The Melting Pot Restaurant

Front 1

Where and when did the first Melting Pot open?

Back 1

April 1975 in Maitland, Florida

Front 2

What were the only three items on the menu when the restaurant first opened?

Back 2

Swiss Cheese Fondue, Beef Fondue, and the Chocolate Fondue.

Front 3

What were the names off the brothers that opened the second Melting Pot in 1979 in Tallahassee, Florida?

Back 3

Mark, Mike, and Bob Johnston.

Front 4

What are the four key ingredients to the Perfect Night Out?

Back 4

1. Happy Team Members
2. Genuine Hospitality
3. Immaculate, Inviting Surroundings
4. Exceptional Food and Beverage

Front 5

What are the 10 Principles?

Back 5

1. Pride
2. Quality
3. Leadership
4. Accountability
5. Teamwork
6. Learning
7. Hospitality
8. Family/Belonging
9. Integrity
10. Respect

Front 6

What are the 8 stages to the Perfect Night Out?

Back 6

1. Reservations
2. Greet Guests
3. Seat Guests
4. Greet Table
5. Present the Meal
6. Visit the Table
7. Present Check
8. Final Exchange

Front 7

Describe the 8 steps while greeting a table.

Back 7

1. Review the PNO Card.
2. Greet table within two minutes e/ bev naps.
3. Introduce yourself.
4. Acknowledge a special occasion.
5. "The One Hot Plate Rule"
6. Explain the Menu and take order if they're ready.
7. If they need more time, take beverage order.
8. Leave a napkin for every beverage except wine.

Front 8

What's in the Cheddar Fondue (for two)?

Back 8

4 oz. beer
1 Demi spoon of garlic
Shaker of mustard powder
Bowl of Cheddar/swiss
Worcestershire sauce
5 twists of pepper

Front 9

What's in the Spinach Artichoke Cheese Fondue?

Back 9

4 oz. vegetable bouillon
1 Demi spoon of garlic
2 oz. spinach
2 oz. artichokes
Bowl of Butterkase/Fontina
2 Demi spoons of Parmesan
Tabasco (4 shakes)

Front 10

What is in the Classic Alpine Cheese Fondue?

Back 10

4 oz. white wine
1 Demi spoon of garlic
Lemon half
Classic Alpine cheese
Nutmeg
Pepper

Front 11

What is in the Caesar salad?

Back 11

Romaine lettuce
Parmesan-encrusted pine nuts
Parmesan
Croutons
Caesar dressing

Front 12

What is in the Caesar salad?

Back 12

Romaine lettuce
Parmesan-encrusted pine nuts
Parmesan
Croutons
Caesar dressing

Front 13

What is in the California salad?

Back 13

Iceberg and Romaine
Spring mix
Tomatoes
Gorgonzola
Pecans
Raspberry Black Walnut Vinaigrette

Front 14

What is in the Caesar salad?

Back 14

Romaine lettuce
Parmesan-encrusted pine nuts
Parmesan
Croutons
Caesar dressing

Front 15

What is in the California salad?

Back 15

Iceberg and Romaine
Spring mix
Tomatoes
Gorgonzola
Pecans
Raspberry Black Walnut Vinaigrette

Front 16

What is in the House Salad?

Back 16

Mixed Greens
Tomatoes
Cheddar
Hard boiled eggs
Scallions
Croutons
Peppercorn Ranch or House Dressing

Front 17

What is the BLAST method?

Back 17

Dealing with complaints:

Believe
Listen
Apologize
Solve
Thank the guest

Front 18

What is in the Court Bouillon type of cooking preparation?

Back 18

One Red Scoop of dry bouillon
44 oz. hot water
2 oz. ladle of Vegetable garnish

Front 19

What is the Coq Au Vin type of cooking preparation?

Back 19

One green scoop of dry bouillon
30 oz. hot water
14 oz. red wine
3 Demi spoons of garlic
10 turns of black pepper
One cup of mushrooms and scallions

Front 20

What is in the Mojo type of preparation?

Back 20

One blue scoop of bouillon
One pouch of Mojo mix
42 oz. hot water
1 Demi spoon of garlic
Orange half
Lime wedge
1 Demi spoon of cilantro

Front 21

What is in the Bourguignonne type of cooking preparation?

Back 21

38 oz. Canola oil

Front 22

What are the five core sauces and what do they pair with?

Back 22

Curry - chicken
Ginger Plum - red and green bell peppers, ginger and plum goes well with chicken and duck
Teriyaki Glaze - Certified Angus beef sirloin and teriyaki marinated sirloin
Gorgonzola Port - Filet and Veggies
Green Goddess - Veggies

Front 23

What proteins are served in the Classic Entree?

Back 23

Pacific White Shrimp
Certified Angus Beef Sirloin
Teriyaki-Marinated Sirloin
Pork Medallions - Memphis style BBQ
Herb-crusted Chicken Breast

Hint 23

5 types

Front 24

What proteins are served in the Classic Entree?

