Server with HEART Final Test

When a guests orders a steak, which of the following questions do you ask? A. " What kind of steak sauce do you want?" B. " How would you like that cooked?" C. " Thats a large steak. Can you eat that much?" D. " Would you rather have our chicken?"

B. " How would you like that cooked?"

Which is a good example of how to suggest a specific drink? A. " What can I bring you to drink today?" B. " Would you like to try a Jamaican Cowboy or fresh-brewed iced tea?" C. " Can I get you a soda or tea?"

B. " Would you like to try a Jamaican Cowboy or fresh-brewed iced tea?"

Which is an example of a personalized farewell? A. " See ya!" B. "Thanks for letting me take care of you tonight. See you next time." C. "Thanks. Bye." D. Head nod and wave

B. "Thanks for letting me take care of you tonight. See you next time."

When clocking out, what percent of tips should be claimed? A. 50% B. 100% C. 75% D. Credit card tips only

B. 100%

What is the greet time for a table? A. 30-45 seconds B. 15-45 seconds C. 50-60 seconds D. 90 seconds

B. 15-45 seconds

Deliver appetizers within: A. 12-15 minutes B. 6-8 minutes C. 4-5 minutes D. 10-12 minutes

B. 6-8 minutes

What are some key responses to use when a guest asks for something? A. "Absolutely! "My pleasure!" B. " No problem." "Sure." C. " My pleasure!" " Give me just a minute."

A. "Absolutely! "My pleasure!"

What is the seat number of a guest on your left sitting closest to you if you are facing a wall? A. 1 B. 2 C. 3 D. 4

A. 1

What is the proper delivery time of drinks? A. 2-3 minutes B. 4-5 minutes C. 6-7 minutes D. 1-2 minutes

A. 2-3 minutes

Why are tray jacks important when delivering food/drinks to guests? A. Allow for safety and sanitation when delivering food/drinks B. Help prevent auctioning of food C. Provide easier access for guests to grab food/drinks off of tray D. Only needed if there are five or more guests

A. Allow for safety and sanitation when delivering food/drinks

Define the term "86." A. An item is no longer available B. There are 86 specific food items available C. There are 86 minutes to every dining experience D. Informing the kitchen a 14 top will be rung in - 8 items in one order, 6 items in another

A. An item is no longer available

You should show ___________ to the guests by giving a heartfelt ________ with a __________. A. Appreciation; thank you; smile B. Urgency of payment; goodbye; wave C. You're ready for payment; thanks; wink D. Kindness; thank you; wave

A. Appreciation; thank you; smile

What does it mean to be a truly grateful Server with Heart? A. Being genuine, showing appreciation, and giving a heartfelt thank you with a smile B. Being available when a guest needs you and out of the way when they do not C. Saying thank you and letting them know when you are working next

A. Being genuine, showing appreciation, and giving a heartfelt thank you with a smile

What is the best way to connect with your guests? A. Engage in real conversations and make a connection with guests B. Describe the item they ordered in detail C. Tell them about other tables and what you plans are after your shift

A. Engage in real conversations and make a connection with guests

What are the 3 characteristics in the Howdy? A. Fun, Energetic, Friendly B. Fast, Fun, Friendly C. Energetic, Quick, Happy D. Fun, Urgency, Heart

A. Fun, Energetic, Friendly

What are the 3 Characteristics in the Thank you? A. Genuine, Memorable, Grateful B. Grateful, Honorable, Thoughtful C. Memorable, Grateful, Attentive D. Attentive, Fast, Proud

A. Genuine, Memorable, Grateful

What information should not go on a recook/upcook ticket? A. Guests name B. Items and temperature C. Table number and pivot point D. Server name and time

A. Guests name

Each table should be treated as _______________. A. Individuals B. A quick table turn C. Just another table D. A group

A. Individuals

Why is the pivot point system used? A. It prevents auctioning food, helps Food Runners, assists the kitchen, and makes splitting checks easier. B. It keeps food from being delivered to the wrong table C. Allows more plates to be placed on a tray, which eliminates trips back to the kitchen

A. It prevents auctioning food, helps Food Runners, assists the kitchen, and makes splitting checks easier.

While the guests enjoys their meals, be ___________, _______________, and _____________. A. Kind B. Hurried C. Courteous D. Respectful

A. Kind C. Courteous D. Respectful

What is a great way to demonstrate Arrive? A. Personalize the guest's experience by being specific and personable. B. Drop items quickly without making eye contact. C. Say the exact same things you say to every guest. D. Stop offering refills and suggestively selling additional beverages

