MIT Remote Printer

100 Questions | Total Attempts: 43

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Printer Quizzes & Trivia

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Questions and Answers
  • 1. 
    When a ticket prints on the expo side of the line, who grabs it?
    • A. 

      Food Control Manager

    • B. 

      Expo

    • C. 

      Line cook

    • D. 

      Servers

  • 2. 
    Which 2 people will stand on the FOH side of the expo line?
    • A. 

      Food Control Manager

    • B. 

      Manager on Duty

    • C. 

      Expo

    • D. 

      Broil Cook

  • 3. 
    If there is a "call item" on a ticket, how is that denoted?
    • A. 

      With a front dot

    • B. 

      With a back dot

    • C. 

      By circling it

  • 4. 
    Who is permitted to communicate with the BOH?
    • A. 

      Expo Only

    • B. 

      FCM and Expo

    • C. 

      Servers

    • D. 

      Anyone

  • 5. 
    Once the item has been called, how is that denoted?
    • A. 

      There is no denotion

    • B. 

      By circling the item

    • C. 

      With a C in front of the back dot

    • D. 

      With a C in front of the front dot

  • 6. 
    Who is responsible for ensuring food has been started by the line?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      The server for that table

    • D. 

      A FOH manager

  • 7. 
    How do we denote that food has been started?
    • A. 

      Front date

    • B. 

      Circle food

    • C. 

      Back dot

    • D. 

      Slash after food

  • 8. 
    When a ticket prints on the expo side of the line, who grabs it?
    • A. 

      Food Control Manager

    • B. 

      Expo

    • C. 

      Line cook

    • D. 

      Servers

  • 9. 
    When food is identified in the window, how is that denoted on the ticket?
    • A. 

      Front dot

    • B. 

      Circle food

    • C. 

      Back dot

    • D. 

      Slash after food

  • 10. 
    Check items that the Expo is responsible for marking in the following situations?
    • A. 

      Call item

    • B. 

      Item up

    • C. 

      Item dragging

    • D. 

      Item started

  • 11. 
    What food items should be hung on the top rail?
    • A. 

      Re-fires

    • B. 

      Appetizers

    • C. 

      Entrees

    • D. 

      Big Cookie

  • 12. 
    If there is a "call item" on a ticket, how is that denoted?
    • A. 

      With a front dot

    • B. 

      With a back dot

    • C. 

      By circling it

  • 13. 
    Concerning "traffic", re-fires are top priority and should be placed in front of all traffic.
    • A. 

      True

    • B. 

      False

  • 14. 
    Once the item has been called, how is that denoted?
    • A. 

      There is no denotion

    • B. 

      By circling the item

    • C. 

      With a C in front of the back dot

    • D. 

      With a C in front of the front dot

  • 15. 
    Check the 3 zones of Ticket Traffic.
    • A. 

      First 5 tickets

    • B. 

      Middle tickets

    • C. 

      First 7 tickets

    • D. 

      Last 7 tickets

    • E. 

      Last 5 tickets

  • 16. 
    Who is responsible for ensuring food has been started by the line?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      The server for that table

    • D. 

      A FOH manager

  • 17. 
    When selling food, what must the expo ensure?
    • A. 

      The ticket is complete

    • B. 

      All items being sold belong to that ticket

    • C. 

      Hot food Hot and cold food Cold

    • D. 

      All of the above

  • 18. 
    Should the expo sell and incomplete ticket to a table?
    • A. 

      Yes

    • B. 

      No

    • C. 

      In certain circumstances

  • 19. 
    How do we denote that food has been started?
    • A. 

      Front date

    • B. 

      Circle food

    • C. 

      Back dot

    • D. 

      Slash after food

  • 20. 
    Who must validate that all food is down?
    • A. 

      Food Control Manager

    • B. 

      Expo

    • C. 

      All of the above

  • 21. 
    When food is identified in the window, how is that denoted on the ticket?
    • A. 

      Front dot

    • B. 

      Circle food

    • C. 

      Back dot

    • D. 

      Slash after food

  • 22. 
    In what section of traffic is a call item started?
    • A. 

      First 5 tickets

    • B. 

      Last 5 tickets

    • C. 

      Refire tickets

    • D. 

      Middle tickets

  • 23. 
    Check items that the Expo is responsible for marking in the following situations?
    • A. 

