Final

Question 1

1. Give two examples of being Guest First

Answer 1

Warm Hello’s and Goodbyes as they the guest enter and leave.
A clean and warm environment with the proper lighting, music, and tempo.
Closing the or opening the windows when the guests are too cold or hot.
Listening to special requests and responding to them quickly and cheerfully.
Never say “No” , “We can’t”, “We won’t’ to a Guest..

Question 2

2. How does completing your Circle of Responsibility ensure team success?

Answer 2

Completing your Circle of Responsibility ensures team success by allowing team members to focus on their assigned tasks and generate the best possible outcome without having to stretch themselves thin by completing their assigned task and the task from the night before.

Question 3

3. Circle the Friendly (OK) actions:
   HUG
   KISS ON CHEEK
   HANDSHAKE
   CALLING SOMEONE ‘HUNNY’
   WARM SMILE

Answer 3

HANDSHAKE
WARM SMILE

Question 4

What type of Restaurant is Watergrill?

Answer 4

Finer Dining Seafood restaurant. Concept: An Easy place to enjoy Great Seafood.

Question 5

Name the following Members of your Management Team:
General Manager_______________
Workgroup Manager____________

Answer 5

General Manager: Joshua Smith
Workgroup Manager: Heather DeCosta

Question 6

Serve from the ________, clear from the _______. Except when you are serving _________.

Answer 6

Serve from the left, clear from the right. Except when you are serving shareables platters.

Question 7

What does SPB stand for? What is an SPB?

Answer 7

Station PlayBook.

Question 8

After placing the dish in front of the Guest, what information should you tell them?

Answer 8

State the table name of the dish as you set it down. If the plate is hot, warn the Guest that the “plate is hot”.

Question 9

Why are table positions so important?

Answer 9

As a food runner, we are to never auction food, knowing the table positions makes delivering food seamless and within WaterGrill standards. It also allows all team members of every workgroup to know which Guest we are talking about instantaneously.

Question 10

List four things that you do as soon as you arrive for your shift.
1. Make sure your ________ and appearance are to standard.
2. Check in with a _________.
3. Follow the SPB (Stands for S_______ P________)
4. Ensure that the restaurant is ready for _____________

Answer 10

1. Make sure your UNIFORM and appearance are to standard.
2. Check in with a MANAGER.
3. Follow the SPB (Stands for STATION PLAYBOOK)
4. Ensure that the restaurant is ready for SERVICE

Question 11

How many raw bar platter do we offer, what are their names, how many people do they serve and how much does each cost? Bonus - what are the two extra items we put on all platters but are not listed on the menu?

Answer 11

We offer 3 raw bar platters.
The Grand; 1-2 people; $58.00
The Deluxe; 3-4 people; $105.00
The King; 5-7 people; $195.00

1oz Periwinkles
2 Ecuadorian Head on Shrimp

Question 12

Where can you find out exactly where an Oyster “comes from”?

Answer 12

The Raw Bar section of our Menu. The provenance is next to the species of the desired Oyster which is next to the Oyster Name.

Question 13

What three accompaniments do we serve with oysters?

Answer 13

Habanero Lime Relish, Red Wine Mignonette, Fresh Graded Horseradish, and Cocktail Sauce

Question 14

What is the difference between the Traditional Lobster Roll and the Connecticut Lobster Roll?

Answer 14

Traditional Lobster Roll - Served Hot with melted butter.
Connecticut Lobster Roll - Served Cold with Lemon Mayo.

Question 15

What are the two sauces that accompany the Calamari appetizer and how are they presented with the dish?

Answer 15

Two Sauces:
1. Cilantro-Mint MaePloy Sauce
2. Harissa Red Pepper Aioli

They are presented on top of a white dish with a menu cutout, two demitasse spoons accompany the sauces.

Question 16

What accompaniments should be on the table when you deliver the steamed clams or mussels?

