Boh Amp Remote Printer Test

FCM and Expo are the only ones permitted to communicate with the BOH. This means that only the Firebase Cloud Messaging (FCM) service and the Expo service are allowed to establish communication with the BOH (Back of House). Other parties, such as Expo Only or anyone else, are not authorized to communicate with the BOH.

FOH Managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time. This statement is true because FOH (Front of House) Managers are responsible for overseeing the operations and customer service in the dining area of a restaurant. It is important for them to communicate the current phase or status of the restaurant, such as whether it is busy or slow, the size of the turn or number of customers, and the length of the wait time for tables. This information helps the staff manage customer expectations and provide efficient service.

The Food Control Manager and Expo will stand on the FOH side of the expo line. FOH stands for Front of House, which refers to the area of a restaurant that is visible to customers. The Food Control Manager is responsible for ensuring food safety and quality, which is typically done in the front of the house. The Expo is responsible for coordinating the flow of food from the kitchen to the dining area, also typically done in the front of the house.

Re-fires, or fires that have reignited after being extinguished, are considered top priority in terms of traffic management. They should be given precedence over all other traffic. This means that any other traffic, such as vehicles or pedestrians, should be halted or redirected to allow emergency responders to quickly and safely address the re-fire. This ensures that the situation is dealt with promptly and efficiently, reducing the risk of further damage or harm.

The expo must ensure that all of the mentioned conditions are met when selling food. This includes making sure that the ticket is complete, all items being sold belong to that ticket, and that hot food is served hot and cold food is served cold. By ensuring all of these factors, the expo can provide a satisfactory food-selling experience to customers.

not-available-via-ai

When an item is dragging, it is denoted on the ticket by circling around the dragging item.

To denote that food has been started, a back dot is used. This is a common symbol used to indicate that a task or activity has begun or is in progress. In the context of food, placing a back dot next to the item or dish indicates that it has been started or partially consumed.

When food is identified in the window, it is denoted on the ticket by a slash after the name of the food.

This statement is true because it states that before asking for hands, all plates must have correct BOH (back of house) setups. This implies that there is a specific procedure or requirement for the plates to be set up correctly in the back of the house before they can be handed out. Therefore, it is necessary for all plates to have the correct BOH setups before asking for hands.

When a line cook sells food, they typically stab the ticket. This is a common practice in kitchens, where tickets are often hung or placed on a spike or rail. Stabbing the ticket serves as a visual indicator that the order has been completed and is ready to be served. It helps to keep track of the orders and ensures that the kitchen staff and servers are synchronized in their workflow.

The FOH manager will visit the table in all of the given situations. A long ticket time indicates that the customers have been waiting for their food for a significant amount of time, which may require the manager's attention to ensure customer satisfaction. A food delivery delay suggests that there may be an issue with the kitchen or waitstaff, and the manager needs to intervene to resolve the problem. An incomplete ticket means that the order is not properly recorded or there may be missing items, which requires the manager to address the issue and ensure a smooth dining experience.

Only one item can be denoted as dragging on a ticket. This implies that the dragging feature is applicable to a single item at a time on the ticket.

The correct answer is true because the guest initially ordered a soup but then changed their mind and decided to have a Lunch Combo instead. Therefore, the soup needs to be removed from the order.

The statement is stating that servers and managers are responsible for running food. This implies that servers and managers have the duty of delivering food to customers or ensuring that food is served properly. Therefore, the correct answer is true, as it aligns with the information provided in the statement.

Presets are preconfigured settings or values that are set in advance. In this context, servers are responsible for presets because they can store and manage preconfigured settings for various applications or services. Servers can store presets for things like network configurations, software settings, or user preferences. By managing presets, servers can ensure consistency and efficiency across multiple systems or applications.

All of the above options will support the Line Cooks in preparing food and plates. The Saute assist Broil with plate set-ups, the Sandwich assist Broil with buns, and the Prep Manager and Prep Cook will all contribute to the preparation process.

FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to both the FCM and Expo. This is because both the FCM (Front of House Manager) and Expo (Expeditor) play important roles in managing the flow of the restaurant. The FCM is responsible for overseeing the overall operations of the front of the house, including managing the staff and ensuring a smooth flow of service. The Expo, on the other hand, is responsible for coordinating the timing and flow of food orders between the kitchen and the servers. By communicating with both the FCM and Expo, FOH Managers can ensure that the restaurant runs efficiently and that customers receive their orders in a timely manner.

The Food Control Manager is responsible for managing the overall food control and quality in the kitchen. When a ticket prints on the expo side of the line, it is their role to grab it and ensure that the order is prepared and served correctly. They coordinate with the line cooks and servers to ensure that the food is prepared according to the ticket and meets the required standards.

The greatest concern for food quality is when it is left in the window for more than 3-5 minutes. This is because food that sits out for too long can become cold, dry, and lose its freshness. It can also be a potential breeding ground for bacteria and other contaminants. Therefore, it is important for food to be served promptly to ensure its quality and safety.

FCM is responsible for giving all day and first few ticket calls.

The tickets are arranged on each Line Station from oldest to newest.

When an item has been called, it is denoted with a "C" in front of the front dot.

The given answer includes the three zones of Ticket Traffic: the first 5 tickets, the middle tickets, and the last 5 tickets. This suggests that when checking the Ticket Traffic, one should review the first 5 tickets, the middle tickets, and the last 5 tickets to get a comprehensive understanding of the overall ticket activity.

