This document provides training materials for new employees at Sidewinders American Grill, including:
- An employee information form to fill out contact details.
- Standards of service excellence focusing on teamwork, cleanliness, attentive service, and problem solving.
- Guidelines for hosts on greeting customers, seating parties, and handling to-go orders.
- An employee test covering the menu, drinks, and restaurant policies.
The document aims to educate new hires on all aspects of their job responsibilities at Sidewinders.
The document provides an overview of the philosophy and policies of Peacefood Café, a vegan restaurant. It discusses the important role of front-of-house staff in promoting compassionate vegan values to customers. Specific expectations for dress code, hygiene, and job duties are outlined for host/hostess and server positions. Hosts are responsible for greeting customers and seating them with water and menus, while servers take orders, interpret menu items, and sell customers on vegan options through their product knowledge.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
The document provides guidance for servers at Lunai's restaurant. It outlines the steps servers should take when greeting and serving tables, including taking drink and food orders, timing of course deliveries, refilling drinks, presenting checks, and more. It emphasizes providing excellent customer service, such as greeting tables quickly and regularly checking on customers. Servers are expected to know the menu thoroughly and guide customers through their meals.
Charlie Hopper's Atlanta MEG Selling Eating speech with notesCharlie Hopper
These are the slides, with presenter’s notes, that were used to present “Fifteen Forbidden Food Clichés That Are Holding You Back” to the assembled marketing execs of the National Restaurant Association’s Marketing Executive Group conference in Atlanta, Fall of 2014.
Here is a 25-word snapshot of today's learning:
Students learned about side work duties, appropriate dress codes, and proper guest service techniques like determining when guests are finished eating and which guest to serve first.
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides an overview of the philosophy and policies of Peacefood Café, a vegan restaurant. It discusses the important role of front-of-house staff in promoting compassionate vegan values to customers. Specific expectations for dress code, hygiene, and job duties are outlined for host/hostess and server positions. Hosts are responsible for greeting customers and seating them with water and menus, while servers take orders, interpret menu items, and sell customers on vegan options through their product knowledge.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
The document provides guidance for servers at Lunai's restaurant. It outlines the steps servers should take when greeting and serving tables, including taking drink and food orders, timing of course deliveries, refilling drinks, presenting checks, and more. It emphasizes providing excellent customer service, such as greeting tables quickly and regularly checking on customers. Servers are expected to know the menu thoroughly and guide customers through their meals.
Charlie Hopper's Atlanta MEG Selling Eating speech with notesCharlie Hopper
These are the slides, with presenter’s notes, that were used to present “Fifteen Forbidden Food Clichés That Are Holding You Back” to the assembled marketing execs of the National Restaurant Association’s Marketing Executive Group conference in Atlanta, Fall of 2014.
Here is a 25-word snapshot of today's learning:
Students learned about side work duties, appropriate dress codes, and proper guest service techniques like determining when guests are finished eating and which guest to serve first.
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
1. The document provides step-by-step instructions for taking food orders in a restaurant. It details how waiters should observe customers for signs they are ready to order, politely ask for their order, suggest menu items, repeat the order back, and inform customers about preparation times.
2. The order taking process involves noting details of each order on a kitchen order ticket to send to the kitchen as a record of sales and raw materials used. Waiters are advised to address customers respectfully and listen carefully to orders.
3. Taking food orders correctly is an important skill for waiters to provide good customer service.
The document outlines standard operating procedures for food and beverage service in different areas including restaurants, bars, banquets, and room service. It provides step-by-step instructions for staff on tasks like setting up and breaking down restaurant areas, taking food and drink orders, billing guests, and cleaning up. Key performance indicators are also defined to evaluate aspects such as average check size, beverage costs, sales mix, and customer satisfaction.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document provides training materials for servers at 180 Blue, a student-run restaurant. It includes:
- An overview of the server uniform, pricing, and responsibilities at 180 Blue.
- Steps for greeting tables, taking orders, and providing excellent service.
- Details on wine service, handling complaints, and food safety practices.
- Sample dialogues for greeting tables and apologizing to unhappy guests.
- Guidance on anticipating guest needs, being attentive, and ensuring a positive dining experience.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides an overview of beer, including the brewing process, beer types and styles. It discusses the key steps in brewing beer from selecting water and malt to fermentation, aging and packaging. It describes the main beer types - ales which are top-fermented and generally fuller-bodied, and lagers which are bottom-fermented and crisper. Specific styles covered include amber, barley wine, blonde, bock and brown ales. The document aims to educate bartenders about beer so they can better understand and discuss the products they serve.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
The document summarizes the author's observations from an assignment to pay closer attention to familiar places. The author focused on her school and classroom, noting the dull environment. She also observed her favorite hair salon, supermarket, spice shop, and restaurant, noting bright lighting, distinctive smells, and helpful staff at most. The author realized the importance of open doors, lighting, smells, and customer service in making places feel welcoming and attracting attention.
Quality service which impresses the guestsabhijeet salvi
Quality customer service is essential for the success of a restaurant. There are four key areas to focus on: 1) listening and following up with guests, 2) showing courtesy, 3) always being available to guests, and 4) establishing connections with guests. Providing impressive service involves properly greeting, seating, taking orders from, serving food to, checking on the satisfaction of, and bidding farewell to guests throughout their entire dining experience.
This LinkedIn profile belongs to Kevin Dixon, who works as a welder and fabricator in Yorkshire, England. Kevin has over 15 years of experience in welding, fabrication, and engineering maintenance roles. He is skilled in various welding techniques including MMA, MIG, and TIG welding. Kevin is also highly organized, a strong team player, and dedicated to providing excellent customer service.
This document provides a business plan for Steadman Hospital created by a student group. It includes sections on the hospital's location, financial plan, medical services, demand forecasting, e-commerce strategy, equipment needs, supply chain management, human resources, revenues, and a three-year financial plan. The group developed a strategy of splitting the hospital into a "Growth" hospital and a "Base" hospital. Creating a comprehensive operations plan for a hypothetical hospital provided the group valuable experience in strategic planning and considering the many interconnected factors involved in running a successful healthcare business.
To sharpen skis, you will need skis, a file, and rubber bands. Secure the ski bindings out of the way using rubber bands to hold them down. Sharpen each ski by running the file from tail to tip along the entire edge with constant pressure, repeating several times on each side until the edges feel sharp when scraped against the back of your hand. Check the edge and continue filing until satisfied before enjoying the sharpened skis on the slopes.
The document provides biographical information about Sonja Whitmore. It summarizes that she was born into a musical family, wrote her first gospel song at age 14, studied music composition and conducting in college, wrote a hit song recorded by Ricky Dillard & New G that was nominated for a Grammy, owns a music company called Bunny Diamond Music, develops musicians and songwriters, and leads by example as an artist developer for music ministry.
Habitat for Humanity works to help families improve their housing situations and lift themselves out of poverty. They have helped over 1 million families since 1976 through constructing new homes, repairing existing homes, providing access to financing, and community development programs. Their work focuses on empowering vulnerable groups like women, children, and those living with HIV/AIDS with the goal of improving health, education prospects, family stability and dignity through providing adequate shelter.
Mena George Kamal is seeking a new position that utilizes his civil engineering education and experience. He has worked as a sales representative, engineer, and on various construction projects. His academic background includes a civil engineering degree and training in programs like Primavera, AutoCAD, and SAP 2000. Mena is married, Egyptian, and has strong English skills. He aims to join a progressive company where he can continue learning and advancing his career.
Erika spent her early vacation days resting and cleaning at home, feeling bored. She then traveled to her grandmother's estate in barandillas. Upon arriving, she unpacked while her grandmother called them for lunch. After lunch, they took a nap but were woken by the smell of burning rice, as her grandmother had forgotten the rice was on the stove. Her uncle later arrived with roast meat to prepare for a meal, but they found the meat had been left outside and eaten by dogs, so they instead ate potatoes, bananas, and longaniza sausage. After laughing about the mishaps, they danced and enjoyed a fun evening together, providing an amusing anecdote about her vacation.
Zulkernine bin Zanonudin is seeking a position as an electronic technician. He has over 12 years of experience as an Engineer 2 at Flextronics Sdn Bhd, specializing in environmental, health, and safety engineering. He holds a Professional Certificate in Engineering (Electrical/Electronic) and is proficient in various software programs, SMT machines, and electronics. He is looking for a salary of MYR 5,200.
El documento define la innovación como la introducción de un nuevo o mejorado producto o servicio en el mercado para satisfacer las demandas de la sociedad. Explica que una innovación consiste en una necesidad, una idea nueva y los conocimientos y tecnología necesarios. Además, clasifica las innovaciones según su novedad para la empresa, la naturaleza del concepto y la intensidad de cambio tecnológico que implican, concluyendo que la innovación permite a las empresas satisfacer mejor las necesidades del mercado y generar beneficios.
This document provides a history of the Kuntz family and the origins of Kuntz Electroplating Inc. It describes how the Kuntz family originated from the small village of Daisbach, Germany and traces the family lineage back five generations. In the 1800s, David Kuntz immigrated to Canada, settling in Waterloo County, Ontario due to its German cultural roots. He established a successful brewery business in Waterloo called the Kuntz Brewery. The business stayed in the family for three generations. David Kuntz helped shape the early development of Waterloo as an entrepreneur and businessman. His story lays the foundation for understanding how the family's entrepreneurial spirit would later lead to the founding of Kuntz
El documento describe el cluster canalero de Panamá y su importancia para la economía del país. El cluster incluye empresas relacionadas con el Canal de Panamá como transporte marítimo, puertos, reparación de barcos, suministro de combustible y más. La ampliación del Canal creará más oportunidades para estas empresas y se espera que los servicios marítimos generen $1,250 millones adicionales en los próximos 7 años. El cluster canalero es clave para la competitividad internacional de Panamá en el sector marítimo.
The new convertible is being introduced, representing an upgrade from older models. The new convertible allows drivers to put the old behind them and embrace what the new convertible has to offer, including making everyday an adventure with its open-top design.
1. The document provides step-by-step instructions for taking food orders in a restaurant. It details how waiters should observe customers for signs they are ready to order, politely ask for their order, suggest menu items, repeat the order back, and inform customers about preparation times.
2. The order taking process involves noting details of each order on a kitchen order ticket to send to the kitchen as a record of sales and raw materials used. Waiters are advised to address customers respectfully and listen carefully to orders.
3. Taking food orders correctly is an important skill for waiters to provide good customer service.
The document outlines standard operating procedures for food and beverage service in different areas including restaurants, bars, banquets, and room service. It provides step-by-step instructions for staff on tasks like setting up and breaking down restaurant areas, taking food and drink orders, billing guests, and cleaning up. Key performance indicators are also defined to evaluate aspects such as average check size, beverage costs, sales mix, and customer satisfaction.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
This document provides training materials for servers at 180 Blue, a student-run restaurant. It includes:
- An overview of the server uniform, pricing, and responsibilities at 180 Blue.
- Steps for greeting tables, taking orders, and providing excellent service.
- Details on wine service, handling complaints, and food safety practices.
- Sample dialogues for greeting tables and apologizing to unhappy guests.
- Guidance on anticipating guest needs, being attentive, and ensuring a positive dining experience.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides an overview of beer, including the brewing process, beer types and styles. It discusses the key steps in brewing beer from selecting water and malt to fermentation, aging and packaging. It describes the main beer types - ales which are top-fermented and generally fuller-bodied, and lagers which are bottom-fermented and crisper. Specific styles covered include amber, barley wine, blonde, bock and brown ales. The document aims to educate bartenders about beer so they can better understand and discuss the products they serve.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
The document summarizes the author's observations from an assignment to pay closer attention to familiar places. The author focused on her school and classroom, noting the dull environment. She also observed her favorite hair salon, supermarket, spice shop, and restaurant, noting bright lighting, distinctive smells, and helpful staff at most. The author realized the importance of open doors, lighting, smells, and customer service in making places feel welcoming and attracting attention.
