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Question 1. Which sauce is drizzled over the Fried Chicken & Waffle signature dish? A) Maple syrup B) House mustard glaze C) Signature sauce D) Bourbon BBQ Answer: C Explanation: The Fried Chicken & Waffle is finished with Metro Diner’s proprietary signature sauce, not a standard condiment. Question 2. What is the default side served with the Bissell Breakfast when a guest orders it without modifications? A) Grits B) Hashbrowns C) Fresh fruit D) Toast Answer: A Explanation: The Bissell Breakfast automatically includes grits as its standard side unless the guest requests a substitution. Question 3. How many distinct omelet varieties are listed on the Metro Diner breakfast menu? A) 9 B) 10 C) 11 D) 12 Answer: C Explanation: The menu specifies eleven unique omelet options, each with its own set of toppings.
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Question 4. In the San Francisco Benedict, which item is placed directly on the English muffin? A) Smoked salmon B) Sautéed spinach C) Poached egg D) Avocado slice Answer: C Explanation: The San Francisco Benedict follows the classic Benedict structure: an English muffin topped with a poached egg before the sauce. Question 5. Which of the following is a premium upgrade that incurs an extra charge when substituted? A) Swapping fruit for hashbrowns B) Replacing grits with extra bacon C) Changing white toast to wheat toast D) Adding a side of ketchup Answer: B Explanation: Adding premium items such as extra bacon is a chargeable upgrade, whereas fruit-for-hashbrowns is a free substitution. Question 6. The Croissant French Toast is prepared on which cooking surface? A) Griddle B) Open flame skillet C) Convection oven D) Deep fryer Answer: A Explanation: All French toast items, including the Croissant French Toast, are cooked on the diner’s flat-top griddle.
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Question 10. The classic Meatloaf is served with which type of gravy? A) Creamy mushroom B) Brown gravy C) Tomato-based D) Red wine reduction Answer: B Explanation: The diner’s Meatloaf is traditionally paired with a savory brown gravy. Question 11. Which side is considered the “daily vegetable special” on most lunch service days? A) Garlic roasted broccoli B) Steamed green beans C) Sautéed seasonal squash D) Coleslaw Answer: C Explanation: The daily vegetable special rotates with seasonal produce, frequently featuring sautéed squash. Question 12. The “Spicy Mary” cocktail is a variation of which classic drink? A) Bloody Mary B) Margarita C) Martini D) Mojito Answer: A Explanation: The Spicy Mary is Metro’s take on the traditional Bloody Mary, adding extra heat. Question 13. When verifying a guest’s age for alcohol service, which “Red Flag” indicates you must request ID? A) Guest wearing a watch
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B) Guest ordering a non-alcoholic beverage C) Guest appearing under 30 with no visible ID D) Guest speaking loudly Answer: C Explanation: Apparent under-30 appearance without ID is a red flag that requires age verification. Question 14. What is the correct procedure if a guest appears “over-served” according to Metro policy? A) Offer a dessert to distract them B) Continue serving drinks as requested C) Initiate the cut-off protocol and offer water D) Call security immediately Answer: C Explanation: The cut-off procedure mandates offering non-alcoholic options and refusing further alcohol. Question 15. The “60-Second Rule” requires servers to greet guests within how many seconds of seating? A) 30 seconds B) 45 seconds C) 60 seconds D) 90 seconds Answer: C Explanation: Metro standards dictate a greeting within one minute to ensure prompt service. Question 16. Which item is part of “The Big Three” that must be on every table setting? A) Sugar packets
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C) Soy D) Gluten Answer: C Explanation: While soy is a common allergen, Metro’s Red Alert system focuses on Peanut, Shellfish, Dairy, and Gluten. Question 20. What is the purpose of “rolling silver” on the opening checklist? A) Polishing silverware for display B) Restocking silverware in the service line C) Cleaning silverware before use D) Counting inventory for loss prevention Answer: B Explanation: Rolling silver means replenishing the silverware bins so servers have ready access during service. Question 21. Which uniform element is specifically required for safety on the diner floor? A) Bright red apron B) Non-slip shoes C) Pocket watch D) Tie Answer: B Explanation: Non-slip footwear is mandated to prevent falls in the busy kitchen and dining area. Question 22. In the B.L.A.S.T. method, the “L” stands for which action? A) Laugh B) Listen C) Locate D) Lighten
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Answer: B Explanation: “Listen” is the second step, ensuring the server fully hears the guest’s concern. Question 23. When a large party of 10 requests split checks, what is the first step a server should take? A) Write each check on a separate pad B) Ask how many checks are desired and confirm the split method C) Charge a party fee automatically D) Refuse split checks unless the manager approves Answer: B Explanation: Clarifying the number of checks and the split method avoids confusion and ensures accurate billing. Question 24. Which beverage is considered “bottomless” at Metro Diner? A) Iced tea B) Coffee C) Lemonade D) Sparkling water Answer: B Explanation: Bottomless coffee is a staple offering, allowing guests unlimited refills during their visit. Question 25. The “Pivot Point” system is used for what purpose in order entry? A) Determining table turnover time B) Assigning seat numbers to ensure correct plating C) Calculating tip percentages automatically D) Scheduling staff breaks Answer: B
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Question 29. When serving the “Charleston Shrimp over Grit Cakes,” what is the correct order of assembly? A) Grit cakes, shrimp, hollandaise B) Shrimp, grit cakes, cheese sauce C) Grit cakes, sauce, shrimp D) Shrimp, sauce, grit cakes Answer: A Explanation: The dish is built with a base of grit cakes, topped with sautéed shrimp, then finished with a drizzle of hollandaise. Question 30. Which statement best describes the “Mission Statement” of Metro Diner? A) “Fast food, fast service.” B) “Elevated cuisine for upscale diners.” C) “A neighborhood hub serving comfort food with a smile.” D) “Global flavors for adventurous palates.” Answer: C Explanation: Metro positions itself as a community-focused diner delivering comfort food and friendly service. Question 31. If a guest requests a “gluten-free” version of the Metro Club sandwich, which component must be altered? A) Bacon B) Bread C) Tomato slice D) Lettuce Answer: B Explanation: The bread is the gluten source; a gluten-free roll replaces it while other ingredients stay the same.
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Question 32. Which beverage pairing is recommended for the “Spicy Mary” cocktail? A) Garlic bread B) Fresh fruit salad C) Celery stick with blue cheese dip D) Cheese pizza Answer: C Explanation: The classic garnish for a Bloody Mary (and its Spicy variant) includes celery and a blue cheese dip. Question 33. During the “Two-Bite Check-In,” what is the server’s primary objective? A) Upsell a dessert B) Verify the dish meets quality standards C) Offer refills on drinks D) Collect feedback on the dining environment Answer: B Explanation: The two-bite check-in focuses on confirming the food’s temperature, doneness, and presentation. Question 34. What is the correct way to handle a “Red Alert” allergen call from the kitchen? A) Repeat the order back to the kitchen verbally B) Immediately inform the guest and ask if they’d like a substitution C) Cancel the entire order D) Ignore it if the guest seems fine Answer: B Explanation: A Red Alert requires the server to notify the guest promptly and offer an appropriate substitution or removal.
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Question 38. When a guest asks for “extra buttery toast,” what is the correct policy? A) Charge a premium for the extra butter B) Provide additional butter at no cost C) Deny the request, as only one butter pat is allowed D. Offer a different type of bread instead Answer: B Explanation: Adding extra butter is considered a complimentary enhancement, not a chargeable item. Question 39. Which side is NOT part of the standard “comfort food” trio offered at lunch? A) Mac & cheese B) Mashed potatoes C) Sweet potato fries D) Coleslaw Answer: C Explanation: Sweet potato fries are a seasonal or specialty item, not a standard comfort-food side. Question 40. The “Bissell Breakfast” includes which protein as its main component? A) Smoked salmon B) Bacon strips C) Breakfast sausage links D) Scrambled tofu Answer: C Explanation: The Bissell Breakfast’s protein focus is breakfast sausage links, paired with eggs and grits.
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Question 41. Which of the following is a correct statement about Metro’s bottomless coffee policy? A) Guests receive a fresh pot each time they request a refill. B) Refills are limited to three per guest. C) Only decaf coffee is bottomless. D) Bottomless coffee is only available before 10 a.m. Answer: A Explanation: The policy ensures a fresh pot is poured for each refill, maintaining quality. **Question 42. What is the proper hand-washing interval for servers during a shift? ** A) Every 30 minutes B) Before handling any food, after restroom use, and after touching money C) Only when gloves are changed D) Once per hour Answer: B Explanation: Hand-washing must occur before food contact, after restroom use, and after handling cash or receipts. **Question 43. Which garnish is traditionally placed on the “Belgian Waffles” plate? ** A) Whipped cream and fresh berries B) Chocolate sauce only C) Powdered sugar and cinnamon D) Maple syrup drizzle Answer: A Explanation: Belgian Waffles are served with a dollop of whipped cream and a medley of fresh berries.
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Question 47. What is the correct temperature range for holding cooked ground beef before service? A) 120- 130 °F B) 135- 145 °F C) 155- 165 °F D) 170- 180 °F Answer: C Explanation: Holding temperatures for hot foods must stay at or above 155°F to remain safe. Question 48. Which of the following statements best describes “suggestive selling” at Metro? A) Offering a free dessert after any main course B) Recommending a specialty coffee to complement a breakfast item C) Pressuring guests to order the most expensive item D) Ignoring guest preferences to push high-margin items Answer: B Explanation: Suggestive selling focuses on thoughtful recommendations that enhance the guest’s experience, such as pairing a specialty coffee with breakfast. Question 49. If a guest reports that their omelet is missing a topping, what is the B.L.A.S.T. step that should occur first? A) Believe the guest’s concern B) Listen actively to the detail C) Apologize immediately D) Satisfy by sending a replacement Answer: A Explanation: The first B.L.A.S.T. step is to Believe the guest, showing empathy before proceeding.
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Question 50. Which of the following beverages is NOT listed as a “flavored iced tea” option? A) Peach B) Raspberry C) Mint D. Lemon-ginger Answer: C Explanation: Metro’s flavored iced teas include peach, raspberry, and lemon-ginger; mint is offered as a hot tea, not iced. Question 51. The “Seasonal Pancake” that features pumpkin spice is typically served with which topping? A) Whipped cream and caramel drizzle B) Maple syrup and toasted pecans C) Fresh strawberries and chocolate chips D) Butter and honey Answer: B Explanation: Pumpkin spice pancakes are commonly paired with maple syrup and toasted pecans to complement the flavor. Question 52. How should a server respond if a guest asks for a “no-salt” preparation due to a medical condition? A) Offer a low-sodium seasoning alternative and note the request on the ticket B) Ignore the request and serve as usual C) Charge an extra fee for special preparation D) Suggest a different menu item instead Answer: A Explanation: Accommodating medical dietary needs is required; the server notes the modification and may use a low-sodium alternative.
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Question 56. Which of the following beverages is served in a wine glass by default? A) House white wine B) Sparkling water C) Iced tea D) Lemonade Answer: A Explanation: All house wines are presented in appropriate wine glasses. Question 57. When a guest requests “extra hashbrowns” on the side, how is this classified? A) Free substitution B) Premium upgrade with charge C) Menu error D) Not allowed Answer: B Explanation: Adding an extra portion of hashbrowns is a chargeable premium upgrade. Question 58. Which of the following statements is true regarding Metro’s uniform policy? A) Servers may wear any color shoes as long as they are clean. B) Aprons must be changed daily and kept free of stains. C) Hats are optional for all staff. D) Tattoos must be covered with band-aids. Answer: B Explanation: Clean, stain-free aprons are mandatory; shoe color must be non-slip, and hats are part of the dress code.
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Question 59. The “Signature Sauce” used on the Fried Chicken & Waffle contains which of these flavor profiles? A) Sweet and spicy B) Tangy and smoky C) Savory and herbaceous D) Citrus and peppery Answer: B Explanation: The sauce blends tangy elements with a subtle smoky undertone, distinguishing the dish. Question 60. Which of the following is NOT a standard “house-made dressing” for salads? A) Honey mustard B) Ranch C) Italian vinaigrette D) Blue cheese crumble Answer: D Explanation: Blue cheese crumble is a topping, not a dressing; the house dressings are honey mustard, ranch, and Italian vinaigrette. Question 61. When a guest orders a “medium-rare” steak, what internal temperature range should the kitchen target? A) 120- 125 °F B) 130- 135 °F C) 140- 145 °F D) 150- 155 °F Answer: C Explanation: Medium-rare is defined as 140- 145 °F, meeting both safety and guest preference standards.
