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35 Cards in this Set
- Front
- Back
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What is the Texas Roadhouse Story?
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Hand-cut steaks, Fall-off-the-bone Ribs, Fresh Baked Bread, Made from scratch side items and dressings, Ice cold beer and Legendary Margaritas
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What is the First Time Guest Program?
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Identifying and WOWing a guest who has never eaten at a Roadhouse.
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Define the term "86"
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An item is no longer available
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Define the term "in the weeds".
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Someone is behind in their job duties and needs help
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A person who takes food or drinks to a table is called a ?
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Runner
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What are examples of "Full hands in, Full hands out"?
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Bringing entrees, appetizers, and salads to the table; Taking all dirty dishes and glasses back to the dishes area
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Define the term "Flagging".
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Placing a bev nap in front of a guest to signify they have been greeted
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Who is responsible for cleaning the table tents and underneath the tables throughout the night?
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Servers and SA's
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Who is responsible for cleaning and stocking the server alley?
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Servers
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Why is "Pre-Bussing" important?
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Helps with faster table turns, gives guest more room to enjoy their dining experience, and reduces SA trips to and from the kitchen
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What are the main categories of Salesmanship?
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Suggestive selling, upselling and sharing
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Placing ideas or steering a guest toward product you think they will like is known as:
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Suggestive selling
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What are examples of up-selling?
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Selling a higher priced or better quality items, Ordered top self liquor for the drinks, and adding a "Smother" and/or "loaded" to the entree
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Why is the Pivot Point System used?
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It helps the food runners, assists the kitchen and makes splitting checks easier
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What are the most important actions when taking an order?
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Writing down the order and repeating back to guest
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What are the acceptable forms of ID?
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Military, State Issued ID, Passport and Driver's License.
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Card everyone that looks under what age?
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30
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When a guest orders a steak what questions are asked?
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"How Would you like that Cooked?" and "Would you like your steak smothered?"
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An item that has been overcooked and a new item must replace it is known as ?
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Re-cook
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An Item that is not cooked to the guests satisfaction and must be placed back onto the grill is known as ?
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Up-Cook
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What information should go on a Re-cook/Up-Cook Ticket?
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Items and Temp; Table number and Pivot Point; Server name and time
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Who runs re-cook/up-cook Items?
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Manager
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What should be done at the beginning of the shift?
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Clock-in; Inform hosts to begin seating section
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Which items are needed to cash out?
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A sales report with a signature from checkers, all credit card receipts and cash due
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When clocking out, what percentage of tips should be claimed?
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One Hundred Percent
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What is the maximum greet time for a table?
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Forty Five Seconds
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What is the proper way to suggest drinks and appetizers?
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Be Specific, Upsell, take and ring in drink and appetizer orders
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What is the proper delivery time of drinks?
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two to three minutes
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Deliver appetizers within how many Minutes?
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Ten Minutes
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Salads should be delivered within how many minutes?
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Five Minutes
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Entrees are delivered within how many minutes?
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Twelve to Fifteen Minutes
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Visiting a table within 2 - 3 minutes after food is delivered is known as ?
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Check Back
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What should you do when guests finish their meals?
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Clear their plates and Suggest Dessert
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Desserts and Checks should be delivered within what time limit?
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Four Minutes and Two Minutes
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What should you do at the Very end of the meal?
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Deliver change, Invite the guests back, and give a heartfelt farewell
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