3 Tests Flashcards
Describe the Balkan cuisine.
Every region has its own distinct culinary traditions. Balkan cuisine is heavily influenced by Mediterranean cooking.
Define Team Service:
Team service requires communication and trust between the staff members. Always be willing to pitch in and in turn others will be there to help you.
Why do we train staff on Seating Position Points at our bar seats and our tables?
It helps us communicate specific guest needs to the rest of the staff. Additionally, it ensures that food is delivered to the right person
Explain the difference between Pre-Bussing and Bussing?
Pre-bussing: maintaining cleanliness/organization of a table throughout a meal.
Why do we use Beverage Napkins at the bar as we greet the guest(s)?
To indicate to others that the guest(s) has been greeted.
Do we accept requests for music?
As our playlists are unique and designed to chaperon the contemporary Balkan concept we will be very selective in accepting music requests.
Should the host assist a seated guest if their server isn’t around?
Yes, when it doesn’t interfere with your primary responsibilities. If there’s no time, notify server and give as many details as possible.
When should a host reset a table? Should it be the seater or greeter?
When they have time and it doesn’t interfere with their other responsibilities. Seater.
Why should all guests (including bar guests) receive a menu?
Menus include the cocktail and wine list; it gives the guest a chance to peruse our choices and options.
What is the “Guests’ Right Of Way”?
When approaching a guest, always move aside so they have the right of way.
List at least 3 responsibilities of the greeter.
- Greets all guests with a warm, friendly, smile.
- Maintains Reservations and Wait List.
- Gives all waiting parties a fair wait time estimate.
List at least 3 responsibilities of the seater.
- When a guest is ready to be sat, the seater have to know how many guests are in the party and where you are they going to be seated.
- The seater should take the appropriate number of menus to the table.
- Let the guests sit and then pass out the menus.
What information should you gather in your pre-shift meeting with the manager on duty?
Soup of the day, the special, special guests and events and the seater and the greeter should be assigned.
How do you handle a shift change? Why is it important to use the labor cards?
My primary responsibility. the change must be entered into the Labor Cards, located at the hoststand, and initialed by a manager.
What kind of team service do we practice at amбar? Explain in your own words.
“Advanced Team Service.” It requires communication and trust between all areas of the staff. Always be willing to pitch in and in turn others will be there to help you.
