HEFNER GRILL SERVER CERTIFICATION

Transcription

1 HEFNER GRILL SERVER CERTIFICATION PHASE 1: TRAINING OUT OF 10 % PHASE 2: LOCAL OPTIONS OUT OF 23 % PHASE 3: FOOD AND MENU OUT OF 375 % PHASE 4: BAR & WINE OUT OF 68 % PHASE 5: SERVICE OUT OF 9 % PHASE 6: THE WAIT OUT OF 15 % THE FINAL AVERAGE OUT OF 500 % PHASE 1: TRAINING What did you think of your training? What are your short and long term goals at Hefner Grill? What did you learn from your follow shift? What did you learn from your first reverse? What did you learn from your second reverse? What did you learn from your third reverse? Do you feel you have been trained well enough to be by yourself? What safety issues do we deal with every day? What do think of the idea of teamwork? What is the most important part of your uniform? PHASE 2: LOCAL OPTIONS What is our phone number? What is our address? Who is the president of HSRG? What does HSRG stand for? Who is the Vice President of Operations? Who is your Area Partner? Who is the GM? Who is our Senior KM? Who are the FOH managers? BOH managers? What is the last day you can turn in a schedule request? Who writes your schedule? What day is payday and when can you pick up your check? Where is employee parking? What is the proper way to answer the telephone? Do we accept checks? What credit cards do we accept? What are our hours of operation? Do we take reservations? What are the denominations of our gift cards? Do we have a dress code? If so, what is it?

2 PHASE 3: FOOD & MENU STARTERS SPINACH & ARTICHOKE DIP o SPINACH o ARTICHOKE HEARTS o PARMESAN CHEESE SAUCE o CHIPS o SALSA CRAB CAKE APP o TWO CRAB CAKES o RED/YELLOW BELL PEPPERS o JAPANESE BREAD CRUMBS o SPICES o BEURRE BLANC SAUCE o TOMATOES o SAUTEED CRAWFISH BALTIMORE BLUE CRAB DIP o CREAM CHEESE o CRAB MEAT o GREEN ONIONS o SPICES o CHIPS CRISPY CALAMARI O BOZ. O SQUID o RINGS AND TENTACLES o SPICY RED SAUCE o PARMESAN CHEESE AHI SESAME TUNA APP o 4.5 OZ. o SUSHI GRADE TUNA o BLACK AND WHITE SESAME SEEDS o SEARED RARE o WASABI AOILI o ASIAN MUSTARD o SHAVED PICKLED GINGER JUMBO SHRIMP COCKTAIL o 8 o BOILED o PEELED o SPICY COCKTAIL SAUCE OYSTERS ON THE HALF-SHELL o HAND SHUCKED o COCKTAIL SAUCE o RAW HORSERADISH o 2 OYSTER FORKS o 6 OR 12 PER ORDER o CAN YOU EVER TAKE OYSTERS TO- GO TOMATO & MOZZARELLA CAPRESE o HOTHOUSE VINE RIPE TOMATOES o RED AND YELLOW GRAPE TOMATOES o FRESH MOZZARELLA o RED ONIONS o FRESH BASIL o EXTRA VIRGIN OLIVE OIL o BALSAMIC VINEGAR o CRACKED BLACK PEPPER OYSTERS ST. CHARLES o 6 FRIED OYSTERS o PARMESAN SPINACH o SERVED ON HALF SHELL o JALAPENO MAYO o SPICY BUFFALO SAUCE SALADS TABASCO CAESAR SALAD o ROMAINE LETTUCE o PARMESAN o CROUTONS o CAESAR DRESSING UPSELL: o BLACKENED CHICKEN o BLACKENED TUNA

