Bar SMAC
Bar 2.0
Service Standards
Ruth
Booze
Recipes
Menu Items
100
How long do we have to greet or acknowledge a guest at the bar?
What is 30 seconds?
100
When building a cocktail these items go in the mixing tin in this order
*Cheapest to most expensive
*ice last
100
How many times should we say a guests name during the dining experience?
At least 3 times
100
In what year was Ruth's Chris Started?
1965
100
This is the country that an "agave spirit" must be produced from in order to be called "tequila"
What is Mexico?
100
This is the proper garnish for the Ruth's Manhattan
What is Two filthy cherries on a prism pick
100
How many slices come on the Ahi Tuna Appetizer and what is the beer in the spirited sauce?
8 slices and Budweiser
200
This is the number of ounces in a "Money Pour" and a "Martini Pour"
What are 1.75oz and 3.0oz?
200
This mojito is strained
What is a classic mojito?
200
What is a Hawthorne strainer?
200
What town was Ruth Fertel from?
Happy Jack, Louisiana.
200
Name the difference between a Rye and a Bourbon
What is the Mash Bill?
Bourbon has to be at least 51% corn
Rye has to be at least 51% Rye
200
What is the recipe for the Pomegranate Martini?
1 Lemon Wedge
1 oz cranberry juice
1 oz Monin Pomegranate Syrup
.5 oz Cointreau
1.5 oz Titos
Sugar Rimmed Martini glass
200
How many ounces of filet come on the Steak Sandwich and what end of the tenderloin does it come from?
6 oz
The tail
300
Proper cooler temperature
What is 34-40 degrees?
300
These drinks are "free poured"
* Single spirit drinks
*Single spirit and mixer drinks
300
You have this long to process a guest check after receiving payment
What is 3 minutes?
300
Who was the first franchisee owner and where was the first franchise located?
TJ Moran and Baton Rouge, La.
300
This vodka is made from Bordeaux grapes
What is Ciroc?
300
Describe the process of making the Dirty Goose Martini
What is
Combine all ingredients in shaker tin
Fill with ice
Shake and double strain into chilled martini glass
Garnish with 2 blue cheese olives on prism pick
300
How many ounces of lobster meat is in the lobster bisque as a garnish?
.5 oz
400
This is the beverage level that we ask the guest if they would like another.
What is when the drink is 1/4 from finished
400
A jigger is full once it reaches this level of tension?
What is at the meniscus?
400
Name and describe the two specialty knives used for our specialty cut steaks
* Henckel- German, high carbon steel blade, Serrated edge, founded 1731 in Solingen, Germany by J.A> Henckels
*Laguiole- Founded by Jean Dubost, first designed in 1829 in Laguiole, France. Sharp, smooth, sleek design
400
Ruth's favorite steak
What is a Ny Strip steak?
400
These are the 5 Red Bordeaux grape varietals
What is Cab Sav, Merlot, Cab Franc, Petit Verdot, Malbec
*Occasionally Carmenere
400
What is the recipe for the Blackberry Sidecar?
3 Blackberries
.25 oz Simple Syrup
1oz Lemon Juice
1.25 oz Remy VSOP
1.25 oz Cointreau
2 Dashes Plum
Sugared Rim Rocks Glass
Double Strained and garnished with 3 blackberries
400
How many ounces of lobster meat comes on top of the lobster macaroni and cheese?
4.25 ounces
500
This is the internationally accepted form of ID
What is only international passports unless management says otherwise
500
This is the amount of liquid a bar spoon measures (in ounces).
* Bonus* Name the cocktail it is used with
What is 1/8 of an ounce?
Gamblers Old Fashioned-Meniscus
500
***BONUS*** DOUBLE POINTS
Spiel the room about our menu without missing a "non-negotiable"
*USDA Prime Beef
*1800 Degree Broiler oven/500 Degree Plate
*Salt, Pepper, Butter, Parsley
*Ala Carte/Family Style Side Dishes
500
How old was Ruth when she graduated high school?
15
500
What are the aging requirements for a 10, 20, and 30 yr tawny
There are none.
It is based on the master blenders idea of what those ages taste like. It is a "blend" of wines that averages the age of the wine.
500
This is the recipe for the Ruth's Coffee
What is
.5 oz Baileys
.5 oz Frangelico
.5 oz Brandy
Chocolate drizzle in mug, fill with coffee and top with whipped cream
500
What type of cattle do we use and are they wet or dry aged?
Angus and Hereford
Wet Aged