555 Server Final

Front 1

555 address and phone number

Back 1

555 East Ocean Blvd, Long Beach

562-437-0626

Front 2

Hours of operation

Back 2

Lunch:

Monday-Friday 11:30am-3pm

Dinner:

Monday-Thursday 5:30pm-10pm

Friday and Saturday 5pm-11pm

Sunday 5pm-10pm

Bar menu only:

Monday-Thursday 3-5:30

Friday 3-5

Front 3

Who is Sam King

Back 3

CEO

Front 4

Who is RJ Thomas

Back 4

President and COO

Front 5

Who is Mark Augerton

Back 5

Vice President of operations for Kings signature groups

Front 6

Who is the GM

Back 6

Dominic Brenn

Front 7

Who is the chef

Back 7

Andrew Smith

Front 8

FOH Manager

Back 8

Ross Wrightson

Front 9

FOH Manager

Back 9

Aimee Belmonte

Front 10

FOH Manager

Back 10

Adam Seaboch

Front 11

Sous chef

Back 11

Javier Villatoro

Front 12

Director of operations

Back 12

Gregg Rinaldi

Front 13

Regional service manager

Back 13

Autumn Beck-Thornton

Front 14

Regional culinary manager

Back 14

Doug Farnsworth

Front 15

Guest must be greeted within _ minutes of being seated

Back 15

1 minute

Front 16

Three purposes of the preshift meeting

Back 16

Educate

Communicate

Motivate

Front 17

Kings signature locations

Back 17

555 East American steakhouse

Lou and Mickey's

Pier Burger

Meat on Ocean

Water Grill

Front 18

Kings fish House locations

Back 18

Carlsbad

Long Beach

San Diego

Huntington Beach

Front 19

Home Office address

Back 19

Costa Mesa

Front 20

What does guest first mean to you?

Back 20

Providing exemplary and personalized service while meeting the standards of the restaurant

Front 21

Give an example of guest first

Back 21

Asking them how they are, carrying something for them, or pulling out a chair

Front 22

Product guarantee

Back 22

We unconditionally guarantee our product and service

Front 23

What is the concept for 555

Back 23

555 offers superior prime beef, an award winning wine list in a classic yet comfortable ambience

Front 24

What is the molten chocolate souffe served with?

Back 24

Creme anglaise

Front 25

What is the production time for the chocolate souffle

Back 25

20 minutes

Front 26

Describe the baked goat cheese and roasted garlic

Back 26

2.5 oz of chevre goat cheese wrapped in a marinated grape leaf, a whole roasted bulb of garlic, and tomato bruschetta server with buttered sourdough toast

Front 27

Braised meatballs in gravy with Gouda cheese

Back 27

Beef meatballs in a meter cheese sauce with gouda and herbs, served with sourdough slices

Front 28

3 soups on the menu

Back 28

Clam chowder

Crab Bisque

French onion soup - veal+lamb stock

Front 29

The three cheese in the French onion soup

Back 29

Comte

Gruyere

Parmesan

Front 30

Grilled artichoke prep and sauce

Back 30

One whole quartered artichoke, cooked, marinated in olive oil, grilled.

Served with roasted garlic aioli

Front 31

Fried calamari (prep and what it's served with)

Back 31

10 oz of rings and tentacles tossed in tapatio and soy sauce, then dusted in flour and deep fried.

Served with tartar sauce, cocktail sauce, and half a lemon.

Front 32

Describe seared ahi app

Back 32

3.5 oz (6 slices) of peppercorn crusted ahi served rare with a ponzu, seaweed salad, pickled ginger, wasabi, and cucumber salad

Front 33

Ocean Blvd including garnish

Back 33

2oz new Amsterdam vodka, lemon juice, and muddled basil and strawberry. Served with a slapped basil leaf

Front 34

El Diablo with garnish

Back 34

Creme de meur, fresh lime juice, rancho de alegra tequila, blue weather agave and ginger beer

Garnished with lime and skewered blackberry

Front 35

Cantaloupe with garnish

Back 35

Watermelon liquor, Citron Amsterdam, and orange juice

Garnished with lime wedge

Front 36

Standard pour at the bar?