3 THE NEWPORTER SALAD o GRILLED CHICKEN o SEASONAL GREENS o ARUGULA o BACON o FRESH APPLES, MANGOS o CORN, CARROTS, ASPARAGUS, EGGS o TOASTED SWEET CASHEWS o MANCHEGO CHEESE o HONEY LIME VINA o GRAPE TOMATOES MEDITERRANEAN TUNA SALAD o AHI TUNA MR o BLACK/WHITE SESAME SEEDS o MIXED GREENS o FIELD GREENS o MANGO o AVOCADO o RED BELL PEPPERS o RED ONIONS o FETA o SPICED PECANS o CHAMPAGNE VINA LOUIE SALAD o 5 JUMBO COCKTAIL SHRIMP o ICEBERG WEDGE o ROMA TOMATOES o AVOCADO o RED/YELLOW GRAPE TOMATOES o WHITE BALSAMIC VINAIGRETTE o FRESH CRACKED PEPPER o 1000 ISLAND DRESSING HOUSE SALAD o SALAD MIX o TOMATOES o CUCUMBERS o CROUTONS o PEPPERICHINI PEPPER o CHOICE OF DRESSING SALAD DRESSINGS o RANCH o HERBAL VINAIGRETTE o SPICY CAESAR DRESSING o BLEU CHEESE o HONEY MUSTARD o 1000 ISLAND o HONEY LIME VINAIGRETTE o CHAMPAGNE VINAGRETTE SOUPS CRAB BISQUE o CREAM BASED o CRAB MEAT o SPICES o GARNISHED WITH: o PARSLEY o PAPRIKA EAST WHARF GUMBO o SPICY o ANDOUILLE SAUSAGE o CRAWFISH o CHICKEN o RICE o VEGETABLE SANDWICHES (LUNCH MENU) ALL SERVED WITH WHAT SIDE? o SHOESTRING FRIES CALIFORNIA BURGER o 8 OZ. CERTIFIED ANGUS BEEF o GRILLED o AVOCADO o SOURDOUGH BREAD o MAYO o SPROUTS, TOMATO, RED ONION o JACK & CHEDDAR CHEESE

4 CLASSIC CHEESEBURGER o 8 OZ. CERTIFIED ANGUS BEEF o LETTUCE otomato o ONION o CHEDDAR REUBEN o CORNED BEEF o SAUERKRAUT o BABY SWISS CHEESE o RYE BREAD o 1000 ISLAND ON THE SIDE CUBAN o SALAMI o DELl HAM o SLOW ROASTED PORK o LETTUCE, TOMATO, PICKLE o BABY SWISS & PROVOLONE CHEESE o CIABATTA BREAD o SPICY MUSTARD AIOLI CLUB o HONEY WHEAT BERRY BREAD o TURKEY, HAM, BACON o MAYO o JACK & CHEDDAR o TOMATOES o LETTUCE ROASTED TURKEY SAND o 6 OZ TURKEY BREAST o MAYO o CHEF'S DRESSING (HORSERADISH/BROWN MUSTARD) o SPROUTS o AVOCADO o RED ONION o HAVARTI CHEESE o WHEAT BERRY BREAD CHICKEN CIABATTA SANDWICH o BLACKENED CHICKEN o RED/ YELLOW BELL PEPPERS o ONIONS o POBLANOS o BACON o JACK o CHIPOTLE MAYO PASTA BOLOGNESE o GROUND BEEF o ITALIAN SAUSAGE o ROASTED RED PEPPER CREAM SAUCE o PEAR TOMATOES o GARLIC o CHEESE BREAD PAUL'S PASTA o ALFREDO OR SPICY RED SAUCE o FETTUCINE NOODLES o ASPARAGUS o ARTICHOKE HEARTS o MUSHROOMS o UPSELL? o BLACKENED CHK OR SHRIMP MAINS PORK CHOP o 10 OZ. BONE IN o MUSTARD & HERB ENCRUSTED o GRILLED o MUSHROOM & CAPER SAUCE o GARLIC MASH & SEASONAL VEG RIBS o FULL RACK, BABY BACKS o SMOKED PORK RIBS o HEAD COUNTRY BBQ o COLESLAW & SHOESTRING FRIES o FINGER LINEN

