Reading...
Play button
Play button
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;
123 Cards in this Set
- Front
- Back
|
Hours of Operation: Lunch
|
Monday - Saturday 11:30am -4:00pm
*Sunday Brunch 10 am - 3:30pm Sunday Dinner 4:30pm - 10:00 pm *Inc Champagne, Fruit, Bread & a Selection from Brunch Menu |
|
|
Hours of Operation: Dinner
|
Sunday 4:30pm - 10:15pm
Monday - Thursday 4:00pm - 10:15pm Friday - Saturday 4:00pm - 11:15pm |
|
|
Hours of Operation: Seafood Bar & Cafe
|
Monday - Saturday Opens @ 11:30am
Sunday Opens @ 10:00am Always open 1 hour after dining room closes |
|
|
Hours of Operation: Sunset Dinners
|
Monday - Friday 4pm - 5:15pm
*Incl lunch size entree and sherbert dessert |
|
|
Hours of Operation: Bar (Winter)
|
Sunday 10a - 11:30pm
Monday - Thursday 11:30a - 11:30pm Friday - Saturday 11:30a - 12:30am |
|
|
Hours of Operation: Bar (Summer)
|
Sunday 10:00a - 12:30am
Monday - Thursday 11:30a - 12:30am Friday - Saturday 11:30a - 1:00am |
|
|
Hours of Operation: Happy Hour
|
Monday - Friday 4:00pm - 7:00pm
*1/2 price on select appetizers and $1.00 off select wine, cocktails & beers. Excludes Sashimi, Shrimp Cocktail & Crab Cakes |
|
|
Hours of Operation: Entertainment
|
Friday & Saturday 8:30pm - 12:30am
|
|
|
Rusty Pelican
Address & Phone Number |
Rusty Pelican Restaurants Inc
2735 W. Coast Hwy Newport Beach Ca 92663 Ph. 949.642.3431 Fax. 949.642.0838 |
|
|
Bubba Gump Shrimp Co
Address & Phone Number |
Home Office
940 Calle Negocio, Suite 250 San Clemente, Ca 92673 949.366.6260 |
|
|
C & T is an abbreviation for what
|
Cut
Color Taste Texture Thickness |
|
|
C & T: Fresh Ahi
|
Steak Cut
Dark Red in Color Meaty Firm Thick |
|
|
C & T: Fresh Barramundi
|
Filet Cut
Light in Color Delicate Firm Moist |
|
|
C & T: Fresh Catfish
|
Filet Cut
Light in Color Slightly Hearty Firm, Flaky Thin |
|
|
C & T: Northern Halibut
|
Filet Cut
Snow White in Color Extremely Mild Firm Thick |
|
|
C & T: Fresh Mahi Mahi
|
Filet Cut
Light in Color Mild Sweet Firm & Flaky Thick |
|
|
C & T: Fresh Salmon
|
Filet Cut
Pink in Color Rich Meaty Flaky Medium Thick |
|
|
C & T: Fresh Seabass
|
Mild
Buttery Flavor White Flaky |
|
|
C & T: Fresh Swordfish
|
Steak Cut
Light in Color Rich Meaty Firm Thick |
|
|
C & T: Fresh Trout
|
Filet Cut
Light in Color Mild Tender Thin |
|
|
FOH "Front of House" Top Ten
1. All Actions will.... |
...display overwhelming care and concern for both guest and one another
|
|
|
FOH "Front of House" Top Ten
2. Be a part of.... |
...the team. Look your best!
|
|
|
FOH "Front of House" Top Ten
3. Attend and participate in... |
...in every five minute meeting
|
|
|
FOH "Front of House" Top Ten
4. Smile and..... |
...warmly greet every guest
|
|
|
FOH "Front of House" Top Ten
5. Greet guests..... |
....fast and work as a team to exceed expectations
|
|
|
FOH "Front of House" Top Ten
6. Engage our guests.... |
....with table presence, provide recommendations to make experience memorable
|
|
|
FOH "Front of House" Top Ten
7. Impress the guests with.... |
...your knowledge
|
|
|
FOH "Front of House" Top Ten
8. Do the right thing even when... |
...no one is watching and be proud of your effort
|
|
|
FOH "Front of House" Top Ten
9. Care about..... |
....everyone's safety and health and ensure sanitation at all times
|
|
|
FOH "Front of House" Top Ten
10. Talk to your ..... |
...managers - before, during and after your shift.
