Ramen-san Host service exam

Exam cards for service exam

list the six(6) step of the allergy procedure in order

1. ask guests if they have any allergies or food restrictions.

2. enter entire order on toast, w/ mods, if no mods select “no mods”, press hold

3. confirm that we can make the dish without the allergen(s)

4. fully fill out the allergy slip, including any modification, get it signed by a chef/manager.

5. send in the order

6. staple the allergy slip to the closed check once guest leave.

list the 3 non-negotiables when taking an order

1. asking about dietary restrictions

2. enter all orders into toast handheld

3. repeat all orders back to guests

explain the refire procedure and why/when we use it

1. remove item from table

2. offer to remove other guests food if they want to wait until the final person has their food

3. take the item to the kitchen and tell the kitchen contact what you need

4. fill out a refire ticket- include the item(include mods necessary), table and position#, your name and time

5. tell your manager about the refire (ideally manager runs refire to the table)

6. re-mark the table if necessary

7. re-bring the item and modify “no-make”

8. check back with the guest to ensure they are happy

9. have the manager comp the refire off the check and confirm they are removed before dropping off the final check.

10. this happens when a guest is unhappy with their food quality, not necessarily their choice of food. or if the necessary mods were not made.

why do we not welcome guests by asking if they have a reservation

-it makes them feel unwelcome, also it’s not necessary, we take walk-ins all the time.

what do you say when placing a guest on hold?

“may I place you on hold?”

what are the three things we say when answering the phone?

time of day, restaurant, and location

-Good morning, Sushi-san River North

when you pick up the phone after placing a guest on hold, what do you say?

“thank you for holding”

why do we not ask guests how they are?

time consuming, overstepping, and all questions deserve a response, and if the response could possibly be a lot, then it is not an appropriate question to ask.

know which carryout items receive chopsticks and spoons and which items do not.

only ramen gets a spoon and chopsticks

how to bag hot food and cold food properly

separately, lol

Explain what the star symbol means when drawn on a delivery check

the customer/guest is on the premises and waiting for their order

can a guest give you their credit card information to pay for a carryout order over the phone

no, it is not safe.

if a guest places their carryout order online, do they still have to pay at the host stand?

if they ordered through our website it should already be paid out.

if a guest asks if something is spicy, explain how you should respond.

ask what types of food they find spicy to get a gauge for their tolerance and preferences. —go from there.