5 FRIED CHICKEN o LEG, BREAST, THIGH o DEEP FRIED o GARLIC MASH & SEASONAL VEG o FINGER LINEN SIRLOIN o 8 OZ. PRIME SIRLOIN o SEASONED & GRILLED o ASK FOR COOK TEMP o GARLIC MASH & SEASONAL VEG CHOICE AGED FILET o70z. o SEASONED & GRILLED o ASK FOR COOK TEMP o GARLIC MASH & SEASONAL VEG SEAFOOD BLACKENED TILAPIA o 8 OZ. BLACKENED TILAPIA o JUMBO BLACKENED SHRIMP o SCALLOP o BROWN BUTTER SAUCE o WITH RICE & SEASONAL VEG CEDAR PLANK SALMON o 8 OZ. FILET o MAPLE GLAZE o BAKED ON A CEDAR PLANK o CARAMELIZED RED ONIONS o HORSERADISH CREAM SAUCE o WITH SEASONAL VEG o WHAT DO YOU TELL KM AT LUNCH? FRIED SHRIMP O 8 o BUTTER-FLIED o TEMPURA BATTER o JAPANESE BREAD CRUMBS o COCKTAIL SAUCE o COLESLAW & SHOESTRING FRIES o ALSO AVAILABLE GRILLED PEPPER CRUSTED TUNA o 8 OZ. SUSHI GRADE TUNA (MR) o FRESH CRACKED BLACK PEPPER o SESAME SOY GLAZE o WASABI AIOLI o WITH RICE & SEASONAL VEG PECAN CRUSTED TROUT o 8 OZ. FILLET OF TROUT o ROLLED IN A PECAN CRUST BREADING o DEEP FRIED o DILL TARTAR & JALAPENO RELISH o WITH RICE & SEASONAL VEG o ALSO AVAILABLE GRLD OR BLKND SEAFOOD ENCHILADAS o TWO CORN TORTILLAS o SHRIMP, SCALLOPS, MUSHROOMS o ANCHO CHILl SAUCE o MONTEREY JACK CHEESE o RED BEANS AND RICE o SOUR, PICO, GUAC COCONUT SHRIMP o8 o TEMPURA BATTER o ROLLED IN COCONUT o ORANGE MARMALADE o COLESLAW & SHOESTRING FRIES o ALSO AVAILABLE GRILLED FRIED CATFISH o 8 OZ. CATFISH o CORNMEAL CRUSTED o PLUM MUSTARD SAUCE o DILL TARTAR SAUCE o COLESLAW & SHOESTRING FRIES

6 FISH TACOS o 2, WHITE CORN o HADDOCK TENDERS o CHEDDAR CHEESE o CUCUMBER SALSA o COLESLAW o HANKS TACO SAUCE o SHOESTRING FRIES FISH & CHIPS o 8 OZ HADDOCK o BOULEVARD WHEAT o DILL TARTAR o SHOESTRING FRIES SIDES NAME ALL OF OUR SIDES: o SQUASH ROCKEFELLER o SHREDDED COLE SLAW o SHOESTRING FRIES o GARLIC MASHED POTATOES o RED BEANS AND RICE o FRIED GREEN BEANS o EDAMAME o CUP OF SOUP o OKRA o SEASONAL VEG o TOMATO, BLEU CHZ & BALSAMIC o ADDITIONAL CHARGE: o ADD ON SHRIMP SKEWER o ASPARAGUS o FRIED GRN BEANS DESSERTS DESSERTS CREME BRULEE o CREAMY VANILLA CUSTARD o CARAMELIZED SUGAR o FRESH MIXED BERRIES o VANILLA BEANS KEY LIME PIE o GRAHAM CRACKER AND PECAN CRUST o KEYLIME CUSTARD o WHIPPED CREAM 6 LAYER CHOCOLATE CAKE o RICH CHOCOLATE CAKE o SEEDLESS RASPBERRY GLAZE o CHOCOLATE GANACHE o TOPPED WITH POWDERED SUGAR o FRESH MIXED BERRIES ON THE SIDE o SCOOP MINT CHOC CHIP ICE CREAM o RASPBERRY SAUCE REDUCE PORTIONS AT LUNCH: O AM SHRIMP O AM FDCAT o AM PECAN TROUT o AM TILAPIA o AM PEPPER TUNA o AM % RACK OF RIBS KID'S ITEMS LIST OUR KID'S ITEMS: o CATFISH o CHEESE DILLA o CHICKEN FINGERS o POPCORN SHRIMP o SIRLOIN o KID CHEESE BURGER o KID FRENCH TOAST (BRUNCH) o KID SCRAMBLED EGGS (BRUNCH) SUNDAY BRUNCH ITEMS HAM & CHEESE OMELET o 3 EGG OMELET o DICED HAM o CHEDDAR CHEESE

7 ANDOUILLE OMELET o 3 EGG OMELET o DICED ANDOUILLE o CHEDDAR CHEESE o ANDOUILLE SAUCE o HASH BROWNS EGGS BENEDICT o 2 POACHED EGGS o HOLLANDAISE SAUCE o SLICED HAM BREAKFAST ENCHILADAS o TWO FLOUR TORTILLAS o YELLOW ONIONS o RED/GREEN BELL PEPPERS o ANDOUILLE SAUSAGE o JACK AND CHEDDAR CHEESE o RED GRAVY EGGS BALTIMORE o 2 POACHED EGGS o 2 CRAB CAKES o HOLLANDAISE SAUCE SOUTHERN EGGS BENEDICT o 2 POACHED EGGS o 2 CORN CAKES o 2 FRIED GREEN TOMATOES o GUACAMOLE o HOLLANDAISE THE GRILL BREAKFAST o 3 EGGS SCRAMBLED o CHOICE OF BACON OR SAUSAGE FRENCH TOAST o 2 SLICES OF FRENCH TOAST o DUSTED WITH POWDERED SUGAR o MAPLE SYRUP o CHOICE OF BACON OR SAUSAGE

