Aug 2014 Flashcards

1
Q

What do you place in front of the guest as you greet them?

A

coaster

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2
Q

What does the coaster allow?

A

Feedback big and bold

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3
Q

what should you do to your greets?

A

You should modify your greets to sound natural and cater to each table individually

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4
Q

What are the standards that should be met in the greet process ?

A
  • 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
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5
Q

Throughout your experience with your table it is up to you to make sure what? This means?

A
  • That they have an unforgettable time

- building a casual conversation with your guests

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6
Q

What are the main points in the “good-bye”:

A

-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

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7
Q

How to approach the guests regarding our:

A

two drink per hour beer policy and our total six drinks per visit

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8
Q

At a third drink do what?

A

that there is a two drink per hour policy

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9
Q

Never hesitate to

A

talk to the manager

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10
Q

Helping out as a team:

A

refilling begs, running food, PREBUS, greeting tables, running drinks

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11
Q

answer the phone by what ring?

A

3rd with a smile

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12
Q

WHat is it not acceptable to do with anyone in the restaurant ?

A

discuss any kind of problems to anyone in the store especially guests

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13
Q

Make sure that anything that the guests see you do is?

A

positive

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14
Q

you have the power to do what

A

control the situation by having a good optimistic attitude

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15
Q

If you notice that a table has not been greeted then?

A

greet the table and then go find the server

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16
Q

If you think that you are incapable of giving a table 100% then

A

tell the manager and ask for help

17
Q

we never “_____” of a product we only “_______”

A

run-out

sell out

18
Q

When the restaurant is slow there is no reason to do what?

A

obtain a cc from a guest to start a tab

19
Q

We only want to hold a cc when?

A

its a busy time
or
when circumstances dictate

20
Q

when a guests is reluctant to give you their card then?

A

tell a manager immediately and let them take over the situation

21
Q

when it comes to naming tables and tabs:

A

use a simple description and be appropriate and polite bc even home office can see what you are writing

22
Q

checkout procedures when cut and ready to go you have two options:

A

stay and wait until they are done
or
transfer the entire tab to the other server

23
Q

Steam beer aka “California Common” Describe:

A

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

24
Q

English pale ales/ESB

These have 3 categories which vary because of:

A

the intensity and ABV of the beer

25
Q

The 3 categories of English Pale Ales/ESB are:

A

1) Standard ordinary Bitter
2) Special/Best/Premium Bitter
3) Extra Special/Strong Bitter (Eng. Pale Ale)

26
Q

Name 2 Steam Beer:

A

Anchor Steam

Saint Arnold Icon Green

27
Q

Name 3 English Pale Ale/ESB

A

Boddington’s
Old Speckled Hen Nitro
Firestone Walker ESB

28
Q

Eng. Pale Ale/ESB, describe:

A

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

29
Q

Mai means

A

May

30
Q

Helles means

A

pale or light in German

31
Q

Name 3 Helles/Maibock

A

Southern Tier Krumpus
Abita Andygator
Saint Arnold Santos

32
Q

Describe Helles and Maibock:

A

C; orangy-amber
A; biscuity, caramel, herbal grass
B;med
T; biscuity, caramel, light toffee, grassy flavors with an herbal finish

33
Q

Weizenbock/Weizen Doppelbock usually all have what range of ABV

A

7-9%

34
Q

Name 3 like a Weizenbock/ Weizen Doppelbock

A

LO Primus
LO Dunklewiess
Shnieder Aventis

35
Q

what are rye 4 styles of sour ales?

A

berliner wiese
flanders red
flanders brown/oud bruin
gueze

36
Q

what is Berliner wises known as to the north and by who

A

“champagne of the north” and by Napoleon’s troops

37
Q

name 3 berliner wiess

A

DFH Festina Peche
Professor Blitz Berliner
Saison Dupont