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Switchback Grille > Final Advaced Server Test > Flashcards

Final Advaced Server Test Flashcards

1
Q

List all of the Appetizers and prices at Switchback Grille

A 
Tomato Soup     $8
Fresh Burrata $12
Calamari     $13
Sea Scallops     $17
Crab Cakes     $18
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2
Q

List all of the Salads at Switchback Grille

A 
Fresh Berry Salad     $11
Spinach & Grape Salad     $12
Wedge Salad     $11
Caesar Salad     $10
Beet Salad      $12
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3
Q

List the different cuts of steaks that we offer with their ounces and prices

A

Petit Filet Mignon…..7 oz. $39
Manhattan York Strip…..14 oz. $47
House Filet Mignon…..11 oz. $47
All Natural Rib-Eye…..18 oz. $48

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4
Q

List the desserts on our dessert menu:

A 
Tahitian Vanilla Bean Creme Brûlée
Chocolate  Banana Bread Pudding
New York Cheesecake
Carrot Cake
Raspberry Sorbet
A & W Root Beer Float
Ice Cream Scoop
Thick Milk Shake
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5
Q

Which desserts are made here in house?

A

Creme Brûlée
Chocolate Banana Bread Pudding
New York Cheesecake
Carrot Cake

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6
Q

List the entree sides that we offer:

A 
Mashed Potatoes
Baked Potatoes
Roasted Potatoes
Sautéed Mushrooms
Steamed Broccoli
Creamed Spinach
Fresh Asparagus
Mixed Vegetables
Creamed Corn
Au Gratin Potatoes
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7
Q

List the vegetables in our Mixed Vegetables:

A 
Zucchini
Green Beans
Peppers (3 kinds)
Brocollini
Carrots
Red Onions
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8
Q

How does Switchback prepare our Asparagus?

A

Steamed and Grilled

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9
Q

What sides do we offer “Steamed” or “Sautéed”?

A

Asparagus

Broccoli

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10
Q

What are the four Cheeses in our Creamed Corn?

A

Cream Cheese
Asiago
Parmesan
Marscapone

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11
Q

Name the three steak sauces we offer

A

Port Wine Reduction
Bordelaise
Peppercorn

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12
Q

What year did Switchback Grille open?

A

1996

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13
Q

What year did Jack’s Sports Bar open?

A

2006

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14
Q

What year did Dulivia Ristorante Italiano?

A

2020

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15
Q

Who is the owner of Switchback Family of Restaurants?

A

Mike Marriott

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16
Q

Name all six components (businesses) of the Switchback Family?

A

1) Switchback Grille
2) Jack’s Sports Bar
3) Dulivia Ristorante Italiano
4) Switchback Trading Co.
5) Black Walnut Catering
6) Utah State Liquor Agency

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17
Q

What is the name of the primary rock formation/mountain directly outside our main dining room window?

A

West Temple

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18
Q

What is the nAne of the primary rock formation/mountain behind our main building?

A

Watchmen

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19
Q

What hike in the park inspired the Switchback name?

A

Angels Landing

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20
Q

What tribe are the rugs inside the dining room from?

A

Zapotec

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21
Q

Where is the Zapotec tribe located?

A

Oaxaca, Mexico!

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22
Q

What is the shuttle stop number in front of Switchback Grille?

A

Shuttle stop number 6

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23
Q

What What is the name of Zion National Park before it became a National Park?

A

Mukuntuweap

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24
Q

What year did Zion National Park become a national park?

A

1919

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25
Q

True or false. Was Zion National Park Utah’s first national park?

A

True

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26
Q

Who is the artist of the paintings above each fireplace?

A

Kirk Randall

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27
Q

How much do we recommend you bring as a “bank”?

A

(1) $20; (2) $10; (3) $5; &; (10) $1 = $65.

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28
Q

If you are sick and cannot make it to work, what must you do and when?

A

1) Find a replacement.

2) Call and notify a manager three hours prior to your start of shift.

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29
Q

What time should you show up fully dressed for your shift?

A

4:00 pm

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30
Q

What time is Pre-Serve meeting?

A

4:20 pm

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31
Q

What two permits must a server readily have available or on file when serving?

A

1) Southwest UTAH Food Handlers Permit

2) On-Site Server/Seller Permit

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32
Q

To prevent guest check errors, what should you do after your guests leave?

A

Pick up the guest check presenter as soon as possible, and check to make sure that all receipts are left.