A. Personalize the guest's experience by being specific and personable.

Define the term "flagging." A. Placing a bev nap in front of a guest to signify they have been greeted B. Putting a flag in the peanut bucket to show the table has first-time guests C. Greeting a table with bread and bread plates D. Informing the kitchen of a specialized order

A. Placing a bev nap in front of a guest to signify they have been greeted

An item that has been overcooked and must be replaced with a new item is known as: A. Recook B. Upcook

A. Recook

How can you be attentive while delivering drinks? A. Replace bev naps as needed and pre-bus empty glassware B. Ask guests to move straw from old to new drink C. Always bring new straws with refills and give drinks to kids first

A. Replace bev naps as needed and pre-bus empty glassware

A server with HEART can use the drink menu to help suggest specific drinks. A. True B. False

A. True

It is important to update guests on the statues of their meal or any requested items. A. True B. False

A. True

What should a Server with Heart do when delivering drinks? A. Use the drink name when giving it to a guest and ask if they would like a straw B. Place all drinks and straws at the center of the table C. Auction drinks and place them in the center of the table

A. Use the drink name when giving it to a guest and ask if they would like a straw

Which items are needed to cash out? A. Credit card receipts, sales report, and voids B. A sales report with required signatures, all credit card receipts, and cash due or Cashlink shift report C. Sales report with signatures and comps D. Sales report, credit card receipts, and clock-out report

B. A sales report with required signatures, all credit card receipts, and cash due or Cashlink shift report

When do you start asking a guest if they would like a refill? A. Refills are always given when the guest's glass is half full B. After the entrees are delivered C. After their glass is empty D. When a guest requests one

B. After the entrees are delivered

After guests have been seated, what is the best way for a Server with Heart to approach the table? A. Get to the table as quickly as possible, give your name, and flag the table B. Be friendly, energetic, and fun . Smile. Flag and inventory the table. Welcome your guests, and give your name. C. Arrive at the table within 45 seconds with bev naps and straws. Give your name and ask about drinks and appetizers. D. Give the guests time to look over food and drink menu. When you arrive at the table, get the drink, appetizer, and dinner orders.

B. Be friendly, energetic, and fun . Smile. Flag and inventory the table. Welcome your guests, and give your name

Why is it important to describe entrees while taking orders? A. The specifics of each item can be found on the menu. It is not necessary to describe the item ordered in detail. B. Being Knowledgable shoes care and concern for the guests and helps keep them satisfied when their entrees arrive C. More detail is needed for items that are not top sellers

B. Being Knowledgable shoes care and concern for the guests and helps keep them satisfied when their entrees arrive

Which items create the proper Texas Roadhouse uniform? A. Black/brown belt, TRH hat, name tag, black/brown street shoes, faded jeans B. Black TRH T-shirt, maroon apron ( no stains ), non-frayed dark blue jeans, name tag, black/brown slip-resistant shoes, black/brown belt, smile C. One or more earrings in each ear, blue jeans, name tag, smile D. Any color TRH T-shirt, slip-resistant shoes, TRH hat, Server book, hair down over shoulders

B. Black TRH T-shirt, maroon apron ( no stains ), non-frayed dark blue jeans, name tag, black/brown slip-resistant shoes, black/brown belt, smile

When dropping the check, what should be the focus? A. Getting change and dessert orders B. Dropping the check at the appropriate time and never rushing the guest C. Dropping the check and waiting at the ALOHA for payment D. Encouraging the guest to pay quickly so another party can be seated at their table

B. Dropping the check at the appropriate time and never rushing the guest

What is the Texas Roadhouse story? A. Legendary Food and Legendary Service B. Hand-cut steaks, fall off the bone ribs, fresh baked bread, made from scratch side items and dressings, ice cold beer, and legendary margaritas C. Legendary margaritas, ice-cold beer, legendary food, legendary service D. Kent Taylor started TRH in 1993 in Clarksville, IN

B. Hand-cut steaks, fall off the bone ribs, fresh baked bread, made from scratch side items and dressings, ice cold beer, and legendary margaritas

What does it mean to be "check ready?" A. Placing the check on the table after delivering entrees B. Having an updated/split (if necessary) check ready to print C. Waiting for guests to ask for the check

B. Having an updated/split (if necessary) check ready to print

When taking children's orders, always ask: A. Who is paying for the child so you know where to how to split checks B. If the adults would like the children's food to come out first or with the rest of the table C. The age of the child to ensure they are the appropriate age to eat of the children's menu

B. If the adults would like the children's food to come out first or with the rest of the table

Why is it important to read your guests? A. To determine if a manager should visit the table B. It shows we are respectful of guests' needs and treat them as individuals C. To determine the type of tip they will leave D. To make sure other Servers and Managers aware of the guest's experience

B. It shows we are respectful of guests' needs and treat them as individuals

What should a Server with Heart always do when greeting a table? A. Ask if the party will have one check or separate checks, smile B. Make eye contact, smile C. Ask about their wait, get drink and app orders D. Give each guest a glass of water

B. Make eye contact, smile

What is not an important action when taking an order? A. Writing down the order B. Memorization C. Repeating back to guest

B. Memorization

What are acceptable forms of ID? A. State-issued ID, college ID, military, and driver's license B. Military, State-issued ID, passport, and driver's license C. Military, passport, driver's license, and birth certificate D. Driver's license, state-issued ID, college ID, and passport

B. Military, State-issued ID, passport, and driver's license

What are our core values? A. Passion, People, Partnership, and Principles B. Passion, Partnership, Integrity, and Fun all with a purpose C. People, Pride, Fun, and Honesty D. Integrity, Fun, Principles, and Passion all with a purpose

B. Passion, Partnership, Integrity, and Fun all with a purpose

Which of the following can help make a guest's day when you greet them? A. Tell them about our specials. B. Personalize your greeting, make a great first impression, recognize first-time guests, and have great menu knowledge. C. Greet the table and give straws. D. Inventory the table, and take orders.

B. Personalize your greeting, make a great first impression, recognize first-time guests, and have great menu knowledge.

What is the appropriate way to greet children at a table? A. Take them to see the animal around the store B. Say hello, ask the child's name, and make sure they have crayons and a coloring sheet C. Ask the adult what they would like to order for them

B. Say hello, ask the child's name, and make sure they have crayons and a coloring sheet

What is an example of "Full hands in, Full hands out?" A. Refilling a drink B. Taking all dirty dishes and glasses back to the dish area C. Delivering extra bread/silverware to the table D. Picking up a fork from the floor and taking it to dish

B. Taking all dirty dishes and glasses back to the dish area

An item that is not cooked to the guest's satisfaction and must be placed back on the grill is known as: A. Recook B. Upcook

B. Upcook

Which is a great example of how to drop a check? A. " Here ya go, guys. Flag me down when you're ready." B. " Please settle up quickly. We have a long wait tonight." C. " Thank you very much for coming in tonight. I've enjoyed taking care of you. I'll be back in a few minutes to pick this up. Take your time. D. " Thanks for coming in tonight. I'll be back to get this."

C. " Thank you very much for coming in tonight. I've enjoyed taking care of you. I'll be back in a few minutes to pick this up. Take your time.

What is the seat number of a guest sitting next to the wall on your if you are facing a wall and there are 4 guests at the table? A. 1 B. 2 C. 3 D. 4

C. 3

Card everyone who looks under ____________, and if in doubt, ask a Manager. A.21 B. 25 C. 30 D. 35

C. 30

Don't ___________ the obvious, _______________ the obvious. A. State, see B. State, do C. Ask, do D. Do, state

C. Ask, do

What is a great way to build regulars? A. Give adequate service, focusing on quick table turns B. Give name and full schedule of when you are working C. Attend to needs throughout their meal, be genuine and show appreciation, and invite them back to see you

C. Attend to needs throughout their meal, be genuine and show appreciation, and invite them back to see you

When delivering items to a table, you should always ____________ and ___________. A. Give to children first and auction off remaining items. B. Identify the item(s) to the guest and give to adults first. C. Deliver with pivot points and identify the item(s) to the guest.

C. Deliver with pivot points and identify the item(s) to the guest.

What should not be done during a check back? A. Confirm order by entree name, sides, proper steak temperature B. Refil drinks C. Drop check D. Bring any additional items the guest has requested

C. Drop check

What is the First-Time Guest Program? A. The first table of the night receives Baby Blossom or Snakebites B. First guests in the building receives the table of their choice C. Identifying and WOWing guests who have eaten at Texas Roadhouse D. The First guest to have a recook or upcook of the night receives 30% off their meal

C. Identifying and WOWing guests who have eaten at Texas Roadhouse

What is our mission statement? A. Legendary People, Legendary Values B. Service with Heart, Hand Cut Steaks C. Legendary Food, Legendary Service D. Legendary Food and Service with Heart all day every day

C. Legendary Food, Legendary Service

What are the 3 characteristics in the Arrive? A. Proud, Respectful, Passionate B. Proud, Present, Kind C. Proud, Present, Attentive D. Attentive, Memorable, Energetic

C. Proud, Present, Attentive

What is not the proper way to suggest drinks and appetizers? A. Be specific B. Upsell C. Recommend food from other tables D. Suggest a few of your favorites

C. Recommend food from other tables

Who is responsible for cleaning and stocking the Server Alley? A. Hosts B. Dish C. Servers D. Expo

