Term
| Who delivers food and drinks to all of the tables? |
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Definition
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Term
| When do you run Fresh Bread to your tables? |
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Definition
| Bread should be offered prior to salad order being turned in or prior to mussel or saucy order being turned in. Even if gust does not order a salad, bread should still be offered |
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Term
| What is the proper way to "Mark the Table" at bonefish grill? |
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Definition
| After the guest has finished with each course of their meal, it is the server's responsibility to make sure that they have the proper utensils for their next course. As the server brings the utensils, they will place them in front of the guest in a silent manner (silent service) |
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Term
| What are the four ways to upsell at Bonefish Grill? |
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Definition
| Appetizers, soup instead of salad, liquor, lobster tails, after dinner drinks, desserts, bottles of wine, bottled water, stuffed olives, etc... |
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Term
| Give two examples of using consolidation on the floor |
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Definition
| Pre-bussing your table and any others on your way into the kitchen. Have someone take out a water refill so you can run food. Have someone make you a cappuccino so that you can run drinks, while someone is bussing a table you go get the paper and silverware, etc... |
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Term
| Give three examples of how you can ensure that your guests have a great Bonefish Grill |
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Definition
| Recognize the guest's need before they are requested. Read each guest as an individual. Prebus tables to reduce clutter for guest. Be precise when timing drink refills. Display a positive mental attitude while on the floor. |
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Term
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Definition
| 6 oz or 8 oz True "center cut" seasoned and grilled to temperature |
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Term
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Definition
| Tender gulf shrimp, sauteed with garlic in a white wine butter sauce, paired with our 6 oz center cut sirloin. May upgrade to a 6 oz filet for an additional $6 |
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Term
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Definition
| An 8 oz seasoned and grilled chicken breast topped with Chevre goat cheese, sauteed spinach, artichokes, and a house lemon basil butter sauce. |
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Term
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Definition
| An 8 oz seasoned and grilled chicken breast topped with a mushroom, prosciutto ham marsala wine sauce |
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Term
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Definition
| 11 or 6 oz wood-grilled sirloin served with your choice of two fresh vegetable sides. A house or caesar salad may be included as a choice of one of your side items, as well as our seasonal fresh vegetable, succotash (or whatever the seasonal garnish happens to be). Chimichurri style is also available upon request |
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Term
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Definition
| A thick boneless pork chop seasoned and grilled, topped with fontina cheese, a mushroom, prosciutto ham marsala wine sauce and garlic cloves |
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Term
| Sirloin and Crab Cake Dinner |
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Definition
| 6 oz center cut sirloin paired with a broiled Maryland style crab cake. May upgrade to a 6 oz filet for an additional charge of $4 |
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Term
| How are all "Wood Grilled Fish" prepared? |
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Definition
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Term
| List all fish (and shellfish) listed under "Wood Grilled Fish" |
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Definition
| Mahi mahi, atlantic salmon, sea scallops and gulf shrimp, Icelandic Artic Charr, gulf grouper, ahi tuna, lonfin tilapia, chilean sea bass |
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Term
| Name all the wood grilled fish species that are offered in a petite portion and how many ounces are each? |
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Definition
| Chilean Seabass 6 oz, Grouper 6 oz, Salmon 6 oz |
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Term
| Name all the wood grilled fish species that are offered in a petite portion and how many ounces are each? |
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Definition
| Chilean Seabass 6 oz, Grouper 6 oz, Salmon 6 oz |
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Term
| Describe the Lemon Butter Sauce |
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Definition
| A classic white wine, lemon juice butter sauce |
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Term
| Describe the Chimichurri Sauce |
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Definition
| This is a two part sauce. First, we take the fish and rub it with a aji panko chili rub, made from a mild Peruvian chili and then we top it with a chimichurri sauce made with extra virgin olive oil, Flat Leaf Italian Parsley, flavored with garlic and red pepper. |
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Term
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Definition
| Fresh mango in a light, sweet and spicy sauce. |
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Term
| Describe the Pan Asian Sauce |
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Definition
| Served on a bed of sauteed spinach with a tangy Asian, ginger glaze, and sashimi sauce, topped with julienne vegetables. |
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Term
| Describe Lime Tomato Garlic Sauce |
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Definition
| A rich creamy sauce with roasted garlic, sundried tomatoes and lime juice. Is available upon request for no additional charge |
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Term
| How many lobster tails come with the Lobster Tail Dinner and how large are they |
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Definition
| One or two lobster tail dinner at 5 oz each |
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Term
| Describe the Imperial Lonfin |
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Definition
| Pan seared, then baked and stuffed with shrimp, scallops and crab meat |
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Term
| Describe the Shrimp Fettuccine Diablo |
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Definition
| Sauteed wild shrimp, tomatoes, red oinions, capers and green chilies with spinach fettuccine in a seasoned, garlic cream sauce. |
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Term
| Describe the Grouper or Mahi Piccata |
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Definition
| An 8 oz portion of Gulf Grouper or Mahi, sauteed crispy and topped with lemon caper butter sauce. |
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Term
| Describe the Pistachio Parmesan Crusted Rainbow Trout |
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Definition
| a 10 oz piece of rainbow trout coated with crushed pistachios, parmesan cheese and garlic breadcrumbs, sauteed and topped with artichokes, and lemon basil butter |
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Term
| Describe the Maryland Crab Cake dinner |
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Definition
| Two thick broiled Maryland crab cakes served with a red remoulade sauce |
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Term
| Name the order of importance food items need to be run |
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Definition
| 1 Hot Food 2 Bar Drinks 3 Salads 4 Bread 5 N/A beverages |
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Term
| T or F You should always do a loop around the dining room to collect items from other tables before coming into the kitchen |
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Definition
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Term
| T or F Full hands in/full hands out is NOT important |
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Definition
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Term
| When bringing in dirty dishes from the dining room you should? |
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Definition
| Neatly sort and stack all plates and place silver into the proper bin |
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Term
| T or F We should always be mindful of our late night guests and never cleam tables within one table of theirs or otherwise disrupt their experience |
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Definition
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Term
| When cleaning off plates at the dish pit, if there is silver in the trach you should |
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Definition
| Pull it out of the garbage and place it in the proper bin |
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Term
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Definition