|
|
|
Example of an effective greeting
|
“Hello everyone. Welcome to Rusty Pelican. My name is Matt and I will be your server today. Can I start you off with any beverages?”
|
|
|
what needs to be mentioned at initial table approach
|
That we are a Fresh Fish House and all of our fish are brought in and filleted daily. All fish is cooked to a medium rare to ensure texture and taste of the fish
|
|
|
What are our current salad dressings
|
. Thousand Island, Ranch, Raspberry Vinaigrette, Blue Cheese, Italian, Oil and Vinegar
|
|
|
What do you do when someone orders something we dont have
|
Offer them something similar
|
|
|
C's and T's of all of our fish
|
Ahi – Steak Cut, Dark red, meaty, firm and thick
Barramundi – Filet, light in color, delicate, firm and moist Catfish – Filet, light in color, slightly hearty, firm, flaky, thin N. Halibut – Filet, Snow white in color, extremely mild, firm, thick Mahi Mahi – Filet, light in color, mild, sweet, firm, flaky, thick Salmon – Filet, pink, rich, meaty, flaky, med. Thickness Seabass – Filet, mild, buttery, flaky Swordfish – Steak, Light in color, rich, meaty, firm, thick Trout – Filet, light in color, mild, tender, thin |
|
|
Describe our pasta dishes in detail
|
Penne al la Vodka: tossed with Sea Scallops, shrimp, caramelized onions, in a sundried tomatoes cream sauce
Halibut Picatta: Medallions in Halibut dusted in flour and pan seared. Placed over angel hair pasta with a white wine, caper and butter sauce Shrimp Scampi: Large Shrimp sautéed in a lemon sauce with capers, tomatoes, garlic and oregano, served over angel hair pasta Chicken Picatta: Tender medallions of Chicken breast dusted in flour, pan sautéed placed over angel hair pasta in a white wine lemon butter and caper sauce. Topped with fresh tomatoes |
|
|
Describe 3 marinade fish preparations
|
Sweet Glaze (orange marmalade, plum and ginger)
Fire Pot (chili bbq sauce and Cajun spices) Flagship (brandy and herbs and Cajun spices) |
|
|
What accompanies every blackened item(proper place set)
|
Jasmine rice and mango salsa
|
|
|
What do we use when basting our fish
|
Lemon Butter
|
|
|
Difference between upselling and check building
|
Offering them a more expensive item versus offering additions to their entrée such as soups and salads
|
|
|
Describe one preparation of each of the fish on our menu
|
Ahi – Ahi Sashimi – 5 oz of thin cut ahi slices of the most tender part of the fish. Served with tropical fruit salsa, ginger and wasabi
Barramundi – Pan Seared Barramundi – Filet of Barramundi, Pan Sautéed. Topped with sautéed spinach. Placed on a bed of sour cream mash potatoes. Surrounded by fennel thyme, burblanc sauce Catfish – Filet Louisiana Blackened Catfish, rolled in blackened spices. Seared on a skillet. Placed on a bed of sour cream mashed potatoes and surrounded by a sundried tomato cream sauce N. Halibut – Filet of Halibut, topped with crushed macadamia nuts. Cooked to a golden brown. Placed on a bed jasmine rice surrounded by an orange pineapple reduction sauce and topped with a mango pineapple salsa. Mahi Mahi – Mahi Mahi Orange Glaze – Filet of Mahi Mahi marinated in an orange marmalade, ginger and plum sauce. Charbroiled. Placed on a bed of jasmine rice and surround by the same sauce Salmon- Pesto Salmon – Filet of Salmon topped in a pesto parmesan crust. Baked to a medium rare. Placed on a bed of sour cream mashed potatoes. Surrounded by sundried tomato cream sauce. Accompanied by sautéed spinach, feta cheese and garlic. Seabass – Lemon Caper Seabass – Filet of Seabass dusted in flour and pan sautéed. Surrounded by sour cream mashed potatoes and topped with lemon caper butter Swordfish – Swordfish Cajun Melia – Filet of Swordfish. Marinated in brandy and herbs. Dusted in Cajun spices. Charbroiled. Placed on a sour cream mashed potatoes, surrounded by Kentucky bourbon gravy and topped with Santa Fe butter Trout – Trout Fennel – Filet of trout. Topped with crushed almonds. Sautéed to a golden brown. Placed on a bed of jasmine rice and topped in buerre blanc sauce |
|
|
List three appetizers in detail
|
Calamari Fritti – Tender steak cuts of calamari dipped in a light tempura batter. Served with chili ancho sauce
Seared Scallops – Scallops seared to a golden brown, served with a roasted pepper coulis, and finished with bacon and sweet corn cream Crab Cakes – Made with fresh crab meat, bread crumbs fennel and herbs. Served with a red pepper aioli and topped with a Japanese style cucumber salad |
|
|
Describe the salads available on our menu
|
Caesar – Romaine lettuce tossed in authentic ceasar dressing with grape tomatoes, parmesan chips and homemade baked crustinis
House - 2 ounces of romaine and spring mix, hearts of palm, grape tomatoes, feta cheese, herb marinated croutons with choice of dressing Grilled Romaine – 6 shrimp skewered, seasoned with salt and pepper, charbroiled. Served over bed of heart of romaine, ceasar dressing and parmesan cheese Cobb Salad – Romaine Lettuce, bacon, egg, tomatoes, blue cheese crumbles, avocado slices, choice of poached shrimp and chicken Pear and Berry Salad – Mixed Greens, Topped with red pears, raspberries, strawberries, glazed pecans and feta cheese and raspberry vinaigrette |
|
|
Describe desserts on our current menu
|
Chocolate Torte – Choc baked into a creamy warm center. Topped with vanilla ice cream
Key Lime – Traditional with a graham cracker crust Mud Pie – Oreo Cookie crust, topped with coffee ice cream, with chocolate, whipped cream and shaved almonds Fresh Berries – Seasonal fresh berries layered with amaretto cream Crème Brulee – Cream custard with crisp sugar crust P&B Chocolate Mini – Chocolate and vanilla bean and pb mousse with chocolate shavings Berry Bliss – Strawberries and raspberries with vanilla bean mouse Chocolate Raspberry – raspberry chocolate mousse placed on graham cracker crust topped with raspberries Orange Dreamsicle – Vanilla bean mousse and orange cream mousse, layered Lemon Paradise – Mango, strawberries, pineapple mixed with a lemon mousse Mud Pie Mini – Vanilla bean mousse with caramel, choc. syrup Oreo, crust and peanuts |
|
|
Describe four non-fish entrees available on our current menu
|
Filet Mignon – 8oz Filet charbroiled. Topped with bleu cheese crumbles and served with a cabernet, shallot and thyme sauce. Accompanies with sour cream mashed potatoes
New York – 10 oz cut charbroiled and topped with frizzled onions. Served with cabernet reduction sauce and sour cream mashed potatoes Flat Iron Steak – USDA choice bottom round cut cooked to your liking with dry vermouth and charbroiled on an open flame. Served with a cabernet reduction sauce and sour cream mashed potatoes Chicken Sandwich - 5 Oz Chicken breast charbroiled and topped with pepper jack cheese on a potato bun. Crisp bacon, lettuce, tomato, onion and Chile anch sauce. Served with French fries and coleslaw |
|
|
Size of a dinner portion of our fish?
Lunch portion? |
Dinner: 8oz; Lunch: 6oz
|
|
|
Salad portion in our house salad?
