TEXAS ROADHOUSE BARTENDER FINAL TEST QUESTIONS
COMPLETE WITH 100% CORRECT ANSWERS
1. A guest asks for a Jim Beam on the rocks with a splash of water. How
is this made?
A) 1 oz Jim Beam, full rocks glass of ice, 1 oz water
B) ¾ ice with 1¼ oz Jim Beam and approximately ½ oz water in rocks
glass
C) ½ ice, 1½ oz Jim Beam, ¼ oz water in highball glass
D) Full ice, 2 oz Jim Beam, no water, served in pint glass
Correct Answer: B – ¾ ice with 1¼ oz Jim Beam and approximately ½ oz
water in rocks glass.
Rationale: The standard Texas Roadhouse build for this order is exactly
¾ ice, 1.25 oz whiskey, and a 0.5 oz water splash in a rocks glass.
2. What is the maximum greet time for a bar guest?
A) 15 seconds
B) 30 seconds
C) 45 seconds
D) 60 seconds
Correct Answer: B – 30 seconds.
Rationale: Roadhouse service standards require eye contact and a
verbal greeting within 30 seconds of seating.
3. When greeting a bar guest, who should be introduced?
A) Only the head bartender
B) You and your fellow bartender
,C) The manager on duty
D) Only the server who will take their food order
Correct Answer: B – You and your fellow bartender.
Rationale: The greeting includes introducing yourself and your partner
to build rapport and teamwork.
4. Which items are given to each guest eating at the bar?
A) Fork, spoon, drink napkin, and water
B) Silverware, bread plate, bread, and menu
C) Knife, straw, butter, and cocktail napkin
D) Menu, wet nap, side plate, and soup spoon
Correct Answer: B – Silverware, bread plate, bread, and menu.
Rationale: Bar diners receive a full place setting with bread service and
a menu immediately upon sitting.
5. What is the maximum ticket time for a service well drink?
A) 1 minute
B) 2–3 minutes
C) 4 minutes
D) 5 minutes
Correct Answer: B – 2–3 minutes.
Rationale: Service well tickets must be fired and completed within 2–3
minutes to keep pace with the dining room.
6. Who should be behind the bar at all times?
A) A manager
B) A bartender
C) A barback
D) Any certified employee
Correct Answer: B – A bartender.
,Rationale: A certified bartender must always be physically behind the
bar for legal service and security.
7. How are bar tabs named?
A) By seat number
B) By the guest’s name
C) By credit card type
D) By order time
Correct Answer: B – By the guest’s name.
Rationale: All open tabs are filed under the guest’s first and last name to
avoid confusion.
8. Which items are listed as "legendary environment" on the bar shop?
A) Bar smells, bar top, and TVs
B) Music, lighting, and artwork
C) Flooring, chairs, and windows
D) Napkins, straws, and garnishes
Correct Answer: A – Bar smells, bar top, and TVs.
Rationale: These three elements are specifically audited as part of the
legendary bar environment.
9. What color bucket is used for sanitizer?
A) Red
B) Green
C) Yellow
D) Blue
Correct Answer: A – Red.
Rationale: Red buckets are exclusively for sanitizer solution to prevent
cross-contamination.
, 10. What color bucket is used for soap?
A) Red
B) Green
C) Yellow
D) White
Correct Answer: B – Green.
Rationale: Green buckets are designated for soapy water during bar
cleaning.
11. What color bucket is used for peroxide?
A) Red
B) Green
C) Yellow
D) Orange
Correct Answer: C – Yellow.
Rationale: Yellow buckets hold peroxide-based cleaning solution for
specific bar tools.
12. Which items are included on a product label?
A) Expiration date, batch number, and employee ID
B) Manager’s signature, today’s date, and shelf life
C) Product name, price, and UPC code
D) Supplier name, weight, and calories
Correct Answer: B – Manager’s signature, today’s date, and shelf life.
Rationale: All prepared products must be labeled with the date made,
expiration, and manager approval.
