orientation/guide to hospitality.quiz. Step 1 of 21 4% Thanks for taking the time to watch the orientation / guide to hospitality video. This quiz contains 20 questions. You can get up to 2 wrong and still pass. Be sure you listened to the narration and read the slide text on each page of the video, pausing as needed to read.All questions should have a clear correct answer once you comprehend the entire video. Be sure to read the question thoroughly before answering. Once an answer is selected, the quiz will tell you immediately if it's correct or not, along with more detailed information related to the correct answer.You can take this quiz more than once if you don't pass the first try. Passing is required by a target date of January 31, 2025. If you're ready, please proceed by filling in your name & email address, then click NEXT. Name(Required) First Last Email(Required) Enter Email Confirm Email 1. How many Breweries in Vermont also operate a Distillery?(Required) 1 2 5 8 None 2. How many parts are there to the art of Craft Distilling?(Required) 2 3 5 6 8 3. Dent Head Kölsch-Style is one of Black Flannel Brewing Company's 3 core beers in state-wide distribution.(Required) True False 4. Who distributes Black Flannel Brewing Beer and Black Flannel Distilling RTD Canned Cocktails?(Required) Baker Distributing Farrell Distributing Vermont Beer Shepherd 5. Which of the following is a craft that Black Flannel does NOT engage in?(Required) Beer Spirits Cider Food Cocktails Hospitality None of the Above All of the Above 6. Black Flannel's tagline is...(Required) Craft. The way it should be. Craft up the Wazoo. A Celebration of Exceptional Craft. Fizzy yellow beer is for Wussies. Craft liquids, artfully produced. 7. Which of the following is NOT a desired outcome from a guest visit to Black Flannel Brewing Co?(Required) Talk about how awesome the experience was to friends. Inspire a google 5-star review. Motivate them to return as often as possible. Inspire a guest to be patient & wait for their food when it's busy. To be served as many beverages as they desire (without being over-served alcohol beverages). 8. Select the ONE statement that is most correct.(Required) It's best to wait at the service area while bartenders are preparing a drink order. The TOP server priority above all else is to make sure the server station is clean and organized. Guest body language can't tell you anything, you need to speak with the guest. When a guest is dissatisfied, always fix their problem yourself and never inform the MOD. ALL the above are Correct. NONE of the above are Correct. 9. GOAL: to have the guest watered within ___ minutes of being seated...(Required) 1 minute 3 minutes 5 minutes 10 minutes None of the above... (Guests should get their own water). 10. GOAL: to perform the first server table touch within ___ minutes of being watered...(Required) 1 minute 3 minutes 5 minutes 10 minutes None of the above... (servers should touch tables whenever they can find the time). 11. GOAL: Beverages will be prepared by Bartenders within ___ minutes of order...(Required) 1 minute 3 minutes 5 minutes 10 minutes None of the above... (bartenders get to it when they get to it). 12. GOAL: To be as close as possible to ___ minute food ticket times...(Required) 3 minutes 5 minutes 10 minutes 15 minutes 30 minutes 60 minutes 13. Why do we have a daily team report?(Required) To communicate changes to the food menu. To highlight beverages new to the menu. To relay information on items servers and bartenders need communicate to guests. To communicate focus items for all or part of restaurant staff. To give a heads up on events that might affect service. Because FOH staff have staggered start times making pre-shift meetings difficult. ALL of the above. NONE of the above. 14. It's ok to let the foam or head on a beer dissipate so the guest sees liquid near the top of the glass.(Required) True False 15. GOAL: Perform a table touch / check-in ___ minutes after dropping food.(Required) 1 minute 3 minutes 5 minutes 8 minutes 15 minutes 16. Always suggest another beverage when the glass is ___ full. Ask permission “May I get you another?”(Required) 3/4 1/2 2/3 1/4 Empty 17. To increase ticket and tip totals, ALWAYS ask if they want beer, spirits, or canned cocktails to go. When you do, guests usually buy ____ of the time.(Required) 10% 25% 35% 50% 75% 18. Who should say goodbye to guests as they leave?(Required) Hosts Servers Bussers Bartenders Manager On Duty ALL the above None of the above. 19. B.L.A.(A.)S.T. is our protocol for handling situations where guests are dissatisfied. What does it stand for?(Required) BREAK. LOCATE. ACCEPT. (AGGRAVATE.) SOLIDIFY. TALK. BOUNCE. LOOP. AFFINITY. (ART.) SPORT. TASK. BELIEVE. LISTEN. APOLOGIZE. (ALERT.) SOLVE. THANK. BRING. LEAVE. ASK. (ADAPT.) STOKE. TANK. 20. When should hosts, servers, and bartenders use their daily opening and closing CHECKLISTS?(Required) When time permits. Until you've been here 90 days. Until you have the checklist memorized. FOH Staff should ALWAYS use the checklists. When asked by the MOD. Δ
