IHOP 2019 Host Test Questions and Answers Graded A+

IHOP 2019 Host Test Questions and Answers Graded A+ Before handling food, utensils, or food contact equipment, you must: Thoroughly wash your hands and fingernails The uniforms black pants must be worn with a belt when: The pants have belt loops. One way to minimize cross-contamination in the BOH is: Scrape and clean the grill between uses or after certain recipes as directed What are the 8 mot common food allergens? Milk, wheat, eggs, soybean, fish, peanuts, shellfish and tree nuts. Length of facial hair cannot exceed: 1/2 an inch When is the ideal time to mop the floors in the restaurant? During slow or low business periods Always wash your hands for at least: 20 seconds The safety of everybody in the restaurant is the responsibility of: All managers and team members Provide a warm greeting to each guest within: 30 seconds Include this information when entering a carry-out phone order into the POS: Name, "To-Go" order designation, phone number, pick-up time A wait list includes the guest's: Name, number in party, table preference, and any special needs A circle around an X on the Zone Chart indicates the table: Will soon be available/needs to be cleaned An X over a table in the Zone Chart indicates that the table is: Occupied The best way to determine a table that will meet the guests needs is to: Ask appropriate questions While guests are waiting to be seated, they should be provided with: Menus when a guest brings a complaint to your attention: Make eye contact, listen thoroughly without assigning blame, and empathize with the guest Answer the phone within: 3 rings Unobtrusive manicuring is: Not interfering or distracting the guest while manicuring It is important to greet the guest with a warm and welcome greeting because: Guests quickly form first impressions When a phone-ahead guest arrives and the carry-out order is ready: Repeat the full order and total amount due Immediately after writing down a carry-out order, it is important to: Read the full order back to the guest, including any modifications When a team member has finished manicuring, they should: Print and drop the check When a guest calls to place a carry-out order, ask for these two pieces of information: Name and phone number When seating guests: 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: Every 45-60 seconds When placing a guest on hold: Ask permission to place the caller on hold BLAST stands for: Believe, Listen, Apologize, Solve, Thank If a guest mentions any concerns as they leave: Use the BLAST method to address their concerns What is the correct size scoop for whipped butter used for garnishing pancakes? #70 scoop How many zigzags of vanilla sauce are placed over Strawberry and Cream Crapes? 8 for side order, 16 for full order? What accompanies all entree salads? Nothing what is the garnish for new york cheesecake pancakes? powdered sugar and whipped topping. Which menu item come with two eggs any style, two bacon strips, 2 pork sausage links, 2 triangles of french toast and 2 buttermilk pancakes? The split decision What kind of breakfast meat comes with the breakfast sampler? 2 ham, 2 bacon, 2 sausage, What is the difference between over-easy and over-medium eggs? The whites around the yolk are firm for over-medium eggs and soft for over-easy. What is the garnish for double blueberry pancakes? Whipped topping The side salad is served with the dressing: On the rim of the bowl in a 2 oz souffle cup Which of the following menu items is not served with a steak knife? The smokehouse combo What do you garnish the Harvest Grain 'N Nut pancakes with? Whipped butter iHOP N' Go correct order: 1. Write down guest name and order 2. Repeat order to ensure accuracy 3. Ask if they need condiments 4. Input order into the POS 5. Collect payment 6. Deliver order and thank guests