Chapter 18 — Self-Check Quiz

Twenty-six questions. Work them before opening the key. Where a calculation is asked for, do it on paper — the point is not the answer, it is whether you can produce the answer without the book.

Bellwether's frozen figures: 36,140 covers a year, \$1,550,000 Year 1 sales, beverage 28% (\$434,000) with wine at \$164,920, a 22% pour cost, a \$46.00 dinner check of which \$12.88 is beverage, a 60.0% prime-cost target.

Multiple choice

1. Which of the following is a service standard rather than a wish? a) Guests should feel genuinely welcomed. b) Servers must be attentive without hovering. c) Acknowledged within 10 seconds of entering, by name if we know it. d) Deliver an exceptional guest experience.

2. The four properties of a real standard are: a) Written, laminated, posted, signed b) Observable, timed or counted, owned, tested c) Achievable, measurable, agreed, documented d) Friendly, fast, accurate, consistent

3. Bellwether's training pipeline runs in which order? a) Floor → product → systems → standards b) Product → standards → floor → systems c) Standards → product → systems → floor d) Systems → floor → product → standards

4. Why must systems training precede floor time? a) The POS is the hardest thing to learn b) Health inspectors check POS competency c) Otherwise the trainer spends the shift doing data entry instead of teaching d) It shortens the certification test

5. Total training hours for a Bellwether server, and total cost: a) 40 hours, \$980.00 b) 52 hours, \$1,361.60 c) 60 hours, \$2,158.24 d) 32 hours, \$1,074.00

6. Blended across all seven roles and 27 annual separations, Bellwether's training cost per new hire is closest to: a) \$620 b) \$1,209 c) \$1,410 d) \$2,158

7. Roughly what share of Chapter 17's \$38,070 annual turnover cost turns out to be training? a) About one quarter b) About half c) About 86% d) Essentially all of it, with recruiting free

8. One dollar of additional beverage attachment across 36,140 covers, at a 22% pour cost, contributes: a) \$36,140.00 b) \$28,189.20 c) \$7,950.80 d) \$12,008.00

9. That same dollar moves Bellwether's prime cost from 60.0% to approximately: a) 58.1% b) 59.1% c) 59.8% d) 60.2%

10. Bellwether has no sommelier. The chapter's conclusion from that fact is: a) The wine list should be shortened to twelve bottles b) A part-time consultant should be retained quarterly c) Server training is the beverage program d) Wine should be sold only by the bottle to reduce complexity

11. Bellwether teaches wine using: a) Region and appellation maps b) Six structural axes, three price bands, two questions, and tasting everything c) The classic grape varietals in alphabetical order d) A tasting-note script memorized verbatim

12. The description standard for food at Bellwether is: a) Read the menu copy accurately b) Recite the ingredient list in order c) Any of the 22 dinner items in under 8 seconds, without the menu copy, twice, differently d) Name the farm and the cooking method

13. The pass mark on Bellwether's allergen test is: a) 80% b) 90% c) 95% d) 100%, no partial credit

14. In the allergen protocol, why must the flag be entered into the ticket before the item? a) The POS sorts alphabetically b) A flag appended to an already-fired ticket may never be seen by the line c) It reduces ticket times d) The health code requires that order

15. A "certified food protection manager" credential differs from a food-handler card in that: a) It is issued by the state rather than a private provider b) It is a substantially more demanding certification held by a person with authority over food safety c) It never expires d) It is required in all fifty states

16. Which statement about food-handler requirements is accurate? a) They are federally mandated for all food employees b) They are uniform within each state c) They vary by state and county; some jurisdictions have no requirement at all d) They apply only to back-of-house employees

17. On the cross-training matrix, the number that matters most is: a) The number of checkmarks per employee b) The percentage of the grid filled c) The column total — station depth d) The ratio of certified to in-training

18. Bellwether's pre-shift line-up costs about \$15,215 a year. To break even at a 22% pour cost across 36,140 covers, it must move the check by roughly: a) \$0.16 per cover b) \$0.54 per cover c) \$1.04 per cover d) \$2.50 per cover

19. Which is NOT one of the four limits of cross-training named in §18.7? a) It costs real hours b) It dilutes mastery past a point c) It can become a cover for understaffing d) It reduces the value of the training manual

20. Approximately what share of Bellwether's total annual training spend is wages already sitting inside the labor line? a) About 40% b) About 65% c) About 92% d) About 100%

Short answer

21. Chapter 9 booked \$7,800 for pre-opening training. What is the honest build, what is the gap, and where does roughly 40% of that gap actually land?

22. A server is fully trained at a cost of \$1,361.60 and delivers one dollar more of beverage per cover across 112 covers a week at a 22% pour cost. How long is the payback, and why does that number matter against Chapter 17's finding about the first ninety days?

23. State the rule Bellwether teaches about deviating from a service standard, including the second half that keeps it from becoming an excuse.

24. Name the four recovery moves in order, and state what comping a Hearth Chicken actually costs the restaurant.

25. Why does Figure 18.8's compliance curve fall, and what is the compounding mechanism that makes it fall faster after about week twelve?

26. Name the three things that kill a restaurant training program, and the countermeasure for each.