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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. Blood Rare
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Red through - very cool center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

2. what kind of steak do we serve?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Red

3. 5 main busser duties
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
It is longer than shoulder length
Ribeye

4. new york strip
The suggestive nod is nodding your head up and down while suggesting an item
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
The suggestive nod is nodding your head up and down while suggesting an item
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

5. Blood Rare
Red through - very cool center
4 minutes - 10 minutes
It is longer than shoulder length
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

6. #1 priority in the restaurant?
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
All food must be stored 6 inches above ground level.
9 shrimp with one sidekick

7. high noon feast includes the beverages choices of...?
Jack
Soda - lemonade - ice or hot tea - coffe and milk
Maximum of 3 plates
Looks under the age of 30

8. broken glass is thrown in what color bucket?
Red
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar
6oz.

9. What is the traffic light system?
The choice method is suggesting between two high end items
One minute - and four minutes
Penne - 3 cheese Alfredo
A way to monitor guest behavior in order to withhold responsible alcohol services.

10. At minimum - how far can food be stored close to the ground?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
All food must be stored 6 inches above ground level.
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)

11. List three steps in monitoring alcohol service using the 'traffic light system'
12-16oz.
Seasoned - seared - and slow roasted
All food must be stored 6 inches above ground level.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

12. For checking identification - What is the F.L.A.G. system?
12-16oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
New york strip
F -Feel - L -Look - A -Ask - G -Give back

13. soups and salads should be prepared within __________
7oz. - 3oz. of mushrooms
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes
.50

14. chicken avocado come with How many oz. of meat
Soda - lemonade - ice or hot tea - coffe and milk
Red
Penne - 3 cheese Alfredo
6oz.

15. 2 sizes of the ribeye
2 - 6''
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
12-16oz.

16. Well
A minimum of 21 days
Hot - fully cooked throughout
2 - 6''
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

17. Medium well
4 minutes - 10 minutes
4 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - Slightly pink center

18. recommended steak for lean firm bold meaty flavor
Top sirloin
12-16oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6''

19. two types of mineral waters we sell
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Arrowhead and Pierre
4 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

20. fire grilled prawns comes with How many shrimp?
Penne - 3 cheese Alfredo
Hot - fully cooked throughout
18 to 24 months
Eight

21. end cut
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
$2.09
Cut from end of prime rib - usually fully cooked -
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

22. 6 entrees included in the high noon feast
Above 140 degrees
One minute - and four minutes
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. charred
One minute - and four minutes
The suggestive nod is nodding your head up and down while suggesting an item
Cooked to order - black on outside
6oz.

24. three cheese garlic bread comes with How many oz. of meat
6oz.
Warm - Pink Center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
20 seconds.

25. new york strip
.50
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
$2.09

26. you should do an entree check back within _________
Seasoned - seared - and slow roasted
Cheddar
Red through - very cool center
2 bites

27. At what temperature should cold food be kept?
6oz.
Top sirloin
4 minutes - 10 minutes
Below 40 degrees

28. recommended steak for lean - naturally tender
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Filet mignon
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

29. 3 tools for selling
60 minutes
Think drink - dinner menu - outsert
A way to monitor guest behavior in order to withhold responsible alcohol services.
Arrowhead and Pierre

30. recommended steak for lean - naturally tender
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
The suggestive nod is nodding your head up and down while suggesting an item
Warm - Pink Center
Filet mignon

31. all of our beef is aged at....
Think drink - dinner menu - outsert
A way to monitor guest behavior in order to withhold responsible alcohol services.
A minimum of 21 days
6oz.

32. What is the maximum plates a server is allowed to carry?
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
Above 140 degrees
6oz.

33. When is it against the law to serve alcohol?
Top sirloin
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
Cool center - red interior

34. recommended steak for hearty and robust
New york strip
4 minutes - 10 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
$2.09

35. Ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
As soon as possible - 2 minutes at most
1) prepare yourself 2) prepare your area 3) prepare your information
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

36. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
45 minutes
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back

37. steak quesadilla comes with a _________ tortilla - _________green onions
The choice method is suggesting between two high end items
Cut from end of prime rib - usually fully cooked -
4 minutes - 10 minutes
Flour - three

38. All steak are __________ cut daily by our chefs and grilled over _____________
The suggestive nod is nodding your head up and down while suggesting an item
Cooked to order - black on outside
Hand - OPEN FLAME
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

39. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Cool center - red interior
Hot - fully cooked throughout
6oz.

40. adding a sidekick cost an extra?
$2.09
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - fully cooked throughout

41. three cheese garlic bread comes with How many oz. of meat
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Looks under the age of 30
Above 140 degrees

42. philly comes with How many oz. of meat
Seasoned - seared - and slow roasted
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
Above 140 degrees

43. 5 juices we carry
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Orange juice - cranberry - pineapple - grapefruit - tomato
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
One minute - and four minutes

44. recommended steak for flavor/ well marbled
Ribeye
Arrowhead and Pierre
The choice method is suggesting between two high end items
.50

45. when food is dropped server should check back in __________ and ___________after the first check up
6oz.
Hot - Slightly pink center
One minute - and four minutes
Hand - OPEN FLAME

46. recommended steak for flavor/ well marbled
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Ribeye

47. 3 steps to guest ready preparation
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
It is longer than shoulder length
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes

48. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.
Warm - Pink Center
It is longer than shoulder length

49. five steps of dinner guest service pace
20 seconds.
Cooked to order - black on outside
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Below 40 degrees

50. adding a sidekick cost an extra?
$2.09
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
9 shrimp with one sidekick
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp