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roadhouse > License To serve > Flashcards

License To serve Flashcards

0
Q

What is the restaurants phone number

A

541 776 3050

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1
Q

What is the restaurants address and cross streets

A

2699 west main

Cross streets are Ross lane and lazier lane

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2
Q

What is the restaurants hours

A

Sunday through Thursday 11:30 to 9

Friday and Saturday 11:30 to 10

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3
Q

What is the ORG phone greeting

A

Thank you for calling the original roadhouse grill Medford, this is Nathan, how may I help you

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4
Q

What does t.e.a.m. Stand for

A

Together everyone achieves more

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5
Q

What does l.a.s.t.stand for?

A

Listen
Apologize
Solve
Thank

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6
Q

Gusts must be greeted in how many minutes

A

One

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7
Q

The legal drinking age is

A

21

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8
Q

What are legally accepted id’s

A

State issued drivers license

State issued ID card

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9
Q

Ask to see I’d from anyone that looks under how old

A

30

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10
Q

With in how many minutes should you do a quality check

A

2-3

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11
Q

Table maintenance is who’s responsibility

A

Servers and bartender show many yeast rolls and homey butters for a party of 4

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12
Q

How many rolls and honey butter for a table of four

A

4 rolls and one butter

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13
Q

How many rolls and butter for a table of 6

A

6 rolls and 2 butters

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14
Q

Suggestive selling is important why?

A

It helps us provide better service to our guests
It increases sales and therefore tips
It helps ensure our guests have an enjoyable dining experience

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15
Q

Up selling is what

A

Suggesting an upgrade to a higher quality version of the food item ordered

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16
Q

What would you say to a guest who asks your opinion about a dish you personally dislike

A

Point out the positives about the dish
Suggest another item that you like
Use quality statements like “ it’s one of our most popular items”

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17
Q

When taking the order always?

A

Suggest specific items
Repeat the order to the guest
Clarify their choices

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18
Q

A 15% gratuity is added when

A

It is never automatically added

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19
Q

Phasing is

A

The process of releasing serves from taking new tables as business levels decline

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20
Q

Removing dishes, glasses, sauces/ condiments no longer needed, unused utensils etched is a example of what?

A

Good table maintainer
Pre-bussing
Good service

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21
Q

It is illegal to serve alcohol to?

A

Minors

Individuals who are already intoxicated

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22
Q

B.a.c. Stands for

A

Blood alcohol concentration

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23
Q

The _________ is one of the most reliable systems used to help monitor a guests alcohol consumption

A

Traffic light system

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24
Q

How quickly can the liver metabolize alcohol

A

One drink per hour

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25
Q

To indicate a table has been greeted deliver their what?

A

Peanuts and side plates

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26
Q

What are 2 signature menu items

A

Baby back ribs

Bison rib eye

27
Q

What are 2 of our saloon specialtys

A

Hilly billy punch

Bootlegger tea

28
Q

The guests may not always be right but he is _______ our guest

A

Always

29
Q

In order to be 100% menu guru you must know the 4 p’s

A

Portion
Preparation
Presentation
Price

30
Q

What is the ORG mission statement

A

Excellent food, in a fun , casual atmosphere, one guest, one steak one smile at a time

31
Q

True or false

It is a managers responsibly to phase servers off the floor when business levels begin to slow

A

True

32
Q

True or false

Before leaving the food pick up window you should always spike your ticket

A

True

33
Q

True or false
You must wash your hands immediately after sneezing, coughing, touching your hair, nose, mouth, eyes, etc before handling food

A

True

34
Q

True or false

All entrees are automatically served al carte

A

False

35
Q

True or false

You should always inform your guests of additional charges

A

True

36
Q

True or false

After you sent the order to the kitchen, you can not void an item. You must notify a manager

A

True

37
Q

True or false

The table should be cleared of all unused items prior to presenting the check at dinner time

A

True

38
Q

True or false
You have just taken an order and notice that you have hot food up. You should ring the order into the pos, then run the food

A

False

39
Q

True or false

Business checks are accepted however personal checks are not

A

False

40
Q

Always ask the guests permission before clearing dishes

A

True

41
Q

True or false

The alcohol content in a 12 oz beer is the same as Ina 6oz glass of wine

A

False

42
Q

True or false
The best way to judge a guests intoxication level is through careful observation of their behavior NAND changes in their behavior

A

True

43
Q

True or false

If you are presented with a false id, confiscate the id and give it to the MOD immediate

A

False

44
Q

True or false

Taking a cold shower and drinking coffee helps the liver metabolize the alcohol more quickly

A

False

45
Q

What forms of payments do we accept

A 
Cash.         Diners club
Visa.           Gift certificates/ gift cards
MasterCard
Us travelers checks
Discover card
American Express
46
Q

What is the order of ORG service

A 
Greet them like family
Wet their whistle 
Take their order
Serve the apps
Toss the greens
Serve the entrees
Quality check
Sweeten the pot
Drop the check
Thank and invite them back
47
Q

What is the correct alcohol pour in ounces for

Single liquor/ regular mixed drink

A
  1. 1/4 oz
48
Q

What is the correct alcohol pour in ounces for

Martins/up/rocks

A

2 oz

49
Q

What is the correct alcohol pour in ounces for

Two liquor drink

A
  1. 1/2 oz
50
Q

What is the correct alcohol pour in ounces for

Shot

A
  1. 1/4 oz
51
Q

What is the correct alcohol pour in ounces for

Three plus liquor drink

A

2 oz

52
Q

What is the correct alcohol pour in ounces for

32 oz saloon specialty

A

3 oz

53
Q

What is the correct alcohol pour in ounces for

Glass of wine

A

6.5 oz

54
Q

What is the proper procedure for serving a double

A

Additional shot is charged at full price and served on the side

55
Q

List three bottled beers we serve

A

Bud
Bud light
Doors light

56
Q

What would you do if a guest orders a drinking you do not know anything about the drink ordered

A

Write down the name of the drink and ask a manager or bartender about the drink. If the bartender has never heard of the drink ask the guest what is in the drink and if ORGas the ingredients we will make it

57
Q

What is the well liquor

A 
Vodka fleishman
Gin monarch
Tequila puerto viarta
Bourbon beams 8 star
Scotch clan mcgreggor
Rum Castillo
58
Q

House and upsell

Chardonnay

A

House. Domino

Upsell handcraft

59
Q

House and upsell

Cabernet Sauvignon

A

House domino

Upsell chateau st Michelle

60
Q

House and upsell

Merlot

A

House domino

Upsell Columbia crest

61
Q

Draft beers

A 
Widmere hef.   Normally roadhouse
Mirror pond pale ale. Normally roadhouse amber
Black butte porter
Bud
Bud light
Coors light
Shock top Belgium white
Jubale ale
10 barrel IPA
62
Q

What are the ingredients for

Hill billy punch

A

Peach schnapps, amaretto, cruzado rum, cranberry juice, sweet and sour, sprite

63
Q

What are the ingredients for

Roadhouse golden Rita

A

Sauna gold tequila, Christian brothers brandy, triple sec, sweet and sour, sprite, grand monarch

64
Q

What are the ingredients for

Bootlegger tea

A

Well vodka, cruzado rum, triple sec, sweet and sour, sprite

65
Q

What are the ingredients for

Roadhouse koolaid

A

We’ll vodka, melon liqueur, amaretto, sweet and sour, cranberry juice, sprite

66
Q

Name 5 things we do at ORG which is part of our culture

A 
Friendly staff
Fresh baked yeast rolls
Peanut on the floor
Hand cut steaks
Grill masters
The show
Mesquite grilled
Juke box
Country
Classic rock
Fun and casual dancing

roadhouse (14 decks)

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