Back 36

Standard pour is 2 oz

Front 37

Well rum

Back 37

Cruzan

Front 38

Well Tequila

Back 38

Rancho Alegra

Front 39

Well Gin

Back 39

Prairie Organic Gin

Front 40

Well Vodka

Back 40

New Amsterdam

Front 41

Well whiskey

Back 41

Evan Williams (bourbon), Jack Daniels (rye)

Front 42

Well Scotch

Back 42

Farmhouse Grouse

Front 43

Well Brandy

Back 43

Christian Brothers

Front 44

Why is completing your circle of responsibility crucial?

Back 44

So that the guest receives the best possible service and the restaurant runs smoothly and efficiently.

Front 45

Production times?

Back 45

Soups/salads: 5-7 mins

Apps: 7-10

Lunch entrees: 10-12

Dinner entrees: 17-20

(30+ minutes for larger steaks)

Front 46

Cooking chart temperatures

Back 46

Black and Blue: charred on one side, raw inside

Medium rare: red, warm center

Medium well: slightly pink

Front 47

How much bread for a party of 2?

Back 47

3 rolls and 1 pat of butter

Front 48

3 reasons to suggestive sell?

Back 48

Up your check average

Build guest confidence

Introduce guests to new and interesting options

Front 49

4 filet options (include aging and oz)

Back 49

-wet aged 8 oz filet

-wet aged 12 oz filet

-wet aged 14 oz filet

-wet aged filet 3 ways

Front 50

What percentage of all beef is graded prime?

Back 50

Less than 3% of all beef in the US is graded prime

Front 51

Why do we serve choice filet mignon instead of prime?

Back 51

Because the filet mignon is the leanest piece of meat, so the difference in flavor would not be enough to justify the increase in price

Front 52

3 starch options that come with the steaks?

Back 52

Baked potato

Fries

Mashed potatoes

Front 53

5 streak preparations and charges

Back 53

Blackened - seared with Cajun spices- $3

Pepper style steak- topped with Brandy peppercorn sauce- $3

Capella style - topped with heavily browned mushrooms and onions - $6

Melted Danish Blue Cheese - $4

Lump crab Oscar - asparagus and bearnaise - $16

Wild south African lobster tail - 6 oz - 25

Front 54

Describe wet aging?

Back 54

Meat is vacuum sealed so that its juices break it down, creating a more tender piece of meat

Front 55

Describe dry aging?

Back 55

Meat is kept in heavily controlled open air environment, which causes the sugars to move towards the outside of the meat. This instills the meat with a more rich and robust flavor

Front 56

How do we cook ur beef and at what temperatures?

Back 56

Broiled: dredged in tallow, and then cooked in oven at 1600°

Front 57

4 options for the NY strip steak

Back 57

- wet aged 14 oz prime ny strip

- wet aged 14 oz grass-fed by strip

- wet aged 6 oz Japanese A5 wagyu

- dry aged NY strip (various oz)

Front 58

3 ribeye options

Back 58

- wet aged 16 oz ribeye

- wet aged 12 oz American wagyu

- dry aged ribeye (various oz)

Front 59

5 shareable sauces?

Back 59

Bearnaise

Bordelaise

Chimichurri

Horseradish

Peppercorn cream

Front 60

Grass fed natural beef raised in and finished with

Back 60

Raised in Bakersfield and finished with carrots

Front 61

American wagyu

Back 61

Result of cross breeding Japanese cattle with continemtal breeds of cattle

Front 62

Describe chocolate pudding

Back 62

Warm bread pudding topped with hazelnut ice cream, served with creme anglaise, toasted hazelnuts, and raspberry puree

Front 63

Automatically butterflied steaks

Back 63

8oz, 12oz filet, and the 12 oz culotte so it cooks evenly

Front 64

5 dressings for salad

Back 64

Ranch, Bleu cheese, basil vinegarette , honey mustard, 1000 island

Front 65

Name all 4 draft beers

Back 65

Stella, 805, timeless pint, stone IPA

Front 66

Name all bottled beers (9)

