Foh Amp Remote Printer Test

FCM (Firebase Cloud Messaging) and Expo are both platforms that allow for push notifications to be sent to mobile devices. Therefore, it makes sense that they would be permitted to communicate with the BOH (Back of House). The BOH is typically the area in a restaurant or retail establishment where employees work and is not accessible to the general public. Allowing FCM and Expo to communicate with the BOH would enable the sending of important notifications or updates to employees in the back of house.

The expo must ensure that all of the above conditions are met when selling food. This means that they need to make sure that the ticket is complete, all items being sold belong to that ticket, and that hot food is served hot and cold food is served cold.

This statement is true because before asking for hands, it is necessary for all plates to have the correct BOH (Back of House) setups. This means that all the necessary preparations and arrangements for the plates, such as the placement of ingredients, garnishes, and sauces, should be done correctly. Only when all plates have the correct BOH setups can the request for hands be made, indicating that the plates are ready to be served.

This statement is true because servers and managers are indeed responsible for running food. Servers are typically responsible for taking orders from customers, serving food, and ensuring that customers have everything they need during their dining experience. Managers, on the other hand, oversee the overall operations of the restaurant, including coordinating the serving of food and ensuring that it is done efficiently and effectively. Therefore, both servers and managers play a crucial role in running food in a restaurant.

FOH managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time in order to effectively manage the front of house operations. This information is crucial for coordinating and allocating resources, such as staff and tables, to ensure smooth service and customer satisfaction. By communicating the phase of the restaurant, managers can inform staff about the current level of business and adjust their operations accordingly. Additionally, knowing the size of the turn and length of the wait time allows managers to estimate wait times for customers and manage their expectations. Therefore, the statement is true.

The Food Control Manager and the Expo will stand on the FOH side of the expo line. The FOH side refers to the front of the house, where customer interactions occur. Since the Food Control Manager is responsible for overseeing food quality and safety, it makes sense for them to be on the FOH side. The Expo, who is responsible for ensuring that food orders are prepared correctly and delivered to customers, also needs to be on the FOH side to coordinate with the rest of the staff and ensure smooth operations.

When food is identified in the window, it is denoted on the ticket by placing a slash after the name of the food.

Re-fires, which refer to fires that have reignited after being extinguished, are given top priority when it comes to traffic management. This means that they should be addressed before any other traffic-related issues. This prioritization ensures that re-fires are dealt with promptly and effectively to minimize further damage or danger. Therefore, the statement is true.

A FOH manager will visit a table in all of the given situations. If there is a long ticket time, it indicates that the customers have been waiting for their food for a significant amount of time, which may require the manager's attention to address the delay and ensure customer satisfaction. Similarly, if there is a food delivery delay, the FOH manager needs to intervene to resolve the issue and ensure that the customers receive their food promptly. An incomplete ticket suggests that there may be an error or missing items in the order, which again requires the manager's involvement to rectify the situation.

The statement is true because the guest initially ordered a soup but then changed their mind and decided to have a Lunch Combo instead. Since the Lunch Combo includes an entree and does not include a soup, the soup order needs to be removed from the order.

Presets are typically managed and controlled by servers. Servers are responsible for storing and managing preset configurations, which can be accessed and applied by various applications or devices. The servers provide a centralized location for storing and distributing presets, ensuring consistency and ease of access for users.

When an item is dragging, it is denoted on the ticket by circling around the dragging item.

When you place an item on hold, you are referring to the main entree. The main entree is the central and most substantial part of a meal, typically consisting of the main course or protein. Therefore, placing an item on hold means reserving or setting aside the main entree for a specific purpose or time.

A "call item" on a ticket is denoted by placing a front dot next to it.

To denote that food has been started, we use a back dot. This is typically placed on the back of the food container or packaging to indicate that it has been opened and is no longer in its original sealed state. The back dot serves as a visual cue to remind people that the food has been started and should be consumed within a certain timeframe to ensure freshness and safety.

Line cooks typically use a ticket system to manage orders in a fast-paced kitchen environment. When they sell food, they often stab the ticket with a spike or a knife to indicate that the order has been completed and served. This helps to keep track of the orders and ensures that all dishes are prepared and delivered efficiently.

The Food Control Manager is responsible for ensuring that all food orders are prepared and served correctly. As the ticket prints on the expo side of the line, it is the Food Control Manager's duty to grab it and ensure that the order is executed properly. They will then communicate the details of the order to the line cook and servers to ensure smooth operations in the kitchen and dining area.

The correct answer includes the zones of Ticket Traffic that need to be checked. These zones are the first 5 tickets, the middle tickets, and the last 5 tickets. By checking these specific zones, it ensures that a thorough analysis of the ticket traffic is conducted.

Leaving food in the window for more than 3-5 minutes can be a concern for food quality because it can lead to the food becoming cold and losing its freshness. This can affect the taste and texture of the food, making it less enjoyable for the customers. Additionally, keeping food in the window for too long can also increase the risk of bacterial growth, which can pose health hazards to consumers. Therefore, ensuring that food is served promptly and at the right temperature is crucial for maintaining food quality.

The tickets are arranged on each Line Station from oldest to newest.

All of the options listed in the question will support the Line Cooks in preparing food and plates. The Saute assist Broil with plate set-ups, Sandwich assist Broil with buns, and Prep Cook will all provide assistance to the Line Cooks in their respective tasks. Additionally, the Prep Manager will oversee and coordinate the preparation process, ensuring that everything is running smoothly. Therefore, all of the options mentioned will contribute to supporting the Line Cooks in their food and plate preparation duties.

An item can be placed on hold in increments of 1 minute.

Line cooks will receive all day calls from the FCM (Front of the House Manager). The FCM is responsible for managing the front of the house operations, which includes coordinating with the kitchen staff and ensuring that the food is prepared and delivered efficiently. Therefore, it is the FCM who will give the line cooks instructions and updates throughout the day.

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The time at which the item will be automatically ordered is shown to the left of the item.

The statement suggests that appetizer tickets are usually not call items, meaning they are not used to call for a specific item. However, if there is a pizza on the ticket, it is an exception to this general rule. Therefore, the correct answer is true, indicating that the statement accurately reflects the situation described.

When an item has been called, it is denoted by placing a "C" in front of the front dot.

FCM is responsible for giving all day and first few ticket calls.

There will be a total of 4 ticket stabbers on the production line, including both the Front of House (FOH) and Back of House (BOH) sides.

The FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to both the FCM (Front of House Manager) and the Expo. This means that they have to provide information about the restaurant's operations and ensure smooth communication between the front of house and the expo. Both the FCM and the Expo play crucial roles in managing the restaurant, and it is important for the FOH Managers to keep them informed to maintain efficiency and coordination.

The soup referenced in the previous question should be rang in at the add on price. This suggests that the soup is an additional item that can be added to a main dish or meal, rather than being a standalone item that is ordered separately at full price.

FOH stands for Front of House, which refers to the area of a restaurant that is visible to customers. FOH managers are responsible for overseeing the operations in this area, including ensuring that the food being served is of high quality. Validating every plate means that the FOH managers must check and confirm that each dish leaving the kitchen meets the required standards before it is served to the customers. Therefore, the statement "FOH Managers must validate every plate they encounter as it leaves the kitchen" is true.

FCM decides when a ticket is ready to be sold.

When there are 3 to 4 portions left, the Food Control Manager will call the prep room for replenishment of products.

The food items that should be hung on the top rail are re-fires and entrees. This suggests that these items require special attention or are prioritized in terms of preparation or serving. Hanging them on the top rail ensures easy access and visibility for the kitchen staff or servers.

The standard amount of hold time for an entree with a Flatbread Pizza ordered before the meal is 8 minutes.

The statement is saying that the expo should only sell tickets in the first 5 ticket zone of traffic. However, the correct answer is False because there is no restriction mentioned on which ticket zones the expo should sell tickets. It could sell tickets in any ticket zone, not just the first 5.

A floor manager does not need to be called to validate a to-go order.

The given answer is "No" because it indicates that the manner of how tickets are being sold is not changing. This suggests that the process of selling tickets has remained the same and there have been no significant changes or advancements in the way tickets are being sold.

The correct answer is 2 minutes. This suggests that after a ticket is printed, an item should be started within a maximum time frame of 2 minutes. This time limit ensures that there is minimal delay between the printing of the ticket and the initiation of the task or activity associated with it. Starting the item promptly after printing the ticket helps maintain efficiency and ensures that the workflow progresses smoothly.

The person responsible for ensuring that food has been started by the line is the Expo. The Expo is typically a member of the kitchen staff who coordinates the timing and flow of food orders. They communicate with the line cooks and ensure that each dish is prepared and sent out in a timely manner. The Expo plays a crucial role in ensuring that the food is properly started and organized before it is served to the customers.

The standard amount of hold time for an entree with Buffalo Wings before the meal is 8 minutes. This means that the entree should be kept warm or at the appropriate temperature for 8 minutes before it is served to the customer. This allows the flavors to develop and the food to be at its best when it is finally served.

The correct answer is No. Selling an incomplete ticket to a table would not be a good practice as it may lead to confusion and dissatisfaction among the customers. Incomplete tickets may not provide all the necessary information or privileges to the customers, which can result in a negative experience for them. It is important for the expo to ensure that all tickets sold are complete and provide the expected services or benefits to the customers.

A call item is started in the "Middle tickets" section of traffic. This implies that the call is initiated or generated when the traffic is neither at the beginning nor at the end, but rather in the middle. It suggests that there is a specific point or condition within the traffic flow where the call item is triggered.

The standard amount of hold time for an entree with a soup before the meal is 5 minutes. This means that once the entree and soup are prepared, they should be held for a maximum of 5 minutes before being served to the customer. Holding the food for too long can result in a decrease in quality and temperature, so it is important to adhere to the standard hold time to ensure a satisfactory dining experience for the customer.

The FOH manager will inquire to FCM if there is a lack of back dotting on tickets.

FCM is responsible for ensuring tickets fall within the allotted amount of time.

The Expo is responsible for marking the items that are "up," "dragging," and "started." This means that when an item is lifted or raised, the Expo marks it as "up." When an item is being dragged or moved, the Expo marks it as "dragging." Finally, when an item is initiated or started, the Expo marks it as "started." These markings help to indicate the current status or state of the items in question.

If the guest is being overcharged, the price can be adjusted by getting a manager to promo items. This means that the manager will apply a promotional discount to the items being purchased, reducing the total price and ensuring that the guest is not overcharged.

FCM is responsible for making sure every plate leaves the kitchen perfectly.