Foh MIT Figure Eights Test

The statement "Seating Table for Table" means that there should be a turnover time of 2 minutes between one guest leaving a table and the next guest being seated at that table. This implies that the restaurant aims to efficiently utilize their tables and minimize waiting time for guests. Therefore, the statement is true.

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.

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.

We typically start our figure eights at the host stand.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.