8 PHASE4: BAR NAME 3 SCOTCHES. NAME 3 GINS. NAME 3 VODKAS. NAME 3 BOURBONS. NAME 3 RUMS. NAME 2 COGNACS. NAME 3 TEQUILAS. NAME ALL OF OUR IMPORT BEERS. NAME ALL OF OUR DOMESTIC BEERS WHAT BRAND OF BRANDY DO WE CARRY? WHAT DO YOU ASK WHEN A GUEST ORDERS A MARTINI? o GIN OR VODKA? o UP OR ROCKS? o OLIVE OR TWIST? WHAT'S THE GARNISH FOR CLEAR LIQUORS WITH A CLEAR MIX? o LIME SQUEEZE WHAT KIND OF BLOODY MARY MIX DO WE USE? O ZINGZANG NAME AN AFTER DINNER DRINK. o HEFNER CAFE o IRISH COFFEE o SNUGGLE WHAT KIND OF WATER DO WE SERVE? O AQUA PANNA o SAN PELLEGRINO o TAP

9 WHAT IS IN THE PERFECT MARGARITA? o JOSE CUERVO TRADITIONALE o GRAND MARNIER o COINTREAU o RITA MIX o OLIVE/LIME/OLIVE o SALT RIM NAME OUR 3 SPECIALTV DRINKS: o PERFECT BLOODY MARY o PERFECT MARGARITA o PEACH BELLINI WHAT'S THE GARNISH FOR ALL SOURS & COLLINS? o ORANGE FLAG NAME THREE CHARDONNAYS. NAME THREE CABERNETS. NAME TWO MERLOTS. WHAT IS OUR WHITE ZINFADEL? WHAT SPARKLING WINES DO WE CARRY? HOW MUCH WINE DO WE POUR PER GLASS? O 60Z

10 PHASE 5: SERVICE 1. WHAT IS THE MAXIMUM NUMBER OF GUESTS THAT CAN BE RUNG UP ON ONE TICKET? 2. YOUR ARMS ARE FULL OF DIRTY DISHES AND YOU REALIZE THAT A TABLE HAS NOT BEEN GREETED, WHAT DO YOU DO? 3. HOW SOON SHOULD A GUEST RECEIVE THEIR FIRST ROUND OF DRINKS ONCE ORDERED? 4. NAME THE SEVEN STEPS OF SERVICE? 5. WHAT ARE THE 4 R'S? 6. A GUEST HAS A BUG IN THEIR MEAL, WHAT DO YOU DO IF ANYTHING? 7. YOU NOTICE THAT A GUEST HAS NOT ENTERED THE TOTAL AMOUNT CORRECTLY ON THEIR CREDIT CARD, WHAT DO YOU DO? 8. DO WE AUTOMATICALLY SERVE STRAWS WITH WATERS? 9. EXPLAIN THE CASH OUT PROCEDURE IN DETAIL. PHASE 6: THE WAIT 1. DID THE GREETER SAY HIS/HER NAME? 2. DID THE GREETER SMILE? 3. DID YOU R SERVER TELL YOU ABOUT THE FEATURES? 4. WERE SPECIFIC DRINKS AND STARTERS OFFERED? 5. DID YOU SERVER DO A QUALITY CHECK ON THE STARTER? 6. WHEN YOU ORDERED YOUR MEAL DID THE SERVER ASK ALL THE APPROPRIATE QUESTIONS? 7. DID THE SERVER UPSELL? 8. DID HE/SHE COME BACK TO SEE IF YOU ENJOYED THE SALAD? 9. DID THE SERVER CHECK BACK TO SEE IF YOUR ENTREE WAS PREPARED PROPERLY? 10. WAS A DESSERT OFFERED? 11. WAS A COFFEE/AFTER DINNER DRINK OFFERED? 12. WAS CHECK PRESENTED IN A TIMELY MANNER? 13. WAS CHANGE RETURNED IN A TIMELY MANNER? 14. DID THE SERVER UTILIZE TEAM WORK? 15. DID THE SERVER THANK YOU FOR COMING INTO HEFNER