Back 66

Amstel, Buckler, Budweiser, Bud Light, Coors Light, Corona, Guinness, Heineken, New Castle

Front 67

Describe the rack of lamb

Back 67

4 bones coated with Dijon, egg, and crusted with rosemary, served on a bed if mashed potatoes and sauteed spinach with a black currant sauce

Front 68

Four items we highlight in a menu tour

Back 68

- oysters

- explain Daily cuts

- seafood

- offer salad/appetizer

Front 69

4 areas to highlight when talking about daily cuts

Back 69

- Dry aged gives a more robust flavor

- cut at the beginning of the shift by our butcher (he predetermines the sizes, first come first serve as available) (about 20% of the weight is going to be bone)

- comes with choice of potato, or other side for additional charge

- steak add ons

Front 70

How long before check backs?

Back 70

2 minutes or 2 bites

Front 71

Check backs are imperative because?

Back 71

Because we can ensure guest enjoyment, and to clear plates, and mark for the next course

Front 72

3 examples of table maintenance throughout service?

Back 72

Clearing dishes that are no longer in use, marking for the next course, and maintaining refills

Front 73

How long does it take for an oyster to grow to market size?

Back 73

Usually anywhere from 2-4 years

Front 74

The three C's of oyster shucking?

Back 74

Cold

Cut

Clean

Front 75

Difference between intertidal and subtidal oysters

Back 75

Intertidal: grow on fixed spots that the tide can fall below. Their placement helps to strengthen their abductor muscle, which allows them to remain closed after being harvested. This increases the flavor

Sub-tidal: hang/float in the water, their growing period is shorter which results in oysters that are less plump

Front 76

How many calories in an oyster?

Back 76

17 calories

Front 77

Pacific versus Eastern oysters

Color and flavor

Back 77

Eastern: lighter shell, more mild

Pacific: darker shell, more flavorful

Pacific is more plump because they're grown intertidally

Front 78

Beverages to offer with oysters

Back 78

- one dimensional crisp white wine (Sauvignon or a flume Blanc)

-vodka

- Cold malty beer with hops, the fuller the better

Front 79

Entree to suggest to a vegetarian

Back 79

The spaghetti with tomato and basil

Front 80

Describe Mary's chicken

Back 80

1/2 a bone in chicken marinated in harissa paste, served with choice of potato, and a sauce of harissa marinade, chicken au jus, butter and watercress

Front 81

Describe the sauteed mushrooms

Back 81

Mushrooms sauteed in butter, a marsala wine, balsamic vinegar, shallots, canola oil, salt, pepper, and parsley

Front 82

Describe asparagus side

Back 82

8 pieces of grilled asparagus, topped with olive oil, salt, pepper, and gremolata

Front 83

Describe the fire roasted broccolini

Back 83

Broccolini grilled with marinated feta, tahini, and pickled shaved radish

Front 84

Describe wildflower and rye

Back 84

Straight rye whiskey, fresh lemon juice, wildflower honey, and lavender essence, served up and garnished with an orange peel

Front 85

Describe Essex street

Back 85

London dry gin, cucumber,dill, lime, elderflower, and a pinch of salt. served up and garnished with dill and a cucumber slice

Front 86

Margarita verde

Back 86

Silver Tequila, fresh lime, agave, basil, cucumber and jalapeno. Served on the rocks and garnished with a slice of cucumber and a jalapeno and tahin rim

Front 87

List all red wines we have by the glass (14)

Back 87

Torii mor pinot

Decoy by duckhorn Pinot

Vina coterro Tempranillo

Chateaux de bellevue Merlot

Oak knoll Merlot

Heritage Zinfandel

Saldo Zinfandel

Catena Vista florez Malbec

Stag's leap "hands of Time" blend

Ancient peaks Cabernet

Truchard Cabernet

Adaption by plumpjack Cabernet

Silver oak Cabernet

Stolpman estate syrah

Front 88

List all 5 shareable steak sauces

Back 88

Bearnaise, Bordelaise, chimichurri, peppercorn cream and horseradish

Front 89

If a card doesn't swipe through POS what do you do?

