Department Certifications Flashcards
Who do you report breakage to and when?
to a manager immediately
what does EO stand for?
event order
what does EO stand for?
event order
How do employees treat equipment and assets?
as they would their own equipment and belongings at home
When is the schedule posted?
At noon everyday on Thursday but could change, depending on business needs.
How many times should the guests name be used throughout service?
whenever appropriate, minimum of three times throughout service
who should be server wine first when a guest has ordered a bottle of wine?
we should provide a sample of wine to the host to receive his/her approval. Then we should serve ladies first, gentleman second, and the host should always be served last.
who escorts the guest to their seating area?
host or any available employee
who is our coffee partner?
La Columbe
who makes our edition beer?
Magnanimous
what type of beer is our EDITION beer?
light lager
if a cocktail server/restaurant server/ server assistant/ host feels uncomfortable when receiving an illegal or immoral request how should he/she respond?
politely decline and notify their leader
if a guest is rude or inappropriate in any way, what actions should you take?
inform your manager immediately. If it is serious, call security.
where is the breakage bin?
in stewarding
besides your EDITION uniform, what five items are part of your uniform?
- wine key 2. pens 3. lighter 4. captains pad 5. black card
Extra credit : SMILE
what is iced tea served with?
- lemon 2. sugar/honey
where is the closest bathroom to The Roof?
to the right of the elevators
what is the maximum amount of time debris or soiled plates may be on a tabletop?
2 minutes
how are soiled dishware and glassware transported to stewarding?ray
on a tray
what should you avoid when speaking to a guest?
slang or phrase fragments
how quick should tables be cleared?
swiftly
how should a guests name be used?
naturally
when can we say no to a guest?
we do not decline any request without offering appropriate solutions
what is the standard on staff uniform?
professional and clean
what is mandatory before walking away from a guest?
interactions are closed with polite, appropriate remarks.
how should the menu look?
in pristine condition and free of any damage.
how should the guests seating area look?
clean and in excellent condition
during a guest interaction, all staff must be:
discreet and not intrusive
how should all stations look in guest view?
neatly maintained and eye appealing
all service must be handled without:
excessive delays or interruptions
what glassware is appropriate for use outside by/ around the pool?
acrylic
how much is valet for restaurant guest?
$10
How do we deliver beverages and food to guest at tables?
using a service tray
who is our cola partner?
pepsi
Name our House Vodka
Ketel One
Name our House Gin
Bombay Sapphire
Name our House Whiskey
Dewars White Label
Name our House Tequila
Milagro Blanco
Name our House Bourbon
Makers Mark
Name our House Rum
Bacardi Superior
Where do we offer bar snacks?
only at bar
Name one NON ALCOHOLIC beer at our bar?
Heineken Zero
Name 2 ways a bar back can assist other team members (lateral service)?
- helping servers with bottle-runs
- taking orders for guests at bar if server is helping another guest
- prep the items needed for a bartenders next drink
- answering questions about the venue/drinks we carry for guests
what are the four garnishes utilized in a bar garnish set-up?
- lemons
- limes
- cherries
- olives
where are the ice machines located?
in the kitchen opposite to stewarding area
where is the glassware washed?
Inside the bar and dishwashing area
what is an 86 list?
this is a list of all liquor/beer/food that is out of stock
who provides the 86 list?
you provide the list to manager and announce during preshift
what is the difference between how you would cut a lemon/lime versus and orange?
lemons & limes are cut in wedge shape, while an orange is cut into a half moon shape
name at least 3 different types of glassware for service
- shot glass
- rocks
- highball
- wine glass
- champagne coupe/flute
name at least 3 bar back closing duties
- burn the ice in the wells
- wipe down bar
- restock all glassware
- restock coolers with beverages (beer, water, red bull, wine, champagne, etc)
- remove trash from behind bar
- help bartenders put liquor back in cage
describe the rotation method for produce handling
first in, first out to ensure freshness
broken glass is always disposed into?
into the blue bin in the main kitchen
when do you ask a guest if you may clear the food items away from the Bar?
when they appear to be finished (pushed plate forward, napkin on plate, not eating food for several minutes)
