server test 2

What is the “priority”

The Guest

What is the three tier station

1. Your station

2. Your neighbors station

3. Entire restaurant

Why is teamwork important ?

hot food stays hot if immediately ran by server. Without teamwork we can’t execute high sales. Team work is the key to a service organization

If a party ask for there server what is the proper response ?

“Is there anything I may bring for you?”

Four priorities of a server

1. Immediate greet/ first round of drinks

2. Hot food hot cold food cold

3. Full hands in and full hands out

4. 45 second bus

Once station is closed what is the order of completing things?

1. Tables

2. Side work

3. Silver

4. cash out

   • if night cash out first then do the order above

What is Homebase?

Team of servers that work together to serve one table

“Homebase server” used to differentiate teamwork servers from home servers ultimately responsible for the table

Quick and genuine greet

within 45 seconds of being seated, you should greet the table and offer a beverage offer a specific starter before leaving

First round of drinks list all time standards

1 minute for non alcoholic

2 minutes for cocktail, beer or glass of wine

3 for wine bottle service

Featuring at lunch/dinner

Serve gest in this order

1. Featured seafood (fish) price first

2. Featured vegetables

Order taking

Timely and correct, ladies first it’s more professional

Anticipating guest needs

Guest should “need for nothing” during the dining experience

Guest contract and time standard

Must be at the table within 6 seconds of request

Proper food and drink placement

When a product is ordered by guest, it should be delivered to him or her without table auctioning sea numbers are used when ringing products

Silent service

Our service style, doesn’t mean we’re silent it means think ahead example, “I’ll be back with more Sprite” just bring more Sprite

Quality check for food

Server must check the table within 2 minutes a product is delivered

Manicuring a table

Removing unneeded items - empty sugar packets or condiments

Pre - bus

Removing empty dishes before / during / after the dining experience

Crumbing a table

Removing debris from a table top

Marking table?

Presenting guest with clean flatware or guest ware

Featuring at the last point of service

Once entrées are finished, the server must offer a specific dessert, coffee cappuccino if we serve in French press, coffee let them know

Being check ready

Having the check ready before the guests departure keep check in as her must be updated if an item is added

Check amount

Before delivering a check, make sure everything on the hard check matches the items on the guest check

Credit card and change delivery and the time standard

Emil once payment is processed delivered the cash tray with server saying thank you Mr. and Mrs. Blank have a great evening

What is right away defined PASS?

Guest have first right in our walk paths and Pause. Acknowledge. Smile. Say something.

What is the poor size of glass of wine import?

7 ounces for glass

4 ounces for3 ounces for port

How should the wine glass be held

At the stem

When pouring the bottle at a table, who should we surf first

Ladies then gentlemen go clockwise around the table with host

When serving a bottle of wine at the table, when is the wine service truly finished?

It is finished when the serve reports the last drop of wine and removes a bottle from the table

Buy questions to ask a guest looking for wine to enjoy

what are you thinking about having for dinner?

What do you enjoy at home?

Are you looking for red or white wine?