Random Q's Flashcards
Wines from Loire Valley
- Pascal Jolivet Attitude- Sancerre
- Floriane le Capitaine - Chenin Blanc
What are the of operation?
- Mon- Fri
Lunch 11-3 - Mon- Sat
Din 4-10pm - Sun
4-9pm
What are are private dining capabilities?
1 - 12 guests
2- 24 guests
3- 36 guests
Reservation Policies
groups of 8 or more
- done by manager
Corkage Fee
$25/bottle
2 bottles max
nothing from our wine list
Cake Cutting Fee
$1.25/person
- store bought
- licensed vendor
What time is last call?
15 minutes after final meal hits the table.
What’s on our kids menu?
We do not offer a kids menu.
Automatic gratuity?
yes, for parties of 8 or more. (Lg. parties)
Coat Check?
Yes, complimentary
How to make a reservation?
- open table, in person, over the phone, website
Do we screen calls for managers?
no.
Taking message include:
- name, number, relevant info
Phone number?
612-234-6700
Address?
800 Nicollet Mall
Minneapolis MN 55402
When to crumb a table?
Callbacks
- 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
Bring Up
- When Temps needs to be adjusted
- When protein is under cooked
- When a guests says something is cold and needs to be warmed up
Refires
- When the guests needs a completely new item
- a protein needs to be started again
- a guest requires a different menu item
Ways to assist team?
Run Food
Clear Dish Room
Get the team Water
Swarm
Types of bottled water?
San Pellegrino
Aqua Pana
Piggy Backs
- 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.
Body Language
Communicates:
- confidence
- dignity
- pride
- organization
- assurance
How?
- Appropriate Eye Contact
- Smile
- Open Stance
- Straight Posture
- Open Stance
- Voice Control
- Respect
- Shows your present
What dishes should I take temps on?
- Filet Mignon
- 14oz Washugyu
- Dry Aged Prime rib
- Scallops MR
- Salmon M
When to crumb tables?
Should be done between courses and prior to delivering the check.
Cocktail Tray?
Extension of your hand and should never be set down on table or the service bar.
Which side do I approach for clearning?
Clear from the right.
Describe typical West Coast Oysters
- deeper cup
- sweeter taste
- jagged shells
- creamy
- smooth texture
Describe typical East Coast Oysters
- Flatter cup
- high salinity
- slightly chewy
- bigger, smoother shells with round edges
What 4 critical points need extra care?
- New Guests
- Each time guests get their food
- If a problem arises
- presenting and processing payment.
Wine that goes with spicy food.
- Floraine Le Captaine Vouvrey- Chenin Blank
What is accompanied with Caviar?
- egg yolk
- egg whites
- Crem Freche
- Capers
- Ballini
- shallots
