Wharf Casual Seafood Front of House Training Flashcards

Vocabulary flashcards covering menu items, portion sizes, core values, operational procedures, and standards for Front of House training at Wharf Casual Seafood.

Char-Grilled Garlic Parmesan Oysters

Starter available in 1/2 dozen or dozen, prepared with Garlic Butter and Parmesan Cheese, garnished with green onions.

Loaded Fried Mushrooms

Starter containing 8 oz. of mushrooms, fried with blue cheese crumbles and bacon, drizzled with Ranch and Wharf Sauce, and garnished with green onions and parsley.

Loaded Fried Green Tomatoes

Starter containing 12 half-sliced tomatoes with feta cheese and bacon, drizzled with Wharf and Ranch dressing, and garnished with green onions and parsley.

Honey Pecan Cheese Curds

Starter containing 8 oz. of white cheddar cheese curds tossed in Honey Pecan Sauce, garnished with crushed candied pecans and green onions.

Seafood Gumbo

Gumbo containing Mahi, shrimp, and oysters (no sausage or okra), garnished with parsley and green onions.

Gumbo Sampler

A 4 oz. portion of gumbo with 2 oz. rice, served with 3 small shrimp and 2 hushpuppies.

Petite Gumbo

An 8 oz. portion of gumbo with 4 oz. rice, served with 6 small shrimp and 3 hushpuppies.

Regular Gumbo

A 12 oz. portion of gumbo with 6 oz. rice, served with 10 small shrimp and 3 hushpuppies.

Leidenheimer Bakery Hoagie Bread

The original New Orleans po-boy bun used for all po-boys at Wharf Casual Seafood.

Grit Butter Sauce

A Cajun-spiced sauce with diced red peppers and Conecuh Sausage, featured on the Cajun Shrimp and Grits.

Cajun Shrimp and Grits

Bowl topped with Grit Butter Sauce and cheddar cheese, served with 3 hushpuppies, topped with blackened shrimp, and garnished with green onions and parsley.

Wharf Shrimp and Grits

Bowl topped with goat cheese, bacon, and Creamy Herb Sauce, served with 3 hushpuppies, topped with broiled shrimp, and garnished with green onions and parsley.

Shrimp Cobb Salad

Salad containing lettuce blend, blue cheese, chopped boiled egg, bacon, grape tomato halves, black pepper seasoning, tortilla chips, served with 6 or 12 broiled small shrimp and choice of dressing.

St. George Salad

Salad containing lettuce blend, goat cheese, bacon, toasted almonds, cranberries, pecans, grape tomato halves, black pepper seasoning, tortilla chips, served with Balsamic dressing or choice of dressing.

Red Bags

Low-country boil available in 1/2-pound and 1-pound bags with Large Shrimp, 3 red potatoes, and a corn cob, served plain or messy (tossed in Garlic Butter) with 3 hushpuppies.

Wharf Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. catfish.

Destin Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. mahi.

Selfless Service

Wharf Core Value: When we serve others, we gain a sense of purpose that strengthens our own identity. It is the commitment of each team member to go a little further, endure a little longer, and see how they can add to the effort.

Harmony

Wharf Core Value: Keep relationships and operations running smoothly; promote a culture of kindness and circle of safety.

Teamwork

Wharf Core Value: Draw on the team/athlete metaphor; success comes from people uniting around shared goals.

Personal Courage

Wharf Core Value: It is not the absence of fear, but the ability to act despite it, by putting aside concerns about personal risk to do what is necessary or what is believed to be right, and to grow and learn from mistakes.

Respect

Wharf Core Value: Respect is what allows us to appreciate the best in other people, rooted in 'People just need to be nice to each other', with self-respect resulting from putting forth your best effort.

Integrity

Wharf Core Value: Doing the right thing, even when no one is looking. As your integrity grows, so does the trust others place in you.

FOH Recovery Plan Order

The prioritized sequence for recovering the Front of House: 1. Front Counter, 2. Beverage Area, 3. Tables and Chairs, 4. Restrooms (every 30 min), 5. Floors, 6. Door Glass (every hour), 7. Parking Lot.

Char-Grilled Garlic Parmesan Oysters

Starter available in 1/2 dozen or dozen, prepared with Garlic Butter and Parmesan Cheese, garnished with green onions.

Loaded Fried Mushrooms

Starter containing 8 oz. of mushrooms, fried with blue cheese crumbles and bacon, drizzled with Ranch and Wharf Sauce, and garnished with green onions and parsley.

Loaded Fried Green Tomatoes

Starter containing 12 half-sliced tomatoes with feta cheese and bacon, drizzled with Wharf and Ranch dressing, and garnished with green onions and parsley.

Honey Pecan Cheese Curds

Starter containing 8 oz. of white cheddar cheese curds tossed in Honey Pecan Sauce, garnished with crushed candied pecans and green onions.

Seafood Gumbo

Gumbo containing Mahi, shrimp, and oysters (no sausage or okra), garnished with parsley and green onions.

Gumbo Sampler

A 4 oz. portion of gumbo with 2 oz. rice, served with 3 small shrimp and 2 hushpuppies.

Petite Gumbo

An 8 oz. portion of gumbo with 4 oz. rice, served with 6 small shrimp and 3 hushpuppies.

Regular Gumbo

A 12 oz. portion of gumbo with 6 oz. rice, served with 10 small shrimp and 3 hushpuppies.

Leidenheimer Bakery Hoagie Bread

The original New Orleans po-boy bun used for all po-boys at Wharf Casual Seafood.

Grit Butter Sauce

A Cajun-spiced sauce with diced red peppers and Conecuh Sausage, featured on the Cajun Shrimp and Grits.

Cajun Shrimp and Grits

Bowl topped with Grit Butter Sauce and cheddar cheese, served with 3 hushpuppies, topped with blackened shrimp, and garnished with green onions and parsley.

Wharf Shrimp and Grits

Bowl topped with goat cheese, bacon, and Creamy Herb Sauce, served with 3 hushpuppies, topped with broiled shrimp, and garnished with green onions and parsley.

Shrimp Cobb Salad

Salad containing lettuce blend, blue cheese, chopped boiled egg, bacon, grape tomato halves, black pepper seasoning, tortilla chips, served with 6 or 12 broiled small shrimp and choice of dressing.

St. George Salad

Salad containing lettuce blend, goat cheese, bacon, toasted almonds, cranberries, pecans, grape tomato halves, black pepper seasoning, tortilla chips, served with Balsamic dressing or choice of dressing.

Red Bags

Low-country boil available in 1/2-pound and 1-pound bags with Large Shrimp, 3 red potatoes, and a corn cob, served plain or messy (tossed in Garlic Butter) with 3 hushpuppies.

Wharf Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. catfish.

Destin Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. mahi.

Selfless Service

Wharf Core Value: When we serve others, we gain a sense of purpose that strengthens our own identity. It is the commitment of each team member to go a little further, endure a little longer, and see how they can add to the effort.

Harmony

Wharf Core Value: Keep relationships and operations running smoothly; promote a culture of kindness and circle of safety.

Teamwork

Wharf Core Value: Draw on the team/athlete metaphor; success comes from people uniting around shared goals.

Personal Courage

Wharf Core Value: It is not the absence of fear, but the ability to act despite it, by putting aside concerns about personal risk to do what is necessary or what is believed to be right, and to grow and learn from mistakes.

Respect

Wharf Core Value: Respect is what allows us to appreciate the best in other people, rooted in 'People just need to be nice to each other', with self-respect resulting from putting forth your best effort.

Integrity

Wharf Core Value: Doing the right thing, even when no one is looking. As your integrity grows, so does the trust others place in you.

FOH Recovery Plan Order

The prioritized sequence for recovering the Front of House: 1. Front Counter, 2. Beverage Area, 3. Tables and Chairs, 4. Restrooms (every 30 min), 5. Floors, 6. Door Glass (every hour), 7. Parking Lot.

Raw Oysters

Starter served in 1/2 dozen or dozen portions raw on ice, accompanied by cocktail sauce, lemons, and saltine crackers.

Fried Crab Claws

Starter served in 5 oz. or 1 lb. portions, fried and served with cocktail sauce and lemon wedges.

