Day 2 Flashcards
1
Q
What is a pivot point?
A
It’s a system that allows any food runner or server that walks up to the table to know who gets what, without ‘auctioning’ off the food or drinks.
2
Q
Who is Cliff Webb?
A
Ex chef de cuisine
3
Q
Describe the opening sidework.
A
Refill Ice Set Patios Roll all remaining silverware tea/coffee spot sweep set up expo set up server station cut fruit fill sauces
4
Q
In what order would you serve the following guests? A. Man in his 50's B. Lady in her 30's C. Lady in her teens D. Small child 10 years old
A
B
C
A
D
5
Q
What type of information should you always remember to retrieve from guests?
A
Allergies and aversions
6
Q
When should you check back on a table after they receive their entrees?
A
2 minutes or 2 bites, whichever comes first.
7
Q
Where is seat one on all the banquet tables?
A
Seat closest to the Kitchen
8
Q
How is the house-made lobster roll prepared?
A
Two Ways:
- Cold with house-made lemon dill mayo
- Hot with butter
9
Q
What kind of tortillas are primarily used in the fish tacos? What other kinds of tortillas do we have?
A
Flour, but corn is optional.
