The Spiel Flashcards
Initial Greet
“Good evening and welcome to Ocean 44! How is everyone this evening?”
(slight pause for guest response while passing out the menus)
“On the reverse side of our dinner menu you will see wines by the glass as well as our by the bottle selections.”
“House Special Martinis and Cocktails are listed here.”
(Place down cocktail menu in center of table, 1 per 4ppl)
“If you are interested in reserve wine we do have some great selections in this list here.”
(Place down reserve wine list in center of table, 1 per 4ppl, or present to host if defined)
“May I get a cocktail or Martini started for you while you look over the wine list or would you like a moment to settle in?”
(Take drink order or walk away to give them a moment depending on answer)
“I have chef preparing some of our fresh baked bread for you.”
(Return to the table with drinks and proceed to tell them about appetizers and salads)
Apps Sell (pt. 1)
“Is it everyone’s first time here? Do we have any food allergies or dietary restrictions we need to be aware of this evening?” (pause for answer)
“Wonderful. Well, a great way to start off your meal is with our terrific Iced Seafood Tower.”
“You may have seen our Raw Bar in the kitchen as you were walking in tonight. We have a perfect selection of chilled seafood that is served over a bed of crushed iced and accompanied by a variety of sauces to enjoy”
“Tonight’s selections include: Colossal Shrimp, Alaskan King Crab Legs, Alaskan King Crab Claws, Stone Crab (when in season), Dungeness Crab Cocktail, Maine Lobster, Ahi or Yellowtail Hamachi Poke, and East or West Coast Oysters, which can be prepared Moscow Style with a bit of Creme Fraiche, vodka, and caviar. (If caviar is available, complete Hand Sell)”
“We can create and tailor it to your liking and it is wonderful to share.”
Apps Sell (pt. 2)
“We also have a variety of delicious hot appetizers on the left side of the menu including our wood-roasted shellfish which is prepared in our wood burning oven that you also may have noticed on your way in. These selections include oysters, clams, and mussels. Our other House Specialty appetizers include Maine Lobster Escargot and our Heirloom Tomato and Alaskan King Crab Stack.”
“If you’re interested in a salad this evening, they are individually portioned and I highly recommend the Superfood Salad and also the Heirloom Tomato and Burrata Salad.”
“If you have any questions at all, my name is Andrés and I will be taking excellent care of you this evening.”
“Would you like me to give you a few moments to discuss?”
Menu Wrap (pt. 1)
“If I may take a quick moment to tell you about the rest of our menu.”
“Thank you. Here at Ocean 44, we specialize in only the freshest and highest quality of seafood, flown in daily, Our Chef sources sustainable fish as available and most of our fish is seared on a custom built, high-temperature flat grill, cooked throughout with a nice crisp texture on top. Our fish is seasoned with our house fish rub, designed by our Chef to compliment each individual flavor profile. We offer a wonderful variety, from our Chilean Sea Bass, to our fresh Basil and Herb Rubbed Arctic Char, to our Lake Superior White fish topped with our Alaskan King Crab.”
“If you are interested in shellfish tonight, within the Lobster and Crab section of the menu, one of my personal favorites is the New England Lobster Bake which is baked in our wood oven with six types of shellfish, garlic, onions, and tomatoes.”
Menu Wrap (pt. 2)
“If anyone is interested in steak, we offer the same great steaks as we serve in our steakhouses.”
“We feature USDA Prime, Midwestern corn fed beef. Our steaks are wet-aged for 28 days and hand cut in house by our master butcher.”
“They are perfectly seasoned with our house special steak rub, broiled at 1500 degrees and served on 500 degree hot plates; please be careful when those come out. All of our steaks are finished with a touch of clarified butter and fresh chopped parsley.”
(If a guest asks about steaks, you will begin your response with the following:)
“Our signature steak is an 18oz. Bone-In Kansas City Strip, which is rich and full of flavor. Our Bone-In Ribeye is our most marbled and flavorful steak, and if you prefer a leaner cut, our Filet Mignon is tender and delicious. One of my favorites is our Bone-In Filet, which pairs the leanness of the filet with the rich flavor of a Bone-In Chop. You will also see a selection of Wagyu steaks that are all melt-in-your-mouth delicious.”
(Mention and off the menu steaks now)
Menu Wrap (pt. 3)
“On the right side of your menu you will see our side dishes. The are individual in size and serve 1-2 people. Our House specialty is the New Bedford Sea Scallop Gnocchi, which are a potato gnocchi stuffed with a scallop mousse, tossed in panko breadcrumbs, and then sautéed in brown butter and fresh scallops.”
“Some surf and turf options this evening include a 10oz. Maine Lobster Tail, Alaskan King Crab Legs, Sautéed Shrimp, or Pan Seared Jumbo Scallops.”
“One of my personal favorites is our “Oscar Style”, which pairs great with any steak or fish. It includes a Maryland Style Crab Cake, steamed asparagus, and is finished with hollandaise.”
“Lastly, you will notice our “On Top” section at the bottom of your menu. Chef has created a few unique and delicious choices to add to any entrée.”
“I have plenty of recommendations so please let me know if you need any. I will have those appetizers right out and I’ll give you a moment to discuss your entrées.”
(Give guests about 5 minutes to discuss and approach the table asking for any questions)
Entrée Order
“Your appetizers should be out any moment. Does anyone have any questions for me?”
“Would you like me to go ahead and take your entrée order now to get these menus out of the way to make room for the appetizers?”
(Take order if ready or return after appetizers have been delivered or based on their body language)
(Make sure to offer salads to all guests individually after taking their entrée order)
