Who, What, Where Flashcards
Who are the Chefs?
Chef Ray (Executive Chef, Owner) Chef Luis (Chef De Cuisine) Chef Jeff (Sous Chef)
Chef Getter (Chef De Cuisine at Broken Spanish) Chef Alonzo (Sous Chef at Broken Spanish)
Who are the managers?
Christopher Sand, Jacob Shure, Felix Ramos, Brian
Restaurant Address and Telephone Number?
513 7th st, LA, CA, 90014, 213-622-3744
Key Philosophical Values
Warmth Humility Accountability Respect Family Sincerity Support
Who are the five primary stakeholders in BS Taqueria, in order?
1- The Employees 2- The Guests 3- The Community 4- The Suppliers 5- The Investors
Who are the five primary stakeholders in BS Taqueria, in order?
1- The Employees 2- The Guests 3- The Community 4- The Suppliers 5- The Investors
What four items should a server always have with them?
Wine Key, Lighter, Pen, Pad/Book
What four items should a server always have with them?
Wine Key, Lighter, Pen, Pad/Book
What does “one team one dream” mean?
In short; that we are all in this together and we are all responsible for our success. Everyone should always be ready to help anywhere they’re needed, regardless of role.
What does “one team one dream” mean?
In short; that we are all in this together and we are all responsible for our success. Everyone should always be ready to help anywhere they’re needed, regardless of role.
When is it appropriate to not write down an order, or not repeat the order back to the customer?
Never. Always do both of these.
When should you use a tray?
Always. The only possible exception is with a single glass of wine, which may be carried by the stem.
What is auctioning food, and when should you do it?
Auction food is when you don’t know where the food should be served at the table and are forced to ask the guests. You should never do it.
What is auctioning food, and when should you do it?
Auction food is when you don’t know where the food should be served at the table and are forced to ask the guests. You should never do it.
What does “full hands in / full hands out” mean?
That anytime you are going to the kitchen, you should try and have your hands full of plates to bring back to the kitchen, and when you leave, you should look for food ready to be brought out.
