North Bar & Grill Foh Quiz

33 Questions | Total Attempts: 58

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North Bar & Grill Foh Quiz

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Questions and Answers
  • 1. 
    Which of the following may constitute harassment in the workplace?
    • A. 

      Remarks about the colour of a person's skin

    • B. 

      A friendly butt smack

    • C. 

      A joke about a gay person

    • D. 

      Any of the above

    • E. 

      None of the above - harassment has to be malicious in intent

  • 2. 
    Which of the following is our MAIN guiding principle at North Bar & Grill?
    • A. 

      Positively influencing hotel guests to return

    • B. 

      Creating an exceptional guest experience

    • C. 

      Our Team demonstrates a high level of menu knowledge

    • D. 

      Creating a buzz in the community

  • 3. 
    Which of the following is NOT a part of our new dress code?
    • A. 

      A clean, pressed, black button up shirt

    • B. 

      Black dress pants

    • C. 

      A magician's hat

    • D. 

      Black, non-slip shoes

  • 4. 
    What is the most accurate definition of a "non-negotiable?"
    • A. 

      Willful damage to NGH property

    • B. 

      Use of inappropriate language in front of a guest

    • C. 

      A written warning

    • D. 

      An action which constitutes grounds for termination

  • 5. 
    What is the BEST answer for what Team Member should you do if a guest becomes intoxicated?
    • A. 

      Politely ask the guest to leave the premises

    • B. 

      Take away the guest's drink & tell them they've been cut off

    • C. 

      Call the police

    • D. 

      Offer to get the guest a glass of water, as well as some food

  • 6. 
    True or False:  if your friend comes in while you are working, he/she will receive a 50% discount on food.
    • A. 

      True

    • B. 

      False

  • 7. 
    When should you use a tray?
    • A. 

      When serving any beverage, including pop refills

    • B. 

      When you are clearing a table

    • C. 

      When you are re-setting a table

    • D. 

      All of the above

  • 8. 
    Which of the following is the correct service cycle time for a quality check on an entree?
    • A. 

      Within 1 minute

    • B. 

      Within 2 minutes

    • C. 

      Within 3 minutes

    • D. 

      Within 4 minutes

  • 9. 
    Which of the following would be the BEST quality check, following service of a table's entrees?
    • A. 

      "How is everyone's dinner tasting so far? Are you enjoying the Blackened Sirloin, sir?"

    • B. 

      "How's you guys' food?"

    • C. 

      "How is everyone's dinner tasting so far?"

    • D. 

      "How is everyone's dinner tasting so far? Are you enjoying the Blackened Sirloin, sir? Can I get anyone anything else at the moment?"

  • 10. 
    Which of the following is NOT a good way to up-sell?
    • A. 

      Asking each guest whether they would like to try to the special when taking their order

    • B. 

      Offering Patron rather than Jose Cuervo when the guest orders tequila

    • C. 

      Offering your own favourites to guests who are undecided

    • D. 

      Asking a guest who orders a highball if he/she would like to make it a double

  • 11. 
    Which of the following is NOT one of the levels of the 3-Level Check?
    • A. 

      The guest's lap

    • B. 

      The table surface

    • C. 

      The floor underneath the table

    • D. 

      The chair seats and booth cracks

  • 12. 
    When sampling a new wine, what is generally the order of the three steps prior to drawing your conclusion?
    • A. 

      Smell, look, taste

    • B. 

      Taste, smell, look

    • C. 

      Look, taste, smell

    • D. 

      Look, smell, taste

  • 13. 
    What are the five basic wine characteristics?
    • A. 

      Sweetness, acidity, tannin, alcohol & body

    • B. 

      Sweetness, strength, acidity, tannin & body

    • C. 

      Acidity, pulp, tannin, alcohol & body

    • D. 

      Sweetness, acidity, tannin, alcohol & bravery

  • 14. 
    Of the many questions you may receive about the taste of a wine, the most common is likely to be:
    • A. 

      "How was it made?"

    • B. 

      "Would this be suitable for wining and dining my date?"

    • C. 

      "How dry/sweet is it?"

    • D. 

      "What temperature is the climate it was produced in?"

  • 15. 
    True or False: colder climates such as BC produce higher-acidity wines
    • A. 

      True

    • B. 

      False

  • 16. 
    What does the VQA stand for in wines designated as "BC VQA?"
    • A. 

      Very Quantified Aromas

    • B. 

      Vintners Quality Assurance

    • C. 

      Vintners Quality Alliance

    • D. 

      Varnished Quartz Alpacas

  • 17. 
    Which of the following is NOT a requirement of VQA wine?
    • A. 

      That it be made from 100% BC grapes

    • B. 

      That 95% of the grapes come from the specific region on the label

    • C. 

      That 85% of grapes must be the stated varietal (or type of grape)

    • D. 

      That its alpacas be raised in BC

  • 18. 
    Check the characteristics that generally apply to a sauvignon blanc:
    • A. 

      Very fruity

    • B. 

      May contain flavours/aromas of green melon, grapefruit & white peach

    • C. 

      Light-bodied & less golden than a chardonnay

    • D. 

      Commonly paired with red meat

  • 19. 
    Of the following red wines, which one is generally thought to be the most bold & full-bodied?
    • A. 

      Shiraz or Syrah

    • B. 

      Cabernet Sauvignon

    • C. 

      Cabernet Franc

    • D. 

      Pinot Noir

  • 20. 
    Please select the answer that correctly orders the steps of wine service.
    • A. 

      Present wine to the orderer, open, pour a 3oz taste for the same guest, offer the cork, fill up the taster's glass, then pour the other guests' glasses from the first lady to the taster's left and from then on clockwise.

    • B. 

      Present wine to the orderer, open, pour a 3oz taste for the same guest, offer the cork, pour the other guests' glasses from the first lady to the taster's left and from then on clockwise, until you pour the taster's glass last.

    • C. 

      Open wine, offer the cork, present wine to the orderer, pour a 3oz taste for the same guest, pour the other guests' glasses from the first lady to the taster's left and from then on clockwise, until you pour the taster's glass last.

    • D. 

      Open wine, pour a 3oz taste for yourself, pour a 3oz taste for the guest, nod in agreement, sit down, and enjoy!

  • 21. 
    Our Oyster Bay Sauvignon Blanc is on the dryer end of the scale for our white wines.
    • A. 

      True

    • B. 

      False

  • 22. 
    Our Graffigna Malbec is from [Blank], the country that produces over 75% of the world's malbec, where altitude makes for a key quality indicator (the higher the better).
  • 23. 
    True or False: our Joie "Re-Think Pink" rose is dryer than your average rose, and would pair well with our Roasted Veggie Flatbread.
    • A. 

      True

    • B. 

      False

  • 24. 
    Which wine would pair well with our Loaded Kobe Burger?
    • A. 

      Beringer Chardonnay

    • B. 

      Rosemount Shiraz

    • C. 

      Stag's Hollow Heritage Block Blend

    • D. 

      Any of the above

    • E. 

      None of the above

  • 25. 
    Which of the following is NOT true of the Kobe beef in our beef burgers?
    • A. 

      It is also known as Wagyu beef

    • B. 

      It is known for its flavour, tenderness and marbling (fat distribution)

    • C. 

      It is an American-bred blend of Kobe and Angus cattle

    • D. 

      It is directly from Japan

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