Server Test Answer Key Review

Flashcards covering general information, operational policies, guest procedures, and menu item details for server training.

Mission Statement

To consistently exceed guest expectations by providing memorable experiences in creative and distinctive restaurants.

Operating Hours (Monday-Thursday)

To 11

Operating Hours (Friday)

4 to 11

Operating Hours (Saturday)

4 to 10

Operating Hours (Sunday)

10 to 9

Happy Hour Times

4 to 6

Happy Hour Location

In the bar area.

Server Arrival Time Rule

15 minutes early to shift.

Pre-Shift Server Steps

Clock in, check section and running/closing side work, check pre-meal notes and 86 list, get check-in slip from host stand (review reservations), check section for polish and setup, get checked in by manager, wait for first table.

Required Server Dress Code Items

3 black pens, crumber, wine key, $30 bank, lighter, nametag, shirt, vest, tie, tuxedo pants, black socks, slip-resistant shoes, apron.

Guest Reservations at Bar

Not allowed (No).

Late Seating Policy for Dinner

Guests will be seated up to 15 minutes after close.

Option for Unwanted Late Table

Give it to another server who is willing to take it, then inform a manager.

Procedure for Unable to Work a Shift

Put your shift up on 7 shifts and/or call off 3 hours in advance.

Check Transfer from Bar Policy

Guests may move from the bar and transfer their check (True).

First Action When Greeting Any Guest

Smile.

Guest Seating Procedure

Smile and welcome guest, determine reservation, confer with host for table, escort guests giving right of way, seat them, provide tablet menus and explain, inform them of their server, ask them to enjoy.

Why Learn Guest Names

To build lasting positive impressions with guests. Simplest way is to ask, or check reservation, or ask manager/coworker.

Protocol for Unattended Host Stand

Smile, say 'Hello, how are you? Have you been helped yet?', wait with guest, inform host will be back momentarily, offer to seat them.

Cash Gift Cards

Purchased by guests, do not show dollar amount, can be used for tipping because they have cash value.

A&P Gift Cards

Promotional cards given out by managers, cannot be tipped on.

ZONES

Areas where servers are teamed up and also responsible for, near their own station.

Table Clearing and Resetting Time

2 minutes.

Responsibility for Table Clearing/Resetting Timing

Server.

Pre-First Table Section Check Items

Tables positioned properly, neatness of table settings, spot-free glassware, clean B&B plates, clean chair/booth seats, clean floors, clean table base, clean and properly located salt & pepper shakers.

PIVOT POINTS (SEAT NUMBERS)

Used to serve food to guests by identifying their seat number.

Important Phone Procedures

Answer politely, smile, be positive, be well informed, and give options.

Telephone Answering Standard

Within 3 rings.

Napkin Re-folding Policy

Napkins should NOT be simply refolded and set to the left when a guest leaves the table to use the restroom (False).

Guest Restroom Escort Policy

We do NOT escort our guests to the restrooms (False).

Importance of Maintaining Sidework

As important as guests; failure to maintain sidework slows service for co-workers and affects their guests.

Handwashing Occasions

Whenever touching face or hair, when sneezing or coughing, after using restroom, after pre-bussing tables, after eating, after handling cash, when first starting work.

Spill Procedure (When Busy)

Spill takes priority; stand by spill, inform guests, ask coworker/manager to grab mop, broom, and wet floor sign (bussers responsible for cleanup).

Voiding Item Procedure

Separate item off the check, grab manager on duty, explain why, give manager the check with the separated item.

Fish Handling Procedure

Cleaned and processed in cold environments, shipped in metal tins on freeze-packed ice, sustainable fishing/harvesting practices.

Salmon Entrée Details

7 oz, Grilled, Lemon Caper Beurre Blanc, Roasted parm potatoes, artichoke, spinach, heirloom tomatoes.

Parmesan Encrusted Whitefish Entrée Details

6 oz, Pan Seared, Lemon Caper Beurre Blanc, Roasted parm potatoes, seasonal vegetables.

Chilean Sea Bass Entrée Details

6 oz, Pan seared, Roasted tomato Broth and Basil oil, Asiago risotto cake, tomatoes, spinach, pine nuts.

Mostarda Chicken Entrée Details

Grilled, Fig Mostarda and Basil oil, Cauliflower risotto, Kale, onions, pancetta, goat cheese.

Chicken Marsala Entrée Details

Sauteed, Marsala, Mezzaluna pasta, asparagus, broccolini.

Ribeye Entrée Details

14 oz, Grilled, Cabernet Demi-Glaze, Cauliflower puree, charred broccolini.

Espresso Rubbed Fillet Entrée Details

6 oz, Grilled, Porcini butter, Parm roasted potatoes, seasonal vegetables, fried leeks.

Veal Scallopine Rosamarino Entrée Details

Sauteed, Rosemary Demi-Glace, Mezzaluna pasta, asparagus, broccolini.