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Training Day Three Recap Flashcards | StudBud
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Training Day Three Recap
Training Day Three Recap
31 terms
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StudBud Administration
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31 plays
Imported from external platform
Flashcards
31 cards
F
Practice quiz
P
Host live
L
Questions
31
Answers
1
What should you do if your table needs more time between courses?
place a hold on the ticket
alert the chef/expo
let it come out, we need to turn the table
leave the food in the window until they are ready
2
What are the two sauces on the
Wood Grilled Wings?
Green Chili
Hudson Rose Barbecue
Hudson Rose Buffalo
Red Sriracha
Chili Billy
Sweet Thai Chili
3
When should the table be reset after the guest leaves?
Within 10 Minutes
Within 5 Minutes
Only if the table is needed
Immediately
4
Who will be primarily running the food to the table?
The Chef
Eric
Bussers
Runners
5
If a bottle of wine is ordered, the server can choose to open it in front of the table or at the bar.
False
True
6
Artichoke Fritter
- egg battered artichokes, _______ sauce, caper berries, crispy artichokes.
Citrus
Béchamel
Francaise
Demi Glace
7
If you are clearing drinks, you should ALWAYS use a tray.
False
True
8
What type of mushroom is a
Hen of the Woods?
Shiitake
Maitake
Porcini
Enoki
9
What are
after
dinner drinks called?
Aperitifs
Liqueurs
Cordial
Digestifs
10
How many
Caviar Dogs
come in a single order?
Four
Three
Five
Two
11
Amaretto is a ______.
Liquor
Cordial
Digestif
Liqueur
12
All dishes go to ______.
Server Stations
Dish Pit
Prep Kitchen
Basement
13
Select the two
Dogs
on the Dinner Menu
Backyard Style
Chupey Style
Charlie Style
Caviar Dogs
Chicago Style
New York Style
14
Within how many seconds should the server greet the table?
30 Seconds
60 Seconds
120 Seconds
Wait for the host/hostess to tell them they have sat a table
15
What should the server do while pouring water? (select all that apply)
Talk about the TV show you have been watching
Make intense eye contact and say nothing.
Make Conversation
Stay Silent
Walk guests through the menu
Recommend Specials
16
How many people should clear a table of 3 or more?
3 People
6 People
1 Person
2 People
17
Which
vodkas
do we offer?
Stoli
Helix
Ketel One
Grey Goose
Absolut
Titos
18
Select the three modifiers for the
Octopus Carpaccio.
No Oil
No Crouton
No Cheese
No Dill
No Vinaigrette
No Corn
19
The MOST important procedure to follow while taking an order is ________
Singing Happy Birthday
Taking the Full Order
Asking about Allergies
Taking the Drink Order
20
How are we presenting checks?
Printed
Handhelds
Printed on Branded Post Card
21
Amaro is Italian for ______.
Tart
Bitter
Sweet
Salty
22
Who came up with
The Caviar Dogs
?
Eric
Nicolette
Chef Andrew
Katie
23
What do we use to input the order?
TeamWork
Toast Handheld
Aloha
7rooms
24
How should we set the table if the guests are sharing?
With New Napkins
With Spoons and Plates
With Plates
With a Linen
25
Who do you serve first to taste the wine?
Whoever Ordered it
Birthday Girl
The Host
26
What is the sauce on the
Bison Short Ribs?
Red Wine Beef Jus Reduction
Burgundy Reduction
Red Wine Shallot Reduction
White Wine Jus
27
What are the three possible modifiers for the
Lobster Pot Pie
?
No Lobster
No Lemon Zest
No Butter
No Chives
No Crust
28
Aperitifs are best served prior to the meal and are usually dry and sweet.
False
True
29
When should the server check in after the table receives their food?
10 minutes
Right after the food is set down
2 Bites 2 Minutes
When the guest is halfway through the meal
2 Bites, 4 Minutes
3 Bites 3 Minutes
30
Servers should always being making...
Conversation
Friends with the guests
Eye contact
Recommendations
31
Eric has a Shellfish Allergy. Select the two Entrees he
can't
have.
Chinatown Style Branzino
Wild Salmon
Salt & Pepper Lobster
Jersey Clams Fideos