Southern-Style Coleslaw

Mayo-based side made with buttermilk, sugar, and sweet relish, containing no onions.

Loaded Cheese Grits

Side dish consisting of cheese grits topped with extra cheddar and Conecuh Sausage, garnished with green onions.

Fish Sandwich

Sandwich served on a brioche bun with a 5 oz. Basa fillet, lettuce, tomato, onion, pickle on the side, and Wharf Sauce.

Blackened Mahi Tacos

Tacos served on soft flour tortillas with blackened Mahi-Mahi, feta cheese, shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch dressing base.

Baja Shrimp Tacos

Tacos served on soft flour tortillas with grilled shrimp (4 per taco), shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch dressing base with no cheese.

Wharf Shrimp Tacos

Tacos served on soft flour tortillas with fried shrimp tossed in Wharf Sauce (4 per taco), blue cheese crumbles, shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch base.

Peppercorn Bacon Alfredo Pasta

Penne pasta tossed in homemade peppercorn Alfredo sauce with 10 small shrimp or 2 chicken tenders, topped with bacon bits, green onions, and parsley, served with toasted garlic bread.

Salmon Bowl

Signature bowl containing 4 oz. of blackened or grilled salmon over rice pilaf with pico de gallo and feta cheese, garnished with green onions.

Kids Menu Standard Side and Beverage Rule

All kids meals include 1 side option, 2 hushpuppies, and a beverage (except the Quesadilla, which receives 1 side and a beverage, but no hushpuppies).

To-Go Procedure Moisture Control

Step 2 of the To-Go procedure requiring a paper towel placed on top of hot items inside the box to absorb moisture.

Cashier Scripting Steps Sequence

1. Friendly Greeting, 2. Assist with Menu Selection, 3. Upsell/Suggest Sell/Smart Sell, 4. Order Accuracy, 5. The Transaction, 6. Give Instructions, 7. Thank You.

Friday & Saturday FOH Floor Cleaning Task

Deck scrub the dining room floors using hot water and degreaser.

Char-Grilled Garlic Parmesan Oysters

Starter available in 1/2 dozen or dozen, prepared with Garlic Butter and Parmesan Cheese, garnished with green onions.

Loaded Fried Mushrooms

Starter containing 8 oz. of mushrooms, fried with blue cheese crumbles and bacon, drizzled with Ranch and Wharf Sauce, and garnished with green onions and parsley.

Loaded Fried Green Tomatoes

Starter containing 12 half-sliced tomatoes with feta cheese and bacon, drizzled with Wharf and Ranch dressing, and garnished with green onions and parsley.

Honey Pecan Cheese Curds

Starter containing 8 oz. of white cheddar cheese curds tossed in Honey Pecan Sauce, garnished with crushed candied pecans and green onions.

Seafood Gumbo

Gumbo containing Mahi, shrimp, and oysters (no sausage or okra), garnished with parsley and green onions.

Gumbo Sampler

A 4 oz. portion of gumbo with 2 oz. rice, served with 3 small shrimp and 2 hushpuppies.

Petite Gumbo

An 8 oz. portion of gumbo with 4 oz. rice, served with 6 small shrimp and 3 hushpuppies.

Regular Gumbo

A 12 oz. portion of gumbo with 6 oz. rice, served with 10 small shrimp and 3 hushpuppies.

Leidenheimer Bakery Hoagie Bread

The original New Orleans po-boy bun used for all po-boys at Wharf Casual Seafood.

Grit Butter Sauce

A Cajun-spiced sauce with diced red peppers and Conecuh Sausage, featured on the Cajun Shrimp and Grits.

Cajun Shrimp and Grits

Bowl topped with Grit Butter Sauce and cheddar cheese, served with 3 hushpuppies, topped with blackened shrimp, and garnished with green onions and parsley.

Wharf Shrimp and Grits

Bowl topped with goat cheese, bacon, and Creamy Herb Sauce, served with 3 hushpuppies, topped with broiled shrimp, and garnished with green onions and parsley.

Shrimp Cobb Salad

Salad containing lettuce blend, blue cheese, chopped boiled egg, bacon, grape tomato halves, black pepper seasoning, tortilla chips, served with 6 or 12 broiled small shrimp and choice of dressing.

