Exam (elaborations)
TEXAS ROADHOUSE EXAM QUESTIONS AND ANSWERS
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TEXAS ROADHOUSE EXAM QUESTIONS AND ANSWERS
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TEXAS ROADHOUSE EXAM QUESTIONS ANDANSWERS
Our Story - Hand cut steaks, Fresh- baked bread with made from scratch honey
cinnamon butter, made from scratch sides and salad dressings, award winning fall of
the bone ribs, ice cold beers, and legendary margaritas
Our Specials - Early Dine is available every Monday - Thursday between 4-6pm. There
are 11 dinners for $9.99 located on the back of the menu.
Additional Specials: Tuesday - Kids night, Wednesday - wild west Wednesday,
Thursday - big steak Thursday.
Tenderloin - Back of the bull. The leanest and most tender steak, cuts with a fork.
Ribeye - Steak Lovers Steak! Most flavorful steak due to "marbling"
NY Strip - Flavor is similar to sirloin. Aged longer for extra tenderness.
Sirloin - Our most popular steak. A very lean and hearty steak.
T-Bone - Best of both worlds... filet and strip. tender and flavorful
Alcohol Responsibility - Only serve alcohol to guests who are 21 or older.
NOT serve alcohol to guess who are underage, buying for someone underage, buying
to take out of the restaurant, appear to be intoxicated.
Notify a manager right away if you have a concern about alcohol service.
Checking IDs - Anyone who looks under 30
We accept drivers licenses, military ID's, passports, and state issued ID cards
Effects of alcohol: key things to know - BAC of .08 is legally intoxicated
Factors are: Size of the guest, gender, rate of consumption, strength of the drink.
The only way for alcohol content to lower in blood is TIME
NOTIFY A MANAGER RIGHT AWAY IF SOMEONE APPEARS INTOXICATED AND DO
NOT SERVE ALCOHOL
Warning Signs of intoxication - Slurred speech, heavy red or glassy eyes, loud
obnoxious aggressive behavior, picking fights, sudden mood swings, overly friendly,
staggering, complaining about drinks or food after consuming several beverages,
switching to stronger, saying irrational things
SIR method for responsible service - how to assess If you should serve someone
alcohol:
SIZE: size up the guest by checking for signs of intoxication.
,INTERVIEW: interview the guest to see if they are coherent and logical in thinking by
making a conversation.
RATE: Rate whether to serve a drink or not.
H-Howdy (greeting) - 15-45 seconds
Give a friendly welcome with eye contact. Greet immediately, Recognize first time
guests and tell the story, make sure peanuts, fresh baked bread, silverware, and bread
plates are on table. Suggest specific drinks and apps, ring in drinks and apps
DO- introduce yourself and suggest 3 drinks and 3 apps (favorites), explain the special
and tell the story.
DO- show personality!
DONT- call people guys
DONT- just ask for drinks and an app, suggest them
Greeting example - Hi everyone! how are you all doing today? My name is Ashley, has
everyone been to a TXRH before? Awesome welcome back! Looks like you're enjoying
your fresh baked bread! Can I interest you in some drinks? How about an ice cold Sam
Adams or one of our legendary margaritas? my favorite is...... Great, while you are
deciding on your meals would you like to start with a cactus blossom, fried pickles or
tater skins?
E - Engage - (Drinks/orders 2-3 minutes)
Serve drinks, use drink name on delivery and ask if they want straws, offer menu
assistance, tell the story, suggestively sell, be the menu tour guide. Take orders using
pivot points, repeat order back! describe steak temps!
Refill bread, ring in order.
DO- refill bread without asking
DO- use drink name on delivery
DO-tell the story while taking order
DO- offer menu assistance/tour
DO- take women and children's order first, use pivot points, repeat order back, show
steak temp card.
DO- offer smother and loads on everything
DO- repeat all toppings
DONT- point at things on the menu
DONT- hold a drink over children or place glasses in front of them
DONT- say med well, say slightly pink
Engage example - Great, a 16 oz sirloin, how would you like your hand cut steak
cooked? would you like to add sautéed onions, mushrooms or grilled shrimp on top? It
comes with two of our made from scratch sides. Which kind of made in house dressing
would you like with your house salad? Yum bleu cheese. And are the toppings of diced
egg, tomato, cheddar cheese and croutons alright? Perfect. And a baked potato, would
you like cheddar cheese, bacon, butter and sour cream on it tonight?
, Safety and Sanitation - be certain all silverware, glassware, bread baskets.... are clean
and without chips, cracks, or sharp edges before serving to a guest.
Never drag a glass through ice. Wear gloves when rolling silverware.
Give parents rolled silverware for children so they can decide what is age appropriate.
Don't leave ice scoop in bin
Keep creamers, lemons, and other fruit out of the danger zone by placing them in an ice
bath.
Warn customers of hot plates and don't touch the surface.
Clean beverage stuff to prevent bacterial buildup and offensive odors
Don't leave food at room temp.
Thoroughly clean and sanitize the tables in your section.
Don't overload trays.
Remind guests of the step down.
Foundations of Service with Heart - To make sure we can wow each and every guest
and provide SWH, it is important to stick to our foundation:
3 Table stations- allows servers to create lasting connections with our guests. This leads
to more regulars!
12-14 guests per server.
Large party sections- allows for a better and more seamless experience for our guests.
When two servers serve a large party, guests are served drinks quicker, receive all
items faster, and ensures a better experience for our guests.
Order taking - Greet guests (15-45 s)
Write down orders using abbreviations
Always take orders of women and children first
Use pivot points (seat numbers) when writing orders. its helpful to number your paper
first before starting the order. If out of order, or there or there are women or children,
you can just write the number next to the pivot point number.
Repeat all steak temperature descriptions and shoe the picture to every guest (even if
all ordered the same temperature)
Ask for their MADE FROM SCRATCH SIDES
Repeat order back to guest to ensure accuracy.
Pivot Points - Necessary for food runners.
Prevents auctioning off food and ensures each guest gets the correct meal.
Assists the kitchen
Makes splitting checks easier.
BOOTH: If youre facing the guests, the first seat is the person to your left and the other
seats go around the table like a horse shoe. If capped with a highchair that seat is last.
FOR FREE STANDING TABLE: Face the mural on the wall to take the order and the
first person to your left is the first seat and then around like a horse shoe
ON TRAY: the first plate next to the white dash is the first seat. The plate to the right is
the second then around like a horseshoe.
Pre-bussing and bussing - Help out the SA's
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