Quality service which impresses the guestsabhijeet salvi
Quality customer service is essential for the success of a restaurant. There are four key areas to focus on: 1) listening and following up with guests, 2) showing courtesy, 3) always being available to guests, and 4) establishing connections with guests. Providing impressive service involves properly greeting, seating, taking orders from, serving food to, checking on the satisfaction of, and bidding farewell to guests throughout their entire dining experience.
This LinkedIn profile belongs to Kevin Dixon, who works as a welder and fabricator in Yorkshire, England. Kevin has over 15 years of experience in welding, fabrication, and engineering maintenance roles. He is skilled in various welding techniques including MMA, MIG, and TIG welding. Kevin is also highly organized, a strong team player, and dedicated to providing excellent customer service.
This document provides a business plan for Steadman Hospital created by a student group. It includes sections on the hospital's location, financial plan, medical services, demand forecasting, e-commerce strategy, equipment needs, supply chain management, human resources, revenues, and a three-year financial plan. The group developed a strategy of splitting the hospital into a "Growth" hospital and a "Base" hospital. Creating a comprehensive operations plan for a hypothetical hospital provided the group valuable experience in strategic planning and considering the many interconnected factors involved in running a successful healthcare business.
To sharpen skis, you will need skis, a file, and rubber bands. Secure the ski bindings out of the way using rubber bands to hold them down. Sharpen each ski by running the file from tail to tip along the entire edge with constant pressure, repeating several times on each side until the edges feel sharp when scraped against the back of your hand. Check the edge and continue filing until satisfied before enjoying the sharpened skis on the slopes.
The document provides biographical information about Sonja Whitmore. It summarizes that she was born into a musical family, wrote her first gospel song at age 14, studied music composition and conducting in college, wrote a hit song recorded by Ricky Dillard & New G that was nominated for a Grammy, owns a music company called Bunny Diamond Music, develops musicians and songwriters, and leads by example as an artist developer for music ministry.
Habitat for Humanity works to help families improve their housing situations and lift themselves out of poverty. They have helped over 1 million families since 1976 through constructing new homes, repairing existing homes, providing access to financing, and community development programs. Their work focuses on empowering vulnerable groups like women, children, and those living with HIV/AIDS with the goal of improving health, education prospects, family stability and dignity through providing adequate shelter.
Mena George Kamal is seeking a new position that utilizes his civil engineering education and experience. He has worked as a sales representative, engineer, and on various construction projects. His academic background includes a civil engineering degree and training in programs like Primavera, AutoCAD, and SAP 2000. Mena is married, Egyptian, and has strong English skills. He aims to join a progressive company where he can continue learning and advancing his career.
Erika spent her early vacation days resting and cleaning at home, feeling bored. She then traveled to her grandmother's estate in barandillas. Upon arriving, she unpacked while her grandmother called them for lunch. After lunch, they took a nap but were woken by the smell of burning rice, as her grandmother had forgotten the rice was on the stove. Her uncle later arrived with roast meat to prepare for a meal, but they found the meat had been left outside and eaten by dogs, so they instead ate potatoes, bananas, and longaniza sausage. After laughing about the mishaps, they danced and enjoyed a fun evening together, providing an amusing anecdote about her vacation.
Zulkernine bin Zanonudin is seeking a position as an electronic technician. He has over 12 years of experience as an Engineer 2 at Flextronics Sdn Bhd, specializing in environmental, health, and safety engineering. He holds a Professional Certificate in Engineering (Electrical/Electronic) and is proficient in various software programs, SMT machines, and electronics. He is looking for a salary of MYR 5,200.
El documento define la innovación como la introducción de un nuevo o mejorado producto o servicio en el mercado para satisfacer las demandas de la sociedad. Explica que una innovación consiste en una necesidad, una idea nueva y los conocimientos y tecnología necesarios. Además, clasifica las innovaciones según su novedad para la empresa, la naturaleza del concepto y la intensidad de cambio tecnológico que implican, concluyendo que la innovación permite a las empresas satisfacer mejor las necesidades del mercado y generar beneficios.
This document provides a history of the Kuntz family and the origins of Kuntz Electroplating Inc. It describes how the Kuntz family originated from the small village of Daisbach, Germany and traces the family lineage back five generations. In the 1800s, David Kuntz immigrated to Canada, settling in Waterloo County, Ontario due to its German cultural roots. He established a successful brewery business in Waterloo called the Kuntz Brewery. The business stayed in the family for three generations. David Kuntz helped shape the early development of Waterloo as an entrepreneur and businessman. His story lays the foundation for understanding how the family's entrepreneurial spirit would later lead to the founding of Kuntz
El documento describe el cluster canalero de Panamá y su importancia para la economía del país. El cluster incluye empresas relacionadas con el Canal de Panamá como transporte marítimo, puertos, reparación de barcos, suministro de combustible y más. La ampliación del Canal creará más oportunidades para estas empresas y se espera que los servicios marítimos generen $1,250 millones adicionales en los próximos 7 años. El cluster canalero es clave para la competitividad internacional de Panamá en el sector marítimo.
The new convertible is being introduced, representing an upgrade from older models. The new convertible allows drivers to put the old behind them and embrace what the new convertible has to offer, including making everyday an adventure with its open-top design.
PROYECTO DE VIDA INVESTIGACIÓN CIENCIA Y TECNOLOGIAmiltonloor
El documento presenta el proyecto de vida de Milton Loor, un estudiante de 3er año de bachillerato. Detalla que su madre ha sido la persona más influyente en su vida y que desde temprana edad ha estado interesado en ser ingeniero en sistemas. Además, explica que sus sueños son tener un buen trabajo, casarse, trabajar con su esposa, formar una familia con dos hijos y cómo puede superar los obstáculos para alcanzar sus sueños siendo persistente y tomando buenas decisiones.
