Bartender Handbook Quiz

1.

When should you arrive for your shift?

no later than 15 minutes after your scheduled start time

in time to roll the silverware

at the time you are scheduled

at least 15 minutes prior to your scheduled start time

2.

What does our small plates style of dining encourage? (Select all that apply)

sharing

tourism

community

comfort

3.

What table is being identified in the schematic above?

22

15

3

20

4.

Whose responsibility is it to breakdown and dispose of the boxes from liquor/wine/beer deliveries?

manager

runners

bartenders

kitchen staff

5.

If you notice that the floor is slippery, what's the first thing you should do?

degrease the floor with a mop

spot clean the area

place the wet floor caution sign in the area

notify the manager

6.

Which of the following Steps of Service is step 7?

Check Back

Table Maintenance

Desserts/Coffees/Cordials

Mark the Table

7.

Which staff members are allowed behind the bars at all times?

bartender

server

host

cook

8.

What steps should you take if a guest is unhappy with a dish or cocktail? (Select all that apply)

Call for the manager

Remove the item from the table

Apologize

Separate the item off of the check prior to printing

9.

When should plates be delivered to the table?

as they come up

when you are available

when the runner is ready

when the whole ticket is ready

10.

Why do we offer specials and features? (Select all that apply)

to add seasonal options

for events

to add variety

to test for future menus

11.

Where can I find posted Level announcements concerning daily operations and other important information?

the communication board

in your cubby

7shifts app

toast

12.

What color shoes are you required to wear on a shift?

dark blue

all gray

all black

Level shoes

13.

What does the name "Level" reference?

none of the above

a next level dining experience for guests

the level of historic relevance our building has

the original owner's last name

14.

Who is the most neglected guest in the restaurant?

first guest

bar guest

walk-in guest

late guest

15.

Who is responsible for covering my shift if I am unable to cover it?

the staff working that shift

the manager

No one

I am

16.

Which of these areas needs to be cleaned/sanitized on Tuesdays?

bar coolers, inside and out

lower and upper shelving

juicer/auger area

back counter and under POS

17.

What table is being identified in the schematic above?

17

3

18

9

18.

Who is responsible for ensuring side work is complete, and if it is not must finish it?

other staff on the shift

manager

next shift

shift lead

19.

What is your role in Alcohol Awareness? (Select all that apply)

Always Card

Monitor

Report

Confront

20.

What verbiage below must be a part of your greeting? (Select all that apply)

staggered plates

farm-to-table

locals first

locally-sourced

21.

How many Steps of Service are there?

12

none of the above

10

8

22.

How far in advance do time-off requests need to be submitted on 7Shifts?

1 week

2 weeks

10 days

none of the above

23.

Which of the options below identifies the circled stool and tables?

UB3, 39, 44

UB7, 41, 44

UB7, 41, 45

UB3, 39, 45

24.

When may you use your cell phone during a shift?

none of the above

in case of an emergency

to text the server group chat

to check social media

25.

Which of the following Steps of Service is step 3?

Greeting

Place and Stage the Order

Delivery of Food

Table Maintenance

26.

How should you handle "The Aggressive Guest"? (Select all that apply)

businesslike

timidly

courteous

assertive

27.

Where can you go to access your tax documents?

7Shifts

Deluxe

Toast

none of the above

28.

How long should it take you to greet new guests at the bar according to the Steps of Service?

3

5

2

7

29.

If a person that's in a group asks you for another cocktail, what is the first thing you should do?

place the order

stagger the order with their small plates

ask the rest of the group if they would like another as well

all of the above

30.

What should a guest have in front of them to show other staff members that they have been greeted?

a cocktail napkins for each guest

cocktails for each guest

waters for each guest

rolled silverware for each guest

Level a Small Plates Lounge

eat | drink | socialize

Bartender Handbook Quiz