      Call item

    • B. 

      Item up

    • C. 

      Item dragging

    • D. 

      Item started

  • 24. 
    The expo should ONLY sell tickets in the first 5 ticket zone of traffic.
    • A. 

      True

    • B. 

      False

  • 25. 
    What food items should be hung on the top rail?
    • A. 

      Re-fires

    • B. 

      Appetizers

    • C. 

      Entrees

    • D. 

      Big Cookie

  • 26. 
    What is the greatest concern for food quality?
    • A. 

      Food being sold in Middle traffic zone

    • B. 

      Food in window for more than 3-5 minutes

    • C. 

      Food being too hot

    • D. 

      Sloppy plate presentation

  • 27. 
    Concerning "traffic", re-fires are top priority and should be placed in front of all traffic.
    • A. 

      True

    • B. 

      False

  • 28. 
    Within how long of a ticket printing should an item be started?
    • A. 

      Immediately

    • B. 

      2 minutes

    • C. 

      It depends

  • 29. 
    Generally appetizer tickets will not be call items, if there is a pizza on the ticket, that is an exception.
    • A. 

      True

    • B. 

      False

  • 30. 
    Check the 3 zones of Ticket Traffic.
    • A. 

      First 5 tickets

    • B. 

      Middle tickets

    • C. 

      First 7 tickets

    • D. 

      Last 7 tickets

    • E. 

      Last 5 tickets

  • 31. 
    Who is responsible for ensuring tickets fall within the alloted amount of time?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 32. 
    When selling food, what must the expo ensure?
    • A. 

      The ticket is complete

    • B. 

      All items being sold belong to that ticket

    • C. 

      Hot food Hot and cold food Cold

    • D. 

      All of the above

  • 33. 
    Who is responsible for giving all day and first few ticket calls?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 34. 
    Should the expo sell and incomplete ticket to a table?
    • A. 

      Yes

    • B. 

      No

    • C. 

      In certain circumstances

  • 35. 
    Who is responsible for making sure every plate leaves the kitchen perfectly?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 36. 
    Who decides when a ticket is ready to be sold?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 37. 
    Who must validate that all food is down?
    • A. 

      Food Control Manager

    • B. 

      Expo

    • C. 

      All of the above

  • 38. 
    The Food Control Manager will call the prep room for replenishment of products when how many portions are left?
    • A. 

      No portions

    • B. 

      1 to 2 portions

    • C. 

      3 to 4 portions

    • D. 

      5 portions

  • 39. 
    In what section of traffic is a call item started?
    • A. 

      First 5 tickets

    • B. 

      Last 5 tickets

    • C. 

      Refire tickets

    • D. 

      Middle tickets

  • 40. 
    Is the manner of how tickets are being sold changing?
    • A. 

      Yes

    • B. 

      No

    • C. 

      Possibly

  • 41. 
    The expo should ONLY sell tickets in the first 5 ticket zone of traffic.
    • A. 

      True

    • B. 

      False

  • 42. 
    What is the greatest concern for food quality?
    • A. 

      Food being sold in Middle traffic zone

    • B. 

      Food in window for more than 3-5 minutes

    • C. 

      Food being too hot

    • D. 

      Sloppy plate presentation

  • 43. 
    Before asking for hands, all plates must have correct BOH setups.
    • A. 

      True

    • B. 

      False

  • 44. 
    Servers and Managers are responsible for running food.
    • A. 

      True

    • B. 

      False

  • 45. 
    Within how long of a ticket printing should an item be started?
    • A. 

      Immediately

    • B. 

      2 minutes

    • C. 

      It depends

  • 46. 
    Who is responsible for presets?
    • A. 

      Servers

    • B. 

      Expo

    • C. 

      FCM

  • 47. 
    Generally appetizer tickets will not be call items, if there is a pizza on the ticket, that is an exception.
    • A. 

      True

    • B. 

      False

  • 48. 
    Who is responsible for ensuring tickets fall within the alloted amount of time?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 49. 
    A floor manager needs to be called to validate a to-go order.
    • A. 

      True

    • B. 

      False

  • 50. 
    How many ticket stabbers will be on the production line (FOH and BOH sides)?
    • A. 

      2

    • B. 

      3

    • C. 

