PROFESSIONAL SERVICE
WHAT ARE THE 6 FUNDAMENTALS OF FOOD RUNNING?
I. Look at the ticket - Arrange food
II. Smile!
III. Proper food placement
IV. Manicure the table
V. Offer to bring anything else
VI. Follow through on guest requests
WHAT ARE THE TWO SERVICE POINTS FOR CHECKBACKS?
I. It is the server’s responsibility to check back with their tables after food has been served and most importantly tasted. Check back time no longer than 2 minutes.
II. We do not want to fish for compliments. Do not ask “How is everything?” Instead use “Is everything cooked correctly?”, “Do you have everything you need?” or, “Is there anything that I can get for you?”, “Is everyone doing well?”
CORN SOUFFLE
Fresh shucked corn with heavy cream, flour, sugar, butter, eggs, salt and pepper. Baked into a soufflé.
GRILLED GEORGIA TROUT
10oz grilled Georgia Mountain Trout topped with lemon butter sauce. Garnished with baby arugula and dill tossed in champagne vinaigrette & a squeeze of fresh lemon. Served with at lemon wedge.
HOW MANY GUESTS CAN WE SEAT IN THE PRIVATE DINING SPACE?
45
Can take parties of 8-45
IN WHAT ORDER DO YOU RING IN THE COURSES FOR YOUR GUESTS?
Unless otherwise specified serve food in the following order: Appetizers; Soup; Salad; Entree; and Dessert. Ring up appetizers immediately. Turn in salad tickets half way through the appetizer.
WHAT ARE THE SERVER'S TOP FIVE PRIORITIES?
I. Southern Hospitality
II. Greet your table within 45 seconds, using the host’s last name
III. First round drinks within three minutes
IV. Running food
V. Clearing tables
FISH TACOS
Blackened haddock served in flour tortillas with shredded cabbage, yellow pepper aioli (Peruvian yellow peppers, mayonnaise, lemon juice)
CRAB CAKE
One 3 oz. Jumbo Lump Crab meat, lightly bound with bread crumbs, egg, mayonnaise, cayenne. Served with whole grain mustard cream, chive oil, & frisse.
What is in the BRG Basil Gimlet?
Fresh Basil, Titos Vodka, Simple Syrup, Lime (martini glass)
WHAT ARE THE 5 SERVICE POINTS FOR CLEARING?
I. Always keep the table neat and clean.
II. Clear any items or utensils that are not needed.
III. Crumb the table when clearing plates.
IV. Bev Naps are to be used under all beverages except coffee mugs and stem-ware.
V. While manicuring do not cause interruptions in conversation. Use body language if you are not sure and move slowly. Your guest will let you know if they want to keep the item or not.
WHAT ARE THE SERVICE POINTS FOR DELIVERING FOOD TO THE TABLE?
I. Proper food placement using pivot point system - Count seats not bodies.
II. Never auction food at the table.
III. Ask “May I bring you anything else?” or “Do you have everything that you need?”
IV. It is very important that you follow through with the guests’ request.
HOT SMOKED SALMON
3 oz. hot smoked salmon served with a salad of jicama, cucumber, and avocado tossed in honey lime vinaigrette (honey, lime, oil, salt, and pepper)
LOBSTER B.L.T.
Battered and fried lobster tail served on crustless brioche toast, topped with Applewood smoked bacon, tomato, arugula and honey mustard. Served with house made potato chips and a side of honey mustard.
We believe in genuine, southern hospitality. We want our guests to feel welcome and special so that they will return.
WHAT ARE THE STEPS FOR MANICURING THE TABLE?
I. Always keep the table neat and clean.
II. Clear any items or utensils that are not needed.
III. Crumb the table when clearing plates.
IV. Bev Naps are to be used under all beverages except coffee mugs and stem-ware.
V. While manicuring do not cause interruptions in conversation. Use body language if you are not sure and move slowly. Your guest will let you know if they want to keep the item or not.
NAME THE SIX SERVER STOPS
I. Greet table - using host’s last name
II. First round drinks
III. Take the food order
IV. Quality check on all food after the second bite/two minutes
V. Deliver dessert menus & offer coffee, cappuccino, or espresso
VI. Present check/return change or voucher for signing, using last name
BEET SALAD
Gold and red oven roasted beets with whipped feta cheese, roasted pistachios, orange segments, lemon vinaigrette and micro arugula.
WAGYU BURGER
7oz. ground wagyu beef grilled on a Parker House roll topped with gouda cheese sauce, fresh mozzarella, and port onion mayonnaise. Served with French fries and dill pickle spear.
NAME TWO DESSERTS THAT YOU COULD OFFER TO A GLUTEN FREE GUEST.
GF Pecan Pie, Creme Brulee, Sorbet, Chocolate Torte (if available), Ice Cream
WHAT ARE THE SIX SERVICE POINTS FOR BEVERAGES?
I. Water is served to every guest, do not offer lemons.
II. Iced teas will be served to order with a lemon wedge and iced tea spoon on the right hand side of the glass, and sugar syrup for those who order iced tea or sweetened tea.
III. Refills - do not assume that your guest wants more tea or water, ask first. Tea may be filled with a pitcher.
IV. When offering a refill on alcoholic beverages use “May I bring you a scotch or a glass of wine?” – do not say “May I bring you another?” especially if they are the only one at the table with a drink.
V. Unless a bev nap is very soiled it is not necessary to change out the bev nap.
VI. Coffee is refilled with the thermos.
WHAT ARE THE SIX SERVICE POINTS FOR CLEARING TABLES?
Clearing Plates:
I. Do not clear plates until everyone is finished eating.
II. If a guest moves their plate to the end of the table or they have thrown their napkin on their plate then by all means remove the plate.
III. Avoid verbal interruptions - especially when it is apparent that the guests are through.
III. Never stack plates on the table.
IV. When clearing plates, there should be one server clearing for every two guests. For example, a table of 4 should be cleared by two servers.
VI. As the last plates are being cleared, deliver a dessert list and offer coffee, espresso, or cappuccino.
EGGS BENEDICT
Toasted English muffin topped with Nueske’s smoked Canadian bacon, poached eggs and classic hollandaise. Garnished with diced tomatoes and chives, served with roasted Yukon potatoes.
PEANUT BUTTER MOUSSE
Peanut butter, cream, cream cheese, vanilla extract layered with whipped cream (heavy cream, vanilla extract, sugar) and garnished with chocolate shavings
WHAT ARE THE TIMING STANDARDS FOR LUNCH & DINNER ENTREES AND FOR APPS/SALADS?
Timing standards are as follows: 1.) Lunch entrees 15 minutes, 2.) Dinner entrées 20 minutes, 3.) Appetizers and optional salads 10 minutes.