HOSPITALITY
We have this many Hospitality values
What is 5?
This is the primary way that our clients experience Chewse Hospitality and excellent service.
What is Hosting?
This is where we place the sauces within a standard set-up.
What is at the end of the line, before the silverware?
Whenever in doubt with questions or concerns, this is who you should always call when out in the field.
What is Help Desk?
This is the app where you must set your unavailability.
What is Deputy?
There are no hidden fees for our service . You can always talk to a real person and we are responsive when you reach out.
What is "We commit to Transparency."?
These are the pieces the Chewse Hosting Uniform consists of:
What is Chewse t-shirt, Black Pants, Black closed toe shoes & Apron
This non-food item always sits at the front of the line near the plates.
What is the Menu?
What are 3 Examples of reason to call Help Desk
What is
You are running late to the office, vendor or client
Items are missing
You cannot make your assigned shift
You are not seeing OnFleet tasks
Client has questions that you do not know the answer to
You have any questions regarding your shift or client?
This is the heavy-duty piece of equipment designed to keep hot foods hot and cold foods cold.
What is a Cambro?
This is our #1 Hospitality Value we tell our clients: Diners of all diets, personalities and backgrounds are invited to join us for lunch.
What is "We model inclusivity."?
You must pour this substance into the chaffing dish PRIOR to lighting any burners to avoid smoke or a fire hazard.
What is water?
No matter the set-up this food item is always first or at the "front of the line."
What is the Salad?
These are the actions you take when you are hosting and notice that 20 minutes into service your diners are running out of food.
What is call help desk, report food shortage, obtain ETA for restaurant to make more food, present solution to admin and ask if they would like to move forward with ordering more food?
At the end of your setup, this needs to ensured.
What is Presentation & Cleanliness?
Finish this statement as stated by Danny Meyer: "In hospitality, we should be collecting dots so we can ________.
What is the connect the dots?
This is the minimum number of diners required to receive hosting experience meal.
What is 50?
In a standard set-up this item always follows the sides or base.
Hint: It is also the item that may be served by host.
What is Meat or Proteins
This is the form that is required to be completed after each delivery and hosting. This is where we expect you to note your general observations and feedback of your experience.
What is the feedback form?
This is all apart of the check in process after every delivery/hosting.
What is clean out kit
Put folder back in drawers
Check back in your delivery bags/scales/Carts
Danny Meyer describes this as one of the 6 emotional skills that are present in anyone that has a high hospitality quotient (HQ).
What is kindness, optimism, work ethic, curious intelligence, empathy, awareness or integrity?
This is the large container that needs to be present at every hosting and that you are responsible for replenishing.
What is the Host Kit?
This is how many different food set-ups we have for most meals at Chewse.
What is 3?
This is one of the 4 "A's" to effectively addressing mistakes that may arise.
What is Awareness, Apology, Acknowledgement or Action?
This is the purpose to Syssitia.
What is to come together and celebrate our victories through all the challenges we've faced?