La farmacocinética estudia los procesos de absorción, distribución, metabolismo y excreción de los fármacos en el organismo. Estos procesos determinan la concentración del fármaco en el tiempo y su efecto terapéutico.
This is a project I completed for my Intro to Marketing class. The project describes my roles as a consumer, but also provides a "sneak peak" at my story.
Este documento presenta varios juegos para que los participantes se conozcan entre sí, incluyendo formar círculos concéntricos para presentarse cara a cara, pasar una pelota grande sin usar las manos mientras se presentan, y juegos para encontrar coincidencias o completar tarjetas con los nombres de los demás. El objetivo general es crear dinámicas divertidas que faciliten que los miembros del grupo aprendan los nombres y detalles personales de los demás.
This document provides training information for servers at 180 Blue, a student-run restaurant. It discusses how to greet guests, including introducing the restaurant and menu options. It emphasizes the importance of hospitality and anticipating guests' needs, such as refilling drinks before they ask. The document also covers wine service, handling complaints, food safety practices like handwashing, and a review of key details about 180 Blue.
When visiting another country, how do you find the best places to eat and drink
If you're visiting another country, there are many things to consider when choosing where to eat and drink. You want to make sure that your experience is pleasant, but also that it's safe and comfortable. Here are some tips on how I found the best restaurants when visiting Paris last year:
Find out what's great about your destination and make an itinerary that ensures you'll be able to visit places that are in high demand.
You can do this by reading reviews, talking to locals, and visiting the sites yourself. Here are some tips for finding out what's great about your destination:
Visit the top attractions. These are places people have been going for years because they're fantastic. You'll be able to see firsthand how much better it is than any other place you've been before—and then you'll want to go back!
Make sure you visit restaurants and bars in high demand neighborhoods or areas where there aren't many options (like inside a city). This will ensure that if one place is closed due to low business, another nearby option will be open for business instead of having no place at all open when you arrive in town.* Find out which restaurants serve up delicious food with friendly service at reasonable prices (not too expensive). If possible try some dishes before deciding on which restaurant/bar/café would be right for your needs--this way if something goes wrong with one dish during dinner service at said establishment then everything else can still work out fine without having wasted too much time trying something else first...
The document provides training guidelines and responsibilities for servers at the ICC hotel and country club. It emphasizes providing excellent customer service by making each guest feel welcome and cared for. Servers must maintain a friendly, energetic attitude and see that each guest enjoys their experience. The guidelines cover proper food handling and serving techniques, as well as time management strategies to provide consistent, timely service. Servers are expected to learn the menu, company history, and operate with a focus on customer satisfaction.
This document is a training manual for servers at Carambola Beach Club. It provides guidance on a wide range of topics related to professional food service including seating procedures, telephone etiquette, greeting and bidding farewell to guests, reservations, hygiene, uniforms, communication skills, serving techniques, sales tactics, and more. The manual emphasizes the importance of providing excellent customer service and creating a positive dining experience for all guests.
This document contains an English lesson about ordering food at a restaurant. It includes vocabulary words for common foods and drinks, as well as a dialogue between a waiter and two customers. The customers order pasta and salad, rice, beans, steak and French fries. They request orange juice and soda to drink. The document then prompts students to practice the dialogue by filling in their own food orders.
Knowledge is Power
The more we know about our menu, beverage, and wine offerings the more we can communicate to our guests. The more we know the more the guest will trust in what we are providing them. The more we know, the more likely we create a “wow” experience. As front of house staff we must be dedicated to understanding the product we offer and must work very hard to consistently provide accommodating, professional service with a friendly and upbeat attitude. It is management’s role to empower you with the essential information and knowledge required to execute the highest level of service at all times. It is up to you to follow through! It is also your role to be prepared to attend server/bartender etc. meetings to maintain your knowledge and stay up to date on changes to the menu, wines, beverages, etc. Feel free to speak up should you need more information/training at any time.
The document provides an orientation training guide for new servers. It includes an overview of the training agenda, server job responsibilities, attire guidelines, and important concepts like team serving, principal server responsibilities, and pivot points. Servers will learn how to greet tables, take orders, run food, bus tables, and provide excellent guest service throughout the dining experience. Attention to detail with things like attire, table maintenance, and positioning of guests is emphasized.
The guidelines on the following pages have been established to help you in your effort to provide these qualities to our guests. Along with the hands-on training you will receive, this manual will provide answers to any questions you may have regarding the operating procedures, rules, policies, and benefits for The Sports Page Grill.
The document provides an employee handbook for Buen Cafe, a Philippine coffee shop. It welcomes new employees and emphasizes the importance of customer service and teamwork. It outlines job duties for cashiers, baristas, drivers, and supervisors. Cashiers are responsible for customer service and cash handling. Baristas prepare drinks and keep work areas clean. Drivers must comply with vehicle laws. Supervisors oversee opening/closing duties and staff. Confidentiality of business information is also stressed.
This document discusses how to build a successful bar or restaurant by focusing on location, concept, and service, and treating employees like family. It emphasizes that the key to long-term success is having a clear purpose or "why" that goes beyond just food and drinks. Successful establishments discussed create a sense of community and ethos by hiring people who believe in the same vision, and practice hospitality by truly listening to and understanding customers.
Trolli Arena has developed policies and procedures to effectively manage its operations and control costs. The arena hosts various events and has luxury suites that are rented out. It has implemented an attendance-based staffing model to efficiently schedule the appropriate number of supervisors and part-time employees for events. Payroll is also carefully budgeted based on attendance projections. Additionally, controls are in place for the operating cycle which includes ordering, receiving, storage, production, sales, and record keeping. Standard forms and approvals are required at each stage to minimize errors and ensure proper management of inventory, expenses, and revenues.
