Texas Roadhouse Server Test – Printable Study
Guide
This guide contains common questions and answers based on typical Texas Roadhouse server training
topics: service standards, menu knowledge, alcohol service, and terminology. Use it to study or have
someone quiz you verbally.
Question Answer
What does G.R.O.W. stand for? Guest Right Of Way.
What does '86' mean? An item is no longer available.
What is 'flagging' a table? Placing a beverage napkin down to show the table has been greeted.
What does 'Full Hands In, Full Hands Out' mean? Always carry something to the table and bring something back.
What is pre-bussing? Clearing plates and trash from the table during the meal.
Why is pre-bussing important? Keeps tables clean, improves guest experience, and speeds table turnover.
What is a 'pocket check'? An order taken but not entered into the POS system.
What size is a Duke beer? 22 ounces.
What should you ask when someone orders a margarita?Flavor, salt or sugar rim, frozen or on the rocks, and possible premium upgrade.
When should you check a guest’s ID? If they appear under about 30 years old.
What are signs of intoxication? Slurred speech, poor coordination, aggressive behavior.
How quickly should you greet a table? Usually within 30–45 seconds.
How quickly should drinks be delivered? Within about 2–3 minutes.
What is upselling? Suggesting premium items or add■ons to enhance the guest’s experience.
Name a key part of Texas Roadhouse service culture. Legendary food and legendary service.
What should you do if a guest has a complaint? Apologize, fix the issue quickly, and inform a manager if needed.
What is suggestive selling? Recommending appetizers, drinks, desserts, or upgrades.
What is the pivot point? The seat closest to the entrance used to number guests at a table.
Why is menu knowledge important? Helps answer guest questions and recommend items confidently.
What should you do before dropping the check? Make sure the table is satisfied and offer dessert or another drink.
