Term
| What are your duties as a server? |
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Definition
1. Be respectful and kind
2. Greet guests w/in 30-60 seconds
3. Know liquor and food menu along w/upsells
4. Knowledge of ALOHA computer system
5. Handling customer complaints professionally
6. Handle server banking system
7. Thorough cut-work completion
8. Teamwork
9. Communication b/w coworks and managers
10. Reporting all earned tips daily/per shift |
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Term
| Give some examples of being a good team player |
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Definition
1. Answering phone by second ring
2. Communication w/coworkers and management
3. Stocking where needed
4. Helping run food orders (EVERYONES)
5. Staying alert of other tables besides your own
6. Cleaning/Setting all tables in restaurant
7. Refill drinks for all tables
8. Helping others with their side work
9. Keeping up with your own and others running side work |
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Term
| Do you complete tasks for the front of the house or the back of the house? |
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Definition
Front of House!
Always make sure your section is clean - from lamps, table tops, menus, seats, and all the way to the floor. |
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Term
| What is FIFO? Why is it important? |
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Definition
Full hands in/Full hands out & First In First Out
It is efficient and you get more done with less running around.
Helps you remember to rotate opened food product and place in front of newer product - eliminates waste, food from going bad in window, etc. |
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Term
| What is our mission statement? |
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Definition
| Our mission is to deliver a killer burger, beer, and sports experience that is inspired by fearless innovation, passionate teams, and our WI communities. |
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Term
| What is suggestive selling "upselling" and how can you accomplish it? |
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Definition
Offering items specifically and trying to sell more to the customer than they intended to buy. you can be successful at suggestive selling by using describing words, offering specific apps, drinks, etc..
Know your product and be excited! |
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Term
| You are required to upsell to every customer. Why is it such a great tool? |
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Definition
Gives customers OPTIONS to make their item bigger and better!!!
Increases sales - bill - and your tip! |
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Term
| What can you do to ensure the serve you are giving is successful? |
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Definition
1. Introduce yourself to table within 30-60seconds. Use this time to suggest specific drinks and apps!
2 .Return to the table with drinks w/in 2-3 minutes of taking order.
3. Take entire order carefully. Repeat order back to table. Enter into ALOHA carefully - eliminating errors.
4. After apps, deliver soups and salads w/in 4-6minutes.
5. Deliver food and over refills on drinks. Make sure your table has what they need before food arrives.
6. Check food quality in 2 minutes or 2 bites.
7. Keep table appearance up. Pre-bus dishes asap.
8. Offer specific desserts and after dinner drinks.
9. Drop off the bill, return to pick it up after 1 minute or less from the guest placing payemnt in book.
10. Return guests change within 1 minute. |
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Term
Describe complete table service what to do starting from when you approach the customer:
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Definition
Acknowledge a new table within 30-60 seconds.
Greet with a friendly smile and personable greeting.
Tell them your name.
Put down coasters to signal you've been to the table.
Ask them if they've been here before. Tell new tables "our story"
Walk them through menu. Tell them specials. (smile!)
Tell them they have to try an appetizer - specifics.
Proper food serving - ladies and kids first. Use pivot seating. Serve beverages from right and clear from left. Serve food from the left and clear from the right. Entree should be facing them.
After serving table, always ask "Can I bring you anything else for right now?"
Offer a dessert while prebussing - use descriptive words.
Check delivery - important b/c it's your LAST experience with that guest. Waiting too long leaves them impatient. |
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Term
| What are some ways that YOU can control food cost? |
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Definition
1. Not overstocking condiments
2. Not making too much coffee
3. Scraping all dressing in containers with spatula.
4. Not over-stocking salad station at the end of the night.
5. No grazing.
6. Not over portioning dressings.
7. Put coreect sauces on correct plates.
8. Know which sides come with what sauces, know what is an up charge.
9. Always ask if a customer wants sauces instead of assuming - they may not use it or want it.
10. Focus when ringing in orders - eliminate mistakes/refires. |
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