Training Restaurant Practice Test 3

10 Questions | Total Attempts: 937

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Training Restaurant Practice Test 3


Questions and Answers
  • 1. 
    A Team Member should immediately inform their Manager on Duty if any of the following occurs: CHECK ALL THAT APPLY.
    • A. 

      Threatening conduct such as shaking fists, destroying property or throwing objects

    • B. 

      Any act that would arouse fear in a reasonable person

    • C. 

      Witnesses a threat or act of violence

    • D. 

      Has concerns with a threat or act of violence

  • 2. 
    Why is it so critical that Bartenders follow our mandated glassware program requirements? CHECK ALL THAT APPLY.
    • A. 

      We have a contract with our glassware vendors that needs to be honored

    • B. 

      Our recipes are designed to build a drink for a particular visual presentation and taste profile

    • C. 

      Managers can easily monitor those individuals who have been served a beverage containing alcohol

    • D. 

      Our mandated program ensures we have shatterproof glassware

  • 3. 
    Which of the definitions below describes the standard foam collar required on our regular beers, served in a Pint glass?
    • A. 

      1/2"

    • B. 

      3/4"

    • C. 

      1"

    • D. 

      1 1/2"

  • 4. 
    Our Grilled Chicken Breast is cut into how many pieces before being placed on a salad?
    • A. 

      4

    • B. 

      5

    • C. 

      8

    • D. 

      6

  • 5. 
    What items are served with our Wing & Wing Combo?
    • A. 

      5 ea Traditional Wings, 6 ea Boneless Wings, 4 fl oz Cole Slaw, Celery/Carrot

    • B. 

      5 ea Traditional Wings, 6 ea Boneless Wings, 3 fl oz Cole Slaw

    • C. 

      6 ea Traditional Wings, 6 ea Boneless Wings, Celery/Carrot

    • D. 

      6 oz Traditional Wings, 6 oz Boneless Wings, 4 fl oz Cole Slaw

  • 6. 
    Perfect Plate Presentation - Burgers & Sandwiches
    • A. 

      BWW liner in a diamond shape on 9" platter,(12-3) Burger/Sandwich, (6-9) fries

    • B. 

      BWW liner in a diamond shape on 9" platter,(12-3) fries, (6-9) Burger/Sandwich

    • C. 

      BWW liner in a diamond shape on 10" platter,(12-3) Burger/Sandwich, (6-9) fries, (9-11) pickle spear

    • D. 

      BWW liner in a diamond shape on 10" platter,(12-3) fries, (6-9) Burger/Sandwich, (9-11) pickle spear

  • 7. 
    Which of the following is to be completed during Role Specific training?
    • A. 

      Beer 201

    • B. 

      Aloha for Managers Opening Functions

    • C. 

      Time Management Activity

    • D. 

      Leadership Essentials: Making Good Decisions

  • 8. 
    It is acceptable to allow a team member to work while wearing shoes that are not slip-resistant.
    • A. 

      True

    • B. 

      False

  • 9. 
    The cut portions of wraps should point towards 5:00 & 7:00 on the platter with the 7 under the 5.
    • A. 

      True

    • B. 

      False

  • 10. 
    Where is the Sauce Flavor Indicator located on a lined platter?
    • A. 

      3:00

    • B. 

      6:00

    • C. 

      9:00

    • D. 

      12:00

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