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Written Test Flashcards

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1
Q

Devocion

A

Coffee beans that are sourced from farms in Colombia

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2
Q

Glassware from?

A

Scott Zwiesel for wine glasses and Zalto for crystal glassware

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3
Q 
. Hours of operation?
1. Pool & Café:
2. Library:
3. NoMad Bar
i.Breakfast:
ii. Lunch :
iii. dinner sun &mon :
Tues & Wed :
Thur-Sat :
A

. Hours of operation?

1. Pool & Café Mon-Sun 8am-5pm,

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4
Q

Rule of 3 ? Describing a dish:

A
  1. Main protein
  2. Side that comes along with the dish (starch or veggies)
  3. How a dish is prepared or cooked
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5
Q

Alliums?

A

Onions, chives, asparagus, garlic, leeks

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6
Q

Chit?

A

A guest description that is noted by the hosts upon reservation. Chit is given to server, somm, kitchen/chef, bartender and manager.

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7
Q

When answering the phone you ask for what info?

A

Name, Party size, time for reservations.

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8
Q

In Beverage RS stands for what?

A

Residual Sugar in white wine

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9
Q

Cote D’or means?

A

“golden slope” A region of Burgundy

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10
Q

A bottle is how many oz?

A

25 oz about 5 oz a glass of wine.

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11
Q

200% rule?

A

Check the order to ensure accuracy before the drop.

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12
Q

Checking wine?

A

Check the vintage, region, name and grape.

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13
Q

Old World and New World Wine?

A

Old world is Europe and Mediterranean, new world is everywhere else

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14
Q

The cucumbers that we use are from where?

A

Japan, Japanese cucumbers have less seeds and uniform in width.

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15
Q

The type of aioli used in the restaurant?

A

Piquillo pepper, kewpie mayo, pickled mustard seeds lemon juice, salt.

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16
Q

. Beer out of the tap should be xx degrees

A

38

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17
Q

Crustaceans are what? And are they shell fish?

A

Crustaceans are shell fish too

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18
Q

Woodworking is done by whom?

A

Watson woodworking custom wood pieces

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19
Q

Corkage fee is

A

$40 up to 4 bottles

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20
Q

Tannins taste like what?

A

Tannins are a feeling not a taste, its an astringent sensation.

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21
Q

Where can I find the latest trends and news in Las Vegas?

A

Eatter, Vegas Magazine, Seven Magazine.

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22
Q

Interior designer is?

A

Jacques Garcia

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23
Q

Library dinner ends at what time?

A

1030pm

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24
Q

Terms for water service.

A

Sparking water, Bottle water, Ice water.

