Foh MIT Figure Eights Test

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Quizzes Created: 35 | Total Attempts: 5,091
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  • 1/15 Questions

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

    • True
    • False
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About This Quiz

The 'FOH MIT Figure Eights Test' assesses the knowledge of managing host staff and restaurant operations. It includes recognizing situations for maintaining a full restaurant, principles for quoting wait times, understanding table turnover, and coordination challenges for large parties.

Foh MIT Figure Eights Test - Quiz

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement suggests that Granite City recommends tracking the server sequence by using two tables throughout the meal. This implies that the restaurant believes it is important to keep track of the order and timing of the servers' actions from the beginning to the end of the meal. Therefore, the correct answer is true.

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  • 3. 

    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.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement suggests that 100% table greets are important to Granite City because they provide an opportunity for guests to interact with the Management team and make them feel valued and cared for. This implies that the company prioritizes customer satisfaction and aims to create a positive dining experience for their guests.

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  • 4. 

    We will wave our kitchens if we don't do what?

    • Seat table for table.

    • Help our staff run food and bus tables.

    • Know our actual running time at the host stand.

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    The correct answer is "All of the Above". This means that if we don't do any of the mentioned actions, we will wave our kitchens. This implies that these actions are necessary for the smooth operation of the kitchen. The actions include seating tables, helping staff with food and table bussing, and knowing the actual running time at the host stand.

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  • 5. 

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

    • Expo line

    • Bar

    • Dining Room

    • Host Stand

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

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  • 6. 

    How can you audit the bartenders?

    • Ring in a drink and measure it.

    • Watch their pours.

    • Validate the checks that are in front of the guest.

    • View the bartenders tabs on Aloha

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    The correct answer is "All of the Above". This means that all of the mentioned methods can be used to audit the bartenders. Ringing in a drink and measuring it ensures that the correct amount of alcohol is being served. Watching their pours helps to monitor if they are pouring the correct amount. Validating the checks in front of the guest ensures that the correct drinks are being charged for. Viewing the bartenders tabs on Aloha provides a digital record of their transactions. By using all of these methods, a comprehensive audit of the bartenders can be conducted.

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  • 7. 

    What are the three aspects of running Figure Eights, as mentioned in the module?

    • Cleaning the restaurant, running drinks, and audits

    • Audits, running food, and washing dishes.

    • Running food, bussing tables and seating guests.

    Correct Answer
    A. Running food, bussing tables and seating guests.
    Explanation
    The correct answer is "Running food, bussing tables and seating guests." This answer is supported by the fact that the other options mentioned in the question, such as cleaning the restaurant, running drinks, audits, washing dishes, are not mentioned as aspects of running Figure Eights in the module.

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  • 8. 

    What are you looking for when checking dish land?

    • Cleanliness

    • Organization

    • Proper Etiquette

    • All of the Above

    Correct Answer
    A. All of the Above
    Explanation
    When checking dish land, you are looking for cleanliness to ensure that the dishes are free from any dirt or residue. Organization is important to ensure that the dishes are properly arranged and easy to access. Proper etiquette is also important to ensure that the dishes are handled and used correctly. Therefore, all of the above options are what you are looking for when checking dish land.

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  • 9. 

    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?

    • Which Managers are on the shift.

    • Note special seating requests.

    • Knowing the difference in speed of turns depending on the day of week and time of day.

    • The age of guests entering our restaurant.

    Correct Answer(s)
    A. Note special seating requests.
    A. Knowing the difference in speed of turns depending on the day of week and time of day.
    Explanation
    A skilled Manager should recognize the importance of noting special seating requests in order to maintain a full restaurant. This means being aware of any specific preferences or requirements that guests may have when it comes to their seating arrangements. Additionally, the Manager should also be aware of the difference in speed of turns depending on the day of the week and time of day. This means understanding that certain times may be busier than others and being prepared to manage the restaurant accordingly to ensure a full dining area.

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  • 10. 

    How often should management check restrooms while on the floor?

    • Every 30 minutes

    • Every 45 minutes

    • Every 5 minutes

    • Every 15 minutes

    Correct Answer
    A. Every 15 minutes
    Explanation
    Management should check restrooms every 15 minutes while on the floor to ensure cleanliness and address any issues promptly. This regular monitoring allows for timely maintenance, restocking of supplies, and addressing any potential hygiene or safety concerns. By checking restrooms at this frequency, management can maintain a clean and comfortable environment for employees and customers throughout the day.

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  • 11. 

    What are 4 of the principles needed to make the quote?

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

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

    • Destination times, ticket times, service sequence and audits.

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

    Correct Answer
    A. Approximately 1.5 minutes per name, ART, destination times and phases of restaurant.
    Explanation
    The correct answer is "Approximately 1.5 minutes per name, ART, destination times, and phases of the restaurant." This answer is supported by the information given in the options. The other options mention unrelated factors such as "phases of the dining room," "host strength," "management strength," "ticket times," "service sequence," "audits," "number of names on the register," and "number of hosts on." Therefore, the correct answer is the only option that includes the principles mentioned in the question.

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  • 12. 

    When does the slowest turn of the night for tables occur?

    • At the point at which the quote is the lowest.

    • At the point at which the quote is the highest.

    • When there is not a wait at all.

    • When we are coming off the wait.

    Correct Answer
    A. At the point at which the quote is the highest.
    Explanation
    The slowest turn of the night for tables occurs at the point when the quote is the highest. This means that when the demand for tables is at its peak and the restaurant is fully booked or has a long waitlist, it takes longer for tables to become available for new customers. This can happen during busy hours or peak times when the restaurant is at maximum capacity and cannot accommodate new guests immediately.

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  • 13. 

    What is the indicator, mentioned in the Figure Eight Module, that tells you the Coordinator is not accounting for large parties?

    • There are special events on the TV's.

    • There are too many tables being held.

    • The guest register isn't being updated.

    • We have a high wait time.

    Correct Answer
    A. There are too many tables being held.
    Explanation
    The indicator mentioned in the Figure Eight Module that tells you the Coordinator is not accounting for large parties is "There are too many tables being held." This suggests that the coordinator is not properly managing the seating arrangements for large parties, resulting in a shortage of available tables for other guests.

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  • 14. 

    What will you validate when ensuring table maintenance is 100% ?

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

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

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

    • None of the Above

    Correct Answer
    A. Make sure all beverages are filled, condiments are available, steps of service are completed, silverware and linens 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 linens are available. This implies that maintaining the cleanliness and functionality of the table is essential for providing a satisfactory dining experience.

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  • 15. 

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

    • Drinks are garnished properly

    • Servers are running drinks

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

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

    • Bartenders are ringing in drinks immediately after being poured

    Correct Answer(s)
    A. Drinks are garnished properly
    A. Servers are running drinks
    A. Bar well's are set up properly and stocked for the time of day
    A. Bartenders are ringing in drinks immediately after being poured
    Explanation
    The answer includes four important things to check when going through the bar during Figure Eights. First, drinks should be garnished properly to ensure they are visually appealing and meet the standards. Second, servers should be actively running drinks to ensure efficient service. Third, the bar well should be set up properly and stocked according to the time of day to meet customer demands. Lastly, bartenders should ring in drinks immediately after pouring them to ensure accurate and timely billing.

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Quiz Review Timeline (Updated): Mar 4, 2024 +

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

  • Current Version
  • Mar 04, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 15, 2011
    Quiz Created by
    Granite City
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