Test your basic knowledge |

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....






2. large lobster tail entree comes in what sizes? and how much melted butter






3. what kind of steak do we serve?






4. target dinner turn times






5. 3 steps to guest ready preparation






6. 5 main busser duties






7. How is hot tea prepared?






8. Medium rare






9. guest should be greeted






10. what kind of past is served with the baked chicken pasta - with what kind of sauce






11. What is the choice method used for up selling






12. recommended steak for lean firm bold meaty flavor






13. #1 priority in the restaurant?






14. prime trio come with what size lobster tail and How many prawns






15. What is the maximum plates a server is allowed to carry?






16. 3 seafood items for steak/seafood roundups






17. charred






18. build s garden salad in order






19. non alcoholic beverages






20. How is our signature prime rib prepared?






21. What is the target turn time for lunch tables






22. How many shrimp are on the crispy shrimp entree - and How many sides are included






23. When serving alcohol you must ID any person who...






24. what cheese comes on the bacon burger






25. Black Angus Cattle are matured from what ages?






26. Ribeye






27. three cheese garlic bread comes with How many oz. of meat






28. two types of mineral waters we sell






29. when food is dropped server should check back in __________ and ___________after the first check up






30. recommended steak for hearty and robust






31. five steps of dinner guest service pace






32. adding a sidekick cost an extra?






33. fire grilled prawns comes with How many shrimp?






34. guest should be greeted






35. top sirloin






36. Well






37. 60 minute dinner pace in 5 steps are?






38. What is the maximum plates a server is allowed to carry?






39. high noon feast includes the beverages choices of...?






40. #1 priority in the restaurant?






41. Blood Rare






42. what kind of past is served with the baked chicken pasta - with what kind of sauce






43. At minimum - how far can food be stored close to the ground?






44. When is it against the law to serve alcohol?






45. When is it against the law to serve alcohol?






46. Rare






47. What is the traffic light system?






48. three cheese garlic bread comes with How many oz. of meat






49. build s garden salad in order






50. What is the choice method used for up selling