Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
499 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
When is steak butterflied? |
Fillet medium well or above |
|
|
|
What happens when a rare steak is ordered |
Call to kitchen and which steak |
|
|
|
What do we do when delivering a steak to a table |
We cut into the middle of the steak and ask if it is properly cooked |
|
|
|
What is the steak temperature when it is warm red center |
Medium rare |
|
|
|
Who on staff is responsible for running the food |
Everyone |
|
|
|
Hand breaded fried shrimp how many do you get? What comes for a side? And what's the price? |
Six, cocktail sauce homemade with horseradish, $27 |
|
|
|
Where is our lobster from and what's the size start at |
Caribbean 16 ounces |
|
|
|
What is in the moonfish salad? |
Spring mix, goat cheese, pickled beets, baby heirloom tomatoes, orange sesame ginger dressing, crispy shallots, |
|
|
|
Describe the wasabi Gorgonzola salad |
Baby iceberg lettuce wedges topped with was Wasabi Gorgonzola ranch dressing teriyaki bacon baby heirloom tomatoes and chives |
|
|
|
How many crab stuffed shrimp are there? |
Four |
|
|
|
List the sauces Stone crab claws |
Johnnys mustard |
|
|
|
List the sauce Calamari |
Sweet Thai chili cilantro sauce |
|
|
|
List the sauce Macadamia lobster tail |
Orange blossom honey mustard |
|
|
|
List the sauce Colossal shrimp |
Homemade cocktail sauce |
|
|
|
What size are the colossal shrimp |
U8 |
|
|
|
How many ounces is the New York strip and does it have a bone |
16 ounces no bone |
|
|
|
How much ounces are the filet mignon's and how much do they cost |
8 ounce $37 and 12 ounce $45 |
|
|
|
Describe the Buratta and tomato salad |
Imported baratta cheese with baby heirloom tomatoes aged 20-year-old balsamic glaze extra virgin olive oil and fresh basil |
|
|
|
What are the toppings for the baked potato |
Butter sour cream Green onion and bacon is two dollars extra |
|
|
|
What is the house salad dressing |
Orange sesame ginger dressing |
|
|
|
What are the desserts that are available (10) |
Moonfish trailblazer, apple crumb pie, Keylime pie, carrot cake, salted Caramel cheesecake, crème brûlée, berries and cream, ice cream, root beer float, Creamsicle |
|
|
|
What is on the children's menu |
Hamburger cheeseburger cheese pizza beef kabob chicken fried shrimp |
|
|
|
How much is the kids dinners and what do they include |
$9.95 soda and unseasoned fries |
|
|
|
What are the 5 types of the potatoes |
Wasabi infused whipped potatoes, whipped potatoes, giant baked potato ATW, truffle fries, lobster gravy potatoes |
|
|
|
When are the Florida stone crabs in season |
October 15 through May 15 |
|
|
|
How much do you get with Alaskan King crab and price |
1 pound $39 |
|
|
|
How much do you get with Florida Stone crab and what's the price |
1 pound market price |
|
|
|
What are the four enhancements |
Twenty-year Gorgonzola port wine glaze, truffle butter, Blue cheese crumbles, colossal shrimp |
|
|
|
Describe the bamboo steamer |
Steamed half pound lobster tail three jumbo shrimp three scallops served with rice noodle stirfry over banana leaf |
|
|
|
What is the second service for banana steamer |
Drawn butter, She'll bowl |
|
|
|
What is our bread |
Fresh garlic butter cheese bread |
|
|
|
How many pieces of bread do you give |
One per guest unless only one guest give two |
|
|
|
How many times do you need to shake a martini |
19 to 21 over your head |
|
|
|
Describe bouillabase |
Jumbo shrimp mussels, calamari and scallops in a pan Asian bra seasoned with saffron white wine tomato broth served with sticky rice garnished with Julliened basil |
|
|
|
What's our wood grill |
Citrus and Oak 1200° 70% Oak 30% citrus |
|
|
|
What do servers need for every shift (6) |
Wine key, lighter, three click pens, notepad, tongs, Crumber |
|
|
|
What's the advantage to using Pivot points |
Not having to auction off food, silent service |
|
|
|
Who is the president, CEO, CFO |
Charlie and Ron Woodsby Dennis darmor |
|
|
|
When is that acceptable tonight use a tray |
Never |
|
|
|
What are our draft beers |
Kona fire rock pale Ale New Belgium fat tire Amber ale Florida logger and Sapporo rice logger |
|
|
|
What are five beers by bottle |