This document provides guidance for Clover restaurant employees on their role as a "Clover Guide" in interacting with customers. It outlines the 4 phases of guiding customers: 1) welcome, 2) determine if they are a first-time or returning customer, 3) help them decide what to order, and 4) close the interaction. For each phase, it provides examples of what to say and goals for interacting with first-time versus returning customers. The document also covers policies on allergies, checking IDs, substitutions, and delivering orders.
"Designing the Customer Experience," Love With Food >> Aihui Ong [COMMERCISM ...500 Startups
1) The document discusses designing the customer experience for an organic snack subscription service called Love With Food.
2) Key aspects of the customer experience discussed include packaging that delivers on brand promises, keeping subscriptions fun and surprising customers, and ensuring products arrive in good condition.
3) Additional tips provided are choosing the right fulfillment partner, providing above-and-beyond customer service, and having employees experience the subscription service first-hand to empathize with customers.
The document discusses the importance of quality service for the success of restaurants. It outlines 4 key areas of quality service: 1) listening and following up with customers, 2) showing courtesy, 3) always being available to serve customers, and 4) establishing connections with customers. Each area is then described in more detail, with listening and following up focusing on taking accurate orders, courtesy emphasizing respectful treatment, and establishing connections discussed how to greet and say goodbye to customers. The document stresses that quality customer service is essential for retaining existing customers and business growth.
This document outlines a communication strategy for Spanish Josh, a new restaurant serving Spanish and Indian cuisine. It begins with an introduction to the brand proposition and target market understanding. It then describes the results of a dipstick survey conducted in Bangalore to understand why customers frequently visit an existing restaurant, Mast Kalandar. The survey found customers appreciate Mast Kalandar's consistent quality, hygiene, and convenient location. The document concludes by recommending Spanish Josh focus its communication on engaging customers at multiple touchpoints from their first visit through return visits using social media, word-of-mouth promotions, and dual positioning to different customer segments.
This document provides an orientation for new cashiers at Cookout. It discusses the key responsibilities of the cashier position, including communicating accurate orders to each of the 6 food stations through clear callouts. It then details how each station functions and the level of communication required with the cashier, with board and grill stations requiring the loudest and clearest callouts. The document concludes by outlining tips for delivering excellent customer service, including how to properly address complaints or mistakes using the "BLAST" method of listening, apologizing, satisfying customers, and thanking them.
During this English lesson you will learn what fast food is and how to buy and order fast food at three of most common takeaways in the UK. The lesson shows several examples of how to order at a fast food restaurant.
This document describes the concept for a new restaurant called Little Shanty that aims to fill a market space between fast casual and fast food called "Fresh Casual". Little Shanty will offer both healthy and indulgent options to appeal to customers who want fresh ingredients and frequent menu updates. The restaurant focuses on quality food, design, and community involvement. Financial projections estimate that a single location in Warren, NJ could reach $950,000 in annual sales once established.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
2. Sidewinders Employee Information!
!
Name (First & Last): _______________________!
Cell Phone: (___)_______________!
Can you receive text messages? Y / N!
Email Address: _________________!
!
Availability: (Lunch/Dinner)!
Number of Shifts Requested: _______!
Position(s):!
Host! Busser! Server!
Su M T W Tr F Sa
Hours
3. Blue Collar Standards
!
We pride ourselves on service in all of our restaurants. However,
actions speak louder than words so in our case, just talking about it
doesn’t make it true. In order to set ourselves apart from our
competitors, we need to provide noticeably better hospitality and
service. Below, you will find a list of standards that we expect all
employees to adhere to:
!
• First and foremost, running a great restaurant is a TEAM EFFORT.
Teamwork requires humility and cooperation. Learn to put your
teammates first, and they’ll do the same for you.
• Most problems in restaurants occur when it’s slow. Learn to stay busy -
You’ll make fewer mistakes.
• We take pride in the food at all of our restaurants, but service comes
first. Always be looking for ways to create emotional connections with
our guests. This means going out of your way for the customer - we call
it SECOND MILE SERVICE.
• Cleanliness and organization are of paramount importance. Our guests
notice the little things so move through your day with attention to
detail.
• There are four key attributes to great dining experience:
1. Speed of Service
2. Quality of Food
3. Attentive & Courteous Employees
4. Cleanliness of Restaurant
• Cliche Alert: The customer is always right! You will never be at fault
trying to provide great customer service.
• Being “on-time” means showing up 15 minutes prior to your shift. Any
less and you will be considered late for work.
• Always take the initiative. It’s better to take action and make a mistake
than to do nothing at all.
• Understand that working in the restaurant business is a give and take -
you aren’t going to get 20% gratuity from every table.
• The last customer that walks through the door is just as important as
the first. Always be grateful for their business. Remember, they chose
us over every other restaurant in town.
• Lots of things go into a great dining experience - a large part being
prompt service. If you expect your co-workers’ help when you’re in the
weeds, you should do the same for them when they need you. Again, a
give-and-take.
• Never be afraid to ask for help. There’s no excuse for poor service in
our restaurants. Your co-workers and manager are always there to help
if you need it. Don’t sacrifice the customer’s experience to save your
pride.
• Lastly, approach this job with thick skin. Restaurants are very personal
places, but don’t take constructive criticism as such. When you get
criticized, understand that it’s in your and the restaurant’s best
interest for you to listen.
4. !
!
Guidelines for Hosting!
!
!
!
!
• People will judge a restaurant by how you answer the phone. Be friendly,
accommodating, and speak with a smile in your voice.!
• You are the first person our guests see when they enter the restaurant. Dress, act,
and speak accordingly. You never get a second chance at a first impression. !
• Everything from the front door to the host stand is your responsibility. Keep an eye on
cleanliness of horizontal surfaces and glass throughout your shift. !
• There is a recipe for great customer interaction:!
1. Greet with a smile.!
2. Speak enthusiastically.!
3. Maintain eye contact.!
4. When given the opportunity, create emotional connections.!
• Spending your time at the host’s stand is your priority, but you are expected to lend a
hand to the wait staff, busser, bartender, or manager if needed. !
• Always keep in mind that the pace at which you seat customers affects everyone
around you. If the servers are too busy, or the kitchen is behind, it is always
acceptable to start a wait-list for seating. !
• When writing a wait-list, be sure to include the party’s name, number of people, and a
description - especially when we are busy. (example: Tom, party of 5 - red hat)!
• Cleanliness of the bathrooms is also your responsibility - ask the manager to walk you
through proper cleaning protocol.!
• If it’s really slow, feel free to walk around the restaurant. You should always be looking
for things that are out of place. !
• Customer distribution is especially important when we are slow. Don’t seat a 6-top for
one server and give another a 2-top and call it even. Customer head-count is the best
way to ensure equal seating. !
• The best way to avoid customers seating themselves is to greet them right when they
walk in and let them know that there is a wait (if there is one), and that you will need
their name for the list. !
!
!
!
5. • To Go Orders:!
1. Know the menu. You cannot take an order if you don’t know the menu.!
2. Never say “will that be all” or anything like that. Always offer more food through
language like “what else could I get for you?”!
3. Always take down the customer’s name and phone number, and include the
name as an open remark in the computer.!
4. Print the receipt, write the customer’s name and phone number at the top, and
place visibly on the host’s stand. Remember, only you or the manager can close
out that ticket. !
5. Be sure to offer disposable utensils, extra napkins, and condiments when the
customer arrives. !
6. Lastly, double-check the contents of the to-go container. There’s nothing worse
than giving out the wrong food.!
• We do not accept to-go orders when we have more than a 15 minute wait. At this
point, the kitchen is too busy to handle to-go orders.!
• If you notice that a party has been waiting for a table for an extended period of time,
offer to get them drinks while they wait, or offer them a seat at the bar.
6. Sidewinders Employee Knowledge Test!
!
! ! Name: ________________________!
!
!
1. Name the categories in which the following items could be ordered:!
! Example: Pizza, Pasta, Sandwich, Entree, Kid’s Menu, etc.!
!
Thai (3) : Pizza, Salad, Pasta!
Carne Asada (2) : Pizza, Entree!
BBQ Beef / Pork (2) : Sandwich, Entree!
Grilled Cheese (2) : Kid’s Menu, Sandwich!
Mac & Cheese (2) : Kid’s Menu, Pasta!
Alfredo (2) : Pasta, Pizza!
Cajun (2) : Burger, Pasta!
!
2. Which two menu items can you not substitute out individual ingredients?!
!
! Chicken Pot Pie!
! Chicken Cordon Bleu!
!
3. Which sandwich / entree is prepared blackened or grilled?!
!
! Salmon or Mahi-Mahi (Entree or Sandwich)!
! !
4. Which four entrees have pre-set side items?!
! !
! Merry Piglets’ Carne Asada - Rice & Beans!
! Merry Piglets’ Fish Tacos - Rice & Beans!
! Fish & Chips - French Fries!
! Chicken Pot Pie - Caesar Salad!
!
5. Which three salads are offered with your choice of dressing?!
!
! Chef’s Salad!
! Garden Salad!
! Side Salad!
!
6. Which dressings come on the rest of the salads?!
! !
! Summer Salad - Raspberry Vinaigrette!
! Apple Walnut Salad - Homemade Mango Dressing!
! Spicy Thai Salad - Asian Peanut Dressing!
! Arugula Salad - Fresh Lemon & Olive Oil!
7. ! Spinach Salad - Hot Bacon Dressing!
! Chinese Salad - Chinese Dressing!
! Barbecue Ranch Salad - Barbecue Ranch Dressing!
! Greek Salad - Greek Dressing!
! The Wedge - Bleu Cheese Dressing!
! Caesar Salad - Caesar Dressing!
! BLT Salad - Dijon Vinaigrette!
!
7. What side items do we offer? Include any up charges or time restraints. !
!
! French Fries (Beer Battered)!
! Baked Beans!
! Cole Slaw!
! Mashed Potatoes!
! Baked Potato - After 5pm!
! Sweet Potato Fries - +$0.99!
! Onion Rings - +$1.99!
! Cup of Soup - +1.99!
! Side Salad - +$1.29!
!
8. Do we serve Coke or Pepsi products?!
!
! Coke Products!
!
9. How many ounces is the Top Sirloin?!
!
! 8 Ounces!
!
10. How many sides do the sandwiches come with? !
!
! One Side Item!
!
11. How many different styles are the wings offered in and what are they?!
!
! Six: Spicy, BBQ, Spicy BBQ, Teriyaki, Spicy Teriyaki, and Plain / Dry.!
!
12. What is the only salad that cannot be sold as a side portion? !
! !
! The Wedge!
!
13. What is calamari? !
!
! Fried Squid!
!
14. List three ways to up-sell a burger:!
!
8. ! Turkey - +$2.00!
! Buffalo - +$3.00!
! Add Bacon - +$1.00!
! Add Avocado - +$1.50!
!
15. Which sandwich is offered hot or cold?!
!
! Dagwood!
!
16. How many draft beers do we offer?!
!
! 28!
!
17. What times and days of the week are the Happy Hour deals offered?!
!
! Monday - Friday, 4:30 PM - 6:30 PM!
!
18. Which veggies are offered on the Philly Beef / Chicken Sandwich?!
!
! Mushrooms, Onions & Peppers!
!
19. Name all of the well liquors:!
!
! Whiskey: Ten High!
! Gin: Lord Calvert!
! Vodka: Potter’s!
! Rum: Mr. Boston!
! Scotch: Scoresby!
! Tequila: Pancho Villa!
! !
20. How much does the Mug Club cost and what are it’s benefits? !
!
! $25 for a full year, $15 after six months for a rolling 12 months starting Nov. 1.!
! Club membership gets you 20 oz. pours of any draft beer for the cost of a pint, !
! and a free pint upon purchase. !
!
21. How many beers are in a pitcher? When does it make sense to sell a pitcher rather
! than individual beers at a table?!
