MDP Foh Routine Test
- 1.If you are working as a FOH Mid you are responsible for doing which of the following at 11 am.?
- A.
Review shift log
- B.
Review flash report
- C.
Open Hot Schedules
- D.
Check forecasted sales
- E.
Check weather
- F.
All of the above
- 2.Which Manager is responsible for doing a perimeter check?
- A.
AM Manager
- B.
Mid Manager
- C.
PM Manager
- D.
All of the above
- 3.The first pre-shift for an opening shift should be delivered at what time?
- A.
10:45 am
- B.
11:00 am
- C.
10:30 am
- 4.The first pre-shift for a closing shift should be delivered at what time?
- A.
4:30 pm
- B.
5:15 pm
- C.
5:00 pm
- 5.What specific days of the week are specials pre-shifted and suggestive selling, presentation points and ingredients discussed?
- A.
Sunday, Tuesday and Friday
- B.
Thursday, Friday and Saturday
- C.
Wednesday, Thursday and Friday
- 6.According to the FOH Close routine, you can begin counting the tills at what time?
- A.
11:45 pm
- B.
12:00 am
- C.
12:20 am
- 7.If you are closing on Sunday night, last call for full menu and appetizers occurs at what time?
- A.
8:30 pm
- B.
8:45 pm
- C.
9:00
- 8.What time should the restaurant be guest ready?
- A.
10:55 am
- B.
11:00 am
- C.
11:30 am
- 9.A critical component of the FOH Routine is working your figure eights. In addition to working your assigned floor section, please list the other areas of which you should be managing and validating.
- A.
Host Stand
- B.
Bar
- C.
Dining Room
- D.
Expo Line
- E.
Dish land
- F.
Restrooms
- G.
Prep/Production
- H.
All of the above
- 10.Approximately how long after first cuts should checkouts begin?
- A.
Immediately
- B.
30 minutes
- C.
45 minutes
- 11.If you are working a mid shift, a sales report should be ran at what times?
- A.
4:00 pm and 8:00 pm
- B.
2:00pm, 5:00 pm, and 9:00 pm
- C.
4:30 pm and 7:00 pm
- 12.When do we stuff the menus for specials?
- A.
Tuesday night before new specials start
- B.
Wednesday morning on the start of new specials
- C.
Tuesday afternoon, switch out half of the menus
- 13.What time should you start doing your alley check?
- A.
10:00 am and 4:00 pm
- B.
11:00 am and 5:00 pm
- C.
10:45 am and 3:45 pm
- 14.When do you validate that the plateware is clean from the night before?
- A.
During your alley check
- B.
When you are getting ready to finish your shift, during your transition
- C.
First thing in the morning, while brewing a pot of coffee
- 15.If you are closing with a BOH AMP, you must stay to validate the closing of the restaurant.
- A.
True
- B.
False
- 16.When should labor be blessed?
- A.
The end of each shift
- B.
The end of the night
- C.
During peak time
- 17.Where in the dining room should sanitary buckets be located?
- A.
One on the expo line
- B.
One on the beverage counter
- C.
One in the dining room wait station
- D.
Patio wait station
- E.
Bar wait station
- F.
Behind the bar
- G.
One by the Brewery door
- 18.What is the parts per million that the sanitary bucket solution should be at?
- A.
Between 200-400 parts per million
- B.
Between 300-500 parts per million
- C.
Between 150-300 parts per million
- 19.What is the maximum amount of tables that any server should have on the floor chart through volume periods?
- A.
4 tables
- B.
6 tables
- C.
2 tables
- 20.What things should you be looking for at pre-shift?
- A.
Clean uniforms
- B.
Attendance
- 21.What should you be doing as part of your routine with the beer?
- A.
Taste
- B.
Flavor
- C.
Profile
- D.
Carbonation of the beer
- 22.Guest ready at the host stand means what?
- A.
Clean doors
- B.
Proper matting
- C.
Aces in place
- D.
Right poster in the easel
- E.
All of the above
- 23.When should the menus be cleaned each day?
- A.
The night before prior to the next day
- B.
As the host is opening up the host stand
- C.
Whenever there is a free moment
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