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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. all of our beef is aged at....
A minimum of 21 days
7oz. - 3oz. of mushrooms
9 shrimp with one sidekick
Warm - Pink Center

2. large lobster tail entree comes in what sizes? and how much melted butter
HOT FOOD HOT!
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior
9oz.-11oz. lobster - 1 1/2oz. butter

3. what kind of steak do we serve?
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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Warm - Pink Center
Soda - lemonade - ice or hot tea - coffe and milk

4. target dinner turn times
2 - 6''
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center
60 minutes

5. 3 steps to guest ready preparation
Quat sanitizer bucket
1) prepare yourself 2) prepare your area 3) prepare your information
F -Feel - L -Look - A -Ask - G -Give back
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

6. 5 main busser duties
New york strip
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red through - very cool center

7. How is hot tea prepared?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

8. Medium rare
.50
Warm Center - Red throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
It is longer than shoulder length

9. guest should be greeted
Below 40 degrees
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
As soon as possible - 2 minutes at most
20 seconds.

10. what kind of past is served with the baked chicken pasta - with what kind of sauce
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Penne - 3 cheese Alfredo
Ribeye

11. What is the choice method used for up selling
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Above 140 degrees
The choice method is suggesting between two high end items

12. recommended steak for lean firm bold meaty flavor
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Orange juice - cranberry - pineapple - grapefruit - tomato
F -Feel - L -Look - A -Ask - G -Give back
Top sirloin

13. #1 priority in the restaurant?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Re-fires and Remakes.
45 minutes
2 - 6oz. chicken breast

14. prime trio come with what size lobster tail and How many prawns
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
45 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
One minute - and four minutes

15. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
A minimum of 21 days
Cool center - red interior
Jack

16. 3 seafood items for steak/seafood roundups
Cooked to order - black on outside
Arrowhead and Pierre
Seasoned - seared - and slow roasted
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

17. charred
Flour - three
Cool center - red interior
Cooked to order - black on outside
Warm Center - Red throughout

18. build s garden salad in order
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Think drink - dinner menu - outsert
2 bites

19. non alcoholic beverages
Warm - Pink Center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
20 seconds.

20. How is our signature prime rib prepared?
7oz. - 3oz. of mushrooms
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hand - OPEN FLAME
Seasoned - seared - and slow roasted

21. What is the target turn time for lunch tables
All food must be stored 6 inches above ground level.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes
Penne - 3 cheese Alfredo

22. How many shrimp are on the crispy shrimp entree - and How many sides are included
4 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
9 shrimp with one sidekick
Red through - very cool center

23. When serving alcohol you must ID any person who...
Below 40 degrees
Think drink - dinner menu - outsert
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Looks under the age of 30

24. what cheese comes on the bacon burger
Cheddar
Red through - very cool center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

25. Black Angus Cattle are matured from what ages?
New york strip
18 to 24 months
Eight
Seasoned - seared - and slow roasted

26. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
One minute - and four minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar

27. three cheese garlic bread comes with How many oz. of meat
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
One minute - and four minutes
Looks under the age of 30

28. two types of mineral waters we sell
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Arrowhead and Pierre
6oz.

29. when food is dropped server should check back in __________ and ___________after the first check up
Ribeye
HOT FOOD HOT!
One minute - and four minutes
18 to 24 months

30. recommended steak for hearty and robust
New york strip
F -Feel - L -Look - A -Ask - G -Give back
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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

31. 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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hot - Slightly pink center
Jack

32. adding a sidekick cost an extra?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Arrowhead and Pierre
$2.09
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

33. fire grilled prawns comes with How many shrimp?
Cut from end of prime rib - usually fully cooked -
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cheddar
Eight

34. guest should be greeted
9 shrimp with one sidekick
As soon as possible - 2 minutes at most
12-16oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

35. top sirloin
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
20 seconds.
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

36. Well
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hot - fully cooked throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

37. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
20 seconds.
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most

38. What is the maximum plates a server is allowed to carry?
2 bites
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated
Hot - Slightly pink center

39. high noon feast includes the beverages choices of...?
7oz. - 3oz. of mushrooms
Soda - lemonade - ice or hot tea - coffe and milk
The suggestive nod is nodding your head up and down while suggesting an item
Penne - 3 cheese Alfredo

40. #1 priority in the restaurant?
6oz.
Re-fires and Remakes.
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

41. Blood Rare
7oz. - 3oz. of mushrooms
Red through - very cool center
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
4 minutes

42. what kind of past is served with the baked chicken pasta - with what kind of sauce
A way to monitor guest behavior in order to withhold responsible alcohol services.
Penne - 3 cheese Alfredo
A minimum of 21 days
6oz.

43. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
7oz. - 3oz. of mushrooms
$2.09
Looks under the age of 30

44. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
6oz.
The choice method is suggesting between two high end items
4 minutes - 10 minutes

45. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes
Warm Center - Red throughout
Jack

46. Rare
The suggestive nod is nodding your head up and down while suggesting an item
Flour - three
Cool center - red interior
7oz. - 3oz. of mushrooms

47. What is the traffic light system?
Think drink - dinner menu - outsert
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.

48. three cheese garlic bread comes with How many oz. of meat
New york strip
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.

49. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A minimum of 21 days
Hot - Slightly pink center
Top sirloin

50. What is the choice method used for up selling
4 minutes - 10 minutes
The choice method is suggesting between two high end items
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz