Day 3 Assesment

When to Run Fresh Bread?

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Terms in this set (34)

When to Run Fresh Bread?

bread should be offered prior to salad order being turned in, or prior to mussels or saucy order being turned in. Even if guest does not order salad, bread should still be offered.

Proper Way to "Mark the Table"?

After guest is finished w/ each course of their meal, it is server's responsibility to make sure they have proper utensils for their next course. As the server brings the utensils, they will place them in front of guest in silent manner.

2 examples of consolidation

pre-bussing your table and any others on way in to kitchen
have someone take out a water refill so you can run food

3 Examples of how to ensure great experience

Recognize guest's needs before they are requested
Read each guest as an individual
Be precise when timing drink refills

Chicken Marsala

Seasoned and grilled chicken breast (8 oz.) topped w/ prosciutto, mush, marsala wine sauce and fresh basil

Seasoned and grilled chicken breast (8 oz.) topped / chevre goat cheese, sauteed spinach, artichoke hearts and lemon basil butter sauce.

Thick boneless pork chop (9 oz.) seasoned and grilled, topped w/ fontina cheese, prosciutto, mushrooms, marsala wine sauce and topped w/ roasted garlic cloves.

choice of 6/8 oz. center cut filet, seasoned/grilled w/ house spices. May be topped w/ gorgonzola butter for an adtl 1.25.

Angler Steak Special

choice of 6/11 oz. USDA choice sirloin, served w/ choice of 2 fresh veg sides. A house or caesar salad may be included as choice of side item at no adtl charge.

Sirloin and Crab Cake Dinner

6 oz. USDA choice sirloin paired w/ broiled maryland style crab cake. May upgrade to a 6oz. filet for adtl charge of $5.