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25
. FAT TOM is an acronym for what?
1. F = food, bacteria need food to grow. 2. A = acid, bacteria grows best with foods with little to no acid. 3. T = temperature, bacteria grow rapidly between 41 – 135 degrees. 70 – 125 is the optimum growth temp. 4. T = time, bacteria can grow within time 5. O = oxygen, some bacteria need oxygen to grow 6. M = moister, bacteria grow well in food with high levels of moisture.
26
Jono Pandolfi is who?
Maker of the plates and china we use in the restaurant
27
Our vision at Nomad
``` Loose Alive Universal Enduring Deliberate Glamorous Original Eclectic Genuine Thoughtful Satisfaction ```
28
Nomad aims to be something different:
A bit more loose and a bit more rock and roll, but never wavering from our attention to detail and our pursuit of excellence
29
Our mission statement
To be an icon for Las Vegas, to embody the culture created in NY & LA, Universal, Thoughtful, Alive
30
Hours? | 2. library
530pm-1030pm,
31
``` Hours? 3. NoMad Bar i. Breakfast ii. Lunch iii. dinner sun and mon, Tues and Wed Thur-Sat ```
3. NoMad Bar i. Breakfast 730am-1030am ii. Lunch 11am to 4pm iii. dinner sun &mon 4pm-12am, Tues & Wed 4pm-1am, Thur-Sat 4pm-2am
32
4 core values
1. Hospitality 2. Excellence 3. Education 4. Passion
33
Which cuts of the chicken are used for friend chicken?
Legs and thighs
34
When did Make It Nice start?
2011
35
Stock in Crab Tagliatelle?
Chicken stock
36
What type of garnish do we use ?
Fresh garnishes that are | unwaxed and organically grown.
37
The most common champagne?
Brute is dry, brute nature | is the most dry.
38
Gruner veltliner what color grape?
White
39
Crumming is done into a clean slightly damp white napkin folded into a square in a clean pandolfi B+B Crumming after every meal course. No stacking plates on table
Crumming is done into a clean slightly damp white napkin folded into a square in a clean pandolfi B+B Crumming after every meal course. No stacking plates on table
40
Cuisine influences are?
Switzerland, California, New York
41
he meaning of open handed service is?
Never back | handing the guest when dropping an item or clearing the table.
42
Water service is done by whom?
Primary is busser and bar | back, secondary is servers and bartenders.
43
Main white grape of Bordeaux?
Chardonnay
44
When guest wants to move to a different table?
Hear their | request and ask the manager and or lead host.
45
What is it called when you fix a guest complaint or issue?
Service Recovery
46
SFN acronym?
Something For Nothing
47
Super Tuscan?
Style of Italian wine that is non traditional.
48
Oolong Tea?
Meaning Black Dragon, the tea that is neither black nor green 1. Wood dragon 2. Four seasons
49
Demerara ?
A type of sugar that is un-refine raw from the Demerara River from Guyana
50
Crudite?
Raw veggie plater
51
vintage year on champagne means a spectacular year.
vintage year on champagne means a spectacular year.
52
Side of ice is served in a small rocks glass with a tea | spoon.
Side of ice is served in a small rocks glass with a tea | spoon.
53
Becky Qwan?
Executive pastry chef
54
Make it nice?
Make everything spectacular
55
Type of Cuisine?
Casually elegant food
56
Requesting reading glass?
Warby Parker, can also be | bought for $95
57
What is the kind of yeast used Billecart Salmon | champagne?
Wild yeast
58
Beer that uses wild yeast is called?
Lambic
59
Spumante?
Fully sparkling in Italian
60
Frizzante?
Semi Sparkling
61
Greatest risk in poultry?
Salmonella
62
No muddle herbs?
t releases tannins and make it bitter
63
Leo Robitschek?
Managing partner & corporate bar | Director.
64
Michael Rellergert?
Chef De Cuisine
65
Venue Environment should be?
1. Loose 2. Alive 3. Enduring 4. Deliberate 5. Glamorous 6. Original 7. Eclectic 8. Genuine 9. Thoughtful 10. Satisfaction
66
. 3 types of ice
1. Kold draft 1x1 for basic shaking / whip shake, basic drinks, highball drinks 2. Scotsman ice machine pebble ice 3. Party Ice 2x2 ice rock, for some cocktails, “On the rocks drinks” for aged spirits.
67
Glass washer chemicals must test at
50-100ppm and 130 | degrees Fahrenheit
68
Sanitizer buckets mush contain
150-400 ppm of QUAT | sanitizer, with a towel inside bucket.
69
Mongoose is what?
A person that follows you and grabs | the tray from behind while opening and serving wine.
70
1 inch rule?
Slow placement when dropping | ANYTHING at the table.
71
Flow of traffic?
Move clockwise around the table and or | around the dining room to follow the traffic patterns.
72
Carrying more than 1 item at cocktail always use a tray.
Carrying more than 1 item at cocktail always use a tray.
73
Specialty Brew
1. Brooklyn Brewery NoMad Le Poulet - Belgian Dark Ale (pair’s with roasted chicken for two) 2. Evil Twin Brewing NoMader Wit - witbier 3. Evil Twin Brewing NoMader Weisse - berliner weissbier
74
Dresscode?
Business casual
75
Whats to do when guest isn’t satisfied?
Listen Apologize sincerely Take corrective action Always inform a manager immediately
76
12 guest turnoffs
Carelessness Thoughtlessness Disinterested – looking bored Dishonesty Hyperbole - fancy words: “Brilliant”, “Great Choice”, or “that’s what I like too” Mistakes Arrogance Bad hygiene Not bidding farewell Appearing to have lost control of the experience. Not smiling Being overly intrusive
77
non-negotiable
1. Great every guest with a warm smile and a menu 2. Maintain a clean appearance of uniform and bar 3. Take pride in recipes with measuring and garnishing 4. Know the food and beverage 5. Acknowledge everybody 6. Label checks make sure everything is ring properly 7. We are on stage, always performing 8. Respect tools and equipment. 9. Building drinks accurately 10. Cleaning and organizing and marrying bottles 11. Striving to be better every day.

Nomad (2 decks)

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