Wg Training, Day Two

Front 1

What are the 7 guiding philosophies?

Back 1

What... Why... How..., Guest first, product driven, QSCV Quality/service/consistency/value, unconditionally gaurantee our product and service, recruit the best and recognize their contribution, individual responsibility ensures ongoing success

Front 2

Do we have happy hour?

Back 2

No

Front 3

What type of toast is the uni on?

Back 3

Brioche toast

Front 4

What two items are on the first uni toast?

Back 4

Salted daikon and shiso

Front 5

What two items are on the second uni toast?

Back 5

Wasabi tobiko and ponzu

Front 6

What two items are on the third uni toast?

Back 6

Green onion with sweet soy

Front 7

Give table description for uni toast selection

Back 7

Selection of uni on brioche toast with salted daikon and shiso, wasabi tobiko and ponzu, and green onion with sweet soy

Front 8

What meat are the mussels steamed with?

Back 8

Pancetta

Front 9

What are the beans in the steamed mussels?

Back 9

Garbanzo beans

Front 10

What type of chili paste is in the steamed mussels?

Back 10

Harissa

Front 11

What are the three last things in the steamed mussels?

Back 11

G,O,P. Garlic, onions, parsley

Front 12

Like the clams with chorizo, what style of bread comes with the steamed mussels?

Back 12

Warm French baguette

Front 13

Give table description for steamed mussels

Back 13

Steamed mussels with pancetta, garbanzo beans, harissa chili paste, garlic, onions, parsley and a warm French baguette

Front 14

What type of vinaigrette are the bitter greens tossed in for the bitter greens salad?

Back 14

Garlic vinaigrette

Front 15

What type of cheese is in the bitter greens salad?

Back 15

Parmesan

Front 16

What style of anchovies tops the bitter greens salad?

Back 16

Salt cured anchovies

Front 17

Give table description of the bitter greens salad?

Back 17

Bitter greens tossed in a garlic vinaigrette with parmesan and salt cured anchovies

Front 18

What type dressing comes on the wedge salad?

Back 18

Blue cheese dressing

Front 19

What type lettuce is the wedge salad made from?

Back 19

Iceberg lettuce

Front 20

What type cheese is on the wedge salad?

Back 20

Blue goat cheese

Front 21

What are the last two items on the wedge salad?

Back 21

Bacon and tomato

Front 22

Give menu description for wedge salad

Back 22

Iceberg wedge with blue cheese dressing, blue goat cheese, bacon and tomato

Front 23

What's the difference between the lobster rolls?

Back 23

The New England uses cool lobster tossed in a lemon Mayo. The Connecticut uses warm lobster tossed in butter

Front 24

What style fries are the lobster rolls served with?

Back 24

Hand cut

Front 25

What type lobster is used for the lobster rolls?

Back 25

Fresh Maine lobster

Front 26

Give table description for the lobster rolls

Back 26

Traditional lobster roll with Maine lobster tossed in a lemon Mayo served with hand cut fried. Connecticut style lobster roll with warm fresh Maine lobster tossed in drawn butter served with hand cut fries

Front 27

What style fish and chip is water grills version of the Atlantic cod fish and chips

Back 27

English pub style

Front 28

What type fish is used for the Atlantic cod fish and chips?

Back 28

Atlantic true cod

Front 29

What two items is the Atlantic cod fish and chips served with?

Back 29

Hand cut fries and tartar sauce

Front 30

Give menu description of Atlantic cod fish and chips

Back 30

Water grills version of English pub style fish and chips with beer battered Atlantic true cod, served with hand cut fries and tartar sauce

Front 31

What 6 types of seafood come in the cioppino?

Back 31

Crab, mussels, clams, shrimp, calamari, and finfish

Front 32

What type broth does the seafood sit in on the cioppino?

Back 32

Tomato white wine lobster broth

Front 33

What two items is the cioppino served with?

Back 33

Grilled bread and rouille

Front 34

Give table description for cioppino

Back 34

A seafood stew with crab, mussels, shrimp, clams, calamari, and finfish in a tomato white wine lobster broth. Served with grilled bread and rouille

Front 35

What are the three steak options?

Back 35

Filet, new York strip, split bone cowboy ribeye

Front 36

In what two sizes does the filet come?

Back 36

8 and 12oz

Front 37

What size does the new york come in?

