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28 Cards in this Set
- Front
- Back
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list and describe our 4 princple values |
honesty and speaking - we treat everyone with dignity, honesty, respect and integreity. being of service - treating people as special and giving of ourselves, doing more than expected. great people - we hire great people, we set clear expectations, providing regular feedback. we function as a team - we all look bad together, or we all look good together |
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list and describe 3 team member promises |
citzenship - getting to work on time and dressed ready for your shift. asking questions if i am unsure. consistent growth - continous improvement, getting better day by day, shift by shift. best today, better tomorrow doing the right thing - do it the first time with integredity in your work |
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explain the importance of our guest creed and list 3 of the eight principles. |
we sell food, service, atmosphere, and entertainment. if our guests feel they are unimportant they will find an establishment that does appreciate their presence and patronage. - our guest is the most important person in this restaurant, in person or on the phone. - our guest is the lifeblood of our buisness, without them we would have to close our doors. - our guest is not someone to argue or to match wits with. |
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what is our phone number? |
772-237-5461 |
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what is our address and website? |
10900 s ocean drive jensen beach fl, 34957 www.kylegseafood.com |
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what are our hours of operation? |
mon - thurs 11-pm fri-sat 11-11pm sun 8 am - pm |
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how can guests make reservations with us? |
going online or by phone |
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list the components of your uniform including tools |
clean, unwrinkled uniform, clean and groomed, milk purfume, nail polish should be natural, natural make-up, hair must be neat and a crazy color or design. tools - bottle opener, polishing rag, wine key. |
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what is our signature cocktail? |
pineapple crush |
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what type of seafood do we specialize in? |
maine lobsters and shrimp cocktail, oysters, seabass. |
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what cuts of steak do we have? |
center cut filet, porterhouse ribeye, bone-in ribeye, tomahawk ribeye, lamb chops, ny strip, |
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describe our water options for our guests |
figi bottled water, pelligrino sparkling water, regular tap water |
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describe what a medium steak should be |
hot, pink center |
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describe what a well done steak should be |
hot center, mostly grey throughout, no pink |
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describe what a rare steak would be |
cool, red center |
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describe what a medium well steak would be? |
hot pink center, mostly grey throughout |
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describe what a medium rare steak should be |
warm, red center |
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fill in the blank host must greet guest in _____ seconds |
3 |
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server must greet a guest in ______ seconds |
30 |
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deliver beverages in _________ minutes |
1-2 |
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appetizers deliverd in ___________ minutes |
10 |
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salads delivered within ___________ minutes |
4 |
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entrees delivered within ________ minutes & ________ for a medium welll+ |
10 / 15-20 |
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dessert/beverages within _________ minutes |
1-2 |
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after each item is served the server check back within ____________ |
2 min 2 bite check back |
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presents check within ________ minutes |
5 |
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processes payment within _________ minute |
2 |
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resets table within ___________ minutes |
5 |
