Line Flashcards
Line person standard per register is ____ guest per minute for cash in line
2.3
All guest are greeted with
A smile and eye contact
What should a Line person explain to a new guest
Receipts, seating procedures, buffets, table system
Trays visible and readily available for ____ ______
All guests
Beverage glasses filled _____ full of ice
2/3 full
Ice bin must be at least____. Full for proper cooling
1/3
Temperature for soda with no ice
34•f-40•f
Iced tea brewed in Bunn Tea machine with 1 filter pack of tea. For sweet tea how many quarts of sweetener is added?
2 quarts
Ice water is not displayed but-
Is available upon guest request
Recipe for tea sweetener
1 gallon hot water: to every 10lb of sugar making 7 quarts(crocks)
Shelf life of ice tea
8 hours
Water temperature for brewing iced tea
200•-205•F
Where are the hand sanitizer stations located?
Near line area
Each at opposite end of plate station
How often should drink machine nozzles and diffusers be clean and sanitize?
Nightly
How often Tea urn faucet(spigot) should be disassembled, cleaned, and sanitized
Nightly
Food and beverages should be
Labeled with nutritional information
Within how many feet should buffet labels be place individually
5 ft
What kind of labels are not allowed?
Hand written or p touch labels
As guest exits the restaurant we should
Thank and invite them to return
1st step of line service
Greet the guest
2nd step of line service
Verify the number in party and number of checks
3rd step of line service
Suggest a beverage
4th step of line service
Take the order
5th step of line service
Invite guests to the dining room
6th step of line service
Thank guests and tell them to enjoy their meal
