Po'Boys
The first step in building a Po'boy.
Toast the bun.
Location of sauce on a Dine In platter?
Bottom left.
This is our drive thru standard time.
under 4 minutes
This is the percent guest satisfaction we want.
100%
Greet them immediately
The number of tomatoes on the Po'Boy.
2
This is the number of hushpuppies on a platter.
3
This is our slogan for the fry station.
Drop Less More Often
This is the type of attitude we have every shift.
Positive.
Do it now attitude (additional 100 points)
This is what we do we do every time we come into contact with a guest?
Address them
Number of shrimp on a Po'Boy
12
This is the location of a lemon on a to-go fish or shrimp platter?
bottom/bigger section on top of fries
This is placed on top of all southern spoon items.
Garnish of Parsley.
Leading by example, displays willpower and ability to make the seemingly impossible possible are examples of _______.
Purposeful Leadership
What question do we ask before leaving a table we just served?
What else can I get for you?
This is the order in which we dress our poboys from the top bun down.
Top Bun, _______, ________, _______, Shredded lettuce, Shrimp/Fish/Tenders/Roast Beef, Mayo, Bottom Bun
Mayo
Pickles
Tomatos
(additional 200 points if amounts are given)
This is how we place fish on a platter.
This is what we do towards the end of every order.
Suggestive sell/Upsell
This is the type of product we serve
Fresh or Freshest "made to order product"
What is Off The Hook most passionate about?
Southern Hospitality
Type of bread used for Po'boys.
Leidenheimer
Our burger is served with onions above or under the cheese.
Under
This is the time we should arrive for our shift.
10 minutes before we clock in
This is the type of national, fast casual seafood restaurant we want to be.
Premier
What are Culture, Purposeful Leadership, Training and Product to Off The Hook?
Off The Hook's Core Values.
The keys to our success. (additional 200 points)