Door Test: Kaveen Raja CommentsThis field is for validation purposes and should be left unchanged.Test NameTest VersionYour Email* Employee AirTable Record IDAttire*Which of the following options would NOT be appropriate to wear at work? Choose all that apply. State Street Brats shirt Hat Jeans Closed-toed shoes Sweatpants or pajama bottoms Greeting Style*Which of the following statements is the best example of how to greet a customer? Hey, what do you want? Hi folks, welcome to Brats! Grab a seat anywhere and a server will be with you shortly! Don't say anything unless you're their server. Sit down over there and wait for someone to come by. Welcome in! Please take a seat and someone will come. Greeting Timing*How quickly should you greet a customer once they've entered our restaurant? Once they're seated Within the first 20 seconds As soon as you finish your current task Wait at least 3-5 minutes, so they don't feel bombarded Trick question, only their server should greet them Greeting Responsibility*You're working as an expo during table service, should you greet the customer? Yes, but I should only greet them if I'm not currently carrying food No, we're working as an expo for a reason and it's better use of everyone's time if we stick to our tasks No, servers should handle greeting them so they establish a relationship Yes, it is important that they know we have seen them enter and are ready and excited to help them Responsibility Priority*On your average dayside expo shift, what should always take priority? Portioning ranch Papering baskets Cleaning the kitchen Cutting fruit Running food or drinks Napkins*Which of the following items does NOT receive a napkin and silverware? Pretzel Bites Coleslaw Wings Salads G Love*It's most important you're wearing gloves when... Greeting customers Handling food Cleaning the kitchen Running food A manager is looking Bussing tables Stocking supplies Running FoodHow do you know where to take food that is ready to be expo’d? Guess based on the order contents Ask the kitchen where the food should go Take it to the nearest empty table Leave it at the pass and wait for a server to pick it up Ask the ticket's server where the food should go Look for the table number and/or the ticket number and locate that table/ticket number in the restaurant Running Food*How do you know where to take food that is ready to be expo’d? Choose all that apply. For bar service, identify the number on the ticket and locate the patron with the corresponding number During table service, locate the table using the table map and the receipt's table number Leave it at the pass and wait for a server to pick it up Take it to the nearest empty table Immediately ask the bartender who the order belongs to Guess based on the order contents Bussing Signs*Which signs signify a table should be pre-bussed? Choose all that apply. Customers are talking and not eating Baskets are mostly empty from food One customer looks like they might be finished Dirty napkins placed in the baskets Customers pushed their baskets away from them No one is seated at the table but the food and drinks seem full Baskets are still mostly full Bussing Approach*When pre-bussing a table, how should you approach the customers to ask if they are done with whatever you are going to bus? "I've been watching you." "Can I take these yet?" "I think we're done here." Don't say anything, just start grabbing Slowly and methodically begin eating their food. "You don’t need these anymore, right?" "You done?" "Hi folks, if you're done with these I can get them out of your way" "I’m just going to take these away" Plate Process*You buss a table and bring the dishes back to the dish room. Two of the plates are covered in sauce and one of the pints is full of ice, a lemon, and a straw. What is the proper way you should clean these dishes? 1) Rinse the plates briefly 2) Place them on the counter 3) Dump out the pint glass in the trash 4) Leave it in the sink 5) If the sink is full, let the dishwasher know 1) Spray off the plates in the dish sink 2) Put the plates in the blue peg tray 3) Fill the pint glasses with water 4) Place them in the tray 5) If the tray is full, push it into the sanitizer and leave it open 1) Scrape off the sauce from the plates into the trash 2) Put the plates in the dish sink 3) Dump out the pint glass in the sink 4) Leave the glass in the sink 5) If the sink is full, stack everything on the counter 1) Spray off the plates in the dish sink 2) Put the plates in the red peg tray 3) Dump out the pint glass in the trash 4) Stack the glass on the counter 5) If the counter is full, notify the bartender 1) Spray off the plates in the dish sink 2) Put the plates in the blue peg tray 3) Dump out both of the pint glass and spray it out if there's remnants 4) Place it in the tray 5) If the tray is full, push it into the sanitizer and close it Plate Process #2*What is the correct way to clean smaller objects such as ketchup lids and pour tops? Spray them off, place them in a blue peg tray, place another blue peg tray on top, put them in the dishwasher Spray them off, place them in pitcher, place the pitcher on a blue peg tray, put them in the dishwasher Place them in the flat gray tray, place a gray peg tray on top, put them in the dishwasher Spray them off, place them in the flat blue tray, place a blue peg tray on top, put them in the dishwasher LOUD NOISES*Sanitizer machine is making an unfamiliar noise and no water seems to be flowing through it, what's most likely going on and what do you do? The machine ran out of cleaning chemical, you need to grab a replacement from downstairs Something is stuck in the lower trap and needs to be removed before refilling the machine with water There is no water running so you need to turn on the tap by the mop bucket Don't touch it, ask a manager Sir, please leave.