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mountain top training > Training > Flashcards

Training Flashcards

1
Q

Employee parking areas consist of:

A

The lower parking lot across from Golf Maintenance AND Designated halfway parking areas

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2
Q

The hours of operation for pool lunch are:

A

11:00am-4:00pm

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3
Q

Other than the designated parking areas in the lower employee parking lot, where must employee shuttle carts be parked?

A

Designated area in the loading dock

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4
Q

Proper Food and Beverage uniform includes:

A

-Girls: Polo shirt, skort, and black shoes (Sunday-Friday)
-Guys: Polo shirt, pants, and black loafers (Sunday-Friday)
-Nametag
-Hair a natural shade and fully put up
-No nail polish or fake nails of any kind
-A smile
-No earrings (guys), no more than two earrings (girls)
-No jewelry larger than the size of a quarter
-Girls: Black pants, button down shirt, flats (Friday and Saturday night)
-Guys: Black button down shirt, pants, black loafers (Friday and Saturday)

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5
Q

T/F): Staff members can congregate in member areas and just hang out (the bar, front podium, dining areas

A

False

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6
Q

Employee food and beverage can be consumed in only these areas:

A

The employee cafeteria AND PDR only during employee dinner meal

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7
Q

T/F): Employee shuttle carts can be put into neutral going down hill to employee parking

A

False

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8
Q

Where do all employees need to keep their cellphones while at work?

A

Employee locker or their car

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9
Q

Where are employees allowed to smoke?

A

Behind the clubhouse in the loading dock area underneath the covering by the Maintenance Shed

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10
Q

T/F): When an employee is finished with a meal in the employee cafeteria they can leave a mess without cleaning it up

A

False

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11
Q

How many cups of sugar go into the sweet tea?

A

Large urns are 7 AND Small urns are 3.5

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12
Q

From which side of a member and with which hand do you always serve beverages from?

A

From the right side with your right hand

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13
Q

Where do dirty wine glasses, water glasses, and soda glasses go once you have cleared them?

A

The dish pit

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14
Q

How many forks are set up for dinner service?

A

2

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15
Q

What color napkin is used for Monday night dinner service?

A

White

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16
Q

What is the point of polishing silverware/glassware?

A

To remove water spots

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17
Q

When do you complete side work?

A

Before and after service

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18
Q

What does par stock mean?

A

The amount that should be stocked

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19
Q

From which side of a member and from which hand do you always serve food from?

A

From the left side with your left hand

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20
Q

From which side of a member and from which hand do you always clear food from?

A

From the right side with your right hand

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21
Q

What do you need to do if you need to leave the floor?

A

Tell a manager

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22
Q

T/F): If you have a table and a manager hasn’t asked someone else to watch your section, you can be working on side work

A

False

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23
Q

Who do you serve first?

A

Ladies

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24
Q

T/F): If you see a dirty tray on the floor it’s okay to leave it, even if you didn’t use it

A

False

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25
Q

What needs to be re-silvered on the table before a steak goes out?

A

Steak Knife

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26
Q

What are the only things that can be left once the final course has been cleared?

A

A drink of choice, A water glass continually being filled AND Napkin on their lap

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27
Q

What are the 16 steps of service? (in order)

A
  1. Greet & water the table
  2. Present daily specials & take drink order
  3. Deliver beverages and bread
  4. Take food order and enter in Jonas
  5. Wine service when applicable
  6. Run 1st course to table
  7. Fire the next course with expeditor
  8. Clear the table and re-silver for next course
  9. Run next course to table
  10. Fire the next course through Jonas
  11. Clear the table and re-silver for main course
  12. Run the main course to the table
  13. Clear the table
  14. Present dessert and after dinner drink menu
  15. Re-silvering and delivering desserts and after dinner drinks
  16. Clear the table and thank the table for their visit
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28
Q

What is the 1st step of service?

