Mise en Place
Your table orders a glass of wine and a craft can of beer with a chilled glass. Describe your mise en place and your delivery of the drinks.
-place the wine glass on the table before delivery
-pour beer into glass AT THE TABLE not the bar well
Can a pregnant woman eat our goat cheese?
Yes, it is pasteurized.
A guest asks for a bold and juicy red wine. Which BTG do you suggest?
Open ended
Someone else's table asks you for extra paprika chips. What do you do?
Go to expo and ask for extra paprika chips to bring to them. You have the ability to do so yourself.
A guest says they hate their ribeye and they want it taken off the bill. They ate the whole thing. How do you proceed?
Unfortunately, if they ate the whole ribeye they must pay for it. This can be prevented by a two-bite check back. If they report all is well at the two-bite check back, there is nothing we can do when they report they hated it at the end of the meal. Explain we could have fixed the issue if we had known earlier. Offer them a dessert, we will not take the ribeye off the bill. You are responsible for handling this before calling in a manager to touch the table.
Describe the correct full place setting with all utensils in their proper place.
from left to right: app fork, entree fork, plate, steak knife, butter knife, soup spoon
What is mire pouix?
Celery, carrots, onions
What are tannins?
The result of skin contact within the wine during fermentation. Presents as a bitter, astringent, drying factor when tasting.
You see a table in the restaurant without water and they're looking around and seem impatient. How do you proceed?
-Give them water and tell them you'll send their server over.
-Ask hostess whose table it is.
-Find the server and encourage them to check on the table immediately.
A guest orders a bottle of wine off of our reserve list. Upon searching for said bottle, you discover it is 86'd. How do you reapproach your table?
This can be prevented by copying down the 86 list at the beginning of the shift. When you re-approach, have a few wine suggestions to offer them that are similar in region and price.
Describe non-alcoholic beverage service, including the questions you must ask when they order the following:
-sparkling water
-hot tea
-french press
Sparkling Water
-ice or no ice
-lemon or lime
-put in a white wine glass
-pour at table
Hot Tea
-list our selection
-honey and/or lemon?
French Press
-how many cups?
-cream and sugar?
You have a table with a gluten allergy. They order the fried green tomatoes. How do you proceed (step-by-step)?
Tell them our fryer has a gluten allergy cross-contamination risk, it will take a little longer to heat up separate oil. Alert the kitchen before ringing it in, make sure to type prep the allergy and "separate oil" when you ring it in.
A guest asks for your advice on pairing a wine with their meal. They get a duck and a redfish. What wine do you suggest for them to share?
An oregon pinot noir would be perfect!
How much time is ideal between each course arriving at the table?
water-->drinks-->apps-->entrees-->dessert
Watering should be immediate. Drinks should arrive within 7-10 minutes. Apps should arrive within 5-15 minutes after drinks. Entrees should arrive 15-20 minutes after appetizers. Dessert should arrive within 10 minutes after ordering.
A guest sends back their steak, saying it not cooked correctly. After having it cooked up, they send it back again. What do you say to the guest?
You are ALWAYS allowed to offer a guest a soup or salad when they send any entree back. When you return with a cook up, ask them to cut into it in front of you to make sure it is better. Grab a manager to take the steak off the bill if it happens twice. At that point, a manager needs to be involved.
Your food is about to come up and you haven't prebussed or mise en placed for entrees. You are also being asked to run food. Which takes priority?
Running food ALWAYS takes priority. No excuses. We see you when you're avoiding eye contact.
Describe how we make the bordelaise for the filet set.
Bordelaise is a classic french sauce. You begin by making a demi-glace. Reduce bourdeux wine with herbs and shallots. Strain the reduction. Add the demi-glace.
We are out of wine glasses, both red and white. Your table needs their wine like yesterday. How do you proceed?
Inform the guest that wine glasses are being washed, it may take a minute for them to cool down enough to be used. Offer them the warm wine glass or a nick and norah for now. Once glasses are ready, promptly replace their nick and norah with a real wine glass.
Drinks are taking a while at the bar. It has been 10 minutes since you placed your drink order. What do you do? What do you NOT do?
Let a manager know that drinks are taking a little longer. Make them aware that the bartenders may need help. DO NOT alert management before 10 minutes. DO NOT wait at the bar well for your drinks the whole time.
A guest orders the fried green tomatoes. After they have eaten them, they inform you that they have a shellfish allergy. They go into anaphylactic shock. What do you do?
Promptly inform a manager. Upon manager approval, assist in asking other tables for an epipen. Call an ambulance if needed. Let the manager guide the response.
You have been double sat. One table orders a bottle of wine and an oak sampler. The other table orders a bunch of cocktails. In which order do you ring things in, present the wine, and mise en place?
Ring in the cocktails, then mise en place wine glasses, find bottle, ring in oak sampler, mise en place app forks, present bottle of wine, run cocktails
Sell me your favorite meal recommendations, including...
-1 cocktail to start
- 1 app with a wine pairing
- 1 entree with a wine pairing
- 1 dessert
Up to you! If your wine pairing doesn't make sense, no points.
A guest find crystallization in their glass after pouring wine from a bottle they bought. They have drank most of the bottle. They ask to send back the bottle. What is this crystallization? How do you proceed?
The crystallization is also called "wine diamonds" or tartrates. These crystals form when wine is exposed to temperatures under 40 degrees Fahrenheit. They are harmless to consume. Explain this to them and also note that we cannot return a bottle they have already consumed.
A guest asks for steak sauce. Do you...
a) Make it yourself (if so, how?)
b) Ask the kitchen to make it for you
Make it yourself! Ketchup, a little bit of mustard, allspice, splash of Worcestershire, pinch of salt and pepper
You are running food to someone else's table. One guest says they didn't order what you gave them. You already set it down on the table. What do you offer to the guest and how do you proceed?
Once the food touches the table, we cannot resell it. This can be prevented by saying "here is your _____..." before setting it down. This gives them time to reject it if it isn't right. When dealing with this type of situation, always offer a soup or salad to the guest. Ask what they did order (ex. redfish), take the dish back to expo. Tell them the dish touched the table and you need a redfish on the fly. Promptly inform their server and management.