Food Runner Quiz

1.

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

notify the manager

place the wet floor caution sign in the area

degrease the floor with a mop

spot clean the area

2.

Where can you go to access your tax documents?

Toast

none of the above

Deluxe

7Shifts

3.

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

tourism

comfort

sharing

community

4.

When delivering dishes or walking through the dining room, what should always look for?

opportunities to pre-bus tables

none of the above

the broom and dust pan

checks that need to be collected

5.

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

in your cubby

toast

7shifts app

the communication board

6.

When handling plates with food, what area should you never touch? (select all that apply)

the eating surface

the food

the bottom

the rim

7.

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

2 weeks

none of the above

1 week

10 days

8.

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

UB7, 41, 44

UB7, 41, 45

UB3, 39, 45

UB3, 39, 44

9.

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

10.

Who do you serve first when delivering plates to a table?

first guest on the right

first guest on the left

none of the above

women and children

11.

What words are not allowed at Leve?

I don't feel well

That made me uncomfortable

That's not my job

Where is the sanitizer

12.

Which side work duties need to be done at the end of your shift? (select all that apply)

clean the floor underneath expo shelving

mop the restrooms and floor in front of them

sweep the back stairs

stock the coffee station

13.

What does the name "Level" reference?

the level of historic relevance our building has

a next level dining experience for guests

the original owner's last name

none of the above

14.

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

15.

When should you run small plates?

when the server instructs you to

when the whole ticket is ready

15 minutes after the ticket is rung in

as they come up

16.

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

Report

Remove

Monitor

Confront

17.

Which of these are possible causes of food borne illnesses?

serving a medium cooked steak

serving food that is not completely cooked

not keeping hot foods hot, and cold foods cold

all of the above

18.

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

assertive

timidly

businesslike

courteous

19.

What critical items should you ensure are kept stocked during a shift? (select all that apply)

rolled silverware

broom and dust pan

server pens

polished glasses

20.

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

cook

bartender

host

server

21.

When you deliver food to a table, which of the below should you always do? (select all that apply)

pre-bus

greet the table

inform them what the dishes are that you are placing on the table

stay quiet and move quickly

22.

What table is being identified in the schematic above?

9

17

3

18

23.

Who must review that your side work is complete prior to you clocking out?

other staff on the shift

next shift

shift lead

manager

24.

When should you arrive for your shift?

in time to roll the silverware

at the time you are scheduled

at least 15 minutes prior to your scheduled start time

no later than 15 minutes after your scheduled start time

25.

When may you use your cell phone during a shift?

to text the server group chat

none of the above

to check social media

in case of an emergency

26.

What table is being identified in the schematic above?

16

7

3

14

27.

Which of the following help in preventing falls? (select all that apply)

use the "wet floor" signs

wipe up spills immediately

keep isles and stairs clear

regulating the temperature

28.

What table is being identified in the schematic above?

3

15

22

20

29.

What cleaner is the only one that is allowed to be used on the restroom floor and the tile flooring in front of them?

greased lightning

sanitizer

none of the above

tide

30.

What must you require from a server/bartender for a recook?

a copy of the original ticket

a void from the manager

a reason for the recook

a new ticket

Level a Small Plates Lounge

eat | drink | socialize

Food Runner Quiz