Foh Amp Figure Eights

21 Questions | Total Attempts: 123

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Foh Amp Figure Eights - Quiz

Figure Eights


Questions and Answers
  • 1. 
    What is one of the 5 situations described in the figure eights module that a skilled manager should recognize to maintain a full restaurant while working with the host staff?
    • A. 

      Which managers are on the shift

    • B. 

      Note special seating requests

    • C. 

      Knowing the difference in speed of turns depending on the day

    • D. 

      The age of Guests entering our restaurant

    • E. 

      Both B & C

  • 2. 
    What are 4 of the 6 principles needed to set the quote?
    • A. 

      ART, phases of the dining room, host strength, management strength

    • B. 

      Approximately 1 1/2 minutes per name, ART, destination time, phases of restaurant

    • C. 

      Destination time, ticket times, audits, service sequence

    • D. 

      Phases of the restaurant, number of names on the register, numbers of Hosts, ART

  • 3. 
    What does it mean to seat table for table?
    • A. 

      2 minute table turns

    • B. 

      3 minute table turns

    • C. 

      1 minute table turns

  • 4. 
    When does the slowest turn of the night for tables occur?
    • A. 

      When quote is lowest

    • B. 

      When quote is highest

    • C. 

      When there isn't a wait

    • D. 

      When we are coming off the wait

  • 5. 
    We will wave our kitchens if we don't do what?
    • A. 

      Seat table for table

    • B. 

      Help our staff run food

    • C. 

      Know ART

    • D. 

      All of the above

  • 6. 
    What is the indicator, mentioned in the module, that tells you the coordinator isn't accounting for large parties?
    • A. 

      There are special events on the TV's

    • B. 

      There are too many tables being held

    • C. 

      The Guest register isn't being updated

    • D. 

      We have a high wait

  • 7. 
    Where do we typically start our figure eights?
    • A. 

      Expo

    • B. 

      Bar

    • C. 

      Dining Room

    • D. 

      Host Stand

  • 8. 
    How does Granite City recommend tracking your service sequence?
    • A. 

      2 tables @ a time + watch them. From the time they sit all the way through

    • B. 

      4 tables @ a time + watch them. From the time they sit all the way through

    • C. 

      1 table @ a time + watch them. From the time they sit all the way through

  • 9. 
    Do you audit servers on the POS to make sure everything is rung in?
    • A. 

      True

    • B. 

      False

  • 10. 
    How can you audit the bartenders?
    • A. 

      Ring in a drink and measure it

    • B. 

      Watch their pours

    • C. 

      Validate the checks that are in front of the Guest

    • D. 

      View tabs

    • E. 

      All of the above

  • 11. 
    How often should Management check restrooms while on the floor?
    • A. 

      Every 30 minutes

    • B. 

      Every 45 minutes

    • C. 

      Every 5 minutes

    • D. 

      Every 15 minutes

  • 12. 
    What are you checking for when you go through the bar during your figure eights?
    • A. 

      Drinks garnished properly

    • B. 

      Correct pours

    • C. 

      Assisting each other in boxing food

    • D. 

      Tabs in front of guest

    • E. 

      All drinks rung in

    • F. 

      All of the above

  • 13. 
    Why are 100% table greets so important to Granite City?
    • A. 

      Builds advocates

    • B. 

      Feedback

    • C. 

      All of the above

  • 14. 
    Ambiance is the total feeling guest recieves from us. Which it includes?
    • A. 

      Temperature

    • B. 

      Sound

    • C. 

      Cleanliness

    • D. 

      Cleanliness of lobby/restrooms

    • E. 

      All of the above

  • 15. 
     What will you validate when ensuring table maintenance is 100%?
    • A. 

      Make sure there are the correct number of servers on the floor

    • B. 

      Make sure all beverages are filled, condiments available, steps of service completed, silverware and napkins are available

    • C. 

      Make sure bussers are performing all tasks to the table

    • D. 

      None of the above

  • 16. 
    What are the last three aspects of running figure eights, as mentioned in the module?
    • A. 

      Cleaning the restaurant, running drinks and audits

    • B. 

      Audits, running food and washing dishes

    • C. 

      Running food, bussing tables, and seating guests

  • 17. 
    What are you looking for when checking dish land?
    • A. 

      Cleanliness

    • B. 

      Organization

    • C. 

      Proper Etiquette

    • D. 

      All of the above

  • 18. 
    Name ways you can support the Expo as a Manager?
    • A. 

      Run food

    • B. 

      Check quality

    • C. 

      Push flow

    • D. 

      Setups

    • E. 

      Coach

    • F. 

      All of the above

  • 19. 
    As a manager do you let food go out sub-par as it is leaving the expo line?
    • A. 

      True

    • B. 

      False

  • 20. 
    Who will you rely on to give you accurate ticket times?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Server

    • D. 

      Manager

    • E. 

      Yourself

  • 21. 
    What is our ticket time goals for lunch and dinner?
    • A. 

      Lunch 8-10 minutes Dinner 12-15 minutes

    • B. 

      Lunch 12-15 minutes Dinner 8-10 minutes

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