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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. For checking identification - What is the F.L.A.G. system?
New york strip
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

2. 5 main busser duties
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

3. soups and salads should be prepared within __________
Jack
4 minutes
Below 40 degrees
Penne - 3 cheese Alfredo

4. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Below 40 degrees
4 minutes - 10 minutes
Cut from end of prime rib - usually fully cooked -

5. What is the target turn time for lunch tables
Penne - 3 cheese Alfredo
45 minutes
A minimum of 21 days
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

6. end cut
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Cut from end of prime rib - usually fully cooked -
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

7. Blood Rare
Jack
Red through - very cool center
New york strip
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

8. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Warm - Pink Center
$2.09
A way to monitor guest behavior in order to withhold responsible alcohol services.

9. What is the choice method used for up selling
Warm - Pink Center
Cut from end of prime rib - usually fully cooked -
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The choice method is suggesting between two high end items

10. Blood Rare
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Red through - very cool center
7oz. - 3oz. of mushrooms
2 bites

11. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Seasoned - seared - and slow roasted
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

12. describe the filet mignon sandwich
A minimum of 21 days
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09
Hand - OPEN FLAME

13. 60 minute dinner pace in 5 steps are?
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

14. recommended steak for hearty and robust
New york strip
All food must be stored 6 inches above ground level.
18 to 24 months
2 bites

15. two types of mineral waters we sell
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Arrowhead and Pierre
18 to 24 months
Hot - fully cooked throughout

16. 3 tools for selling
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
Warm - Pink Center
Quat sanitizer bucket
Think drink - dinner menu - outsert

17. prime trio come with what size lobster tail and How many prawns
Below 40 degrees
The choice method is suggesting between two high end items
As soon as possible - 2 minutes at most
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

18. you should do an entree check back within _________
2 bites
$2.09
6oz.
Top sirloin

19. 2 sizes of the ribeye
12-16oz.
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
Top sirloin

20. target dinner turn times
New york strip
60 minutes
One minute - and four minutes
6oz.

21. non alcoholic beverages
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

22. your hair must be restrained when?
New york strip
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. At what temperature should cold food be kept?
18 to 24 months
Below 40 degrees
Red
2 - 6oz. chicken breast

24. adding a sidekick cost an extra?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
New york strip
$2.09
9 shrimp with one sidekick

25. All steak are __________ cut daily by our chefs and grilled over _____________
2 - 6''
Filet mignon
2 bites
Hand - OPEN FLAME

26. high noon feast includes the beverages choices of...?
Penne - 3 cheese Alfredo
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
Hot - fully cooked throughout

27. How long should you wash your hands for?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
20 seconds.
New york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

28. Black Angus Cattle are matured from what ages?
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) prepare yourself 2) prepare your area 3) prepare your information
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
18 to 24 months

29. fire grilled prawns comes with How many shrimp?
Cooked to order - black on outside
When a guest is underage - when a guest is visibly intoxicated
9oz.-11oz. lobster - 1 1/2oz. butter
Eight

30. what kind of past is served with the baked chicken pasta - with what kind of sauce
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Penne - 3 cheese Alfredo
6oz.
Warm - Pink Center

31. how much extra to add hot fudge to an ice cream dessert?
20 seconds.
Below 40 degrees
Hot - fully cooked throughout
.50

32. non alcoholic beverages
Soda - lemonade - ice or hot tea - coffe and milk
A way to monitor guest behavior in order to withhold responsible alcohol services.
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) 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

33. What is the expeditors #1 priority?
Warm - Pink Center
6oz.
HOT FOOD HOT!
6oz.

34. adding a sidekick cost an extra?
20 seconds.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09
The choice method is suggesting between two high end items

35. Medium
Warm - Pink Center
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

36. What is the maximum plates a server is allowed to carry?
.50
Warm - Pink Center
Maximum of 3 plates
20 seconds.

37. target dinner turn times
60 minutes
2 bites
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

38. recommended steak for flavor/ well marbled
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Ribeye
A way to monitor guest behavior in order to withhold responsible alcohol services.
12-16oz.

39. all of our beef is aged at....
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

40. 6 entrees included in the high noon feast
2 - 6oz. chicken breast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
One minute - and four minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

41. At what temperature should cold food be kept?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
6oz.
Below 40 degrees

42. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
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
$2.09

43. List three steps in monitoring alcohol service using the 'traffic light system'
Top sirloin
Hand - OPEN FLAME
Arrowhead and Pierre
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

44. Ribeye
Top sirloin
Penne - 3 cheese Alfredo
Red through - very cool center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

45. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
New york strip
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

46. 6 entrees included in the high noon feast
4 minutes
60 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

47. three cheese garlic bread comes with How many oz. of meat
The choice method is suggesting between two high end items
6oz.
Red through - very cool center
Warm - Pink Center

48. recommended steak for lean firm bold meaty flavor
Top sirloin
Soda - lemonade - ice or hot tea - coffe and milk
Looks under the age of 30
.50

49. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
Warm - Pink Center

50. Well
Jack
Hot - fully cooked throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Seasoned - seared - and slow roasted

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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