St. George Salad

Salad containing lettuce blend, goat cheese, bacon, toasted almonds, cranberries, pecans, grape tomato halves, black pepper seasoning, tortilla chips, served with Balsamic dressing or choice of dressing.

Red Bags

Low-country boil available in 1/2-pound and 1-pound bags with Large Shrimp, 3 red potatoes, and a corn cob, served plain or messy (tossed in Garlic Butter) with 3 hushpuppies.

Wharf Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. catfish.

Destin Platter

Platter meal consisting of 4 large shrimp, 1 Wharf Cake, and 5 oz. mahi.

Selfless Service

Wharf Core Value: When we serve others, we gain a sense of purpose that strengthens our own identity. It is the commitment of each team member to go a little further, endure a little longer, and see how they can add to the effort.

Harmony

Wharf Core Value: Keep relationships and operations running smoothly; promote a culture of kindness and circle of safety.

Teamwork

Wharf Core Value: Draw on the team/athlete metaphor; success comes from people uniting around shared goals.

Personal Courage

Wharf Core Value: It is not the absence of fear, but the ability to act despite it, by putting aside concerns about personal risk to do what is necessary or what is believed to be right, and to grow and learn from mistakes.

Respect

Wharf Core Value: Respect is what allows us to appreciate the best in other people, rooted in 'People just need to be nice to each other', with self-respect resulting from putting forth your best effort.

Integrity

Wharf Core Value: Doing the right thing, even when no one is looking. As your integrity grows, so does the trust others place in you.

FOH Recovery Plan Order

The prioritized sequence for recovering the Front of House: 1. Front Counter, 2. Beverage Area, 3. Tables and Chairs, 4. Restrooms (every 30 min), 5. Floors, 6. Door Glass (every hour), 7. Parking Lot.

Raw Oysters

Starter served in 1/2 dozen or dozen portions raw on ice, accompanied by cocktail sauce, lemons, and saltine crackers.

Fried Crab Claws

Starter served in 5 oz. or 1 lb. portions, fried and served with cocktail sauce and lemon wedges.

Southern-Style Coleslaw

Mayo-based side made with buttermilk, sugar, and sweet relish, containing no onions.

Loaded Cheese Grits

Side dish consisting of cheese grits topped with extra cheddar and Conecuh Sausage, garnished with green onions.

Fish Sandwich

Sandwich served on a brioche bun with a 5 oz. Basa fillet, lettuce, tomato, onion, pickle on the side, and Wharf Sauce.

Blackened Mahi Tacos

Tacos served on soft flour tortillas with blackened Mahi-Mahi, feta cheese, shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch dressing base.

Baja Shrimp Tacos

Tacos served on soft flour tortillas with grilled shrimp (4 per taco), shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch dressing base with no cheese.

Wharf Shrimp Tacos

Tacos served on soft flour tortillas with fried shrimp tossed in Wharf Sauce (4 per taco), blue cheese crumbles, shredded iceberg lettuce, purple cabbage, pico de gallo, and Ranch base.

Peppercorn Bacon Alfredo Pasta

Penne pasta tossed in homemade peppercorn Alfredo sauce with 10 small shrimp or 2 chicken tenders, topped with bacon bits, green onions, and parsley, served with toasted garlic bread.

Salmon Bowl

Signature bowl containing 4 oz. of blackened or grilled salmon over rice pilaf with pico de gallo and feta cheese, garnished with green onions.

Kids Menu Standard Side and Beverage Rule

All kids meals include 1 side option, 2 hushpuppies, and a beverage (except the Quesadilla, which receives 1 side and a beverage, but no hushpuppies).

To-Go Procedure Moisture Control

Step 2 of the To-Go procedure requiring a paper towel placed on top of hot items inside the box to absorb moisture.

Cashier Scripting Steps Sequence

1. Friendly Greeting, 2. Assist with Menu Selection, 3. Upsell/Suggest Sell/Smart Sell, 4. Order Accuracy, 5. The Transaction, 6. Give Instructions, 7. Thank You.

Friday & Saturday FOH Floor Cleaning Task

Deck scrub the dining room floors using hot water and degreaser.