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44 Cards in this Set
- Front
- Back
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What should you do if a guest has an unusual request? |
Refer to the manager |
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What does FHI-FHO mean? |
Full hands in - Full hands out |
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What part of the glass should the server never touch? |
The rim |
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List the 3 Cs |
1. Consolidate 2. Communicate 3. Circulate |
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If a guest has a food complaint, what order should you take these steps? A. Act B. Apologize C. Inform |
B - A - C 1. Apologize 2. Act 3. Inform |
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What should be left on the table when your guests are finished with their meal? |
The glass they are using and their napkin |
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What is the proper way to answer the phone? |
It's a great day at Cantina Laredo, this is Rob, how may I help you? |
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Never turn a highchair upside down to put a _______ inside?
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Baby carrier |
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What is our time standard for greeting a table? |
1 One minute |
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What is our drink delivery time standard for non-alcoholic beverages? |
2 Two minutes |
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What is our drink delivery time standard for alcoholic beverages? |
2 Two minutes |
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What is our time standard for your check back? |
2 Two minutes |
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A tray of food must be run within _____ seconds of the time it is completely trayed. |
5
Five seconds |
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What must we say when we greet a guest at the door? |
Hi, Welcome to Cantina Laredo! |
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What does a server do when a guest explains they have a food allergy? |
Get a manager |
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After dropping the check, when should a server return for payment? |
Within One minute
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Which tables will you present the dessert tray to? |
Every table |
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What signals that a table has been greeted? |
A Bev Nap is placed in front of each guest. |
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What must you write on the Guest's check before you deliver it? |
Thank you |
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At lunch, our standard for the food delivery is within ____ minutes of the order? |
10 Ten minutes |
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At dinner, our standard for the food delivery is within ____ minutes of the order |
12 Twelve minutes |
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During your checkback, is it proper to say "Is everything OK?" |
No |
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Give 5 examples of teamwork |
1. Refilling water, tea, running food 2. Greeting a table, running cocktails from the bar 3. Pre-bussing, helping to serve a tray of food 4. Folding napkins, greeting guests, answering the phone 5. Running duties |
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Why is it important to use the pivot point system? |
So we don't auction the food or interrupt the guest. |
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When/How do you know the Pescado del Dia is for the shift? |
Pre-Shift Meeting |
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What must you ask the guest when you deliver the food? |
What else may I bring you? |
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Is it OK to have only big bills? |
No |
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What should you do if there is a guest complaint? |
Apologize Act Inform |
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You must claim _______ of your tips. |
100% |
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True or False Ignore kids, they're not important |
False |
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True or False The best place for a highchair is out of the aisle. |
True |
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Serve the children's meals as soon as they are ready. |
True |
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Tray jacks must be used for all oval trays.
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True
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Trays must be used for all plates of food and all beverages. |
True |
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We never serve alcohol to minors. |
True |
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The manager is responsible for cutting guests off if they seem intoxicated. |
True |
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Never follow a guest outside to collect money for a check. |
True |
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The server always has the right of way in the restaurant |
False |
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Never leave the restaurant alone at night. |
True |
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Always use an ice scoop to scoop ice. |
True |
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Never say anything to a guest who did not sit at your table. |
False |
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Always use a fresh glass for drink refills. |
True |
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Always deliver the guest's change or credit card voucher as quickly as possible. |
True |
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It's not important to learn a guest's name. |
False |
