Service Training
Server trainees take their first table on this day.
What is Day 2
How many days of training are there?
What is 3
What are false wait reports helpful with?
Adjusting in times to take care of our guests
What is the proper stir time for perfectly cooked pasta?
What is 2 minutes
Who should be at the door with a smile when you walk in?
What is a Host
This amount of modules are completed on day 1 of training.
What item goes in the middle busser bin?
What it plateware.
True or False Proper scheduling contributes to flow through.
True
What needs to be under the salad cooler during shift?
Refill pans of onions, tomatoes, olives, peppers, and dressing.
What are 5 guest pain points?
Waits, order accuracies, lack of pre bussing, lack of refills, drink or food inaccuracies, appearance, cleanliness, lack of acknowledgment, uncomfortable, poor quality of food
Which training day is recommended to last 5 hrs 50min
What is Day 3
What is the last thing a busser should do before leaving a clean table?
Mark Ready on the Ziosk
What does shift leadership help with?
Proper phasing throughout shifts.
What items do you taste test during every walk through?
What is Marinara, 5 cheese marinara, meat sauce, alfredo, all 4 soups, Pasta, and breadsticks.
What is the halfway mark of the guest journey?
Waiting on entrees
How many steps of service does the trainee need to complete on their final validation?
What is 15
True or False Bussers use white sani towels to wipe down tables and seats.
What is false
What needs to be in places to contribute to smooth running shift?
What is Aces
Whats the first step of every recipe?
Mise en place
We offer these when we are on a sustained wait.
Lobby apps
What are our 5 principles?
What is 1. Hold Each other to high standards and treat others with respect. 2. The guest wins 3. Make everyone feel like family 4. Listen to those closest to the actions and value their ideas 5. Achieve our goals and share in our sucesses.
How many multi fold paper towels is suggested to wipe seats table tops and edges?
What is 2-3
What needs to be properly updated to ensure proper amount of servers are scheduled?
Lms profile
True or False: All seafood should be stored in a drain pan
False
What tool can you use in dining room to help control food and beverage costs?
Table audits