A

Greet and water the table: warm greeting as soon as they are seated, followed by providing water for the table

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29
Q

What is the 2nd step of service?

A

Present daily specials and take drink orders: present daily specials, highlighting unique dishes or ingredients. following taking drink orders from guests

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30
Q

What is the 3rd step of service?

A

Deliver beverages and bread: ordered beverages are brought to the table along with bread. this step sets the stage for the meal and offers guests something to enjoy while they wait for food

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31
Q

What is the 4th step of service?

A

Take food order and enter in Jonas: server takes guests food orders, ensuring dietary preferences or allergies are noted. these orders are then entered into Jonas

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32
Q

What is the 5th step of service?

A

Wine service when applicable. if wine is ordered or suggested, the server preforms wine service, which includes presenting the bottle, offering a taste to the guest that ordered it, and then pouring for the table

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33
Q

What is the 6th step of service?

A

Run 1st course to the table: The first course is served to the guests, marking the beginning of their culinary journey

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34
Q

What is the 7th step of service?

A

Fire the next course with the expeditor: The server coordinates with the kitchen expediter to prepare for the next course

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35
Q

What is the 8th step of service?

A

Clear the table and re-silver for next course: After guests finish the first course, the server clears the table and arranges appropriate silverware for the next course

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36
Q

What is the 9th step of service?

A

Run next course to table: The next course is served to guests

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37
Q

What is the 10th step of service?

A

Fire the next course through Jonas: The server AGAIN uses the Jonas system to coordinate the preparation of the following course

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38
Q

What is the 11th step of service?

A

Clear the table and re-silver for main course: The table is cleared once more, and the server sets up the silverware needed for the main course

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39
Q

What is the 12th step of service?

A

Run the main course to the table: The main course is then served, showcasing highlights of the meal

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40
Q

What is the 13th step of service?

A

Clear the table: After the main course, the table is cleared to make room for dessert

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41
Q

What is the 14th step of service?

A

Present dessert and after dinner drink menu: The dessert and after-dinner drink menus are presented to the guests, offering a sweet conclusion to the meal

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42
Q

What is the 15th step of service?

A

Re-silvering and delivering desserts and after-dinner drinks: Once the dessert and drink orders are taken, the table is set with appropriate silverware, and the desserts and drinks are served

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43
Q

What is the 16th step of service?

A

Clear the table and thank the table for their visit: Finally, the table is cleared for the last time, and the guests are thanked for their visit, ensuring they leave with a lasting positive impression

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44
Q

When white wines are brought to the table they are placed where?

A

In a wine bucket stand to the right of the host if possible OR in a wine chiller

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45
Q

When red wines are brought to the table they are placed where?

A

Wine should be placed closest to the host

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46
Q

How many ounces are in the MountainTop pour?

A

7 oz

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47
Q

The person ordering the wine is referred to as the ______?

A

Host

48
Q

When ordering and presenting wine you must….

A

1) Pronounce the vintage
2) The producer/ producer name
3) Region
4) Style

49
Q

T/F) Busboys are the only ones who can clear trays

A

False

50
Q

T/F) Members can leave the dining areas without thanking them for their visit and saying goodbye

A

False

51
Q

T/F) All nonalcoholic beverages should be refilled without asking once they are half full

A

True

52
Q

If there are multiple members at the table, what do you need to do?

A

Ask if they would like the check split and how to split it

53
Q

Before you close your shift in Jonas, who needs to check your tickets to make sure you have the correct covers, member name, and correct items charged?

A

A manager

54
Q

Which beer will we always have on draft?

A

Stella

55
Q

What is our house Vodka?

A

Absolut

56
Q

What is our most popular Vodka?

A

Titos

57
Q

What liquor is our Top Margarita made with?

A

Casamigos Blanco

58
Q

What two liquors are martinis normally made with?

A

Vodka OR Gin

59
Q

When the pool or golf staff bring a drink order to the bar where should you take the to-go drinks?

