TEXAS ROADHOUSE SERVER TEST EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS LATEST
ALREADY GRADED A+
Practice questions for this set
Learn 1 /7 Study with Learn
Served in a pint glass
Choose an answer
1 What is the Texas Roadhouse story? 2 What is a "tall?"
3 Why is the pivot point system used? 4 Define the term "pocket check"
Don't know?
Terms in this set (78)
, What is the Texas Roadhouse story? Hand-cut steaks, fall off the bone ribs, fresh
baked bread, made from scratch side items and
dressings, ice cold beer, and legendary
margaritas
What does GROW stand for? guest right of way
What is the first time guest Identifying and WOWing guests who have never
program? eaten at Texas Roadhouse
Define the term "86" An item is no longer available
Define the term "pocket check" An order taken that has not been placed into the
POS and forgotten.
What is an example of "full hands in, Taking dirty dishes back to dish area
full hands out"
Define the term "flagging" Placing a bev nap in front of a guest to show they
have been greeted
What is an example of running side Refilling Ice, Making Tea, Running plates to dining
work room
Why is "pre-bussing" so important? All of the above
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS LATEST
ALREADY GRADED A+
Practice questions for this set
Learn 1 /7 Study with Learn
Served in a pint glass
Choose an answer
1 What is the Texas Roadhouse story? 2 What is a "tall?"
3 Why is the pivot point system used? 4 Define the term "pocket check"
Don't know?
Terms in this set (78)
, What is the Texas Roadhouse story? Hand-cut steaks, fall off the bone ribs, fresh
baked bread, made from scratch side items and
dressings, ice cold beer, and legendary
margaritas
What does GROW stand for? guest right of way
What is the first time guest Identifying and WOWing guests who have never
program? eaten at Texas Roadhouse
Define the term "86" An item is no longer available
Define the term "pocket check" An order taken that has not been placed into the
POS and forgotten.
What is an example of "full hands in, Taking dirty dishes back to dish area
full hands out"
Define the term "flagging" Placing a bev nap in front of a guest to show they
have been greeted
What is an example of running side Refilling Ice, Making Tea, Running plates to dining
work room
Why is "pre-bussing" so important? All of the above
