Day 2

Question 1

What is meant by take the highroad

Answer 1

success relys on hightough making sure you are attentive and personal communication with guest we are not robots

Question 2

if you see someone you have waited on before,sitting at another table what should you do?

Answer 2

you should go there and touch the table and say hello

Question 3

when a guest asks to substitute something, what does “just because the answer is “yes” doesnt mean it is free” mean to you

Answer 3

there may be an upcharge to the item you substitute so you have to talk to your manager and chef and see what is apporpriate

Question 4

“i can’t get you sauteed cauliflower because i dont have a button for it” what’s wont with this senario

Answer 4

you are saying no to the guest. you should say. “as it turns are we have brocallini”

Question 5

what is the initial cost of the Rare REWARDS enrollment?

Answer 5

$25

Question 6

List 3 benifits members get that creates an immediate value.

Answer 6

-$25 to use on your next visit
(which is equivelent of spending 350 rewards points)
-automatically rewarded $25 on your bday
-automatically rewarded $25 on your anniversary of membership

Question 7

what grade of beef do we feature

Answer 7

we offer a Dry aged cut for out feature. sometime we have beef that start off dry aged then end off wet aged.

Question 8

Except for what steak

Answer 8

our Filet has USDA choice or better

Question 9

why is marbling important

Answer 9

because it give the steak more flavor and moisture the fat act like a butter making it more flavorful

Question 10

most of our meat is wet aged

Answer 10

for at least 28days

Question 11

wet aged steak

Answer 11

wet aged steak are cyrovaced allowing no air to get in allowing for the process of the natural breaking down of enzymes that break down the tissue and muscle making it more tender and and flavorful.

Question 12

dry aged steak

Answer 12

has been stored out exposed to air in a tempreture controlled environment measuring humidity and air flow. the result is a roust flavor known as a nuttier flavor steak.

Question 13

what should not be done with entree plates once leaving the kitchen

Answer 13

handing off to someone else

Question 14

how should we place bone in steaks in front of the guest

Answer 14

bone in back protein infront

Question 15

what do we do with all produce (including bar fruit before serving out guest)

Answer 15

we victory wash them minimizing the chances of foodborne disease from being transmitted

Question 16

when a guest orders a steak what do we ask them for their choice of sides

Answer 16

• mac and cheese
• lemons charred brocalini
• roasted asparagus

Question 17

when a guest orders a sandwich what do we ask then for their chose of sides

Answer 17

• mac and cheese
• lemons charred brocalini
• roasted asparagus

Question 18

if a guest want to substitute fore a different side with a sandwhich what should you suggest

Answer 18

we allow if for potato and side salad

Question 19

what should you do when serving any and all steaks

Answer 19

“plates are extremely hot. do not touch. please cut through the center of your steak to make sure it is prepared perfectly”

Question 20

what 4 peices of info should be on the upcook/refire chit

Answer 20

• table #
• position #
• STEAK
• TEMP
• possible necessary sides