Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BONEFISH > DAY 4 > Flashcards

DAY 4 Flashcards

1
Q

What is our greet time?

A

Immediate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the 8 points you should cover in the 2 part menu presentation?

A
  1. Introduce yourself
  2. Ask if they have ever dined at Bonefish
  3. Wood burning grill
  4. Grilled Fish-hand cut
  5. Briefly mention Happy Hour, point out featured wine list on main menu, bottled beer and hand-crafted martinis
  6. Mention and describe Seasonal Cocktail
  7. Signature Appetizer - Bang Bang Shrimp
  8. Point out and describe one special
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the last point to cover in the 1st part of the menu presentation?

A

Bang Bang shrimp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

When should you use a mobile device at the table?

A
  1. First round drinks and appetizers
  2. Check reconciliation
  3. Large party service
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Debris awareness is:

A

Everyone’s responsibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Keeping busy at ALL TIMES is important because:

A

All of the above

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

When our friends come to dine while we are working:

A

Remember that we are at work with a job to do

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

We should always ID anyone who looks under __

A

30

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What date should appear on someones license in order for them to be 21 as of today?

A

2-16-1995

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When a guest would like a cold glass with their beer:

A

Automatically pour the beer for the guest as a step of silent service.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What item should be left on a properly pre-bussed table?

A

One beverage glass and linen per guest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What should we do if a guest asks where they can find the restroom?

A

walk the guest to the restroom

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is guest right of way?

A

making a grand gesture by moving to the side and insisting that our guests go first.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

If you are having a bad day:

A

You leave your problems at the door as to not affect the guest’s experience.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Positive feedback should be accepted graciously while negative feedback should be rejected and ignored without concern.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Valuables should be locked in the trunk of your car or left at home.

A

True

17
Q

It is ok to use your cell phone when working if a guest doesn’t see it.

A

False

18
Q

If a guest asks you where the bathroom is you should always:

A

Walk the guest to show them until they know the way.

19
Q

Unpolished silverware can ruin the guest’s entire experience.

A

True

20
Q

What are in the restaurant is considered a “no fly zone”?

A

The host stand.

21
Q

What are the Top 10 Points of Service?

A
  1. Immediate Greet
  2. First Round Drinks/Appetizers
  3. Take the Order, Offer bread
  4. Turn in the Order
  5. Run your fresh bread
  6. 2-minute verbal food check
  7. Pre-bus! Manicure!
  8. Suggest dessert/coffee
  9. Present the check
  10. Team bus! Team bus! Team bus!
22
Q

What is a marking plate and how is it used?

A

A plate with a few pieces of silverware and folded linen. After properly prebussing a table a guest may no longer have silverware. As a part of silent servie we will replace their missing item by taking the marking plate to the table.

23
Q

What are the 8 common food allergens?

A
  1. Dairy
  2. Eggs
  3. Peanuts
  4. Wheat
  5. Soy
  6. Tree Nuts
  7. Fish
  8. Shellfish
24
Q

What are the proper steps of a bread and pesto presentation?

A
  1. Offer bread and pesto to the guests after you take their entree order.
  2. Run fresh bread and pesto
  3. Describe the ingredients of our pesto to the guests
25
Q

Rank in order of importance, the items that need to be run first

A
  1. Hot food
  2. Bar drinks
  3. Salads
  4. Bread
  5. N/A Beverages
26
Q

When should we do a verbal food check

A

2 minutes

27
Q

What are some examples of consolidation on the floor?

A

Pre-bussing tables. Being check ready. Always bringing back empty pitchers. ask someone to take a refill so you can run hot food.

28
Q

What things should NOT be done when taking an order?

A

Kneel or crouch at the table. Sit down at the table. Lean on table. Speak in restaurant lingo. Not writing down order.

29
Q

What does it mean to be a “Big City Bar”?

A

Bar is filled with superb drinks and service at a casual price point.

30
Q

What should you always do if a guest pays by credit card?

A

Thank them by name.

31
Q

Give 2 examples of professionalism.

A

Crisp, clean uniform. Strong product knowledge. Recognize guest needs before they are requested.

32
Q

Name 3 examples of the Call Back System.

A

Food runner, heard!
Bus on 405, heard!
Glassware to bar, heard!

33
Q

When running food to the guests where do we deliver the protein?

A

6:00

34
Q

Coffee creamers should be filled up how far per cup of coffee?

A

1/4

BONEFISH (23 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions