MDP P & P - Level 4
Questions and Answers
- 1.
A bartender can use the bartender comp tab when there is a new guest, a new drink or a suggestion for a guest, and an occasional regular recognition.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The correct answer is true because the statement is stating that a bartender can use the bartender comp tab in various situations such as when there is a new guest, a new drink, a suggestion for a guest, and an occasional regular recognition. This implies that the bartender comp tab is a useful tool for the bartender to handle these situations, indicating that the statement is true.Rate this question:
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- 2.
A bartender comp tab is NOT to be used when there are off duty Staff Members, friends and family of the bartender or other Staff or Management, Corporate Staff or off duty Managers and to cover walkouts or for reduced pricing adjustments.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because a bartender comp tab should not be used for off duty staff members, friends and family of the bartender or other staff or management, corporate staff or off duty managers, or to cover walkouts or for reduced pricing adjustments.Rate this question:
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- 3.
The purpose of having a bartender comp tab is to build advocates.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Having a bartender comp tab allows bartenders to provide free drinks to customers, which can create a positive experience and build goodwill. When customers receive free drinks, they are more likely to have a favorable impression of the establishment and may become advocates for the bar. These advocates can spread positive word-of-mouth, bring in more customers, and ultimately contribute to the success and growth of the business. Therefore, the statement that the purpose of having a bartender comp tab is to build advocates is true.Rate this question:
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- 4.
It is acceptable for a bartender to take tables during peak times if there are at least two bartenders on duty.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is not acceptable for a bartender to take tables during peak times even if there are at least two bartenders on duty. Bartenders should focus on serving drinks and attending to customers at the bar, while waitstaff or servers should handle the tables. This division of responsibilities ensures efficient service and customer satisfaction.Rate this question:
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- 5.
A Staff Member can punch in early if it is authorized by a Manager on that shift.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A staff member can punch in early if it is authorized by a manager on that shift. This means that if a manager gives permission, a staff member can arrive and start working before their scheduled shift time. Therefore, the statement is true.Rate this question:
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- 6.
If a Staff Member punches in 15 minutes early at the approval of a Manager, the Manager should adjust their time to reflect the scheduled time.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
If a staff member punches in 15 minutes early with the manager's approval, it implies that the manager has authorized the staff member to start work earlier than the scheduled time. In such a case, it is reasonable for the manager to adjust the staff member's time to reflect the scheduled time. This ensures accurate recording of working hours and avoids any discrepancies in payroll calculations.Rate this question:
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- 7.
A Guest can bring their own bottle of wine into Granite City to consume?
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Guests are allowed to bring their own bottle of wine into Granite City to consume.Rate this question:
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- 8.
If the location implements a corking fee, what is the corking fee should a guest wish to bring in their own bottle of wine?
- A.
$10
- B.
$15
- C.
$20
Correct Answer
B. $15Explanation
If the location implements a corking fee, the corking fee that a guest should pay to bring in their own bottle of wine is $15.Rate this question:
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- 9.
As outlined in the Food Safety Policy, what temperature range is considered the danger zone?
- A.
30 degrees to 130 degrees Fahrenheit
- B.
35 degrees to 140 degrees Fahrenheit
- C.
41 degrees to 140 degrees Fahrenheit
Correct Answer
C. 41 degrees to 140 degrees FahrenheitExplanation
The danger zone refers to the temperature range in which bacteria can multiply rapidly and cause foodborne illnesses. According to the given answer, the danger zone is considered to be between 41 degrees and 140 degrees Fahrenheit. This means that food should be kept either below 41 degrees Fahrenheit or above 140 degrees Fahrenheit to prevent bacterial growth and ensure food safety.Rate this question:
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- 10.
A Staff Member should wash their hands in order to greatly reduce the likelihood of food contamination after doing the following:
- A.
After using the restroom
- B.
Change in duties
- C.
Coughing/sneezing into hands
- D.
Drying hands on a cloth/towel or clothes
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
Washing hands is important after using the restroom to prevent the spread of bacteria and potential contamination. Changing duties can involve handling different types of food or surfaces, so washing hands helps to prevent cross-contamination. Coughing or sneezing into hands can transfer germs, so washing hands afterwards is necessary. Drying hands on a cloth/towel or clothes can transfer bacteria back onto the hands, so washing hands is important in this case as well. Therefore, all of the given scenarios require washing hands to greatly reduce the likelihood of food contamination.Rate this question:
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- 11.
Any tables larger than what, require more than 1 server.
- A.
8
- B.
12
- C.
16
Correct Answer
B. 12Explanation
Tables larger than 12 require more than 1 server.Rate this question:
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- 12.
If a guest has an issue a Manager must visit the table regardless on how big or small the issue is.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that regardless of the size or nature of the issue, a manager is required to visit the table if a guest has a problem. This implies that the manager is responsible for addressing and resolving any issues that guests may have, emphasizing the importance of providing excellent customer service and ensuring guest satisfaction.Rate this question:
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- 13.
What is the LAST Technique and when it is used?
- A.
L-Listen, A-Apologize, S-Solve, T-Thank; used for guest recovery purposes.
- B.
L-Laugh, A-Accept, S-Still, T-Think; used for guest recovery purposes.
- C.
L-Last, A-Actual, S-Standing, T-Time; used for guest compliments.
Correct Answer
A. L-Listen, A-Apologize, S-Solve, T-Thank; used for guest recovery purposes.Explanation
The LAST Technique, which stands for Listen, Apologize, Solve, and Thank, is used for guest recovery purposes. This technique is employed when a guest has encountered a problem or issue, and the goal is to address their concerns and find a solution to resolve the situation. By actively listening to the guest, apologizing for any inconvenience caused, working towards a resolution, and expressing gratitude for their patience and understanding, the LAST Technique aims to turn a negative experience into a positive one for the guest.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 05, 2011Quiz Created by
Granite City
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