California Dreaming Late Summer Menu

Standard Timing: Greet Open Table

1 minute

Standard Timing: Greet Guest

Within 30 seconds (drink/feature)

Standard Timing: Drinks Delivered

2 mins

High Time: Drinks Delivered

6+ mins

Standard Timing: Appetizers

1-9 mins (no minimum)

High Time: Appetizers

10+ mins

Standard Timing: Salads

3 mins

High Time: Salads

6+ mins

Standard Timing: Entree- Lunch

1-10 mins

High Time: Entree- Lunch

15+ mins

Standard Timing: Entree- Dinner

13-15 mins

High Time: Entree- Dinner

20+ mins

Standard Timing: Quality Check

1 min after delivery

Standard Timing: Desserts

3-4 mins

High Time: Desserts

6+ mins

Standard Timing: Check- Lunch

With Quality Check

Standard Timing: Check- Dinner

With dessert decline/delivery

Standard Timing: Change to Guest

Within 2 minute

High Time: Change to Guest

5+ mins

Standard Timing: Bus Table

30 secs

High Time =

Manager Visit

What are the 8 Steps of Service

1. Greet/Feature/Drink Order/Appetizer Suggestion

2. Deliver Drinks/Take Appetizer or Entree Order

3. Deliver Appetizer/Ring Entree

4. Quality Check Appetizers/Salads

5. Quality Check Entrees

6. Present After-Dinner Menu/Check Ready/Final Manicure

7. Deliver Desserts, Coffee & Liqueurs/Present Check

8. Accept Payment/Thank & Invite Guest Back/Final Manicure

What is Step 1?

• Greet

• Feature

• Drink Order

• Appetizer Suggestion

• Within 30 seconds

Step 1: Greet

• Place beverage napkin at each setting

• Greet with eye contact, posture, and a genuine smile

Step 1: Feature

• Offer feature/special with confidence

• “Tonight we’re featuring corvina broiled or blackened”

Step 1: Drink Order

• Take drink order

• If no liquor brand is specified ask: “Would you prefer a particular brand?”

Step 1: Appetizer Suggestion

• Suggest an appetizer by painting a picture

• “If you’re thinking about a starter, the seafood nachos are a favorite- crispy tortilla chips made in house, piled high, topped with homemade creamed spinach, white cheese sauce, and shredded romano.”

Avoid: “Hi I’m Sarah and I’ll be your server today”

Instead: Introduce myself naturally after the drink suggestion

What is Step 2?

• Deliver Drinks

• Take Appetizer or Entree Order

• Drinks within 2 mins

Step 2: Deliver Drinks

• Confirm drink orders by seat number

• Ask about garnishes, glassware preferences, and temperatures

Step 2: Take Appetizer Order

• Suggest appetizer or entree based on guest cues

• If they decline appetizers, pivot smoothly to entree order

• When taking orders, use the handheld beside each guest

• Don’t memorize orders

• Use seat numbers

Step 2: Take Entree Order

• Suggest appetizer or entree based on guest cues

• When taking orders, use the handheld beside each guest

• Don’t memorize orders

• Use seat numbers

• Confirm meat temperatures

What is Step 3?

• Deliver Appetizer

• Ring Entrees

• 3 mins after apps

Step 3: Deliver Appetizer

• Bring condiments before the food arrives

• Stack appetizer plates neatly

  • DO NOT hand them out individually

• Apps take 1-9 mins

Step 3: Ring Entree

• Ring entrees once guests are halfway through apps

• Unless guests require a faster pace at lunch

• Always key in notes like “O/V” dressing, kids’ menu pacing, or fish served rare- and notify expo

What is Step 4?

• Quality Check Appetizers

• Salads

• 1 min after deliver

Step 4: Quality Check Appetizers

• Be specific

• “Are you enjoying the chicken strips?”

• Avoid vague phrases like “is everything okay?”

• Bring hot hand towels for guests who ate with their hands

Step 4: Salads

• Offer fresh ground black pepper with all salads

• Manicure the table: Clear what’s unnecessary, prep for entrees

What is Step 5?

• Quality Check Entrees

• Lunch: 1-10 mins

• Dinner: 13-15 mins

Step 5: Quality Check Entrees

• Allow 1-2 bites, then check

• Be specific and encouraging

  • “Fine” is not good enough

• If there’s an issue, alert a manager immediately

• Offer to-go boxes

• Manicure again and refresh silverware or drinks as needed

What do you do if there is an issue?

Alert a manager immediately

What is Step 6?

• Present After-Dinner Menu

• Check Ready

• Final Manicure

Step 6: Present After-Dinner Menu

• Recite dessert

• Recite after-dinner drink options

• NEVER say dessert

• Use specific names

Step 6: Check Ready

Drop check discreetly if dessert is declined or delivered

Step 6: Final Manicure

Clean and reset the table before dessert arrives

What is Step 7?

• Deliver Desserts

• Deliver Coffee & Liqueurs

• Present Check

• Desserts: 3-4 mins

• Coffee: 2 mins

Step 7: Deliver Desserts, Coffee, & Liqueurs

• Enhance the final course

• Use dessert and coffee sales to increase check average and tips

Enhance the Final Course

It’s my last chance to elevate the guests’ experience

Step 7: Present Check

• Ensure the table is perfectly manicured

• Present check gracefully and have it ready before they ask

What is Step 8?

• Accept Payment

• Thank & Invite Guest Back

• Final Manicure

• Payment: 1min

• Table final check: 30 secs

Step 8: Accept Payment

• Settle payment quickly

• Use the handheld

• Or promptly return with change/receipt

Always say: “I’ll be right back with your change”

Never ask: “Do you need change?”

Step 8: Thank & Invite Guest Back

• Offer genuine farewell

• Keep service active

  • Refill coffee, freshen cream, check for final needs

• Say guests’ last names when handing cards back

Step 8: Final Manicure

• Remove any remaining items

• Thank guests again

Appetizers

• SHE CRAB SOUP

• STEAMED PEEL & EAT SHRIMP

• FRIED CRAB CLAWS

• FRIED CALAMARI

• CHICKEN TENDER

• SEAFOOD NACHO

• CREAMED SPINACH NACHO

• OYSTERS ROCKEFELLER

• NASHVILLE HOT CHICKEN WINGS

• OUR FAMOUS CROISSANTS

• BAKED POTATO SOUP

SHE CRAB SOUP

SHE CRAB

SHE CRAB SOUP (SHE CRAB) ALLERGENS

• FISH

• MILK

• SHELLFISH

• SOY

• WHEAT

SHE CRAB SOUP (SHE CRAB)

• Lump crab meat served in a creamy soup prepared in the low country tradition

• Garnished with fresh parsley

• 8 oz portion

• Sherry added upon request

STEAMED PEEL & EAT SHRIMP

P/E1/2LB

STEAMED PEEL & EAT SHRIMP (P/E1/2LB) ALLERGENS

SHELLFISH

STEAMED PEEL & EAT SHRIMP (P/E1/2LB)

• ½ lbs of large shrimp steamed to order

• Seasoned with Old Bay seasoning

• Served with cocktail sauce and lemon wedge

FRIED CRAB CLAWS

CLAW APP

FRIED CRAB CLAWS (CLAW APP) ALLERGENS

• EGGS

• MILK

• SHELLFISH

• SOY

• WHEAT

FRIED CRAB CLAWS (CLAW APP)

• 5 oz tropical blue crab claws

• Battered to order and fried golden brown and crispy

• Served with cocktail sauce for dipping

• Garnished with a lemon wedge

FRIED CALAMARI

C-MARI

FRIED CALAMARI (C-MARI) ALLERGENS

• MILK

• SHELLFISH

• WHEAT

FRIED CALAMARI (C-MARI)

• 8 oz portion of sliced “Tubes” and Tentacles

• Dipped in a buttermilk batter and breaded in seasoned flour

• Deep fried

• Served with marinara sauce

• Topped with romano cheese

• Garnished with a lemon wedge

CHICKEN TENDER

APP STRIP

CHICKEN TENDER (APP STRIP) ALLERGENS

• SOY

• WHEAT

• MILK

CHICKEN TENDER (APP STRIP)

