Day 3

Question 1

Name the red wines (vitner and varietals) Brine carries.

5

Answer 1

Primarius Pinot Noir
J Vineyards Pinot Noir
Dry Creek Zinfandel
Piatelli Malbec
Avalon Cabernet Sauvignon

Question 2

What is the main difference between a comp and a void?

Answer 2

Comps are items or discounts taken off the bill on products that are actually delivered to the table. Items that are not made and taken off the bill are voids.

Question 3

Name the components of the clam chowder.

Answer 3

Clams
Clam juice
Nutmeg*
Celery
Heavy cream
Potatoes
Salt 
Pepper
*allergy!

Question 4

How do you properly place a plate in front of a guest?

Answer 4

From the left with an open hand

Question 5

Where is seat 1 on all of the high tops?

Answer 5

Seat closest to the kitchen

Question 6

Who is Curtis Bloor?

Answer 6

Shift/Schedule manager

Question 7

Name our sister restaurants and where they are located.

Answer 7

Chicken and the Egg, Marietta

Freed Fried Chicken and Such, Battery

Question 8

What does prep sequence mean and how do you use it?

Answer 8

Order food is to come out/courses.

1. View Edit
2. Prep Sequence
3. Highlight
4. Click selection
5. Send order

Question 9

Whos job is it to run food?

Answer 9

All front of house employees

Question 10

How to greet tables

Answer 10

Hello, welcome to Brine!
Have you ever been here before?
Yes/No
No:
Our menu concept is inspired by Santa Monica meets Cape Cod. All of our seafood is wild caught and sustainably sourced. We work with Monterrey Bay Seafood Watch and almost everything here is house made, right down to the hot sauce.
-Reccommend Cocktails and Apps
-Introduce yourself as you’re LEAVING table
“My names ______ by the way, in case you need anything!”