IHOP Host Test 100% Correct Answers Verified Latest 2024 Version

Before handling food, utensils, or food contact equipment, you must: - Thoroughly wash your hands and fingernails The uniforms black pants must be worn with a belt when: - The pants have belt loops. One way to minimize cross-contamination in the BOH is: - Scrape and clean the grill between uses or after certain recipes as directed What are the 8 mot common food allergens? - Milk, wheat, eggs, soybean, fish, peanuts, shellfish and tree nuts. Length of facial hair cannot exceed: - 1/2 an inch When is the ideal time to mop the floors in the restaurant? - During slow or low business periods Always wash your hands for at least: - 20 seconds The safety of everybody in the restaurant is the responsibility of: - All managers and team members Provide a warm greeting to each guest within: - 30 seconds Include this information when entering a carry-out phone order into the POS: - Name, "To-Go" order designation, phone number, pick-up time A wait list includes the guest's: - Name, number in party, table preference, and any special needs A circle around an X on the Zone Chart indicates the table: - Will soon be available/needs to be cleanedAn X over a table in the Zone Chart indicates that the table is: - Occupied The best way to determine a table that will meet the guests needs is to: - Ask appropriate questions While guests are waiting to be seated, they should be provided with: - Menus when a guest brings a complaint to your attention: - Make eye contact, listen thoroughly without assigning blame, and empathize with the guest Answer the phone within: - 3 rings Unobtrusive manicuring is: - Not interfering or distracting the guest while manicuring It is important to greet the guest with a warm and welcome greeting because: - Guests quickly form first impressions When a phone-ahead guest arrives and the carry-out order is ready: - Repeat the full order and total amount due Immediately after writing down a carry-out order, it is important to: - Read the full order back to the guest, including any modifications When a team member has finished manicuring, they should: - Print and drop the check When a guest calls to place a carry-out order, ask for these two pieces of information: - Name and phone number When seating guests: - Never seat them at a table that has not been properly cleaned and disinfected Check back on a guest who has been placed on hold: - Every 45-60 seconds