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42 Cards in this Set
- Front
- Back
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Our Team Mission Statement
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We are Ladies and Gentlemen,
Working Together, To Exceed the Expectations of Our Members, And to Acheive a National Reputation for Excellence. |
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1st Step- Three Steps of Service
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1. A warm and sincere greeting using the member's name whenever possible.
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2nd Step- Three Steps of Service
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2. Anticipation and compliance with the member's needs.
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3rd Step- Three Steps of Service
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3. A warm and sincere goodby, using the member's name whenever possible.
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Club was founded in...
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1889 in Brattenhal (2 fires, then moved to present location)
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Moved to Pepper Pike Location...
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1930
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Owner:
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Member Owned
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General Manager:
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Robert Josey
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Assistant GM:
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Justin Kolanz
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Executive Chef:
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Scott Ryan
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Bar Supervisor:
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Eric Jacobsen
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Dining Rooms:
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Men's Grill, Family Grill, Flynn Grill, Flynn Terrace, Library, Pine Room, Mather/Crystal Room, Board Room, Small Room
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Country Club Mission Statement (Member's)
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To be a family-oriented country club
With first class facilities and services Offering exceptional golf, athletic, and social activities Consistent with our tradition of excellence. |
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Follow the proper sequence of order taking and serving:
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1. Children
2. Ladies 3. Men 4. Host/Hostess |
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ALWAYS use a cocktail tray when carrying beverages to the table.
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NEVER place a cocktail tray on a nearby table.
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Food is served from the _______ side of hte member with your ________ hand.
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Left, left
Exception- Booths |
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Beverages and soups (liquids) are served from the ______ side of the member with your _____ hand.
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Right, right
Exception- Booths |
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If a cup has a handle place the handle in the ______ position.
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4 o'clock
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Always offer fresh __________ after salads are served.
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ground pepper
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Side dished should be served to the member's ______ side.
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right
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When serving, DO NOT ______ across the members. Move around the table to follow the rules of serving.
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LEAN
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Clear plates only when everyone at the table has __________________
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Completely finished.
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Clear from the ______ side with your _______ hand.
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Right, right
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The server may clear empty glasses at _______ during the course of the meal.
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Any point
Always ask to bring another beverage when clearing an empty glass. |
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After _______ _______, clear any used or silverware and replenish if necessary for the next course.
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each course
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When clearing the main course, make certain the _______ gets cleared.
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Whole table
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The only items that should still remain are:
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water glass, teaspoon, centerpieces and any glass that is still being used.
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You make $ by keeping people here. Not by....
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Turning tables
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A' la carte simply means:
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off the menu dining.
Teamwork is essential. |
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A' la carte service is important to the Club, because:
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it is where we regularly see our members, and it provides us with the opportunity to to exceed thier expectations.
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Our club policy is to never say:
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NO to any request. We do our best to accomodate our members in every way possible.
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After the meeting (Family Grill), each server is responsible for:
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checking her station to make sure it is set according to the floor plan and is ready for service.
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Once service starts:
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Every server must stay on the floor.
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Steps to A'la Carte Service:
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1. Greeting
2. Cocktail/Beverage Service 3. Menu/Specials 4. Taking the Order 5. First Course 6. Pre-Bussing 7. Entree Course 8. Check Back 9. Dessert Course 10. Present the Check |
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When speaking to the members, remember to always use:
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Professional Verbiage
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If the member orders something that is not on the menu:
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Ask a supervisor to check with the kitchen for you.
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When ringing in an order on the computer remember to:
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ADD, NO, SUB when modifying order
Send each course back seperately |
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"Prepared" not:
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"Cooked"
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Banquet Service: 3 different types:
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1. Limited Menu/A' la Carte Service
2. Seated Service 3. Station/Buffet Service |
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In Seated Service: Food service is done all _________ for the entire party, as a team.
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At one time
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In banquets, we use a form of serving called:
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"snaking"
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In banquets, Never clear your tables until:
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a Supervisor has given you permission.
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