Etiquette
The person who ha the right away in the dining room
Who is the Guest
Serve and clear
What is the right side
The brand of coffee Harbors Edge serves
What is Illy Coffee
Wine is kept at a consistent temperature
What is 55 Degrees
The bridge between the kitchen and dining room
What is Back Waiter
The person served first
Who is the Host
The food order has been taken
What is, Take The Menu
The coffee and Tea service
What is, a two step service
Sugar + Yeast = Alcohol + Carbon Dioxide
What is, fermentation
Close contact with all departments, and knowledgeable on the whole restaurant and the business.
What is Maître D
The course is cleared.
What is, when all guests are finished
The table is cleared for dessert
What is the Big Clear
70% of the worlds production
What is Arabica
See, Swirl, Sniff, Sip, Spit, Savor-
What are, The six S's of wine tasting
The first step of service
What is, Greet the guest
Carry plates and drinks
What is, with your fingers away from food or rim of glass
Clean flat wear is always carried tucked in
What is an STP (standard transfer plate)
The beans are in water to remove any remaining flesh allowing beans to ferment
What is, The Wet Method Production
The common pour for wine and Harbors Edge Pour
What is, 5oz and 1 - 1 1/2 oz
Observing behavior and body language to provide the best experience
What is, anticipate guest needs
The customary code of polite behavior in society or among members of a particular profession or group
What is etiquette
All Beverages placed on the table
What is, The right side
the tea leaves from an evergreen plant
What is, Camellia sinensis
Destemming, crushing, sulfiting, maceration, fermentation, then pressing
What is, Red wine production
The person who takes the order using Harbor Edge Brigade System
Who is the Front Waiter