Foh Amp Figure Eights

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| By Granite City
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Granite City
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Quizzes Created: 35 | Total Attempts: 4,842
Questions: 21 | Attempts: 153

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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

    Correct Answer
    E. Both B & C
    Explanation
    A skilled manager should recognize the situations of note special seating requests and knowing the difference in speed of turns depending on the day to maintain a full restaurant while working with the host staff. By noting special seating requests, the manager can ensure that the seating arrangements are made accordingly to accommodate the guests' preferences. Knowing the difference in speed of turns depending on the day allows the manager to effectively manage the flow of customers and ensure that the restaurant is always busy and operating at its full capacity.

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  • 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

    Correct Answer
    B. Approximately 1 1/2 minutes per name, ART, destination time, phases of restaurant
    Explanation
    The answer choice "Approximately 1 1/2 minutes per name, ART, destination time, phases of restaurant" includes four out of the six principles needed to set the quote. These principles are related to the time it takes to serve each customer (approximately 1 1/2 minutes per name), the Average Repair Time (ART), the time it takes to reach the destination, and the different phases of the restaurant.

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  • 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

    Correct Answer
    A. 2 minute table turns
    Explanation
    The correct answer is 2 minute table turns. This means that the tables at a restaurant or event are being cleared and prepared for new guests every 2 minutes. This could indicate that the establishment aims to have a high turnover rate and accommodate as many customers as possible within a short period of time.

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  • 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

    Correct Answer
    B. When quote is highest
    Explanation
    The slowest turn of the night for tables occurs when the quote is highest. This means that when the demand for tables is at its peak and there are more customers waiting, it takes longer for the tables to be turned over and made available for new customers. Higher quotes indicate a higher demand, resulting in a slower turnover rate.

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  • 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

    Correct Answer
    A. Seat table for table
    Explanation
    The correct answer is "Seat table for table." This means that if we don't seat customers at their tables in an organized manner, we will have to wave our kitchens. This implies that the kitchen staff will not be able to prepare and serve the food efficiently if the seating arrangement is not properly managed.

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  • 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

    Correct Answer
    B. There are too many tables being held
    Explanation
    The indicator mentioned in the module that tells you the coordinator isn't accounting for large parties is that there are too many tables being held. This suggests that the coordinator is not properly managing the seating arrangements and is not allocating enough tables for large parties, resulting in a high wait time for customers.

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  • 7. 

    Where do we typically start our figure eights?

    • A.

      Expo

    • B.

      Bar

    • C.

      Dining Room

    • D.

      Host Stand

    Correct Answer
    D. Host Stand
    Explanation
    We typically start our figure eights at the host stand.

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  • 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

    Correct Answer
    A. 2 tables @ a time + watch them. From the time they sit all the way through
    Explanation
    Granite City recommends tracking your service sequence by managing 2 tables at a time and closely observing them from the moment they sit until the end. This approach allows the staff to provide efficient and attentive service to multiple tables simultaneously, ensuring that each customer receives a satisfactory dining experience.

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  • 9. 

    Do you audit servers on the POS to make sure everything is rung in?

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The given answer, True, suggests that auditing servers on the POS (point of sale) is done to ensure that everything is properly rung in. This means that the servers' activities and transactions on the POS system are checked and verified to ensure accuracy and prevent any discrepancies or errors in recording sales or payments. Auditing servers on the POS is a common practice in businesses to maintain transparency, accountability, and efficiency in their operations.

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  • 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

    Correct Answer
    E. All of the above
    Explanation
    The correct answer is "All of the above" because auditing the bartenders involves multiple methods. Ringing in a drink and measuring it ensures that the correct amount of alcohol is being served. Watching their pours allows for observation of their technique and accuracy. Validating the checks in front of the guest ensures that all items on the bill are accounted for. Viewing tabs provides an overview of the bartender's transactions. Therefore, all of these methods are necessary for a comprehensive audit of the bartenders.

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  • 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

    Correct Answer
    D. Every 15 minutes
    Explanation
    Management should check restrooms every 15 minutes while on the floor to ensure cleanliness and address any maintenance issues promptly. This frequency allows for regular monitoring and timely action if any problems arise. Checking restrooms every 30, 45, or 5 minutes may not be as effective in maintaining hygiene standards or addressing issues in a timely manner.