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33
Q

What is the possible consequence of not passing and alcohol screening test if you are asked to perform one?

A

Release from scheduled shift for 48 hours

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34
Q

When may you purchase anything from the liquor agency and/or Trading company?

A

Up to one hour prior to a scheduled shift and not in uniform.

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35
Q

What are the only complementary drinks for employees?

A

Iced Tea and soft drinks.

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36
Q

When are you able to sit down and visit with customers or friends while on duty?

A

Never. You may visit with customers but you may not sit down.

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37
Q

What is the time window for clocking in?

A

5 minutes prior and 10 minutes after your scheduled shift.

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38
Q

When ringing up an order, is it OK to send appetizers and entrées on the same ticket?

A

No

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39
Q

How many seat numbers are on table 21?

A

10!

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40
Q

If table 42 and 43 are pushed together, how many seat numbers are there?

A

6 seat numbers.

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41
Q

Staff while not on shift are given a discount of _________ with up to four people in their party.

A

30%

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42
Q

List all 10 varietals of our “wines by the glass”.

A
  1. Chardonnay
  2. Riesling
  3. Pinot Grigio
  4. Pinot Noir
  5. Cabernet
  6. Merlot
  7. Shiraz
  8. Malbec
  9. White Zinfandel
  10. Red Zinfandel
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43
Q

How many ounces are in each glass of wine?

A

5 oz.

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44
Q

How many 5 ounce glasses per 750 mL bottle should you get?

A

5

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45
Q

Name the three beers that we have on tap. List the darkest first.

A
  1. Polygamy Porter
  2. Cutthroat Pale Ale
  3. Golden Spike Hefeweizen
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46
Q

Name the premium wines that we offer by the glass:

A

Cabernet - Beringer “Founders’ Estate”
Syrah - Parducci “True Grit”
Merlot - Beringer “Private Selection”
Pinot Noir- Mark West
Malbec - Don Miguel Gascon
Zinfandel - Cline “Old Vine”
Chardonnay - Kendall Jackson “Vintner’s Reserve”
Sauvignon Blanc - Villa Maria “Private Blend”
Riesling - Ste. Chappelle “Special Harvest”
Riesling - Fetzer “Goosefoot Road”
Pinot Grigio - Ecco Domani

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47
Q

How much is the corkage fee at Switchback Grille?

A

$20

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48
Q

What premium alcohol is in our Mai Tai and what type of glass will it be served in?

A

Zaya Reserve Rum. Hurricane glass.

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49
Q

What premium alcohol is in our Cosmopolitan and what style glass will it be served in?

A

High West 7000 Vodka and a Martini glass.

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50
Q

Which two of our premium liquors that we serve our distilled here in Utah?

A

High West 7000 Vodka

High West Double Rye Whiskey

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51
Q

What are the two premium cocktails that we offer which contain Woodford Reserve Bourbon?

A

Bourbon Manhattan

The Boulevardier

52
Q

What bottled beer do we regularly offer that has 9.0% ABV?

A

Squatters Hop Rising

53
Q

Name the draft beers that are available to a typical tour group.

A
  1. Polygamy Porter
  2. Cutthroat Pale Ale
  3. Golden Spike Hefeweizen
54
Q

What are the bottled beers that are typically available to tour groups?

A
  1. Coors
  2. Coors Light
  3. Bud
  4. Bud Light
  5. Miller Light
  6. O’Doul’s
55
Q

What are the wine varietals typically available to tour groups?

A
  1. Cabernet

2. Chardonnay

56
Q

In what alcoholic beverage is Ginger Beer used in most?

A

Moscow Mule (or any mule drink)

57
Q

Can any employee clear off a glass that still has alcohol in it AFTER the guests have paid their check, left the table, and exited the restaurant?

A

Yes

58
Q

What are the legal consequences if you serve a minor by the Utah law?

A

Class B Misdemeanor
$1,000 and up to 6 months in jail
Retake Utah Seller/Server Training

59
Q

In Utah, is all draft beer 3.2%?

A

No

60
Q

If there is only one person at a table, can they order a whole bottle of wine just for themselves?

A

Yes

61
Q

What two (2) pour ounces do we use for primary liquor?

A

1.0 oz. and 1.5 oz.

62
Q

If a customer asks for a drink that is “neat”, how should it be prepared and served?

A

It will be made without ice nor mixer.

63
Q

If a customer ordered a martini up or straight up how will it be prepared?

