HM221 - Guest Services Menu Quiz

The lead server's introduction speech includes 10 components, list all ten and any necessary details:

• Welcome

• Introduction

• Introduce assistant servers

• Introduce the Flow of Courses

• Introduce Silverware Flow

• Point out the student business cards (placed at random)

• Point out comment cards

• Inquire about sparkling water desires

• Express that the server will return to take beverage orders

Select three of our fourteen primary menu items and identify the core value and rational associated with each as determined by HM120.

OPPORTUNITY + RIGOR - Amuse Bouche

COMMUNITY + CONNECTION - Smoked duck

INNOVATION + WELLBEING - Chaga-late Cake

List the two entrees that require additional silverware be placed before their delivery and the silverware required.

Filet Mignon - Steak knife

Gnocchi - Steak knife

List the three dishes that require the server to offer fresh ground pepper, and fresh grated mizithra cheese

Gnocchi, Shrimp Scampi Pasta, Lemon Caesar

List the entrees in order of lightest to heaviest

Cauliflower Cutlet, Shrimp Scampi Pasta, Gnocchi, Maple Smoked Duck, Filet Mignon

Describe the texture of the Gnocchi dishes pork belly

Tender; Melt in your mouth

Define the Pivot System utilized in the North Fork

We are using the pivot system to help us take order by always knowing to start with the eldest women then go from the right

If a female is not present at your table, who should be identified so you may adequately execute the Pivot System?

Eldest man

You log into the POS system using

The last 4 of your phone number of thumb print

Why are we charging guests two times, once at the time of reservation and again at the time of service

The $15 is to hold their spot at the NF and the $40 is what is left of the remaining cost of the meal.

Which mocktail will be your suggested upsell and why?

The Bright Horizon, because personally it’ my favorite and I love how it represents opportunity. Opportunity is so easy to talk about especially for HM221

The positions most likely to make the first guest contact/fist impression are __________ & ___________.

Coat Check, Host Stand

A total of ____ tickets must be printed, one for the __________ and one for the _____________.

Drinks, Expo

The Lemon Caesar becomes _________________ by exchanging _______________ for __________ __________.

Gluten Friendly, Croutons, Gluten Friendly Croutons

The Smoked Maple Duck entree may substitute the ________________ for __________________, becoming a ___________ dish.

Duck Breas , vegan smoked tofu ,Vegetarian

The Gnocchi entree may substitute the ______________ for ________________, becoming a _________________ dish.

Pork Belly, Vegan Smoked Tofu, Vegetarian

The Panna Cotta dessert becomes ____________ when the _____________ and_________________ is removed. Our guest must know that one of these alterations results in the dessert being _________________ not _________________ .

Vegan, Lemon curd and Dairy, Green and not Rainbow

While not advertised on the menu, the Profiterole Beehives can become tree nut free by removing the _________________ made from _________________ .

Bees, Marzipan

The Filet Mignon can become gluten free by removing the_________________ .

Fried Onions

While not advertised on the menu, the Blood Orange Blackberry Salad can become dairy free by removing the _________________ .

Ricotta

Reservation seating times include _______________ , _______________ and _______________ .

6:00pm, 6:15pm, 6:30pm

Walk-in bar guests may arrive until _________________.

6:30 pm

We aim to have a guest seated for no longer than _________________ .

An individual guest pays a total of ___________, _________ at time of reservation and _______ at time of service.

$55, $15, $40

The host is responsible for filling in_________________ and _________________ within the reservation book.

The check in and check out

The only items with additional costs come from our_________________ menu with each additional item costing _________________ each.

Beverage, $4

The North Fork FOH staff will require a Lead Bar Server beginning what week:

Week two

Week four

Week three

Never

Week 3

The daily Pre-Meal Lead also holds the role of:

Lead Bar Server

Host

FOH Supervisor

Lead Server

Lead Server

At what point should the Lead Server inquire about dietary needs if the guest has not already informed them?

Approach #1 after introducing themselves

Approach #2 after delivering sparkling water and before inquiring about desired drink orders

Approach #3 Right before delivery, additional beverage orders.

Guests will always naturally tell you about their dietary needs and you dont need to inquire.

Approach #2 after delivering sparkling water and before inquiring about desired drink orders

A standard NA wine pour is:

3.5 fl. Oz.

4 fl. Oz.

5 fl. Oz

5.5 fl. Oz.

5 fl. Oz

Who is responsible for acquiring a frozen beer glass and pouring NA beer:

Assistant Server

Lead Server

Busser

Bar Tender

Bar Tender

Whitefish Chowder: G D E F SES SF S PN TN V VEG

F

Clear Soup: G D E F SES SF S PN TN V VEG

V, S, SES

Gazpacho: G D E F SES SF S PN TN V VEG

V

Lemon Caesar: G D E F SES SF S PN TN V VEG

G, D, E

GF - Rice Bread: G D E F SES SF S PN TN V VEG

E, D, VEG

Shrimp Scampi: G D E F SES SF S PN TN V VEG

S, D, G, E, SF

Maple Smoked Duck Breast:

G D E F SES SF S PN TN V VEG

G

Cauliflower Cutlet G D E F SES SF S PN TN V VEG

V

Strawberry Entremet G D E F SES SF S PN TN V VEG

D, G, E (Gelatin)

Profiterole Beehives: G D E F SES SF S PN TN V VEG

G, D, E, TN

Medium, will have a prominently seared outside layer with a light pink center.

144°F

Medium-well, will have a very prominently seared outside layer and the center of the steak will be primarily grayish-brown, with very little pink.

155°F

Rare, will be bright red in the center and almost all the way to the edges. On the outside, a rare steak has light to moderate searing,

125°F

d. Well-done, will be firm to the touch, the inside is typically a light grayish-brown.

165°F

Medium-rare, will have a seared outside layer with a reddish-pink center.

135°F

If a guest desires to split a check, they must pay at the host stand due to the POS system's inability to print split checks.

True

False

True

A menu item marked with a “PN” indicates that the menu item does not contain peanuts.

True

False

False

Tree Nuts include almonds, Chestnuts, pine nuts, walnuts, Brazil nuts, hazelnuts, pistachios, macadamia, pecan, cashews, and coconut.

True

False

False

We always take guest course orders individually to slow down service.

True

False

True

Full tea service is to be offered only after the salad/soup course is cleared.

True

False

False

It sets a good tone when the FOH team is comfortable standing in the dining room chatting with one another in front of guests.

True

False

False