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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.
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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. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites
Red
6oz.

2. 6 entrees included in the high noon feast
18 to 24 months
Cooked to order - black on outside
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cut from end of prime rib - usually fully cooked -

3. top sirloin
A way to monitor guest behavior in order to withhold responsible alcohol services.
The suggestive nod is nodding your head up and down while suggesting an item
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 bites

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
Ribeye
Flour - three
9 shrimp with one sidekick
1) prepare yourself 2) prepare your area 3) prepare your information

5. you should do an entree check back within _________
Warm Center - Red throughout
60 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 bites

6. recommended steak for hearty and robust
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
New york strip
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

7. List three steps in monitoring alcohol service using the 'traffic light system'
60 minutes
2 - 6oz. chicken breast
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

8. Medium rare
When a guest is underage - when a guest is visibly intoxicated
Warm Center - Red throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

9. Ribeye
4 minutes - 10 minutes
7oz. - 3oz. of mushrooms
Arrowhead and Pierre
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

10. What is the choice method used for up selling
The choice method is suggesting between two high end items
Maximum of 3 plates
2 - 6oz. chicken breast
4 minutes

11. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Hot - fully cooked throughout
The choice method is suggesting between two high end items
2 - 6''

12. prime trio come with what size lobster tail and How many prawns
Cooked to order - black on outside
All food must be stored 6 inches above ground level.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

13. What is the traffic light system?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

14. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 - 6''
$2.09
Looks under the age of 30
4 minutes - 10 minutes

15. Black Angus Cattle are matured from what ages?
It is longer than shoulder length
18 to 24 months
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.

16. How long should you wash your hands for?
4 minutes
Red through - very cool center
Red
20 seconds.

17. beverage and bread should be delivered within ___________ appetizers delivered within __________
45 minutes
4 minutes - 10 minutes
Seasoned - seared - and slow roasted
$2.09

18. recommended steak for hearty and robust
Cool center - red interior
A minimum of 21 days
New york strip
Looks under the age of 30

19. soups and salads should be prepared within __________
4 minutes
$2.09
Quat sanitizer bucket
Hot - Slightly pink center

20. 5 main busser duties
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) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
When a guest is underage - when a guest is visibly intoxicated
Seasoned - seared - and slow roasted

21. fire grilled prawns comes with How many shrimp?
Eight
Think drink - dinner menu - outsert
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
Maximum of 3 plates

22. 3 seafood items for steak/seafood roundups
Flour - three
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Think drink - dinner menu - outsert

23. 6 entrees included in the high noon feast
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.
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -

24. chicken avocado come with How many oz. of meat
Penne - 3 cheese Alfredo
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red
6oz.

25. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes

26. target dinner turn times
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9oz.-11oz. lobster - 1 1/2oz. butter
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. three cheese garlic bread comes with How many oz. of meat
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.

28. What is the target turn time for lunch tables
New york strip
45 minutes
Quat sanitizer bucket
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

29. guest should be greeted
As soon as possible - 2 minutes at most
Cut from end of prime rib - usually fully cooked -
All food must be stored 6 inches above ground level.
2 - 6''

30. 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
Filet mignon
F -Feel - L -Look - A -Ask - G -Give back
Cool center - red interior

31. sampler plater includes...
Orange juice - cranberry - pineapple - grapefruit - tomato
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center

32. At what temperature should cold food be kept?
Orange juice - cranberry - pineapple - grapefruit - tomato
Below 40 degrees
18 to 24 months
Flour - three

33. what cheese come on the chicken avocado
12-16oz.
9 shrimp with one sidekick
Jack
Filet mignon

34. What is the target turn time for lunch tables
45 minutes
20 seconds.
Cheddar
When a guest is underage - when a guest is visibly intoxicated

35. 3 seafood items for steak/seafood roundups
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
7oz. - 3oz. of mushrooms
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

36. steak quesadilla comes with a _________ tortilla - _________green onions
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three
HOT FOOD HOT!

37. What is the expeditors #1 priority?
HOT FOOD HOT!
2 bites
Cool center - red interior
7oz. - 3oz. of mushrooms

38. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information
HOT FOOD HOT!

39. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
60 minutes
Looks under the age of 30
Above 140 degrees

40. Black Angus Cattle are matured from what ages?
Think drink - dinner menu - outsert
18 to 24 months
9oz.-11oz. lobster - 1 1/2oz. butter
Looks under the age of 30

41. For checking identification - What is the F.L.A.G. system?
Flour - three
20 seconds.
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick

42. #1 priority in the restaurant?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Re-fires and Remakes.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

43. all of our beef is aged at....
12-16oz.
A minimum of 21 days
4 minutes - 10 minutes
When a guest is underage - when a guest is visibly intoxicated

44. Rare
1) prepare yourself 2) prepare your area 3) prepare your information
Eight
Cool center - red interior
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

45. 3 steps to guest ready preparation
Think drink - dinner menu - outsert
The choice method is suggesting between two high end items
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) prepare yourself 2) prepare your area 3) prepare your information

46. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
18 to 24 months
6oz.
Looks under the age of 30

47. all of our beef is aged at....
A minimum of 21 days
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
Flour - three

48. How is hot tea prepared?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cooked to order - black on outside
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 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

49. All towels should be kept in?
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
Hand - OPEN FLAME
Quat sanitizer bucket

50. what kind of past is served with the baked chicken pasta - with what kind of sauce
Eight
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
Eight

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Restaurant General Training

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