Pei Wei Support Test

Front 1

How would you describe the two biggest differences between P.F. Chang's and Pei Wei?

Back 1

We are a 'quick casual' restaurant where you order and pay at the counter, then help yourself to your drinks, silverware, and condiments. We take care of you from there and bring your food to your table.

Front 2

What type of lettuce is served with the Minced Chicken with Cool Lettuce Wraps?

Back 2

Iceberg Lettuce

Front 3

How many come in a Dine in order?

Back 3

4

Front 4

How many with a Take Away order?

Back 4

5

Front 5

What three ingredients can be removed from the Chicken Lettuce Wraps?

Back 5

Scallinons, rice sticks, and garlic

Front 6

Which two small plates are vegetarian?

Back 6

Edamame & Spring Rolls

Front 7

What three dishes do we offer to children?

Back 7

Teriyaki, Honey Seared & Lo Mein

Front 8

Are these dishes stock or oil-velveted?

Back 8

Oil-velveted

Front 9

What meat do we serve with kid's dishes?

Back 9

All kid's dishes are served with chicken and no vegetables/garnish.

Front 10

How many ounces are served for each meat in both a bowl and plate option?

Back 10

Meat Bowl Plate
Chicken 6 8
Beef 6 8
Shrimp 4 6
Tofu w/ veg 3 4
Tofu only 3 7

Front 11

What two types of noodles do we offer?

Back 11

egg noodles and rice noodles

Front 12

We actually have 6 Vegetarian sauces, but only five are marked Vegetarian on the menu. Which sauce is not marked and why?

Back 12

Pad Thai is not marked on the menu because the dish has egg in it; strict Vegetarians do not eat egg. When the egg is removed, this dish can be made Vegetarian.

Front 13

What meat comes with the Dan Dan Noodles?

Back 13

ground chicken

Front 14

Of the 11 spicy dishes we offer, which five can be made mild?

Back 14

Dan Dan Noodles, Pei Wei Spicy, Pei Wei Spicy Salad, Mandarin Kung Pao and Sesame

Front 15

What is the difference between stock-velveted and oil-velveted?`

Back 15

Stock-velveted dishes are a healtier alternative because the protein is cooked in vegetable stock (seasoned water), while oil-velveted are cooked in oil.

Front 16

What protein must be oil-velveted regardless of how the dish is normally prepared?

Back 16

Beef

Front 17

What are the two reasons that potato starch is used in wok cooking?

Back 17

To provide crisp textures and to adhere the sauce to the meat and seal in the flavor.

Front 18

What are the three standard vegetables served to a Guest who requests either Extra Vegetables or a Veg&Tofu dish?

Back 18

Snap peas, carrots and broccoli

Front 19

When vegetables are ordered as the meat option, how many ounces of each do they receive?

Back 19

2

Front 20

When ordered as 'extra vegetables,' how many ounces of each do they receive?

Back 20

1

Front 21

What is the difference between white and brown rice?

Back 21

White rice has been processed to remove the husk, bran, and germ. Brown rice is the entire grain w/ only the inedible outer part of the husk removed. It is healthier, with a slightly nutty flavor.

Front 22

What is the difference between Sweet and Sour Sauce and Sweet Chile Sauce?

Back 22

The sauces are very similar, but the Sweet Chile sauce has a spicy kick from chile paste and is served at room temp., whereas the Sweet and Sour sauce gets it's extra flavor from the added ketchup and ginger. This sauce is also made to order and served hot. (Note: This question is for the Employee's knowledge because many people are unsure of the difference between the two sauces. It is not necessarily to inform a Guest that there is ketchup in Sweet and Sour sauce.)

Front 23

If a Guest wants extra lettuce, do we charge them?

Back 23

no

Front 24

What type of cooking oil do we use?

Back 24

Soybean or canola oil, depending on product availability.

Front 25

Which two soups do we offer?

Back 25

Hot & Sour Soup and Thai Wonton Soup

Front 26

Japanese Teriyaki bowl

Back 26

Carrots, onions, Napa cabbage, spinach, scallions and sesame seeds

Mild, sweet dark sauce

Front 27

Lo Mein

Back 27

carrots, shiitake mushrooms, onions, bean sprouts, scallions, egg noodles

Mild, sweet dark sauce

Front 28

Honey Seared

Back 28

Rice sticks, garnish w/ red bell peppers and scallions

Front 29

When vegetables are ordered as the meat option, how many ounces of each do they receive?

Back 29

2

Front 30

When ordered as 'extra vegetables,' how many ounces of each do they receive?

Back 30

1

Front 31

What is the difference between white and brown rice?

Back 31

White rice has been processed to remove the husk, bran, and germ. Brown rice is the entire grain w/ only the inedible outer part of the husk removed. It is healthier, with a slightly nutty flavor.

Front 32

What is the difference between Sweet and Sour Sauce and Sweet Chile Sauce?

Back 32

The sauces are very similar, but the Sweet Chile sauce has a spicy kick from chile paste and is served at room temp., whereas the Sweet and Sour sauce gets it's extra flavor from the added ketchup and ginger. This sauce is also made to order and served hot. (Note: This question is for the Employee's knowledge because many people are unsure of the difference between the two sauces. It is not necessarily to inform a Guest that there is ketchup in Sweet and Sour sauce.)

Front 33

If a Guest wants extra lettuce, do we charge them?

Back 33

no

Front 34

What type of cooking oil do we use?

Back 34

Soybean or canola oil, depending on product availability.

Front 35

Which two soups do we offer?

Back 35

Hot & Sour Soup and Thai Wonton Soup

Front 36

Japanese Teriyaki bowl

Back 36

Carrots, onions, Napa cabbage, spinach, scallions and sesame seeds

Mild, sweet dark sauce

Front 37

Lo Mein

Back 37

carrots, shiitake mushrooms, onions, bean sprouts, scallions, egg noodles

Mild, sweet dark sauce

Front 38

Honey Seared

Back 38

Rice sticks, garnish w/ red bell peppers and scallions

sweet mild dish - great for kids

Front 39

When vegetables are ordered as the meat option, how many ounces of each do they receive?

Back 39

2

Front 40

When ordered as 'extra vegetables,' how many ounces of each do they receive?

Back 40

1

Front 41

What is the difference between white and brown rice?

Back 41

White rice has been processed to remove the husk, bran, and germ. Brown rice is the entire grain w/ only the inedible outer part of the husk removed. It is healthier, with a slightly nutty flavor.

Front 42

What is the difference between Sweet and Sour Sauce and Sweet Chile Sauce?

Back 42

The sauces are very similar, but the Sweet Chile sauce has a spicy kick from chile paste and is served at room temp., whereas the Sweet and Sour sauce gets it's extra flavor from the added ketchup and ginger. This sauce is also made to order and served hot. (Note: This question is for the Employee's knowledge because many people are unsure of the difference between the two sauces. It is not necessarily to inform a Guest that there is ketchup in Sweet and Sour sauce.)

Front 43

If a Guest wants extra lettuce, do we charge them?

Back 43

no

Front 44

What type of cooking oil do we use?

Back 44

Soybean or canola oil, depending on product availability.

Front 45

Which two soups do we offer?

Back 45

Hot & Sour Soup and Thai Wonton Soup

Front 46

Japanese Teriyaki bowl

Back 46

Carrots, onions, Napa cabbage, spinach, scallions and sesame seeds

Mild, sweet dark sauce

Front 47

Lo Mein

Back 47

carrots, shiitake mushrooms, onions, bean sprouts, scallions, egg noodles

Mild, sweet dark sauce

Front 48

Honey Seared

Back 48

Rice sticks, garnish w/ red bell peppers and scallions

sweet mild dish - great for kids

Front 49

Pei Wei Spicy

Back 49

Snap peas, carrots, scallions, chile paste

Sweet and spicy vinegar based sauce

Front 50

Mandarin Kung Pao

Back 50

Snap peas, carrots, scallions, chile flakes, peanuts

Spicy dark sauce

Front 51

Dan Dan Noodles

Back 51

ground chicken, scallions, cucumbers, bean sprouts, chile paste, egg noodles

Spicy dark sauce

Front 52

Pad Thai

Back 52

tofu, bean sprouts, scallions, peanuts, cilantro, lime wedge, rice noodles, and egg

spicy sweet and sour sauce

Front 53

Sesame

Back 53

Red bell peppers, onions, scallions, chile paste, ginger and sesame seeds

sweet and spicy with an orange zest

Front 54

Where should place the food when delivering to a table with small children?

Back 54

Place items on the table out of reach from children, toward the parent. Do not bring plate over the head of a small child and especially a baby.

Front 55

At what point do you remove the numbered disk from the table?

Back 55

We only remove the numbered disk when ALL of the Guest's food has been brought out to the table.

Front 56

In what order is the priority of bring guests take away boxes, pre-bussing, drink refills, bussing?

Back 56

1 bussing
2 pre-bussing
3 bringing guests take away boxes
4 drink refills

Front 57

What is the acronym that we use to assist a Guest speaker when a mistake has been made? What does it stand for?

Back 57

Triple AAA - Acknowledge, Apologize and Act

Front 58

What must you find out from a Guest when they revive the wrong food in order to fix the situation?

Back 58

Find out what the Guest did order including the dish, meat and rice options.

Front 59

Why is it important to remove a tip from a table that has been cleaned?