Back 89

Ask for another form of payment

Front 90

Difference between donated gift card and purchased gift card?

Back 90

You can leave a tip on a regular gift card, and cash it out when it's under $10.

You can't with a donated gift card

Front 91

You must always ask what on the phone?

Back 91

Are you able to hold?

Front 92

Where do we get our fish and how can we be sure of its quality?

Back 92

We get it from Kings distribution company, and we're sure of the quality because we own the company and control the product

Front 93

Atlantic salmon taste and texture

Back 93

Taste: full flavored

Texture: firmly flaked

Front 94

Swordfish taste and texture

Back 94

Taste: sweet and mineral (distinct flavor)

Texture: firm and meaty

Front 95

Ahi tuna taste and texture

Back 95

Taste: citric sweet and flavorful

Texture: firm and meaty

Front 96

Seabass taste and texture

Back 96

Taste: rich and buttery

Texture: dense and moist

Front 97

What fishing method produces best quality?

Back 97

By line or by long line, because they're handed more quickly and carefully than those caught by net

Front 98

Describe the grilled salmon

Back 98

7 oz pan seared medium, in blend oil salt and pepper with a choice of starch. Garnished with 1/2 lemon

Front 99

Describe the swordfish

Back 99

7 oz of swordfish steah brushed in fish mayo, charbroiled and topped with tomato caper burre Blanc. Served with choice of starch side

Front 100

Describe the ahi entree

Back 100

7oz of sesame crusted yellowfin ahi, served with steamed Jasmine rice, mango relish and a ponzu

Front 101

Describe the seabass

Back 101

7oz of pan roasted seabass on a bed of spaghetti and wilted spinach topped with a garlic herb oil

Front 102

What does third party liability mean?

Back 102

Means the server/bartender and the establishment may be held responsible for any damaged suffered by an individual or anyone else injured by the action of the intoxicated individual

Front 103

The three forms of ID we accept

Back 103

State issued ID

State issued drivers license

Passport

Front 104

We card anyone who looks under __

Back 104

We card anyone who looks under the age of 30

Front 105

T/F bartender/server may cut off a guest?

Back 105

F: manager must be involved in cutting someone off

Front 106

T/F someone under 21 can pay for a drink of someone over 21?

Back 106

False. Only 21+ can at for alcohol

Front 107

What are four factors that affect alcohol absorption?

Back 107

1: size of the person

2: how much they've eaten

3: how quickly they've had their drinks

4: how much water they've had

Front 108

Describe the tomato and burrata salad

Back 108

Our chef's take on a caprese with 7oz of heirloom tomatoes, and 2oz of burrata cheese, drizzled with basil-infused extra virgin olive oil and balsamic glaze. Sprinkled with salt and pepper

Front 109

What does Burrata mean

Back 109

Burrata means buttered in Italian. It's made with mozzarella and cream

Front 110

What dessert do we serve a guest celebrating their birthday?

Back 110

The creme brulee

Front 111

List all white wines by the glass (10)

Back 111

Cuvee dopff Riesling

Santa Margherita Pinot grigio

Matanzas Creek Sauvignon

Twomey by silver oak Sauvignon

Cloudy bay Sauvignon

Louis Latour Chardonnay

Sean Minor Chardonnay

Duckhorn Chardonnay

Rombauer Chardonnay

Melville by Bonaccorsi Chardonnay

Front 112

Allergies!

Back 112

A5: dairy (steak butter), gluten (ponzu)

Grass-fed: dairy (steak butter)

Snake River wagyu ribeye: dairy (steak butter)

Front 113

Ounces and style of aging A5

Back 113

Wet aged, 6oz

Front 114

Aging and ounces Grass fed new York

Back 114

Wet aged, 14oz

Front 115

Aging and ounces snake River am wagyu

Back 115

Wet aged, 12oz