One prime

Hours of operation

Monday- Thursday 5-10

Friday 5-11

Saturday 5-11

Sunday 5-9

Happy Hour 5-6:30

Social Hour offered

One Prime bar seats and tables

Sceduled at 6- what time get there. Steps to be done before you get to first table

5:45- complete check in slip and get signed by a manager and then check in with that

Parts of dress code

3 black pens, crumber, wine key, $30 bank, lighter, shirt, vest, tie, pants, socks, brown shoes

Guest make a reservation seat at the bar?

yes

Late seat guests for dinner- why?

Until 10 minutes after he posting guest time, courtesy to our guests

Seat a late table and do not want to take it- what are options

Must take the table

Guests may move from bar and transfer the ticket

Yes

First thing you want to do when you greet any guests

Smile

Describe guests seating procedure in detail

Walk at a pace with out guests engaging with them in conversation as you walk. Present the table and pull out the chair, Once the guests are seated, hand them already opened menus. Use exit line, enjoy your dinner

Important to know the guests names

Makes them feel special and speaks to out level of hospitality- ask them

Walking by host stand- guests are standing there but there is no host what do you do?

Help them if possible, let them know that a host will return shortly and stay there until host returns

PIVOT points

Refer to the numbers designed to define each seat position at the table- used to place food and beverage in front of the correct guest. Servers primary standing position and designed for each table

Answer the phone?

Thank you for calling One Prime- this is Maddie how may I help you?

Before putting anyone on hold, what must you do?

Find out why they are calling- do not screen any calls

Phone must be answered in how many rings?

3

Maintaining sideworkd as important as your guests?

Properly completing your maintaining sidework ensures that yourself and your co-workers can seamlessly fulfill standards for our guests

See a spill on the floor- and you are really busy what should you do?

Guarded until they can be cleaned up- ensure safety of employees and guests

Procedure to get an item voided for a guest check?

Inform the manager of the error. Split the item onto a separate check for the manager to handle when they are available

Create a gift card

Gift card on POS system- the Sell Card (enter the amount) swipe the unregistered gift card and then take the payment for the gift card as normal

Regular gift card vs promotional

Regular: purchased by guests and holds monetary value

Promotional: given by members of management for varying promotional occasions and does not hold monetary value. Tips can be left with normal gift cards, tips cannot be left with promotional gift cards

How quickly should tables be cleared and reset?

5 minutes

Responsible for making the timing objective for clearning and resetting is achieved?

Server assistant

Daily closing procedure

Completed posted sidework, polish silver-wear and glassware, fold napkins, ensure tables and sections are fully clean and reset, have section and sidework checked by closing servers, have your section and sidework checked by a closing manager

7 Steps of service

1. Greeting/ cocktail service/ appetizer suggestion- 30 seconds after seating

2. Cocktail service/ appetizer order- 5 minutes after ordering cocktails

3. Menu presentation- 60-90 seconds long

4. Taking the order

5. Food and delivery and entree check- 2 bites

6. After dinner sales

7. Check presentations and guest cashout

Proper service procedure

1. Serve food from the left with your left hand

2. Remove food from the right with your right hand

3. Serve beverages from the right

4. Serve women first

Small vs large trays

Small: used for beverages

Large: used for food

Trays during service

Placed on tray jacks in designated spaces

Dirty tray be removed from dining room- who is responsible

Immediately. Servers, runners, server assistance and bartenders- ensure that they are always cleaned and all service staff is responsible for this

WRITE, REPEAT, REVIEW

Ensure the accuracy of orders and prevent mistakes that lead to lags in service and creating unpleasant experiences

Open handed service

Serving and clearing using the arm that is farthest from the guest; your left hand from left side and your right hand from the right side

NO lag service

Each course seamlessly follows the previous course with no overlap. Allows our guests to relax and enjoy each course without feeling rushed

Silent service

Providing service to your guests quietly and without interrupting their conversation or expierence

In which order would you serve guests during a wine presentation

1. taste for the host

2. move clockwise arund the table, serving eldest to youngest ladies first and then the gentlemen.

