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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. All towels should be kept in?
Quat sanitizer bucket
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
Looks under the age of 30

2. chicken avocado come with How many oz. of meat
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cut from end of prime rib - usually fully cooked -
Think drink - dinner menu - outsert

3. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
2 - 6''
Hot - Slightly pink center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. 3 tools for selling
Think drink - dinner menu - outsert
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

5. Rare
A minimum of 21 days
6oz.
The choice method is suggesting between two high end items
Cool center - red interior

6. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!
Top sirloin

7. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes - 10 minutes
Seasoned - seared - and slow roasted
Seasoned - seared - and slow roasted

8. top sirloin
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
The suggestive nod is nodding your head up and down while suggesting an item
Arrowhead and Pierre

9. 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
Red
9oz.-11oz. lobster - 1 1/2oz. butter
Arrowhead and Pierre

10. charred
Cooked to order - black on outside
All food must be stored 6 inches above ground level.
Warm - Pink Center
Filet mignon

11. recommended steak for lean - naturally tender
Filet mignon
18 to 24 months
A way to monitor guest behavior in order to withhold responsible alcohol services.
Penne - 3 cheese Alfredo

12. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9oz.-11oz. lobster - 1 1/2oz. butter
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Filet mignon

13. you should do an entree check back within _________
Re-fires and Remakes.
Warm Center - Red throughout
2 bites
Hot - Slightly pink center

14. describe the filet mignon sandwich
F -Feel - L -Look - A -Ask - G -Give back
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Re-fires and Remakes.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

15. charred
Above 140 degrees
4 minutes - 10 minutes
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

16. What is the suggestive nod method for up selling
Cooked to order - black on outside
Eight
The suggestive nod is nodding your head up and down while suggesting an item
Cooked to order - black on outside

17. your hair must be restrained when?
Jack
It is longer than shoulder length
Top sirloin
Cooked to order - black on outside

18. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A minimum of 21 days
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

19. what are a few thing to prevent cross contaminating food?
6oz.
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hand - OPEN FLAME

20. high noon feast includes the beverages choices of...?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Soda - lemonade - ice or hot tea - coffe and milk
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

21. adding a sidekick cost an extra?
$2.09
The choice method is suggesting between two high end items
18 to 24 months
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

22. top sirloin
Arrowhead and Pierre
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Above 140 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

23. recommended steak for hearty and robust
HOT FOOD HOT!
New york strip
12-16oz.
When a guest is underage - when a guest is visibly intoxicated

24. What is the traffic light system?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Seasoned - seared - and slow roasted
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.

25. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout

26. #1 priority in the restaurant?
Jack
Re-fires and Remakes.
HOT FOOD HOT!
Looks under the age of 30

27. What is the target turn time for lunch tables
The suggestive nod is nodding your head up and down while suggesting an item
The choice method is suggesting between two high end items
45 minutes
Think drink - dinner menu - outsert

28. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Jack
4 minutes - 10 minutes
45 minutes

29. what kind of past is served with the baked chicken pasta - with what kind of sauce
One minute - and four minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Penne - 3 cheese Alfredo
One minute - and four minutes

30. All steak are __________ cut daily by our chefs and grilled over _____________
Seasoned - seared - and slow roasted
Red through - very cool center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hand - OPEN FLAME

31. three cheese garlic bread comes with How many oz. of meat
4 minutes - 10 minutes
6oz.
Cooked to order - black on outside
20 seconds.

32. what cheese comes on the bacon burger
Red through - very cool center
45 minutes
Cheddar
1) prepare yourself 2) prepare your area 3) prepare your information

33. three cheese garlic bread comes with How many oz. of meat
45 minutes
6oz.
Hand - OPEN FLAME
2 - 6oz. chicken breast

34. What is the target turn time for lunch tables
45 minutes
Think drink - dinner menu - outsert
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin

35. recommended steak for lean - naturally tender
Cheddar
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
Filet mignon

36. At what temperature should hot food be kept?
7oz. - 3oz. of mushrooms
Above 140 degrees
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

37. guest should be greeted
As soon as possible - 2 minutes at most
Filet mignon
Quat sanitizer bucket
Red

38. prime trio come with what size lobster tail and How many prawns
Quat sanitizer bucket
18 to 24 months
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Arrowhead and Pierre

39. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Orange juice - cranberry - pineapple - grapefruit - tomato

40. what cheese come on the chicken avocado
Red
45 minutes
4 minutes
Jack

41. How many shrimp are on the crispy shrimp entree - and How many sides are included
9oz.-11oz. lobster - 1 1/2oz. butter
9 shrimp with one sidekick
Filet mignon
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

42. chicken and filet cobb come with How many oz. of meat?
The choice method is suggesting between two high end items
4 minutes - 10 minutes
F -Feel - L -Look - A -Ask - G -Give back
6oz.

43. What is the suggestive nod method for up selling
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
4 minutes

44. all of our beef is aged at....
Warm Center - Red throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days

45. 3 seafood items for steak/seafood roundups
A minimum of 21 days
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. Well
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout
Filet mignon
HOT FOOD HOT!

47. What is the choice method used for up selling
The choice method is suggesting between two high end items
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red
Maximum of 3 plates

48. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
6oz.
12-16oz.
HOT FOOD HOT!

49. Medium
Warm - Pink Center
2 - 6''
Ribeye
4 minutes - 10 minutes

50. 60 minute dinner pace in 5 steps are?
45 minutes
Red through - very cool center
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

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Restaurant General Training

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