*Which are NOT characteristics of someone who is too intoxicated and should probably be escorted out of our restaurant? Choose all that apply. Stumbling Being loud or excitable Falling asleep Slurred speech Making it known they're Michigan State fans Basket Contents*Which of the following is the correct combination of items included in the table baskets? Ketchup, Koops' Dusseldorf Mustard, salt and pepper, tabasco, BBQ sauce, Arizona heat mustard Ketchup, Koops' Dusseldorf Mustard, salt and pepper, hot sauce, yellow mustard, relish Ketchup, salt and pepper, tabasco, yellow mustard, Arizona heat mustard, spicy brown mustard Ketchup, mayo, salt and pepper, tabasco, yellow mustard, Arizona heat mustard Ketchup, Koops' Dusseldorf Mustard, salt and pepper, tabasco, yellow mustard, mayo Restock*When should you restock the condiment bar? Only if a customer requests it Never, servers do this At the end of your shift Only when it it completely empty Only when the manager instructs you to Every hour on the hour When a condiment looks like it is close to running out Bar Line*Which items on the bar line should you be keeping an eye on for restocking throughout your shift? Choose the correct answer(s). Liquor Straws Fruit Cups Bottled Beer Ice Changing Kegs*What is the correct procedure for changing a keg? Flip the bobber handle up, pull the keg handle straight out, pull the keg handle straight up, twist it off, twist it on to new keg, push the keg handle back down, flip the bobber handle back down, pull the trigger on the bobber until bobber raises. Pull the keg handle straight out, pull the keg handle straight up, twist it off, flip the bobber handle up, twist it on to new keg, push the keg handle back down, pull the trigger on the bobber until bobber raises, flip the bobber handle back down. Flip the bobber handle up, pull the keg handle straight out, pull the keg handle straight up, twist it off, twist it on to new keg, push the keg handle back down, pull the trigger on the bobber until bobber raises, flip the bobber handle back down. Trick question, only managers should change kegs. Cleaning Baskets*What is the correct sequence for cleaning and preparing used red baskets? 1) Rinse them 2) Dry them 3) Place paper on top 4) Stack additional baskets on top 5) Sanitize the stack 6) Place at correct location 1) Dry them 2) Sanitize them 3) Place paper on top 4) Stack additional baskets 5) Place at correct location 1) Sanitize them 2) Wash them of any food waste 3) Dry them partially 4) Stack them without paper 5) Place at correct location 1) Wash them 2) Dry them 3) Sanitize them 4) Stack them with paper 5) Place at correct location 1) Wash them of any food waste 2) Sanitize them 3) Completely dry them 4) Place paper diagonally on top of red basket 5) Place additional red basket on top of paper 6) Continue until a stack is formed 7) Finish stack with a paper with its sides folded under 8) Place at correct location on grill line Bathroom Checks*When you're inspecting the bathrooms, you should: Choose the correct answer(s). Replace light bulbs Mop the floor Clean the sink area Refill toilet paper if needed Refill paper towel if needed Refill soap if needed Change the trash if needed Look and listen for inappropriate activity Really, you gotta go now.*Someone should be asked to leave the building if: Choose the correct answer(s). They are a Michigan State fan They fell asleep at their table They were sexually harassing an employee They were sexually harassing another customer They vomited They were being loud They were involved in a fight Sweepy Time*At the end of the night, staff must sweep and mop as well as take out all the trash bags on the floor. False True Apparel*A customer asks you about purchasing apparel, what should you do? Ask another customer for help Ask them to come back later First, tell them "I'm not a huge fan" then direct them to the manager to assist Direct them to the nearest clothing store First, answer their questions to the best of your ability, then bring them to a bartender or server for checkout while you get the apparel item First, answer their questions to the best of your ability, then tell them to visit the website where they can make their purchase. Once you see they completed the purchase on the website, pack their item and hand it off to the bartender GTD*Where can you find additional tasks to complete during your shift? GroupMe Back of the menu Manager's office White board in the dish room Employee handbook Front desk clipboard Patio Steps*When working the door and closing the outdoor patio, which step(s) are required? Cover the chairs with the chair covers Wipe tables Turn off the patio music Cover TVs with both covers Replace and cover trash bins Turn off the patio lights Put chairs on tables Sweep ground trash and leaf blow remaining debris Sweeping*Which areas need to be swept at the end of the night? Foyer Men's Bathroom Patio Women's Bathroom Underneath the booths Stairway to upstairs, if second floor was open All floors Changing Trash*Which trashes need to be changed at the end of the night? On the patio Foyer Women's Bathroom Behind the bar None, cleaning crew handles all of them Men's Bathroom Cups*A bartender just ran out of 16oz plastic cups, where can you find these cups? On the shelves in the paper cage In the back room upstairs On the rack in the prep kitchen On the shelves near the bottled beer cooler Behind the bar Double Ranch*Which is the correct combination for making a double batch of ranch? 