study guide standards Flashcards
Explain the table setup.
The B&B plate should be centered for the place setting and 1 inch up from the table’s edge; the roll-up should be centered above the plate, just shy of touching the plate. The water glass should be right aligned with the butt of the roll-up.
What faces the aisles– salt or pepper?
Salt.
What faces the aisle– sugar or sweetener?
Sugar.
What is closest to the host podium– the sugar caddy or the salt and pepper?
Sugar caddy.
How far from the bottom edge of the table should the bread plate be?
1 inch.
How long do you have to greet a new table?
1 minute.
What is a Beat/Pause?
A stop/pause one step away from the table, gain eye contact/recognition and then take the final step in towards the table. (Used for courtesy, safety, and control).
What should be included in an opening greet?
A welcome, appreciation, introduction (optional), and an allergy inquiry.
What does WRAVE stand for and when do we use it?
Write, Repeat, Announce, View, Edit; when taking any type of order.
What do you ask a guest if they request to leave an ingredient out of a dish?
Is this due to preference or allergy?
Who do you tell about an allergy and in what order?
First the chef, then the manager on duty.
When do we ask if a guest would like bread?
After some type of food order has been taken.
If you take a multicourse food order, you should do what?
Repeat the entire table’s order back to them, in order of courses that makes sense to you.
All beverages are brought to a table on a…?
Beverage Tray.
Drinks are served on what side of the guest?
Right.
When is a beverage napkin required?
Only on wooden surfaces and when the glass will sweat/condensate, never with stemware or on tables with tablecloths.
When do we give a straw with a drink?
Only upon request.
Do we auction off beverages?
No, we set them down and announce.
At what level do we ask a guest if another drink is desired?
1/3.
What do we ask if the guest orders a bottle/can of beer?
Would you like a glass, sir/ma’am?
What do you offer after ringing in alcoholic beverages?
Go straight to the service bar associated with your section. Run any drinks that are waiting, even if they aren’t yours. ‘Ring it and Run it’. No drinks? Then leave the service bar area and use your time wisely.
What is prep-setting?
Bringing to the table what the guest needs to complete their meal.
What do we bring silverware and table resets out to the dining room on?
A prep-set plate.
Do we offer the guest to take the silverware from the prep-set plate or does the team member remove it and set it on the table?
Team member removes it and sets it on the table.
What items might you have to prep-set?
Silverware, condiments, share plates, wine glasses, wine chillers, lobster set-ups, etc.
How do you prep-set a steak knife?
Beat/pause into table with the steak knife on a prep-set plate, place knife on the guest’s right side of the place setting, beat/pause out and take prep-set plate back to side station.
Should a prep-set plate ever be left on a table?
No.
What side of the guest do we serve/deliver food?
Left.
What should face the guest once the dish has been set down?
Protein/Featured item.
Do we auction off food?
No, we set the item down and announce to the guest.
Once the dish has been placed in front of the guest, what should the team member do?
Announce the entire dish including temperatures or any special requests.
After a guest has received a course, when should you check on them?
Either after 2 minutes, or after they’ve taken 2 bites; whichever happens first.
When a guest is finished eating, we bus the place setting down to?
BATS: Bare Aesthetic Table Set.
Explain BATS.
Only having on the table what is required to complete the meal.
When do you crumb a table?
After every bussing situation when crumbs and debris are present.
Where do you discard the crumbs from the crumber?
Scoop into the crumber and discard on a plate, away from the table. Do NOT scrape onto the plate.
Do we wait until everybody has finished before bussing?
No.
Do we ask if guests would like to look at a dessert menu?
No, we automatically present the dessert menu and make suggestions.
What items are not listed on the dessert menu, that you must tell the guest about?
Ice cream and sorbet of the day.
If a drinking vessel has a handle (coffee mug, espresso demitasse, café mug, etc.) how and where should it be placed on the guest’s place setting?
To the right of the guest and with the handle at 4 o’clock.
How is espresso served?
In a demitasse with crema (brown foam) on top; 1.25 ounce = ‘single’ (7 oz. pod); 2.5 ounces = ‘double’ (14 oz. pod). No lemon twists as a garnish.
What milks do we offer?
Almond, Soy, Half-n-Half, Whole Milk and Skim.
What should be on the table once the guests have paid, and left?
Water pitcher/bottle, water glasses, and any item the guest was still using until departure (coffee mug, cocktail/wine/beer glass, etc.).
When is a check presented to the guest?
After inquiring 2 times for any further orders/needs or anytime the guest asks for it.
After guests have departed, what is the only thing that can be removed from the table without a tray?
Water pitcher/bottle.
When a team member is bussing a table after guests have departed, all items must be removed and placed on what?
A Tray.
When gathering or removing silverware/glassware, we never touch which end?
The ‘business’ end.
When do you remove condiment bottles from the table?
When bussing the course in which they were used.
When is the bread bussed from the table?
When clearing entrees.
When is it appropriate to pick up empty glasses, by sticking your fingers in them (‘spider carry’)?
Never!