Portion size in a laddle of dressing? |
Salad – 1oz; Laddle 1oz
|
|
|
What is the type of lobster tail we carry and what size do we offer?
|
West Australian Cold water lobster; 8oz - 10oz and 10oz - 12oz tails
|
|
|
What types of Oysters do we carry
|
Malispina Vancouver and Sunset Beach Washington
|
|
|
If a customer is allergic to shellfish, what items should they avoid?
|
Toleman, all dishes offering shrimp, Penne a la Vodka
|
|
|
List, price and describe three white wines off our current wine list
|
1. Chardonnay – De Loach is a refreshing fruit forward wine with aromas of Asian pear and apricot with a toasted vanilla finish - $7.25
Sauvignon Blanc – Matua has aromas of Gooseberry and passion fruit with hints of lime and tropical fruits - $8.50 Pinot Gris – Coppola Bianca is a blend of Sauvignon Blanc, Pinot Gris and Chardonnay with a distinct honeydew flavor and crisp finish - $7.00 |
|
|
List, price and describe three red wines off our current wine list
|
2. Cabernet Sauvignon – Educated Guess – Flavors of juicy blackberry and cherry, hints of cocoa and vanilla finish - $10.00
Pinot Noir – Next is balanced fruit with cherry, raspberry, black pepper and hints of oak - $9.50 Shiraz – Greg Norman – Dark cherry and plum with elegant spice finish - $9.00 |
|
|
What wine would you suggest and why to accompany the following dishes:
Swordfish Cajun Melia Ahi Chinese Pesto Mahi Piccata Prime Rib |
Swordfish Cajun Melia -
Ahi Chinese Pesto - Mahi Piccata - Prime Rib - |
|
|
List two brand names we carry and the respective prices for each of the following alcohols:
Gin Vodka Tequila Bourbon Scotch |
4. Gin – Bombay Sapphire $8.50, Tanqueray - $7.25
Vodka – Belvedere $9.00, Ketel One $8.50 Tequila – Patron Silver $10.00, Cuervo Gold $7.25 Bourbon – Jack Daniels $7.25, Bookers $8.25 Scotch – McCallans 12 $8.50, Cutty Sark $6.25 |
|
|
List three suggestions for an after dinner drink
|
1985 Dows Port - $15
Captains Coffee - $8.25 Black Forest Cappuccino $8.25 |
|
|
List three Domestic beers and prices
|
Budweiser $3.75
Coors Light $3.75 Miller Light $3.75 |
|
|
List three Imported beers and prices
|
Corona Extra – Mexico $4.75
Amstel Light – Holland $4.75 Sapporo – Japan $5.75 |
|
|
List our wines by the glass, give a brief description & prices:
Chardonnay |
Chardonnay
a. La Terre Light body with hint of fresh mint $6 b. Sterling Organic Fiji apple white peach and pineapple $7 c. DeLoach Fruit frwd wine, Asian pear, apricot, toasted vanilla finish $7.25 d. Clos Du Bois Barrel fermented, crisp apple and buttery oak finish $8.75 e. Flora Springs Rich, peach, pear, hint of pineapple $11.50 f. Tobin James French oak, creamy $10.00 |
|
|
List our wines by the glass, give a brief description & prices:
Pinot Gris |
a. Coppola Bianco Sauv Blanc, Pinot Gris and Char. Honeydew, crisp finish $7
b. Tangent Full bodied, peach ginger, tropical fruits $8.25 c. Echelon Summer fruits of pear citrus, honeysuckle and lingering finish $6 d. Miner Vibrant and tropical stone fruit finish $9 |
|
|
List our wines by the glass, give a brief description & prices:
Sauvignon Blanc |
a. Matua Gooseberry and passion fruit, hints of lime and tropical fruits $8.50
b. Simi Fresh fruit, tropical notes, lime zest $9 |
|
|
List our wines by the glass, brief description and prices:
Reisling |
a. Chat. St. Michelle Ripe flavors of peach and apricot, med dry with crisp finish $8.25
|
|
|
List our wines by the glass, brief description and prices:
White Zinfandel |
a. Beringer Refreshing, light, sweet $5.75
|
|
|
List our wines by the glass, brief description and prices:
Cabernet Sauvignon |
a. Geyser Peak Blackberry, black cherry and raspberry $10
b. Simi Blackberry flavors spiced with cedar, black cherry and cassis. $13 c. Educated Guess Blackberry and cherry, hints of cocoa and vanilla $10 |
|
|
List our wines by the glass, brief description and prices:
Merlot |
a. La Terre Light body, slight fruit $6
b. Tobin James Cherry, oak, velvety $9.75 |
|
|
List our wines by the glass, brief description and prices:
Pinto Noir |