13. Alcohol-free drinks may only be served in which glasses?
A) Rocks glass or pint glass
B) Coke glass or kids cup
COMPLETE WITH 100% CORRECT ANSWERS
1. A guest asks for a Jim Beam on the rocks with a splash of water. How
is this made?
A) 1 oz Jim Beam, full rocks glass of ice, 1 oz water
B) ¾ ice with 1¼ oz Jim Beam and approximately ½ oz water in rocks
glass
C) ½ ice, 1½ oz Jim Beam, ¼ oz water in highball glass
D) Full ice, 2 oz Jim Beam, no water, served in pint glass
Correct Answer: B – ¾ ice with 1¼ oz Jim Beam and approximately ½ oz
water in rocks glass.
Rationale: The standard Texas Roadhouse build for this order is exactly
¾ ice, 1.25 oz whiskey, and a 0.5 oz water splash in a rocks glass.
2. What is the maximum greet time for a bar guest?
A) 15 seconds
B) 30 seconds
C) 45 seconds
D) 60 seconds
Correct Answer: B – 30 seconds.
Rationale: Roadhouse service standards require eye contact and a
verbal greeting within 30 seconds of seating.
3. When greeting a bar guest, who should be introduced?
A) Only the head bartender
B) You and your fellow bartender
,C) The manager on duty
D) Only the server who will take their food order
Correct Answer: B – You and your fellow bartender.
Rationale: The greeting includes introducing yourself and your partner
to build rapport and teamwork.
4. Which items are given to each guest eating at the bar?
A) Fork, spoon, drink napkin, and water
B) Silverware, bread plate, bread, and menu
C) Knife, straw, butter, and cocktail napkin
D) Menu, wet nap, side plate, and soup spoon
Correct Answer: B – Silverware, bread plate, bread, and menu.
Rationale: Bar diners receive a full place setting with bread service and
a menu immediately upon sitting.
5. What is the maximum ticket time for a service well drink?
A) 1 minute
B) 2–3 minutes
C) 4 minutes
D) 5 minutes
Correct Answer: B – 2–3 minutes.
Rationale: Service well tickets must be fired and completed within 2–3
minutes to keep pace with the dining room.
6. Who should be behind the bar at all times?
A) A manager
B) A bartender
C) A barback
D) Any certified employee
Correct Answer: B – A bartender.
,Rationale: A certified bartender must always be physically behind the
bar for legal service and security.
7. How are bar tabs named?
A) By seat number
B) By the guest’s name
C) By credit card type
D) By order time
Correct Answer: B – By the guest’s name.
Rationale: All open tabs are filed under the guest’s first and last name to
avoid confusion.
8. Which items are listed as "legendary environment" on the bar shop?
A) Bar smells, bar top, and TVs
B) Music, lighting, and artwork
C) Flooring, chairs, and windows
D) Napkins, straws, and garnishes
Correct Answer: A – Bar smells, bar top, and TVs.
Rationale: These three elements are specifically audited as part of the
legendary bar environment.
9. What color bucket is used for sanitizer?
A) Red
B) Green
C) Yellow
D) Blue
Correct Answer: A – Red.
Rationale: Red buckets are exclusively for sanitizer solution to prevent
cross-contamination.
, 10. What color bucket is used for soap?
A) Red
B) Green
C) Yellow
D) White
Correct Answer: B – Green.
Rationale: Green buckets are designated for soapy water during bar
cleaning.
11. What color bucket is used for peroxide?
A) Red
B) Green
C) Yellow
D) Orange
Correct Answer: C – Yellow.
Rationale: Yellow buckets hold peroxide-based cleaning solution for
specific bar tools.
12. Which items are included on a product label?
A) Expiration date, batch number, and employee ID
B) Manager’s signature, today’s date, and shelf life
C) Product name, price, and UPC code
D) Supplier name, weight, and calories
Correct Answer: B – Manager’s signature, today’s date, and shelf life.
Rationale: All prepared products must be labeled with the date made,
expiration, and manager approval.
13. Alcohol-free drinks may only be served in which glasses?
A) Rocks glass or pint glass
B) Coke glass or kids cup
