Things to know

Question 1

Server Mechanics

Answer 1

3 C’s

4 priorities

the greet

Timing standards

order taking

quality check

full & fresh beverage

prebussing

Preset/Marking

Desert & coffee

Check presentation & Thank you

Footspeed

Question 2

Server Finer Points of Service

Answer 2

tour guiding the guest

Verbal/Nonverbal communication

Seamless, silent service

The Wow Factor

Question 3

Event Mechanics

Answer 3

be informed

detailed setup

first five minutes

styles of service

positions

work clean

mothering

every guest is your guest

breakdown

Question 4

7 Steps to order taking

Answer 4

1. Listen to the guest
2. Tour guide / suggestions
3. Write the order down
4. Read the order back to the guest
5. Slow down
6. Double check
7. Talk with expo chef

Question 5

Preshift

Answer 5

Image Check

Service Focus

Menue Item Focus

Wine focus

Service scenario

Promos & Sparks

Laundry List

Any Information pertaining to house operations

Question 22

six commitments

Answer 22

1. Positive mental attitude
2. Hunger for knowledge
3. Teamwork
4. Image
5. efficiency
6. Fun

Question 23

4 Priorities of a server

Answer 23

1. Immediate Greet / First round drinks
2. Hot food hot / Cold food cold / Bar drinks
3. Full hands in / Full hands out
4. Immediate bus

Question 24

Server Spec attire

Answer 24

Lavender Shirt

Dark Blue Jeans

Black Belt

Black Shoes

Black Socks

4 bic pens

Apron

$20 Bank - 2x$5 8x$1 Change X$2

Black Sharpie

Question 25

Time Standards

NA Drink

Alcoholic Drink

Wine Bottle

Answer 25

1 Min

2 min

2 min

Question 26

Time Standards

Small Plate

House or cesar salad

Lunch Entree

Dinner Entree

Desserts

Answer 26

small plate - 7 min

Salad - 5 min

lunch - 10 min

dinner - 15 min

desert - 5 min

Question 27

greeting server greet

Answer 27

energetic welcome

introduction of homebase server

suggestion of 2 drinks

Question 28

home base server greet

Answer 28

introduction of self

inform guest of todays features

suggestion of a specific small plate

Question 29

The 3-Tier Station

Answer 29

Your station

Your Zone

The entire venue

Question 30

The 3 C’s

Answer 30

Communication

Circulation

Consolidation

Question 31

BOCCE

Silver Ball

Points

Answer 31

Pallino

7 = win

Question 32

Bocce Prices

Answer 32

Sun - Thurs open to close and Fri-Sat open to 5 - $5

Fri-sat 5 to close $10

sun - Thurs 8pm to close $4

Question 33

Bowling Prices

Answer 33

Sun - Thurs open to close and Fri-Sat open to 5 - $5

Fri-sat 5 to close $7

sun - Thurs 8pm to close $3

Question 34

Mission Statemant

Answer 34

To create a sophisticated and fun dining enironment known for its outstanding food and gracious service, and to develp a destination that delivers a memorable experience to its guest through quality and high standards.

Question 35

Bomb Sweep

Answer 35

Alignment

cleanliness

S&P Shakers

B&B plates

Floors

Chairs

Candles lit

Details around the section (windows, walls, ect)

Sidework

Question 36

Desert service

Answer 36

specifie the gelato and sorbet flavors

tell of your faorite desert and favorite coffee beverage

Question 37

Expo chit

Answer 37

Server name

Table Number

Seat Number

Modifications