ZIOSK
STEPS OF SERVICE
MENU KNOWLEDGE
SERVICE MANAGER
KNOW IT ALL
100

This is the screen our hosts should leave on the ziosk after seating 

*Demonstrates* Eclub sign up page

100

When should Mints be brought to the table?

At the first sign of prebussing - when service is going to offer boxes and talk to the guest about dessert 

100

What new draft beer was added onto our menu

Modelo Especial

100

Is there a maximum number of refills a guest can receive?

NO!!

100

How often should your restaurant conduct a safety meeting?

Every Month

200
How do you prompt the quick seat screen?

Double tap righthand corner of ziosk

200

How long should a server wait before confirming all food / entrees are prepared to guest expectations?

2 minutes 

200

Name the 3 signature margaritas listed on our menu

Italian Margarita, Strawberry Limoncello Margarita, Watermelon Margarita



200
How many hours is a server training class

25.5

200

What are the top two Guest Focused topics for FY25

Offer Refills

Value Guest Time

300

Name all items that can be rung in on the ziosk

NABs, Alcoholic Bevs, kids meals, appetizers, desserts 

300

What are the 4 steps of service?

1) Greet, make suggestions & take order 

2) Deliver drinks/apps/soup, salad & breadsticks - offer refills!

3) Deliver entree and check back 

4) offer dessert and pay-mint

300

This NAB comes from Apennines foothills of Northern Florence, Italy.

Aqua Panna
300

What day of training do we review wine knowledge?

Day 3

300

What does L.E.A.R.N stand for when it comes to guest recovery

Listen

Empathize

Apologize

Resolve

Nurture 

400

what percent of guests will receive refill question on there survey?

78%

400

What is the difference between Attentiveness and Speed of Service?

Attentiveness is how frequently a server stops by, and being available. Speed of Service is about PACE of meal and the guest not waiting on us.

400

What region is Rocca della Macie Chianti Classico from 

Tuscany 

400
Three levels of a busser cart
Top Level: Glassware and linen. Dont stack!

Middle Level: Plates 

Bottom Level: Trash 

400

What should be used when writing schedules? 

false wait report, productivity, staff schedule chart, suggested shift adjustments, daily labor plan, shift leadership report

500

Name all the menus presented on the ziosk under the More Menus tab (6)

Allergen Guide

Gluten Sensitive

Nutritional Guide

Vegetarian & Vegan 

Pork and Alcohol

Spanish Menu

500

What is our promise to our guests?

Never-ending, abundant, craveable Italian food served by people who treat you like family.

500

What is the full recipe for Watermelon Margarita 

3/4oz monin watermelon syrup 

2oz sour mix (rocks)

1/2oz triple sec

1oz 7Calirosa Rosa Blanco Tequila

Garnish: Lime wedge and salted rim

500

What should be discussed during the Large Party Huddle

Table numbers, Service Partner, Organize guest number per server, SIE App and Drink, Ensure ziosks are on table correctly

500

Name 4 of the 8 items on the Business Review Opportunity Dollar 1st page

1) Comps & Returns

2) AvT

3) Labor Hrs vs Mid

4) Pro hours

5) Trainee Hrs

6) Variable Expense 

7) Other Rest Expense

8) Contract Service

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