Shared Flashcard Set

Details

Day 1 Basic Training
server duties
10
Culinary Art
Not Applicable
11/10/2016

Additional Culinary Art Flashcards

 


 

Cards

Term
What are your duties as a server?
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

Term
Give some examples of being a good team player
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 

Term
Do you complete tasks for the front of the house or the back of the house?
Definition

Front of House! 

Always make sure your section is clean - from lamps, table tops, menus, seats, and all the way to the floor. 

Term
What is FIFO? Why is it important?
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. 

Term
What is our mission statement?
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.
Term
What is suggestive selling "upselling" and how can you accomplish it?
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!

Term
You are required to upsell to every customer. Why is it such a great tool?
Definition

Gives customers OPTIONS to make their item bigger and better!!!

 

Increases sales - bill - and your tip! 

Term
What can you do to ensure the serve you are giving is successful?
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.

Term

Describe complete table service  what to do starting from when you approach the customer:

 

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. 

Term
What are some ways that YOU can control food cost?
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. 

Supporting users have an ad free experience!