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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. Well
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - fully cooked throughout
Quat sanitizer bucket
9oz.-11oz. lobster - 1 1/2oz. butter

2. recommended steak for lean firm bold meaty flavor
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
20 seconds.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Top sirloin

3. All towels should be kept in?
6oz.
Quat sanitizer bucket
Cool center - red interior
$2.09

4. adding a sidekick cost an extra?
45 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
$2.09
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

5. At minimum - how far can food be stored close to the ground?
2 - 6''
Below 40 degrees
Quat sanitizer bucket
All food must be stored 6 inches above ground level.

6. broken glass is thrown in what color bucket?
All food must be stored 6 inches above ground level.
6oz.
Red
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

7. philly comes with How many oz. of meat
Cooked to order - black on outside
Maximum of 3 plates
20 seconds.
6oz.

8. target dinner turn times
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!
20 seconds.
60 minutes

9. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
45 minutes

10. recommended steak for flavor/ well marbled
6oz.
Hot - Slightly pink center
Ribeye
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

11. chicken and filet cobb come with How many oz. of meat?
Top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
.50
6oz.

12. What is the expeditors #1 priority?
6oz.
60 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
HOT FOOD HOT!

13. two types of mineral waters we sell
Arrowhead and Pierre
20 seconds.
Soda - lemonade - ice or hot tea - coffe and milk
9oz.-11oz. lobster - 1 1/2oz. butter

14. what kind of steak do we serve?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Filet mignon

15. chicken avocado come with How many oz. of meat
18 to 24 months
Red
Looks under the age of 30
6oz.

16. 5 juices we carry
Cool center - red interior
18 to 24 months
Filet mignon
Orange juice - cranberry - pineapple - grapefruit - tomato

17. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Hand - OPEN FLAME
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.

18. filet mignon
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
It is longer than shoulder length
Seasoned - seared - and slow roasted

19. 5 main busser duties
When a guest is underage - when a guest is visibly intoxicated
Maximum of 3 plates
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Warm - Pink Center

20. When is it against the law to serve alcohol?
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated
Ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

21. what cheese comes on the bacon burger
Cheddar
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
As soon as possible - 2 minutes at most
6oz.

22. what cheese comes on the bacon burger
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
Above 140 degrees
Cheddar

23. fire grilled prawns comes with How many shrimp?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Eight

24. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Warm - Pink Center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
F -Feel - L -Look - A -Ask - G -Give back

25. recommended steak for hearty and robust
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout
4 minutes
New york strip

26. Medium well
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin
Hot - Slightly pink center
Cut from end of prime rib - usually fully cooked -

27. for coffee we serve _______ creamers on a ___________ plate.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
.50
2 - 6''
The suggestive nod is nodding your head up and down while suggesting an item

28. recommended steak for lean firm bold meaty flavor
60 minutes
Warm - Pink Center
Eight
Top sirloin

29. 3 seafood items for steak/seafood roundups
Cooked to order - black on outside
Quat sanitizer bucket
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

30. three cheese garlic bread comes with How many oz. of meat
6oz.
Hot - fully cooked throughout
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

31. Medium rare
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Looks under the age of 30
45 minutes

32. At what temperature should cold food be kept?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9 shrimp with one sidekick
Below 40 degrees
Top sirloin

33. two types of mineral waters we sell
Arrowhead and Pierre
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Jack
Warm - Pink Center

34. target dinner turn times
Filet mignon
60 minutes
As soon as possible - 2 minutes at most
A minimum of 21 days

35. What is the choice method used for up selling
Cut from end of prime rib - usually fully cooked -
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
The suggestive nod is nodding your head up and down while suggesting an item

36. Blood Rare
9 shrimp with one sidekick
Top sirloin
Red through - very cool center
2 - 6oz. chicken breast

37. your hair must be restrained when?
All food must be stored 6 inches above ground level.
Jack
It is longer than shoulder length
Think drink - dinner menu - outsert

38. What is the suggestive nod method for up selling
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The suggestive nod is nodding your head up and down while suggesting an item
45 minutes
When a guest is underage - when a guest is visibly intoxicated

39. How many shrimp are on the crispy shrimp entree - and How many sides are included
New york strip
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

40. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes
Red
7oz. - 3oz. of mushrooms

41. what kind of steak do we serve?
4 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Maximum of 3 plates

42. recommended steak for lean - naturally tender
A way to monitor guest behavior in order to withhold responsible alcohol services.
Filet mignon
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

43. build s garden salad in order
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
18 to 24 months
Hot - fully cooked throughout

44. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
45 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

45. soups and salads should be prepared within __________
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 - 6oz. chicken breast

46. 60 minute dinner pace in 5 steps are?
4 minutes - 10 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Quat sanitizer bucket
6oz.

47. guest should be greeted
6oz.
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
Warm - Pink Center

48. Blood Rare
Red through - very cool center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Arrowhead and Pierre
A minimum of 21 days

49. chicken avocado come with How many oz. of meat
12-16oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter

50. guest should be greeted
As soon as possible - 2 minutes at most
Jack
4 minutes
Looks under the age of 30