C. Servers

Placing ideas or steering a guest toward product you think they will like is known as: A. Steering B. Upselling C. Suggestive selling D. Sharing

C. Suggestive selling

What are the main categories of Salesmanship? A. Smiling, suggestive selling, and sharing B. Suggestive selling, upselling, and caring C. Suggestive selling, upselling, and sharing D. Smiling, sharing, and caring

C. Suggestive selling, upselling, and sharing

It is important to show a sense of ___________ with all guests. A. Anxiety B. Importance C. Urgency D. Standoffishness

C. Urgency

What should you ask yourself before a guest leaves? A. " Did I get their to-go boxes?" B. "How much did they leave?" C. "Is this my last table?" D. "Did I make their day?"

D. "Did I make their day?"

Entrees are delivered within: A. 8-10 minutes B. Immediately after salads C. 20-30 minutes D. 12-15 minutes

D. 12-15 minutes

What is the proper response when you are delivering food in a section that isn't yours and a guest requests an item? A. Tell them to let their Server know B. Ask an SA or Host to help with request C. Find a Manager D. Accommodate the guest's needs as if it was your own table

D. Accommodate the guest's needs as if it was your own table

At the end of the meal: A. Deliver exact change; never assume you can keep it B. invite the guests back C. Bring to-go supplies if needed D. All of the above

D. All of the above

How can you make a guest's experience memorable? A. Place the guest's needs first B. Don't ask the obvious; do the obvious C. Anticipate a guest's needs quickly D. All of the above

D. All of the above

If a guest tells you their meal is not satisfactory, what is the proper response? A. Apologize to the guest and ask how you can correct the situation B. Offer an upcook, a recook, or a different menu item C. Notify a Manager D. All of the above

D. All of the above

In what ways can you be courteous and respectful while maintaining a table? A. Refill bread/peanuts B. Pre-bus C. Remove trash D. All of the above

D. All of the above

Legendary service is: A. Serving with Heart B. Never having to ask; it's always there C. Making the guest's day D. All of the above

D. All of the above

What is Service with Heart? A. Making sure a guest's experience is legendary B. Doing more than is expected by the guest C. Service that is friendly and fun D. All of the above

D. All of the above

Why is "pre-bussing" important? A. Helps with faster table turns B. It gives the guest more room to enjoy their dining experience C. It reduces SA trips to and from the kitchen D. All of the above

D. All of the above

If a guest has not ordered an entree and is looking over the menu 15 minutes after being seated, how would you respond? A. Do not approach the guest. Glance at their table while taking care of other guests. B. Visit the table as ofter as possible asking, "are you ready?" C. Carry on a conversation with the guests until they are ready to order D. Ask the guests if they have any questions and tell them about some of your favorites. Let them know there is no rush to order.

D. Ask the guests if they have any questions and tell them about some of your favorites. Let them know there is no rush to order.

Visiting a table within 2 minutes/ 2 bites after food is delivered is known as: A. Peaking B. Looking over C. Teamwork D. Check back

D. Check back

Which of the following are NOT true when it comes to check delivery? A. Be check ready when guest is ready B. Don't rush guests C. Drop check in check presenter D. Drop check at 2 minute/ 2 bite check back

D. Drop check at 2 minute/ 2 bite check back

Salads are delivered within: A. Two minutes B. Three minutes C. Four minutes D. Five minutes

D. Five minutes

What does not need to be checked when entrees are delivered? A. Sauces or dressings B. Full peanut buckets C. Drinks or bread refills D. If any pre-bussing needs to occur

D. If any pre-bussing needs to occur

What are the 3 characteristics in the Respond? A. Proud, Courteous, Fun B. Attentive, Respectful, Passionate C. Present, Grateful, Attentive D. Kind, Courteous, Respectful

D. Kind, Courteous, Respectful

What is not an example of upselling? A. Selling higher-priced or better-quality items B, Ordering top-shelf liquor for the drinks C. Adding a "smother" and/or "loaded" to the entree D. Refilling drinks

D. Refilling drinks

What are the characteristics in the Engage? A. Knowledgable, Passionate, Car/Concern B. Passionate, Respond, Genuine C. Proud, Passionate, Kind D. Respectful, Knowledgeable, Care/Concern

D. Respectful, Knowledgeable, Care/Concern

Define the term "in the weeds." A. Someone has been double-sat B. Someone has little or nothing to do C. Someone has time to help others D. Someone is behind in their job duties and needs help

D. Someone is behind in their job duties and needs help

Before entrees arrive when are drinks auto refilled? A. When the guest asks B. During downtime C. When a Manager asks D. When the glass is half full

D. When the glass is half full