MDP Foh Routine Test

If you are closing with a BOH AMP (Back of House Assistant Manager), it means that you are responsible for managing the back of the house operations in the restaurant. In order to ensure that the closing of the restaurant is done properly, it is necessary for the BOH AMP to stay and validate the closing process. This is important to maintain the quality and standards of the restaurant, as well as to address any issues or concerns that may arise during the closing procedures. Therefore, the statement "If you are closing with a BOH AMP, you must stay to validate the closing of the restaurant" is true.

During volume periods, it is important for servers to efficiently manage their workload and provide quality service to customers. Having too many tables can lead to slower service and a decrease in customer satisfaction. Therefore, the maximum amount of tables that any server should have on the floor chart through volume periods is 4. This allows the server to effectively attend to each table, ensuring prompt service and a positive dining experience for customers.

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At pre-shift, it is important to ensure that employees have clean uniforms and are present for their shift. Clean uniforms contribute to a professional appearance and hygiene standards, reflecting positively on the establishment. Attendance is crucial as it ensures that all necessary staff members are present and ready to perform their duties, preventing any disruptions or delays in service. Monitoring these factors at pre-shift helps maintain a well-organized and efficient work environment.

The phrase "guest ready at the host stand" means that all of the mentioned tasks should be completed. It implies that the doors should be clean, there should be proper matting, everything should be in place, and the correct poster should be displayed in the easel.

All of the above managers are responsible for doing a perimeter check. This means that all three managers, namely AM Manager, Mid Manager, and PM Manager, have the duty of ensuring that the perimeter of a certain area or property is secure and free from any unauthorized access or potential threats.

The first pre-shift for a closing shift should be delivered at 4:30 pm. This is because it allows enough time for the employees to receive the necessary instructions and information before starting their shift. Starting the pre-shift at 5:15 pm would be too late as it would cut into the actual shift time, and starting at 5:00 pm would not provide enough time for proper communication and preparation. Therefore, 4:30 pm is the most appropriate time for the first pre-shift for a closing shift.

The correct answer is "All of the above". In addition to working your assigned floor section, you should also be managing and validating the Host Stand, Bar, Dining Room, Expo Line, Dish land, Restrooms, and Prep/Production areas. This means that as part of the FOH Routine, you need to ensure that these areas are properly managed and maintained to provide a smooth and efficient dining experience for customers.

Labor should be blessed at the end of each shift to acknowledge the hard work and dedication put in by the workers. This practice helps to create a positive and supportive work environment, where employees feel appreciated for their efforts. Blessing labor at the end of each shift also serves as a way to bring closure to the workday and promote a sense of unity among the team. It encourages a sense of gratitude and mindfulness, fostering a positive mindset for both the workers and the organization as a whole.

As a FOH Mid, you would be responsible for reviewing the shift log to stay updated on any important information or issues from previous shifts. You would also review the flash report to analyze sales and performance data. Opening Hot Schedules is necessary to check the schedule and any updates or changes. Checking forecasted sales helps in planning and preparing for the day. Lastly, checking the weather is important to anticipate any potential impact on business operations. Therefore, all of the above tasks are part of the responsibilities of a FOH Mid at 11 am.

On Wednesday, Thursday, and Friday, specials are pre-shifted and suggestive selling, presentation points, and ingredients are discussed.

The correct answer is "During your alley check". An alley check is a routine task performed by restaurant staff to ensure that all areas, including the kitchen, are clean and ready for service. Checking the cleanliness of plateware from the night before is an important part of this process to ensure that customers are served with clean and sanitized dishes. It is typically done before the start of the shift to address any issues and maintain hygiene standards.

As part of your routine with the beer, you should be focusing on tasting the beer to fully experience its flavors and profile. Additionally, you should also be paying attention to the carbonation of the beer, as it can greatly affect the overall drinking experience.

The first pre-shift for an opening shift should be delivered at 10:45 am. This time allows enough time for employees to receive any updates or instructions before starting their shift at 11:00 am. Delivering the pre-shift at 10:30 am would be too early, as it may result in employees forgetting important information by the time they start their shift. Delivering it at 11:00 am would be too late, as employees would not have enough time to review the information before beginning their shift. Therefore, 10:45 am is the most appropriate time.

The correct answer is "The night before prior to the next day." This means that the menus should be cleaned the night before the next day begins. This ensures that the menus are clean and ready for use when the day starts. Cleaning the menus at this time allows for any dirt, stains, or residue from the previous day to be removed, providing a fresh and presentable menu for customers.

The correct answer is Tuesday night before new specials start. This means that the menus for specials are stuffed on Tuesday night in preparation for the new specials that will start the following day.

The restaurant should be guest ready at 10:55 am. This means that all preparations, such as setting up tables, cleaning, and ensuring that everything is in order, should be completed by this time. Being guest ready at 10:55 am allows the restaurant to be fully prepared for any guests who arrive at 11:00 am or later, ensuring a smooth and efficient service.

The correct answer is 10:00 am and 4:00 pm. This suggests that the alley check should be done at these specific times. It is likely that there are specific reasons for choosing these times, such as when the alley is expected to be less busy or when it is most convenient for the task at hand. However, without further context, it is difficult to determine the exact reason for selecting these times.

After the first cuts are made, checkouts should begin approximately 30 minutes later. This suggests that there is a specific time frame required for the cutting process before the checkouts can begin. It is important to allow enough time for the initial cuts to be completed before moving on to the next step of the process. Starting the checkouts immediately may not allow enough time for the cuts to be properly made, while waiting for 45 minutes may result in unnecessary delays. Therefore, 30 minutes seems to be the most appropriate time to begin the checkouts.

The correct answer is between 200-400 parts per million. This range indicates the concentration of the sanitary bucket solution. It is important for the solution to have the right amount of parts per million to effectively sanitize and disinfect. A concentration below 200 parts per million may not be strong enough to kill bacteria and germs, while a concentration above 400 parts per million may be too strong and could potentially cause harm. Therefore, the ideal range is between 200-400 parts per million.

The last call for the full menu and appetizers occurs at 9:00 pm. This means that customers can still order any item from the menu or appetizers until this time. After 9:00 pm, the restaurant may offer a limited menu or only serve drinks.

According to the FOH Close routine, you can begin counting the tills at 12:00 am.

Sanitary buckets should be located in multiple areas of the dining room to ensure easy access and maintain cleanliness. Placing them on the expo line, beverage counter, dining room wait station, patio wait station, bar wait station, and behind the bar allows for convenient disposal of waste and promotes a hygienic environment for both staff and customers. Additionally, having multiple locations reduces the chances of cross-contamination and promotes efficient workflow in the dining area.