IHOP (Fall2019) Host Test Questions and Answers Graded A+

Before handling food, utensils, or food contact equipment, you must: - ANSWER-Thoroughly wash your hands and fingernails The uniforms black pants must be worn with a belt when: - ANSWER-The pants have belt loops. One way to minimize cross-contamination in the BOH is: - ANSWER-Scrape and clean the grill between uses or after certain recipes as directed What are the 8 mot common food allergens? - ANSWER-Milk, wheat, eggs, soybean, fish, peanuts, shellfish and tree nuts. Length of facial hair cannot exceed: - ANSWER-1/2 an inch When is the ideal time to mop the floors in the restaurant? - ANSWER-During slow or low business periods Always wash your hands for at least: - ANSWER-20 seconds The safety of everybody in the restaurant is the responsibility of: - ANSWER-All managers and team members Provide a warm greeting to each guest within: - ANSWER-30 seconds Include this information when entering a carry-out phone order into the POS: - ANSWER-Name, "To-Go" order designation, phone number, pick-up time A wait list includes the guest's: - ANSWER-Name, number in party, table preference, and any special needs A circle around an X on the Zone Chart indicates the table: - ANSWER-Will soon be available/needs to be cleaned An X over a table in the Zone Chart indicates that the table is: - ANSWER-Occupied The best way to determine a table that will meet the guests needs is to: - ANSWER-Ask appropriate questions While guests are waiting to be seated, they should be provided with: - ANSWER-Menus when a guest brings a complaint to your attention: - ANSWER-Make eye contact, listen thoroughly without assigning blame, and empathize with the guest Answer the phone within: - ANSWER-3 rings Unobtrusive manicuring is: - ANSWER-Not interfering or distracting the guest while manicuring It is important to greet the guest with a warm and welcome greeting because: - ANSWER-Guests quickly form first impressions When a phone-ahead guest arrives and the carry-out order is ready: - ANSWER-Repeat the full order and total amount due Immediately after writing down a carry-out order, it is important to: - ANSWER-Read the full order back to the guest, including any modifications When a team member has finished manicuring, they should: - ANSWER-Print and drop the check When a guest calls to place a carry-out order, ask for these two pieces of information: - ANSWER-Name and phone number When seating guests: - ANSWER-Never seat them at a table that has not been properly cleaned and disinfected Check back on a guest who has been placed on hold: - ANSWER-Every 45-60 seconds When placing a guest on hold: - ANSWER-Ask permission to place the caller on hold BLAST stands for: - ANSWER-Believe, Listen, Apologize, Solve, Thank If a guest mentions any concerns as they leave: - ANSWER-Use the BLAST method to address their concerns What is the correct size scoop for whipped butter used for garnishing pancakes? - ANSWER-#70 scoop How many zigzags of vanilla sauce are placed over Strawberry and Cream Crapes? - ANSWER-8 for side order, 16 for full order? What accompanies all entree salads? - ANSWER-Nothing what is the garnish for new york cheesecake pancakes? - ANSWER-powdered sugar and whipped topping.