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  • 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

    Correct Answer
    F. All of the above
    Explanation
    When going through the bar during figure eights, you are checking for various things. You are ensuring that the drinks are garnished properly, the correct amount of alcohol is poured, the staff is assisting each other in boxing food, the tabs are in front of the guests, and all the drinks are rung in. In other words, you are checking for all of these things to ensure that everything is being done correctly and efficiently at the bar.

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  • 13. 

    Why are 100% table greets so important to Granite City?

    • A.

      Builds advocates

    • B.

      Feedback

    • C.

      All of the above

    Correct Answer
    C. All of the above
    Explanation
    All of the above options - building advocates, feedback, and 100% table greets - are important to Granite City. Building advocates refers to creating loyal customers who will promote and recommend the restaurant to others. Feedback is crucial for understanding customer preferences and improving the dining experience. 100% table greets ensure that every customer feels welcomed and valued, leading to positive word-of-mouth and repeat business. Therefore, all of these factors contribute to the importance of 100% table greets for Granite City.

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  • 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

    Correct Answer
    E. All of the above
    Explanation
    The correct answer is "All of the above". Ambiance refers to the overall atmosphere or feeling that a guest receives from a place. This includes various factors such as temperature, sound, cleanliness, and cleanliness of the lobby and restrooms. Each of these elements contributes to the overall experience and impression that a guest has when they visit a place.

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  • 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

    Correct Answer
    B. Make sure all beverages are filled, condiments available, steps of service completed, silverware and napkins are available
    Explanation
    This answer suggests that when ensuring table maintenance is 100%, one should validate that all beverages are filled, condiments are available, steps of service are completed, and silverware and napkins are available. This ensures that the table is properly set and ready for customers.

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  • 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

    Correct Answer
    C. Running food, bussing tables, and seating guests
    Explanation
    The last three aspects of running figure eights, as mentioned in the module, are running food, bussing tables, and seating guests. These tasks are essential in ensuring the smooth operation of a restaurant. Running food involves delivering orders to customers, bussing tables involves clearing and cleaning tables, and seating guests involves welcoming and guiding them to their seats. These tasks are all part of providing a good dining experience for customers.

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  • 17. 

    What are you looking for when checking dish land?

    • A.

      Cleanliness

    • B.

      Organization

    • C.

      Proper Etiquette

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    When checking dish land, you are looking for cleanliness to ensure that the dishes are properly washed and sanitized. Organization is important to ensure that the dishes are stored in an orderly manner and easily accessible. Proper etiquette is also important to ensure that the dishes are handled and used correctly, following proper protocols. Therefore, all of the above options are what you are looking for when checking dish land.

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  • 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

    Correct Answer
    F. All of the above
    Explanation
    As a manager, there are several ways you can support the Expo. Firstly, you can run food, ensuring that the food is delivered to the attendees promptly and efficiently. Secondly, you can check the quality of the products or services being showcased, ensuring that they meet the required standards. Additionally, you can push flow, meaning you can manage the movement of attendees and ensure a smooth flow of traffic throughout the Expo. You can also oversee the setups, making sure that everything is properly organized and in place. Lastly, as a manager, you can coach your team, providing guidance and support to ensure their success. Therefore, all of the above options are ways in which a manager can support the Expo.

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  • 19. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    As a manager, it is not advisable to let food go out sub-par as it is leaving the expo line. It is the manager's responsibility to ensure that the food being served meets the required standards of quality and presentation. Allowing sub-par food to be served can negatively impact the reputation of the establishment and lead to customer dissatisfaction. Therefore, the correct answer is False.

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  • 20. 

    Who will you rely on to give you accurate ticket times?

    • A.

      FCM

    • B.

      Expo

    • C.

      Server

    • D.

      Manager

    • E.

      Yourself

    Correct Answer
    A. FCM
    Explanation
    You will rely on FCM (Firebase Cloud Messaging) to give you accurate ticket times. FCM is a cross-platform messaging solution that allows you to reliably deliver messages and notifications to your app's users. It provides real-time delivery of messages and ensures that your app receives accurate and up-to-date information, including ticket times.

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  • 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

    Correct Answer
    A. Lunch 8-10 minutes Dinner 12-15 minutes
    Explanation
    The ticket time goals for lunch and dinner are different. For lunch, the goal is to serve the customers within a time frame of 8-10 minutes, which means the restaurant aims to provide quick service during lunch hours. On the other hand, for dinner, the goal is to serve the customers within a slightly longer time frame of 12-15 minutes. This suggests that the restaurant expects dinner service to be slightly slower compared to lunch service.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 03, 2011
    Quiz Created by
    Granite City
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