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Server Test
| Question | Answer |
|---|---|
| What are the 10 daily tasks? | suggest load/smother, tell legendary story, pick up trash, say goodbye to guests, check restrooms, run food, pre bus, running sidework, table maintenance, display teamwork |
| What does flagging mean? | Laying beverage napkins down ni front of guests to show managers and other servers guests have been greeted. |
| How long should a guest wait before you approach the table? | 45 seconds |
| Why is pre-busing important? | It turns the tables faster, makes it easier for the bussers to clean the table, and it looks better for the guests. |
| If you are scheduled and you cannot work your shift, what do you do? | Find a suitable replacement and have them sign thte shift exchange book and have it signed by a manager. if there is a problem finding a replacement, talk to a manager. |
| What is re-cook/up-cook and how should it be handled? | An item that is undercooked or not cooked correctly that needs to be cooked more or re-made. Give the item to expo or broil and fill out recook/upcook ticket, notify a manager. |
| explain the pivot point system? | Starting with the first guest on your left and continue around the table clockwise. |
| What do you need to have ready when you cash out? | Both checker signatures, cashlink deposit slip, manager signature, and tip share. |
| Explain full hands in full hands out? | When you come into the kitchen you should have dirty dishes from your table. When exiting the kitchen, you should be taking food or drinks to guests. |
| What are acceptable forms of ID? | Valid State ID, Valid Drivers License, Military ID, Passport. |
| You should card anyone who looks under what age? | 35 |
| What are the Definitons of the following terms: 86- On the fly- Runner- | 86- out of on the fly- needed right away runner- someone who takes food/ drinks to guests |
| What is guest focus? | Guests are our number one priority, We are here to take care of the guests, without them we wouldn't be needed. |
| Give 3 examples of how you can demonstrate teamwork. | helping hostesses seat, running someone else's food, pre-bussing another section, sweeping alley after a rush. |
| What is your proper uniform? | Nametag, clean texas roadhouse shirt, blue jeans with no holes, black or brown belt, black or brown non-slip shoes, smile. |
| What is our philosophy toward the sale of alcohol and how can you help? | We are a resturant that serves alcohol. Card anyone that looks under 35. Do not serve to guests that show signs of intoxication. |
| Name the management team. | Managing Partner- Lynn Winston Service Manager- Monique Reeves Kitchen Manager- John Asst. Kitchen Manger- Matthew Anderson |
| When are schedule requests due and how do you handle them? | They must be in the book the wednesday prior to the start of the schedule. They are only requests not demands. |
| Give an example of "wowing" a guest. | remembering what food they eat or drink, entertaing their kids. |
| What is the smoke break policy? | We do not smoke during legendary hours. Once we are off the wait, a list is made in order that we go. Tables are not held, you need someone watching your section. |
| What does getting checked out mean? | Having HOF and BOF checkers verify that you have done all of your sidework adn then the manager checks your cashout. |
| Why is it important to use proper seat numbers when ringing in check? | so we do not auction off food. |
| How do you handle a schedule change? | Write it in the shift exchange book and have employee picking up shift sign it and then have a manager sign it. |
| Where is employee parking? | Meijers parking lot from Garden Center to steak and shake. |
| List three types of Salesmanship. | Upselling- talking the guest into the next size steak, adding a call liquor to a drink Suggestive- combo dinner so they can try two things Sharing- splitting an appetizer or dessert |
| List five examples of running sidework | stocking ice, stocking glasses, making coffee and tea, stocking expo, sweeping alley |
| What is the Texas Roadhouse story? | Hand cut steaks, fall off the bone ribs, fresh every five minute made from scratch rolls, made from scratch sides and dressings, ice cold beer and legendary margaritas |
| When a guest orders a baker, what do you ask? | Would you like to load that with cheddar and bacon? |
| When a guest orders any steak, what do you ask? | Would you like to smother that with mushrooms, onions, cheese, or gravy? |
| What 4 items must you suggest to all tables? | 1. Specific appetizer 2. Specific drink 3. Smother steak 4. Loaded potato |
| What are the 2 things you must say to each table? | Thank you and come and see us again |
| Name 3 other ways you can help with the shoppers reports? | Check restrooms, saying gooodbye to all guests, recongnize as first time guests, tell legendary story |
| How would you describe the following? Rare: Medium Rare: Medium: Medium Well: Well: | rare- dark red almost blue in color but warm all the way through medium rare- red to bright pink in center medium- hot pink center medium well- slight pink center well- there should be no pink |
| What sides do we offer? | baked potato, sweet potato, mashed potatoes, rice, house salad, caesar salad, french fries, green beans, baked beans, steamed veggies, applesauce, sauteed mushrooms, sauteed onions, mac and cheese |
| What salad dressings do we offer? | Ranch, French, 1000 Island, Bleu Cheese, Italian, Oil and Vinegar, Fat Free Ranch, Honey Mustard |
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agostaagosta