Service/Secret Shopper
What are the three water options we should offer guests?
Sparkling, Still, & Tap
What temp is the Montague?
1800 degrees
If a guest wants a light or medium-bodied wine, what would you suggest?
Pinot Noir or Merlot
What IPA is replacing Powerhouse?
Beau's Wonder Crush (Steam Whistle)
Where is the waste sheet?
On the LSP clipboard
What should we do when guests enter or leave the bar?
Greet them when they come in; say goodbye/thank them when they leave
What should we mention to first-time guests?
All canadian beef and cooking process
If a guest wants a light and refreshing white, what could we suggest?
Sauvignon Blanc or Pinot Grigio
How would you describe Wonder Crush?
Citrusy with a light hop
Where should personal items be stored?
Down by seat 150 in the little nook underneath, or by the till if needed.
What should we repeat back to the guest when they have finished ordering?
Their doneness (if ordering steak), and entire meals of all guests
What is the reaction called when cooking steaks on the Montague?
Maillard Reaction
When is a good time to offer wine?
When cleaning appetizers, when dinner is about to arrive, when dropping off food
What is one simple upgrade we can offer when a guest orders a glass of wine?
Offer to upgrade from a 6oz to a 9oz.
Name three things on the cleaning checklist
Wiping bottles, checking expirations, organizing fridges, cleaning drains, restocking, checking glassware, organizing beer glasses, cleaning gun holders, resetting garnish/prep, organizing syrups/juices
What do we ask our guests when we first greet them?
Water options, first time guests, celebrating anything
What does Umami mean? At least two examples
Japanese word for delicious or meaty/savoury
Red wine, mushroom, Worcestershire, cheese, beef
What are the steps of service with wine by the glass?
Pour full 6oz, pour portion of 9oz.
Always top up wine
Name 4 types of beers we have
Lager, Pilsner, Ale, Stout, IPA, Non-alcoholic, Whitbeer
Beer (separate green, brown, clear) [24], wine [12], liqour [12]
What are two things we should do when taking an order for accuracy?
Write the order down and repeat it back to the guest.
What are our steaks seasoned with?
Old chicago, dunking butter and beef tallow, finishing salt
What does a "progressive" list mean?
It means the wines get more intense and fuller-bodied as you move down the list.
This helps us guide guests from lighter, smoother wines to richer or fuller-bodied wines.
A guest is unsure what to drink and says, “I usually just get the same thing.” What is a good way to turn that into a sales opportunity without being pushy?
Ask what they normally like, then recommend something similar or offer a sample, if possible
Why?
The goal is to guide the guest toward something they will enjoy, not pressure them into something random
Why is it important to clean the gun holders and drains, not just the pop guns?
Because liquid and buildup collect in the holders and drains, which can become sticky, dirty, unsanitary, and attract flies