!
! There are approximately 3.5 pints in a pitcher. If there are three or more people !
! at one table ordering the same beer, it’s a good idea to recommend a pitcher. !
!
22. Which three beers require garnishes and what are they?!
!
! Half-Tanked Hefeweizen - Lemon!
! Widmer Hefeweizen - Lemon!
9. ! Blue Moon - Orange!
!
23. Name one upsale for each liquor category:!
! ! Example: Vodka - Grey Goose!
! Whiskey: Jack Daniel’s, Crown Royal, Wyoming Whiskey!
! Vodka: Grey Goose, Stoli, Ketel One!
! Gin: Bombay, Hendrick’s, Tanqueray!
! Rum: Bacardi, Captain Morgan’s, Mount Gay!
! Scotch: Dewar’s, Johnnie Walker Black, Jhnnie Walker Red!
! Tequila: Jose Cuervo Gold, Patron, Sauza Hornitos!
!
24. Define the following bar terms:!
!
! Dry - Refers to the amount of vermouth in a martini. The less vermouth, the drier. !
! Dirty - Olive juice is added to a martini. Extra olives may be added as well.!
! Up - Chilled with ice then strained into a martini glass. !
! On the Rocks - Poured over ice.!
! Neat - Nothing added to the alcohol. Poured directly from the bottle into a glass.!
! Double - Twice as much alcohol with the same amount of mixer as a single. !
! With a Twist - A piece of citrus peel, such as lemon, lime, or orange, that is !
! twisted then dropped into the drink. Default choice is lemon, so if someone asks !
! for a drink with a twist but doesn’t specify what kind, you give them lemon.!
! !
25. Name three red wines available by the glass:!
! !
! La Vielle Ferme - French Blend (House)!
! Fetzer Valley Oaks - Cabernet Sauvignon!
! BV Coastal Estates - Cabernet Sauvignon!
! Yellow Tail - Merlot!
! Bogle - Merlot!
! Harlow Ridge - Pinot Noir!
!
26. Name three white wines available by the glass:!
!
! Columbia Crest - Chardonnay (House)!
! Mirassou - Chardonnay!
! Coppola Binaco - Pinot Grigio!
! Chateau Ste. Michelle - Sauvignon Blanc!
! Woodbridge - White Zinfandel!
!
27. Which vegetables are in the Mixed Vegetables?!
!
! Onions, peppers, squash, zucchini. carrots, green beans, onions, and almonds.!
!
28. List all of the local beers we offer:!
! !
10. ! Snake River Lager (Jackson, WY)!
! Snake River Pale Ale (Jackson, WY)!
! Snow King Pale Ale (Jackson, WY)!
! Mighty Bison Brown Ale (Victor, ID)!
! Sweetgrass American Pale Ale (Victor, ID)!
! Half Tanked Hefeweisen (Lander, WY)!
! Wind River Blonde Ale (Pinedale, WY)!
! Strom Bomb Stout (Pinedale, WY)!
! !
! !
29. Name one draft beer we offer in each of the following categories:!
!
! Lager: Snake River Lager!
! Wheat Beer: Half-Tanked Hefeweisen!
! IPA: Lagunitas IPA!
! Brown Ale: Mighty Bison!
! Porter / Stout: Strom Bomb Stout!
! Pale Ale: Snake River Pale Ale!
! !
30. Which non-alcoholic beers do we offer?!
! !
! Buckler & O’Doul’s!
!
31. Name our only gluten-free beer:!
!
! Red Bridge NWPA!
!
32. Name three gluten-friendly menu items:!
! Apple Walnut Salad!
! Merry Piglets’ Carne Asada!
! Any inherently gluten-friendly entrees with mashed potatoes and vegetables. !
!
33. What is the proper way to answer the phone?!
!
! “Good afternoon/evening, thank you for calling Sidewinders, this is (your name), !
! how can I help you?”!
!
!
!
!
!
!
!
!
!
!
11. !
!
34. Draw the proper table arrangement:!
!
! ! !
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
Note: Half of the appropriate silverware should be placed on the either front corner of
the table angled in, towards the table arrangement in the center. The arrangement
should be placed on the service side of every table. !
!
35. Name the menu items that require the following server additions at the window:!
! !
! Ranch Dressing (Not including salads): Most appetizers, pretzels, pigs in ! !
! blankets.!
! Butter Chips: Any entree with bread and/or a baked potato.!
! Steak Knife: Chicken Fried Steak, Rotisserie Chicken, Top Sirloin, Ribs, Monday/!
! Thursday lunch specials, Carne Asada.!
! Bean Spoon: Anything with beans (baked or black). !
!
36. What should you do if someone requests a specific program on a TV?!
! !
! a) Ask which teams are playing. Our programming list is organized by teams !
! playing, not by tournament, channel name, or channel number. !
! b) Always be sure to let the table know that you will have to check with the !
! bartender and/or manager to make sure we can change the current ! !
! programming. We will not change the programming on a TV if another customer !
! has already requested something specific on that same screen.!
!
!
! !
Salt Pepper
Sugar Caddy
Bar
Menu
Ketchup
Mustard
Table Tent
12. 37. What are the age requirements for bar seating?!
!
! - 21 and over at the bar.!
! - 13 and over for tables in the bar area - Use your best judgement. Good ! !
! behavior is what we’re looking for. This rule is invalid if we have a wait. !
! !
38. Name three domestic bottles and three import bottles:!
!
! Domestic: Budweiser, Bud Light, Coors, Coors Lite, Miller High Life!
! Import: Corona, Heineken, Amstel Light, Kokanee, Newcastle!
!
39. List three things you should check for in your section before your shift starts:!
!
! Floors!
! Caddies and Table Arrangements!
! Silverware!
! Windows!
! Balance Tables!
! Ketchup & Mustard!
! Chairs are clean and arranged properly!
! Service area is clean, stocked, and organized. !
!
40. Name all of the Blue Collar Restaurants:!
!
