MIT Final Test

60 Questions

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Questions and Answers
  • 1. 
    When teaching and auditing our host stand steps of service, what are the  steps you are looking for?
  • 2. 
    What are the three positions at the host stand?
    • A. 

      Coordinator

    • B. 

      Greeter

    • C. 

      Follower

    • D. 

      Runner

    • E. 

      Lead

  • 3. 
    Explain in detail the process of setting a quote at the host stand
  • 4. 
    What are the two handcrafted microbrews that are Lagers?
    • A. 

      The Northern

    • B. 

      Batch 1000

    • C. 

      The Bennie

    • D. 

      Broad Axe Stout

  • 5. 
    The Idaho Nacho uses 8 cups of Waffle Fries in the recipe.
    • A. 

      True

    • B. 

      False

  • 6. 
    Granite City uses which type of oven to prep lavash bread?
    • A. 

      Open flame

    • B. 

      Conventional

    • C. 

      Slow roasting

    • D. 

      Convection

  • 7. 
    What are the three main steps to a manager table greet?
    • A. 

      Introduce yourself by name

    • B. 

      Ask how everything is

    • C. 

      Ask a specific question about their experience/meal

    • D. 

      Thank the guest for choosing to dine with Granite city and invite them back

    • E. 

      Bring them a sample of something

  • 8. 
    What does LAST stand for in our guest resolution program?
    • A. 

      Listen, accept responsibility, solve, take notes

    • B. 

      Listen, apologize, solve, take notes on situation

    • C. 

      Listen, apologize, solve, thank

    • D. 

      We do not use LAST

  • 9. 
    How long does the brewing process take for Lagers?
    • A. 

      3 weeks

    • B. 

      5-6 weeks

    • C. 

      4-5 weeks

    • D. 

      7 weeks

  • 10. 
    How long does the brewing process take for Ales?
    • A. 

      2 weeks

    • B. 

      3 weeks

    • C. 

      1 week

    • D. 

      4 weeks

  • 11. 
    A cooler organization and breakdown should occur when?
    • A. 

      Before a truck arrives

    • B. 

      Before my DO arrives

    • C. 

      At the end of the day

    • D. 

      At the end of each shift

  • 12. 
    Our Fryers are set at one temp?
    • A. 

      355 degrees

    • B. 

      365 degrees

    • C. 

      370 degrees

    • D. 

      360 degrees

  • 13. 
    Hands must be washed between each glove change.
    • A. 

      True

    • B. 

      False

  • 14. 
    Fryer oil needs to be filtered once per day.
    • A. 

      True

    • B. 

      False

  • 15. 
    Any product that is not appropriate quality should be discarded regardless of shelf life.
    • A. 

      True

    • B. 

      False

  • 16. 
    Raw steak should be stored under cooked chicken
    • A. 

      True

    • B. 

      False

  • 17. 
    What system should be used every day to manage your liquor inventory?
    • A. 

      Perpetual forms

    • B. 

      Weekly inventory

    • C. 

      MP brewery walk-through

    • D. 

      Perpetual inventory and requisition forms

  • 18. 
    How often should restrooms be checked by management running the FOH during volume?
    • A. 

      Every 15 min

    • B. 

      Every 30 min

    • C. 

      Every hour

    • D. 

      Every 2 hours

    • E. 

      The host stand checks the bathroom

  • 19. 
    Which two beers do we add Dry Hops to after the fermentation process?
    • A. 

      The Duke

    • B. 

      Batch 1000

    • C. 

      The Northern

    • D. 

      The Bennie

  • 20. 
    The Brewhouse is located in Ellsworth, IA.
    • A. 

      True

    • B. 

      False

  • 21. 
    How many steps of service are there for our waitstaff?
    • A. 

      10

    • B. 

      11

    • C. 

      13

    • D. 

      12

  • 22. 
    List out all the steps of service
  • 23. 
    How often is a QnC conducted?
    • A. 

      Once a year

    • B. 

      Once a quarter

    • C. 

      Once a period

    • D. 

