Job Responsibilities
Product
Service Standards
Clean Up
Crisis & Risk
100
How quickly should a table be greeted after being sat?
30 seconds
100
What level is our beef quality?
USDA Prime
100
What are all the components of your uniform?
Black long sleeve shirt, black slacks, black non-slip shoes, black socks, black belt, tie/bowtie, a CLEAN black apron, name tag, crumber, wine key, pens
100
What is the first thing you do when you clean the bread oven?
UNPLUG IT!!!!!!!
100
What is the first step when there is a crisis?
CALL 911! Then alert the MOD.
(Do not attempt first aid unless you are trained to do so)
200
Can you run an entrée board if the plates are not sizzling
NO!
200
What temperature are the hot plates?
What word do we use to describe it?
500 degrees
Sizzling
200
What is "Full hands in, Full hands out"?
When you take something out to the dining room, you always bring something back. (i.e dinnerware, glassware, linens, etc)
200
What must you cover with a napkin at the end of your shift?
Silverware
200
Name 3 types of Crises?
Foodborne illness, Death, Injury, Utility interruptions, Natural disasters, Fire, Violence (robbery, assaults, shooting), Unplanned Media Activities
300
What is the proper way to greet a table?
"Good evening, my name is _____ and I will be assisting *server's name* in your service this evening. May I offer you some iced water or perhaps you would prefer a bottle of still or sparkling water?"
300
What are allergen concerns during bread service?
Gluten & Dairy (no nut or other allergens)
300
What do you bring to the table when serving salads?
A peppermill! (Make sure to bring it BACK. All 6 peppermills must be returned to the rack as part of closing side work)
300
When should you wash your hands?
As often as possible!
-At the beginning of each shift
-After using the restroom
-After touching hair, face, phone, etc
-After clearing or boxing a table300
What is cross contact?
How do we prevent it?
Cross contact is the transfer of an allergen to a food that does not contain that allergen.
All team members are product certified, clean surfaces and equipment that touch food, wash hands after handling food, keep food allergens separate from other food in coolers, etc
400
What should you call out as you're running a tray?
Server name & table number!
PLEASE make it a habit to start doing this. Encourage people to follow the sizzle, especially if it's their table!
400
Which sides are not vegetarian friendly?
Lobster Mac, Loaded Mash, Loaded Baked, Pot Aug (chicken stock), brussels sprouts, cremini mushrooms (veal demi)
400
What is the 5/10 rule?
Within 10 feet acknowledge their presence with eye contact & a warm smile
Within 5 feet greet/speak to the guest
400
What should get labelled on expo?
EVERYTHING! Make sure to replace labels on refillable containers like ketchup
400
What are the "Big 6" Pathogens?
E. coli, Norovirus, Shigella, Hep A, Salmonella Typhi, Non-Typhoidal Salmonella
500
What is french service?
500
What are all the ingredients in a Chop Salad?
(Hint: There are 14)
Iceberg, Radicchio, Spinach, Egg, Bacon, Crouton, Lemon Basil Dressing, Mushroom, Green Olives, Hearts of Palm, Blue Cheese, Raw Onions, Fried Onions, Cherry Tomatoes
500
Where is Seat 1 & how do you know the position?
Where is the salt & pepper located in relation to Seat 1?
Seat 1 is the seat closest to the kitchen/server alley/Sweetwater
Salt & pepper are located directly in front of seat one
500
How should the reset rack look at the end of the shift?
All slots full of CLEAN large trays with the following:
4 bread/side plates
4 sets of silverware inside 4 folded napkins
4 wine glasses
4 water glasses
500
Name the 9 most common food allergens
Bonus 500: Can you name 1 more that is mostly recognized in Canada?
Peanuts, Tree nuts, Shellfish, Eggs, Dairy, Fish, Soy, Wheat, Sesame Seeds
Bonus: Sulfites