Aug 2014

Question 1

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

Answer 1

coaster

Question 2

What does the coaster allow?

Answer 2

Feedback big and bold

Question 3

what should you do to your greets?

Answer 3

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

Question 4

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

Answer 4

• 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

Question 5

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

Answer 5

• That they have an unforgettable time

- building a casual conversation with your guests

Question 6

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

Answer 6

-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

Question 7

How to approach the guests regarding our:

Answer 7

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

Question 8

At a third drink do what?

Answer 8

that there is a two drink per hour policy

Question 9

Never hesitate to

Answer 9

talk to the manager

Question 10

Helping out as a team:

Answer 10

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

Question 11

answer the phone by what ring?

Answer 11

3rd with a smile

Question 12

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

Answer 12

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

Question 13

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

Answer 13

positive

Question 14

you have the power to do what

Answer 14

control the situation by having a good optimistic attitude

Question 15

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

Answer 15

greet the table and then go find the server

Question 16

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

Answer 16

tell the manager and ask for help

Question 17

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

Answer 17

run-out

sell out

Question 18

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

Answer 18

obtain a cc from a guest to start a tab

Question 19

We only want to hold a cc when?

Answer 19

its a busy time
or
when circumstances dictate

Question 20

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

Answer 20

tell a manager immediately and let them take over the situation

Question 21

when it comes to naming tables and tabs:

Answer 21

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

Question 22

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

Answer 22

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

Question 23

Steam beer aka “California Common” Describe:

Answer 23

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

Question 24

English pale ales/ESB

These have 3 categories which vary because of:

Answer 24

the intensity and ABV of the beer

Question 25

The 3 categories of English Pale Ales/ESB are:

Answer 25

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

Question 26

Name 2 Steam Beer:

Answer 26

Anchor Steam

Saint Arnold Icon Green

Question 27

Name 3 English Pale Ale/ESB

Answer 27

Boddington’s
Old Speckled Hen Nitro
Firestone Walker ESB

Question 28

Eng. Pale Ale/ESB, describe:

Answer 28

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

Question 29

Mai means

Answer 29

May

Question 30

Helles means

Answer 30

pale or light in German

Question 31

Name 3 Helles/Maibock

Answer 31

Southern Tier Krumpus
Abita Andygator
Saint Arnold Santos

Question 32

Describe Helles and Maibock:

Answer 32

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

Question 33

Weizenbock/Weizen Doppelbock usually all have what range of ABV

Answer 33

7-9%

Question 34

Name 3 like a Weizenbock/ Weizen Doppelbock

Answer 34

LO Primus
LO Dunklewiess
Shnieder Aventis

Question 35

what are rye 4 styles of sour ales?

Answer 35

berliner wiese
flanders red
flanders brown/oud bruin
gueze

Question 36

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

Answer 36

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

Question 37

name 3 berliner wiess

Answer 37

DFH Festina Peche
Professor Blitz Berliner
Saison Dupont