Bartender Handbook Quiz

1.

Where can you go to access your tax documents?

none of the above

7Shifts

Deluxe

Toast

2.

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

Confront

Always Card

Monitor

Report

3.

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

shift lead

manager

other staff on the shift

next shift

4.

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

UB7, 41, 44

UB7, 41, 45

UB3, 39, 44

UB3, 39, 45

5.

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

kitchen staff

runners

manager

bartenders

6.

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

tourism

comfort

community

sharing

7.

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

waters for each guest

a cocktail napkins for each guest

rolled silverware for each guest

cocktails for each guest

8.

When may you use your cell phone during a shift?

to text the server group chat

in case of an emergency

to check social media

none of the above

9.

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

assertive

businesslike

timidly

courteous

10.

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

place the wet floor caution sign in the area

degrease the floor with a mop

spot clean the area

notify the manager

11.

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

3

5

7

2

12.

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

13.

Who is the most neglected guest in the restaurant?

bar guest

first guest

late guest

walk-in guest

14.

Which of the following Steps of Service is step 3?

Delivery of Food

Place and Stage the Order

Greeting

Table Maintenance

15.

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

1 week

none of the above

2 weeks

10 days

16.

What does the name "Level" reference?

none of the above

the level of historic relevance our building has

a next level dining experience for guests

the original owner's last name

17.

What table is being identified in the schematic above?

9

18

3

17

18.

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

in your cubby

7shifts app

toast

the communication board

19.

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

bartender

server

host

cook

20.

What table is being identified in the schematic above?

20

22

15

3

21.

When should plates be delivered to the table?

when you are available

as they come up

when the whole ticket is ready

when the runner is ready

22.

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

staggered plates

locally-sourced

farm-to-table

locals first

23.

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

Remove the item from the table

Separate the item off of the check prior to printing

Apologize

Call for the manager

24.

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

all of the above

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

stagger the order with their small plates

place the order

25.

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

all black

Level shoes

dark blue

all gray

26.

How many Steps of Service are there?

8

10

none of the above

12

27.

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

to add variety

to test for future menus

to add seasonal options

for events

28.

Which of the following Steps of Service is step 7?

Check Back

Desserts/Coffees/Cordials

Mark the Table

Table Maintenance

29.

When should you arrive for your shift?

at the time you are scheduled

at least 15 minutes prior to your scheduled start time

in time to roll the silverware

no later than 15 minutes after your scheduled start time

30.

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

I am

the manager

the staff working that shift

No one

Level a Small Plates Lounge

eat | drink | socialize

Bartender Handbook Quiz