The correct answer is 4 because the question asks for the total number of ticket stabbers on both the FOH (front of house) and BOH (back of house) sides of the production line. Since there are no specific numbers given for each side, we can assume that there are 4 ticket stabbers in total.

A "call item" on a ticket is denoted by using a front dot.

The statement suggests that appetizer tickets are not typically considered call items, meaning they are not usually the main focus of the order. However, if there is a pizza on the ticket, it is considered an exception to this rule. Therefore, the statement is true as it highlights the exception to the general rule regarding appetizer tickets.

FOH (Front of House) Managers are responsible for ensuring the quality and accuracy of food and service in a restaurant. Validating every plate that leaves the kitchen means that they need to check each dish to ensure it matches the order and meets the restaurant's standards. This could involve verifying the correct ingredients, presentation, portion size, and overall quality of the dish. By doing so, FOH Managers can ensure that customers receive the correct and satisfactory meals, leading to customer satisfaction and maintaining the restaurant's reputation. Therefore, the statement "FOH Managers must validate every plate they encounter as it leaves the kitchen" is true.

When you place an item on hold, you are referring to the main entree. This means that you are requesting for the main course of the meal to be prepared and served before any other items or dishes.

FCM decides when a ticket is ready to be sold.

The soup referenced in the previous question should be rang in at the add-on price. This suggests that the soup is not a standalone item but rather an additional option that can be added to another dish. Therefore, it should be charged at the add-on price, which is typically lower than the full price of a standalone item.

An item can be placed on hold in increments of 1 minute. This means that if someone wants to temporarily pause or delay an item, they can do so for a minimum of 1 minute before resuming it.

The explanation for the correct answer, which is False, is that the statement is stating that the expo should ONLY sell tickets in the first 5 ticket zone of traffic. However, this is not necessarily true as the expo may choose to sell tickets in other ticket zones as well. Therefore, the statement is false.

The given answer "No" suggests that the manner of how tickets are being sold is not changing. This implies that the process of selling tickets is remaining the same and there are no significant changes or advancements in the ticket-selling methods.

The expo is responsible for ensuring that food has been started by the line. The expo is typically a position in a restaurant that acts as a liaison between the kitchen and the front of house staff. They are responsible for checking the tickets, organizing the flow of food, and ensuring that each dish is prepared and plated correctly before it is brought out to the customers. Therefore, the expo is the one who ensures that the food has been started by the line before it is served.

The food items that should be hung on the top rail are re-fires and entrees. This suggests that these items require special attention or are ready to be served immediately. Hanging them on the top rail ensures that they are easily accessible and can be quickly served to customers.

The statement is false because a floor manager is not required to validate a to-go order. The responsibility of validating a to-go order usually lies with the cashier or the person taking the order. The floor manager's role is typically to oversee the operations of the restaurant and ensure everything is running smoothly, rather than being involved in individual order validations.

The correct answer is No because selling an incomplete ticket to a table would be unfair to the customers who expect a complete experience. It is important for the expo to provide a complete and satisfactory experience to its customers.

The correct answer is 2 minutes. This suggests that there is a specific time frame within which an item should be started after the ticket is printed. It implies that there is a small window of opportunity, and if the item is not started within 2 minutes, it may result in a delay or missed deadline.

The Food Control Manager will call the prep room for replenishment of products when there are 3 to 4 portions left. This indicates that the manager wants to ensure that there is enough stock available to meet the demand and avoid running out of products. By calling for replenishment at this point, the manager can maintain a steady supply of food and prevent any disruptions in service.

The standard amount of hold time for an entree with Buffalo Wings before the meal is 8 minutes.

The standard amount of hold time for an entree with a Flatbread Pizza ordered before the meal is 8 minutes. This means that once the Flatbread Pizza is prepared, it should be held for a maximum of 8 minutes before being served to the customer. This ensures that the pizza is still hot and fresh when it is served, providing the best dining experience for the customer.

A call item is started in the section of traffic called "Middle tickets".

If the guest is being overcharged, the price can be adjusted by getting a manager to promo items. This means that the manager can apply a promotional discount to the items that the guest has ordered, reducing the overall price and ensuring that the guest is not overcharged. This allows the guest to pay the correct amount for their meal.

The FOH manager will inquire to FCM if there is a lack of back dotting on tickets.

The Expo is responsible for marking the items that are up, dragging, and started. This means that when an item is lifted or raised, the Expo marks it. Similarly, when an item is being dragged or moved, the Expo marks it. Additionally, when an item is started or initiated, the Expo also marks it.

Expo is the correct answer because it refers to a specific event or exhibition where food is being served. In this context, it is the responsibility of the organizers or management of the expo to ensure that all food is safe and meets the necessary standards. The Food Control Manager may be a part of the expo's team, but the ultimate responsibility lies with the expo itself. Therefore, "Expo" is the most appropriate choice for validating all food at the event.

The standard amount of hold time for an entree with a soup before the meal is 5 minutes. This means that once the entree and soup are prepared, they should be held for a maximum of 5 minutes before being served to the customer. This ensures that the food is served at the optimal temperature and maintains its quality. Holding the food for too long may result in it becoming cold or losing its desired texture and taste.

FCM is responsible for ensuring tickets fall within the allotted amount of time.

The correct answer is "To the left of that item". When an item is on hold, the POS system displays the time at which the item will be automatically ordered. This information is shown to the left of the item on the POS interface.