      Bi-annually

  • 24. 
    Labor should be blessed for both FOH and BOH how often?
    • A. 

      In the middle of the day

    • B. 

      Once a week

    • C. 

      At the end of the day

    • D. 

      Before and after each shift

  • 25. 
    What three items should be weighed when they are received?
    • A. 

      Ground Beef

    • B. 

      Block Cheddar

    • C. 

      Whole Ribeyes

    • D. 

      Filets

    • E. 

      Carrots

  • 26. 
    Line checks and alley check smust be completed both FOH and BOH how many times per day?
    • A. 

      4

    • B. 

      2

    • C. 

      3

    • D. 

      We only do them weekly

  • 27. 
    Temperatures of all items on the Brunch line on Sunday should be check every hour.
    • A. 

      True

    • B. 

      False

  • 28. 
    What beer do we describe as Malty, nutty sweetness and subtle hints of chocolate?
    • A. 

      Broad Axe Stout

    • B. 

      The Bennie

    • C. 

      The Northern

    • D. 

      The Duke

  • 29. 
    What beer do we describe as assertively hopped with big citrus notes and hints of pine?
    • A. 

      The Duke

    • B. 

      Batch 1000

    • C. 

      Broad Axe Stout

    • D. 

      The Northern

  • 30. 
    What beer do we describe as mild, crisp and minimal bitterness?
    • A. 

      Broad Axe Stout

    • B. 

      The Northern

    • C. 

      The Duke

    • D. 

      The Bennie

  • 31. 
    What beer do we describe as having a nice balance of hops and malt with floral aroma and hits of grapdfruit?
    • A. 

      Batch 1000

    • B. 

      The Northern

    • C. 

      The Bennie

    • D. 

      The Duke

  • 32. 
    According to GC Policies and Procedures (you were to read 5 per day according to your checklist) what is the max amount of guest for one server? (Large Party Policy)
    • A. 

      12 guests

    • B. 

      8 guests

    • C. 

      10 guests

    • D. 

      6 guests

  • 33. 
    What is People Answeres used for?
    • A. 

      Scheduling

    • B. 

      Inventory Management

    • C. 

      Selection Process/Applications

    • D. 

      Step of Service auditing

  • 34. 
    I slow poured all the drinks on my drink checklist.
    • A. 

      True

    • B. 

      False

  • 35. 
    Who do you contact for payroll questions?
    • A. 

      Letha Kunshier

    • B. 

      Hannah Gruber

    • C. 

      Nicole Langeland

    • D. 

      Nicole Reiling

  • 36. 
    I completed my Serv Safe Sanitation and Alcohol Courses and exams during training. (if not previously completed before training)
    • A. 

      True

    • B. 

      False

  • 37. 
    What are the four main ingredients we use in each beer?
    • A. 

      Water, Yeast, Alcohol, Oats

    • B. 

      Water, Barley, Hops and Yeast

    • C. 

      Water, Barley, Hops, Dry Hops

    • D. 

      Yeast, Water, Beer Flavoring, Oats

  • 38. 
    What do we call our patented brewing process?
    • A. 

      Fermentationitus

    • B. 

      Fermentus Interruptus

    • C. 

      Granite City Brewing

    • D. 

      Cory Effect

  • 39. 
    I have completed my prep technique checklist during my training.
    • A. 

      True

    • B. 

      False

  • 40. 
    List 5 benefits of the Mug Club Program.
  • 41. 
    What other ingredient do we add to the stout other than the main 4?
    • A. 

      Chocolate

    • B. 

      Oats

    • C. 

      Syrup

    • D. 

      Whiskey

  • 42. 
    Check the correct 8 ingredients in our Garlic Mashed Potatoes.
    • A. 

      Potatoes

    • B. 

      White Pepper

    • C. 

      Sour Cream

    • D. 

      Mayo

    • E. 

      Salt

    • F. 

      Chopped Garlic

    • G. 

      Butter

    • H. 

      Green Onions

    • I. 

      Black Pepper

    • J. 

      Parmesan

    • K. 

      Margarine

    • L. 

