Aubrey's Server Test #3: Table Service Flashcards
(16 cards)
What is suggestive selling? give an example.
Selling appetizers or upselling alcohol: “would you like that margarita top shelf? When approaching a table for a greet: “may I start you off with a coke or a sweet tea?” be a SALESPERSON and not an order taker.
Why is it important to pre-bus your tables?
keeps dirty dishes out of guests’ way, cuts down on clutter on the table, and makes final cleanup of the table easier.
What should be left on your table when you present a guest with their check?
Silverware, napkins, glasses, and possibly dessert plates.
Describe how re-cooks and guest complaints are handled.
Go immediately to the manager; write a re-cook ticket; hand ticket to kitchen manager or person running window.
Define “silent service.”
waiting on our guests without interrupting them. Remove dirty dishes from the table, getting refills, etc.
When should you bring a guest a new drink?
when the glass is half-full
list three ways you can be involved in teamwork?
pre-bussing, running food and drink refills
Who do you communicate with if you need something from the kitchen?
expeditor
explain how you place a guest’s plate at the table:
from the left side of the guest and the protein goes directly in front of them.
when should you present the check to the guest at lunch?
after the food has been delivered.
When should you present the check to the guest at dinner?
After dessert and “after dinner drinks” have been offered.
What are the standard times for the following:
Greeting the guest:
drink delivery:
appetizer delivery:
lunch entrees:
dinner entrees:
check back:
handling payments:
Greeting the guest: 45 seconds
drink delivery: 2 minutes
appetizer delivery: 2-5 minutes after placing the order
lunch entrees: 12 minutes or less
dinner entrees: 12-15 minutes
check back: 1 and 1/2 minutes after food delivery
handling payments: return to guests within 1 and 1/2 minutes of receiving payment
Before you present the check to your guests you should offer what two things?
“after dinner drinks” and dessert
How much is an employee discount, and do you get one on kid’s menu items?
50%; No
Describe the proper method for entering and exiting the service area and why.
In by the wine cooler with full hands and out by the to go station with full hands. Steady flow of traffic so that people aren’t running into each other with dirty plates or hot food.
Do we accept personal checks?
No; if this is all a guest has, get a manager’s approval and you must have 2 phone numbers and a driver’s license #.