A

To valet

60
Q

Should servers go behind the bar and make their own drinks if a bartender is too busy to make it for them?

A

No

61
Q

How old do you have to be to mix alcoholic beverages?

A

21

62
Q

Do you have to ID members if they do not look 21?

A

Yes

63
Q

Can you drink while you are at work?

A

No

64
Q

Where are teapots and coffee mugs washed?

A

The bar

65
Q

What type of glassware receives a beverage napkin when delivering to a table?

A

Rocks glass, Double rocks glass, AND Beer Mug

66
Q

When taking an order, what proteins should you ask for a temperature?

A

Steak, Salmon, AND, Burgers

67
Q

When is it acceptable to deliver food or drink without a tray?

A

Never

68
Q

What questions need to be asked for a hibachi bowl?

A

What protein? What sauce? AND What starch?

69
Q

What questions do you need to ask for a burger?

A

Meat temp? Toppings? Add bacon? Add avocado? AND What cheese?

70
Q

What are the soups that will always be available?

A

Chicken tortilla AND Tomato bisque

71
Q

What are our lunch sides?

A

Changing (usually regular fries and sweet potato fries)

72
Q

What should you do if someone at your table has a food allergy?

A

Ask and be sure to let the kitchen know, as well as the member what ingredients are in the dish

73
Q

What are the 16 steps of service (letters)?

A
  1. G
  2. A
  3. C
  4. F
  5. H
  6. I
  7. N
  8. B
  9. L
  10. J
  11. D
  12. P
  13. M
  14. E
  15. K
  16. O
74
Q

NV Bisol Desiderio Jeio Brut - Veneto

A

Region: Prosecco, Italy

Varietal: Sparkling White

Style: Fresh, bright, and refreshing

Tasting: Aromatic notes of tart apple aromas, intense and fresh notes of citrus fruits and saline sensations.

75
Q

NV Veuve - Champagne

A

Region: Champagne, France

Varietal: Sparkling Wine (Chardonnay, Pinot Noir, Pinot Meunier)

Style: Freshness, strength, aromatic richness and silkiness

Tasting: White and yellow fruits (pear, apple, peach).
Citrus notes (mandarin, grapefruit).
Pastry aromas (brioche, croissant).
Hint of dried fruits.

76
Q

NV Veuve Rose - Champagne

A

Region: Champagne, France

Varietal: Sparkling Wine (Chardonnay, Pinot Noir, Pinot Meunier)

Style: Pink champagnes, combining elegance and flair

Tasting: Aromatic-red and black fruits (cherry, strawberry, raspberry, blueberry).
Spices (licorice, orange zest and peel, gingerbread).
Pastry notes (biscuit, croissant, toasty bread).

77
Q

2021 Domaine Fournier ‘Silex’ - Sancerre

A

Region: Lorie Valley, France

Varietal: Sauvignon Blanc

Style: Dry White

Tasting: Very pure Sancerre aroma, generous, fresh, without grassy edges.
Acidic with a dry finish.
A fresh little lemony whisper, pairs well with simple fish dishes.

78
Q

2021 Paring Sauvignon Blanc

A

Region: California

Varietal: Sauvignon Blanc

Style: Off-Dry

Tasting: Exotic, with lemon, melons and white peach.
The wines acidity refreshes and cleanses the palate, while its smooth texture demands another mouthwatering sip.

79
Q

2020 Three by Wade Chenin Blanc

A

Region: Clarksburg, Yolo County, California

Varietal: Sauvignon Blanc

Style: Off-Dry

Tasting: Fresh citrus and slightly tropical on the nose with crisp green apples complimented by a mouthwatering acidity that balances everything out.

80
Q

2020 Chateau de la Cree Montagny 1er Cru Chardonnay - Burgundy

A

Region: Burgundy, France

Varietal: Chardonnay

Style: Dry White

Tasting: Highly bred, subtle, yet rich nuance, this fresh and youthful Chardonnay reveals aromas of golden apple, fresh almonds, fern, and a touch of citrus.