      Granulated Garlic

  • 43. 
    The Meatloaf has how many ounces of Bourbon Onion Sauce?
    • A. 

      4

    • B. 

      2

    • C. 

      6

    • D. 

      8

  • 44. 
    The salmon in the Salmon Caesar is seasoned with what?
    • A. 

      Burger Seasoning

    • B. 

      Salt and Pepper

    • C. 

      Fish Dust

    • D. 

      Cajun Seasoning

  • 45. 
    The Honey Rosemary Top Sirloin is marinated for how many hours?
    • A. 

      48

    • B. 

      12

    • C. 

      8

    • D. 

      36

    • E. 

      24

  • 46. 
    There are 4 ounces of Sesame Lime Dressing in the Grilled Asian Chicken Salad
    • A. 

      True

    • B. 

      False

  • 47. 
    Prepped chicken must reach 165 degrees on the broiler.
    • A. 

      True

    • B. 

      False

  • 48. 
    Granite City force thaws shrimp with water under 40 degrees
    • A. 

      True

    • B. 

      False

  • 49. 
    What cheese is melted on top of the Baked French Onion Soup?
    • A. 

      Mozz

    • B. 

      Swiss

    • C. 

      Provolone

    • D. 

      Monterey Jack

  • 50. 
    The chicken Caesar Wrap is served on what type of wrap?
    • A. 

      Wheat

    • B. 

      White

    • C. 

      Tomato Basil Tortilla

    • D. 

      Habanero Cilantro Tortilla

  • 51. 
    According to your daily syllabus, you were to create a plan for learning your future AOR. Explain your plan
  • 52. 
    All Vendor Orders (VO's), Purchase by Invoices (PBI's) should be put in when?
    • A. 

      Daily

    • B. 

      Weekly before the packet

    • C. 

      Saturday

    • D. 

      The CP and MP put everything in

  • 53. 
    All Vendor Orders received should be reconciled the day of delivery. If product is returned a Vendor Return should be entered into Crunchtime day of as well.
    • A. 

      True

    • B. 

      False

  • 54. 
    Briefly explain the process to submit inventory on Wednesday. (what reports to view, any reports that need to be attached to the email, who inventory is submitted to, time inventory needs to be completed)
  • 55. 
    Walk through the purpose of using a routine card each shift
  • 56. 
    In your Figure Eight Module steps were discussed that need to be done when focusing on the bar. Select all that apply
    • A. 

      Ensure that drinks are properly poured using a jigger and correctly garnished and all wine is poured to the correct ounces

    • B. 

      Servers are running other servers drinks

    • C. 

      Staff is assisting the bartenders with boxing food, getting ice and anything else they may need to take care of the guest

    • D. 

      Printers are all on and in working order

    • E. 

      Bar well's are set up and properly stocked for the shift

    • F. 

      All drinks are rang in by servers and bartenders

    • G. 

      Food is being delivered to the middle of the bar not over the service wells

    • H. 

      Bartenders are ringing in drinks immediately after they are poured

    • I. 

      Tabs are in front of ALL guests seated at the bar

    • J. 

      All guest tabs are held with a credit card

    • K. 

      Bartenders are not making guests fell pressured to pay out tabs if they ask to transfer them

    • L. 

      Atmosphere is upbeat and all bartenders are interacting with guests.

  • 57. 
    Each week you were supposed to sit down with your training manager. What were the items you covered?
    • A. 

      MIT Tracker

    • B. 

      Test Results (if applicable)

    • C. 

      General Feedback for the week

    • D. 

      Weekly Discussion Points from your MIT Binder

    • E. 

      Daily Syllabi from the 5 shifts that week

  • 58. 
    Briefly explain what the Declining Checkbook is and how it should be used.
  • 59. 
    What is the Happy Hour Program for your training location.
  • 60. 
    On your schedule you are supposed to write a graduation paper on your training take- aways, biggest challenges, GC's vision and what you hope to learn from your mentor. This is due on the last day of training to Michelle Mason and Hannah Gruber. Have you started this paper yet?
    • A. 

      True

    • B. 

      False