Day 3: Table Service and Desserts/Favorites

Question 1

What is suggestive selling and give an example?

Answer 1

Suggestive selling is a type of upselling that suggests products such as drinks or appetizers to guests instead of simply taking orders. Ex. “can I grab us any drinks from the bar?” or “may I start you off with a coke or a sweet tea?”

Question 2

Why is it important to pre bus tables?

Answer 2

The faster you can clean them the faster you get sat, removes clutter for guests, process is faster.

Question 3

What should be left on table when you present guests their check?

Answer 3

napkin, glass they are drinking from, and possibly dessert plate

Question 4

Describe recooks and how guests complaints are handled.

Answer 4

go to a manager; find ticket, hand tickets to expo

Question 5

Define “silent service”

Answer 5

walk by and grab empty glasses, grab plates without interruption, and refill without asking

Question 6

When should you bring a guest a new drink?

Answer 6

When the drink is halfway

Question 7

List 3 ways you can be involved in teamwork

Answer 7

running food, doing side work, full hands out of dish

Question 8

Who do you communicate with if you need something out of the kitchen?

Answer 8

expo manager

Question 9

Explain how you place a guests plate at the table

Answer 9

protein in front of guest and side on the left

Question 10

When should you present the check to a guest at lunch

Answer 10

after check back: couple minutes after you take food

Question 11

When should you present the check to a guest at dinner?

Answer 11

after (offering) dessert

Question 12

time standards for the following:
reeting the guest
drink delivery
appetizer delivery
lunch entree
dinner entree
check back
handling payments

Answer 12

greeting the guest: 45 seconds
drink delivery: 2 minutes
appetizer delivery: 2-5 minutes after taking order
lunch entree: 12 minutes or less
dinner entree: 12-15 minutes
check back: 1 1/2 after food delivery
handling payments: return to guests and within 1 1/2 minutes of receiving payment

Question 13

Before you present the check to the guests you should offer two things

Answer 13

coffee/dessert

Question 14

How much is an employee discount, do you get one on kids menu items

Answer 14

50%- no

Question 15

Describe the proper method for entering and exiting the service area and why

Answer 15

in right side, out left side- to ensure traffic goes smoothly, to grab food to run, prevent running into each other

Question 16

Do we accept personal checks?

Answer 16

No

Question 17

List and describe our desserts

Answer 17

chocolate turtle cake: heated hersheys double chocolate cake served with a scoop of vanilla bean ice cream topped with warm caramel
Praline cheesecake: New York style cheesecake served on a pecan graham cracker crust and smothered with warm caramel
Apple Walnut Cobbler: A blend of granny smith apples, cinnamon walnuts, served warm, topped with vanilla bean ice cream
Key Lime Pie: our version of the classic key lime pie, served on a graham cracker crust, topped with whipped cream
peanut butter pie: peanut butter mousse in an oreo cookie crust, topped with whipped cream, drizzled with Hershey’s syrup

Question 18

Why are desserts not on our regular menu?

Answer 18

So we can describe and explain them to guests

Question 19

what type of beef do we serve

Answer 19

omaha 100% black angus

Question 20

describe the following cook temperatures
rare
medium rare
medium
medium well
well

Answer 20

rare: cool red center
medium rare: warm red
medium: hot pink
medium well: little pink
well: no pink

Question 21

brief description of the Hawaiian Marinade for our Hawaiin Ribeye and our Steak on a Stick

Answer 21

pineapple, soy, ginger

Question 22

Which steak is marbled and very flavorful?

Answer 22

Ribeye

Question 23

Which steak is so tender you could almost cut it with a fork?

Answer 23

Filet

Question 24

Which steak is hand-cut daily?

Answer 24

All of them

Question 25

What is the weight for the following
fish:
small filet:
large filet:
center-cut sirloin:
ribeye:
Hawaiian ribeye:

Answer 25

fish: 8oz
small filet: 6oz
large filet: 9oz
center-cut sirloin: 10 oz
ribeye: 12, 16 oz
Hawaiian ribeye: 14 oz

Question 26

Which aubreys favorites are served with rice?

Answer 26

Salmon, grilled chicken, market

Question 27

Can you sub a different side item for the rice?

Answer 27

Yes

Question 28

What is the price of the fresh fish and how would you describe it to a guest?

Answer 28

it varies

Question 29

What type of ribs do we serve?

Answer 29

baby back pork (if we have)

Question 30

Can your guests order a half rack?

Answer 30

no

Question 31

describe the hickory chicken as you would to your guests

Answer 31

Lemon lime chicken with cheese , Hickory (bbq), chives over rice with 1 side

Question 32

Can guests order the citrus-glazed salmon with no citrus glazed

Answer 32

yes

Question 33

what is today fresh fish garnished with

Answer 33

lemon

Question 34

what type of fry oil do we use

Answer 34

rice bran

Question 35

if someone has a peanut allergy can they eat our fried foods

Answer 35

yes

Question 36

what you should do if a guest notifies you that they have a peanut allergy

Answer 36

tell expo , put on check couple of times

Question 37

do we have a gluten-free menu and what should you do if asked that question

Answer 37

yes, bring them a menu