Service Quiz Flashcards
Lucilles Mission is “Serving ________ BBQ with the _______ Southern Hospitality.
The Best, The finest
Southern Hospitality starts with a______
big ole smile
Smile and speak to any guest that comes within _____ feet or less.
5 feet
Learning the menu is so important because “You cant _____ what you don’t ______.
Sell, know
At Lucille’s, there is no such thing as “nothing to do”, list 3 examples of things you can do to help the team when you are not busy.
run food, refills, pre-bus, drink a table, side work, clean!
What is Rubbernecking? Why is it important?
Being aware of one’s surroundings to ensure that every step you take accomplishes a task.
What are the 4 C’s? Describe them
Communication- To know what is going on, and to make sure that other team members know what is going on also.
Consolidation- be as efficient as possible to accomplish several tasks at once.
Coordination- working with others, goes with communication.
Circulation- move through the entire restaurant, not just assigned area so all tasks are accomplished efficiently
List 5 Things the manager will check during line up.
Uniform is clean and pressed, Clean slip resistant shoes, on-time, know station/side work, $25 bank, 3 matching black pens, know team, lighter
Your shirt must be_______ and ______.
Clean, Pressed
Your shirt must always be_____ into your jeans.
Tucked
Your sleeves must be_____.
Creased along the top
Your belt must be ____ and ______.
Black, Plain
Your apron must be____ and tied in the ______.
Clean, Back
The tools that you must carry in your apron are:
Order book, 3 matching black pens, $25 bank, coins, lighter
The color of your jeans must be_____.
Dark Blue
The color of your shoes must be ______ with______ soles.
Black, Non-slip/slip-resistant
List Lucille’s 5 Core Values
The Best BBQ, Southern Hospitality, Teamwork, Caring for and valuing our team members and guests, Fun
What does”team within a team” mean?
Servers are assigned to a team. They must know what team members are assigned to adjacent areas to ensure the best communication.
Running food is not an ______, but a ______. Exceptions are only made when the server has to fill their initial drink order.
option, requirement
What does “Full Hands In, Full Hands Out” mean?
Every time you enter and exit the kitchen have hands full.
What are the 3 steps of table maintenance?
- Pre-Bus
- Final Bussing
- Final Wiping
What is pre-bussing? How does pre-bussing help guests have a more enjoyable dining experience?
Removing dirty dishes. Clears clutter, and no dirty dishes lying in front of them while they are with friends or family.
Explain final bussing procedure.
Removing everything into dish tray to Drop & Go. Wipe down table.
Any time 2 people at the dish station and a third person arrives, the third persn will tell the first person to _____ and ______.
Drop, Go
You are required by law to report _____% of your tips at the end of each shift.
100
List Lucille’s 7 Steps of Service.
- Greet and Offer specific drinks.
- Appetizer/Spiel
- Food Order/ Biscuit
- 2 minute check back
- Hot Towel
- Dessert after dinner drinks
- Check presentation and process payment.
