1 of 80
Term
Define the term "Flagging"
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Placing a menu in front of a guest to Leaving a receipt to show they have
indicate they should order been served
Placing a bev nap in front of a
Providing a coaster to signify their
guest to signify they have
drink is ready
been greeted
Don't know?
2 of 80
Term
,What is the greet time for a table?
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5-10 minutes 15-45 seconds
30-60 seconds 1-3 minutes
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3 of 80
Term
Why is it important to describe entrees while taking orders?
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It ensures guests order more Being knowledgeable impresses
expensive items guests with your memory
Being knowledgeable shows
care and concern for the
Describing entrees speeds up the
guests and help eliminate
ordering process
dissatisfaction when their
entrees arrive
Don't know?
4 of 80
,Term
What is the proper pivot system for tables?
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Say hello, ask the child's name, and
2-3 minutes make sure they have crayons and a
coloring sheet
It avoids the auctioning off of food
Wall
and helps the food runners, assists
23
the kitchen, and makes splitting
14
checks easier
Don't know?
5 of 80
Term
What is a great way to build regulars?
Give this one a try later!
Attend to needs throughout
Items and temperatures, table
their meal, be genuine and
number and pivot point, server
show appreciation and invite
name and time
them back to see you
, Hand-cut steaks, fall off the bone
ribs, fresh baked bread, made from
Having an updated/split (if
scratch side items and dressings, ice
necessary) check ready to print
cold beer, and legendary
margaritas
Don't know?
6 of 80
Term
What does it mean to be "check ready"
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Having a list of available discounts Organizing the receipts for the day
Having an updated/split (if
necessary) check ready to Preparing the payment method
print
Don't know?
7 of 80
Term
What is the Texas Roadhouse story?
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Term
Define the term "Flagging"
Give this one a try later!
Placing a menu in front of a guest to Leaving a receipt to show they have
indicate they should order been served
Placing a bev nap in front of a
Providing a coaster to signify their
guest to signify they have
drink is ready
been greeted
Don't know?
2 of 80
Term
,What is the greet time for a table?
Give this one a try later!
5-10 minutes 15-45 seconds
30-60 seconds 1-3 minutes
Don't know?
3 of 80
Term
Why is it important to describe entrees while taking orders?
Give this one a try later!
It ensures guests order more Being knowledgeable impresses
expensive items guests with your memory
Being knowledgeable shows
care and concern for the
Describing entrees speeds up the
guests and help eliminate
ordering process
dissatisfaction when their
entrees arrive
Don't know?
4 of 80
,Term
What is the proper pivot system for tables?
Give this one a try later!
Say hello, ask the child's name, and
2-3 minutes make sure they have crayons and a
coloring sheet
It avoids the auctioning off of food
Wall
and helps the food runners, assists
23
the kitchen, and makes splitting
14
checks easier
Don't know?
5 of 80
Term
What is a great way to build regulars?
Give this one a try later!
Attend to needs throughout
Items and temperatures, table
their meal, be genuine and
number and pivot point, server
show appreciation and invite
name and time
them back to see you
, Hand-cut steaks, fall off the bone
ribs, fresh baked bread, made from
Having an updated/split (if
scratch side items and dressings, ice
necessary) check ready to print
cold beer, and legendary
margaritas
Don't know?
6 of 80
Term
What does it mean to be "check ready"
Give this one a try later!
Having a list of available discounts Organizing the receipts for the day
Having an updated/split (if
necessary) check ready to Preparing the payment method
Don't know?
7 of 80
Term
What is the Texas Roadhouse story?
Give this one a try later!
