TXRH Server Test UPDATED ACTUAL Questions and CORRECT Answers
1. What is the Texas Roadhouse Sto- Hand-cut steaks, fall off the bone ribs, fresh baked bread,
ry? made from scratch dressing, made from scratch sides, leg-
endary margaritas, ice cold beer
2. What does G.R.O.W. stand for? Guest Right of Way
3. What is the First-Time Guest Pro- Identifying and WOWing guests who have never eaten at a
gram? Texas Roadhouse
4. Define the term "86" An item is no longer available
5. Define the term "pocket check" an order taken that has not been placed into the POS and
forgotten
6. What is an example of "Full
Hands In, Full Hands Out?"
7. Define the term "flagging" Placing a beverage napkin in front of a guest to signify they
have been greeted
8. What are some examples of run- refilling ice, making tea
ning sidework?
9. Why is "pre-bussing" important? Helps with faster table turns, Gives the guest more room to
enjoy their dining experience, Reduces SA trips to and from
the kitchen
10. What are the main categories of Suggestive selling, upselling and sharing
Salesmanship?
11. Telling the guest your favorite Sharing
item is an example of what?
12. refilling drinks
, What is not an example of up-
selling?
13. Why is the pivot point system It prevents auctioning food, helps food runners, assists the
used? kitchen and makes splitting checks easier
14. Which items are needed to check A sales report with the required signatures, all credit card
out? receipts, and cash due or Cashlink shift report.
15. When clocking out, what per- 100%
centage of tips should be
claimed?
16. What is the greet time for a table? 15-45 seconds
17. What is the proper delivery time 2-3 minutes
of drinks?
18. Deliver appetizers within: 6-8 minutes
19. Salads are delivered within: 5 minutes
20. Entrees are delivered within: 12-15 minutes
21. Visiting a table within 2 min- check back
utes/2 bites after food is deliv-
ered is known as:
22. When taking children's orders, al- If the adults would like the children's food to come out first
ways ask: with the rest of the table
23. What is a great way to build reg- Attend to needs throughout a guest's meal, be genuine and
ulars? show appreciation, and invite them back to see you
24. Make eye contact, smile, and introduce yourself
2/7
1. What is the Texas Roadhouse Sto- Hand-cut steaks, fall off the bone ribs, fresh baked bread,
ry? made from scratch dressing, made from scratch sides, leg-
endary margaritas, ice cold beer
2. What does G.R.O.W. stand for? Guest Right of Way
3. What is the First-Time Guest Pro- Identifying and WOWing guests who have never eaten at a
gram? Texas Roadhouse
4. Define the term "86" An item is no longer available
5. Define the term "pocket check" an order taken that has not been placed into the POS and
forgotten
6. What is an example of "Full
Hands In, Full Hands Out?"
7. Define the term "flagging" Placing a beverage napkin in front of a guest to signify they
have been greeted
8. What are some examples of run- refilling ice, making tea
ning sidework?
9. Why is "pre-bussing" important? Helps with faster table turns, Gives the guest more room to
enjoy their dining experience, Reduces SA trips to and from
the kitchen
10. What are the main categories of Suggestive selling, upselling and sharing
Salesmanship?
11. Telling the guest your favorite Sharing
item is an example of what?
12. refilling drinks
, What is not an example of up-
selling?
13. Why is the pivot point system It prevents auctioning food, helps food runners, assists the
used? kitchen and makes splitting checks easier
14. Which items are needed to check A sales report with the required signatures, all credit card
out? receipts, and cash due or Cashlink shift report.
15. When clocking out, what per- 100%
centage of tips should be
claimed?
16. What is the greet time for a table? 15-45 seconds
17. What is the proper delivery time 2-3 minutes
of drinks?
18. Deliver appetizers within: 6-8 minutes
19. Salads are delivered within: 5 minutes
20. Entrees are delivered within: 12-15 minutes
21. Visiting a table within 2 min- check back
utes/2 bites after food is deliv-
ered is known as:
22. When taking children's orders, al- If the adults would like the children's food to come out first
ways ask: with the rest of the table
23. What is a great way to build reg- Attend to needs throughout a guest's meal, be genuine and
ulars? show appreciation, and invite them back to see you
24. Make eye contact, smile, and introduce yourself
2/7
