Server Test
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | 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
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| show | Laying beverage napkins down ni front of guests to show managers and other servers guests have been greeted.
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| How long should a guest wait before you approach the table? | show 🗑
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| show | It turns the tables faster, makes it easier for the bussers to clean the table, and it looks better for the guests.
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| show | 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.
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| show | 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.
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| show | Starting with the first guest on your left and continue around the table clockwise.
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| show | Both checker signatures, cashlink deposit slip, manager signature, and tip share.
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| show | 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.
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| What are acceptable forms of ID? | show 🗑
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| show | 35
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| What are the Definitons of the following terms: 86- On the fly- Runner- | show 🗑
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| show | Guests are our number one priority, We are here to take care of the guests, without them we wouldn't be needed.
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| show | helping hostesses seat, running someone else's food, pre-bussing another section, sweeping alley after a rush.
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| show | Nametag, clean texas roadhouse shirt, blue jeans with no holes, black or brown belt, black or brown non-slip shoes, smile.
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| show | We are a resturant that serves alcohol. Card anyone that looks under 35. Do not serve to guests that show signs of intoxication.
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| show | Managing Partner- Lynn Winston
Service Manager- Monique Reeves
Kitchen Manager- John
Asst. Kitchen Manger- Matthew Anderson
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| show | They must be in the book the wednesday prior to the start of the schedule. They are only requests not demands.
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| show | remembering what food they eat or drink, entertaing their kids.
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| show | 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.
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| What does getting checked out mean? | show 🗑
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| show | so we do not auction off food.
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| show | Write it in the shift exchange book and have employee picking up shift sign it and then have a manager sign it.
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| Where is employee parking? | show 🗑
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| List three types of Salesmanship. | show 🗑
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| List five examples of running sidework | show 🗑
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| show | 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
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| When a guest orders a baker, what do you ask? | show 🗑
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| When a guest orders any steak, what do you ask? | show 🗑
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| What 4 items must you suggest to all tables? | show 🗑
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| What are the 2 things you must say to each table? | show 🗑
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| show | Check restrooms, saying gooodbye to all guests, recongnize as first time guests, tell legendary story
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| How would you describe the following? Rare: Medium Rare: Medium: Medium Well: Well: | show 🗑
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| What sides do we offer? | show 🗑
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| show | Ranch, French, 1000 Island, Bleu Cheese, Italian, Oil and Vinegar, Fat Free Ranch, Honey Mustard
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Created by:
agostaagosta