Random Q's

Question 1

Wines from Loire Valley

Answer 1

1. Pascal Jolivet Attitude- Sancerre
2. Floriane le Capitaine - Chenin Blanc

Question 2

What are the of operation?

Answer 2

• Mon- Fri
  Lunch 11-3
• Mon- Sat
  Din 4-10pm
• Sun
  4-9pm

Question 3

What are are private dining capabilities?

Answer 3

1 - 12 guests
2- 24 guests
3- 36 guests

Question 4

Reservation Policies

Answer 4

groups of 8 or more
- done by manager

Question 5

Corkage Fee

Answer 5

$25/bottle
2 bottles max
nothing from our wine list

Question 6

Cake Cutting Fee

Answer 6

$1.25/person
- store bought
- licensed vendor

Question 7

What time is last call?

Answer 7

15 minutes after final meal hits the table.

Question 8

What’s on our kids menu?

Answer 8

We do not offer a kids menu.

Question 9

Automatic gratuity?

Answer 9

yes, for parties of 8 or more. (Lg. parties)

Question 10

Coat Check?

Answer 10

Yes, complimentary

Question 11

How to make a reservation?

Answer 11

• open table, in person, over the phone, website

Question 12

Do we screen calls for managers?

Answer 12

no.
Taking message include:
- name, number, relevant info

Question 13

Phone number?

Answer 13

612-234-6700

Question 14

Address?

Answer 14

800 Nicollet Mall
Minneapolis MN 55402

Question 15

When to crumb a table?

Question 16

Callbacks

Answer 16

• Increase ticket ties by informing the kitchen of long pick up times
• steaks over MW
• gran shellfish platters
• caviar service
• hand in after soups/salads

Question 17

Bring Up

Answer 17

• When Temps needs to be adjusted
• When protein is under cooked
• When a guests says something is cold and needs to be warmed up

Question 18

Refires

Answer 18

• When the guests needs a completely new item
• a protein needs to be started again
• a guest requires a different menu item

Question 19

Ways to assist team?

Answer 19

Run Food
Clear Dish Room
Get the team Water
Swarm

Question 20

Types of bottled water?

Answer 20

San Pellegrino
Aqua Pana

Question 21

Piggy Backs

Answer 21

• Ensure large parties are executed quickly
• 7+ guests
• Check in with Chef before ringing in
  1. Entrees * TYPE PIGGY BACK* at bottom
  2. sides * TYPE PIGGY BACK*
  3. Salads TYPE PIGGY BACK
• if no side or salad ensure to type that otherwise chef will wait to fire.

Question 22

Body Language

Answer 22

Communicates:
- confidence
- dignity
- pride
- organization
- assurance
How?
- Appropriate Eye Contact
- Smile
- Open Stance
- Straight Posture
- Open Stance
- Voice Control
- Respect
- Shows your present

Question 23

What dishes should I take temps on?

Answer 23

• Filet Mignon
• 14oz Washugyu
• Dry Aged Prime rib
• Scallops MR
• Salmon M

Question 24

When to crumb tables?

Answer 24

Should be done between courses and prior to delivering the check.

Question 25

Cocktail Tray?

Answer 25

Extension of your hand and should never be set down on table or the service bar.

Question 26

Which side do I approach for clearning?

Answer 26

Clear from the right.

Question 27

Describe typical West Coast Oysters

Answer 27

• deeper cup
• sweeter taste
• jagged shells
• creamy
• smooth texture

Question 28

Describe typical East Coast Oysters

Answer 28

• Flatter cup
• high salinity
• slightly chewy
• bigger, smoother shells with round edges

Question 29

What 4 critical points need extra care?

Answer 29

1. New Guests
2. Each time guests get their food
3. If a problem arises
4. presenting and processing payment.

Question 30

Wine that goes with spicy food.

Answer 30

• Floraine Le Captaine Vouvrey- Chenin Blank

Question 31

What is accompanied with Caviar?

Answer 31

1. egg yolk
2. egg whites
3. Crem Freche
4. Capers
5. Ballini
6. shallots