IHOP 2024 Host Test
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: - answer1/2 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: - answer20 seconds
The safety of everybody in the restaurant is the responsibility of: - answerAll managers
and team members
Provide a warm greeting to each guest within: - answer30 seconds
Include this information when entering a carry-out phone order into the POS: -
answerName, "To-Go" order designation, phone number, pick-up time
A wait list includes the guest's: - answerName, number in party, table preference, and
any special needs
A circle around an X on the Zone Chart indicates the table: - answerWill soon be
available/needs to be cleaned
An X over a table in the Zone Chart indicates that the table is: - answerOccupied
The best way to determine a table that will meet the guests needs is to: - answerAsk
appropriate questions
While guests are waiting to be seated, they should be provided with: - answerMenus
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: - answer1/2 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: - answer20 seconds
The safety of everybody in the restaurant is the responsibility of: - answerAll managers
and team members
Provide a warm greeting to each guest within: - answer30 seconds
Include this information when entering a carry-out phone order into the POS: -
answerName, "To-Go" order designation, phone number, pick-up time
A wait list includes the guest's: - answerName, number in party, table preference, and
any special needs
A circle around an X on the Zone Chart indicates the table: - answerWill soon be
available/needs to be cleaned
An X over a table in the Zone Chart indicates that the table is: - answerOccupied
The best way to determine a table that will meet the guests needs is to: - answerAsk
appropriate questions
While guests are waiting to be seated, they should be provided with: - answerMenus