• 6 marinated chicken strips

• Battered and fried golden brown

• Served with honey mustard BBQ sauce

SEAFOOD NACHO

SEA NACH

SEAFOOD NACHO (SEA NACH) ALLERGENS

• FISH

• MILK

• SHELLFISH

• SOY

• WHEAT FROM OIL CONTACT

SEAFOOD NACHOS (SEA NACH)

• Chunks of salmon

• Shrimp

• Chopped red onions, capers

• Lobster-cream sauce with dill and white cheese sauce

• Served over crispy tortilla chips

• Garnished with fresh parsley

• No modifications permitted

CREAMED SPINACH NACHO

SPIN NACH

CREAMED SPINACH NACHOS (SPIN NACH) ALLERGENS

• MILK

• SOY

• WHEAT FROM FRY OIL CONTACT

CREAMED SPINACH NACHOS (SPIN NACH)

• Corn tortilla chips

• Topped with homemade creamed spinach

• White cheese sauce

• Shredded romano

OYSTERS ROCKEFELLER

O-ROCK

OYSTERS ROCKEFELLER (O-ROCK) ALLERGENS

• EGGS

• MILK

• SHELLFISH

OYSTERS ROCKEFELLER (O-ROCK)

• 4 farm-raised selected oysters, shucked from their shells

• Topped with hollandaise, creamed spinach, chopped bacon, and grated romano

• Baked to perfection

• Served with 2 taco lemons

NASHVILLE HOT CHICKEN WINGS

NASH WINGS

NASHVILLE HOT CHICKEN WINGS (NASH WINGS) ALLERGENS

• SOY

• WHEAT FROM FRY OIL CONTACT

• MILK

• EGGS

NASHVILLE HOT CHICKEN WINGS (NASH WINGS)

• 8 wings per pound

• 4 dummies

• 4 flappers

• Marinated in hot pepper sauce

• Tossed in Nashville dry rub

• Served with bleu cheese dip

OUR FAMOUS CROISSANTS

BK CROS

OUR FAMOUS CROISSANTS (BK CROS) ALLERGENS

• MILK

• SOY

• WHEAT

OUR FAMOUS CROISSANTS (BK CROS)

• 5

• French style pastries drizzled with honey butter

• Made with 135 layers of butter and dough made to rise

BAKED POTATO SOUP

POT SOUP

BAKED POTATO SOUP (POT SOUP) ALLERGENS

• MILK

• SOY

• WHEAT

BAKED POTATO SOUP (POT SOUP)

• 8 oz

• Cream based soup

• Full of diced potatoes, bacons, and onions

• Topped with scallions, monterey jack & cheddar cheeses, and ham & bacon

Entrees

• THE ASHLEY

• ROASTED SALMON

• BLACKENED CHICKEN PASTA

• CHICKEN TENDERS PLATTER

• SHRIMP TACOS

THE ASHLEY

ASHLEY

THE ASHLEY (ASHLEY) ALLERGENS

• MILK

• SHELLFISH

THE ASHLEY (ASHLEY)

• Blackened 12 oz double breast of marinated chicken

• 5 larged blackened shrimp

• Placed on top of a lobster cream sauce

• Topped with melted cheese, sprinkled with parsley

• Served with a choice of side

ROASTED SALMON

OR SALM

ROASTED SALMON (OR SALM) ALLERGENS

FISH

ROASTED SALMON (OR SALM)

• 8 oz fresh salmon

• Encrusted with rosemary and thyme seasonings

• Then roasted

• Garnished with half broiled lemon

• Served with mashed potatoes and seasonal vegetable

BLACKENED CHICKEN PASTA

BLK CHK PASTA

BLACKENED CHICKEN PASTA (BLK CHK PASTA) ALLERGENS

• EGGS

• MILK

• SOY

• WHEAT

BLACKENED CHICKEN PASTA (BLK CHK PASTA)

• Chicken breast blackened

• Fettuccine alfredo

• Chopped tomatoes and scallions

• Garnished with romano cheese and parsley

CHICKEN TENDERS PLATTER

STRIP PLAT

CHICKEN TENDERS PLATTER (STRIP PLAT) ALLERGENS

• SOY

• WHEAT

• MILK