      4

  • 51. 
    Who is responsible for giving all day and first few ticket calls?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 52. 
    Who is responsible for making sure every plate leaves the kitchen perfectly?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 53. 
    When line cooks are preparing food, who will give them all day calls?
    • A. 

      FCM

    • B. 

      Broil Cook

    • C. 

      Expo

  • 54. 
    Who decides when a ticket is ready to be sold?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 55. 
    When a line cook sells food, what do they do with their tickets?
    • A. 

      Put the ticket in the wondow

    • B. 

      Stab the ticket

    • C. 

      Give it to the expo

  • 56. 
    The Food Control Manager will call the prep room for replenishment of products when how many portions are left?
    • A. 

      No portions

    • B. 

      1 to 2 portions

    • C. 

      3 to 4 portions

    • D. 

      5 portions

  • 57. 
    How are tickets arranged on each Line Station?
    • A. 

      However they are placed

    • B. 

      However the FCM calls them

    • C. 

      However the particular Line Cook prefers

    • D. 

      Oldest to newest

  • 58. 
    Is the manner of how tickets are being sold changing?
    • A. 

      Yes

    • B. 

      No

    • C. 

      Possibly

  • 59. 
    Who will support the Line Cooks preparing food and plates?
    • A. 

      Saute assist Broil with plate set-ups

    • B. 

      Prep Manager

    • C. 

      Sandwich assist Broil with buns

    • D. 

      Prep Cook

    • E. 

      All of the above

  • 60. 
    Before asking for hands, all plates must have correct BOH setups.
    • A. 

      True

    • B. 

      False

  • 61. 
    FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to:
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 62. 
    Servers and Managers are responsible for running food.
    • A. 

      True

    • B. 

      False

  • 63. 
    Who is responsible for presets?
    • A. 

      Servers

    • B. 

      Expo

    • C. 

      FCM

  • 64. 
    FOH Managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time.
    • A. 

      True

    • B. 

      False

  • 65. 
    A floor manager needs to be called to validate a to-go order.
    • A. 

      True

    • B. 

      False

  • 66. 
    If there is a lack of back dotting on tickets, who will the FOH manager inquire to?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 67. 
    How many ticket stabbers will be on the production line (FOH and BOH sides)?
    • A. 

      2

    • B. 

      3

    • C. 

      4

  • 68. 
    Which of the following situations will trigger a table visit by a FOH manager?
    • A. 

      Long ticket time

    • B. 

      Food delivery delay

    • C. 

      Incomplete Ticket

    • D. 

      All of the above

  • 69. 
    When line cooks are preparing food, who will give them all day calls?
    • A. 

      FCM

    • B. 

      Broil Cook

    • C. 

      Expo

  • 70. 
    FOH Managers must validate every plate they encounter as it leaves the kitchen.
    • A. 

      True

    • B. 

      False

  • 71. 
    When a line cook sells food, what do they do with their tickets?
    • A. 

      Put the ticket in the wondow

    • B. 

      Stab the ticket

    • C. 

      Give it to the expo

  • 72. 
    If an item is dragging, how is that denoted on the ticket?
    • A. 

      Circle around dragging item

    • B. 

      A back dot by dragging item

    • C. 

      A front dot by dragging item

  • 73. 
    How are tickets arranged on each Line Station?
    • A. 

      However they are placed

    • B. 

      However the FCM calls them

    • C. 

      However the particular Line Cook prefers

    • D. 

      Oldest to newest

  • 74. 
    How many items can be denoted as dragging on a ticket?
    • A. 

      0

    • B. 

      1

    • C. 

      2

  • 75. 
    For using the hold button, in what increments of time can an item be placed on hold?
    • A. 

      1 minute

    • B. 

      5 minutes

    • C. 

      2 minutes

    • D. 

      8 minutes

  • 76. 
    Who will support the Line Cooks preparing food and plates?
    • A. 

      Saute assist Broil with plate set-ups

    • B. 

      Prep Manager

    • C. 

      Sandwich assist Broil with buns

    • D. 

      Prep Cook

    • E. 

      All of the above

  • 77. 
    When you place an item on hold, are you placing the item that needs to come before the meal, or the main entrees?
    • A. 

      Item before the Meal

    • B. 

      Main entree

    • C. 