Angry orchard, Bud Light, Budweiser, Corona, Heineken, Stella Nonalcoholic St. Paulies |
|
|
|
What credit cards do we take for payment |
All credit cards |
|
|
|
What is the corking fee |
$15 |
|
|
|
What is the white Zinfandel by the glass |
Montevina from California |
|
|
|
What are our for signature wines |
Nadia Cool Red Center Cabernet, Letitia wildfire ridge Pinot Noir Laetitia firefly Chardonnay Catena en fuego Malbac from Argentina |
|
|
|
What are our different size bottles |
375 mL 750 mL 1.5 L 3 L |
|
|
|
What are our hours of operation |
4:30 PM to 10:30 PM Sunday through Thursday, 4:30 PM through 11 PM Friday and Saturday |
|
|
|
What is our address and phone number |
7525 W. Sandlake Rd., Orlando, FL 32819 phone number 4073637262 |
|
|
|
What is the percent of tips claimed |
100% |
|
|
|
What is the procedure for a shift change |
Approve a day in advance, no same day exchanging, signature of both servers and manager |
|
|
|
What are our single barrel liquors |
Jack Daniels, Old Forrester, Woodford reserve, patron reposado, Patron anejo |
|
|
|
What are for red wines by glass |
Let Tatita wildfire Ridge Pinot Noir, Arrowood Cabernet, Nadia cool red center Cabernet, catena en fuego Malbec |
|
|
|
What are four white wines by glass |
Letitia firefly Ridge Chardonnay, Letitia Thomas Schmidt reasoning, MezzaCorona Pinot Grigio, Markwest Chardonnay |
|
|
|
What are all the temperatures of the fish |
Medium |
|
|
|
What are they ingredients in the calamari |
10 ounces of marinated calamari Kung pao sauce Sweet chili cilantro sauce garnish with green onions and roasted peanuts |
|
|
|
How many kung Pao meatballs and what is sauce |
5, Thai sweet chili cilantro sauce |
|
|
|
What is in the Mariniere muscles |
Garlic butter shallots white wine muscles |
|
|
|
What is in the Thai red curry muscles |
Muscles coconut milk thai red curry pineapple chunks Thai basil |
|
|
|
What kind is our corn |
Zellwood sweet corn |
|
|
|
Describe the cedar plank Atlantic salmon |
Cooked over the citrus and Oak Grill on a cedar plank with red onion and Parmesan aolie. Served with salmon roe Burree blanc. Garnish with green onions |
|
|
|
Describe the jumbo crab crusted Chilean sea bass |
Glazed with miron- wasabi. Topped with lump crab crust and baked to golden brown and served with white wine burree blanc and sticky rice |
|
|
|
What are the items that are secondary service drawn butter |
Lobster, King crab legs cold, bamboo steamer |
|
|
|
Describe the lobster mash potato |
Whipped Potatoes with crawfish, andouille sausage, peppers and onions, Cajun inspired Roux base sauce |
|
|
|
Describe the macadamian encrusted pacific mahi mahi |
Seared the encrusted with macadamia nuts and baked. Serve with fresh mango pineapple salsa and coconut mango cream. Garnish with cilantro |
|
|
|
Describe the smoked lamb tatakie |
Smoked lamb over our grill with a Cabernet mustard over a bed of watercress |
|
|
|
Describe the Kobe fillet tartare |
4 ounce chopped Japanese kibe tenderloin dressed tableside with caviar, quail egg, red onion and Szechuan vinaigrette served with garlic Cristini's |
|
|
|
Describe classic Harris Ranch beef tartare |
6 ounce ground filet mignon dress tableside with capers red onions, egg yolk and parsley, served with garlic Cristini's |
|
|
|
What is the following second service and after service for the following: bamboo steamer |
Shell bowl, drawn butter |
|
|
|
Sushi |
Ramekin, soy sauce |
|
|
|
Muscles |
Shell bowl, bread, fork |
|
|
|
Crab claws |
Shell bowl, crusher cracker, after service – hot towel |
|
|
|
Salads |
Pepper grinder |
|
|
|
King crab |
Shell bowl, fork, drawn butter, after service – hot towel |
|
|
|
Crab Louie |
Cracked pepper |
|
|
|
Cappuccino |
Sugar stick, spoon |
|
|
|
Oysters |
Shell bowl, fork in Lemon If raw bring horseradish, lemon, tobasco, crackers |
|
|
|
Bake potato |
Fluff tableside |
|
|
|
What is titaki versus tartare |
Seared vs raw |
|
|
|
What is sashimi versus sushi |
3 pieces of raw fish vs 2 pieces over rice |
|
|
|
List three rolls on the menu number one |
California roll, real crab, avocado, cucumber |
|
|
|
Risingsun |
Escolar, tuna, sweet spicy red sauceover California roll |
|
|
|
Volcano |
California roll with spicy scallops shrimp and crab |
|
|
