chuy's burritos, tacos, and salads quiz

Bean and cheese burrito

10" flour tortillas stuffed with beans and cheese covered with choice of sauce and cheese.

covered with choice of sauce

served with rice

ground sirloin burrito

0" flour tortillas stuffed with Ground sirloin, beans and cheese (all burritos with choice of sauce & cheese)

covered with choice of sauce

served with rice

roasted chicken burrito

roasted chicken, beans and cheese

covered with choice of sauce

served with rice

fajita chicken burrito

fajita chicken, beans and cheese

covered with choice of sauce

served with rice

steak burrito

Fajita steak and cheese wrapped in a warm flour tortilla,

recommended with Hatch Green Chile Sauce.​  

Served with Mexican or Green Chile rice, and refried beans.

soft tacos

Two flour tortillas filled with one of the following ingredients and served with rice and beans.
*Fajita chicken
*Fajita beef
*Line beef
All garnished with lettuce, mixed cheese, tomatoes and guacamole.
*Guacamole: Soft tacos with guacamole and salad mix. Garnished with lettuce, jack cheese and tomatoes.

crispy tacos

Fried corn tortillas filled with line beef, lettuce, tomatoes and mixed cheese. Served 3 to an order with rice and beans.

Tacos al Carbon

Fajita beef or chicken and fajita veggies (bell peppers, Anaheim peppers, green chiles, cilantro and grilled onions. garnished with lettuce, mixed cheese, tomatoes and guacamole.

shrimp taocs

two flour tortillas each filled with 5 crispy fried shrimp, a blend of napa and red cabbage, pico de gallo, creamy jalapeno

served with rice and beans

garnished with two lime wedges

what dressings do we offer

1. CILANTRO VINAIGRETTE: Dijon mustard, oil, red wine vinegar, carrots, cilantro, thyme, sugar and lime juice.
2. CREAMY JALAPENO: Buttermilk ranch, tomatillo sauce, cilantro and jalapenos.
3. HONEY MUSTARD: Dijon mustard, mayonnaise, buttermilk, honey, rice wine vinegar, Worcestershire, horseradish and ranch spices.

Mexi-cobb salad

Rows of diced fajita chicken, diced tomatoes, green chiles, diced avocados, blended cheese and jack cheese laid over a bed of salad mix. Salad dressing is served on the side and taken out ahead of the meal.

taco salad

Salad mix (red leaf, Boston, green leaf), carrots, red cabbage, diced tomatoes, jack cheese, tortilla strips and a scoop of guacamole. Can be served with either a choice of 4 oz. of fajita beef or chicken, combination, line beef or 2 more scoops of guacamole. Salad dressing is served on the side and taken out ahead of the meal.

tortilla soup

Chuy's famous recine Homemade chicken broth with freshly roasted, hand-pulled chicken, avocado, roasted corn, green chiles, tomatoes and cilantro, topped with cheese and tortilla strips. Can be served as a cup or bowl.

describe the process of bussing a table

-Remove everything from the table.
-Take bar glasses to bar and empty trash into trash can, then set in designated glass area.
-Crush all used silverware bags at the table to check for utensils and put in a cup.
-Wipe down table top and sides, then dry it.
-Wipe down ledge or wall around tables.
-Wipe down chairs or booths.
-Clean floor under and around table.
-Make sure table does not wobble.
-Take everything to the dishwasher.
-Stack like plates together.
-Toss silver into presoak tub.
-Empty trash into trash can.
-Scrape all plates into trash can with a spatula.
-Empty all chip baskets into trash.

describe a few ways you can enhance the experience for your customers

Drinks: Offer specific choices. Read the table to determine what offers to make.

Apps: Offer specific choices. Make appealing descriptions.

Entrees: Ask questions to find out what the customer is in the mood for. Offer a variety of options - grilled, fried, veggie, etc. Describe our famous items to the customer. Describe customer favorites and popular items. Always have recommendations ready.

name a few tips that can make working your sections easier

Show up to your shift prepared and ready to work.
Stay positive during the rush.
Stay calm, breathe deeply.
Walk to the wait station to collect thoughts about your tables.
Prioritize and consolidate treat your section like one big table.
Use your support staff- ask for help before you go down in flames.

what is the best way to ask kitchen for something you need

address people by name, ask calmly, friendly with a respectful tone of voice, make eye contact, say please and thank you

go through expo at the window

what is communication and why is it important

The act or process of using words, sounds, signs, or behaviors to express or exchange information or to express your ideas, thoughts, feelings, etc., to someone else. Its important because it helps things run smoothly.

what do you need to do to be great at answering the phone? what questions should you be prepared to answer?

Smile when you answer the phone Identify the restaurant location and yourself Be able to give directions to the restaurant from other parts of town. Operating hours, upcoming events, type of food, price range, and atmosphere. If you put someone on hold, check back within thirty seconds. Take great messages. If someone is not there, offer to take a message for them. Get the caller's name, the time they called and a brief message.

how should you treat your disabled customers

Be patient and get to know your customers needs. Treat the customer the way any other customer would be treated. However, the customer may request special assistance. In this case, do what you can to assist the customer. Braille menus are available.

name a few things you should avoid doing when accommodating a disabled customer

Deny access to disabled persons or their service dogs

Question the customers' disability.

Request proof of a disability or service animal.

Restrict access to the restaurant.

what is rule #2 and how does it relate to our general physical standards?

Keep the restaurant impressively clean and organized. taking pride in your workstation, General physical standards are also about keeping your section and work station clean and organized

generally describe our food standards and our food serving standards

Food Standards:
-All food is arranged according to presentation specs before it leaves the window.
-Wipe all plate and bowl rims clean before taking them from the window.
-Keep hot items hot and cold items cold.
-Make sure plates match the modifier: cut sour cream, no onions, etc.
-Get everything to the table ASAP - hot food is our #1 priority.

Food Serving Standards:
-Make sure the plate is perfect before serving it.
-Check for cracks and chips.
-Make sure hot pads do not get into the food.
-Check the plate once more before you set it down.
-Warn customers of any hot plates.
-Always put children's meals on cool plates.
-Hold utensils by the handle only.
-Always put garnish away from the customer.