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Question 1. Which ingredient is NOT listed as an allergen in the house-made Spinach & Artichoke Dip? A) Dairy B) Gluten C) Nuts D) Soy Answer: C Explanation: The dip contains dairy (cheese, cream) and may be served with bread (gluten), but no nuts are used. Question 2. The Thai Steak & Noodle salad is dressed with a house-made vinaigrette that includes which hidden herb? A) Basil B) Cilantro C) Dill D) Tarragon Answer: B Explanation: Cilantro is blended into the dressing but not listed on the menu, making it a “hidden” ingredient. Question 3. What is the USDA classification for the ribeye served in the “Prime Cut” entrée? A) USDA Choice B) USDA Prime C) USDA Select D) USDA Standard Answer: B Explanation: The restaurant specifies USDA Prime for all “Prime Cut” meat offerings. Question 4. Which wood is used for the wood-fire grilling of the signature chicken breast?
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A) Oak B. Hickory C) Mesquite D) Apple Answer: D Explanation: Apple wood imparts a mild, slightly sweet flavor ideal for chicken. Question 5. The default bun for the classic burger is: A) Brioche bun B) Toasted egg bun C) Pretzel bun D) Whole-grain roll Answer: B Explanation: The house standard is a toasted egg bun unless a guest requests a change. Question 6. In the beverage program, which glassware is used for a full-bodied red wine by the glass? A) Fluted champagne flute B) Stemless wine glass C) Large Bordeaux glass D) Coupe glass Answer: C Explanation: A Bordeaux glass provides a wider bowl for aeration, suited to full-bodied reds. Question 7. The signature cocktail “Hillstone Old-Fashioned” uses which garnish? A) Lemon twist B) Orange peel
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Answer: A Explanation: The water glass is placed directly above the knives, with the wine glass to its right, and the cocktail glass to the left of the wine glass. Question 11. The “silent service” technique for crumb removal primarily relies on: A) Using a loud handheld vacuum B) Waiting for a natural pause in conversation C) Asking guests to clear their own plates D) Removing crumbs while speaking loudly to mask the sound Answer: B Explanation: Silent service requires timing the removal during natural lulls to avoid interrupting guests. Question 12. According to the “two-bite rule,” a server should check on a guest after: A) Two bites of any dish B) Two minutes of eating time C) Two courses have been served D) The guest has taken two sips of water Answer: A Explanation: The rule states the server returns after the guest has taken two bites to gauge satisfaction. Question 13. When marking a table for the next course, which utensil is placed first? A) Dessert spoon B) Steak knife C) Soup spoon D) Bread plate Answer: B
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Explanation: The steak knife signals the upcoming entrée and is placed before the plate arrives. Question 14. The “full hands in, full hands out” philosophy means: A) Servers must keep both hands on the tray at all times B) Servers should carry as many plates as possible in each trip C) Servers should never use both hands while serving D) Servers must only use one hand to avoid spills Answer: B Explanation: It encourages efficiency by minimizing trips with multiple trips per course. Question 15. Which phrase is preferred when confirming a guest’s request? A) “Sure thing!” B) “No problem.” C) “Certainly, I’ll take care of that.” D) “Yeah, I got it.” Answer: C Explanation: The Hillstone philosophy emphasizes professional, courteous language. Question 16. During a high-volume shift, “grace under pressure” is demonstrated by: A) Raising your voice to be heard B) Ignoring guests’ complaints C) Maintaining composure while multitasking D) Rushing guests out quickly Answer: C Explanation: Staying calm while handling many tasks reflects true hospitality under pressure.
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C) Examine the ID for signs of tampering D) Ask for a second form of ID if doubtful Answer: B Explanation: Student IDs are not valid proof of age for alcohol service. Question 21. The “danger zone” for food temperature is: A) 32°F – 40°F B) 40°F – 140°F C) 140°F – 165°F D) 165°F – 200°F Answer: B Explanation: Bacteria proliferate rapidly between 40°F and 140°F. Question 22. When a glass breaks, the correct immediate action is: A) Sweep it up while continuing service B) Signal the busser, stop service, and place a wet floor sign C) Hide the shards under a tablecloth D) Ignore it until the shift ends Answer: B Explanation: Safety requires immediate clean-up and a wet-floor warning. Question 23. In POS entry, a “modifier” is used to: A) Change the table number B) Adjust the price for a special request C) Delete an order D) Print the receipt twice Answer: B Explanation: Modifiers record customizations such as “no cheese” or “extra sauce.”
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Question 24. Which payment type requires a signature according to the restaurant’s policy? A) Cash B) Debit card with PIN entry C) Credit card over $ D) Mobile wallet Answer: C Explanation: Credit cards above $50 need a signature for verification. Question 25. The house-made French roll used for the turkey club is: A) Sourdough style B) Lightly toasted with olive oil C) Baked with sesame seeds on top D) Plain, unbuttered, and served warm Answer: D Explanation: The roll is served plain, warmed, without added toppings. Question 26. Which component is NOT part of the Grilled Chicken Salad’s signature dressing? A) Rice vinegar B) Sesame oil C) Dijon mustard D) Coconut milk Answer: D Explanation: Coconut milk is not used; the dressing is a vinaigrette with the other listed ingredients. Question 27. The correct term for the practice of “pre-bussing” is: A) Removing plates before guests finish eating
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D) 160°F
Answer: B Explanation: Medium-rare is typically 130°F– 135 °F. Question 31. Which seasoning blend is used on the house-made seasoned fries? A) Garlic-herb B) Cajun C) Truffle salt D) Smoked paprika and sea salt Answer: D Explanation: The fries are seasoned with smoked paprika and sea salt. Question 32. The “pivot point system” is primarily used to: A) Rotate plates for aesthetic presentation B) Deliver food without crossing guests’ sight lines C) Determine where to place the check at the end of service D) Align silverware for the next course Answer: B Explanation: Pivot points help servers navigate the table efficiently without “auctioning” plates. Question 33. Which of the following is a correct statement about the “Hillstone Spritz” cocktail? A) It contains gin, elderflower liqueur, and tonic water B) It is served in a highball glass with a cucumber slice C) It is a whiskey-based drink with orange bitters D) It is a vodka-based cocktail with cranberry juice Answer: B Explanation: The Spritz is presented in a highball glass garnished with cucumber.
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Question 34. The proper way to present a corked bottle of wine is to: A) Remove the cork and place it on the table B) Show the cork to the guest, then pull it out with a corkscrew C) Open the bottle behind the guest without showing the cork D) Use a wine key to cut the foil and present the cork for inspection before removal Answer: D Explanation: The cork is shown for authenticity, then removed with a wine key. Question 35. Which of the following is NOT a standard component of the “full table setup” for a dinner service? A) Charger plate B) Bread plate C) Soup bowl on the left side of the plate D) Dessert fork placed above the plate Answer: C Explanation: The soup bowl is placed to the left of the charger, not on the left side of the plate itself. Question 36. The house-ground beef blend for the burger consists of: A) 80% chuck, 20% brisket B) 50% chuck, 50% sirloin C) 70% brisket, 30% short rib D) 100% ground chuck Answer: A Explanation: The blend is 80% chuck and 20% brisket for optimal flavor and juiciness. Question 37. Which non-alcoholic beverage contains real ginger root?
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D) Ignore the complaint if the kitchen is busy Answer: B Explanation: Proper recovery involves apology, correction, and follow-up. Question 41. The “Hillstone Caesar” salad dressing includes which secret ingredient? A) Anchovy paste B) Worcestershire sauce C) Parmesan rind D) Truffle oil Answer: C Explanation: A Parmesan rind is simmered into the dressing for depth, and not listed on the menu. Question 42. Which of the following is the correct method for handling a guest’s credit card when splitting the check? A) Place the card on the table for the guest to sign later B) Keep the card until the entire check is processed, then return it C) Take each card separately, process individual amounts, and return each card promptly D) Ask the guest to write their signature on a paper receipt only Answer: C Explanation: Each card is processed for its portion and returned immediately to maintain security. Question 43. The proper temperature for holding a bottle of Chardonnay is: A) 30°F B) 45°F C) 55°F D) 65°F
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Answer: C Explanation 55°F is the ideal serving temperature for most Chardonnays. Question 44. The “Steak Knife” placed before the entrée signals which of the following? A) The guest is ready for dessert B) The next course will be a meat entrée C) The guest is finished with the appetizer D) The table is ready for the check Answer: B Explanation: A steak knife indicates a meat entrée is forthcoming. Question 45. Which of the following is NOT a permissible garnish for the “Hillstone Mule” cocktail? A) Lime wedge B) Mint sprig C) Orange slice D) Cucumber ribbon Answer: D Explanation: The Mule is traditionally garnished with lime and mint; cucumber is not used. Question 46. When a guest reports a “long cook” on a steak, the server should: A) Tell the guest to be patient and wait B) Immediately remove the steak and replace it with a new order C) Offer a complimentary side while the steak finishes D) Cancel the order and suggest a different dish Answer: C Explanation: Offering a complimentary side shows attentiveness while the kitchen completes the steak.
