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J. Alexander's > DAY 1 > Flashcards

DAY 1 Flashcards

0
Q

What is the three tier station?

A

Your station
Your neighbor’s station
The whole restaurant

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1
Q

What are the eight attributes of a champion?

A 
Bent for Action
Committed to our creed
Efficiency 
Entrepreneurship 
Organized Chaos
Teamwork
Value driven
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2
Q

If a party asks for their server, what is the proper response?

A

Is there anything I can get for you?

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3
Q

What are the four priorities of a server?

A
  1. Immediate greet and first round of drinks
  2. Hot food hot, cold food cold
  3. Full hands in, full hands out
  4. 45 second bus
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4
Q

What is seamless service?

A

Genuine hospitality, perfect timing, perfect food, perfect crumbing and manicuring, and perfection in the anticipation of guest needs.

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5
Q

What is legendary service?

A

“Service worth talking about.” Guests will want to share it with others

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6
Q

What are three examples of being bent for action?

A

Picking up debris from floor
Offering seating hands when host stand is busy
Filling and stocking in the ally to prepare for a busy shift

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7
Q

What is a friendly busy?

A

A friendly reminder to increase one’s ATD

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8
Q

What does a tented hard check on a table mean?

A

The table needs an immediate greet.

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9
Q

What should you do if a guest asks you where the restroom is?

A

Walk the guest to the restroom.

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10
Q

Who is the last person to check the food quality coming out of the kitchen?

A

The person running the food.

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11
Q

When do we bring drink refills to the guests?

A

When the drink is 1/2 full. Never leave empty glasses unless requested ( unless IT, guest may have sugar mixed to liking).

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12
Q

After you station is closed, what is the order of completing things?

A

Tables
Side work
Silver
Cash out

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13
Q

Define each sequence of events:

Quick and genuine greet?

A

45 second greet consisting of offering beverages and 2 specific appetizers.

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14
Q

Define each sequence of events:

First round drinks; list all time standards…

A

1 minute for non-alcoholic drinks
2 minutes for any cocktail or glass of wine
3 minutes for wine bottle service (2 where server pours own wine)

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15
Q

Define each sequence of events:

Featuring at lunch and dinner?

A
  1. Refer to the featured menu items
  2. Offer the additional items discussed in line-up
  3. Answer any questions the guest may have
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16
Q

Define each sequence of events:

What time to the micros switch menu prices to dinner?

A

4pm

17
Q

Define each sequence of events:

Order taking…

A

Order must be timely and correct.

18
Q

Define each sequence of events:

Anticipating guest needs…

A

A guest should need for nothing during the dining experience.

19
Q

Define each sequence of events:

Guest contract and time standard…

A

A verbal agreement between you and a guest. A guest contract includes those items that are immediately needed for a guest to continue their meal. A guest contract must be at the table within 1 minute of their request.

20
Q

Define each sequence of events:

Proper food and drink placement?

A

When a product is ordered, it is delivered to the guest without table side auctioning. Use seat numbers.

21
Q

Define each sequence of events:

Silent service…

A

Hospitable professional service delivered with strong sense of anticipation.

22
Q

Define each sequence of events:

Quality check of any food item…

A

When a product is delivered to a guest, the home base server must quality check the table within two minutes or two bites.

23
Q

Define each sequence of events:

Manicuring a table…

A

Unobtrusively removing unneeded items from a table.

24
Q

Define each sequence of events:

Pre-bus…

A

Unobtrusively removing plates before, during, and after the dining experience.

25
Q

Define each sequence of events:

Crumbing a table

A

Removing debris from tabletop with a crumber

26
Q

Define each sequence of events:

Marking a table…

A

Presenting a guest with new flatware. Remember to re-mark when there is a re-cook at a table.

27
Q

Define each sequence of events:

Featuring at last point of service…

A

When entrees are finished, homemade server must offer two specific desserts and cappuccino or coffee.

28
Q

Define each sequence of events:

Being check ready…

A

Anticipating a party’s departure by keeping the guest check on the person after entree ringing. Must be kept updated after new items are added. After last point of service, if guest declines dessert or coffee, server presents check to guest and then prebus and manicure.

29
Q

Define each sequence of events:

Correct check amount…

A

Before delivering check to guest, server must review hard check items to make sure they match soft check.

30
Q

Define each sequence of events:

Credit card and change delivery and time standard…

A

Immediately after check has been presented, credit card vouchers are presented on tray. Server says, “thank you mr./ms. So and so, have a great day/evening.” Cash is delivered on a cash tray in descending order with bills facing the same direction. Never ask if guests need change,

31
Q

What is time standard for bussing a table after the party has departed?

A

45 seconds to bus, clean, reset flatware, and reseat. Table should be free of all plate and glassware.

32
Q

What is guest right of way?

A

Guests have the right of way in our walking paths. We step aside with a smile.

33
Q

Provide ingredients and abbreviations:

“Mexico City Spinach con Queso”

A

“Queso App”
Queso, jalapeños, onions, chicken stock, tomatoes, spinach.

Served with a side of pico de gallo salsa and basket of warm tortilla chips.

34
Q

Provide ingredients and abbreviations:

Pico de Gallo Salsa and chips

A

“Salsa App”
Onion, jalapeño, cilantro, tomato.
Served with basket of warm tortilla chips.

35
Q

Provide ingredients and abbreviations:

Calamari

A

“Cala App”

Lightly breaded calamari (8oz) seasoned with La Louisiana seasoning, served with a side of homemade marinara. Garnished with imported Parmesan, lemon half, and parsley.

36
Q

Provide ingredients and abbreviations:

Smoked Salmon Dip

A 
"Smoke App"
Smoked salmon (8oz) marinated with orange peel, brown sugar, red pepper, garlic, and salt. Tossed with a dill tartar sauce and served with toast points.
37
Q

Provide ingredients and abbreviations:

Onion Rings

A

“Ring App”

Ten large onion rings buttermilk battered and fried with panko breadcrumbs. Served with chili mayo and ketchup.

38
Q

Provide ingredients and abbreviations:

Fire grilled Artichokes

A

“Choke App”

Grilled artichoke halves (4) seasoned with steak and burger seasoning and herb butter, served with side of remoulade sauce and garnished with parsley.

39
Q

Provide ingredients and abbreviations:

Margherita Pizza

A

“Marg Pizza”

Homemade tomato sauce, fresh mozzarella. Topped with basil.

40
Q

Provide ingredients and abbreviations:

BBQ Chicken pizza

A

“BBQ pizza”

Homemade BBQ sauce, roasted chicken, caramelized onions, smoked Gouda, and fresh mozzarella cheeses. Topped with julienne cilantro.

41
Q

Provide ingredients and abbreviations:

Chicken pasta soup

A

“CPS”

Button mushrooms, penne pasta, poached chicken breast, and snap peas in a rich cream base with coast to coast fresh chopped parsley.

J. Alexander's (5 decks)

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