

17. soups and salads should be prepared within __________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back
4 minutes

18. When is it against the law to serve alcohol?
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated

19. What is the target turn time for lunch tables
4 minutes
45 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
9oz.-11oz. lobster - 1 1/2oz. butter

20. filet mignon
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
7oz. - 3oz. of mushrooms
When a guest is underage - when a guest is visibly intoxicated

21. Black Angus Cattle are matured from what ages?
7oz. - 3oz. of mushrooms
18 to 24 months
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight

22. Rare
9oz.-11oz. lobster - 1 1/2oz. butter
Top sirloin
Above 140 degrees
Cool center - red interior

23. How many shrimp are on the crispy shrimp entree - and How many sides are included
6oz.
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
9 shrimp with one sidekick

24. 3 seafood items for steak/seafood roundups
Below 40 degrees
Flour - three
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

25. 3 tools for selling
Eight
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
New york strip
Think drink - dinner menu - outsert

26. recommended steak for lean - naturally tender
Cut from end of prime rib - usually fully cooked -
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cooked to order - black on outside

27. All steak are __________ cut daily by our chefs and grilled over _____________
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hand - OPEN FLAME
Eight
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

28. How is hot tea prepared?
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
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
Cheddar

29. How is our signature prime rib prepared?
As soon as possible - 2 minutes at most
Seasoned - seared - and slow roasted
Think drink - dinner menu - outsert
Looks under the age of 30

30. Medium
Top sirloin
2 - 6oz. chicken breast
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

31. fire grilled prawns comes with How many shrimp?
Ribeye
Eight
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin

32. what cheese comes on the bacon burger
Cheddar
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

33. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Below 40 degrees
60 minutes
Below 40 degrees

34. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cool center - red interior
6oz.
7oz. - 3oz. of mushrooms

35. 5 juices we carry
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites
Orange juice - cranberry - pineapple - grapefruit - tomato

36. your hair must be restrained when?
Cool center - red interior
Hot - fully cooked throughout
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter

37. Ribeye
The choice method is suggesting between two high end items
Looks under the age of 30
All food must be stored 6 inches above ground level.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

38. What is the maximum plates a server is allowed to carry?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
.50
9oz.-11oz. lobster - 1 1/2oz. butter

39. steak quesadilla comes with a _________ tortilla - _________green onions
Below 40 degrees
Flour - three
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9oz.-11oz. lobster - 1 1/2oz. butter

40. Well
Ribeye
New york strip
Hot - fully cooked throughout
6oz.

41. 5 juices we carry
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
New york strip
Orange juice - cranberry - pineapple - grapefruit - tomato

42. Rare
Cool center - red interior
2 bites
Warm - Pink Center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

43. What is the choice method used for up selling
Cooked to order - black on outside
60 minutes
6oz.
The choice method is suggesting between two high end items

44. What is the traffic light system?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cool center - red interior
Hot - fully cooked throughout
A way to monitor guest behavior in order to withhold responsible alcohol services.

45. #1 priority in the restaurant?
Re-fires and Remakes.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. target dinner turn times
9oz.-11oz. lobster - 1 1/2oz. butter
Cut from end of prime rib - usually fully cooked -
Arrowhead and Pierre
60 minutes

47. 3 steps to guest ready preparation
Re-fires and Remakes.
Quat sanitizer bucket
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes - 10 minutes

48. non alcoholic beverages
$2.09
6oz.
Cheddar
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

49. you should do an entree check back within _________
2 bites
Jack
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information

50. build s garden salad in order
Hot - fully cooked throughout
2 bites
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor