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LaHacienda Menu > Server Test #2 > Flashcards

Server Test #2 Flashcards

1
Q

What should you do if a guest asks for more of an item they already have?

A

Retrieve the item at no additional cost

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2
Q

Our reservation policy?

A

Write down name, number, party size, and date –> managers

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3
Q

Proper greeting at the host stand?

A

“Hi! Welcome to the Ranch”

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4
Q

Guest experience timetable! Know all the times!

A

45 sec: first approach
5 min: drinks delivered, app. order taken
10 min: app, entree order
10-15 min: cook time
2 min: check back in after 2 min or 2 bites
20 min: consumption
3 min: check presented
2 min: change or voucher returned

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5
Q

Who is the most important person at the Ranch?

A

The guest

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6
Q

What’s the minimum amount of trays you should run in a shift?

A

At least the amount of tables you had or as often as possible

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7
Q

What are pivot points and the importance of using them?

A

The positions of where the guests are sitting
They help all servers and runners know which person gets which plate of food

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8
Q

What’s the difference between a running duty and side work?

A

Running duty is during your shift
Sidework is once you are cut

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9
Q

Always serve food using pivot points and serving women and children first

A
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10
Q

An organized server will consolidate and work their station as one big table

A
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11
Q

Describe PPR (proper plate removal) and what should be left on the table

A

Current drink and linen should be the only items left

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12
Q

Tea and water glasses should never be less than half full/empty

A
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13
Q

What makes our salsa unique?

A

Tomatoes and jalapenos are grilled on a mesquite grill

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14
Q

Martinez*

A

1st Enchilada- cheese
Sauce- chili con carne
Cheese topping- mix
Garnish- jalapeno relish
1st taco- cheese
Sauce- chili con carne
Garnish- jalapeno relish
Cheese topping- mix
Sides- Tex Mex rice and refried beans

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15
Q

Fernandez

A

1st Enchilada-
Sauce- chili con carne
Cheese topping- mix
Garnish- jalapeno relish
1st Taco- cheese
Sauce- queso
Cheese topping- jack
Garnish- jalapeno relish
2nd Taco- crispy taco
Toppings- tomatoes, mix cheese, shredded lettuce
Sides- Tex Mex rice and refried beans

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16
Q

Trevino

A

1st Enchilada- Cheese
Sauce- chili
Cheese Topping- mix
Garnish- jalapeno relish
1st Taco- Cheese
Sauce- queso
Cheese topping- jack
Garnish- jalapeno relish
2nd Taco- crispy taco
Toppings- tomatoes, mix cheese, shredded lettuce
Also served with a- guacamole tostada
Toppings- onion ring, diced tomatoes
Sides- Tex Mex and refried beans

17
Q

Whole Enchilada

A

1st Enchilada- beef
Sauce- chili con carne
Cheese topping- jack
Garnish- jalapeno relish
2nd Enchilada- cheese
Sauce- chili con carne
Cheese topping- mix
Garnish- jalapeno relish
3rd Enchilada- chicken
Sauce- sour cream
Cheese topping- jack
Garnish- jalapeno relish

1st Taco- cheese
Sauce- queso
Cheese topping- jack
Garnish- jalapeno relish
2nd Taco- chicken
Toppings- lettuce, tomatoes, mix cheese
3rd Taco- crispy taco
Toppings- mix cheese, tomatoes, shredded lettuce
Served with a-
Toppings- onion ring, tomatoes
Sides- Tex Mex rice and refried beans

18
Q

Mendez

A

Two beef enchiladas topped with chili con carne sauce, garnished with jalapeno relish, topped with jack cheese, served with Tex Mex rice and refried beans
OR
Two tamales topped with chili con carne sauce, garnished with jalapeno relish, topped with jack cheese, served with Tex Mex rice and refried beans
OR
One of each served with tex Mex rice and refried beans

19
Q

Tex-Mex Rice

A

Corn, tomatoes, bell peppers, onions, chicken broth, spices

20
Q

Cheese Enchiladas

A
21
Q

Bandido*

A

1st Tamale- pork
Sauce- chili con carne
Cheese topping-
Garnish- jalapeno relish
2nd tamale- pork
Sauce- chili con carne
Cheese topping- jack
Garnish- jalapeno relish
1st Enchilada- Cheese
Sauce- chili con carne
Cheese topping- jack
Garnish- jalapeno relish
Sides- Tex Mex rice and refried beans

22
Q

Burrito de Gonzalez

A

Tortilla- 12 inch flour
Burrito Fillings- Tex Mex, taco beef
What 3 sauces can guests choose- queso, chili con carne, sour cream
Garnish- jalapeno relish
Sides- Tex Mex rice and refried beans
UPSELL: chicken or beef fajita meat

23
Q

Sundance Fajitas

A

6 oz of meat
Choice of meat- beef, chicken or combo
Served on a skillet, with onions and bell peppers
Served with a ladle of Sundance queso
Fajita boat- sour cream, pico, mix cheese and quac
Sides- Tex Mex rice, refried beans
Tortillas (how many, what kind)- 3, flour

Please describe how this item is served: Pour the queso over the fajita meat tableside then serve to guest

24
Q

Chicken Enchiladas

A

1st Enchilada- chicken
Sauce- sour cream
Cheese topping- jack
Garnish- jalapeno relish
2nd Enchilada- chicken
Sauce- sour cream
Cheese topping- jack
Garnish- jalapeno relish
Sides- Tex Mex rice and refried beans

25
Q

Dipping sauces

A
26
Q

Fajitas for One and Two

A

6 oz of meat
Choice of meat- beef, chicken or combo
Served on a- skillet, with onions and bell peppers
Fajita boat- sour cream, mix cheese, quac and pico
Sides- refried beans, Tex Mex rice
Tortilla (how many, what kind)- 3/6, flour

27
Q

Fajita Lites

A

4 oz of meat, 6 oz of vegetables
Served on a- skillet, with onions and bell peppers
Veggies- squash, zucchini, mushrooms, cauliflower, broccoli, green and red bell peppers, poblano peppers
Fajita boat- sour cream, mix cheese, pico and guac
Sides- Tex Mex rice, refried beans
Tortilla (how many, what kind)- 3, flour

28
Q

Fajita Feast 1, 2, 4

A

For one- 3 ox of beef, 3 oz of chicken, # of shrimp 2
For two- 6 oz of beef, 6 oz of chicken, # of shrimp 6
For four- 12 oz of beef, 12 oz of chicken, # of shrimp 12

Fajita boat- sour cream, pico, mix cheese, and guac
Served on a- skilled, with onions and bell peppers
Sides- Tex Mex rice, refried beans
Tortilla (how many, what kind)- 3 for 3 oz, 6 for 6 oz, and 12 for 12oz, flour

29
Q

Grilled Veggie Fajitas

A

Veggies- broccoli, red bell peppers, mushrooms, squash, zucchini, cauliflower
Fajita boat- sour cream, mix cheese, pico, and guac
Served on a sizzling- skillet, with onions, and green bell peppers
Sides- Tex Mex rice, refried beans
Tortilla (how many, what kind)- 3, flour

30
Q

Tortilla Soup

A

Meat- spicy chicken mix
What kind of broth- chicken
Vegetables in soup- onions, bell peppers, tomatoes, carrot, cilantro, celery, jalapeños
Garnish- avocado slices, cilantro, lime wedge, tortilla strips, chives, jack cheese

Describe how we serve this to the guests: Pour the broth into the bowl that holds the ingredients tableside then serve it to the guest

31
Q

Chicken/Brisket Flautas

A

5 Flautas topped with tomatoes and lettuce
Sides- Tex Mex rice and refried beans
Served with Spanish style sauce
Garnish- leaf lettuce, sour cream

32
Q

Frozen Coronita Rita

A
  1. Top shelf frozen Margarita mix
  2. 7 oz of coronita dumped upside down in the margarita
    Describe glass and price:
    $11.00
    Blue Murano Glass
33
Q

Meltdown

A
  1. 1/2 oz Grand Marinier or 1/4 oz Chambord or 1/4 oz Jack Daniels or a 1/4 oz of any liquor
  2. Any frozen margarita
    Pint glass
    $11.00
34
Q

Super Premium/Margarita Premium/Call Margarita

A
  1. 1 1/4 oz Tequila
  2. 1/4 oz Gran Marnier
  3. 1/4 oz Cointreau
  4. 1/4 oz Papas Citrus mix
35
Q

Frozen Champagne Rita

A
  1. Original frozen margarita filled half way
  2. Dump in a Prosecco Split (small bottle of Prosecco)
    Describe glass and price:
    $13.00
    Blue Murano glass
36
Q

Premium Classic

A
  1. Tequila
  2. Lime juice
  3. Simple syrup
    Describe glass and price:
    Blue Moreno glass
    $13.00

LaHacienda Menu (4 decks)

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