Training
What is the Texas Roadhouse story?
Hand-cut steaks, fall-off-the bone ribs, ice cold beer, legendary margaritas, fresh-baked break, made from scratch sides, made from scratch dressings
What is the proper way to make a blossom?
Water,flour,batter,flour into the fryer
What is the process we use throughout training to be most effective?
Tell, Show, Do, Review
What are our four Core Values?
Passion, Partnership, Integrity, and Fun
How long do you have to greet a table?
15-45 seconds
Role model, teacher, culture keeper
How many times are are ribs basted with BBQ sauce during the grilling process?
3 times
Why do we make training fun?
Fun with Purpose is TXRH culture
What are our Operational Goals?
Training, Alley Rallies, First Time Guests, Leader at the Door, Manager in the Window, Taste & Temp
How long should it take for drinks, salads, apps, and entrees to be delivered?
Drinks - 2-3 minutes; Salads - 5 minutes; Apps - 6-8 minutes; Entrees - 12-15 minutes
What training materials fo you need for classroom and one-on-one training?
Texas/Bubba's Today and daily training agendas
True or False: Kabob veggies are seared
False
TRUE OR FALSE: As a Trainer, you can support your TCs and Managers by being a leader on shift, whether you're training or not, having great communication and giving constructive feedback, and using proper training materials and giving the trainee legendary training.
TRUE
What is our Mission Statement?
Legendary Food, Legendary Service
What are the 3 levels of the pyramid when cleaning a table?
1. Tabletop 2. Booths/chairs 3. Under the table
TRUE OR FALSE: As a trainer, your job is to stay current with new training materials and Policies & Procedures, train, cross-train, and re-train employees, and be a leader and assist your Manager with contests, activities, and meetings.
TRUE
How many sauces and what size come with a combo appetizer?
2-3oz portions
Why is it important to know who your trainee is and when they start?
So you can say hello and welcome the trainee by name and make him or her feel important from the start. It helps you make a great first impression.
Name Kent's Top 10 for FOH
1. Knowledgeable servers 2. Sense of fun (smiles) 3. Urgency on greetings, drinks, & food 4. Manager table visits 5. 3-table sections 6. Restroom focus 7. Lighting, temperature, music level, & TVs 8. Bartenders - speed, awareness, & learn guest's name 9. Hosts - smiles, urgency, & guest concern vs nametaker 10. Crew involvement
How do you properly pack a to-go order?
Hot with hot, cold with cold
Why are position training agendas important to the success of training?
To ensure consistency and to use as a guide to set both the Trainer and trainee up for success. This helps trainees retain knowledge and build confidence each day.
What is the shelf life of fresh baked bread once its in the window?
5 minutes
TRUE OR FALSE: When we provide great training, we have knowledgable employees that display TXRH culture, we have lower turnover, and we consistently grow sales.
TRUE
Name Kent's Top 10 for BOH
1. Cuts of sirloin & jaccard 2. Season/cook procedure (1 min per side - flat top/grill temp) 3. Ribs - hot, fall off the bone 4. Cuts of ribeye 5. Hot mashed potatoes 6. Fresh, hot bread/cold butter 7. Cold, fresh salads 8. Side items hot & fresh 9. Onion consistency 10. Frozen margarita consistency & taste