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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. When serving alcohol you must ID any person who...
2 - 6''
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Ribeye

2. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
60 minutes
Maximum of 3 plates
Arrowhead and Pierre

3. large lobster tail entree comes in what sizes? and how much melted butter
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9oz.-11oz. lobster - 1 1/2oz. butter
7oz. - 3oz. of mushrooms
As soon as possible - 2 minutes at most

4. broken glass is thrown in what color bucket?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
4 minutes
Red

5. sampler plater includes...
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
20 seconds.

6. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Hot - Slightly pink center
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre

7. 60 minute dinner pace in 5 steps are?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hot - Slightly pink center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

8. #1 priority in the restaurant?
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
2 bites

9. high noon feast includes the beverages choices of...?
Looks under the age of 30
Soda - lemonade - ice or hot tea - coffe and milk
All food must be stored 6 inches above ground level.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

10. 3 steps to guest ready preparation
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information

11. new york strip
Seasoned - seared - and slow roasted
F -Feel - L -Look - A -Ask - G -Give back
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Eight

12. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter

13. target dinner turn times
60 minutes
Cool center - red interior
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

14. Medium
Warm - Pink Center
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 choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.

15. 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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket
6oz.

16. How is hot tea prepared?
60 minutes
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.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

17. For checking identification - What is the F.L.A.G. system?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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
Red through - very cool center

18. 6 entrees included in the high noon feast
18 to 24 months
The choice method is suggesting between two high end items
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

19. when food is dropped server should check back in __________ and ___________after the first check up
Hand - OPEN FLAME
One minute - and four minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
12-16oz.

20. Medium well
Hot - Slightly pink center
Looks under the age of 30
When a guest is underage - when a guest is visibly intoxicated
Below 40 degrees

21. When is it against the law to serve alcohol?
The choice method is suggesting between two high end items
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated

22. garnishes for potato soup in order
New york strip
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
18 to 24 months
Cheddar

23. all of our beef is aged at....
Ribeye
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

24. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
As soon as possible - 2 minutes at most

25. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Flour - three
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.

26. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Filet mignon
Looks under the age of 30

27. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout

28. charred
Cooked to order - black on outside
Re-fires and Remakes.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

29. What is the target turn time for lunch tables
45 minutes
Looks under the age of 30
All food must be stored 6 inches above ground level.
6oz.

30. your hair must be restrained when?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
60 minutes
Re-fires and Remakes.
It is longer than shoulder length

31. non alcoholic beverages
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
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
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 choice method is suggesting between two high end items

32. At what temperature should cold food be kept?
Below 40 degrees
Filet mignon
9oz.-11oz. lobster - 1 1/2oz. butter
18 to 24 months

33. five steps of dinner guest service pace
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

34. steak quesadilla comes with a _________ tortilla - _________green onions
Penne - 3 cheese Alfredo
New york strip
Flour - three
The suggestive nod is nodding your head up and down while suggesting an item

35. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Looks under the age of 30
Flour - three
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

36. What is the choice method used for up selling
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Orange juice - cranberry - pineapple - grapefruit - tomato
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter

37. five steps of dinner guest service pace
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
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A way to monitor guest behavior in order to withhold responsible alcohol services.

38. How is hot tea prepared?
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.
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
6oz.

39. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
9oz.-11oz. lobster - 1 1/2oz. butter
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

40. chicken avocado come with How many oz. of meat
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

41. new york strip
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Eight
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

42. two types of mineral waters we sell
Arrowhead and Pierre
Above 140 degrees
Eight
Top sirloin

43. 3 tools for selling
HOT FOOD HOT!
.50
Think drink - dinner menu - outsert
Hand - OPEN FLAME

44. How is our signature prime rib prepared?
12-16oz.
One minute - and four minutes
Above 140 degrees
Seasoned - seared - and slow roasted

45. 6 entrees included in the high noon feast
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Seasoned - seared - and slow roasted
Filet mignon
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

46. what cheese come on the chicken avocado
2 - 6oz. chicken breast
Eight
Jack
When a guest is underage - when a guest is visibly intoxicated

47. Blood Rare
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Red through - very cool center

48. high noon feast includes the beverages choices of...?
New york strip
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hot - Slightly pink center
Soda - lemonade - ice or hot tea - coffe and milk

49. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
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.
Cheddar

50. how much extra to add hot fudge to an ice cream dessert?
.50
60 minutes
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.