IHOP HOST 2024 ACTUAL EXAM QUESTIONS |
TESTED AND TRIED ANSWERS | LATEST UPDATE
2024/2025 100% (GRADE A+)
Before handling food, utensils, or food contact equipment, you must:
Ans>> Thoroughly wash your hands and fingernails
The uniforms black pants must be worn with a belt when:
Ans>> The pants have belt loops.
One way to minimize cross-contamination in the BOH is:
Ans>> Scrape and clean the grill between uses or after certain recipes as directed
What are the 8 mot common food allergens?
Ans>> Milk, wheat, eggs, soybean, fish, peanuts, shellfish and tree nuts.
Length of facial hair cannot exceed:
Ans>> 1/2 an inch
1
, When is the ideal time to mop the floors in the restaurant?
Ans>> During slow or low business periods
Always wash your hands for at least:
Ans>> 20 seconds
The safety of everybody in the restaurant is the responsibility of:
Ans>> All managers and team members
Provide a warm greeting to each guest within:
Ans>> 30 seconds
Include this information when entering a carry-out phone order into the POS:
Ans>> Name, "To-Go" order designation, phone number, pick-up time
A wait list includes the guest's:
Ans>> Name, number in party, table preference, and any special needs
2
TESTED AND TRIED ANSWERS | LATEST UPDATE
2024/2025 100% (GRADE A+)
Before handling food, utensils, or food contact equipment, you must:
Ans>> Thoroughly wash your hands and fingernails
The uniforms black pants must be worn with a belt when:
Ans>> The pants have belt loops.
One way to minimize cross-contamination in the BOH is:
Ans>> Scrape and clean the grill between uses or after certain recipes as directed
What are the 8 mot common food allergens?
Ans>> Milk, wheat, eggs, soybean, fish, peanuts, shellfish and tree nuts.
Length of facial hair cannot exceed:
Ans>> 1/2 an inch
1
, When is the ideal time to mop the floors in the restaurant?
Ans>> During slow or low business periods
Always wash your hands for at least:
Ans>> 20 seconds
The safety of everybody in the restaurant is the responsibility of:
Ans>> All managers and team members
Provide a warm greeting to each guest within:
Ans>> 30 seconds
Include this information when entering a carry-out phone order into the POS:
Ans>> Name, "To-Go" order designation, phone number, pick-up time
A wait list includes the guest's:
Ans>> Name, number in party, table preference, and any special needs
2
