BAR
Beverages orders should be made within ____ and run to tables in ____.
What is two minutes and thirty seconds.
Car side greet times include the following:
• Greet guest at car within one minute & state when food will be out
• Say hello to the guest & confirm the guest name/car match the order
The restaurant total campaign training completion percentage should be?
What is total team campaign completion id 90% or greater
LDIRTS should be ____ and not ___.
What is LDIRTS should be present/correct and not expired.
The 2025 SPA lists what team members should not do when eating and drinking in Food Service Areas.
• Team Members are eating in food service/prep areas
• Improper drinking observed (drinks in the kitchen must have a straw & lid)
• Evidence of eating or drinking/partially eaten food or food wrappers in the food service area
• Team Member drinks are not stored properly
• Team Member are tasting food with soiled utensils or fingers
Describe the Perfect Margarita Prep & LDIRTS requirements,
• Sweet & Sour has LDIRTS, in shelf life
• Sweet & Sour is made with filtered water
• Sun Orchard Lime Juice is in shelf life & labeled correctly from freezer pull (includes walk-in/beer cooler)
Use the receipt or ticket, repeat the verified order
(including modifications) back to the guest, and confirm all items are in
the bags. AND Thank the guest & invite them to return is what SPA question?
What is Verify & Deliver the Order
New hire training expectations are as follows:
Check for completed Learning Plans of the five most recently hired Team Members.
• Validate that the courses in the Learning Plan were not all finished in one day.
• Validate that the Learning Plan is complete.
What are the food production ticket times?
What is Appetizers 7 mins, Entree 14 mins, Dessert 5 mins.
What are the improper hand washing procedures?
Improper hand washing technique, not applying soap
• Only using hand sanitizer or wiping hands on sanitized towel
• Hands are not properly dried
• Not using paper towel to turn off faucet
• Not washing hands after coughing, or sneezing or after touching face, hair, body or people
• Hands not washed when changing tasks
What are the expectations for Draft Beer & Wine?
• Draft Beer is available to serve and served at or below 38°F: (Pour 1-2oz of Bud, Bud Lt, Miller Lt, or Coors Lt in a chilled glass & temp with a thermocouple)
• Do not let the glass touch the faucet
• 1" Collar of foam is present from pour to guest receiving
• Draft Beer is served in a cold, clean glass
• LDIRTS present/correct
• LDIRTS is not expired
• Wine bottle closed with Vacu Vin, cork or screw top after opened, following day Vacu Vin required
How should 3rd party to go orders be packaged/sealed?
What is tamper evident bags and stickers (3rd Party To Go Packaging Materials)
The critical path for management includes these 3 SPA questions
CP - Guest Interaction
CP - Quality Table Visits
CP - Coaching Recognition
The Expo should ______.
What is
• Sets the pace by communicating lead ticket times
• Spot checks proteins & sides for correct food temperatures.
Food should be held hot at or above this temp.
What is 135 F.
2025 6 tap draft beer line up
• Bush Lite *Coors Lite
* Dos Equis
* Mich Ultra
*Blue Moon
* Sam Seasonal Cold Snap
Taking the order and answering the phone includes ...
• Answer the phone within three rings
• Repeat order back to the guest, including any modifications & verifications (steak temp description, is silverware needed, etc.)
• Quote an accurate pick-up time - clock time vs.15 minutes
• Confirm if order is for pick up inside or CarSide
• Describe the Training Model – Explain, Show, Practice & Give Feedback
• Describe Agendas – Agendas show when the training occurs
• Describe Roadmaps – Roadmaps show what is trained in each module
• Sides are spot checked
• Grill station uses a thermocouple to validate correct temperatures on steaks & chicken
• Mid station uses a thermocouple to validate correct temperatures on burgers & salmon
• Fry station uses a thermocouple to validate correct temperatures on cooked chicken
What is 41 F or below.
Bartender engagement is?
• Bartenders are showing enthusiastic engagement throughout the guest experience. Examples include making eye contact, casual conversation about sports, current events, weather etc.
• Maintains engagement while completing other bar tasks such as service bar, washing glasses, etc.
• Maintains engagement if covering other positions such as Carside, Table Service, etc.
To Go facilities are identified and indicated by:
• Dedicated To Go parking spaces; Parking spaces clearly marked with painted logo or signage & in good repair
• To Go Monitoring System for guest arrival is in use
• To Go door clean, functioning & in good repair
• Restaurant has auto-attendant set up & working
What is the difference between shift line checks and bar/kitchen line checks?
Shift Line Check:
• Correct utensils in all products.
• If non core items are portioned, they should be correct weight/volume per line check standards.
Bar & Kitchen Line Check:
• Validate that the previous 7 days of Bar & Kitchen Line checks were completed. A minimum of 3 perishable item temperatures are recorded per refrigeration unit, where applicable
Correctly describe the prep question for Burgers.
• LDIRTS present/correct & thawing out of the box
• LDIRTS is not expired
• Burgers are properly stored, out of cryovac bag on the line, smell fresh
• Buns are held room temp w/ proper LDIRTS
• Available to serve
Describe improper food utensil storage as listed on the 2025 SPA.
• Utensils are being stored in prepared food with handles contacting food
• Utensils left in containers of bulk foods with handles contacting food
• Portion cup/container stored in food
• Scoops are being stored in ice with handles contacting food.
• Utensils are kept in standing water at <135°F/57°C
• Utensils stored on a dirty surface
• Utensils stored in sanitizer between uses