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Lettuce Entertain You > MIT Part 2 > Flashcards

MIT Part 2 Flashcards

1
Q

Food philosophy

A

Ema GV: Mediterranean Cuisine with a California influence

Beatrix: Comfort food with a helpful twist

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2
Q

How are special requests handled

A

Depends on request. Chef + Manager loop in to see if we can make request possible. Our goal is to say yes.

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3
Q

Top 2 selling items in each menu category

A

Snacks:
Salad:
Sandwich:
Entre: Chicken Enchiladas + Poke Bowl
Dessert:
Pastry:

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4
Q

Food Specs for 3 key menu items (how you would describe them to a guest)

A

Enchiladas:

Kennebec Fries:

Mushroom Quinoa Burger:

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5
Q

What is your role in new menu item roll outs

A

Teach new items to staff in preshift. Roll out new menu quizzes and grade quizzes.

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6
Q

What would you do if you saw a server no ID a group of ppl who look under 20

A
  • Ask first. Could have happened when I was not looking.
  • If they did NOT. Tell them they need to card before drinks hit the table.
  • Written warning. Explain consequences of year in jail, potential fine, and potential loss of job.
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7
Q

How would you teach trainees who had a guest who wanted to be seated who was intoxicated

A
  • Loop in Manager ASAP. Describe specefic behaviors observed
  • Teach them in Alcohol Awareness what items on our are good for slowing down intoxication rate
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8
Q

How would you handle adults sharing alc with underage kids

A

Play dumb. “Oh I noticed you were sharing drinks. Let me get your drink order in so you don’t have to share, I just need to see your ID first”

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9
Q

What is the procedure in event of a large fire

A
  1. Call 911
  2. Try to use fire extinguisher
  3. Pull ANSUL if applicable
  4. Have each person do their assigned role
  5. Call Carol
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10
Q

How many fire extinguishers in restaurant and where are they located

A

BFM
5 total
- one by market doors
- one by front revolving door
- one by handwashing sink by office
- one by handwashing sink on market kitchen line
- one by employee entrance

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11
Q

What does each position do in event of emergency

A

Host: stand outside doors and do not let guests in

Busser/ Runner/ Stocker: Maintain clear access to doors. Push in chairs. Keep aisles clear. Once outside, direct guests to meeting area

Server/ Bartender/ Cashier: Inform guests of evacuation + escort guests to exit

Barista: unplug equipment

Dishwasher/ prep: turn off equipment

Line Cook: Move to exit doors. Maintain clear access to doors. Open doors

Chef: check that all equipment is turned off. Assist FOH

FOH Manager: Monitor emergency + determine when to evacuate. Direct staff to call 911. Bring a copy of a team member roster to account for everyone. Make sure all guests + team members have exited the building

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12
Q

Allergy procedure FOH

A
  1. Ask all guests if there are any allergies
  2. Confirm we can make the dish
  3. Completely fill out the Food Alert Slip
  4. Get a manager signature and take the slip to the kitchen
  5. Modify with the allergy alert when ringing in the order
  6. Staple the completed Food Alert Slip to the receipt and turn it in with your cash out
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13
Q

What does it mean to read the garbage

A

Look @ what guests/ servers are throwing away. - Food, silverware. Be aware of what is not getting eaten

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14
Q

Philosophy on hiring

A

Nice wins. 49% + 51% philosphy. Look @ Availability
Good fit for position and restaurant

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15
Q

Examples of 49% + 51% Questions you can ask

A
  • Talk through previous position
  • 49: Have you worked with Toast before
  • 51: describe a time when you didn’t agree with your boss
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16
Q

What are two things you HAVE to check before hiring

A
  • social security (term code)
  • references
17
Q

What applicants need to complete a background check

A
  • Anyone who handles a bank we provide and all managers
18
Q

Philosophy on discipline

A
  • Verbal + written warnings and reviews are a way to restate + reexplain our expectations to employees.
  • opportunity to show our culture of caring
19
Q

When and where should you discipline

A

In private after shift. NOT in office. Ideally with another manager if you can.

20
Q

Verbal Warnings

A

something smaller, first offense. Employee does not get a copy

21
Q

Written warnings

A

Serious, multiple offenses. Signature by employee + given a copy

22
Q

4 components of a warning.

A
  1. Issue
  2. What is timeframe to correct
  3. Remedy to correct
  4. Consequence phrase
23
Q

What steps should you take before giving a warning

A
  • get the facts
  • check team members file for previous warning
  • ask if other managers have observed similar behaviors
  • determine if team member has been trained properly
  • make sure the disciplinary action is appropriate for the situation
24
Q

Employee who has negative or know it all attitude

A
  • Compliment sandwich
25
Q

Procedure if employee injures themselves on job

A
  1. Make sure they are OK
  2. Only offer a band aid
  3. Assess if they need medical assistance
  4. Fill out First Incident Report
  5. Authorization for initual treatment form if go to hospital/ doctor
  6. Employee has to get the bottom 1/2 filled out by DR to return to work
  7. Be familiar with urgent care to sent to.
    Call in the paperwork to get claim #
26
Q

Procedure if guest injures themselves

A
  1. Ask if OK
  2. Let them tell you they need medical assistance
  3. Fill out first incident report NOT in front of guest
  4. Call in get claim #
  5. Call and follow up with guest to see how they are feeling
    -* send to carol
27
Q

FMLA Leave
*Who is eligible, how long can they take, job protected, paid, what reasons

A
  • 12 weeks of unpaid job protected leave
  • Ex) birth of child, placement of child for adoption, serious health condition,
  • Eligibility: must have worked for Lettuce for 12 months. Must have worked for 1250 hours
  • has to be taken in consecutive peroid
28
Q

Lettuce FML
*Who is eligible, how long can they take, job protected, paid, what reasons

A
  • Employees who do not qualify for FMLA but need time for a short term medical leave
  • Must be approved by Leaves Dept
  • Must have completed 6 months of continuous service
  • Up to 8 weeks off. NOT job protected
  • 30 days advance notice if possible
29
Q

Personal Leave
*Who is eligible, how long can they take, job protected, paid, what reasons

A
  • intended for non-FMLA reasons
  • available @ the discretion of GM
  • up to 8 weeks of unpaid. Must have completed 6 months of work and be in good standing
  • Does not guarantee job or regular schedule upon return
  • At least 30 days prior to date of leave
30
Q

Paid Sick Leave

A

Hourly can start using after 6 months. Notice of 4+ hours. 1 hr paid for every 35 hours worked.

31
Q

Chicago Paid Leave

A
  • 1 hour for every 35 hours worked
  • Start using after 90 days
  • managers get 40 hours @ 90 days
  • Use for anything + everything
32
Q

Illinois Meal + Rest Break Policy

A
  • 7.5 hours in a row are entitled to a 20 minute meal break which must start no more than 5 hours after the beginning of their shift.
  • 10 minute rest break every 4 hours
  • employees are entitled to a 24 hour rest period with in a consecutive 7 day period
33
Q

Upon termination, when do they get final paycheck + what is on it

A

No later than the next scheduled pay day. Unpaid hours on check + unused vacation

Lettuce Entertain You (4 decks)

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