FAQ Flashcards
ōkta’s address
618 NE 3rd St, McMinnville, OR 97128
Proprietors
Katie Jackson
Shaun Kajiwara
Partner & Executive Chef
Chef Matt Lightner
General Manager
Christine Langelier
Assistant General Manager
Reyn Nakamasu
Service Manager
Montana Zarden-Benson
Beverage Director
Ron Acierto
Tributary Manager
Hannah Kneeland
Tributary Rooms Manager
Stefani Staats
Events Coordinator
Ali Elder (Somm)
Who makes the White Porcelain, Sconces and Ceramic Spoons?
Lilith Rocket (Portland, OR)
Raku clay (bread plates, salt troughs, DR coffee mugs)?
Lindsay Oesteritter
What is the Raku process?
The removal of a clay object from the kiln at the height of firing and causing it to cool very rapidly
Colorful/white porcelain?
Ani Kasten
White Oak “Feast” armchairs?
Bowen Liu (Friends with Cody Compagna)
White Oak Tables, side tables, lounge tables
Cody Compagna - COMPAGNE - Portland, OR
Maplewood (chargers, wood cutlery, service trays)
Hew Woodworking - Sterling Collins (Portland, OR)
Hiroko Takeda
Japanese artist residing in New York City.
Dash - Name represents the waffle weave of the fabric (Cellar Hall)
Ame (“Ah-Meh”) - means rain in Japanese. Represents the rain falling off of the straw hats worn by workers in a rice field (Dining Room)
Mia Nolting
Card illustration. Illustrator and author from Cali, living in PDX.
Olaf Beckman
Photos of different rivers in Oregon. Each room is named after these different rivers.
Zalto
Austria: AP, Small Flutes, Burgundy, Bordeaux, beer flutes, white wine
Sophenwald
Austria: thicker flutes
Kimura
Japan: cocktail and water glasses
One inch rule
When placing something down anywhere, slow down when within an inch and place with intention and control.
Yield Pattern
Guests > hot food > cold food > full drinks > empty plates > empty drinks > empty hands
Pendulum
3 is a crowd. No more than 2 in a group in dining room.
Active tray service
One person holds tray while other person follows while they drop food
Non verbal communication
Touch lapel, make eye contact to signal for help
Slight head nods, gently touching back of another employee when walking behind
The Bubble
Invisible field around the table that protects guests from feeling intruded upon.
2,5,8,9 have larger bubbles
The rest are around individual guests
Dining room language
Don’t use words like “we”
Guests not customers
Avoid saying no (including no worries, no problem) offer the next step, solution when unable to do something
Avoid repetitive phrases like “enjoy” or “from our farm”
Non Negotiables
Pull chairs
Don’t run. Catwalk
Answer any questions to guests. If you don’t know say “I would love to find out!”
Replace dropped or soiled napkins
Be prompt at solving spillage or incidents
Check with expo before running
DO NOT DROP FOOD IF THERE IS NO MISE
Greet guests
One person at a table at a time
Never leave floor without letting expo or manager know
