Bartender Handbook Quiz

1.

What does the name "Level" reference?

the level of historic relevance our building has

the original owner's last name

none of the above

a next level dining experience for guests

2.

Where can you go to access your tax documents?

7Shifts

Deluxe

none of the above

Toast

3.

What table is being identified in the schematic above?

9

3

17

18

4.

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

to add variety

for events

to add seasonal options

to test for future menus

5.

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

assertive

courteous

timidly

businesslike

6.

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

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

stagger the order with their small plates

place the order

all of the above

7.

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

Separate the item off of the check prior to printing

Call for the manager

Remove the item from the table

Apologize

8.

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

locally-sourced

locals first

staggered plates

farm-to-table

9.

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

comfort

community

tourism

sharing

10.

How many Steps of Service are there?

10

12

none of the above

8

11.

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

cocktails for each guest

rolled silverware for each guest

a cocktail napkins for each guest

waters for each guest

12.

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

kitchen staff

manager

runners

bartenders

13.

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

14.

When should plates be delivered to the table?

when the runner is ready

as they come up

when you are available

when the whole ticket is ready

15.

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

toast

the communication board

7shifts app

in your cubby

16.

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

degrease the floor with a mop

place the wet floor caution sign in the area

spot clean the area

notify the manager

17.

What table is being identified in the schematic above?

15

20

22

3

18.

Which of the following Steps of Service is step 7?

Table Maintenance

Desserts/Coffees/Cordials

Mark the Table

Check Back

19.

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

Level shoes

dark blue

all gray

all black

20.

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

the staff working that shift

I am

No one

the manager

21.

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

other staff on the shift

manager

shift lead

next shift

22.

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

Always Card

Monitor

Confront

Report

23.

When may you use your cell phone during a shift?

to check social media

to text the server group chat

in case of an emergency

none of the above

24.

Who is the most neglected guest in the restaurant?

first guest

bar guest

walk-in guest

late guest

25.

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

UB7, 41, 44

UB7, 41, 45

UB3, 39, 45

UB3, 39, 44

26.

Which of the following Steps of Service is step 3?

Greeting

Delivery of Food

Table Maintenance

Place and Stage the Order

27.

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

2

5

7

3

28.

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

1 week

none of the above

10 days

2 weeks

29.

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

30.

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

cook

bartender

server

host

Level a Small Plates Lounge

eat | drink | socialize

Bartender Handbook Quiz