ABE Server Test

Being a _______________ means that we are calm and collected on the surface, even if there is panic underneath.

Living our Values:


Service- We are __________________ and _______________________ strive to go above and beyond !
__________ - We give back to the people and to the comminutes that we serve.
Growth- We are ___________________ to expanding our brand, organization, and ourselves.
Results- We are ___________________________ to deliver for guests, franchisees and each other, and to do so with a sense of ________________________.
__________ - We do the right thing with Dignity and Respect!


Vision - To be the _______________ brand for elevated brunch and spirited connections.
________ - Deliver an UNCOMPROMISING commitment to Culinary Innovation and Inspired Customer Experience.
Values - Above all we value SERVICE, ______________, GENEROSITY, INTEGRITY, and ________________.
Inspired Customer Service - Is when something happens _________ you, not __________ you. It's about owning the emotional connection with _________and your fellow Team Members.

What are some aspects of a correct "Figure 8" Rotation through the FOH and BOH for a Server?

What is our Combo Cheese a blend of?

T/F There are certain kid dishes that you have optional sides you must ask the guest for.

True

False

Describe our procedures/policies for one of the following: Proper Silverware Polishing, Responsibilities of a two-person "check out", or Attendance Policy (Point System)

How many eggs are in our omeletes?

T/F Guests only pay attention to Team Members in the FOH when interacting with them at their own tables.

True

False

If a guest is interested in a dish that is medium-to-high on the spicy scale, which dish would you recommend and what bar drink would you attempt to pair with it?

What makes our House Sausage "sweet and savory"?

Of the following; Which qualities and characteristics do we look for when building our serving team?

Tour Guides, not Order Takers

Order Takers, not Cheerleaders

Someone fast and independent to where no help is ever required from other servers.

Timely Employees who are responsible enough to get to work early so that they may park on the front, side or back of our building.

None of the above

Safety and Sanitization

Sanitation is the development and establishment of environmental conditions favorable to the health of the public.

To keep their customers safe and doors open for business, restaurants must follow the rules for sanitation and cleanliness. The Occupational Safety and Health Administration (OSHA) has guidelines such as:

- Maintain dry, clean floors

- Handle food safely

- Maintain fire safety

- Ensure optimal working conditions

- Enforce age limitations

You can give your customers peace of mind and ensure they come back again and again by going above and beyond these and other safety regulations. Practices like keeping bathrooms clean and ensuring your staff maintains personal hygiene all contribute to a clean and healthy restaurant.

Sanitation is the development and establishment of environmental conditions favorable to the health of the public.

- Maintain dry, clean floors

- Handle food safely

- Maintain fire safety

- Ensure optimal working conditions

- Enforce age limitations

A person preparing food should: a) Wash their hands with warm water. b) Wash their hands with soap. c) Wash their hands for 5-15 seconds.

C only

A, b, & c

A & b

B only

What's the purpose of following proper food safety precautions?

To keep ourselves safe from potentially dangerous microorganisms.

All of the answers are correct.

To ensure that food comes out as tasty as possible

To follow laws that apply to every person in the count

All ground meats must be cooked to an internal temperature of:

100 degrees F or lower

200 degrees F or higher

160 degrees F or higher

Between 175-195 degrees F

Which of the following is FALSE about HACCP?

Use proper temperatures for refrigerators

Sanitize sinks

Serve hot food at 60 degrees Celsius or higher

Store raw meat on the top and cooked meals on the bottom of a fridge

In order to multiply, most bacteria need:

Temperature above 165 degrees F

Warm and moist conditions

Cold and dry conditions

Romantic comedy and gin

Double vision, muscle paralysis and breathing problems are symptoms of:

E. coli

Botulism

Staphylococcus Aureua

Salmonella

Which of the following is at lowest risk of food borne illness?

Pregnant Women

Alcoholics

Elderly People

Adolescences

Sunrise Spinach Scrambler : _________ eggs filled with fresh ________, ________, and __________, topped with ______ __________

Hey Lucy! Omelette: __________, ________, and _____ _________ omelette, topped with _______ _______ ________ and __________. Sides of ________ and _______ ________.

Bacquezo Omelette: _______ _______-filled omelette with ________, topped with ______ ________ sauteed _________. ______ _______ and _______ _________.

The Supreme omelette: ________, _________, __________, and _________ omelette, topped with ______ _______ _________.

Veggie Delight Omelette: _______ ________-filled omelette with fresh ______, ________, and sauteed ________.

Southwest Scrambler: __________ eggs filled with ___________, ___________, _________, and _______ ________, topped with ________ ________ ___________. Side of _______ and _________. Served with __________ instead of ________ _________.

The Floridian Omelette: Cream cheese-filled omelette topped with _______ _________ sauteed crab meat, ________ ________, and _________ __________.

Lobster and Brie Omelette: ______ ________-filled omelette topped with ______ ______ and ______ ________ sauce sauteed _______ __________, __________, and __________ __________.

Eggs Benedict: Grilled ________ _________ on a(n) _________ __________, topped with ________ eggs, __________, and __________ ____________

Broken Egg Sandwich: Fried _______ __________ and a __________ ______ topped with _______ ________ ________ on an over-sized _________. Served with ________.

Shrimp and Grits: _______ __________ and ________ ________ sauteed with ____ _______ and ______ in a spicy ____ ________ _______, over ______ ________ _______. Served with ______ ________ and a _________.

Hash Brown Benedict: ______ and _______ stuffed crispy hash brown croquettes, topped with _____ _____, ________ _________ _________ and _______ _________.

Blackstone Benedict: grilled ______ ________ slices on a _____ ______ topped with poached eggs. Hollandaise, chopped _______, and ________ ________.

Mardi Gras Omelette: Filled with _______ ______, ______ ________, ________, and _______ _________, topped with ______ _______, ______, and ________ ______

Crab Cake Benedict: ________ ______ crab cakes on a _______ _________, topped with ________ eggs, ________-infused ___________, _______ ________, and ________ _________.

Smoked Salmon Benedict: Toasted _____, _____ _______, smoked _______ and _______ eggs, topped with ______ _______, _______, and _______ ________.

Chicken and Waffles: Crispy fried _______ _________, on a ______ ________, drizzled with house-made ________ ________.

Cinnamon Roll French Toast: Thick-sliced, house-baked ________ -__________ style cinnamon rolls topped with _________ ________ icing, ________ _________ sauce drizzle, fresh seasonal ________ and fresh ______ ______.

Biscuit and Gravy: House-recipe country _______ over an over-sized _______, two _______ any _______, and two house-made __________ __________.

Huevos Rancheros: Crispy ________ _________, _______ ______, ______ _______, ________, and two _______-________ eggs with ______ ________ ________ and ________.

Traditional Day Starter: ______ eggs any _____ with your choice of _____ ________, house-made ________ ________, _________ _________, ____ ______ _________ ________, or _______ _________.

Bacon Lover's BLT&A: Thick-cut _____ _____ strips, ________, __________, _________, and ________ __________ with ______ ________ on _______-_______ bread.

Sonoma Club Sandwich: _______, _______, baked _______, _________, ______ _____ ______, ________, and ________ ______ _________ on your choice of _________ or _______ ________ bread.

Southern Chicken Sandwich: choice of _____ or _______ _____ tenders, baked ______, ________, _________, ________, and pickled _____ _______ with _________ dressing on a ________ bun.

Southwest Chop Salad: ________, ________, ________, ____ _______, _______ _______, chopped ________ and _______ tossed in _______ ________. Served with crispy ______ ______, ________, and __________ slices. Substitute _______ at no additional cost.

Classic Bacon Burger: ________ hand-pressed ______ _________, baked _______, _____ _____ _________, _________, ________, and _______ ________ on a _______ bun.

Benedict Burger: Hand-pressed ______ ______, grilled ______, ______-______ ______ egg, ____________, and ________ __________ on a ________ bun.

Monterey Power Omelette: _____ _____ omelette filled with _______, ________, ______ _______, and ___________. Topped with __________ sauce, ________ ________, and _________. Side of ______ _______. Served with an ________ ______ and fresh ________ ________.

Skinny Omelette: ______ - _______ filled ______ ______ omelette with ________, _______ ______ _____, and _____ _______ _________. Topped with fresh ______ and ______ ________. Served with an _______ ______ and fresh _______ ________.

Shrimp Benedict: __________ eggs on grilled ______ with sauteed __________, ______ ________, ________, and __________. Topped with ______ _________ in a ______ ________ sauce and _____ _______. Served with fresh _________ ______.

Bourban street pancakes: ________ house-recipe _______ with ______, _______, ____ _______ _______ drizzle, and fresh _______ _______.

Buttermilk pancakes: _______ house-recipe _______ ______.

Gluten-Friendly Pancakes: _____ house-recipe _____-______ ______.

Lemon Blueberry Goat Cheese Pancakes: ______ house-recipe cakes with fresh _______ and _____ _____, topped with _________ ________ and fresh _____ ________.

Strawberry Poundcake French Toast: French-toast ______ _______ ______ topped with fresh ________, fresh _______ _______, and _________ ________ __________.

Classic French Toast: ______ - _______ bread _______ and ________, topped with _____ ______.

Belgian Waffle: ________ ________ topped with ________ ________.

You can contaminate food if you touch it after sneezing into your hands.

True

False

You should never touch a pimple or wound before handling food.

True

False

Wearing a dirty uniform or apron can contaminate food.

True

False

Jewelry should not be worn while handling food, except for a plain metal band ring.

True

False

Nail polish and false fingernails should not be worn when handling food.

True

False

Food should be stored at least ______ inch(es) off the floor.

One

Two

Four

Six

Chemicals should be stored

Above food

Below food

Away from food

Behind food

Surfaces must be sanitized before they can be cleaned

True

False

Cleaning reduces the number of pathogens on a surface to safe levels.

True

False

Surfaces that come into contact with food should be cleaned and sanitized each time you use them.

True

False

Serving a beverage by holding the rim of the glass is acceptable.

True

False

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