To-go Flashcards
- What are the roles of To-Go? (Select all that apply)
A. Order-taking, packaging, running, and taking payments
B. Bussing tables
C. Having great menu knowledge
D. Displaying great phone etiquette
A. Order-taking, packaging, running, and taking payments
- What is the maximum time the phone should ring before being answered?
A. 1
B. 2
C. 3
D. 4
B. 2
- If a guest must be placed on hold, what is the maximum hold time?
A. 10 seconds
B. 5 seconds
C. 30 seconds
D. 20 seconds
C. 30 seconds
- What are the steps for taking a To-Go order?
A. Ask the guest’s first and last name and telephone number, repeat the order
back to guest
B. Write down/ring in each item ordered, upsell
C. Inform the guest of their pickup time
D. All of the above
D. All of the above
- When bagging a To-Go order, which of the following is the correct procedure?
A. Pull items from window, sign off on each ticket, place bag into window to
keep warm for guests
B. Staple ticket to bag, label items on boxes, check for extras, separate
hot and cold items, check off items in bag, and sign the order
C. Check off items in bag, sign off on each ticket, hold cold items in cooler
D. Wait until guests come to put order together
C. Check off items in bag, sign off on each ticket, hold cold items in cooler
- What are the steps to closing out a call in To-Go order?
A. Print guest check, go over all items, inform guest of a tip bucket, invite guest
to return
B. Print guest check, ask guest to go over all items in bag, close out
the check with their method of payment, thank them and wish them
a good meal
C. Go over all items in bag, close out the check with their method of payment,
inform guest of tip bucket
D. Print guest check, close out check with their method of payment, thank them, and
wish them a good meal
B. Print guest check, ask guest to go over all items in bag, close out
the check with their method of payment, thank them and wish them
a good meal
- When guests do an online To-Go order, you close it out in ATO by selecting
“pick-up.”
A. True
B. False
A. True
- What information is needed if a guest orders an 8 oz Sirloin, baked potato, and a
House Salad?
A. Steak temperature, upsells (smothered, loaded, etc.), salad dressing
B. The time they will pick up the order, steak temperature, upsells (smothered,
loaded, etc.)
C. Upsells (smothered, loaded, etc.), salad dressing, how much bread they
would like
D. Salad dressing, how much bread they would like, condiments
A. Steak temperature, upsells (smothered, loaded, etc.), salad dressing
- What sauce comes with every order of Prime Rib?
A. BBQ sauce
B. Horseradish
C. Au jus, horseradish upon request
D. Peppercorn
C. Au jus, horseradish upon request
10.Which are ways to upsell a To-Go order? (Select all that apply)
A. Suggest an appetizer
B. Ask about smothered/loadeds/sidekicks
C. Offer To-Go drinks
D. Add a bag of peanuts
A. Suggest an appetizer
B. Ask about smothered/loadeds/sidekicks
C. Offer To-Go drinks
11.When answering the phone, what is the first thing you should do?
A. Say which Texas Roadhouse location they called
B. Tell the Story
C. Smile and be friendly
D. Give the current quote time
C. Smile and be friendly
12.What is the best response to guest requests?
A. “Sure”
B. “Absolutely”
C. “I think so”
D. “No”
B. “Absolutely”
13.Why is it important to repeat orders back to guests?
A. Because rice can sound like fries
B. Medium well and medium rare sound alike
C. It is a way to double-check that you heard the order correctly
D. All the above
D. All the above
14.Why is it a good practice to ask the guest for their phone number?
A. We can call them in case there is an issue with their order, follow up on
their visit, and look up past orders
B. We don’t ask for phone numbers
C. We can call to see how their day is going
A. We can call them in case there is an issue with their order, follow up on
their visit, and look up past orders
15.It is important to ring To-Go smothered on an entrée to ensure the kitchen knows which
steak the smother order goes with.
A. True
B. False
A. True
16.What currency amounts can go on a TXRH gift card?
A. Any amount
B. $1-$100
C. $5-$200
D. $5-$100
D. $5-$100
17.If the kitchen is running longer than you told the guest on the To-Go order, how do you
properly handle it?
A. Tell the kitchen to hurry and tell the Manager
B. Apologize, tell the guest how much longer is expected, and tell a Manager
C. Tell the guest how much longer, offer them a tea/soda, and tell a Manager
D. Apologize, tell the guest how much longer, offer them a tea/soda, and tell
a Manager
D. Apologize, tell the guest how much longer, offer them a tea/soda, and tell
a Manager
18.If a guest calls to change their order after you have already ordered it, what do you do?
A. Respond, “Absolutely, I’ll take care of that for you right away.”
B. Tell the kitchen/MIW so it can be changed
C. Have a Manager adjust the ticket (if necessary)
D. All of the above
D. All of the above
19.What does it mean to pack cold vs. hot items?
A. Pack cold items with the rest of the order so the guest can find them
B. Pack cold items together so they don’t melt
C. Pack all hot items on top of cold items
B. Pack cold items together so they don’t melt
20.What do you do if a guest calls or comes back saying they are missing an item?
A. Tell them you went over it and you can’t fix it
B. Apologize and tell them you will buy their next meal
C. Smile, listen to the guest, apologize and get a Manager
D. Tell a Manager and show the guest your order so they know it wasn’t your fault
C. Smile, listen to the guest, apologize and get a Manager
21.Which of the examples below displays legendary salesmanship?
A. “Hi, what can I get for you today?”
B. “If you want to enhance the flavor of your Ribeye, you could try
smothering it with mushrooms, onions, jack cheese or gravy. Would
you like to try that on top or on the side today?”
C. “Can I get you anything else?”
D. “Do you want to add anything to your order like a smother, sidekicks, etc.?”
B. “If you want to enhance the flavor of your Ribeye, you could try
smothering it with mushrooms, onions, jack cheese or gravy. Would
you like to try that on top or on the side today?”
22.It is important to give guests arrival instructions and quote time at the end of
taking their order.
A. True
B. False
A. True
23.As soon as the food comes from Expo to the To-Go area, it is important to do
what?
A. Let a Manager know
B. Close/put lids on the box
C. Put with cold food
D. Tell another someone else on To-Go about it
B. Close/put lids on the box
24.Why should every box be labeled?
A. Help with organization
B. Makes validating orders with guests faster and smoother
C. Helps with efficiency during busier times
D. All the above.
D. All the above.
25.What are ways you can help Expo with garnishes and plate presentation?
A. Brush steaks with margarine
B. Wipe To-Go boxes clean
C. Double-check items on ticket
D. All the above
D. All the above