A

It will be stirred or shaken with ice and strained into the glass.

64
Q

If a cocktail is ordered on the rocks, how will it be prepared and served?

A

It will be poured over ice in the glass and served with the ice.

65
Q

What is the BAC level in Utah?

A

.05

66
Q

What does BAC stand for?

A

Blood Alcohol Content

67
Q

What is probably the most serious liquor law violation in Utah for a server?

A

Serving alcohol to a minor.

68
Q

Name FOUR forms of ID that are valid when asked for ID to purchase alcohol?

A
  1. Valid United States State issued Drivers License or ID card.
  2. U.S. Passport
  3. United States Military ID Card
  4. Valid foreign passport
69
Q

Name our reserved wines.

A
  1. Sonoma Cutrer Chardonnay
  2. Charles Krug Cabernet
  3. Cline “Ancient Vines” Zinfandel
70
Q

Dram Shop Laws are established at what level of government?

A

The State level through common law, legislation, or both.

71
Q

What are some signs of intoxication?

A
  1. Slurred Speech
  2. Purchasing excessive amounts of alcohol.
  3. Aggression
72
Q

When handling an intoxicated person, you should do which of the following?

A

Avoid letting other patrons get involved in the matter.

73
Q

What is the difference between a traditional New York strip and our Manhattan New York strip?

A

We trim the fat edge off of the New York Strip.

74
Q

What are the different types of meat in the Napoleon Meatloaf?

A
  1. Veal
  2. Buffalo
  3. Pork
75
Q

Name our house made desserts

A
  1. Créeme Brûlée
  2. Chocolate Banana Bread Pudding
  3. Raspberry Cheesecake
  4. Carrot Cake
76
Q

If a customer is not happy with anything that they have ordered, what must you do after finding out what was wrong with their item?

A

Notify a Manager immediately

77
Q

What grade of beef do we serve here at Switchback Grille?

A

USDA PRIME

78
Q

Name the top three USDA grades of steaks

A
  1. Prime
  2. Choice
  3. Select
79
Q

Marbling is…

A

The white flecks and streaks of fat within the lean sections of meat.

80
Q

What company processes our prime grade steaks?

A

Creekstone Farms

81
Q

Where is the location of Creekstone farms processing plant?

A

Arkansas City, Kansas

82
Q

Who designed the processing plant for Creekstone farms in Arkansas City, Kansas?

A

Temple Grandin

83
Q

During the 90 day feedlot time, what is the prime ingredient in the feed for the cattle?

A

Vitamin enriched grain by-product.

84
Q

During the final weeks leading up to beef processing, what is the prime ingredient in the feed for the cattle?

A

Corn

85
Q

Is the crown rack ribs a full or half order?

A

Full

86
Q

What is the Free-Range Stuffed Chicken stuffed with?

A
  1. Cream Cheese
  2. Mushrooms
  3. Spinach
  4. Heavy Cream
  5. Salt & Pepper
87
Q

You will need to describe the Free-Range Chicken entree as if speaking to a guest….

A

Include Sous Vide!

88
Q

What is the language origin of “Sous Vide”?

A

French

89
Q

You will be required to explain the “Sous Vide” method of cooking along with some of its benefits!

A

Sous-vide: French for ‘under vacuum’),[1] also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around 131 to 140 °F for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

90
Q

How can a manager know what stake a guest has when they approach a table?

A

By the plate it is on. Each steak is assigned a different plate.

91
Q

Be prepared to describe in your own words (as you would to a guest) the Crown Rack of Baby Back Pork Ribs.

A

There is no specific description. Must be in your own words.

92
Q

Be prepared to describe in your own words (as you would to a guest) The Spinach & Grape salad.

A

There is no set response. It is your personal description.

93
Q

What are the four main ingredients in the Sea Scallop Appetizer?

A
  1. Bacon wrapped Scalloos
  2. Stuffed Mushrooms
  3. Sundried Tomatoes
  4. Parma Creme
94
Q

What items are available for our Vegetable Collection entree?

A

Any 4 side items.

95
Q

Describe how the Fresh Burrata appetizer is prepared from base up to final garnish.

A
  1. Pesto base
  2. Burrata
  3. Baby Heirloom Tomatoes
  4. Basil Infused Olive Oil drizzled on
  5. Balsamic Reduction drizzles on
  6. Pine Nuts sprinkled on
  7. Garnished with fresh Basil leaf(ves).
96
Q

What steak temperatures do we print on the menu for the guests to choose from?

