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Server Test > Orientation Quiz > Flashcards

Orientation Quiz Flashcards

1
Q

When are we open Monday- Thursday?

A

5-10

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2
Q

When are we open Fridays?

A

5- 11

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3
Q

When are we open Saturdays?

A

4-11

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4
Q

When are we open Sundays?

A

4-10

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5
Q

Who is the General Manager?

A

Ginger Carter

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6
Q

Assistant Manager?

A

Rosie Baptisa

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7
Q

Kitchen Manager?

A

Sergio Morales

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8
Q

Who are the Franchisees

A

Mira Selbo, Rod Selbo

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9
Q

When and where was Melting Pot first started?

A

1975 Mainland Fl.

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10
Q

What is our number?

A

949-955-3242

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11
Q

What is our address?

A

2646 Dupont Drive

Irvine, CA 92612

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12
Q

Four characteristics you were hired for?

A

Animation, Attitude, Appearance, Ability

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13
Q

Our Ten Principals:

A

Pride, Quality, Leadership, Learning, Accountability, Family + Belonging, Respect, Teamwork, Hospitality, Respect, Integrity

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14
Q

Our Motto and Model for guest service is known as:

A

PERFECT NIGHT OUT

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15
Q

Team member Discount:

A

50% off for you plus 1, Sunday - Thursday, excludes Holidays and Booze, must have approval

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16
Q

Required parts of the server uniform

A

wine key, lighter, Hot pad, black leather non slip shoes, black belt, black socks, MVP Card, $30 bank, Apron, black shirt, black pants, 3 black pens, pepper gun

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17
Q

Greet Guest within how many minutes?

A

two

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18
Q

After introducing yourself what 2 things must you do next?

A

Napkins, Pot handle towards you

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19
Q

When do you serve salad?

A

1/2 Way Through Cheese.

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20
Q

How many minutes do you have after dropping off entree pot?

A

8 Minutes

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21
Q

When should you present the check?

A

Half way through Chocolate Fondue.

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22
Q

Five Main Parts to Order:

A

1- Entree per person, 2- Salad per person, 3- Cheese per burner, 4- Cooking Style per burner, 5 Dessert

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23
Q

How do you explain the one hot plate rule and what is it?

A

Only one cooking style per burner. DIPLOMATIC AND PROFESSIONAL MANNER

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24
Q

What are the four ingredients to PNO

A

Happy Team Members, immaculate & Inviting surroundings, Genuine Hospitality, Exceptional food

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25
Q

PNO- H

A

Host

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26
Q

PNO - R

A

Returning

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27
Q

PNO- N

A

New

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28
Q

PNO- V

A

VIP

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29
Q

Beverage Napkin Rule:

A

All Bevs gets a napkin but wine.

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30
Q

After taking Guests order Turn burner to

A

medium or 10 (2)

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31
Q

BNO FEAST $

A

86

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32
Q

BNO FUSION $$

A

92

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33
Q

BNO LOBSTER INDULGENCE $$$

A

98

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34
Q

Chocolate covered Strawberries Cost

A

3-$9, 6- $16

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35
Q

Small chocolate fondue Cost

A

$16

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36
Q

Regular Chocolate fondue Cost

A

$32

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37
Q

Teriyaki Sirloin Cost

A

$24

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38
Q

Veggie Entree Cost

A

$21

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39
Q

Four Course Classic cost

A

$82

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40
Q

Salmon Entree Cost

A

$24

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41
Q

Filet Mignon Cost 6/9oz

A

$25/ $29

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42
Q

Cheese Fondue cost for 2/3/4

A

16/24/32

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43
Q

Cookbook Cost

A

$29.95

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44
Q

Which base and how much for FIESTA

A

Light Beer - 2.5oz

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45
Q

Which base and how much for CHEDDAR

A

4oz Light Beer

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46
Q

Which base and how much for TRADITIONAL SWISS

A

4 oz White Wine

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47
Q

Which base and how much for WISCONSIN TRIO

A

3oz WHITE WINE, 1oz SHERRY BASE

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48
Q

Which base and how much for SPINACH ARTICHOKE

A

4oz Veggie Bouillon

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49
Q

Four items you should bring with you when you bring cheese (besides cheese set up)

A

Plates, Veggies, Bread, Apples

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50
Q

Three Veggies in the Veggie Cup:

A

Brocoli, cauliflower, Carrots

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51
Q

How many ounces base in a Fiesta Cheese Dip for 3?

A

3.75

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52
Q

What goes in Traditional Cheddar

A

4oz light beer,Garlic, mustard powder, Sharp Wisconsin cheddar / Emanthaler swiss, Pepper, Worchester Sauce,

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53
Q

How many TURNS of pepper go in Traditional Cheddar

A

5

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54
Q

How many shakes of Worchester sauce go in Traditional Cheddar

A

3 to 4

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55
Q

What cheeses are used in Traditional Cheddar %

A

80% Sharp Wisconsin Cheddar, 20% imported Emmanthaler Swiss

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56
Q

How many demi spoons of Garlic go in Traditional Cheddar

A

1

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57
Q

Does traditional Cheddar have scallions

A

NO

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58
Q

At what point is MUSTARD POWDER added to Traditional Cheddar

A

after Garlic, before cheese

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59
Q

Ingredients of FIESTA CHEESE FONDUE

A

2.5oz Light Beer, 3oz Salsa, Sharp Wisconsin Cheddar, 20% Emmanthaler swiss, Jalapeño, pepper

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60
Q

How many ounces of Fresh Salsa go in FIESTA CHEESE FONDUE

A

3oz

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61
Q

How many ounces light beer in FIESTA CHEESE FONDUE

A

2.5oz

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62
Q

How many Demi spoons of Jalapeños go in FIESTA CHEESE FONDUE

A

1 demi for mild, 2 - médium, 3- hot

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63
Q

What cheese and %s used in FIESTA CHEESE FONDUE

A

80% Sharp Wisconsin Cheddar, 20% Imported Emmanthaler swiss

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64
Q

How many turns of pepper in FIESTA CHEESE FONDUE

A

10

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65
Q

What goes in FIESTA CHEESE FONDUE before cheese?

A

2.5 oz light beer, 3oz Fresh Salsa

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66
Q

At what point do you add pepper to FIESTA CHEESE FONDUE

A

After Jalapeños

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67
Q

ingredients in WISCONSIN TRIO FONDUE

A

3oz white wine, 1oz Sherry, 1 demi spoon minced shallots, 50%butterkase, 50% Fontina , Pepper, buttermilk blue cheese, scallions

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68
Q

What is the base in the WISCONSIN TRIO FONDUE

A

3oz white wine, 1 oz sherry

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69
Q

How many demi spoons of minced shallots go in WISCONSIN TRIO FONDUE

A

1

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70
Q

What cheeses used in WISCONSIN TRIO FONDUE and %s

A

50% Butterkase, 50% Fontina

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71
Q

How many turns of pepper are used in WISCONSIN TRIO FONDUE

A

7

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72
Q

What additional cheese is used besides the main 2 in WISCONSIN TRIO FONDUE and at what point is it added

A

BUTTERMILK BLUE CHEESE, After pepper and before scallions

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73
Q

What is the last ingredient in WISCONSIN TRIO FONDUE

A

SCALLIONS

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74
Q

How many demi spoons of sliced scallions are in WISCONSIN TRIO FONDUE

A

3 demi spoons sliced scallions

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75
Q

What is the second ingredient in WISCONSIN TRIO FONDUE

A

MINCED shallots, 1 demi

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76
Q

Ingredients in TRADITIONAL SWISS FONDUE

A

4oz white wine,garlic, lemon half, Gruyere/ Emmanthaler cheese, .5 ounces kIRSHWASSER brandy, pepper, Nutmeg,

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77
Q

How many demi spoons of garlic is used in TRADITIONAL SWISS FONDUE

A

1 DEMI SPOON CHOPPED GARLIC

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78
Q

Which Cheese fondue uses lemon and how much?

A

TRADITIONAL SWISS FONDUE, 1/2 squeeze of lemon half (juice of 1/4 lemon.

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79
Q

When is the Lemon added to TRADITIONAL SWISS FONDUE

A

into wine after garlic and before cheese

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80
Q

Which cheeses are used in TRADITIONAL SWISS FONDUE and %’s

A

50% Gruyere cheese/50% Emmanthaler swiss

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81
Q

Name of brandy added to TRADITIONAL SWISS FONDUE and how much is added

A

Kirshwasser .5oz

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82
Q

How many turns of pepper added to TRADITIONAL SWISS FONDUE

A

5

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83
Q

How many shakes of nutmeg added to TRADITIONAL SWISS FONDUE

A

2

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84
Q

Last ingredient added to TRADITIONAL SWISS FONDUE

A

2 SHAKES NUTMEG

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85
Q

What is added to TRADITIONAL SWISS FONDUE before the cheese?

A

1 demi spoon of garlic, 1/2 squeeze of lemon wedge , 4oz white wine

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86
Q

Ingredients in SPINACH ARTICHOKE CHEESE FONDUE

A

4oz veggie bouillon, garlic, 2oz spinach, 2oz artichoke hearts, Butterkase/ Fontina Cheese blend, Parmesan cheese, Tabasco

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87
Q

How many ounces spinach in SPINACH ARTICHOKE CHEESE FONDUE

A

2oz drained spinach

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88
Q

How many ounces artichoke hearts used in SPINACH ARTICHOKE CHEESE FONDUE

A

2oz

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89
Q

How much Garlic used in SPINACH ARTICHOKE CHEESE FONDUE

A

1 demi spoon

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90
Q

What is the base for SPINACH ARTICHOKE CHEESE FONDUE

A

4OZ VEGGIE BOUILLON

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91
Q

What cheeses are used in the SPINACH ARTICHOKE CHEESE FONDUE

A

50%Butterkase , 50% Fontina

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92
Q

How many demi spoons of parmesan added to SPINACH ARTICHOKE CHEESE FONDUE and when?

A

2 demi spoons, after all cheese has been added and before tabasco

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93
Q

How much tabasco used in SPINACH ARTICHOKE CHEESE FONDUE

A

3-4 shakes of tabasco

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94
Q

last ingredient in SPINACH ARTICHOKE CHEESE FONDUE

A

tabasco

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95
Q

What goes in SPINACH ARTICHOKE CHEESE FONDUE before cheese

A

4oz veggie bouillon, 2oz spinach, 2oz artichoke hearts, 1 demi garlic

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96
Q

Which cheeses require Garlic

A

Cheddar Cheese, wisconsin trio, traditional swiss, spinach artichoke

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97
Q

SPINACH ARTICHOKE CHEESE FONDUE includes mustard powder true/false

A

FALSE

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98
Q

Traditional Swiss has sherry in it T/F

A

FALSE- has Brandy

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99
Q

FIESTA CHEESE has Garlic T/F

A

FALSE

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100
Q

SPINACH ARTICHOKE CHEESE FONDUE has garlic

A

TRUE

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101
Q

Wisconsin Trio has 7 turns of pepper

A

TRUE

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102
Q

All Cheeses have pepper EXCEPT

A

Spinach Artichoke

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103
Q

WHich cheeses get 5 turns of pepper?

A

Cheddar, traditional Swiss

104
Q

How much pepper goes in Fiesta fondue

A

10 turns

105
Q

Which Cheeses get Light Beer?

A

Fiesta, Cheddar,

106
Q

Which cheeses get White Wine

A

WISCONSIN TRIO (Plus Sherry), Traditional Swiss

107
Q

Which Cheese gets Boston Lager?

A

BNO Bacon Cheddar

108
Q

What cheeses in WISCONSIN TRIO

A

50% Butterkase, 50% Fontina

109
Q

After taking the cheese order turn burner to

A

MEDIUM 2

110
Q

Immediately before making cheese turn burner to :

A

HIGH 3

111
Q

After making cheese turn burner to

A

LOW 1

112
Q

BNO Cheese Ingredients

A

4oz Boston Lager, Bacon mustard, Tabasco, Scallions, 7 turns pepper, Cheddar Blend

113
Q

All of the ingredients that go into the cheese go on a _______ ______ ______

A

Linen Covered Tray

114
Q

Never stir any items in the pot with a

A

DEMI SPOON

115
Q

One bread bowl of every _ guests:

A

4

116
Q

Which Breads are included in the cheese dippers?

A

Honey Wheat, Rosemary and French

117
Q

All cheeses are made with an alcohol base besides:

A

SPINACH ARTICHOKE

118
Q

After Preparing the Cheese turn Burner to

A

LOW OR 1

119
Q

A unique Tangy & sweet dressing

A

House Dressing

120
Q

Which Dressing goes on HOUSE SALAD

A

House dressing or peppercorn ranch

121
Q

burgundy wine reduction with shallots infused

A

Burgundy Shallot Vinagarette

122
Q

Which salad gets the Burgundy Shallot Vinegarette?

A

SPINACH MUSHROOM

123
Q

Black Raspberry Vineagarette with a hint of walnut:

A

Raspberry black walnut vinaigrette

124
Q

Which salad gets Raspberry black walnut vinaigrette

A

CALIFORNIA SALAD

125
Q

Creamy caesar Dressing with a hint of Garlic and cracked pepper

A

CAESAR SALAD

126
Q

Smooth and creamy Ranch dressing

A

PEPPERCORN RANCH

127
Q

What is the Garlic and Wine seasoning/

A

Unique blend of spices

128
Q

What three items must be on tray before bringing out salads

A

GARLIC & WINE seasoning, PepperGun,Correct Salads

129
Q

What is in the Caesar Salad?

A

Parmesan Cheese, Parmesan coated pine nuts, croutons, romaine lettuce, Caesar dressing

130
Q

What is in the California Salad?

A

diced tomatos, candied pecan pieces, Gorgonzola Cheese, ice berg romaine spring mix, melting pots Raspberry black walnut dressing

131
Q

What is in the House salad?

A

Sliced egg, diced tomatos, cheddar mix, iceberg and romaine mix, croutons, scallions, house or peppercorn dressing

132
Q

What is in the Spinach Mushroom Salad?

A

sliced baby portobello mushrooms, diced tomatos, chopped bacon, sliced red onion, Burgundy Shallot vinaigrette

133
Q

What is in the BNO Salad?

A

Ice berg lettuce wedge, tomato slices, bacon, scallions, gorgonzola cheese

134
Q

Which salads get SCALLIONS?

A

BNO, HOUSE SALAD

135
Q

Which salads get CROUTONS?

A

House and CAESAR

136
Q

When delivering the SPINACH MUSHROOM SALAD, which item is placed on tray last?

A

Burgundy shallot vinaigrette

137
Q

Which salads get Tomato slices?

A

CALIFORNIA, HOUSE, SPINACH MUSHROOM

138
Q

DO NOT _____ ___ SALADS.

A

AUCTION OFF

139
Q

When do you bring out salads

A

1/2 way through CHEESE

140
Q

DESSERT SET UP: what three items per guest?

A

small plate, fork and fondue fork

141
Q

When you drop off chocolate turn burner to:

A

HIGH, 3, 15

142
Q

All items can be dipped with the exception of

A

CHEESECAKE and POUND CAKE

143
Q

When Chocolate presentation is done turn burner to :

A

low, 1, 5

144
Q

What is on the Standard dessert plate?

A

8 strawberry halves, 2 OREO covered marshmallows, 2 Graham cracker covered marshmallows, 2 brownie pieces, 2 pound cake pieces, 1 chocolate covered cherry, 1 piece cheesecake, 4 slices banana, 4 rice crispy treats, coco powder dusted

145
Q

How many strawberry halves go on standard dessert plate?

A

8

146
Q

Chocolate Fondue to go ingredients:

A

4 ounces melted chocolate in 5 ounce soufle cup, 12 strawberry halves AND THE REST NORMAL

147
Q

How big is the CHOCOLATE DESSERT TO GO soufflé cup and how many ounces melted chocolate inside

A

5oz with 4oz chocolate

148
Q

What is omitted from the DESSERT TO GO box?

A

BANANAS because they brown

149
Q

What must be included in the to go bag?

A

REHEATING INSTRUCTION CARD

150
Q

What is in the ORIGINAL chocolate fondue?

A

MILK CHOCOLATE, PEANUT BUTTER

151
Q

What is in the CHOCOLATE S’MORES FONDUE?

A

Milk chocolate, marshmallow creme, rum, graham crackers

152
Q

What is in the BANANAS FOSTER FONDUE?

A

White chocolate, Banana, Dulce de Leche, rum

153
Q

What is in the COOKIES AND CREAM MARCHMALLOW DREAM FONDUE?

A

Dark chocolate, marshmallow cream, rum, oreo pieces

154
Q

What is in the Flaming turtle fondue?

A

Milk chocolate, caramel, pecan and rum

155
Q

Does the COOKIES & CREAM get Flambe’d ?

A

YES

156
Q

Which DESSERTS get FLAMBE’D?

A

Cookies N Cream, Flaming Turtle, Smores,Bananas foster, Special Event

157
Q

What is in Yin and Yang?

A

DARK AND WHITE CHOCOLATE

158
Q

You must ____ your chocolate tray first before ____ for chocolate

A

You must prepare your chocolate tray first before calling for your chocolate

159
Q

What is the BNO Chocolate?

A

Milk chocolate, Peanut butter and Berry Puree

160
Q

What is added to pot to make Bourguigonne and how much?

A

38 ounces of oil

161
Q

Which cooking style gets 38 ounces of oil?

A

Bourgignonne

162
Q

Which cooking style uses RED scoop?

A

Court Bouillon

163
Q

Which cooking style gets GREEN scoop?

A

Coq au Vin

164
Q

Which Cooking style gets BLUE scoop?

A

MOJO

165
Q

How much water is added to court Bouillon

A

44 ounces

166
Q

What gets added to Court Bouillon cooking style?

A

2 ounces Veggie GARNISH

167
Q

Which Cooking style requires 44 ounces of hot water/

A

COURT BOUILLON

168
Q

Which Cooking style gets 30 ounces hot water

A

COQ AU VIN

169
Q

Which Cooking style gets 42 ounces of hot water?

A

MOJO

170
Q

What is the BURNER setting for BOURGUIGONNE/

A

Medium 2

171
Q

What is the burner setting for COURT BOUILLON?

A

High 3

172
Q

What is the burner setting for MOJO

A

HIGH 3

173
Q

What is the BURNER SETTING for COQ AU VIN?

A

HIGH 3

174
Q

Which three Veggies are included in ENTREE?

A

MUSHROOM CAPS,BROCCOLI, RED BLISS POTATOES

175
Q

What is the cooking time for BOURGUIGNONNE FILET MIGNON

A

1.5

176
Q

What is the cooking time for BOURGUIGNONNE TERIYAKI SIRLOIN

A

1.5

177
Q

What is the cooking time for BOURGUIGNONNE PEPPERED DUCK

A

2.5

178
Q

What is the cooking time for BOURGUIGNONNE ANDOUILLE SAUSAGE

A

1

179
Q

What is the cooking time for BOURGUIGNONNE CHICKEN

A

2.5

180
Q

What is the cooking time for BOURGUIGNONNE SEAFOOD

A

2

181
Q

What is the cooking time for BOURGUIGNONNE RAVIOLI

A

1

182
Q

What is the cooking time for BOURGUIGNONNE VEGGIES

A

2

183
Q

What is the cooking time for BOURGUIGNONNE MARINATED PORK

A

2.5

184
Q

What is the cooking time for BOURGUIGNONNE POT STICKERS

A

1

185
Q

What is the cooking time for Buillon,Mojo or Coq au vin Filet mignon

A

2

186
Q

What is the cooking time for Buillon,Mojo or Coq au vin TERIYAKI SIRLOIN

A

2

187
Q

What is the cooking time for Buillon,Mojo or Coq au vin PEPPERED DUCK

A

2

188
Q

What is the cooking time for Buillon,Mojo or Coq au vin ANDOUILLE SAUSAGE

A

1.5

189
Q

What is the cooking time for Buillon,Mojo or Coq au vin CHICKEN

A

2

190
Q

What is the cooking time for Buillon,Mojo or Coq au vin SEAFOOD

A

1.5

191
Q

What is the cooking time for Buillon,Mojo or Coq au vin RAVIOLI

A

1.5

192
Q

What is the cooking time for Buillon,Mojo or Coq au vin VEGGIES

A

1.5

193
Q

What is the cooking time for Buillon,Mojo or Coq au vin MARINATED PORK

A

2

194
Q

What is the cooking time for Buillon,Mojo or Coq au vin POTSTICKERS

A

1.5

195
Q

What is the GREEN GODDESS?

A

Sour cream, Cream cheese, chives, parsley and onions

196
Q

What is the SESAME BATTER?

A

HEAVILY SEASONED BATTER WITH SESAME SEEDS AND A HINT OF RED WINE.

197
Q

What is the TEMPURA BATTER?

A

A light asian batter.

198
Q

What is the GORGONZOLA PORT?

A

RICH and ROBUST Gorgonzola cheese sauce

199
Q

What is the Curry?

A

a light yogurt based curry

200
Q

What is the Garlic Dijon Butter?

A

garlic, onion, dijon mustard, butter,cilantro, pepper and lemon

201
Q

What is the Teriyaki Glaze?

A

Garlic, Onion and ginger

202
Q

What is the Ginger Plum?

A

Red and Green bell peppers, Onion and a hint go Plum

203
Q

What does the Green Goddess go well on?

A

Veggies, makes a great mushroom cap

204
Q

What does the sesame batter go good on?

A

Chicken and Mushroom caps

205
Q

What does the TEMPURA BATTER Go good with?

A

Seafood and veggies

206
Q

What does the curry go well with?

A

Salmon and Veggies

207
Q

What does the GARLIC DIJON BUTTER go well with?

A

LOBSTER TAIL

208
Q

What does the teriyaki glaze go great with?

A

Steak Meats

209
Q

What does the Ginger Plum go well with?

A

SHRIMP AND VEGGIES

210
Q

What is the first step of the entree presentation?

A

PRESENTATION OF COOKING STYLE

211
Q

What is the 2ND step of the entree presentation?

A

Explanation of ENTREE /VEGGIES

212
Q

What is the 3RD step of the entree presentation?

A

BATTER

213
Q

What is the 4TH step of the entree presentation?

A

COOKING TIMES

214
Q

What is the 5TH step of the entree presentation?

A

PAUSE/QUESTIONS

215
Q

What is the 6TH step of the entree presentation?

A

SAUCES

216
Q

What is the 7TH step of the entree presentation?

A

PAUSE/ QUESTIONS

217
Q

What is the 8TH step of the entree presentation?

A

REMINDERS

218
Q

What do you remind guests of before leaving the table?

A

PLATTER TO POT TO PLATE, DONT EAT OFF FORK, POT AND HANDLE ARE VERY HOT

219
Q

What comes with ATLANTIC SALMON and core sauces?

A

ATLANTIC SALMON ENTREE

220
Q

What comes with the Childrens plate?

A

WHITE SHRIMP,CHICKEN, SIRLOIN AND RAVIOLI

221
Q

Which a’ la carte entree comes with WHITE SHRIMP,CHICKEN, SIRLOIN AND RAVIOLI

A

CHILDRENS PLATE

222
Q

What comes with the filet mignon entree?

A

FILET MIGNON, MUSHROOMS, ASPARAGUS

223
Q

What comes with the four course classic?

A

SESAME CRUSTED SUSHI GRADE AHI, ANGUS SIRLOIN,WHITE SHRIMP, HERB CRUSTED CHICKEN, PORK, TERIYAKI SIRLOIN

224
Q

What comes with the French Quarter?

A

SPICY CHICKEN, SPICY FILET MIGNON , TABASCO, SPICY SHRIMP AND ANDOUILLE SAUSAGE

225
Q

What comes with the land and sea?

A

CHICKEN BREAST, FILET MIGNON, WHITE SHRIMP

226
Q

What comes with the PACIFIC RIM?

A

SHRIMP, TERIYAKI SIRLOIN, CHICKEN BREAST,PORK TENDERLOIN, DUCK BREAST, POT STICKERS

227
Q

What comes with the seafood trio?

A

white shrimp, ahi tuna, salmon

228
Q

what kind of sirloin comes in the SHRIMP AND SIRLOIN ?

A

TERIYAKI SIRLOIN

229
Q

What comes with the vegetarian entree?

A

red potatos, asparagus, tofu, artichoke hearts, edamame or onion rings, raviolis, mushrooms, BNO PASTA

230
Q

How many people are individual entrees meant for one person and include also cheese and chocolate can be added for how much extra?

A

COME WITH ONE SALAD. CHEESE AND OR DESSERT IS $8 more

231
Q

our restaurants policy on substitution:

A

You can sub everything but FILET MIGNON

232
Q

What comes with the BNO Entree BASIC?

A

MEMPHIS STYLE TENESSE BBQ PORK, BUFFALO CHICKEN, HERB CRUSTED SIRLOIN, WILD MUSHROOM SACCHETTI, OLD BAY SEASONED SHRIMP

233
Q

What is added to COQ AU VIN at the table?

A

14 oz burgundy wine, 3 demi spoons of garlic, 10 turns pepper, 1 dressing boat of 3/4 mushrooms and 1/4 scallions

234
Q

Which cooking style has 3 DEMI SPOONS of garlic?

A

COQ AU VIN

235
Q

Which cooking style gets 10 turns of pepper?

A

COQ AU VIN

236
Q

What gets added to the MOJO COOKING STYLE?

A

1 DEMI SPOON GARLIC, 1 FULL SQUEEZE ORANGE HALF,1 FULL SQUEEZE LIME WEDGE, 1 DEMI SPOON CHOPPED CILANTRO

237
Q

How much CILANTRO is used in MOJO style cooking?

A

1 DEMI SPOON

238
Q

How much GARLIC is used in MOJO STYLE COOKING?

A

1 DEMI SPOON

239
Q

Which cooking style doesn’t get a slotted spoon?

A

BOURGIGNONNE

240
Q

How to make BOUILLON REFILL

A

1 TBSP DRY BOUILLON MIX INTO 2 QUART PLASTIC , ADD 1 QUART HOT WATER

241
Q

When do you bring dessert menu?

A

10-15 minutes before they finish their entree

242
Q

What is the 10 step drop ?

A

remain in area for one minute

243
Q

If a card can’t be used use a ______

A

Insufficient funds card

244
Q

WHAT IS BLAST?

A

Believe, Listen, Apologize, Solve, Thank Guest

245
Q

Name 10 Beers we carry:

A

Bud Light, Sam Adams Boston Lager, Flying Dog Pale Ale, Shock Top Belgian White, Abita Amber Ale, Sierra Nevada, Stone IPA, Rouge Chocolate Stout, Shipyard pumpkin Ale, Stella Artois, Hoegarten, Murphy’s Irish Stout

246
Q

If someone asks for a Guiness offer this instead

A

MURPHY’S IRISH STOUT

247
Q

Name a Red Wine we sell:

A

Pinot Noir- MARTIN RAY , Santa Barbara CA

248
Q

Name a White Wine we sell:

A

Cupcake Chardonnay - CA

249
Q

What is our well VODKA

A

SVEDKA

250
Q

What is our well RUM

A

BACARDI

251
Q

What is our well GIN

A

BOMBAY

252
Q

What is our well SCOTCH

A

Cutty Sark

253
Q

What is our well TEQUILLA

A

SAUZA

254
Q

What is our well WHISKEY

A

JIM BEAN

255
Q

Name a specialty drink:

A

sour patch,irvine apple,

256
Q

Name a specialty drink:

A

sour patch,irvine apple,

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