Product Knowledge
What kind of steak do we serve ?
Bonus Points for cow breed
Top 4% USDA Prime
Bonus Points if you said Angus/Hereford
Name all parts of your uniform.
Apron, tied in front.
Tie.
Name tag, on your left.
Lighter, bottle opener.
What must you use 3 times during the guests visit?
Their last name
Food from the ___ with the ___ hand. Drinks from the ____ with the ___ hand.
Food from the left with the left hand, Drinks from the right with the right hand.
What year was Ruths Chris founded?
1965
What size filets do we serve?
(kids) 4oz, (prefixe) 6oz, 8oz, 11oz and (bone-in) 16oz
What do you do when pantry and expo call for a runner at the same time?
Go to expo, hot food goes first!
What is napkin service?
When a guest leaves their seat for any reason, we replace their napkin with a fresh one. If the napkin was still on the table, we can simply refold it
If the steak plate isn't sizzling....
It doesn't leave the kitchen!
How do you carry a pepper grinder for soups/salads when carrying a large tray?
Either on the tray, lying flat OR in your hand that is holding the tray. NEVER in your apron pocket.
What are all the entree compliments that we serve?
(Hint: sauces too)
Lobster tails, Shrimp, Oscar, Blue Cheese crust, Hollandaise, Bearnaise
What should you greet tables with?
What goes first?
Bread and water.
Water goes first!!
We must immediately recommend what to a guest?
A glass of wine or specialty cocktail.
What should you have on you at all times?
Explain full hands in- full hands out.
Small/Large tray.
Make sure not to leave the floor or the kitchen empty handed.
A butter tower. Candle lit, napkin neatly folded, presented BEFORE food goes out.
How heavy are the pork chops, sea bass, and tomahawk?
14, 8.5, 40
Give me 4 examples of sidework that can be done at all times.
Folds
Refill Pitchers
Sort Silver
Assigned sidework
Can you think of more?
We aren't running any chef's specials, how can we make sure that we aren't losing these shop points?
TRICK QUESTION
There is a chef's feature page in the back of the menu (ie. prefixe). Sometime we have other speacials on there but not normally.
When someone orders a lobster tail, what do you take out with it on the tray?
fork, spoon, and knife to split the tail from the shell and a side plate to put the empty shell on.
(servers should have taken draw butter already)
Explain the 5'-10' rule
If eye contact is made within 5ft of a guest, you acknowledge them with words. Within 10ft of a guest, you acknowledge them with a smile or head nod.
Name all the salad dressings we offer
Ranch, Blue Cheese, 1000 Island, Lemon Basil, Balsamic, White Balsamic, Honey Mustard, Golden vinaigrette, Ceasar, Remoulade,
Also*oil & vinegar*
You could be studying your food product knowelge:
What is in Hollandaise?
Egg yolks, clarified butter, tabasco, worchestershire, lemon, salt, white pepper.
How can servers make table's experience special and memorable?
(HINT: + 1)
Confetti, Offer to take pictures, celebratory plates, opening the door when they leave, napkin service, Hot towels after seafood tower.
Can you think of any more?
What is the buddy system?
Having a server in the section next to you that you can help out. Having extra hands is always helpful.
What are the SMAC ticket times for greet, drinks, apps, salads, entrees, desserts and coffee?
Greet in 30s, drinks in 3 min, apps in 6 min, salads in 6 min, entrees in 6 min, desserts in 6 min, and coffee in 4 min.
These are the times BETWEEN courses not from ordering. This is why we sell at 18 minutes.