a. Mark West Strawberry, raspberry, caramel, vanilla $8.50
b. Next Cherry, raspberry, black pepper, hints of oak $9.50 |
|
|
List our wines by the glass, brief description and prices:
Zinfandel |
a. Rosenblum Med. Body with black cherry, blackberry and raspberry $7.50
b. Coppola Directors Cut French vanilla, black currant $10.50 |
|
|
List our wines by the glass, brief description and prices:
Shiraz |
a. Greg Norman Dark cherry, plum, elegant spice $9
|
|
|
List our wines by the glass, brief description and prices:
Sangiovese |
a. Ferrari Carano Black cherry, raspberry jam, mint, caramel and spice $11
b. Sterling Vinter’s Meritage Blackberry jam, black cherry, chocolate and spicy finish $7 |
|
|
List our wines by the glass, brief description and prices:
Sparkling Wine |
a. Sofia, Blanc de Blanc White varietals, tiny bubbles, crisp, clean citrus $8.95
b. Mumm Napa White blossom, creamy vanilla, citrus fruit, melon $9.25 |
|
|
How many ounces do we pour for wine by the glass
|
6 oz
|
|
|
List and describe three specialty drinks and their prices
|
Peach Elixir – 1 ½ oz absolute vanilla, ½ peach schnapps, 3 oz white cranberry peach $8.25
Pom Pom Tini – 1 ½ oz absolute vanilla, ½ oz triple sec, 2 oz POM juice $8.25 Ruby Red Tini – 1 ¾ oz absolute ruby red, ½ oz cointreau, 2 oz grapefruit, ½ cranberry $8.25 |
|
|
Describe process of presenting and opening a bottle of wine at a table
|
Show the table the bottle of wine. Step away and cut the rim, pull cork, pour in glass of customer that ordered for taste. Continue pouring in glasses of guests finishing with guest that ordered. Leave the bottle on table if red, chill if white
|
|
|
Timing standards:
Initial Greeting Cocktails Appetizers Salads and Chowders Entrees Check Back Check Down Change of Voucher return Why are these standards important? |
1. Initial Greeting – 60 seconds
Cocktails – 2 min Appetizers – 2-5 min Salads and Chowders – 2-5 min Entrees – 7 – 10 min Check Back – 2 min Check Down – at last item served Change of Voucher return – 2 min These standards are important in order to turn tables and give sufficient service |
|
|
How much time should be between the clearing of a salad plate and the delivery of an entree
|
Same Time
|
|
|
What is the standard amount of time to cook lunch? Dinner?
|
Dinner =10-12 min, Lunch = 7-10 min
|
|
|
If there is a problem with an entree at a table, how do you handle it?
|
apologize, pull it and get the manager
|
|
|
A customer that is not in your section gets up complaining about the service and is about to leave, how do you handle it?
|
Apologize, try to fix it, get the manager
|
|
|
Who is responsible for answering the phone and how many times should it ring?
|
Everyone, 1 time
|
|
|
If a busboy were to spill hot coffee on one of your customers, how do you handle it.
|
Apologize, clean it up, get the manager
|
|
|
List three ways to learn a customers name
|
Credit card, reservation, asking
|
|
|
A man orders a drinks for his wife while she is away from the table. When she returns she does not like what he ordered. What do you do.
|
Never order for people who are not at the table
|
|
|
Place in order if you were on the floor:
Help Seat Greet New Down Fill Water Glasses Extra Lemons to Customer Hot Food in Window Replace Dropped Fork Check Back Print Check |
Hot Food in Window
Greet New Down Fill Water Glasses Replace Dropped Fork Extra Lemons to Customer Check Back Print Check Help Seat |
|
|
What is the last thing you do before leaving your station?
|
Check everything
|
|
|
Maximum amount of entrees per check sent to the kitchen
|
8
|
|
|
What is the process of previewing large parties for the kitchen
|
Let them know about large parties and double check the check
|
|
|
What does empowerment mean to you
|
The ability to make decisions on my own and with a team, consider a range of options, Ability to learn and access skills for improving personal/collective circumstance, ability in discreet thinking to sort out right and wrong
|
|
|
Customers point of view, what is the location on the plate?
