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Server Test #3
| Question | Answer |
|---|---|
| Build the Seasonal Vegetable Salad. | Lettuce mix, kale mix, cauliflower, oranges, dates, white raisins, farro, quinoa, avocado, almonds, goat cheese, and Sheri vinaigrette. |
| What two proteins does the menu suggest to add to any salad? | Chicken and Salmon |
| What is Quinoa? Is it gluten-free? Is it vegetarian? | Quinoa is a South American super grain. It is almost complete protein and it is gluten free. |
| Are our meatballs gluten-free? Dairy-free? | No; No |
| What type of meat is used in the meatball? | Ground beef |
| Does the meatball appetizer have a sauce? If so, what is it? | Yes; Marinara Sauce |
| How would you describe the mussels to a guest? What are the common allergens to this dish? | Mussels are one of my favorite appetizers. 8-10 oz. of delicious mussels cooked with brown garlic wine sauce and spicy salami with grilled garlic bread and rosemary on top. Allergic to seafood, dairy, and gluten. |
| Build the Fig Pizza. | Artisan pizza dough, fig sauce, black mission fig, mozzarella, topped with prosciutto, arugula, and goat cheese. |
| Build the Pig Pizza. | Artisan pizza dough, pizza sauce, spicy pepperoni, soppressata, calibrese salami, Italian sausage, mozzarella cheese, and dry oregano. |
| What is pepper relish? List 5 ingredients. | A cooked and pickled product made of chopped vegetables. -Pepperoncini -Piquillo peppers -Olives -Red Onions -Oregano Vinaigrette |
| Describe the Bambolini as you would to a guest. | It is a great dessert to share. It comes with a four-piece lemon brioche donuts dusted with cinnamon and sugar and served over marscapone cream and lemon curd. |
| Build the Strawberry Marscapone Tart. What is Frangipane? | The Strawberry Marscapone Tart is very similar to a cheesecake with a lemon tart flavor topped with strawberries, basil, and saba. The Frangipane is a dough made of sugar, eggs, flour, butter, baked firm, with almond flavor. |
| What is the difference between Chianti and SanGiovese? | Chianti is a red blend from Tuscany, tart, spicy, herbaceous. Mainly SanGiovese, cab, Merlot, colorino, canaiolo SanGiovese has high acidity, light body, vanilla, and oak. |
| What is the difference between Nebbiolo and Barolo? | Barolo wine is made from Nebbiolo grape with lampia, Michet, and rose. Rich, full body, light color. Nebbiolo wine is light colored, tart, roses, cherries, and tobacco. |
| List two more Italian wines and describe them. | Caparzo Montalcino- dark color, dry, well-balanced, raspberry, and pomegranate. Levolte- super Tuscan, SanGiovese, Merlot, cab, full body, opulent, and berries. |
| List two Pinot Noirs. | -Panther Creek -Bottega Vinaia |
| List the ingredients and describe the following cocktails including the glass and garnish: | Answer the next three slides |
| Amaro D'Amici | Ingredients: Lemon juice, honey syrup, fernet branca, buffalo trace, angostura bitters, Glass: Bucket Garnish: Lemon peel |
| I.G.T | Ingredients: Lemon zest, dimmi, DSH, peach bitters, basil, Mediterranean tonic. Glass: Hurricane Glass Garnish: NONE |
| Strawberry Mule | Ingredients: Diced strawberry, lime juice, simple syrup, gran gala, vodka, and ginger beer. Glass: Hurricane Glass Garnish: Strawberry and Lemon Wheel |
| What is an Amaro? Do we offer these? | An Amaro is an Italian liqueur that is commonly drunk as an after-dinner digestive. Yes, we offer these. |
| If you think a guest isn't completely satisfied with their experience, who should you tell? When should you tell them? | Tell the manager. You should tell the manager when a guest is less than pleased. |
| What do want to do with the guests' expectations? | Exceed them. |
| What 3 things do we say for a perfect service? | Great hospitality, technical skill, and our passion for the craft (knowledge) |
| Everything the guest needs, | nothing they don't. |
| Don't be | weird. |
| When do you ask for help? | Before you miss a step of service. |
| Who's responsibility is it to greet guests? | Everyone's responsibility. |
| Seat guests | Everyone's responsibility. |
| Run food | Everyone's responsibility. |
| What does "hands" mean? | Help to run food. |
| If you need to talk to Expo, how should you do so? | Begin with "Chef, may I speak?" and wait to be acknowledged. |
| When is it okay to take food from Expo? | When the Expo tells you it's ready to run. |
| What does "full hands in/out" mean? | Bring as many things to the back, run food, and bring as many plates and glasses as you can to the front on your way out. |
| Where does Seat 1 start on Expo? | The first dish on the right side of the Expo. |
| What does Bolo Leads mean? | When running two or more items, the item that leads is for Seat 1. |
| List 5 pasta sauces and build by the ingredients. | -Marinara Sauce (tomatoes, olive oil, butter, onions, garlic, fennel seeds, chili flakes, sugar, and dry oregano.) -Basil Pesto (basil, spinach, garlic, lemon zest, peanuts, grana padano, and olive oil.) |
| List 5 pasta sauces and build by the ingredients (2) | -Parmesan Cream (cream, onions, garlic, white wine, and thyme) -Burro Farro (thyme, bay leaf, and butter) -Acqua Pazza (garlic, red onions, chili flakes, white wine, tomatoes, fennel seeds, salt, sugar, oregano, and calebrian chili) |
Created by:
jp._.25
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