Serving Quizlet Study Set Notes

Tea Types

  • Black Tea: Fully fermented, oxidized for 24 hours, then dried to halt oxidation.
  • Green Tea: Slightly withered, rolled, and immediately fired to prevent oxidation.
  • Oolong Tea: Semi-fermented, hand-rolled with varying oxidation levels; often more expensive.
  • White Tea: Steamed immediately after picking; not withered, rolled, or fermented.
  • Flavored Teas: Teas with natural flavorings like flowers, herbs, fruits, or oils (100% natural).
  • Herbal Teas: Blends without camellia sinensis; contain herbs, flowers, fruits, and oils.

Wine Presentation

  • The '3 V's': Vintage, Varietal, Vineyard.
  • Always bring a napkin for presentation and function.
  • Corkscrew Placement: Slightly off-center unless wax is present, then directly through.
  • Pouring Order: Ladies first (left of host), then men, then host.
  • To-Go Corking (Colorado Law): Re-cork with original cork, place in wine bag, seal with sticker; inform guest to keep sealed.
  • Selling Wine at the Table: Present with napkin, state '3 V's', offer taste, respond to jokes, serve properly.
  • Wine Rejection: No questions; offer a new bottle, return the list, or suggest another.
  • Cork Handling: Present to the host for approval, then take it when leaving.

Chai

  • Concentrate-to-Milk Ratio: 60% concentrate, 40% milk/soy.
  • Appearance: Chai should not have foam, froth, or head.
  • Importance: The server is the final mixologist; quality depends on them.

Well Liquors & Upsells

  • Vodka:
    • Well: [insert your well]
    • Upsells: Tito’s, Grey Goose
  • Gin:
    • Well: [insert]
    • Upsells: Bombay Sapphire, Hendrick’s
  • Whiskey:
    • Well: [insert]
    • Upsells: Jameson, Bulleit
  • Bourbon:
    • Well: [insert]
    • Upsells: Maker’s Mark, Woodford Reserve
  • Scotch:
    • Well: [insert]
    • Upsells: Glenlivet, Macallan
  • Tequila:
    • Well: Exotico
    • Upsells: Espolon, Don Julio
  • Rum:
    • Well: [insert]
    • Upsells: Bacardi, Cihuatan

Cocktails

  • Elderflower Sour: Boodles Gin, elderflower liquor, lemongrass, lavender bitters.
  • Blueberry Old Fashioned: Laws Rye, blueberry, bitters.
  • Mallory Cave Citrus Mojito: Cihuatan Rum, orange bitters, pineapple, lime, mint.
  • Oaxacan Smoke: Mezcal, blood orange, habanero tincture, lime.

Mimosas & Bloody Marys

  • Mimosa Flavors: Orange, cranberry, grapefruit, pineapple, passion fruit, mango.
  • Bloody Mary Options: Bacon-infused, peppercorn-infused, traditional.
  • CHAUTAUQUA BREAKFAST: Two fresh eggs, choice of meat, house-made pastry, and a side.
  • BREAKFAST BURRITO: Spicy chorizo, roasted poblano, pork green chili, cheddar, and breakfast potatoes in a warm tortilla.
  • BISON BURGER: Local bison, gorgonzola fondue, spicy tomato jam, and a fried onion ring.
  • OAXACAN CHICKEN: Black mole over chicken, wild rice pilaf, and broccolini, topped with sesame and nuts.
  • BRAISED BISON: Bison with whipped potatoes and glazed heirloom carrots, finished with bison jus.

Additional Information

  • Milk options: Oat, soy, whole.
  • Espresso flavor options: Caramel, peppermint, hazelnut, vanilla.
  • Serving/Clearing: Serve from the left, clear from the right.
  • Between courses: Pre-bus the table.
  • Posture: Stand upright—no leaning or kneeling.
  • Suggestions: Apps, desserts, and tea/coffee at every table.
  • Drink Refills: Pour while glasses stay on the table.
  • Downtime activities: Stock dishes, clean, learn menus, check the “Are You Bored” list.