Buffets
When there are a larger number of guests attending a buffet, what is the best option for putting out plate ware?
Using a short cocktail round so that there isn't a dramatic imbalance of weight distribution on a long buffet table.
Adding a dessert fork, presetting water and tea, nice napkin folds, adding chair covers and fluffing builtins when its not specified on the BEO are all examples of adding what?
Perceived Value
What is the easiest way to remove wax from votives?
Hot water and Dip It
If a guest asked for a to go box and you were approved to give them one (even though we do our best to avoid allowing guests to take food from a buffet) What would you need to ensure happened?
The guest signs a food waiver and the waiver is placed on Kate's Desk.
What word is often mistaken for admiration? (This word is something that describes a character trait that I love to see in each of you)
Respect
You don't lose respect for someone. You either posses that character trait or you do not. You can lose admiration for someone.
If you have the lunch wrap buffet that comes with Kettle Chips as a side, what is the best utensil to pair with your chips? (Two options)
Either the Shell tongs OR a METAL scoop
If the main entree was Filet Mignon, baked potatoes, and sauteed vegetables - what would be out of the ordinary in preparing for the dinner?
Getting out and polishing Steak knives & presetting sour cream and a larger portion of butter on the table (enough butter for rolls and potatoes)
When you see a maintenance or housekeeping need what is the name of the form you can complete to notify the correct personnel?
MRO and HRO (Maintenance/Housekeeping Request Order)
What is the temperature danger zone? (TDZ)
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
the belief that one is inherently deserving of privileges or special treatment
Entitlement
This can cause many problems for our department. Understanding that your job varies from time to time and that many things can be asked of you is important. Don't become too comfortable in the day to day routine and be willing and ready to pick up work
Your BEO says that there is going to be a prime rib carving station. What are you responsible for setting up to prepare for that as a server?
Heat lamp with a cord cover, trash can, and a soup well for the Au Jus unless otherwise directed by the kitchen
If your plated event was the Italian buffet, what do you already know about your bread baskets that is different than normal?
The napkin needs to be black to avoid getting grease stains from the garlic bread.
What are the two protective/safety equipment options in banquets AND where are they stored?
Back Belts (fan room) and Gripper Gloves (liquor room)
It's very important to do what when putting out individual dairy products for breakfast events?
Check the expiration date on each individual product before putting out on ice.
the beliefs or opinions that are generally held about someone or something.
reputation
When working with large parties what can we do to avoid long lines and crowding at the buffet?
Release Tables. Releasing tables is also a great opportunity to refill beverages.
We should always check with the contact to see if there is a certain order in which they would like for tables to be released in.
If you have 100 adults and 7 children what is different about your event prep work?
Ketchup, apple sauce, and milk/juice
What are the forms that list the correct labeling codes for each chemical product called and where can you find that information in our department?
Safety Data Sheets and in the SDS Binder in the chemical corner in the BQT kitchen to the right of the sternos.
As a 20 year old server, what are your abilities in helping with alcoholic beverage service?
Able to deliver drinks but not able to pour. Able to stock bartender with refilled products but not able to open any products.
What is the proper call off procedure?
It is the servers responsibility to communicate properly of any changes to the schedule. Kate needs to be consulted on changing shifts as there is likely a reason for who is put on each shift. The proper way to call off is to CALL the front desk and ask to speak with the MOD, CALL or TEXT Kate, and text the banquet cell as well. ALL THREE forms of communication need to be done.
You come in to serve a working lunch buffet and notice that there aren't regular buffet tables set up in the room. What may be the reasoning?
We should set up a roll in buffet
In the case of a fire : 1) where are our nearest fire extinguishers 2) where are we directed to exit to?
1) Outside the banquet kitchen to the right after exiting and in the fan room next to the vaccum
2) The Flag Pole out front
What keys make up the 211A's and where do they get you into?
G- Banquet spaces and storage, H- Kate's Office, 60- Sales, 25- Housekeeping, 70 - phone room, Cage key smallest on ring, two built in keys
What are two examples of practicing energy conservation within our department?
Turning lights and music off when not needed (really watch those can lights)