Menu Knowledge
The type of butter that comes on grilled shrimp
What is Garlic Lemon-Pepper Butter
The first 2 questions you ask (after how are you) to a guest when taking their order
The opener in the to-go room is responsible for
What is scooping butter stacks
This makes the Ribeye the most flavorful steak on the menu
What is the marbling
Our mission statement
Legendary Food, Legendary Service
The sizes of sirloins on the menu
What is freshly baked bread, hand cut steaks, fall off the bone ribs, made from scratch sides and salad dressings, ice cold beer, legendary margaritas
The stocking of the to-go room (lids, straws, plastic silverware) is the responsibility of the
What is the closer
Our fried food is made in this oil
What is Soybean Oil
Our core values
What is Passion, Partnership, Integrity, and Fun with a Purpose
The oz of a Bone-in Ribeye
How do we answer the phone?
What is, like your best friend is calling OR "it's a legendary day here at Texas Roadhouse in Waterbury, ______ speaking, how may I help you?"
Where to find how many trays of butter that needs to be scooped
What is in the butter binder (pars may change, be on the lookout!)
CFC is ______, as CFS is ___________
What is Country Fried Chicken, Country Fried Sirloin
Where was the first Roadhouse built?
What is Clarksville, Indiana
The most tender steak on the menu
What is the Filet
3 Adjectives that describe the "Respond" in service with HEART
What is Kind, Courteous, Respectful
True or false: the closer is responsible for putting in the tips for the shift
What is false: the tips should be inputted before the check is closed. (as the shift goes on, no need to keep until end)
Smother stands for
What is SMO= Sauteed Mushrooms Onions
Why do we have murals of Indians on our wall?
What is The Indian mural is subject to where the roadhouse was built, and connects to a tribe closeby. Roadhouse Legend
Why do we run out of prime rib?
What is because we slow roast logs to a certain temp, and because it takes hours to roast, when we run out we run out
The last question we should be asking ourselves as the guest walks away
What is, "did I make their day?"
The _________ is responsible for labeling product.
What is EVERYONE! Everything that YOU personally portion should be labeled by YOU!
The steak kabob comes with ____oz of beef, ______ for veggies, a bed of ______, and ______ additional side.
What is 8oz, tomatoes/onions/mushrooms/red&green peppers, Rice, 1
Name one of Kent's Top 10 Service Priorities
What is Crew Involvement