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Positions you desire to work

When should you refill the guests water?

When the glass is half empty

When the glass is empty

When the customer asks

All of the above are fine

Which food pairs well with red wines

Fish

Chicken

Dessert

Lamb

Which food pairs well with white wines

Beef

Fish

Dessert

Fruit

What does “Well liquors” refer to?

The best brands in the building

The most common brands in the building

The liquors used when the guest does not specify a brand.

All of the above apply

How should you always present the check to the customer "no exceptions"

In the check presenter

Directly in front of the guest

With the total amount circled

All of the above apply

What does the expo do in a restaurant

Watches over the floor in a restaurant

Watches over the bar in a restaurant

Monitor food coming out of the back of the house and make sure it goes out correctly

All of the above are a part of his job description

What does it mean when a guest asks continuously for service

They are anxious for their dishes to be clean

They are confused with the procedure

Their evening is not being as enjoyable as it needs to be

All of the above

What is remy martin considered

Rum

Vodka

Whiskey

Cognac

What is hennessy considered

Whisky

Scotch

Bourbon

Cognac

________________ is usually made from potatoes

Tequila

Vodka

Gin

Bourbon

_____________ is usually made from Juniper Berries

Gin

Vodka

Tequila

Cognac

Gluten is found in grains such as wheat, barley, rye, triticale and flax seeds.

True

False

It is forbidden in ALL cases for handlers to touch food with their hands

True

False

Potentially hazardous foods shall be held at or below 41°F/45°F, or at or above 135°F.

True

False

If it is necessary to remove potentially hazardous food from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed one cumulative hours without a return to the specified holding temperatures.

True

False

Coolers should always be at a temperature of ______ or below

55 degrees Fahrenheit

65 degrees Fahrenheit

32 degrees Fahrenheit

41 degrees Fahrenheit

Freezers should always be at a temperature of ________ or below

41 degrees fahrenheit

32 degrees fahrenheit

55 degrees fahrenheit

65 degrees fahrenheit

All sinks should have_____________ no exceptions

Soap

Paper Towels

Hand sanitizer

All of the above apply

All sinks should be working and be able to produce __________ water

Clean

Clear

Warm

Cool

Compartment sinks should always be organized and labeled in this order

Soap, Water, Sanitize

Water, Soap, Sanitize

Sanitize, Soap, Water

Name 5 of each - Vodkas, Gins, Rums, Tequilas, Cognacs, Whiskeys, Bourbons, Scotches

Describe the difference between a bartenders and a mixologists

How many shots are there in a 1 liter bottle of vodka

SAHP INSTITUTE - Mixology / Bartending assessment & evaluation

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