Day three training

describe in detail our standard fro table maintenance.
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describe in detail our standard fro table maintenance.
Removing anything from the table that a guest doesn't need including unnecessary plates, bread baskets, glassware, trash
By the time you present to the check, what remaining items should be on the table
dessert plates, coffee cups or after dinner drinks
How would you suggest to a table of 3 that have all ordered the same wine to order a bottle
inform them that the price for the bottle is just over the cost of three glasses & provides each guest with a little more than a glass of wine
Describe in detail our time standard for pacing the meal
Total seat time expectation is 1 hour for dinner, 45 minutes for lunch. To pace meal properly, a guest should be 75-100% completed with each course prior to the delivery of the next course
why is pacing the meal important
it ensures the guests are not waiting too long for anything, nor do they feel rushed.
In what way(s) does lunch service differ from dinner service?
lunch service is quicker than dinner service, the check is delivered once the person is finished with their meal and ticket times are shorter.
what is the corkage fee for guests brining their own bottles of wine
$10
how will you work to creat guests for life
be personable, and make the experience memorable
As a guideline we want starters, soups and non-entree salads to be _ to _ completed before the next course is served
75-100%
you're delivering wr tri tip and mashed potatoes and baked beans to the guest, which item on the plate is the closest to the guest
tri tip
what is our reservation policyA guest orders a glass of wine and they say "that's it?" what is your responseour course are measured to ensure accuracy, if the guest is having a 6 oz, suggest the 9 oz pour insteadA party of 4, all appearing to be under the age of 30 bring their own bottle of champagne for celebration and let you know they would like to enjoy it immediately, what do you say?fantastic, are you all age 21 or older? may I please see your idwhat steps do you take to serve the champagnebring the bottle to the bartender to open, then follow the same procedure as wine service. Ensure you deliver with chiller.When is happy hour: Where is happy hour available: What discounts does a guest receive during happy hour:friday 3-6 pm bar top and bar area look for store specific happy hour promosI f agues requests a modification or substitution to an item that requires a charge, when do you inform the guest of the charge and how?when: at the time of ordering how: absolutely, there will be a slight _ chargeWhat do you do and say if a guest requests a gluten free entreedo: doing out the g on the menu of give them an avoiding gluten menu say: inform them that we cannot 100% guarantee that an item is gluten free, although the item may not have gluten in it, it may have come into contact with gluten in our kitchencondiments you offer with all burgersketchup, mustard, mayoa guest informs you they are gluten free, but would like to order the sandwichordering the burger protein style