Back 24

Pacific White Shrimp
Certified Angus Beef Sirloin
Teriyaki-Marinated Sirloin
Pork Medallions - Memphis style BBQ
Herb-crusted Chicken Breast

Hint 24

5 types

Front 25

What is in the Fondue Delight Entree?

Back 25

Wild Mushroom Sacchetti
Pacific White Shrimp
Cold Water Lobster Tail
Filet Mignon
All-Natural Chicken Breast

Hint 25

5 types

Front 26

What proteins are served in the Classic Entree?

Back 26

Pacific White Shrimp
Certified Angus Beef Sirloin
Teriyaki-Marinated Sirloin
Pork Medallions - Memphis style BBQ
Herb-crusted Chicken Breast

Hint 26

5 types

Front 27

What is in the Fondue Delight Entree?

Back 27

Wild Mushroom Sacchetti
Pacific White Shrimp
Cold Water Lobster Tail
Filet Mignon
All-Natural Chicken Breast

Hint 27

5 types

Front 28

What is in the Fondue Fusion entree?

Back 28

Wild Mushroom Sacchetti
Cold Water Lobster Tail
Teriyaki-Marinated Sirloin
Memphis Style BBQ Pork Medallions
Honey-Orange Duck Breast

Hint 28

5 types

Front 29

What proteins are served in the Classic Entree?

Back 29

Pacific White Shrimp
Certified Angus Beef Sirloin
Teriyaki-Marinated Sirloin
Pork Medallions - Memphis style BBQ
Herb-crusted Chicken Breast

Hint 29

5 types

Front 30

What is in the Fondue Delight Entree?

Back 30

Wild Mushroom Sacchetti
Pacific White Shrimp
Cold Water Lobster Tail
Filet Mignon
All-Natural Chicken Breast

Hint 30

5 types

Front 31

What is in the Fondue Fusion entree?

Back 31

Wild Mushroom Sacchetti
Cold Water Lobster Tail
Teriyaki-Marinated Sirloin
Memphis Style BBQ Pork Medallions
Honey-Orange Duck Breast

Hint 31

5 types

Front 32

What is in the French Quarter Entree?

Back 32

Andouille Sausage
Pacific White Shrimp
Filet Mignon
All Natural Chicken Breast

Hint 32

Four

Front 33

What proteins are served in the Classic Entree?

Back 33

Pacific White Shrimp
Certified Angus Beef Sirloin
Teriyaki-Marinated Sirloin
Pork Medallions - Memphis style BBQ
Herb-crusted Chicken Breast

Hint 33

5 types

Front 34

What is in the Fondue Delight Entree?

Back 34

Wild Mushroom Sacchetti
Pacific White Shrimp
Cold Water Lobster Tail
Filet Mignon
All-Natural Chicken Breast

Hint 34

5 types

Front 35

What is in the Fondue Fusion entree?

Back 35

Wild Mushroom Sacchetti
Cold Water Lobster Tail
Teriyaki-Marinated Sirloin
Memphis Style BBQ Pork Medallions
Honey-Orange Duck Breast

Hint 35

5 types

Front 36

What is in the French Quarter Entree?

Back 36

Andouille Sausage
Pacific White Shrimp
Filet Mignon
All Natural Chicken Breast

Hint 36

Four

Front 37

What is in the Land & Sea Entree?

Back 37

Pacific White Shrimp
Filet Mignon
Herb-Crusted Chicken Breast

Hint 37

3 types

Front 38

What is in the Pacific Rim Entree?

Back 38

Chicken Potstickers
Teriyaki-Marinated Sirloin
Pacific White Shrimp
Honey Orange Duck Breast

Front 39

What is in the Seafood Trio?

Back 39

Atlantic Salmon
Pacific White Shrimp
Sesame-Crusted Ahi Tuna

Hint 39

3 types

Front 40

What is in the Steak Lover's entree?

Back 40

Certified Angus Beef Sirloin
Filet Mignon
Teriyaki-Marinated Sirloin

Hint 40

3 types

Front 41

What is in the Steak Lover's entree?

Back 41

Certified Angus Beef Sirloin
Filet Mignon
Teriyaki-Marinated Sirloin

Hint 41

3 types

Front 42

What is in the Surf and Turf Entree?

Back 42

Cold Water Lobster Tail
Filet Mignon
Wild Mushroom Sacchetti

Hint 42

3 types

Front 43

What is in the Steak Lover's entree?

Back 43

Certified Angus Beef Sirloin
Filet Mignon
Teriyaki-Marinated Sirloin

Hint 43

3 types

Front 44

What is in the Surf and Turf Entree?

Back 44

Cold Water Lobster Tail
Filet Mignon
Wild Mushroom Sacchetti

Hint 44

3 types

Front 45

What is in the Good Earth Vegetarian entree?

Back 45

Edamame or Onion Rings
Artichokes
Sesame-Peanut Tofu
Asparagus
Portobello Mushrooms
Spinach and Artichoke Ravioli
Wild Mushroom Sacchetti

Hint 45

7 types