3. finishing with the host

4. Drinks should be served with right hand on the guests right side when possible

How often should you crumb table

Whenever needed, in between courses

Prep plate

Plated lined with a linen, designed to be designed for marking tables with silver

Silver the table for other courses

When the previous course is cleared and crumbed

Synchronized service

Each plate is presented to the guests at the same time

What do you say to guests as you place their entree in front of them

Softly state the name of the item you are placing- if there is any sauce add on you should name it after the following entree

What do you do as a guest leaves the table for any reason? When they return?

refold their napkin, Pull out the chair for them

What should you do as a guests walk through the dinning room towards you?

Smile, and move out of the way so they can easily pass you

Allowed behind the bar

Managers and bartenders

beverages that are sold on a beverage napkin? Which tables do you do this?

Cold beverages on a napkin, excluding stemmed glassware and water glasses. At the bar as soon as the guest arrives and when bringing cocktails or cold drinks to table

Brand of bottled water do we ofter

Saratoga

Bottled water service

Server assistant are responsible for the intial greet of all the tables seated in the dining room. This greet must be completed within the first 30 seconds of guests being seated. Should look as follows:

Good evening and welcome to One Prime. I will be assisting your server this evening. May I get you started with bottled still, bottled sparkling or ice water this evening?

• Ice water= retrieve a pitcher and pour water directly into the water glasses from the table

• Bottled still or sparkling water= remove the water glasses from the table. place them at a side stand and return with stemless wine glasses and the bottled water on a tray. place tray on designated trayjack location and place the glasses in the space left from the removal of the previous glassware. Unscrew the cap from the bottle and pour water directly into the glasses on the table. Fill glasses 2/3 full and place water bottle on the table with the cap returned on it.

Water glasses be refilled

½ gone

When may you stop refilling guests water glasses?

Once they have left

How soon should you take a cocktail order

As soon as you greet them, after water is offered

Garnishes are served on a martini garnish tray

Olives, Lemon twists, Blue Cheese stuffed olives, Curd stuffed Olives, Cocktail Onions

Difference between dry and extra dry martinis

Amount of Dry Vermouth

Tall Drink Means

The guest would like more mix with the liquor

Difference between a single and “rocks” pour

Single pour= 2 oz, rocks pour is 3 oz

How full do you fill a glass with ice for any beverage?

Completely full

What part of a glass should you never touch?

The rim or the top

How quickly should cocktails be served

5 minutes

In what order should you serve your guests beverages

Oldest women to youngest women, oldest man to youngest man

List the glass and garnish for the following drinks

1. Martini= martini glass , lemon twist or olive

2. Manhattan= rocks glass, lazzaroni cherry

3. Gibson= martini, cocktail onion

4. Gimlet= martini/ rocks glass, lime

5. Rob Roy= Rocks, lazzaroni cherry

6. Old Fashioned= rocks, orange twist

7. Moscow Mule= copper mug, lime

8. French 75= champaign flute, lemon twist

9. Bloody Mary= Pint, celery stalk, lemon wheel, olive

10. Maragrita= rocks glass, salt or sugar rim, lime wheel

11. Whiskey sour= coupe/ rocks, lemon peel around cherry on pick

12. Cosmo= martini glass, lime wheel

What is port

A sweet, fortified wine from Portugal

Cognac

A type of brandy, a spirit made from grapes, produced in Cognac region; rich, fruity and floral

Scotch? Single malt scotch and where is it produced

Whiskey- made in Scotland, typically distilled from barley and aged in oak casks for a minimum of three years. Known for smoky or peaty flavors.

Scotch whiskey made exclusively at a single distillery from malted barley, offering complex and refined characteristics

Lowlands, Islay, Campbeltown, highlands and speyside

Bourbon- small batch bourbon

Whiskey distilled from at least 51% corn and aged in new charred oak barrels, giving sweet and carmalized flavored- usually in US

• Small batch: made in limited quantities, typically blending a small number of carefully selected barrels. Known for richer and more complex flavor profile

Well Vodka

Wheatley

Well Rum

Ron de Barrilito

Well Gin

New Amsterdam

Tequila

Corazon blanco

Well Bourbon

Elija Craig small batch

Well Whiskey

Bullet rye, crown, jameson

Blended Scotch

Dewars

Single Malt scotch

Glenlivent 12

Cognac/Brandy

Hennessy VS E&J Brandy

Port (difference between the three)

