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. Well






2. recommended steak for lean firm bold meaty flavor






3. All towels should be kept in?






4. adding a sidekick cost an extra?






5. At minimum - how far can food be stored close to the ground?






6. broken glass is thrown in what color bucket?






7. philly comes with How many oz. of meat






8. target dinner turn times






9. What is the traffic light system?






10. recommended steak for flavor/ well marbled






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






12. What is the expeditors #1 priority?






13. two types of mineral waters we sell






14. what kind of steak do we serve?






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






16. 5 juices we carry






17. when food is dropped server should check back in __________ and ___________after the first check up






18. filet mignon






19. 5 main busser duties






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






21. what cheese comes on the bacon burger






22. what cheese comes on the bacon burger






23. fire grilled prawns comes with How many shrimp?






24. What is the suggestive nod method for up selling






25. recommended steak for hearty and robust






26. Medium well






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






28. recommended steak for lean firm bold meaty flavor






29. 3 seafood items for steak/seafood roundups






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






31. Medium rare






32. At what temperature should cold food be kept?






33. two types of mineral waters we sell






34. target dinner turn times






35. What is the choice method used for up selling






36. Blood Rare






37. your hair must be restrained when?






38. What is the suggestive nod method for up selling






39. How many shrimp are on the crispy shrimp entree - and How many sides are included






40. what size is the prime rib on the lunch prime rib sandwich and it is topped with what






41. what kind of steak do we serve?






42. recommended steak for lean - naturally tender






43. build s garden salad in order






44. 60 minute dinner pace in 5 steps are?






45. soups and salads should be prepared within __________






46. 60 minute dinner pace in 5 steps are?






47. guest should be greeted






48. Blood Rare






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






50. guest should be greeted