1 ranch packets, 1/2 gallon mayo, 1/2 gallon buttermilk 8 ranch packets, 4 gallons mayo, 4 gallons buttermilk 2 ranch packets, 2 gallon mayo, 1/2 gallon buttermilk 2 ranch packets, 1 gallon mayo, 1 gallon buttermilk 4 ranch packets, 4 gallons mayo, 1 gallons buttermilk 4 ranch packets, 2 gallons mayo, 4 half gallons buttermilk 4 ranch packets, 1 gallons mayo, 4 gallons buttermilk Bloodies*What is the correct order to assemble a bloody pick? Celery, pickle, red brat, olive, tomato Celery, red brat, pickle, olive, tomato Two curds, celery, red brat, pickle, olive, tomato Celery, two curds, red brat, pickle, olive, tomato Red brat, celery, pickle, olive, tomato Olive, tomato, red brat, pickle, celery Canned Goods*After opening canned ingredients such as sauerkraut, how do you store the leftovers? Transfer it to a plastic pan, wrap the item, then store in its respective cooler. Throw the remaining items away. Transfer to a metal pan, wrap the items, date the items, then store in its respective coolers. Keep it in the can, wrap it, and store in its respective cooler. Condo Closing*What is the condo bar closing procedure? 1) Fill all sauces and condiments. 2) Flip the condiment pans and wrap them. 3) Wash the dividers, sauce pans, and caps of the sauces. Wipe out the inside of the condo bar. Put all condiments and sauces back into their respective spots in the condo bar. 4) Put the plastic lids over the condo bar. 5) Turn the light off. 1) Dump all sauces and condiments. 2) Leave the condiment pans unwrapped and empty. 3) Wash the dividers, sauce pans, and caps. Wipe out the outside of the condo bar. 4) Leave the condo bar uncovered. 5) Turn the light off. 1) Fill the sauces halfway and mix them. 2) Stack the condiment pans on top of each other. 3) Wash the dividers but not the sauce pans or caps. Wipe only the outside of the condo bar. Leave the sauces in the middle of the condo bar. 4) Place a cloth over the condo bar instead of the plastic lids. 5) Leave the light on and ignore the switch. Plastic Cups*Where can you find more plastic cups? In the basement by the bottled beer cooler Upstairs in the back closet In the liquor closet In the paper cage Gotta Go*What should you do if you see someone being kicked out by another employee? Stand and watch Walk away Go ask the customer why they are getting kicked out Stop what you are doing and see if they need help or backup On the Ready*Where should you be standing when waiting for a new task? In the carding vestibule On the floor, making sure tables are bussed and condo bar is full/clean In the dish room Behind the bar Sauce Refills*Where do you check FIRST for sauce refills? On the sauce rack in the basement We don’t keep sauce refills in house In the sauce cooler next to the veggie cooler Behind the grill Open TP*How do you open the toilet paper dispensers to refill them? Yank the top off of the dispenser, refill the toilet paper, then slam it shut. Use the red pickle bucket opener without the key. Pull hard on the dispenser without inserting anything. Refuse to close the dispenser, leaving it open for the entire shift. Leave it empty for somebody else to fill. Use the black key that is attached to the chain that is hanging in the dish room. Insert the key and gently pull forward on the dispenser. Refill and gently close the dispenser. Silverware*Which of the following foods get sent out with silverware? Wings Burgers Red Brats Pretzel Bites Cheese Curds Coleslaw Mac & Cheese Salads Fries White Brats Beyond Burgers Chicken Tenders Bloody Pitchers*How many bloody picks go in a pitcher? 7 exactly 5 or less 2 exactly 10 or more Phone Call*If you hear the phone ringing should you answer it? Yes! It will usually be a simple question but if I do not know the answer I can put them on hold and grab a manager. No, only servers are qualified to answer questions. No, only managers can use the phones. Yes, if I do not know the answer to a question I can just hang up. Ew*What is the process of cleaning up puke or blood? Don’t wear gloves or use paper towels. Clean the area with a dry mop, and skip using bleach and water. Leave everything where it is and don’t throw anything away. The mop head can stay, even if it gets dirty. To do this, wear some gloves and get some paper towels. You’ll clean as much as you can with the paper towels before cleaning the area with bleach, warm water, and more paper towels. Everything that was used will be thrown into a garbage bag which needs to be taken out to the dumpster IMMEDIATELY. One item you will NEVER use to clean puke is a mop. If you do use a mop, we will also have to throw away the mop head as well. We don’t want to do this. Pretend you did not see it and leave it there Start by using a wet mop with a solution of bleach and water to clean the area thoroughly. Make sure to douse surfaces well and scrub any visible spots to sanitize effectively. After cleaning, throw away any soiled items—including paper towels and the mop head—to prevent any lingering contaminants from spreading. No baskets here, Ever.*Where can you NEVER put extra red baskets? Under the heat lamps on the grill line (Freebie, DON’T FORGET THIS!)