1. Ruby: aged in a stainless steel tank/ < 7 years

2. Tawny: aged in smaller oak wooden barrels > years

3. Vintage: bottled after maximum of 18 months aged in wood and then aged in a bottle for decades

Bottled beer service

Tilt glass at 45 degrees, while pouring to minimize foam. Straighten the glass midway to create a 1-2 inch head

• presentation: serve bottles and cans alongside the poured beer and ensure the label faces the guest

Beer selections

Spotted cow

Karben 4 fantasy

Capital Brewing Wisconsin Amber

Good Ole Potosi Blonde Ale

Lake Louie- Kiss the Lips

New Glarus Two women

Potosi Smake Hallow IPA

Treow Barn Swallow Dry Cider

Budweiser

Stella

Sam Adams

Bud Light

Coors Light

Bell Two hearted IPA

Sam Adams Just a Haze

Blue Moon

Heineken

Guinness

Heineken 0.0

At what times throughout a guests visit do you offer wine

• when you first greet the table

• After of when taking the entree order

What is the portion of wine by the glass and how do you serve it

6 oz , pored into a wine glass on the table from a small decanter

Why should still white wine be served in a chiller rather than an ice bucket

To ensure that the wine doesn’t get TOO cold

Describe the service sequence for wine presentation

• Clean serviette and corkscrew before arriving at table

• The serviette should be folded on your arm and the bottle cradled in your left hand on the serviette (never carry a bottle by neck) Bring a small cordial shot glass for the cork)

• Check name, vintage, and type of wine before going to the table

• When presenting the bottle to the host (who ever ordered it)- serviette should be neatly folded long way and placed over the arm

• Bottle of wine should be placed over the serviette- in front of the host- when presented

• Repeat the name, vintage, and type to the guest

• Cut the foil below the lip keeping the bottle still and roating the knife around the bottle

• Wip the top of the bottle with your serviette

• Insert the corkscrew just off the center and twist firmly once, the rest shouldbe turning with no force necessary.

What do you do if a guest orders a second bottle of the same wine?

If a second bottle of wine is ordered, automatically bring the host a new glass to taste with and OFFER to get a new glass for their new guests. If a 3rd bottle is ordered, automatically bring new glasses

What do you do if a second bottle of a different wine?

You will need to bring new glasses and complete the full wine presentation

When do you refill the guests wine glasses?

When they are low but before they are empty

When should you suggest coffee?

After offering dessert

When a guest orders a coffee- what do you bring them?

Spoon, cream, sugar caddy

When a guest orders a cappuccino what do you bring them

Cappuccino caddy

Spanish Coffee

Rum, coffee liquor, orange liqueur, brown sugar rimmed glass, nutmeg

Order are courses served

1. Cocktails

2. Appetizers

3. soups

4. salads

5. entrees

6. dessert

7. coffee

Bread served

As soon as food has been ordered

Describe the following soups including serving plates and utensils

French Onion- rich beef broth with carmalized onions sopped with a baguette slice and bruleed gruyere and parm cheese

Lobster bisque- fresh Main lobster, brandy, cream and sherry

Cheese french onion soup

Gruyere and parmesan

Place spoon on table

right of the guest

Point Judith Calamari

Calamari rings and tentacles lightly breaded and flash fried to crispy served with saffron aioli for dipping

Raw Bar and appetizer items. Ounces, garnishes and sauces for each

Jumbo Shrimp Cocktail- 5 oz, Lemon, cocktail sauce

Crab and lobster Cakes

1 5 oz piece, ,lemon, red pepper coulis, basil oil

Lobster Bites

6 oz, lemon and argula, spicy ailoi

Lollipop Lamb chops

3oz, arugula, chimichurri

Cold Water oyster

6oz, lemon, Cocktail sauce, migonette dropper

Seared Jumbo Scallops

2oz, caviar, champagne and leek cream

Deviled eggs

4 oz, caviar and chives, no sauce

items on house salad

Greens, sherry vinaigrette, goat cheese, walnuts and apple chips

Chop house Chopped BLT wedge

Chopped iceberg lettuce, bacon lardons, heirloom tomatoes, Wisconsin blue cheese, chives and avacado

All available salad dressings

Caesar, sherry vinaigrette, white balsamic vinaigrette, blue cheese. NO RANCH