Term
| Explain how our seating works. |
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Definition
| When there is a hsot on, they rotate seating b/w servers. When there is no host - customers seat themselves. |
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Term
| What is the amount of time from when a guest is seated until a server should have greeted that guest? |
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Definition
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Term
| Why should you be sure to put a cocktail napkin/coaster in front of each guest? |
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Definition
| They are used to let other employees know that the table has been greeted. |
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Term
| How many minutes should it take from the time the order is placed to the time a guest gets a drink? |
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Definition
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Term
| How do you let the kitchen staff knwo that an appetizer should go out before an entree? |
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Definition
Ring in the app by itself and select app first.
Do not ring in the rest of the order until the app is out (typically wait ~5 minutes)
If you ring in everything at once - all food most likely will come out at same time, even with app first button. |
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Term
| What should you do if you can't get to a new table in the ideal time frame? |
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Definition
Have another employee greet and drink the table.
If you are too busy, give the table to another server. Notify host. |
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Term
| What is the guideline for determining if a guest is ready for a beverage refill? |
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Definition
| Ask if they would like a refill if their glass is 1/2-1/3 full. Don't let it get below a 1/3 full. |
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Term
| Why is it a good idea to talk to the kids of your guests? |
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Definition
Kids have a lot of say when family decides where to eat.
Interacting will let them have fun and they will want to come back soon! |
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Term
| If you have done a good job pre-bussing, what should be left on the table when the guest is ready to leave? |
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Definition
| Glasses should be the only thing left on the table! |
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Term
| How long should a ticket run before asking the kitchen? Who do you talk to? |
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Definition
If a ticket time is over 13-15 minutes tell the FOH manager. Manager will communicate with kitchen board runner.
Have the manager run the food if it is running long. |
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Term
| At what point should you check on the entrees you just delivered? |
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Definition
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Term
| When is a good time to suggest dessert? |
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Definition
| While prebussing the plates - ask if anyone has saved any room for dessert. |
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Term
| How long should a guest have to wait for the check presentation? |
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Definition
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Term
| How many minutes from the time a guest leaves until a table is ready to be reset? |
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Definition
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Term
| What is the procedure for handling food complaints/refires? |
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Definition
Do what you can to immediately satisfy them. Throw away the "bad" food so it's out of their sight.
ALWAYS let a manager know no matter how small - they will talk to the table.
NEVER ignore a complaint or attempt to solve it yourself. |
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Term
| What does FIFO stand for and why is it important? |
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Definition
Full hands in-Full hands out.
You are working as a team and you are being as efficient as possible. |
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Term
| Give 5 examples of when you should wash your hands with soap and water or use hand sanitizer: |
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Definition
1. After touching your face/hair
2. Touching dirty dishes
3. After using restroom
4. After smoking
5. After sneezing/coughing |
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Term
| List 10 things you can be doing if you are not busy with your tables: |
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Definition
Stock china
Stock glasses
Stock ice
Roll silverware
Hokey and clean section
Bus tables
Wipe counters
Line sweep
Adopt-a-Booth
Sweep back hallway
Detail stainless steel
Wipe walls
Clean shake machine |
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Term
| Describe the organization of how your caddies should look |
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Definition
Salt on right, pepper on left
Ketchup on left in front, mustar directly in back of ketchup
All menus facing forward (food menus in caddies only)
All menus and condiments should be clean |
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Term
| What can you do to ensure you are giving excellent customer service? |
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Definition
Smile!
Make sure they have all condiments, silverware/napkins they need.
Check on them in appropriate manner.
Make sure they aren't waiting a long time for anything they need.
Be personable! |
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Term
| What do you need to do to ensure your customer is sitting in a clean section? |
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Definition
Floors are cleaned.
Seats and tables are wiped thoroughly.
Condiments and menus are cleaned and stocked at all times. |
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Term
| When you run your food or anyone else's food, what should you ask and what do you need to make sure they have? |
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Definition
| Ask them if they need anything else right away and make sure tey have silverware and napkins and enough condiments. |
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Term
| How should you be greeting every table? |
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Definition
| Hello! How is everyone? Have you been here before? ...Tell them our story...give them a menu walk-through. Tell them your name |
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Term
| What are the 3 things you should know before you have any tables when you start your shift? |
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Definition
What the specials are
What beer is on tap
What the soup of the day
(and anything else listed on pre-shift board...) |
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