Back 59

We don't want a Guest to see the tip and feel obligated to leave something. Tipping is purely the choice of the Guest. We also don't want the Guest to think that they cannot sit at a table because it still has money on it.

Front 60

What should yo do if you overhear a Guest saying that they are unhappy with their meal?

Back 60

If you are comfortable, approach the Guest and ask them if you can get them something else, but always let a Manager know.

Front 61

Should you offer the Guest a bag if they request a box for their leftovers?

Back 61

always

Front 62

What should you say to a guest if they ask if they should leave a tip?

Back 62

"Tipping is up to you. If yo feel you've received great service you are welcome to leave something on the table but not required."

Front 63

Do we re-use plates that weren't used by the previous Guests when we bus a table? Why or why not?

Back 63

NEVER< becase even though the plates may look clean, we have no way of knowing whether or not they were touched by the previous Guest.

Front 64

Is it acceptable to place new clean plates on the corner of a dirty table while cleaning it? Why or why not?

Back 64

NEVER, because then the plates are no longer clean

Front 65

If yo have just pre-bussed or bussed a table, what must you do prior to running food again?

Back 65

wash your hands

Front 66

Where does the sanitizing towel go after you have finished cleaning a table?

Back 66

back in the sanitizing bcket

Front 67

Why is it important to clean all spills (wet and dry) immediately?

Back 67

so that a a Guest or Employee does not sleep and get hurt

Front 68

How do you handle a wet spill?

Back 68

When you see a wet spill, one Employee should stand by the spill to prevent anyone from slipping while another Employee gets something to clean it up.

Front 69

What two visual cues for each dish differentiate the Orange Peel and the Mandarin Kung Pao from the Pei Wei Spicy?

Back 69

The Orange Peel has orange peels with dark orange chile sauce; the Mandarin Kung Pao has peanuts with the dark brown soy-based sauce.

Front 70

What are the four most significant ways we can communicate non-verbally?

Back 70

Eye Contact, Facial Expressions & Smile, Posture & Hand Gestures, Tone of voice

Front 71

What is a 'resting face?'

Back 71

A look that can appear when you are 'staring off into space' or concentrating on something.

Front 72

Why should you greet the Guest before they have a change to greet you?

Back 72

because we want to acknowledge

Front 73

Which is more important, getting side work finished or helping a Guest that just walked in?

Back 73

helping the Guest that just walked in

Front 74

What service could you off a family with small children they are making their way to a table?

Back 74

Offer to get a highchair or booster seat setup at their table.

Front 75

Why is it important to visit each table at least one time after the food has been delivered?

Back 75

Because it is important to ensure that we have met the Guests needs and expectations.

Front 76

Minced Chicken Lettuce Wraps

Back 76

Lettuce Wrap Sauce (1)

Front 77

Vegetable Spring Rolls (1)

Back 77

Sweet Chile Sauce (1)

Front 78

Vegetable Spring Rolls (2)

Back 78

Sweet Chile Sauce (1)

Front 79

Vegetable Spring Rolls (6)

Back 79

Sweet Chile Sauce (2)

Front 80

Pork Egg Rolls (1)

Back 80

Sweet Mustard Sauce w/ 5-7 Scallions (1)

Front 81

Pork Egg Rolls (1)

Back 81

Sweet Mustard Sauce w/ 5-7 Scallions (1)

Front 82

Why should you greet the Guest before they have a change to greet you?

Back 82

because we want to acknowledge

Front 83

Which is more important, getting sidework finished or helping a Guest that just walked in?

Back 83

helping the Guest that just walked in

Front 84

What service could you off a family with small children they are making their way to a table?

Back 84

Offer to get a highchair or booster seat setup at their table.

Front 85

Why is it important to visit each table at least one time after the food has been delivered?

Back 85

Because it is important to ensure that we have met the Guests needs and expectations.

Front 86

Minced Chicken Lettuce Wraps

Back 86

Lettuce Wrap Sauce (1)

Front 87

Vegetable Spring Rolls (1)

Back 87

Sweet Chile Sauce (1)

Front 88

Vegetable Spring Rolls (2)

Back 88

Sweet Chile Sauce (1)

Front 89

Vegetable Spring Rolls (6)

Back 89

Sweet Chile Sauce (2)

Front 90

Pork Egg Rolls (1)

Back 90

Sweet Mustard Sauce w/ 5-7 Scallions (1)

Front 91

Pork Egg Rolls (1)

Back 91

Sweet Mustard Sauce w/ 5-7 Scallions (1)

Front 92

Sesame

Back 92

1 TB Green Scallions & 1/3 tsp Sesame Seeds

Front 93

Spicy Korean

Back 93

1/2 tsp Sesame Seeds