A 
Blue Rare - 115 degrees
Rare - 125 degrees
Medium Rare - 130 degrees
Medium - 138 degrees
Medium Well - 148 degrees
Well Done - 155 degrees
97
Q

Describe in your own words how the trout is prepared AND plated.

A

There is no set description but you need to include sauce, garnishing, crust description, and presentation.

98
Q

What are the top eight (8) food allergens? You must get all 8 to be correct.

A
  1. Milk
  2. Eggs
  3. Fish
  4. Crustacean/Shellfish
  5. Tree Nuts
  6. Peanuts
  7. Wheat
  8. Soya
99
Q

What ingredients are in our Steak Butter?

A
  1. Softened Butter
  2. Worcestershire
  3. Soy Sauce
  4. Dijon Mustard
  5. Minced Garlic
100
Q

What ingredients are in our Steak Salt?

A
  1. Kosher Salt
  2. Shaker Ground Pepper
  3. Granulated Onion
  4. Granulated Garlic
101
Q

What four cheeses are in our Four Cheese Sauce?

A
  1. Cream Cheese
  2. Parmesan Cheese
  3. Asiago
  4. Mascarpone Cheese
102
Q

Is there a possible allergen in our Tomato Soup?

A

Yes! Heavy Cream which is a Milk allergen.

103
Q

What spices are on our Roasted Baby Potatoes?

A
  1. Olive Oil
  2. Tarragon
  3. Rosemary
  4. Oregano
104
Q

What vegetables are included in our Mixed Vegetables?

A
  1. Zucchini
  2. Tri-Bell Peppers
  3. Red Onions
  4. Broccolini
  5. Baby Carrots
  6. Green Beans
105
Q

What ingredients are in our Goat Cheese blend?

A
  1. Goat Cheese
  2. Horseradish
  3. Heavy Cream
  4. Salt & Pepper
106
Q

What cheeses are in our pizza cheese blend?

A
  1. Provolone
  2. Mozzarella
  3. Romano
107
Q

How many different cheeses are in our Au Gratin Potatoes? And what are they?

A

Provolone, Mozzarella, Romano, Asiago, & Parmesan

108
Q

What temperature range is considered the danger zone?

A

40 degrees F - 140 degrees F

109
Q

Dirt, broken glass, and staples from packing are classified as what?

A

Physical Hazrads

110
Q

The word pathogenetic means what?

A

A certain Bacterium

111
Q

FIFO stands for what?

A

First In, First Out

112
Q

Sanitizing utensils is important because?

A

It will reduce the transfer of pathogenic microorganisms.

113
Q

Name the four (4) Gin’s that we offer in the bar.

A
  1. Tanqueray 10
  2. Tanqueray
  3. Bombay Sapphire
  4. Beefeaters
114
Q

How long is a Food Handlers Certificate good for?

A

30 days

115
Q

What certification must you provide to management within 37 days of hire?

A

Southwest Utah Food Handlers BLUE Card!

116
Q

While you are clocked in and on shift, what food discount percentage are you offered?

A

60%. But you cannot take ordered food home at that discount.

117
Q

How full do salt and pepper containers need to be prior to clocking out?

A

No overhead lighting can be visible through the shaker.

118
Q

How many seats are in table 36?

A

6

119
Q

How many seats are on table 25?

A

2

120
Q

What temperature is medium rare?

A

130 degrees F

121
Q

What temperature is Rare?

A

125 degrees F

122
Q

What part of a guests water or wine glass can you touch?

A

Only the Stem!

123
Q

When serving any dish to a guest from what side do you serve?

A

Serve food from the customers left side and open handed whenever possible.

124
Q

What are our premium liquors?

A
  1. High West “Double Rye” Whiskey
  2. Woodford Reserve Bourbon
  3. Zaya Reserva Rum
  4. High West 7000 Vodka
  5. Tanqueray 10 Gin
  6. Don Julio Tequila
125
Q

What Tequilas do we offer?

A
  1. Jose Cuervo “Especial”
  2. Jose Cuervo “Tradicional”
  3. Patron “Silver”
  4. Don Julio “Blanco”
  5. Herradura “Añejo”
126
Q

What are our four Gins that we offer?

A

1) Tanqueray 10
2) Tanqueray
3) Beefeaters
4) Bombay Sapphire

Switchback Grille (14 decks)

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