Bar Knowledge
Hospitality
Sequence of Service
Food
Mysteryyyy
100

What should give you a clue as to when to shake or stir a cocktail?

If the cocktail contains a citrus it is usually shaken.

100

This software program is known as “the heart of the front of the house”

Open table


100

We feature what type of dining?

Tide to Table

100

What are at least 3 out of 9 major allergies

Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame

100

What is the system Cast and Crew uses as a POS

Toast

200

What is the base spirit in both a gimlet and a Bees Knees.

Gin

200

When giving directional queues, you should never do this

Point with your finger

200

You must always ring in orders using Pivot Points. Pivot Points move in what direction?

Clockwise

200

Describe Harissa

Slightly sweet, smoky, tangy, and peppery, slighty spicy. 

A North African red chili paste or sauce made if a few simple ingredients including: chiles, garlic, citrus, olive oil, cumin, coriander, and caraway

200

When should you ID a guest?

Always

300

What is a Neat pour?

 A 2 oz pour of liquor that is not chilled 

300

When greeting guests you should refrain from acting like this ( Karen is not a fan of)

Acting like a robot

300

How many minutes before your scheduled shift should you arrive?

15 Minutes

300

What are at least 4 different examples of shareable items?

Bread and dip, burshetta, blistered shishito peppers, seafood tower, oysters

300

What is the app used for scheduling?

When I Work

400

Where do tannins come from?

Plants, Bark, Leaves

400

When someone complains directly to you, this is what you do first.

Own it!

400

Before you ring in ANY order you should always do what?

Mark the table

400

What is gluten?

A protein found in some grains like wheat, rye and barley. Gluten helps bind food together and gives structure.

400

What is the phrase used to describe Cast and Crews menu?

Tide to Table
500

What is the “Cast and Crew” take on an apple martini?

The giving tree

500

These are the three different types of guests.

Dissatisfied, satisfied and loyal

500

What are the 3 highest priority tasks in Sequence of Service?

Greeting Guests

First Round Drinks

Running Food

500

Describe the Dover sole using descriptive terms

The Dover sole has a distinct Mild and sweet flavor, and is not fishy in the least. A flatfish with a mild flavor and flaky meat that lives on the ocean floor.

Mild, sweet flavor, firm, tender, light, European, Flavorful

500

What are our hours of operation

Breakfast: 6am - 10 am

Pool menu: 11 am - 4pm 

Brunch: 11 am- 3 pm (Sat and Sun)

Dinner: 5 pm- 10 pm 

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