Training Restaurant Practice Test 3

A team member should immediately inform their manager on duty if any of the following occurs: threatening conduct such as shaking fists, destroying property or throwing objects, any act that would arouse fear in a reasonable person, witnesses a threat or act of violence, has concerns with a threat or act of violence. This is important because it ensures the safety and well-being of both the team member and others in the workplace. By reporting these incidents or concerns to the manager, appropriate action can be taken to address the situation and prevent any further harm or escalation.

It is not acceptable to allow a team member to work while wearing shoes that are not slip-resistant because slip-resistant shoes are necessary to prevent accidents and injuries in the workplace. Slip-resistant shoes provide better traction and grip on slippery surfaces, reducing the risk of slips, trips, and falls. Allowing team members to work without slip-resistant shoes can compromise their safety and increase the likelihood of accidents occurring. Therefore, it is important to enforce the use of slip-resistant shoes to maintain a safe working environment.

The grilled chicken breast is cut into 6 pieces before being placed on a salad.

The cut portions of wraps should point towards 5:00 & 7:00 on the platter with the 7 under the 5. This means that when arranging the wraps on the platter, the ends of the wraps should be positioned towards the 5:00 and 7:00 positions, with the wrap numbered "7" placed under the wrap numbered "5". This ensures that the wraps are aligned in a specific way for presentation or serving purposes.

The correct answer includes 5 each of traditional wings and 6 each of boneless wings, along with 4 fluid ounces of cole slaw and celery/carrot.

The correct answer is BWW liner in a diamond shape on 9" platter, (12-3) fries, (6-9) Burger/Sandwich. This answer is correct because it follows the specific instructions given for the plate presentation of burgers and sandwiches. The BWW liner is placed in a diamond shape on a 9" platter, with the fries placed in the 12-3 o'clock position and the Burger/Sandwich placed in the 6-9 o'clock position. This arrangement ensures that the fries and Burger/Sandwich are visually appealing and well-balanced on the plate.

The Sauce Flavor Indicator is located at 9:00 on a lined platter. This indicates that the sauce flavor is positioned towards the left side of the platter when it is being served.

During Role Specific training, one of the tasks that needs to be completed is the Time Management Activity. This activity is likely designed to help individuals develop skills and strategies for effectively managing their time and prioritizing tasks. It may involve exercises or discussions on topics such as setting goals, creating schedules, identifying time-wasting activities, and improving productivity. By completing this activity, participants can enhance their ability to manage their time efficiently, which is crucial for success in their specific roles.

The standard foam collar required on regular beers served in a Pint glass is 3/4" in size. This means that the foam should measure 3/4 of an inch in height above the liquid in the glass. This amount of foam is considered ideal as it helps to enhance the aroma of the beer, retain carbonation, and provide a visually appealing presentation.

It is critical for bartenders to follow the mandated glassware program requirements because our recipes are designed to build a drink for a particular visual presentation and taste profile. By using the specified glassware, the drink will be presented and tasted as intended. Additionally, managers can easily monitor those individuals who have been served a beverage containing alcohol, ensuring compliance with regulations and responsible serving practices.