IHOP HOST TEST EXAM 2026 COMPLETE
QUESTIONS AND VERIFIED ANSWERS
GRADED A+
⩥ 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 cleaned
⩥ An 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
QUESTIONS AND VERIFIED ANSWERS
GRADED A+
⩥ 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 cleaned
⩥ An 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
