Foh Amp Figure Eights
Figure Eights
- 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
Questions: 27 | Attempts: 188 | Last updated: Mar 19, 2022
-
Sample QuestionWhat is our call tequila?
Questions: 24 | Attempts: 121 | Last updated: Mar 19, 2022
-
Sample QuestionA Screwdriver, A Greyhound and A Fuzzy Naval are all served in what type of glassware?
Questions: 12 | Attempts: 49 | Last updated: Mar 20, 2022
-
Sample QuestionWhich of the following days are we NOT offering our Valentine's Day for dinner as the only option?
Back to top