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Nomad > Written Test > Flashcards

Written Test Flashcards

1
Q

Devocion

A

Coffee beans that are sourced from farms in Colombia

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2
Q

Glassware from?

A

Scott Zwiesel for wine glasses and Zalto for crystal glassware

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3
Q 
. Hours of operation?
1. Pool & Café:
2. Library:
3. NoMad Bar
i.Breakfast:
ii. Lunch :
iii. dinner sun &mon :
Tues & Wed :
Thur-Sat :
A

. Hours of operation?

1. Pool & Café Mon-Sun 8am-5pm,

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4
Q

Rule of 3 ? Describing a dish:

A
  1. Main protein
  2. Side that comes along with the dish (starch or veggies)
  3. How a dish is prepared or cooked
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5
Q

Alliums?

A

Onions, chives, asparagus, garlic, leeks

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6
Q

Chit?

A

A guest description that is noted by the hosts upon reservation. Chit is given to server, somm, kitchen/chef, bartender and manager.

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7
Q

When answering the phone you ask for what info?

A

Name, Party size, time for reservations.

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8
Q

In Beverage RS stands for what?

A

Residual Sugar in white wine

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9
Q

Cote D’or means?

A

“golden slope” A region of Burgundy

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10
Q

A bottle is how many oz?

A

25 oz about 5 oz a glass of wine.

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11
Q

200% rule?

A

Check the order to ensure accuracy before the drop.

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12
Q

Checking wine?

A

Check the vintage, region, name and grape.

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13
Q

Old World and New World Wine?

A

Old world is Europe and Mediterranean, new world is everywhere else

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14
Q

The cucumbers that we use are from where?

A

Japan, Japanese cucumbers have less seeds and uniform in width.

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15
Q

The type of aioli used in the restaurant?

A

Piquillo pepper, kewpie mayo, pickled mustard seeds lemon juice, salt.

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16
Q

. Beer out of the tap should be xx degrees

A

38

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17
Q

Crustaceans are what? And are they shell fish?

A

Crustaceans are shell fish too

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18
Q

Woodworking is done by whom?

A

Watson woodworking custom wood pieces

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19
Q

Corkage fee is

A

$40 up to 4 bottles

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20
Q

Tannins taste like what?

A

Tannins are a feeling not a taste, its an astringent sensation.

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21
Q

Where can I find the latest trends and news in Las Vegas?

A

Eatter, Vegas Magazine, Seven Magazine.

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22
Q

Interior designer is?

A

Jacques Garcia

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23
Q

Library dinner ends at what time?

A

1030pm

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24
Q

Terms for water service.

A

Sparking water, Bottle water, Ice water.

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25
Q

. FAT TOM is an acronym for what?

A
  1. F = food, bacteria need food to grow.
  2. A = acid, bacteria grows best with foods with little to no acid.
  3. T = temperature, bacteria grow rapidly between 41 – 135 degrees. 70 – 125 is the optimum growth temp.
  4. T = time, bacteria can grow within time
  5. O = oxygen, some bacteria need oxygen to grow
  6. M = moister, bacteria grow well in food with high levels of moisture.
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26
Q

Jono Pandolfi is who?

A

Maker of the plates and china we use in the restaurant

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27
Q

Our vision at Nomad

A 
Loose 
Alive 
Universal
Enduring 
Deliberate 
Glamorous 
Original 
Eclectic 
Genuine 
Thoughtful 
Satisfaction
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28
Q

Nomad aims to be something different:

A

A bit more loose and a bit more rock and roll, but never wavering from our attention to detail and our pursuit of excellence

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29
Q

Our mission statement

A

To be an icon for Las Vegas, to embody the culture created in NY & LA, Universal, Thoughtful, Alive

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30
Q

Hours?

2. library

A

530pm-1030pm,

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31
Q 
Hours?
3. NoMad Bar
i. Breakfast 
ii. Lunch 
iii. dinner sun and mon, 
Tues and Wed
Thur-Sat
A
  1. NoMad Bar
    i. Breakfast 730am-1030am
    ii. Lunch 11am to 4pm
    iii. dinner sun &mon 4pm-12am, Tues & Wed 4pm-1am, Thur-Sat 4pm-2am
32
Q

4 core values

A
  1. Hospitality
  2. Excellence
  3. Education
  4. Passion
33
Q

Which cuts of the chicken are used for friend chicken?

A

Legs and thighs

34
Q

When did Make It Nice start?

A

2011

35
Q

Stock in Crab Tagliatelle?

A

Chicken stock

36
Q

What type of garnish do we use ?

A

Fresh garnishes that are

unwaxed and organically grown.

37
Q

The most common champagne?

A

Brute is dry, brute nature

is the most dry.

38
Q

Gruner veltliner what color grape?

