day 1 of training

only rocks margs can be made spicy

every table should be cleaned and sanitized before being re-sat

where is the towel hung to clean tables?

who should be notified if a guest has had too much to drink?

what does PPE stand for?

what is the job of a SA?

what size jiggers should always be used behind the bar?

what MUST be placed under the fruit caddies in the server alley & bar

what are some visible signs of intoxication? (choose all that apply)

where should the bus tub be placed while cleaning a table?

how should guest be greated when entering and exiting the building? (choose all that apply)

when greeting a bar guest, who should be introduced? (choose all that apply)

what is the shelf life of cut fruit?

what is the 10-4 rule?

bartenders- what TWO items are each guest given when eating at the bar top?

how can you upsell a whiskey and coke? (choose all that apply)

what are the flavors of margaritas that we offer? (choose all that apply)

sidework is performed throughout the shift

what is "flagging?"

bartenders- how long do you have to greet a guest?

jiggers are optional when making drinks

what questions should you ask when a guest orders a marg?(choose all that apply)

what items do you look for when checking an ID?

what are the roles of a to-go host? (choose all that apply)

which questions can be asked to determine if someone is a FTG? (choose all that apply)

what are acceptable forms of ID? (choose all that apply)

what is the MOST important part of your uniform?

what color bus tub do we use?

why do we use the pivot point system? (choose all that apply)

the roles of a host are: (choose all that apply)

which of the following is NOT part of the bubba's 33 story

what is "pre-bussing" ? (choose all that apply)