Day 4 Training Server Questions

Question 1

What are the steps of our allergy protocol?

Answer 1

fill out yellow slip before ringing in order, give to manager, manager will check with chef, chef will ok or not ok, then manager will bring slip back to you and you can ring in for table.

Question 2

What are the steps we take when the guest does not like something?

Answer 2

Take the dish away. Try to ask why the customer didn’t like it, what they didn’t like about it. Alert the manager immediately. Show manager dish/chef dish.

Question 3

What sides are suitable for a guest who is Gluten and Dairy free?

Answer 3

Depends on Grill. Broccoli, squash without butter, crispy potatoes no ranch

Question 4

Explain the difference between pan-fried mashed potatoes and crispy fingerling potatoes

Answer 4

Crispy: fried then tossed in a spice mixture of paprika, salt, pepper, onion powder, garlic powder
Pan: mashed potatoes, fried in bacon fat, looks like a saucer

Question 5

What are tonight’s sorbet and ice cream flavors?

Answer 5

varies

Question 6

What espresso drinks do we offer?

Answer 6

-espresso martini
-americano
-black coffee
-latte
-cappucino
-decaf latte
- etc.

Question 7

What is madeira and how is it made?

Answer 7

fortified wine made on the island (also named Madeira) in Portugal. Fermentation process is stopped by adding natural grape spirit so it is higher in RS and ABV than normal wine.

Question 8

What three flights are listed on the dessert menu? What is the difference between them?

Answer 8

Holy Trinity Redux (madeiras, sweet fermented wine) , Exploration of Four Styles ( blandys) , Cognac vs. Armagnac. (comparison)