Back 37

14oz

Front 38

What size does the cowboy ribeye come in?

Back 38

20oz

Front 39

What quality level is the filet?

Back 39

Upper 1/3 choice

Front 40

What quality level is the new York and cowboy ribeye?

Back 40

Prime

Front 41

How is the cowboy ribeye aged?

Back 41

Wet aged

Front 42

What are all three steak choices topped with and served with?

Back 42

Herb butter, served with watercress and tomato

Front 43

What two things is the charcoal grilled chicken served over?

Back 43

Lemon dressed watercress and harissa chicken jus

Front 44

What comes on the side of the charcoal grilled chicken?

Back 44

Herb cous cous

Front 45

Give table description of the charcoal grilled chicken

Back 45

Charcoal grilled, marinated half chicken served over lemon dressed watercress and harissa chicken jus with a side of herb cous cous

Front 46

What three items come on the braised kale?

Back 46

Garlic, Greek yogurt, chopped hazelnuts

Front 47

Give menu description for the braised kale?

Back 47

Braised kale with garlic, topped with Greek yogurt sauce, and chopped toasted hazelnuts

Front 48

What are the 5 items in the roasted butternut squash?

Back 48

Quinoa, lemon vinaigrette, candied pepitas, cilantro, and curried yogurt

Front 49

Give menu description for the roasted butternut squash

Back 49

Roasted butternut squash served with quinoa tossed in a lemon vinaigrette, candied pepitas, cilantro, and drizzled with curried yogurt

Front 50

What are the two breads used in the bread pudding?

Back 50

Croissant and brioche

Front 51

What type sauce and ice cream tops the caramel bread pudding?

Back 51

Salted caramel ice cream and caramel sauce

Front 52

What color salt finishes the caramel bread pudding?

Back 52

Red salt

Front 53

Give table description of the caramel bread pudding

Back 53

Croissant and brioche bread pudding topped with salted caramel ice cream, caramel sauce, finished with red salt

Front 54

What is the rice pudding served over?

Back 54

Cherry griottine

Front 55

What two items tops the rice pudding?

Back 55

Grated dark chocolate and cocoa nib

Front 56

How is the Chilean sea bass cooked?

Back 56

Pan roasted

Front 57

What type gnocchi is the chilean sea bass served with?

Back 57

Butternut squash gnocchi

Front 58

Over what type puree is the Chilean sea bass served?

Back 58

Butternut squash puree

Front 59

What type butter sauce tops the Chilean sea bass?

Back 59

Sage brown butter sauce

Front 60

Give table description for the Chilean sea bass

Back 60

Msc certified Chilean sea bass, pan roasted and served with butternut squash gnocchi over butternut squash puree and topped with a sage brown butter sauce

Front 61

What is home offices address?

Back 61

3185 j airway Ave, Costa Mesa ca 92626

Front 62

What size are the jumbo brown shrimp?

Back 62

16/20 (16 to 20 per pound)

Front 63

What beer do we use for the beer batter?

Back 63

Dale's pale ale

Front 64

How many years on average does it take an oyster to mature?

Back 64

2 to 4 years

Front 65

Are substitutions allowed on the chilled shellfish platter?

Back 65

No, but you can add on

Front 66

What are the steps to prepare for your shift?

Back 66

Check uniform, check in with manager, follow station play book, get section ready, check product counts (raw bar, whole fish, live tank), preshift, chit check in (manager checks other steps and signs chit to indicate you're ready to be seated)

Front 67

What are the 8 total items on the seafood platter?

Back 67

Oysters, little neck clams, Peruvian Bay scallops, Mediterranean mussels, jumbo brown shrimp, hard shell lobster, rock crab, and red Sea urchin

Front 68

What are the 3 core sauces served with oysters?

Back 68

Mignonette, horseradish, cocktail sauce

Front 69

What are the 3 other sauces that come with the king seafood platter?

Back 69

Japanese mustard mayo, saffron aioli, and citrus ponzu

Front 70

What is the merus section of the crab leg?

Back 70

Upper part from the shoulder to the elbow

Front 71

What's the name of the mesquite charcoal grill?

Back 71

Josper

Front 72

What is rouille?

Back 72

Cajun style Mayo

Front 73

What are the 3 "C's" for oysters?

Back 73

Cold, cut, clean. Served cold, abductor must be cut, clean of grit or fragments