Entree Starch Garnish |
6 oclock
12 oclock 3-9 oclock |
|
|
What is different about the fork served with a salad
|
Its chilled
|
|
|
When serving appetizers, what do you need to have with you or already delivered
|
Appetizer plates
|
|
|
When serving salads, what do you need to have with you
|
Chilled forks and peppermill
|
|
|
When serving entrees, what extras do you need to have with you
|
Forks and knives, extra silverware, chopsticks, kethcup
|
|
|
What is different when serving a salad with blue cheese dressing
|
Comes with rice wine vinegar
|
|
|
When should water, iced teas and sodas be replenished
|
When they are half full
|
|
|
When a customer leaves, what items should be left at the table
|
Tea spoons and drink
|
|
|
When serving chowder, what do you need to make sure you have
|
Crackers
|
|
|
Steps to buffing your station
|
Tea kettle, napkin, buff glass, plates, inch from table, check salt and pepper, check candles
|
|
|
Different services we provide for our VIPS
|
Itchiban skewers, card, table tent
|
|
|
What table tent does a hotel guest receive as opposed to a VIP
|
very special guest
|
|
|
If a person appears 24 is seated in your section with a cocktail already in hand, what do you do?
|
card them
|
|
|
Can an employee over 21 accept a cocktail bought for them on duty
|
no
|
|
|
How old should someone look before you can safely assume they are over 21?
|
40
|
|
|
If a guest appears to be intoxicated, orders a drink from you, what should you do?
|
Offer snck or non alcoholic beverage, get a manager
|
|
|
What Rusty Pelican guests have special timing demands?
|
Business guests, sunset diners, diabetics, kids, Pregnant women
|
|
|
How does team service tie into proper timing?
|
Makes station run efficiently
|
|
|
When should an entree be fired or sent if:
No salads or chowders are ordered No salads or chowders are ordered but apps are Salads or chowders and apps are ordered |
No salads or chowders are ordered: right away
No salads or chowders are ordered but apps are: once apps are on tray and ready Salads or chowders and apps are ordered: once salads and chowders are on my tray |
|
|
When should complimentary bread be delivered
|
When they decide not to order garlic bread, with beverages
|
|
|
When are lunch entree orders 1st offered to be taken
|
At first greeting
|
|
|
When are checks presented at lunch and at dinner
|
When last item has been served
|
|
|
How is "Greet guests fast and work as a team to exceed expectations" important part of legendary service
|
Legendary Service is about being the best and working as a team to exceed expectations make us the best
|
|
|
What do you need to have to accomplish "Care about everyones safety and health and ensure proper santitation at all times"?
|
care and concern for personal health and hygiene
|
|
|
What does "all actions will display overwhelming care and concern for each guest and eachother" have in common with "smile and warmly greet each guest"?
|
they both treat guests with respect and make them comfortable
|
|
|
What is the importance of "attend and participate in 5 min meetings" and "talk to your managers before, during and after your shift"
|
communication with co workers
|
|
|
What is the ideal time for a table turn at lunch? At dinner?
|
Lunch: 45 min
Dinner: 1 hour 15 min |
|
|
What should you do if your entrees are 3 minutes or more down on proper ticket time?
|
Inform expo, let manager know
|
|
|
Procedure (what buttons) for transferring a check
|
Print check, write to who, get manager
|
|
|
How do you split a check
|
Press split button, highlight, drag over
|
|
|
describe procedure for paying out a check to more than one method of payment
|
Split button, split checks
|
|
|
What is the purpose of universal seating orders
|
Make sure food gets to the right person, right place
|
|
|
what do you do every time before sending an order
|
reviewing
|
|
|
what is the proper procedure for having a manager void an item
|
split onto another check, write the reason for it, get manager
|
|
|
Give an example of an effective greeting
|
“Hello everyone. Welcome to Rusty Pelican. My name is Matt and I will be your server today. Can I start you off with any beverages?”
|
|
|
What do you mention to our guests at the initial table greeting
|
11. That we are a Fresh Fish House and all of our fish are brought in and filleted daily. All fish is cooked to a medium rare to ensure texture and taste of the fish.
|
|
|
List the salad dressings we offer
|
12. Thousand Island, Ranch, Raspberry Vinaigrette, Blue Cheese, Italian, Oil and Vinegar
|