|
Super crunch |
Shrimp avocado, smoked salmon, teriyaki |
|
|
|
Define the Nori crusted yellowfin ahi tuna |
Seared rare with a nori black pepper and white sesame seed crust served with a sweet chili berre blanc sauce garnished with cilantro |
|
|
|
What is the black truffle Parmesan oysters |
Black truffle Parmesan cream and black caviar |
|
|
|
Defined the big guy tuna tartare |
Spicy bigeye tuna tartare served on a bed of daikon noodles and avocado served with domestic caviar wakame salad and Nori chips |
|
|
|
Describe bone marrow roasted |
Two roasted beef marrow bones topped with a parsley caper salad served with garlic Cristini |
|
|
|
Describe the blue lump crab cake |
Contains bacon. bleu lump marinated crab made with ginger, lemongrass, Thai basil. Roasted on the grill on a cedar plank. Served with coconut mango sauce and pineapple mango salsa |
|
|
|
Define blue crab Clam chowder |
Creamy chowder blue crab, bacon, potato, fire roasted corn. Serve with crispy fried oyster garnished with old bay |
|
|
|
How many coffee drinks do we have |
Two |
|
|
|
Name four cocktails |
American mule, Tito's handmade vodka, fresh squeezed lime aid, canton ginger liquor, ginger beer, mint |
|
|
|
Kaffir Collins |
Hangar one lime vodka, freshly squeezed lemon juice, simple syrup, egg whites, basil |
|
|
|
Cucumber Dartmoor |
Plymouth gin, St. Germain, freshly squeezed lemon juice, muddled cucumber, garnished cucumber and Dill |
|
|
|
Coconut Mojito |
Bacardi rum, freshly squeezed lime juice, Coco Lopez, mint |
|
|
|
Name to mock tales |
Peach ginger tea and strawberry basil lemonade |
|
|
|
How can the fish be prepared to other ways |
Blackened and grilled |
|
|
|
Name for items on happy hour food |
Truffle fries, Kung pao meatballs & calamari, garlic Parmesan oysters |
|
|
|
What are the 14 steps of service |
1 Great table, cocktail feature 2 water and drink service 3 featured appetizers 4 secondary service 5 shared plates served 6 clear appetizers 7 deliver salads 8 clear salads 9 Deliver entrees 10 check back two minutes 11 clear entrées 12 dessert service 13 delivered dessert 14 deliver check |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
Granny Smith apple martini |
Cherry |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Manhattan |
Cherry |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
Granny Smith apple martini |
Cherry |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Manhattan |
Cherry |
|
|
|
Old fashion |
Muddled cherry and orange |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
Granny Smith apple martini |
Cherry |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Manhattan |
Cherry |
|
|
|
Old fashion |
Muddled cherry and orange |
|
|
|
Cosmo |
Lemon twist |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Hawaiian Cosmo |
Sky pineapple vodka, triple sec, cranberry juice, lime juice, flag garnish |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
Granny Smith apple martini |
Cherry |
|
|
|
What are for fresh infused martinis |
Cantaloupe martini- absolute Mandarin vodka, Marie Brizard water melon Liqueor, fresh squeezed orange juice garnish cherry |
|
|
|
Manhattan |
Cherry |
|
|
|
Old fashion |
Muddled cherry and orange |
|
|
|
Cosmo |
Lemon twist |
|
|
|
Margarita |
Lime we'll |
|
|
|
Granny Smith apple Tini |
Plymouth gin, green apple pucker |
|
|
|
Describe temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
What do you run first cold drinks or hot food |
Hot food |
|
|
|
What are the two bottled waters we offer |
Aqua Pona, Pellegrino |
|
|
|
What do you have to do when someone has an allergy |
Inform your manager, Chef and Write everything on every ticket |
|
|
|
This guy am all temps for steaks |
Rare – cool red center, medium rare – warm red center, Medium slight pink Center, medium well – thin pink center well – no pink still moist cooked thoroughly |
|
|
|
List the garnish for the following. Hawaiian Cosmo |
Cherry |
|
|
|
Cantaloupe martini |
Cherry |
|
|
|
Margarita |
Lime wheel |
|
|
|
L I T |
Lime wheel |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
L I T |
Lime wheel |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
When can your gas order dinner during happy hour |
Five |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
