Bar
The people allowed on the bar tile/behind the rail.
Who is management and bartender on duty.
The information you should get when taking an order over the phone.
What is the guest's name and phone number?
The difference between the loaded cowboy and the big nasty.
What is bacon for the cowboy and pulled pork for the nasty.
The correct way to send back appetizers.
What is separate from the full order and with "make first" under each item?
The location of the portion and prep amounts per shift and day.
Where is on the outside of walk in beer cooler door?
The chemical used on the tile floor.
What is E-Z floor?
How to tell if a to-go is an online order or a call in order.
What is looking for "*olo*" or "Take out" on the ticket?
The wing sizes that is get 2oz of dressing and 2 pc. of celery.
What are 6 and 10 PC wings?
This is used by guests to earn and redeem points.
What is the loyalty app?
This is how you notify MOD of being absent/late for a shift.
What is verbal communication 3 hours prior to start of the shift or ASAP in an emergent situation?
Mocktails offered at Wings Etc.
What are Jala-Pina, Nada Daiquiri, and the Raspbully.
This person packs the to-go orders.
Who is everyone or expo?
The wing sizes that is get 2-2oz of dressing and 4 pc. of celery.
What are 15, 20, & 30 pc wings?
This should be highlighted on every check.
What is the Wings Foundation Donation line?
Where you can find the allergen information at.
Where is the black server binder or the white bar binder?
Domestic draft beers offered at Wings Etc.
What are Yuengling, Busch Light, Budweiser, Bud Light, Michelob Ultra, Miller, Light, and Coors Light?
The items in a to-go order.
What are silverware, napkins, wet naps, & condiment packets upon request. (currently the BBBS flyer)
This item comes on the side of the grilled chicken sandwich.
What is BBQ sauce?
The difference between a comp and a void.
What is a voided item is not made and a comp item has been made?
These are asked when taking an order to ensure the order is made to guest satisfaction and to SOP.
What are qualifying questions?
The proper tip out calculation for server to bartender.
What is under $25 in L&B sales is no tip out, $25-$99 in L&B sales is 1% of Net sales, and over $100 in L&B sales is 1.5% of Net sales.
The questions asked when greeting the door.
What are:
*Dine in or carry out?
*Bar or Dining? (if no children present)
*How many guests?
Booth, table or high top?
Any high chairs or booster seats?
The amount of mac and cheese in the cajun and buffalo mac and cheese.
What is 10oz or 5 LEVEL scoops?
The number of signatures on your checkout and who they belong to.
What is 2 (except closers is 1) and the 4pm server/closing server and the bartender from your shift?
The fastest ways to turn your tables.
What is prebussing?