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A) Always check back exactly five minutes after serving B) Use the two-bite rule to determine when to return C) Wait until the guest signals they are ready D) Never check back on a beverage order Answer: B Explanation: The two-bite rule guides the timing of check-backs. Question 51. The house-made BBQ sauce contains which of the following sweeteners? A) Honey B) Maple syrup C) Brown sugar D) Agave nectar Answer: C Explanation: Brown sugar is the sweetening component in the BBQ sauce. Question 52. When a guest asks for a “low-sodium” option, which modification is appropriate for the grilled salmon? A) Omit the lemon butter sauce B) Replace the sauce with a vinaigrette C) Use a reduced-sodium soy glaze D) Serve the salmon plain, without sauce Answer: D Explanation: Serving the salmon plain removes added sodium from the sauce. Question 53. The correct protocol for handling an intoxicated guest is: A) Serve them water and continue alcohol service B) Stop serving alcohol, offer non-alcoholic drinks, and notify a manager C) Immediately ask them to leave without explanation
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D) Offer them a stronger drink to “wake them up” Answer: B Explanation: The policy requires cessation of alcohol, offering non-alcoholic options, and manager notification. Question 54. Which of the following is the correct method for splitting a check evenly among five guests? A) Divide the total by five and enter each amount manually B) Use the POS “split evenly” function and select five guests C) Write the amounts on a piece of paper and ask the server to process D) Ask the kitchen to calculate the split Answer: B Explanation: The POS has a “split evenly” feature for precise division. Question 55. The “Hillstone Lemonade” is made with which type of lemon? A) Meyer lemon B) Eureka lemon C) Lisbon lemon D) Ponderosa lemon Answer: A Explanation: Meyer lemons give a sweeter, less acidic lemonade. Question 56. Which of the following is NOT a component of the “Signature Chili” entrée? A) Ground beef B) Black beans C) Sweet corn D) Pineapple chunks Answer: D Explanation: Pineapple is not included in the chili recipe.
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C) Use a higher proof version of the spirit if available D) Serve the drink with ice on the side only Answer: C Explanation: “Extra hot” refers to a higher-proof spirit, not more garnish. Question 61. The correct protocol for “pre-setting” a table for a brunch service includes: A) Adding a coffee cup to each place setting B) Placing a newspaper on each table C) Using a linen napkin folded into a triangle D) Leaving a water pitcher on the table Answer: C Explanation: Brunch tables feature a neatly folded linen napkin. Question 62. Which of the following is the correct definition of “TABC”? A) Texas Alcoholic Beverage Commission B) Total Alcoholic Beverage Count C) Trade and Bar Code D) Table Attendance and Billing Control Answer: A Explanation: TABC regulates alcoholic beverage service in Texas. Question 63. The house-made “Coconut Lime Sorbet” contains which allergen? A) Dairy B) Tree nuts C) Gluten D) Shellfish Answer: B Explanation: Coconut is classified as a tree-nut allergen.
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Question 64. When serving a bottle of sparkling wine, the server must: A) Open it in front of the guest and pour the first glass for tasting B) Pour directly into the guests’ glasses without a taste test C) Shake the bottle before opening to release bubbles D) Serve it in a plain water glass Answer: A Explanation: Opening in view of the guest and offering a tasting glass is standard protocol. Question 65. Which of the following is NOT a standard garnish for the “Hillstone Iced Tea”? A) Lemon wedge B) Fresh mint sprig C) Orange slice D) None of the above (all are standard) Answer: C Explanation: Orange slice is not a standard garnish for the iced tea. Question 66. The correct way to handle a “no-gluten” request for the French fries is to: A) Serve the regular fries and advise the guest they are gluten-free B) Offer a separate gluten-free potato side prepared in a dedicated fryer C) Substitute the fries with a side salad without asking the kitchen D) Decline the request because all fries contain gluten Answer: B Explanation: The restaurant has a dedicated gluten-free fryer for such requests. Question 67. Which of the following describes the “House-Ground Chuck and Brisket” blend ratio?