When can your gas order dinner during happy hour |
Five |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
What kind of mushrooms are in the onions and mushrooms |
Button mushrooms |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
When can your gas order dinner during happy hour |
Five |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
What kind of mushrooms are in the onions and mushrooms |
Button mushrooms |
|
|
|
Where do the highball glasses go what color rack |
4 x 4 blue |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
When can your gas order dinner during happy hour |
Five |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
What kind of mushrooms are in the onions and mushrooms |
Button mushrooms |
|
|
|
Where do the highball glasses go what color rack |
4 x 4 blue |
|
|
|
What do you say when you answer the phone |
Thank you for calling moonfish voted the number one seafood restaurant in America my name is Alicia how may I assist you |
|
|
|
Tropical Acai |
Lemon wheel |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
L I T |
Lime wheel |
|
|
|
What is the percent tip out to bar and support staff |
1.5% bar 1.5% bus and 1% to food runner |
|
|
|
What percent tip out to sushi chefs |
10% for the first $50 and 5% after $50 |
|
|
|
Never refer to guest as |
Guys are folks |
|
|
|
What do you check when you first arrive for your shift |
The host stand and your section |
|
|
|
How many food or bar items total for every check rung in |
Six items each |
|
|
|
Name the management staff |
Terry Brewster – GM, Eric Hanson – AGM Mary mena -Service manager Eric Anderson – chef |
|
|
|
What is on the veggie plate |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Can you get happy hour food to go |
No |
|
|
|
What must guess purchased during happy hour |
Beverage |
|
|
|
When can your gas order dinner during happy hour |
Five |
|
|
|
Black smash |
Lemon wheel and mint |
|
|
|
What kind of mushrooms are in the onions and mushrooms |
Button mushrooms |
|
|
|
Where do the highball glasses go what color rack |
4 x 4 blue |
|
|
|
What do you say when you answer the phone |
Thank you for calling moonfish voted the number one seafood restaurant in America my name is Alicia how may I assist you |
|
|
|
What rooms in moonfish |
Tsunami, main bar, art room, bamboo room, mahi, selfish, (coral reef) barrel |
|
|
|
What is on the veggie plate (5) |
White miso cream kale, Asian noodle stirfry, sun-dried tomato Burree blanc cream, zucchini, green beans |
|
|
|
Washington martini |
Cherryq |
|
|
|
What is Pacific rim |
California, Japan, Australia |
|
|
|
When stone crab is not in season what do we suggest |
Alaskan King crab claws |
|
|
|
What are the following standard pours, Standard poor, rocks, martini |
1.5 ounces 2 ounces 3 ounces |
|
|
|
Can you have her swap out your sides |
No |
|
|
|
List the well drinks |
Vodka- svedka Rum- Bacardi Bourbon- old Forrest Scotch- j&b Gin- Gordon's Tequila- El hemadore |
|
|
|
How do you order a 6 ounce filet Kobe |
Call out to Chef and the manager |
|
|
|
What are all the steaks garnished with except that Harris Ranch steaks |
Watercress |
|
|
|
What are all the steaks garnished with except that Harris Ranch steaks |
Watercress |
|
|
|
What are the ice cream flavors and where they from |
Southern craft creamery, orange blossom honey, salted Caramel, sweet cream |
|
|
|
What are all the steaks garnished with except that Harris Ranch steaks |
Watercress |
|
|
|
What are the ice cream flavors and where they from |
Southern craft creamery, orange blossom honey, salted Caramel, sweet cream |
|
|
|
What is the golf black grouper |
Grouper talked with King crab and shiitake mushrooms and white wine topped with micro greens |
|
|
|
What are all the steaks garnished with except that Harris Ranch steaks |
Watercress |
|
|
|
What are the ice cream flavors and where they from |
Southern craft creamery, orange blossom honey, salted Caramel, sweet cream |
|
|
|
What is the golf black grouper |
Grouper talked with King crab and shiitake mushrooms and white wine topped with micro greens |
|
|
|
Bonus question: Where is the Lateesha Vineyard what state and town |
Arroyro grande California |
Arroyo grande California |