      Neither

  • 78. 
    FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to:
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 79. 
    What is our standard amount of hold time for an entree with a soup before the meal?
    • A. 

      2 minutes

    • B. 

      4 minutes

    • C. 

      5 minutes

  • 80. 
    FOH Managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time.
    • A. 

      True

    • B. 

      False

  • 81. 
    If there is a lack of back dotting on tickets, who will the FOH manager inquire to?
    • A. 

      FCM

    • B. 

      Expo

    • C. 

      Both

  • 82. 
    What is the standard amount of hold time for an entree with Buffalo Wings before the meal?
    • A. 

      6 minutes

    • B. 

      8 minutes

    • C. 

      10 minutes

  • 83. 
    Which of the following situations will trigger a table visit by a FOH manager?
    • A. 

      Long ticket time

    • B. 

      Food delivery delay

    • C. 

      Incomplete Ticket

    • D. 

      All of the above

  • 84. 
    When an item is on hold the POS shows at what time that item will be automatically ordered. Where is that shown?
    • A. 

      To the left of that item

    • B. 

      To the right of that item

    • C. 

      Under that item

  • 85. 
    FOH Managers must validate every plate they encounter as it leaves the kitchen.
    • A. 

      True

    • B. 

      False

  • 86. 
    What is the standard amount of hold time for an entree with a Flatbread Pizza ordred before the meal?
    • A. 

      6 minutes

    • B. 

      8 minutes

    • C. 

      10 minutes

  • 87. 
    If an item is dragging, how is that denoted on the ticket?
    • A. 

      Circle around dragging item

    • B. 

      A back dot by dragging item

    • C. 

      A front dot by dragging item

  • 88. 
    It is lunch. A guest is unsure of their entree choice, but would like to begin with a soup, which you ring in. The guest then decides to enjoy one of our Lunch Combos. The Lunch Combo must be rang in ***soup out***
    • A. 

      True

    • B. 

      False

  • 89. 
    How many items can be denoted as dragging on a ticket?
    • A. 

      0

    • B. 

      1

    • C. 

      2

  • 90. 
    Should the soup referenced in the previous question be rang in at full price or at the add on price?
    • A. 

      Full price

    • B. 

      Add on price

  • 91. 
    For using the hold button, in what increments of time can an item be placed on hold?
    • A. 

      1 minute

    • B. 

      5 minutes

    • C. 

      2 minutes

    • D. 

      8 minutes

  • 92. 
    Again referencing the Lunch Soup question, how will the price be adjusted so the guest is not overcharged?
    • A. 

      Use the

    • B. 

      Get a manager to Promo items

    • C. 

      Get a manager to Void items

    • D. 

      No adjustment needed

  • 93. 
    When you place an item on hold, are you placing the item that needs to come before the meal, or the main entrees?
    • A. 

      Item before the Meal

    • B. 

      Main entree

    • C. 

      Neither

  • 94. 
    What is our standard amount of hold time for an entree with a soup before the meal?
    • A. 

      2 minutes

    • B. 

      4 minutes

    • C. 

      5 minutes

  • 95. 
    What is the standard amount of hold time for an entree with Buffalo Wings before the meal?
    • A. 

      6 minutes

    • B. 

      8 minutes

    • C. 

      10 minutes

  • 96. 
    When an item is on hold the POS shows at what time that item will be automatically ordered. Where is that shown?
    • A. 

      To the left of that item

    • B. 

      To the right of that item

    • C. 

      Under that item

  • 97. 
    What is the standard amount of hold time for an entree with a Flatbread Pizza ordred before the meal?
    • A. 

      6 minutes

    • B. 

      8 minutes

    • C. 

      10 minutes

  • 98. 
    It is lunch. A guest is unsure of their entree choice, but would like to begin with a soup, which you ring in. The guest then decides to enjoy one of our Lunch Combos. The Lunch Combo must be rang in ***soup out***
    • A. 

      True

    • B. 

      False

  • 99. 
    Should the soup referenced in the previous question be rang in at full price or at the add on price?
    • A. 

      Full price

    • B. 

      Add on price

  • 100. 
    Again referencing the Lunch Soup question, how will the price be adjusted so the guest is not overcharged?
    • A. 

      Use the

    • B. 

      Get a manager to Promo items

    • C. 

      Get a manager to Void items

    • D. 

      No adjustment needed