! Sidewinders American Grill!
! Pizza Artisan!
! Merry Piglets Mexican Grill!
! Ignight!
! Bubba’s Bar-B-Que Restaurant!
! Liberty Burger!
!
41. List the toppings on the following pizzas:!
!
! Sidewinder: Mozzarella cheese, pepperoni, sausage, mushrooms, green ! !
! peppers, Canadian bacon, fresh garlic.!
! Falcon: Mozzarella cheese, barbecue sauce, grilled chicken, feta cheese, red !
! onions.!
! Phantom: Mozzarella cheese, pepperoni, Italian sausage, and Canadian Bacon.!
!
42. Which specialty pizza cannot be served as a slice?!
!
! Santa Fe!
!
!
!
43. What percentage discount do Broncs Card holders receive at our restaurants?!
13. !
! 10% - Doesn’t include alcoholic beverages. !
!
!
!
!
44. What is our customer WiFi network name and password?!
!
! Name: Sidewinders Customer!
! P/W: sportsbar (all lower case, one word)!
!
45. Stab your tickets.!
! !
! This isn’t a question. Just do it. !
14. Sidewinders Employee Knowledge Test!
!
! ! Name: ________________________!
!
!
1. Name the categories in which the following items could be ordered:!
! Example: Pizza, Pasta, Sandwich, Entree, Kid’s Menu, etc.!
!
Thai (3) :!
Carne Asada (2) :!
BBQ Beef / Pork (2) :!
Grilled Cheese (2) :!
Mac & Cheese (2) :!
Alfredo (2) :!
Cajun (2) :!
!
2. Which two menu items can you not substitute out individual ingredients?!
!
! !
!
3. Which sandwich / entree is prepared blackened or grilled?!
!
! !
! !
4. Which four entrees have pre-set side items?!
! !
! !
!
5. Which three salads are offered with your choice of dressing?!
!
! !
!
6. Which dressings come on the rest of the salads?!
! !
! Summer Salad -!
! Apple Walnut Salad -!
! Spicy Thai Salad -!
! Arugula Salad -!
! Spinach Salad -!
! Chinese Salad -!
! Barbecue Ranch Salad -!
! Greek Salad -!
! The Wedge -!
! Caesar Salad -!
15. ! BLT Salad -!
!
7. What side items do we offer? Include any up charges or time restraints. (Hint: There
are ten total options). !
!
!
!
8. Do we serve Coke or Pepsi products?!
!
! !
!
9. How many ounces is the Top Sirloin?!
!
! !
!
10. How many sides do the sandwiches come with? !
!
! !
!
11. How many different styles are the wings offered in and what are they?!
!
! !
!
12. What is the only salad that cannot be sold as a side portion? !
! !
! !
!
13. What is calamari? !
!
! !
!
14. List three ways to up-sell a burger:!
!
! !
!
15. Which sandwich is offered hot or cold?!
!
! !
!
16. How many draft beers do we offer?!
!
! !
!
17. What times and days of the week are the Happy Hour deals offered?!
!
! !
16. !
18. Which veggies are offered on the Philly Beef / Chicken Sandwich?!
!
! !
!
19. Name all of the well liquors:!
!
! Whiskey:!
! Gin:!
! Vodka:!
! Rum:!
! Scotch:!
! Tequila:!
! !
20. How much does the Mug Club cost and what are it’s benefits? !
!
! !
!
21. How many beers are in a pitcher? When does it make sense to sell a pitcher rather
! than individual beers at a table?!
!
! !
!
22. Which three beers require garnishes and what are they?!
!
! !
!
!
23. Name one upsale for each liquor category:!
! ! Example: Vodka - Grey Goose!
! Whiskey:!
! Vodka:!
! Gin:!
! Rum:!
! Scotch:!
! Tequila:!
!
24. Define the following bar terms:!
!
! Dry - !
! Dirty -!
! Up - !
! On the Rocks -!
! Neat -!
! Double -!
! With a Twist -!
17. ! !
25. Name three red wines available by the glass:!
! !
! !
!
!
26. Name three white wines available by the glass:!
!
! !
!
!
27. Which vegetables are in the Mixed Vegetables?!
!
! !
!
28. List all of the local beers we offer:!
! !
! !
Jackson, WY (3)!
Victor, ID (2)!
Lander, WY (1)!
Pinedale, WY (2)!
! !
! !
29. Name one draft beer we offer in each of the following categories:!
!
! Lager:!
! Wheat Beer:!
! IPA:!
! Brown Ale:!
! Porter / Stout:!
! Pale Ale:!
! !
30. Which non-alcoholic beers do we offer?!
! !
! !
!
31. Name our only gluten-free beer:!
!
! !
!
32. Name three gluten-friendly menu items:!
!
!
!
!
18. 33. What is the proper way to answer the phone?!
!
! !
!
!
!
!
34. Draw the proper table arrangement:!
!
! ! !
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
35. Name the menu items that require the following server additions at the window:!
! !
! Ranch Dressing (Not including salads):!
! Butter Chips:!
! Steak Knife:!
! Bean Spoon: !
!
36. What should you do if someone requests a specific program on a TV?!
! !
! !
!
!
!
! !
37. What are the age requirements for bar seating?!
!
! !
!
! !
19. 38. Name three domestic bottles and three import bottles:!
!
! Domestic:!
! Import:!
!
39. List three things you should check for in your section before your shift starts:!
!
! !
!
!
!
40. Name all of the Blue Collar Restaurants:!
!
!
!
!
!
41. List the toppings on the following pizzas:!
!
! Sidewinder:!
! Falcon:!
! Phantom:!
!
42. Which specialty pizza cannot be served as a slice?!
!
! !
!
!
!
43. What percentage discount do Broncs Card holders receive at our restaurants?!
!
! !
!
!
!
44. What is our customer WiFi network name and password?!
!
! Name: Sidewinders Customer!
! P/W:!
!
45. Stab your tickets.!
! !
! This isn’t a question. Just do it. !