81
Q

2022 Burly Chardonnay

A

Region: Napa Valley

Varietal: Chardonnay

Style: New American Oak

Tasting: Intense wine with aromas of pineapple and oak.
A swirl of complex oak, vanilla, citrus, and butter.
The palate has flavors of lemon and pear, supported by minerality and acidity.

82
Q

2021 Gary Farrell Russian River Selection Chardonnay

A

Region: Russian River, Sonoma County California

Varietal: Chardonnay

Style: Dry (well-balanced)

Tasting: Aromas of honeysuckle, white peach, green apple, and honeydew melon.
Palate unfolds flavors of roasted nectarine, Meyer lemon, ginger-honey brioche, lime zest, and a touch of hazelnut adds layers of richness and complexity.
The finish is bright and crisp, with a rich, creamy texture that carries through the tangy finish

83
Q

2020 Shafer Red Shoulder Ranch

A

Region: Napa Valley, California

Varietal: Chardonnay

Style: Dry

Tasting: Aromas such as lush, scents of white flowers, lemon zest, and exotic fruit.
A balances of energy and richness, flavors of white melon, apricot, ripe pineapple, flint, honey, and crème brûlée.

84
Q

2021 Entourage Cotes de Provence Rose

A

Region: Provence, France

Varietal: Rose Blend

Style: Soft, well-balanced sweetness

Tasting: Naturally colored and aromatic; followed by a mix of crushed strawberry and white peaches that ends with notes of roses and raspberry.
Extremely fresh, the palate is supple, pleasant, and stretched by a beautiful minerality.

85
Q

2021 Bergstrom Cumberland Reserve Pinot Noir

A

Region: Willamette Valley, Oregon

Varietal: 100% Pinot Noir

Style: Medium Bodied

Tasting: Sweet hood strawberries, tart cherry, pipe tobacco, and subtle herbaceous spice.
Incredibly approachable and fruit forwards, it’s balanced with tart acidity and delicate structure.

86
Q

2019 Goldeneye ‘Gowen Creek Pinot Noir

A

Region: Anderson Valley, California

Varietal: 100% Estate Pinot Noir

Style: Full Bodied

Tasting: Aromas of glacé cherry, blueberry pie, and fresh rosemary.
Blueberry layers are emphasized by sleek acidity, with hints of pennyroyal and moist earth.

87
Q

2021 Cattleya Cuvee Russian River Pinot Noir

A

Region: Green Valley, Russian River, Sonoma County, California

Varietal: Pinot Noir

Style: Full Bodied

Tasting: Notes of macerated dark berries, fresh rhubarb, and baking spice.
Vibrant acidity and soft tannins, supple flavors of blackberry tart and bing cherry contribute to a voluminous, velvety, and concentrated finish.

88
Q

2019 Gaja Sito Moresco Langhe Rosso Piedmont Italy

A

Region: Piemonte, Italy

Varietal: 35% Nebbiolo, 25% Barbara, 25% Merlot, 15% Cabernet

Style: Medium Bodied

Tasting: Flavors of rose petals, red berries, cassis, and plum, complemented by savory herbs and finishes with a subtle hint of smoke.

89
Q

2019 Renato Corino, Barolo

A

Region: Barolo, Piedmont, Italy

Varietal: Nebbiolo

Style: Full Bodied

Tasting: Aroma with scents of cinnamon and smoke align with strawberry and cherry, followed by hints of mint, oregano, forest, and orange zest.
In the mouth, the texture is velvety and red fruits come forward. The fresh tannins keep the wine bright and intriguing all the way through the finish.

90
Q

2018 Uccelliera, Brunello

A

Region: Montalcino, Tuscany, Italy

Varietal: Sangiovese

Style: Full Bodied

Tasting: Aromas of black cherries, plums, and walnuts with undertones of cedar.
The palate is dense and full bodied, with rich tannins, and a complex finish.