| Everyone's responsibility |
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Term
| Keeping busy at ALL TIMES is important |
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Definition
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Term
| T or F There is pine nuts in pesto |
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Definition
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Term
| T or F Running sidework such as fefilling bev naps, refilling ice, running plates and general upkeep should only be done when it is brought to your attention |
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Definition
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Term
| T or F The call back system only works when used by ALL employees |
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Definition
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Term
| T or F There is a pivot-point chart hanging up in the alley in case we forget or have questions regarding psition one |
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Definition
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Term
| What is the standard bar drink time |
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Definition
| 2 minutes for all bar drinks, but specialty drinks such as frozen daiquiris may take longer and your guests should be informed of this |
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Term
| T or F Product knowledge is the key for suggestive selling |
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Definition
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Term
| T or F Ticket times for entrees is between 14-16 minutes |
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Definition
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Term
| T or F Drive bys help the kitchen stay in tune with customer needs |
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Definition
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Term
| Appetizers should go out to the tables within? |
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Definition
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Term
| T or F It is not important to have a constant sense of urgency |
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Definition
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Term
| T or F You should always invite your guests back |
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Definition
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Term
| T or F Planning ahead to aticipate your guest's needs and the restaurant's needs is an example of consolidation |
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Definition
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Term
| T or F When greeting a table that isn't yours, you should not get a drink order |
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Definition
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Term
| When taking an order, you should: |
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Definition
| Stand up straight, speak clearly and write with the not pad in a upright position using your hand for support |
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Term
| We all have friends that come in from time to time, while they are in the restaurant wi should: |
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Definition
| Remember that we are at work with a job to do and quickly acknowledge their presence and immediately resume taking care of the needs of the restaurant. |
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Term
| We should always ID andy one who looks ______ years or older refardless of whether you have ever served them before. |
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Definition
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Term
| What items should be left on a properly prebussed table? |
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Definition
| A glass and linin per guest |
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Term
| The entree portion of a meal should always be placed in the |
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Definition
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Term
| T or F If a guest is dissatisfied you should only get a manager if it is your table. |
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Definition
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Term
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Definition
| You check your problems at the door as to not affect the guest's experience at the restaurant |
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Term
| T or F We only will accomodate separate checks for parties up to 8 guests |
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Definition
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Term
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Definition
| Keep your money to yourself because it is no one else's business |
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Term
| T or F At the end of the night it is not your responsibility to to check all the pockets of your coat, unbutton the back buttons and neatly place it in the coat bins |
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Definition
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Term
| You should never or always stop to read credit card vouchers in the dining room? |
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Definition
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Term
| When presenting the check |
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Definition
| Do a final prebus removing all dessert plates, ashtrays, etc. while continuing to check on your guests needs; Thank your guests by name if they paid with a credit card. |
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Term
| T or F Positive feedback should be accepted graciously while negative feedback should be rejected and ifnored without concern |
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Definition
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Term
| T or F Faded pants are not only cool, but also a part of my uniform |
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Definition
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Term
| T or F Valuables should be locked in the trunk of your car or left at home |
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Definition
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Term
| T or F To ensure excellence we always repeat what the guest orders while writing it down. This also would greatly reduce the need for recooks |
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Definition
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Term
| When prebussing tables it is proper to |
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Definition
| Handle all dishes, silver and glssware in the same manner in which we brought it out |
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Term
| T or F Every time you approach a table whether it is yours or not, you should always look for ways to manicure and maintain it. |
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Definition
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Term
| T or F There are red onions in the mussels josephine |
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Definition
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Term
| If a guest asks you where the bathroom is you should always |
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Definition
| Walk with the guest to show them until they know the way |
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Term
| We buy cone cups for servers to use because |
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Definition
| They are disposable, you can grab a quick drink and move on to the next task or continue the one you are doing, they create very little clutter and very little mess if they spill |
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Term
| T or F Unpolished silverware can ruin the guest's entire experience |
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Definition
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Term
| Our greet time is whithin |
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Definition
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Term
| T or F It is everyone's responsibility to greet a table within the above greet time |
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Definition
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Term
| Verbal food checks should be done |
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Definition
| In two minutes and when they are done eating |
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Term
| T or F Nonverbal food checks are every bit as important as verbal food checks |
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Definition
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Term
| T or F Verbal and nonverbal checks should not be done on all menu items (ex. bar drinks, salads or desserts) |
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Definition
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Term
| What is the charge to add a slad or a cup of chowder to any of our entrees? |
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Definition
| House or caesar $2.80, chowder $2.80 |
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Term
| Coffee creamers should be filled up how far per cup of coffee being served? |
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Definition
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