Level 1 Server Test Flashcards
How do you properly set up a 4 top for dinner, and then for lunch?
***Assume facing the kitchen
Dinner: Dinner fold in the center of each place setting. Butter knife to the right of each fold,, two forks to the left of each fold. Bread plates should be places on the corners of the table (to the left of the forks) when greeted. Orchid should be in the middle of the table to the left of the salt and pepper which are also in the middle with the salt closest toward the kitchen, the votive should be to the farthest to the right in the middle of the table.
Lunch: Orchid should be to the far left of the middle of the tables, salt should be to the right of the orchid. One rollup should be placed in front of each place setting. Bread plates should be given when greeted and placed to the left of each guest.
When should you bring the wine glass(es) for a guest if they have ordered a bottle of wine? Where should the wine glass(es) be placed on the table? Describe wine service from start to finish including the presentation and pouring of the wine.
Present the bottle of wine to the table and the host. A towel, if used, should not cover the label.
Cut the capsule below the bulge in the neck of the bottle—just around the lower edge—remove upper portion of the capsule.
An older bottle of wine may have some mold on the top of the cork. If this is the case, before the cork is pulled, clean the top of the cork and the rim of the bottle with a towel.
Insert the point of the corkscrew slightly off center and twist once. Turn the corkscrew until fully into cork.
Hook the lever onto rim of bottle.
Lift up firmly and slowly until cork emerges, while holding the neck of the bottle.
Remove the cork from the corkscrew and present to the individual who ordered the bottle.
Clean bottleneck.
Pour with label facing up.
Twist the bottle slightly before lifting away from glass. Pour approximately 1 oz. into the glass of the person selecting the wine, with napkin ready to catch any drops.
After wine is approved, proceed in pouring the wine to all guests to the appropriate level.
Place the partially empty bottle to the right of guest and with the label facing the host or in the ice bucket/cooler if used.
Please write below how you would greet one of your tables that was just seated and what you might need to make sure you do before approaching the table:
Before approaching the table I would scan the chit from the host and write down any important information. First, I would give a few very short moments for the table to get settled in and get their bearings. I would first approach the table and greet them my name. then ask them how they are doing and if they have dined with us before. Then I would go over the specials or changes to the menu. Then I would ask them if I could get them a choice of aqua panna, san pelligrino, filtered tap water, or something else. Then I would tell the table my name as I am departing to get their drinks ready.
With what food items do you need to set out a steak knife for a guest?
Any steak, prime rib, short rib, pork chop, lab rack??
Describe the following temperatures for steaks as you would to your guest:
Rare: cool red center
Medium Rare: warm red center
Medium: pink center
Medium Well: Slightly pink center
Well Done: little to no pink
List the ingredients of the Goat Cheese and Spinach Salad below:
spinach, spiced walnuts, fried goat cheese, dried cranberries, granny smith apples, and house vinnagrette
What makes the Charleston She Crab bisque not gluten free?
four is used in the roux?
How would you describe the Shrimp and Grits to a guest? What wine would pair well with this dish?
Our shrimp and grits are a delicious take on the classic dish, with fried grits, bacon, and mushrooms which are all topped off with a mushroom cream sauce which creates a beautiful and flavorful soup like texture, I would recommend a chardonnay with this dish because it pairs well with the shrimp as well as the hearty creamy mushroom sauce.
What does “oscar-style” mean?
Steak topped with butter, crab, asparagus and bearnaise
What is our vegetarian dish? (Please list the ingredients)
Organic carrots, shiitake mushrooms, broccoli, Brussels sprouts, seasonal squash, quinoa & black beans, topped with guacamole, chili oil, scallions & sliced almonds
the top shelf is sold an priced by the…
oz
what are the champagne/sparking wines by the glass?
Cavicchioli, Prosecco
Korbel, Brut
Wycliff, Brut
Tintero Moscato D’Asti
what are the chardonnays by the glass?
Avalon
Kendall Jackson
Sonoma Curtrer
what are the pinot grigios by the glass?
Barone FIni
Luna Nuda
what are the sauvignon blancs by the glass?
The Loop
Ranga Ranga
Oyster Bay
Ferrari Carano, Fume Blanc
