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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. filet mignon
Red
It is longer than shoulder length
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin

2. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Cool center - red interior
Jack
One minute - and four minutes

3. guest should be greeted
As soon as possible - 2 minutes at most
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back
One minute - and four minutes

4. What is the choice method used for up selling
45 minutes
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
The choice method is suggesting between two high end items

5. All towels should be kept in?
6oz.
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
60 minutes

6. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
As soon as possible - 2 minutes at most

7. chicken avocado come with How many oz. of meat
When a guest is underage - when a guest is visibly intoxicated
Looks under the age of 30
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

8. when food is dropped server should check back in __________ and ___________after the first check up
.50
18 to 24 months
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
One minute - and four minutes

9. target dinner turn times
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
.50
60 minutes

10. new york strip
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
F -Feel - L -Look - A -Ask - G -Give back
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.

11. Medium rare
Warm Center - Red throughout
.50
The suggestive nod is nodding your head up and down while suggesting an item
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

12. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
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
One minute - and four minutes

13. 3 tools for selling
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Think drink - dinner menu - outsert
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk

14. Medium well
Jack
4 minutes - 10 minutes
Hot - Slightly pink center
Above 140 degrees

15. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
Eight
$2.09

16. What is the expeditors #1 priority?
6oz.
Arrowhead and Pierre
HOT FOOD HOT!
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

17. high noon feast includes the beverages choices of...?
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk
60 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

18. 3 seafood items for steak/seafood roundups
A way to monitor guest behavior in order to withhold responsible alcohol services.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Penne - 3 cheese Alfredo
All food must be stored 6 inches above ground level.

19. How is our signature prime rib prepared?
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.
HOT FOOD HOT!
Seasoned - seared - and slow roasted

20. two types of mineral waters we sell
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Arrowhead and Pierre
Below 40 degrees
Warm Center - Red throughout

21. recommended steak for lean firm bold meaty flavor
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
When a guest is underage - when a guest is visibly intoxicated
Hot - Slightly pink center
Top sirloin

22. steak quesadilla comes with a _________ tortilla - _________green onions
18 to 24 months
Flour - three
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. How many shrimp are on the crispy shrimp entree - and How many sides are included
Maximum of 3 plates
New york strip
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

24. you should do an entree check back within _________
2 bites
Penne - 3 cheese Alfredo
Hot - Slightly pink center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

25. What is the traffic light system?
Maximum of 3 plates
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
A way to monitor guest behavior in order to withhold responsible alcohol services.

26. charred
Cooked to order - black on outside
2 bites
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

27. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
18 to 24 months
Cool center - red interior

28. adding a sidekick cost an extra?
1) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center
$2.09
Re-fires and Remakes.

29. What is the expeditors #1 priority?
Red
Filet mignon
HOT FOOD HOT!
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

30. What is the traffic light system?
Below 40 degrees
Cooked to order - black on outside
A way to monitor guest behavior in order to withhold responsible alcohol services.
Arrowhead and Pierre

31. prime trio come with what size lobster tail and How many prawns
2 bites
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

32. recommended steak for hearty and robust
9 shrimp with one sidekick
New york strip
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Top sirloin

33. How long should you wash your hands for?
20 seconds.
Below 40 degrees
9oz.-11oz. lobster - 1 1/2oz. butter
Red through - very cool center

34. describe the filet mignon sandwich
$2.09
Jack
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

35. end cut
$2.09
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

36. #1 priority in the restaurant?
Think drink - dinner menu - outsert
It is longer than shoulder length
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Re-fires and Remakes.

37. what are a few thing to prevent cross contaminating food?
7oz. - 3oz. of mushrooms
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hand - OPEN FLAME

38. Medium rare
F -Feel - L -Look - A -Ask - G -Give back
Warm Center - Red throughout
Top sirloin
Looks under the age of 30

39. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
HOT FOOD HOT!
.50

40. chicken and filet cobb come with How many oz. of meat?
Cut from end of prime rib - usually fully cooked -
60 minutes
6oz.
The choice method is suggesting between two high end items

41. soups and salads should be prepared within __________
Filet mignon
Think drink - dinner menu - outsert
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes

42. steak quesadilla comes with a _________ tortilla - _________green onions
Warm Center - Red throughout
Maximum of 3 plates
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three

43. for coffee we serve _______ creamers on a ___________ plate.
6oz.
2 - 6''
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
4 minutes

44. What is the target turn time for lunch tables
Cheddar
7oz. - 3oz. of mushrooms
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
45 minutes

45. top sirloin
Cut from end of prime rib - usually fully cooked -
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
When a guest is underage - when a guest is visibly intoxicated
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

46. recommended steak for lean firm bold meaty flavor
Think drink - dinner menu - outsert
Top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

47. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cool center - red interior
As soon as possible - 2 minutes at most
6oz.

48. broken glass is thrown in what color bucket?
Red
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
Cut from end of prime rib - usually fully cooked -

49. 5 juices we carry
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
Seasoned - seared - and slow roasted
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

50. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Jack
7oz. - 3oz. of mushrooms
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups