Aug 2014 Flashcards
What do you place in front of the guest as you greet them?
coaster
What does the coaster allow?
Feedback big and bold
what should you do to your greets?
You should modify your greets to sound natural and cater to each table individually
What are the standards that should be met in the greet process ?
- warm welcoming
- intro of yourself
- recommendation of special or new arrival
- assist new guests with the set up of the flyer paper
- describing and offering a sample of the beer that the guests ask about
- pointing out the food menu and making recommendations
- ALWAYS cater to womb and children first
Throughout your experience with your table it is up to you to make sure what? This means?
- That they have an unforgettable time
- building a casual conversation with your guests
What are the main points in the “good-bye”:
-check and change immediate
-always present the check in a check presenter and let the guests know that you will take care of it at your convince
-Always have a proper bank
-Never ask “do you need change”
-Never short a guests change, we deal in dollars and quarters
always break down change appropriately
-tip should never be removed from the table before the guests leaves unless it is directly handed to you
-When closing out the check always select the correct number of guests
-always thank the guests by name
How to approach the guests regarding our:
two drink per hour beer policy and our total six drinks per visit
At a third drink do what?
that there is a two drink per hour policy
Never hesitate to
talk to the manager
Helping out as a team:
refilling begs, running food, PREBUS, greeting tables, running drinks
answer the phone by what ring?
3rd with a smile
WHat is it not acceptable to do with anyone in the restaurant ?
discuss any kind of problems to anyone in the store especially guests
Make sure that anything that the guests see you do is?
positive
you have the power to do what
control the situation by having a good optimistic attitude
If you notice that a table has not been greeted then?
greet the table and then go find the server
If you think that you are incapable of giving a table 100% then
tell the manager and ask for help
we never “_____” of a product we only “_______”
run-out
sell out
When the restaurant is slow there is no reason to do what?
obtain a cc from a guest to start a tab
We only want to hold a cc when?
its a busy time
or
when circumstances dictate
when a guests is reluctant to give you their card then?
tell a manager immediately and let them take over the situation
when it comes to naming tables and tabs:
use a simple description and be appropriate and polite bc even home office can see what you are writing
checkout procedures when cut and ready to go you have two options:
stay and wait until they are done
or
transfer the entire tab to the other server
Steam beer aka “California Common” Describe:
C: orangey-amber
A: light fruity-minty notes
B: light to med
T: earthy-grassy fading into a toasty graininess and finishing with a lingering floral citrus
English pale ales/ESB
These have 3 categories which vary because of:
the intensity and ABV of the beer
The 3 categories of English Pale Ales/ESB are:
1) Standard ordinary Bitter
2) Special/Best/Premium Bitter
3) Extra Special/Strong Bitter (Eng. Pale Ale)
Name 2 Steam Beer:
Anchor Steam
Saint Arnold Icon Green
Name 3 English Pale Ale/ESB
Boddington’s
Old Speckled Hen Nitro
Firestone Walker ESB
Eng. Pale Ale/ESB, describe:
C: Medium gold to deep copper in color
A: fruity earthy to a mild pine
B: Med
T: mild fruit, toasty to roasty, caramel to earthy, grassy, dry piney finish
Mai means
May
Helles means
pale or light in German
Name 3 Helles/Maibock
Southern Tier Krumpus
Abita Andygator
Saint Arnold Santos
Describe Helles and Maibock:
C; orangy-amber
A; biscuity, caramel, herbal grass
B;med
T; biscuity, caramel, light toffee, grassy flavors with an herbal finish
Weizenbock/Weizen Doppelbock usually all have what range of ABV
7-9%
Name 3 like a Weizenbock/ Weizen Doppelbock
LO Primus
LO Dunklewiess
Shnieder Aventis
what are rye 4 styles of sour ales?
berliner wiese
flanders red
flanders brown/oud bruin
gueze
what is Berliner wises known as to the north and by who
“champagne of the north” and by Napoleon’s troops
name 3 berliner wiess
DFH Festina Peche
Professor Blitz Berliner
Saison Dupont
