Vocab.

Question 1

86

Answer 1

Temporarily “sold” out of an item

Question 2

68

Answer 2

Item previously 86’d once again available

Question 3

2, 4, 6 Top

Answer 3

A table or booth that seats or can seat up to two, four, or six people

Question 4

All Day

Answer 4

Consolidate on drinks or food items, i.e. “three cornbreads all day”

Question 5

Apple

Answer 5

Slang for towel holders. We avoid “snow coning!”

ask trainer

Question 6

Back of House

Answer 6

(BOH) All parts of the restaurant behind the kitchen doors

Question 7

Bank

Answer 7

Money a server carries to make change for a guest’s bill. Minimum $20 broken down as follows: 1 five, 12 ones, 3 dollars in change. Do not use the bar to make change for your $20 bank.

Question 8

Behind You

Answer 8

Verbal warning not to turn around or stop as someone is behind you

Question 9

Check-Out

Answer 9

A shift leader checks a server’s side work to make sure it has been completed correctly

Question 10

Cash-Out

Answer 10

Turning your money, credit card vouchers, cash-out and checksum into thew head-wait at the end of your shift

Question 11

Chicken

Answer 11

Slang for check presenters

Question 12

Closed

Answer 12

The point during a shift when a server will no longer receive tables, however, they will continue to serve their existing tables

Question 13

Cut

Answer 13

The point during a shift when a manager closes some servers and expands other sections for remaining staff.

Question 14

Expediter

Answer 14

Person who calls the orders to the kitchen. He/She is also the final checkpoint for food quality before it reaches the guest. The expediter bridges all communication from the wait staff to the kitchen

Question 15

Expo

Answer 15

The place where food comes out of the kitchen

Question 16

Front of House

Answer 16

(FOH) The part of the restaurant from the kitchen doors to the lobby. Any area the guest might normally see.

Question 17

Graze

Answer 17

(Garbage mouthing or Grazing) -To eat food off of plates or eating any food items while working a shift. This is prohibited. The exception is the expediter.

Question 18

Hands

Answer 18

When a server is able to run food or the expediter needs someone to run food, the verbal term is “got hands”, “need hands”, “one hand”

Question 19

Hobart

Answer 19

The area or machine where dishes are washed

Question 20

Lazy Susan

Answer 20

The wooden plates located throughout the dining room used for replacing single pieces of silverware when a whole role is not needed

Question 21

No call/No show

Answer 21

Employee that does not show up or call. Reservation that does not show up and does not call. (Only where reservations apply)

Question 22

On the Fly

Answer 22

Needing something immediately – rush it

Question 23

P.S.T.M.

Answer 23

(Pre-Shift Team Meeting) A gathering before each shift. This gives managers a chance to inspect uniforms and give info.

Question 24

Server Assistant

Answer 24

Any person who takes food from expo out to appropriate table

Question 25

Roll

Answer 25

2 forks, 1 knife, rolled together in a black linen. Rolls are placed on every table in the dining room stacked like logs (#) The roll-ups or “sticks” and 1 1/2” apart

Question 26

Run Food

Answer 26

Taking food to a table

Question 27

Side Work

Answer 27

Duties assigned to a server to do throughout a shift

Question 28

Singled out

Answer 28

Needing only one

Question 29

Spec

Answer 29

To do a job or to make a food item exactly to specification

Question 30

Section

Answer 30

A server’s assigned tables

Question 31

Teamwork

Answer 31

Redrock Canyon Grill’s service philosophy. Everyone (managers, servers, bartenders, hostesses and kitchen staff) helps eachother

Question 32

Wait

Answer 32

Refers to a full restaurant. Guests are waiting to be seated

Question 33

Wait Station

Answer 33

The area where servers obtain glasses, iced tea, coffee, etc.

Question 34

Weaving

Answer 34

This is when a server circulates through the entire restaurant looking to see what is needed by our guests. (Part of seven steps)

Question 35

Weeds

Answer 35

Unacceptable. Not being able to perform up to Redrock Canyon Grill standards. Can occur from being unorganized or simply being extremelly busy