Foh MIT Figure Eights Test

15 Questions

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MIT Quizzes & Trivia

Questions and Answers
  • 1. 
    What are two 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 of week and time of day.

    • D. 

      The age of guests entering our restaurant.

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

      ART, phases of the dining room, host strenth, and management strength.

    • B. 

      Approximately 1.5 minutes per name, ART, destination times and phases of restaurant.

    • C. 

      Destination times, ticket times, service sequence and audits.

    • D. 

      Phases of restaurant, number of names on the register, number of hosts on, and the ART.

  • 3. 
    "Seating Table for Table" means to have 2 minute table turns from Guest leaving to Guest being sat.
    • A. 

      True

    • B. 

      False

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

      At the point at which the quote is the lowest.

    • B. 

      At the point at which the quote is the highest.

    • C. 

      When there is not a wait at all.

    • 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 and bus tables.

    • C. 

      Know our actual running time at the host stand.

    • D. 

      All of the Above

  • 6. 
    What is the indicator, mentioned in the Figure Eight Module, that tells you the Coordinator is not 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 time.

  • 7. 
    According to the Figure Eight Module, where do we typically start our figure eights?
    • A. 

      Expo line

    • B. 

      Bar

    • C. 

      Dining Room

    • D. 

      Host Stand

  • 8. 
    Granite City recommends tracking your Server Sequence by following two tables through their meal; start to finish.
    • A. 

      True

    • B. 

      False

  • 9. 
    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 the bartenders tabs on Aloha

    • E. 

      All of the Above

  • 10. 
    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

  • 11. 
    What four things should you be checking when you go through the bar during your Figure Eights?
    • A. 

      Drinks are garnished properly

    • B. 

      Servers are running drinks

    • C. 

      Staff is ignoring empty ice wells and beverage napkins are not being filled

    • D. 

      Bar well's are set up properly and stocked for the time of day

    • E. 

      Bartenders are ringing in drinks immediately after being poured

  • 12. 
    100% table greets are important to Granite City because they allow for the guests to have face time with the Management team and allows for the Management team to make each guest feel they are being cared for.
    • A. 

      True

    • B. 

      False

  • 13. 
    What will you validate when ensuring table maintenance is 100% ?
    • A. 

      Make sure there are correct number of servers on the foor.

    • B. 

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

    • C. 

      Make sure bussers are performing all tasks relating to the table.

    • D. 

      None of the Above

  • 14. 
    What are the 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.

  • 15. 
    What are you looking for when checking dish land?
    • A. 

      Cleanliness

    • B. 

      Organization

    • C. 

      Proper Etiquette

    • D. 

      All of the Above