91
Q

2018 Davis Family ‘Mountaintop Cuvee’ Cabernet Sauvignon

A

Region: Sonoma, California

Varietal: Cabernet Sauvignon

Style: Dry Red

Tasting: Densely layered, well-concentrated wine emphasizes cocoa, dark chocolate, and dried blueberry flavors that are firmly wrapped in fine-grained tannins.
Expect it to mellow and gain more complexity with time.

92
Q

2018 Adaptations Cabernet Sauvignon

A

Region: Napa Valley, California

Varietal: 80% Cabernet Sauvignon, 18% Merlot, 2% Petite Sirah

Style: Dry Red, Full Bodied

Tasting: Opaque purple in color, presenting notes of wild blackberries, luxardo cherries, plums, crème de cassis with hints of fresh spring flowers.
This full-bodied expression displays beautiful ripeness with elegant, very fine, well integrated tannins and a gorgeous silky texture.

93
Q

2021 Shafer One Point Five Cabernet Sauvignon

A

Region: Napa Valley, California

Varietal: 98% Cabernet Sauvignon, 2% Malbec

Style: Dry Red

Tasting: An elegant, silky Cabernet Sauvignon with soft tannins and abundant fruit that is approachable when young, yet capable of aging gracefully.
The wine reflects the climate and soils of our Stags Leap District vineyard sites and Shafer’s commitment to meticulous, sustainable farming, and quality winemaking.

94
Q

2020 Lewis Cabernet

A

Region: Napa Valley, California

Varietal: Cabernet Sauvignon

Style: Full Bodied

Tasting: The 2020 Napa Valley Cabernet is dark and delicious, dusted truffle, toffee crunch, and a broad band of currant and black fig fruit.
Chocolatey character infuses from start to finish with elements of loam, cedar, and beeswax.

95
Q

When does the lake club open?

A

May 27th Memorial Day

96
Q

What are the hours of operation for food and beverage?

A

Breakfast: 7am-11am
Lunch: 11am-5pm
Dinner: 6pm-9pm

97
Q

Where is the sheet located if you forget to clock in or out?

A

Danielles office or the podium

98
Q

Before you greet the table what information should you acquire?

A

Member name/party size, soup of the day, and any lunch specials

99
Q

What are our sparkling wines by the glass?

A

Jeio Prosecco
Veuve Rose
Veuve Champagne

100
Q

List our chardonnays by the glass

A

Burley
Chateau de la Cree
Gary Ferrell
Shafer red shoulder ranch

101
Q

What is our lightest and most crisp wine by the glass?

A

Chenin Blanc

102
Q

What is our Sauvignon Blanc by the glass?

A

The Paring

103
Q

What is our Rose by the glass?

A

Entourage

104
Q

What are our Pinot Noir by the glass?

A

Bergstrom Cumberland
Goldeneye

105
Q

List our Cabernet Sauvignon by the glass

A

Adaptation
Davis family
Lewis cellars

106
Q

What is our fullest body Cabernet Sauvignon?

A

Lewis Cellars

107
Q

What is our Brunello wine by the glass?

A

Uccelliera

108
Q

List our side items for breakfast

A
109
Q

List our side items for lunch

A
110
Q

How many wings do you get in an order?

A

10

111
Q

List the well liquors

A

Vodka:
Tequila:
Rum:
Gin:
Bourbon:
Whiskey:

112
Q

The first guy in the checkered suit: (think wey out there)

A

Mr. Weyen

113
Q

The second guy in the blue suit:

A

Terry brown

114
Q

The third guy in the black suit with blue tie: (think your-the-man)

A

Mr. Youmans (Club President)

115
Q

The fourth guy in a black suit: think pastors name and M’s

A

Steve Matlaga (General Manager)

116
Q

The fifth guy in a stripped polo: (think marked shirt)

A

Mr. Markley

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