Training Restaurant Practice Test 3 assesses staff on key operational standards such as safety protocols, beverage service, and meal presentation. It ensures team members are proficient in maintaining quality and safety in a restaurant setting.
True
False
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4
5
8
6
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True
False
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5 ea Traditional Wings, 6 ea Boneless Wings, 4 fl oz Cole Slaw, Celery/Carrot
5 ea Traditional Wings, 6 ea Boneless Wings, 3 fl oz Cole Slaw
6 ea Traditional Wings, 6 ea Boneless Wings, Celery/Carrot
6 oz Traditional Wings, 6 oz Boneless Wings, 4 fl oz Cole Slaw
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BWW liner in a diamond shape on 9" platter,(12-3) Burger/Sandwich, (6-9) fries
BWW liner in a diamond shape on 9" platter,(12-3) fries, (6-9) Burger/Sandwich
BWW liner in a diamond shape on 10" platter,(12-3) Burger/Sandwich, (6-9) fries, (9-11) pickle spear
BWW liner in a diamond shape on 10" platter,(12-3) fries, (6-9) Burger/Sandwich, (9-11) pickle spear
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Beer 201
Aloha for Managers Opening Functions
Time Management Activity
Leadership Essentials: Making Good Decisions
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3:00
6:00
9:00
12:00
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1/2"
3/4"
1"
1 1/2"
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We have a contract with our glassware vendors that needs to be honored
Our recipes are designed to build a drink for a particular visual presentation and taste profile
Managers can easily monitor those individuals who have been served a beverage containing alcohol
Our mandated program ensures we have shatterproof glassware
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