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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. How is hot tea prepared?
12-16oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
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

2. List three steps in monitoring alcohol service using the 'traffic light system'
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
45 minutes
Re-fires and Remakes.

3. philly comes with How many oz. of meat
6oz.
New york strip
Looks under the age of 30
Think drink - dinner menu - outsert

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Eight
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

5. two types of mineral waters we sell
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm - Pink Center
6oz.

6. How long should you wash your hands for?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
20 seconds.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes - 10 minutes

7. How many shrimp are on the crispy shrimp entree - and How many sides are included
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9 shrimp with one sidekick
60 minutes
7oz. - 3oz. of mushrooms

8. Well
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

9. What is the maximum plates a server is allowed to carry?
.50
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Maximum of 3 plates

10. all of our beef is aged at....
Re-fires and Remakes.
A minimum of 21 days
Cool center - red interior
12-16oz.

11. For checking identification - What is the F.L.A.G. system?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
It is longer than shoulder length
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato

12. 60 minute dinner pace in 5 steps are?
Hand - OPEN FLAME
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Quat sanitizer bucket

13. 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
Hot - fully cooked throughout
When a guest is underage - when a guest is visibly intoxicated
4 minutes - 10 minutes

14. three cheese garlic bread comes with How many oz. of meat
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Penne - 3 cheese Alfredo

15. build s garden salad in order
45 minutes
Below 40 degrees
Maximum of 3 plates
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

16. philly comes with How many oz. of meat
Cool center - red interior
6oz.
Eight
9 shrimp with one sidekick

17. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Seasoned - seared - and slow roasted
4 minutes - 10 minutes
6oz.

18. When is it against the law to serve alcohol?
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Filet mignon

19. #1 priority in the restaurant?
Seasoned - seared - and slow roasted
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Re-fires and Remakes.

20. chicken and filet cobb come with How many oz. of meat?
The choice method is suggesting between two high end items
Top sirloin
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

21. How is our signature prime rib prepared?
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cut from end of prime rib - usually fully cooked -
Seasoned - seared - and slow roasted

22. 3 seafood items for steak/seafood roundups
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

23. beverage and bread should be delivered within ___________ appetizers delivered within __________
Think drink - dinner menu - outsert
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
4 minutes - 10 minutes
Cool center - red interior

24. end cut
1) prepare yourself 2) prepare your area 3) prepare your information
Cut from end of prime rib - usually fully cooked -
2 - 6oz. chicken breast
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

25. target dinner turn times
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Orange juice - cranberry - pineapple - grapefruit - tomato
Warm - Pink Center
60 minutes

26. Medium well
45 minutes
Hot - Slightly pink center
The suggestive nod is nodding your head up and down while suggesting an item
Orange juice - cranberry - pineapple - grapefruit - tomato

27. recommended steak for lean firm bold meaty flavor
Top sirloin
Cooked to order - black on outside
1) prepare yourself 2) prepare your area 3) prepare your information
Hand - OPEN FLAME

28. #1 priority in the restaurant?
Cool center - red interior
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

29. List three steps in monitoring alcohol service using the 'traffic light system'
4 minutes
7oz. - 3oz. of mushrooms
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

30. three cheese garlic bread comes with How many oz. of meat
2 - 6''
Warm - Pink Center
45 minutes
6oz.

31. how much extra to add hot fudge to an ice cream dessert?
1) prepare yourself 2) prepare your area 3) prepare your information
Above 140 degrees
6oz.
.50

32. recommended steak for flavor/ well marbled
Ribeye
Soda - lemonade - ice or hot tea - coffe and milk
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

33. Rare
Cool center - red interior
HOT FOOD HOT!
9oz.-11oz. lobster - 1 1/2oz. butter
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

34. All towels should be kept in?
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Ribeye
Flour - three

35. When serving alcohol you must ID any person who...
7oz. - 3oz. of mushrooms
Looks under the age of 30
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

36. what cheese come on the chicken avocado
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Jack
60 minutes
Looks under the age of 30

37. fire grilled prawns comes with How many shrimp?
Eight
The choice method is suggesting between two high end items
2 bites
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

38. build s garden salad in order
18 to 24 months
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
The suggestive nod is nodding your head up and down while suggesting an item

39. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Arrowhead and Pierre
60 minutes

40. target dinner turn times
New york strip
A minimum of 21 days
60 minutes
One minute - and four minutes

41. charred
Jack
Above 140 degrees
Cooked to order - black on outside
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

42. How long should you wash your hands for?
A minimum of 21 days
2 - 6''
20 seconds.
1) prepare yourself 2) prepare your area 3) prepare your information

43. what kind of steak do we serve?
Maximum of 3 plates
Red through - very cool center
9oz.-11oz. lobster - 1 1/2oz. butter
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

44. What is the suggestive nod method for up selling
Quat sanitizer bucket
The suggestive nod is nodding your head up and down while suggesting an item
Looks under the age of 30
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

45. fire grilled chicken come in what size?
2 - 6oz. chicken breast
One minute - and four minutes
Hand - OPEN FLAME
6oz.

46. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Eight
7oz. - 3oz. of mushrooms
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

47. 60 minute dinner pace in 5 steps are?
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A way to monitor guest behavior in order to withhold responsible alcohol services.
4 minutes

48. how much extra to add hot fudge to an ice cream dessert?
Orange juice - cranberry - pineapple - grapefruit - tomato
Top sirloin
9oz.-11oz. lobster - 1 1/2oz. butter
.50

49. adding a sidekick cost an extra?
Cheddar
$2.09
One minute - and four minutes
2 bites

50. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
7oz. - 3oz. of mushrooms
Hot - fully cooked throughout
Jack