Service
100 - When running food to the tents and its a five top, how should plates be carried?
100 - 51 : S1 solo, S2/3, S 4/5 // 50 S1/2, S 3/4, S5 SOLO
100 - Where is the sherry from on our Sherry Spritz and some descriptors?
100 -Spain
Montilla-moriles. Tasting notes are aromas of tobacco leaves, wood, pepper and clove, with notes of citrus peel and fine pastries. Walnut and hazelnut nuances. Mouth-filling, well defined acidity that evolves towards salinity. Intense and elegant.
100 - Whats the thought behind the gewurtz and squab pairing?
100 - That the spiced notes in the wine will complement the 5 spice on the dish
100 - When did TWT open? and when did it transfer to tasting menu only?
100 - October 2018 - June 2021 (To-Go 'Entrust'), January 2021
100 - Name and describe all of our concepts in IE HOSP
100 - TWT, Bruto, Hey Kiddo, Ok Yeah, Dry Storage, NoneSuch
300 - When setting 10-14 for a solo diner. Which side do we place the place mat?
300 - 10 and 11 (on the left)
12 -14 (on the right)
300 - Tell us at least 5 ingredients that are in the NA whiskey.
300 - 2 Row Malted Barley, Banana, Fresh Wasabi , Kumquat, Black Walnuts, Unsalted Popcorn, Charred Apple Wood, Fenugreek Seeds, Molasses, Cinnamon Stick , Vanilla Bean Paste
300 - How is madeira different from port?
300 - Port is primarily made from red grapes in the Douro Valley and is fortified with brandy during fermentation, resulting in a sweet, fruity wine. Madeira, from the island of Madeira, uses white grapes, often Sercial, Verdelho, Bual, or Malvasia, and is fortified either during or after fermentation, leading to a wider range of styles, from dry to sweet. Importantly, Madeira is aged through a unique estufagem process involving heat, which gives it a distinct nutty, oxidized flavor.
300 - What does the name The Wolf's Tailor mean?
300 - That we are defending the maker! Supporting and showcasing the work of all the artisans and farmers and unwrapping some of the thought and stories behind it. Presenting something to the guest that is unknown in a understandable form.
300 - Which IE concept opened first and when?
300 - Basta, 2010
500 - What is some verbiage that should never be used on the floor when talking with guests?
500 - still working, you guys, royal 'we', scripted, understaffed
500 - What is in a traditional vieux carrie and how is ours different?
500 - A traditional Vieux-Carre is a blend of Cognac, Rye and Benedictine but our twist is the Haykin Pommeau in replacement of the Rye to soften the drink and make it low ABV. The Benedictine has been swapped for Cocchi Americano Vermouth di Torino. To add more fruit, the Giffard Banana de Brazil and Mole Bitters and to add a balance of Umami, a Nori Simple Syrup
500 - Whats botrytis in the literal sense and what flavor profiles does it produce?
500 -In a literal sense, botrytis (often referred to as noble rot) is a type of fungus, specifically Botrytis cinerea, that can cause disease in various plants, including grapes. When this fungus affects grapes in winemaking, it creates a unique flavor profile characterized by concentrated sweetness, often with notes of honey, dried fruits, and sometimes slightly medicinal or toasty notes.
500 - Name two of the artists we get our plates from.
500 - Kazu, Sage Eden, Lynn Mahon
500 - Which concepts have michelin recognition and what are they?
500 - TWT : green star, one star
Bruto : green, one
Basta : Bib Gourmand
Hey Kiddo : Recomended
750 - When a guest dislikes a dish/beverage or finds something unappetizing in their food what is the correct verbiage for them and the protocol proceeding?
750 - Apologize (if DNL, offer to remake it or provide them with an alternative) (if found an unwanted item, apologize, remove, refire, and alert a manager)
750 - Explain the origin of kvass and how it is traditionally made as well as spieling our pairing kvass.
750 - From eastern europe, made of mash of rye bread and malt soaked in hot water for about 12 hrs with the help of sugar and bakers yeast. Ours is made with potato, grapefruit cordial, green cardomom, and honey
750 - Describe where Vin Jaune is from and how it is made.
750 - Make the wine, put in barrel with space at the top, let the flor grow, let it spend at least 60 months under flor, age longer and bottle. From JURA, FR
750 - Where is Chef Taylor from and where did he work before TWT?
750 - From Encinitas, CA. Worked at Departure in Portland/Denver, and Urban Farmer
750 - Who makes up our IE leadership team and what are their roles?
750 - Kelly & Erika : owner chef/owner designer/visual merchandising/ CC : Director of bev & hospitality/ Mara King : Director of Fermentation and Sustainability Director of Ops : Natalie Frazier / Brand Manager : Jimena Zamora
1000 - What is the correct verbiage for large parties split between two tables when explaining how the order will go in and how they will be treated?
1000 - We will be treating your party as two seperate reservations so we wlill get you started as soon as the full party is seated at each individual table. Food will come out at a seperate pace to ensure flow of service. Please do not get up and change seats as dietary restrictions and allergies are assigned by seat.
1000 - List the four grapes of note that typically make up madiera.
1000 - Verdelho, Sercial, Bual and Malvasia
1000 - Provide at least three grapes that make up our new Sangiovese BTG blend
1000 - 70% Sangiovese, 10% Colorino, 5% each of Ciliegiolo, Canaiolo, Malvasia, and Trebbiano
1000 - Name 5 farms we currently work with?
1000 - 100X, Esoterra, Rocky Mt. Fresh, Frogs Eye, Munson, Family Jones, Masa Seed Foundation, Switch Gears
1000 - What are the main four ideas our hospitality group focuses on as a whole?
1000 - supporting regenerative agricultural ingredients, developing closed loop systems for local, heirloom grain, Zero waste principles that guide our operations, and preserving ingredients through our garden and fermentation programs