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Server Test #4
| Question | Answer |
|---|---|
| Build the Tuscan Kale Salad. | Fuji apples, red grapes, crispy pancetta, bread crumbs, pistachios, grana padano, and Parmesan vinaigrette. |
| What allergens do our croutons have? | Gluten allergy. |
| What is kale? | It is an intense flavored green leaf vegetable. |
| What are the common dietary restrictions/allergens on the Kale salad? | Gluten, dairy, nuts allergy, dairy allergy, and pork restrictions. |
| Build the Crispy Calamari. | Tempura-better rings of calamari, flash fried and tossed with arugula and lemon parsley vinaigrette. |
| What is the difference between ramekin of olives and a side of olives? Describe the presentation. | |
| Build the Chef's Board. | Prosciutto, picante provolone, soft cheese, apricot mostarda, marinated castle vetrano olives, marcona almonds, eggplant caponata, roasted red peppers, grilled asparagus, and grilled bread. |
| What is Mostarda? | An Italian condiment made of candid fruit and a mustard. |
| Describe Crescenza cheese. | Creamy cow's milk cheese with rind, very mild, and slightly nutty flavored. |
| What is Eggplant Caponata? | Cecilia eggplant dish consisting of cooked vegetables made from eggplant, celery, seasoned with sweetened vinegar, capers, and a sweet and sour sauce. |
| Build the Spaghetti and Meatballs. | Bucatini noodles and tomato sugo and butter. Tossed with four meatballs, fresh basil, and garnished with evo. Pecorino, dry oregano, and fennel pollen. |
| Build the Bolognese, please describe the cooking process. | Tagliatelle pasta tossed with a bolognese burro fuso topped with dry oregano, fennel pollen, grana padano, and evo. We cook ground beef, Italian sausage, salami scraps, celery and carrots, onions, garlic, white wine, tomatoes, for 8 hours. |
| Build the Bacon & Egg Pizza. | Artisan pizza dough, garlic cream sauce, bacon, smoked mozzarella, asparagus, roasted potatoes, rosemary, cooked egg with a runny yolk, basil, fennel, and grana padano. |
| Build the Tuscan Chicken Sandwich. | Chicken Salad, Fontina Cheese, vine tomatoes, olive tepanade, and ciabatta bread. |
| Is the chicken in the Tuscan Chicken Sandwich dark or white meat? | White. |
| What kind of olives are in the Olive Tapenade? | Castel Vetrano Olives. |
| Is the Olive Tapenade vegetarian? | Yes. |
| Build the Hazelnut Torta. | Chocolate hazelnut torta served warm with Nutella cream, Hazelnut toffee, topped with salted caramel gelato, and powdered sugar. |
| What is the legal drinking age. | 21 |
| What 4 details are necessary to make an ID valid? | 1.) Picture 2.)Date of Birth 3.)Expiration Date 4.)Holographic Sticker |
| What forms of ID do we accept? | Passport, State ID, Divers Licence. |
| What do you do if you're unsure of whether or not to serve a guest? | Tell the manager. |
| Name our Merlot, Malbec, Arneis, Vermentino, Orvieto. Describe flavored profiles. | Merlot: Colombia Malbec: Altos del Plata Arneis: Pioiero Vermentino: Bolgheri Orvieto: Argillae |
| Sell me the Rosemary and lime. | Rosemary, Lime, Simple Syrup, Amaro, and Kettle One Vodka. |
| Build the Julietta. What makes it special? | Lime juice, simple syrup, St. Germaine, Raw Ginger/Vanilla Vodka topped with prosecco. Edible orchid blossom. It is special because we have homemade infuse. |
| Is our coffee fresh ground? Who makes it? | Yes; Passport |
| What is the difference between a cappuccino and a latte? | A cappuccino has more froth and less milk. |
| List the step of service training standard. | Greet 2 min. ; NA bev. 3 min ; Wine, beer, cocktails, up to 6 min ; Starters 6-8 minutes ; Entrees at lunch 10-12 min ; Entrees at dinner 15-20 min ; First course cleared ; Dessert, 6 min. |
| What do you need to tell every table? | Welcome to North. Have you been here before? Would you like an espresso or cappuccino today? |
| Describe the following cheeses: Fontina, Provolone, Pecorino, and Crescenza. | Fontina- pungent, semi-soft, and on "The Burger" Provolone- lightly spicy, semi-hard, and on "Chef's Board" Pecorino- lightly salted, hard cheese, and on "Spaghetti and Meatballs" Crescenza- lightly nutty, creamy, and on "Chef's Board" |
| Describe the following cheeses: Grana Padano, Mozzarella, Fresh Mozzarella, Smoked Mozzarella, Gorganzola, Ricotta | Grana Padano- savory, complex, and on "Bacon & Egg Pizza" Mozzarella- Fresh Mozzarella- buttery, soft cheese, and on "Margherita Pizza" Smoked Mozzarella- smoky, semi-soft, and on "Fig Pizza" |
| Describe the following cheeses: Gorganzola and Ricotta | Gorganzola- sharp taste, crumbly, and on "Chopped Chicken Salad" Ricotta- lightly sweet, soft, and on "White Garlic Truffle Bread" |
Created by:
jp._.25
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