Answer 16

Oyster fork, Soup Spoon, Discard bowl, Hot Towel Service(after meal)

Question 17

What should be on the table before you serve Raw Bar product?
Guests are Sharing:

As Entree:

Answer 17

Guests are Sharing:
- Celebration Stand
- Black Linen
- Oyster Fork
- Discard Bowl

As Entree:
- Black Linen
- Oyster Fork
- Discard Bowl

Question 18

What is the table name/ description for the steamed Mussels?

Answer 18

Table Name: Farmed Totten Inlet Mussels Garbanzo
Table Description: Steamed Mussels with Pancetta, Garbanzo Beans, Harissa Chili Paste, Garlic, Onions, Parsley, and a warm French Baguette

Question 19

What is the table name/ description for the steamed Ciopinno?

Answer 19

Table Name: Ciopinno
Table Description: A Seafood Stew with Dungeness Crab, Mussels, Clams, Head On Shrimp, Calamari, and Finfish in a Tomato White Wine Lobster Stock Broth

Question 20

What is the table name/ description for the steamed Spanish Octopus?

Answer 20

Table Name: Wild Spanish Octopus
Table Description: Charcoal grilled Wild Spanish Octopus with Fingerling Potato, Nicoise Olives, Roasted Tomato, Pine Nuts, Lemon, and Olive Oil.

Question 21

What is the table name/description for the bread pudding?

Answer 21

Table Name: Caramel Bread Pudding
Table Description: Croissant and Brioche Bread Pudding topped with Salted Caramel Ice Cream, Caramel Sauce, and finished Red Salt.

Question 22

What is the table name/description for the Chilean Seabass?

Answer 22

Table Name: Wild Ross Sea Chilean Sea Bass
Table Description: MSC Certified Pan Roasted Chilean Sea Bass served with Butternut Squash Gnocchi, Butternut Squash Puree, and Brown Butter Sage Sauce

Question 23

What is the table name/description for the Black Cod?

Answer 23

Table Name: Wild Alaskan Black Cod (SableFish)
Table Description: Miso Marinated Black Cod with Roasted Eggplant, Shishito Peppers and fished with Bonito Flakes

Question 24

What are some ways you can uphold our teamwork Standards?

Answer 24

Overlapping sections to provide assistance to fellow team members. Adhering to every guest is your guest, making sure all guests in the restaurant feel special.

Question 25

What is the accompaniments for Fish and Chips?

Answer 25

Malt Vinegar, Tartar Sauce

Question 26

If you only had two plates in your hands, why would you want to carry them in only one hand?

Answer 26

Carrying two plates in one hand allows for a free hand to move plates/objects on table if necessary.

Question 27

If you do not know an answer to Guest Question, what should you do?

Answer 27

Tell the guest that you will get the answer for them. Then ask a manager for the answer and return to them promptly.

Question 28

What do you do if the table is not properly marked for the items you are presenting?

Question 29

What should specifically be on the table for the Mary’s Organic Chicken?

Answer 29

A Steak Knife

Question 30

Where do you stand in the kitchen?

Answer 30

I stand near the line waiting for orders from the Expeditor.

Question 31

What is the plate setup for ketchup?

Answer 31

Place the ketchup in a white ramekin. Have a white share plate with a liner ready, then place the white ramekin on top of the liner and share plate.

Question 32

What “marking” should be on the table prior to dessert being served?

Answer 32

Fork, Spoon, or Fork and Spoon

Question 33

True or False: If you are busy and see a spill on the floor, you can go back to the kitchen and another crew member will see it and clean it up.

Answer 33

False

Question 34

Which days of the week do we serve brunch?

Answer 34

0 days of the week

Question 35

During brunch, do we only serve the brunch menu?

Answer 35

No, there is no brunch menu

Question 36

Please fill out the attached floorplan with table number position points?

Question 37

What is our address?

Answer 37

615 J street
San Diego, CA 92101

Question 38

What is our phone number?

Answer 38

(619) 717 - 6992