Seat
What items should always be brought to the table when seating a party?
1 roll of silverware per party member, 1 plate per party member, 1 basket of bread per every 4 party members, peanuts for every table, and special accommodations like kids' menus, sling, boosters, etc.
If a call is made and a manager is required, what questions should the call-ahead ask the caller before placing them on hold?
Can I grab your name?
May I ask what this is regarding?
What is on-deck seating? Why is it necessary?
Guests wait in on-deck areas, allowing seaters to find and identify parties while waiting. Gets Butts in Seats!
What are some examples of ways GSRs utilize downtime?
Seating parties, food running, white trash pick-ups, pre-bussing tables, and host stand side work.
What is our company's mission statement?
Legendary food, Legendary service
The Story of Texas Roadhouse is often told to our FTGs. What are the elements of the legendary story?
Hearty Hand-Cut Steaks, Fall-Off-The-Bone Ribs, Fresh-Baked Bread, Made-From-Scratch Sides and Dressing, Ice-Cold Beer, and Legendary Margaritas
What is 10-4 with HEART?
Within 10 feet: Acknowledge (smile, eye contact, wave)
Within 4 feet: Speak (say hello, ask how they're doing, give a compliment)
How often should the board host call for a bathroom check?
Every 30 minutes
Daily Double!
Fill out a prio-slip for an under-cooked 8-oz sirloin ordered Medium Well. The guest originally ordered a side Caesar and a side of rice.
Give slips to the right people, and fill them out correctly.
What is each position's role in the success of our First Time Guest Program?
Seater: Tell the story, communicate to board host about FTG
Call ahead: If there's a CA, track the FTG on paper
Board: Notify GSRs about FTG
GSR: Visit FTG (gift or acknowledge that they are FTG)
What is GROW and how is it utilized?
Guest Right Of Way is used to make our guests feel their importance.
For walk-in parties, what are the time intervals for quote times? (Range of minimum to maximum wait time)
Guests receive quote times in 10-minute intervals
Daily Double!
Show which tables can be capped and explain why.
121, 122, 133, 212, 213, 214, 231, 232, 233, 234, 235, 236, 237, 322, 323, 334
What are our bar seat numbers? What do we do differently for bar visits?
Address the guest by their name, A/B/C
What side work should be maintained by the host stand?
Filling butter, peanuts, Windex, white trash, BR checks, silver bucket, hold list, updating, pre-bussing, etc.
Daily Double!
What do you do if an SA is still cleaning a table? Show examples of waiting points.
wait 6 feet from the SAs and politely ask guests to wait against the wall.
What are some examples of accommodations that we must list and communicate?
Mobility, large party, (if on a wait, perhaps agreement to 4 top with a chair), kids, incomplete/complete, etc.
How do we communicate with management about different large party sizes?
Parties of 9
Parties of 10-12
Parties over 12
How do you assist a party that expresses being sat for a long period without being greeted by a server?
Notify management, check with host stand if the table has a server, was it mis-sat, were they self sat? Help find a server for the guest, or find an open table for the guest
What are our core values?
Passion, Partnership, Integrity, Fun... All with Purpose
How is a thorough BR check executed?
Sweeping, wiping down the sink, Windexing the mirrors, scrubbing under hand-dryers, refilling TP and soap dispensers, checking the diaper genie and trash, sanitizing high-contact areas and baby-bed.
Daily Double!
We are currently on a wait. Add a party to our call-ahead list.
Name, Phone Number, Party size, arrival time, special requests, and accommodations (examples must be included).
How do we explain to guests why a call-ahead party was seated before them? How do we explain why we can't seat a party incomplete?
Call-ahead priority and incomplete party policy
What are the differences between sirloin, strip, filet, and ribeye? How would you describe steak temps?
Sirloin is lean; Strip has a strip of fat; Filet is the most tender; Ribeye is the most flavorful
Rare - cool, red center; Medium Rare - warm, red center; Medium - hot, pink center; Medium Well - slightly pink center; Well - no pink
What is Host with HEART?
Howdy:
Engage:
Arrive:
Respond:
Thank You: