Quiz #2

Question 1

Who is responsible for running food

Answer 1

Everyone

Question 2

What phrase should be used to get the attention of a bartender or busy chef

Answer 2

May I call

Question 3

When you arrive at a table to deliver food, name three things you need to do

Answer 3

Warn hot plate
Protein facing guest
Name the entree

Question 4

What tool does CRG use to evaluate our performance in all areas

Answer 4

Secret shopper

BARS program

Question 5

How soon should you acknowledge/greet your table

Answer 5

Less than 1 minute

Question 6

List the server sequence from beginning of meal to the end

Answer 6

1. Greet guest
2. Take drink order and offer appetizers
3. Ring beverage and deliver in 3 minutes
4. Take food order
5. Ring in the entrees
6. Delivery soup/salad/entree
7. Check back in 2 minutes or 2 bites
8. Offer after dinner desert or drinks
9. Offer check
10. Process payment
11. Thank and invite back

Question 7

What is suggestive selling

Answer 7

Offer a specific item to guest

Question 8

What is the address and phone number of restaurant

Answer 8

13904 town center blvd #900
Noblesville, Indiana 46060
317-770-1170

Question 9

Explain pre bussing

Answer 9

When you bus the table as you go and end of meal glasses and linens

Question 10

What is the VIP program

Answer 10

Every $1 spent = 1 point; for every 1000 points guests receive a $100 dollar gift card to use at any CRG restaurant; points never expire

Question 11

How much bank should you carry

Answer 11

$20

Question 12

What should you tell every guest before they leave

Answer 12

Thank you and come back and see me

Question 13

Name 4 sandwiches and describe

Answer 13

Short rib grilled cheese – butterkase, swiss, red onion jam, brioche bread

Stilton blue cheese burger – pear bacon jam, white truffle aioli, spinach, onion, brioche bread

Cod sandwich – lettuce, tomatoes, red onion, jalapeño tartar sauce, brioche bread

Spicy chicago beef – provolone cheese, giardiniera pepper mix, hoagie roll, side of au jus

Question 14

Describe the Campfire Fettuccini

Answer 14

Spicy pasta, Andouille, bbq shrimp, chicken, mushrooms, spinach, scallions, spicy red chili sauce

Question 15

Describe the Chicago beef sandwich

Answer 15

provolone cheese, giardiniera pepper mix, hoagie roll, side of au jus

Question 16

List all our side options

Answer 16

mashed potatoes
french fries
sweet potato fries
baked potato (loaded +$2)
loaded wedges
chefs veggies
asparagus
broccoli with lemon chive butter
spinach and mushrooms
red pepper slaw
fruit
white cheddar au gratin
lobster mac (+$3)
parmesan risotto
couscous with bell pepper

Question 17

List all out pasta options

Answer 17

Campfire fettuccine – andoullie sausage, bbq shrimp, chicken, mushrooms, spinach, scallions, spicy red chili sauce

*grilled shrimp and angel hair – roasted asparagus, garlic bruschetta tomatoes, fresh basil, parmesan cheese

tuscan penne – italian sausage, roasted chicken, mushrooms, scallions, smoked gouda cream

parmesan chicken – garlic-alfredo angel hair pasta, red sauce, mozzarella cheese, parmesan cheese

Question 18

What are the ingredients for our dipping oil? where is it made? can a guest buy a bottle

Answer 18

oil, vinegar, jalapeño seeds, sundried tomatoes, red pepper flakes; in house; yes for 17.99 for a large bottle

Question 19

Long hair pasta is served with what utensil?

Answer 19

a spoon

Question 20

how can you up sell to your guests?

Answer 20

salad/soup
top shelf alcohol and beverages
steak toppings