MGR: Final MIT Exam Final MIT Exam (132 points) Trainee Name* What year was Macayo's originally founded? (1)* What restaurant group owns our Macayo restaurants? (1)* How many Macayo locations are in Arizona? (1)* What event occurred in 1972 that urged Woody to look for a new way to secure quality ingredients for his recipes? (1)* Name (2) of our founder's recipes, proudly still used today. (2)* Name (2) of our new, innovative recipes. (2)* Legend has it, our founded invented what item over 50 years ago? (1)* Explain our Every Person, Every Time philosophy. (1)*What are the 4 Steps to Engaged Service? (4)*What are the 5 Steps to Handling a Guest Complaint? (5)*What is a "table touch"? Explain how you would complete one. (2)*In order to ensure Engaged Service, parties of _______ or more must be split by two servers. (1)* Explain the Pivot Point System. (1)*Explain the importance of prebussing. (1)*Who benefits when our team suggestive sells? (2)* What is our substitution policy? (1)* What is our current phone kicker? (1)*What are the (7) pieces of information you need to collect for a reservation? (7)*Explain the process for handling a 3rd Party Delivery order. (3)*Name (3) ways to help the Host team if they get behind. (3)*What days and times is our Lunch Menu available? (2)*What days and times is our Happy Hour Menu available? (2)*Name and explain one of our current promotions. (2)*Name (3) responsibilities of the Opening Server. (3)*Name (3) ways to help out a Server if they get behind. (3)*Name (3) responsibilities of the Opening Bartender. (3)*Name (3) responsibilities of the Closing Bartender. (3)*Name (3) ways to help the Bartender if they get behind. (3)*Name and describe (2) margaritas from our Beverage Menu. (4)*Explain the purpose and importance of the Kitchen Walkthrough & Prep List. (2)*What is the Prep n Print? What is it used for? (2)*What is it important to follow our Plate Presentations? (2)*What is the Ecosure audit? (2)*List (5) safety issues in your kitchen. (5)*Describe the prep procedure/ingredients for our Original Mild Salsa. (4)*Describe the procedure for preparing our House Chips. (2)*Describe the prep procedure/ingredients for our Mexican Rice. (4)*Describe the prep procedure/ingredients for our Refried Beans. (4)*Describe the prep procedure/ingredients for our Shredded Chicken. (4)*Describe the prep procedure/ingredients for our Shredded Beef. (4)*Explain the meaning and importance of a Line Check. When should they be completed? (4)*Explain the importance of the Steamer to the Cooks Line. How do we use pars for this? (2)*List (5) things to watch or do if you have a high food cost. (5)*In the middle of a line check, you notice that a cold unit is not to temp. What do you do? (2)* List (3) responsibilities of the Opening Manager. (3)*List (3) responsibilities of the Closing Manager. (3)*Explain the HotSchedules tool and how we use it. (3)*Explain the Optimum tool and how we use it. (3)*Explain the P&L tool and how we use it. (3)*Explain the General Ledger tool and how we use it. (3)*
