FAQ

Question 1

ōkta’s address

Answer 1

618 NE 3rd St, McMinnville, OR 97128

Question 2

Proprietors

Answer 2

Katie Jackson
Shaun Kajiwara

Question 3

Partner & Executive Chef

Answer 3

Chef Matt Lightner

Question 4

General Manager

Answer 4

Christine Langelier

Question 5

Assistant General Manager

Answer 5

Reyn Nakamasu

Question 6

Service Manager

Answer 6

Montana Zarden-Benson

Question 7

Beverage Director

Answer 7

Ron Acierto

Question 8

Tributary Manager

Answer 8

Hannah Kneeland

Question 9

Tributary Rooms Manager

Answer 9

Stefani Staats

Question 10

Events Coordinator

Answer 10

Ali Elder (Somm)

Question 11

Who makes the White Porcelain, Sconces and Ceramic Spoons?

Answer 11

Lilith Rocket (Portland, OR)

Question 12

Raku clay (bread plates, salt troughs, DR coffee mugs)?

Answer 12

Lindsay Oesteritter

Question 13

What is the Raku process?

Answer 13

The removal of a clay object from the kiln at the height of firing and causing it to cool very rapidly

Question 14

Colorful/white porcelain?

Answer 14

Ani Kasten

Question 15

White Oak “Feast” armchairs?

Answer 15

Bowen Liu (Friends with Cody Compagna)

Question 16

White Oak Tables, side tables, lounge tables

Answer 16

Cody Compagna - COMPAGNE - Portland, OR

Question 17

Maplewood (chargers, wood cutlery, service trays)

Answer 17

Hew Woodworking - Sterling Collins (Portland, OR)

Question 18

Hiroko Takeda

Answer 18

Japanese artist residing in New York City.

Dash - Name represents the waffle weave of the fabric (Cellar Hall)

Ame (“Ah-Meh”) - means rain in Japanese. Represents the rain falling off of the straw hats worn by workers in a rice field (Dining Room)

Question 19

Mia Nolting

Answer 19

Card illustration. Illustrator and author from Cali, living in PDX.

Question 20

Olaf Beckman

Answer 20

Photos of different rivers in Oregon. Each room is named after these different rivers.

Question 21

Zalto

Answer 21

Austria: AP, Small Flutes, Burgundy, Bordeaux, beer flutes, white wine

Question 22

Sophenwald

Answer 22

Austria: thicker flutes

Question 23

Kimura

Answer 23

Japan: cocktail and water glasses

Question 24

One inch rule

Answer 24

When placing something down anywhere, slow down when within an inch and place with intention and control.

Question 25

Yield Pattern

Answer 25

Guests > hot food > cold food > full drinks > empty plates > empty drinks > empty hands

Question 26

Pendulum

Answer 26

3 is a crowd. No more than 2 in a group in dining room.

Question 27

Active tray service

Answer 27

One person holds tray while other person follows while they drop food

Question 28

Non verbal communication

Answer 28

Touch lapel, make eye contact to signal for help Slight head nods, gently touching back of another employee when walking behind

Question 29

The Bubble

Answer 29

Invisible field around the table that protects guests from feeling intruded upon. 2,5,8,9 have larger bubbles The rest are around individual guests

Question 30

Dining room language

Answer 30

Don’t use words like “we” Guests not customers Avoid saying no (including no worries, no problem) offer the next step, solution when unable to do something Avoid repetitive phrases like “enjoy” or “from our farm”

Question 31

Non Negotiables

Answer 31

Pull chairs Don’t run. Catwalk Answer any questions to guests. If you don’t know say “I would love to find out!” Replace dropped or soiled napkins Be prompt at solving spillage or incidents Check with expo before running DO NOT DROP FOOD IF THERE IS NO MISE Greet guests One person at a table at a time Never leave floor without letting expo or manager know