Cheddar's Server Final

Front 1

After _____ you should check on your guest to ensure the quality of the meal?

Back 1

C. 2 minutes or 2 bites

Front 2

How soon after being seated should a guest be greeted?

Back 2

C. 1 minute

Front 3

What amount should you bring in your bank every shift?

Back 3

B. $20

Front 4

If food has not reached your table within _____ minutes you need to alert the manager

Back 4

C. 15

Front 5

How quickly will the majority of our appetizers come out of the kitchen?

Back 5

D. 5 minutes

Front 6

Which of our appetizers will not come out in the above amount of time?

Back 6

B. Onion Rings

Front 7

Which people do you need to speak to if your ticket times go long?

Back 7

B. Manager, Expediter, and Guest

Front 8

What signature bar drink should you offer to every table?

Back 8

A. Texas Margarita

Front 9

What do we garnish lemonade with (unless it is a refill)?

Back 9

C. Lemon Wedge

Front 10

When a guest orders a _____ you should ask if he/she would like a lemon

Back 10

C. Iced Tea

Front 11

How long should it take for non-bar drinks to reach the table?

Back 11

C. 2 minutes

Front 12

Within ____ minutes bar drinks should be on your guest's table.

Back 12

D. 4 minutes

Front 13

What appetizers should you offer to every table?

Back 13

C. Santa Fe Spinach Dip

Front 14

How long should it take for you to return change to your guest?

Back 14

D. As little time as possible

Front 15

What credit cards do we accept?

Back 15

C. All Major Credit Cards

Front 16

What is the first thing you ring in every time you start a new table?

Back 16

Drinks

Front 17

What is used to write down and enter orders, in order to keep them organized?

Back 17

D. Pivot Points

Front 18

What questions do you need to ask a guest who orders Whitefish?

Back 18

A. Fried or Grilled? What 2 sides? Seasoning (if grilled)?

Front 19

At lunch what three parts of the order do we offer to take from our guests on first approach?

Back 19

C. Drinks, Appetizers, Entrees

Front 20

When is the best time to pre-bus?

Back 20

C. Before delivering entrees, before delivering desserts

Front 21

Do we garnish Fruit Tea refills

Back 21

B. No

Front 22

What must you ask any guest who orders shrimp with a combo?

Back 22

C. Would you like your shrimp fried or grilled?

Front 23

What comes on an appetizer plate with any rib or rib combo entree?

Back 23

B. Wet nap

Front 24

What must you ask every guest who orders steak?

Back 24

B. How would you like your steak cooked

Front 25

T/F After you deliver the check you should tell every guest about our guest satisfaction survey.

Back 25

True

Front 26

T/F When presenting the guest satisfaction survey, you should always ask for all 5s.

Back 26

False

Front 27

T/F If a guest tells you his/her steak is not cooked correctly you should offer the guest free croissants.

Back 27

False

Front 28

T/F If you are triple sat you should treat your section like one large party.

Back 28

True

Front 29

T/F If you come to work and realize you have a dirty apron you should hope the manager doesn't notice.

Back 29

False

Front 30

T/F If a guest tells you he/she doesn't like a side dish you should offer to get a different side dish.

Back 30

True

Front 31

T/F You are responsible for pre-bussing and table maintenance only in your section

Back 31

False

Front 32

T/F Servers are never allowed to seat tables

Back 32

False

Front 33

T/F If a guest wants to sit at a table in a closed section you tell them that they cannot sit there.

Back 33

False

Front 34

T/F If you are ever unsure about how to help a guest you should tell them you will ask a manager.

Back 34

True

Front 35

T/F You are part of each guests Cheddar's Scratch Kitchen Experience.

Back 35

True

Front 36

T/F Before you turn in your cash out you must clean your section and be sure your side work is complete.

Back 36

True

Front 37

T/F The only team work you need to do has to do with running food and keeping up with side work.

Back 37

False

Front 38

T/F Every guest in the restaurant is your guest

Back 38

True

Front 39

T/F If a table is looking for their server you will be happy to help them.

Back 39

True