A

White

39
Q

Crumming is done into a clean slightly damp white napkin
folded into a square in a clean pandolfi B+B
Crumming after every meal course.
No stacking plates on table

A

Crumming is done into a clean slightly damp white napkin
folded into a square in a clean pandolfi B+B
Crumming after every meal course.
No stacking plates on table

40
Q

Cuisine influences are?

A

Switzerland, California, New York

41
Q

he meaning of open handed service is?

A

Never back

handing the guest when dropping an item or clearing the table.

42
Q

Water service is done by whom?

A

Primary is busser and bar

back, secondary is servers and bartenders.

43
Q

Main white grape of Bordeaux?

A

Chardonnay

44
Q

When guest wants to move to a different table?

A

Hear their

request and ask the manager and or lead host.

45
Q

What is it called when you fix a guest complaint or issue?

A

Service Recovery

46
Q

SFN acronym?

A

Something For Nothing

47
Q

Super Tuscan?

A

Style of Italian wine that is non traditional.

48
Q

Oolong Tea?

A

Meaning Black Dragon, the tea that is neither
black nor green
1. Wood dragon 2. Four seasons

49
Q

Demerara ?

A

A type of sugar that is un-refine raw from the Demerara River from Guyana

50
Q

Crudite?

A

Raw veggie plater

51
Q

vintage year on champagne means a spectacular year.

A

vintage year on champagne means a spectacular year.

52
Q

Side of ice is served in a small rocks glass with a tea

spoon.

A

Side of ice is served in a small rocks glass with a tea

spoon.

53
Q

Becky Qwan?

A

Executive pastry chef

54
Q

Make it nice?

A

Make everything spectacular

55
Q

Type of Cuisine?

A

Casually elegant food

56
Q

Requesting reading glass?

A

Warby Parker, can also be

bought for $95

57
Q

What is the kind of yeast used Billecart Salmon

champagne?

A

Wild yeast

58
Q

Beer that uses wild yeast is called?

A

Lambic

59
Q

Spumante?

A

Fully sparkling in Italian

60
Q

Frizzante?

A

Semi Sparkling

61
Q

Greatest risk in poultry?

A

Salmonella

62
Q

No muddle herbs?

A

t releases tannins and make it bitter

63
Q

Leo Robitschek?

A

Managing partner & corporate bar

Director.

64
Q

Michael Rellergert?

A

Chef De Cuisine

65
Q

Venue Environment should be?

A
  1. Loose
  2. Alive
  3. Enduring
  4. Deliberate
  5. Glamorous
  6. Original
  7. Eclectic
  8. Genuine
  9. Thoughtful
  10. Satisfaction
66
Q

. 3 types of ice

A
  1. Kold draft 1x1 for basic shaking / whip shake, basic drinks, highball drinks
  2. Scotsman ice machine pebble ice
  3. Party Ice 2x2 ice rock, for some cocktails, “On the
    rocks drinks” for aged spirits.
67
Q

Glass washer chemicals must test at

A

50-100ppm and 130

degrees Fahrenheit

68
Q

Sanitizer buckets mush contain

A

150-400 ppm of QUAT

sanitizer, with a towel inside bucket.

69
Q

Mongoose is what?

A

A person that follows you and grabs

the tray from behind while opening and serving wine.

70
Q

1 inch rule?

A

Slow placement when dropping

ANYTHING at the table.

71
Q

Flow of traffic?

A

Move clockwise around the table and or

around the dining room to follow the traffic patterns.

72
Q

Carrying more than 1 item at cocktail always use a tray.

A

Carrying more than 1 item at cocktail always use a tray.

73
Q

Specialty Brew

A
  1. Brooklyn Brewery NoMad Le Poulet - Belgian Dark Ale (pair’s with roasted chicken for two)
  2. Evil Twin Brewing NoMader Wit - witbier
  3. Evil Twin Brewing NoMader Weisse - berliner
    weissbier
74
Q

Dresscode?

A

Business casual

75
Q

Whats to do when guest isn’t satisfied?

A

Listen

Apologize sincerely

Take corrective action

Always inform a manager immediately

76
Q

12 guest turnoffs

A

Carelessness

Thoughtlessness

Disinterested – looking bored

Dishonesty

Hyperbole - fancy words: “Brilliant”, “Great Choice”, or “that’s what I like too”

Mistakes

Arrogance

Bad hygiene

Not bidding farewell

Appearing to have lost control of the experience.

Not smiling

Being overly intrusive

77
Q

non-negotiable

A
  1. Great every guest with a warm smile and a menu
  2. Maintain a clean appearance of uniform and bar
  3. Take pride in recipes with measuring and garnishing
  4. Know the food and beverage
  5. Acknowledge everybody
  6. Label checks make sure everything is ring properly
  7. We are on stage, always performing
  8. Respect tools and equipment.
  9. Building drinks accurately
  10. Cleaning and organizing and marrying bottles
  11. Striving to be better every day.

Nomad (2 decks)

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