IHOP SOP FOH EXAM Questions
and Answers Latest Updates 2025
GRADED A+
1. What are the 3 appropriate responses when an Expeditor requests a food
runner?: 1) Got it
2) First round
3) Guest request
2. How soon after a table's order has been taken should their requested
condiments be delivered and drink needs be checked on?: 3 to 5 minutes
3. What should a server do immediately after taking a table's order and
walking away?: Input the order into the POS
4. A food runner should never do this while carrying multiples plates to a
guest's table?: Balance plates against their body
5. What should an expediter immediately do when cold food is placed in the
pass bar?: Remove it so it does not get warmed by the heat lamps
6. What are the 2 primary tasks of the Expeditor Role?: 1) Verifying the accu-
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,racy of an order
2) Adding garnish
7. It is important to do this before taking orders from multiple tables during
the same time period:: Enter one order into the POS before taking another table's
order
8. What is "Order to Delivery" time?: The time it takes from when the guest
orders, to when their food is delivered to the table.
9. What is the standard "Order-to-Delivery Time" for dinner?: 16 minutes
10. What is the standard "Order-to-Delivery Time" for lunch?: 12 minutes
11. What is the standard "Order-to-Deliver Time" for breakfast?: 11 minutes
12. What is the term for enhancing a guests meal by suggesting items that
they may not have thought about when ordering?: Suggestive Selling
13. What is the best way to be successful with suggestive selling as a serv-
er?: Know the menu firsthand
14. What is the term that means to write down a table's order and enter it into
the POS using Pivot Points?: Seat Handling
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, 15. When should servers bring condiments to a table?: Only if the table requests
them, when the server asked them which ones to bring after writing down their order
16. What is the best way to ensure accuracy when taking a food order?: Write
the order down
17. IHOP guests can often be grouped into which 3 categories?: 1) Fast
2) Friendly
3) Exact
18. What 3 ways can a server show they are engaged in conversation between
them and a guest?: 1) Nod occasionally
2) Have an open posture
3) Keep smiling
19. Each team member does this when serving in a "Zone:": They take care of
their own guests along with their teammates guests.
20. This is the term used to describe a method of service when multiple
servers work together within a specific area of the restaurant:: Zone Service
21. What should you do to show that you have been to a table?: Take the coffee
pot with you
22. What should servers do when taking a table's drink order?: Offer specific
beverages appropriate for the time of day
3/9
and Answers Latest Updates 2025
GRADED A+
1. What are the 3 appropriate responses when an Expeditor requests a food
runner?: 1) Got it
2) First round
3) Guest request
2. How soon after a table's order has been taken should their requested
condiments be delivered and drink needs be checked on?: 3 to 5 minutes
3. What should a server do immediately after taking a table's order and
walking away?: Input the order into the POS
4. A food runner should never do this while carrying multiples plates to a
guest's table?: Balance plates against their body
5. What should an expediter immediately do when cold food is placed in the
pass bar?: Remove it so it does not get warmed by the heat lamps
6. What are the 2 primary tasks of the Expeditor Role?: 1) Verifying the accu-
1/9
,racy of an order
2) Adding garnish
7. It is important to do this before taking orders from multiple tables during
the same time period:: Enter one order into the POS before taking another table's
order
8. What is "Order to Delivery" time?: The time it takes from when the guest
orders, to when their food is delivered to the table.
9. What is the standard "Order-to-Delivery Time" for dinner?: 16 minutes
10. What is the standard "Order-to-Delivery Time" for lunch?: 12 minutes
11. What is the standard "Order-to-Deliver Time" for breakfast?: 11 minutes
12. What is the term for enhancing a guests meal by suggesting items that
they may not have thought about when ordering?: Suggestive Selling
13. What is the best way to be successful with suggestive selling as a serv-
er?: Know the menu firsthand
14. What is the term that means to write down a table's order and enter it into
the POS using Pivot Points?: Seat Handling
2/9
, 15. When should servers bring condiments to a table?: Only if the table requests
them, when the server asked them which ones to bring after writing down their order
16. What is the best way to ensure accuracy when taking a food order?: Write
the order down
17. IHOP guests can often be grouped into which 3 categories?: 1) Fast
2) Friendly
3) Exact
18. What 3 ways can a server show they are engaged in conversation between
them and a guest?: 1) Nod occasionally
2) Have an open posture
3) Keep smiling
19. Each team member does this when serving in a "Zone:": They take care of
their own guests along with their teammates guests.
20. This is the term used to describe a method of service when multiple
servers work together within a specific area of the restaurant:: Zone Service
21. What should you do to show that you have been to a table?: Take the coffee
pot with you
22. What should servers do when taking a table's drink order?: Offer specific
beverages appropriate for the time of day
3/9
