Texas Roadhouse UPDATED ACTUAL Questions and CORRECT
Answers
1. What is the TXRH story? Hand cut steaks, fall off the bone ribs, fresh baked
bread, made from scratch side items and dressings,
ice cold beers, and legendary margaritas
2. What is the first time guest program? Identifying and WOWing guests who have never
eaten at Texas Roadhouse
3. What items create the proper TXRH Black TXRH shirt, maroon apron with NO stains, non
uniform? frayed dark blue jeans, nametag, black/brown slip
resistant shoes, black/brown belt and a smile
4. What does 86 mean an item is no longer available
5. What does in the weeds mean someone is behind in their job duties and needs
help
6. What is service with heart? Making sure a guests experience is legendary, doing
more than is expected by the guest, and service that
is friendly and fun
7. What is flagging placing a bev nap in front of a guest to signify they
have been greeted
8. Who is responsible for cleaning and servers
stocking the server alley
9. why is pre bussing important It helps with faster table turns, it gives the guest
more room to enjoy their dining experience and it
reduces SA trips to and from the kitchen
10. What are the main categories of Suggestive selling, upselling and sharing
salesmanship?
, 11. suggestive selling
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Answers
1. What is the TXRH story? Hand cut steaks, fall off the bone ribs, fresh baked
bread, made from scratch side items and dressings,
ice cold beers, and legendary margaritas
2. What is the first time guest program? Identifying and WOWing guests who have never
eaten at Texas Roadhouse
3. What items create the proper TXRH Black TXRH shirt, maroon apron with NO stains, non
uniform? frayed dark blue jeans, nametag, black/brown slip
resistant shoes, black/brown belt and a smile
4. What does 86 mean an item is no longer available
5. What does in the weeds mean someone is behind in their job duties and needs
help
6. What is service with heart? Making sure a guests experience is legendary, doing
more than is expected by the guest, and service that
is friendly and fun
7. What is flagging placing a bev nap in front of a guest to signify they
have been greeted
8. Who is responsible for cleaning and servers
stocking the server alley
9. why is pre bussing important It helps with faster table turns, it gives the guest
more room to enjoy their dining experience and it
reduces SA trips to and from the kitchen
10. What are the main categories of Suggestive selling, upselling and sharing
salesmanship?
, 11. suggestive selling
1/7
