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Basta Quiz
| Question | Answer |
|---|---|
| What does BASTA mean? | Enough |
| Address and phone number? | 121 Iowa Ave, (319) 337-2010 |
| Wifi password for Basta Guest? | pizza2011 |
| Making a reservation? | How many, time, day, phone number, name |
| Can a table of six people have separate checks? | Yes, over 8 it's up to the server |
| Good seating for guest in wheelchair? | 20s, 30s, 40s, P1 (201, 202, 203, 301, 302) |
| If it is taking a while for a guest's food, what should the server do? | Communicate with manager on duty (wait) |
| If a guest has a complaint, what should the server do? | Communicate with manager on duty (complaint) |
| If you forget to ring in an order or make any mistake, what should you do? | Communicate with manager on duty (mistake) |
| What do we do at the beginning of every shift as a group? | Pre-shift meeting |
| When greeting a table, the server should bring what to the table? | Water, 1 carafe for every 2 people |
| What is the maximum amount of time it should take to water a table? | 30 seconds to 1 minute |
| When the guest receives the bill, should there be anything besides water or coffee on the table? | No |
| Describe a Direct Bill. | Only for UI, 20% gratuity, no convenience fee, tax exempt, applies for all sizes of parties |
| What do we say to a guest when we pick up their check? | Is there anything else I can do for you? |
| When a guest is leaving the restaurant, what do we say? | Thanks for coming in |
| What should you do when you know you'll be late for a shift? | Text all managers in a group chat |
| When should you clock in? | Upon arrival |
| Before running your checkout, what is the last thing a non-closing server should do? | Check with closer, get a signature |
| When is it okay to change out of your Basta uniform and change into your street clothes or eat? | Clocked out, done and checked out |
| Describe Neapolitan style pizza. | Wood-fired, thin, "leoparding" (equivalent to grill marks on a chicken breast); simple, San Marzano tomato sauce, mozzarella |
| What type of tomatoes does Basta use in our pizza sauce? | San Marzanos |
| Where does Basta get its mozzarella cheese from? | Made in house |
| Name the four cheeses on the Four Cheese pizza. | Taleggio, mozzarella, pecorino, ricotta |
| Describe the Calamari appetizer as you would to a guest. | Hand breaded calamari marinated in buttermilk, made in the classic Italian style |
| Name Basta's salads and the dressing each comes with. | Farro: citrus vin, Beet: balsamic vin, Panzanella: red wine, Gem: Parm vin |
| What is a ragu and what is it made with? What dish is it used in? | Pork and beef meat sauce; used in spaghetti bolognese? |
| What red sauces that we use are dairy free? | All red sauces are dairy free |
| Do we carry gluten free pizza or pasta? | Gluten free fettuccine noodles only |
| What cut of meat is a New York Strip? | Short loin; located along the side of the cow. Tender, lowfat |
| What is orzo? | Small pasta that resembles rice |
| What meals does Basta offer for children and do employees receive a discount on those meals or special items? | No discounts; kids' pizza, kids' pasta, served with orecchiette noodles |
| What does the phrase "full hands in and out" mean to you? | Anytime you walk into the kitchen, bring dirty dishes, run food on the way out |
| What order are these of importance: (a) running food, (b) watering a new table, (c) getting to a guest at the host stand | A, B, C |
| What soda pop do we serve at the restaurant? | Coke products: Coke, Diet Coke, Sprite, Rootbeer, Fanta |
| What is the difference between a cappuccino and a latte? | Cappuccino: frothed milk (dry), Latte: no froth (wet) |
| A dry vodka martini on the rocks with a twist means: | Vodka, dry vermouth, twist, short glass with ice |
| What do the terms double and neat stand for? | Double = 2x volume, neat = no ice |
| When is our happy hour and what does it include? | Half of house cocktails, draught beer, wine by the glass, and house liquor |
| What are our white wines by the glass? Pinot Grigio | Guiliano Rosati |
| What are our white wines by the glass? Sauvignon Blanc | Nautilus |
| What are our white wines by the glass? Chardonnay | Ferrari Curano |
| What are our white wines by the glass? Prosecco Brut | Ca' Furlan |
| What are our white wines by the glass? Rosé | Chante Pierre |
| What are our red wines by the glass? Pinot Noir | Chalk Hill |
| What are our red wines by the glass? Merlot | Vignobles Dubard |
| What are our red wines by the glass? Cabernet Franc | Scarpetta |
| What are our red wines by the glass? Chianti Riserva | Alteo |
| What are our red wines by the glass? Cabernet Sauvignon | Vigilance |
| Describe the drinks as made at Basta: Sage Tequila Smash | Corralejo Reposado tequila, sage, honey, lemon |
| Describe the drinks as made at Basta: The Comb Over | Four Roses bourbon, rhubarb, honey, ginger, lemon, bitters |
| Describe the drinks as made at Basta: Bellini | Peach purée, prosecco and Sweet Eddy's peach vodka |
| Describe the drinks as made at Basta: Amalfi Smash | (sweet) Tito's vodka, house limoncello, mint, mixed berry compote/blackberry purée |
| Describe the drinks as made at Basta: Paper Plane | Lemon, Aperol, Bulleit bourbon, Cocchi Rosa |
| Describe the drinks as made at Basta: Caipirissima | ("mojito") Bacardi rum, mint, lime, soda, simple syrup |
| Describe the drinks as made at Basta: Centriolo Tonic | ("Basta gin and tonic") Aperol, cucumber, Beefeater gin, lime, simple syrup, tonic |
| Describe the drinks as made at Basta: Venetian Mule | Tito's vodka, ginger beer, lime, Aperol, orange |
| Describe the drinks as made at Basta: Aperol Spritz | Aperol, prosecco, orange slice |
| Name all bottled beers. | Michelob Ultra, Coors Light, Stella Artois, Peroni, Coors Edge (NA) |
| Where do we take dirty glasses? What main thing does not go into this area? | To the far side of the bar; water glasses and carafes |
| When is it acceptable to be behind the bar if you are not bartending? | To run food and grab bar guests silverware |
| How do you run drinks out if there are multiple tickets up at the same time? | (1) beer, (2), cocktails with ice, (3) white wine, (4) red wine, (5) neat spirits |
| Describe each pasta used at Basta: Spaghetti | Long, thin, round noodles |
| Describe each pasta used at Basta: Ravioli | Flat noodles, stuffed with butternut squash and mascarpone |
| Describe each pasta used at Basta: Fettuccine | Long, thin, flat noodles |
| Describe each pasta used at Basta: Orecchiette | Italian for "little ears"; round half shells |
| Describe each cheese used at Basta: Taleggio | Soft, strong flavor |
| Describe each cheese used at Basta: Ricotta | Soft white unsalted Italian cheese |
| Describe each cheese used at Basta: Pecorino Toscano | Hard, salty, sheep's milk |
| Describe each cheese used at Basta: Gorgonzola | Italian blue cheese |
| Describe each cheese used at Basta: Parmesan | Hard, granular, aged 12 months |
| Describe each cheese used at Basta: Mascarpone | Soft, semi-sweet Italian cream cheese |
| Describe each cheese used at Basta: Fontina | Mild, soft cheese |
| Describe the difference between pancetta and bacon. Pancetta: | Cured, unsmoked pork belly |
| Describe the difference between pancetta and bacon. Bacon: | Cured and smoked pork belly |
| Describe Hollandaise. | Sauce made from egg yolks, lemon, butter, salt and Tabasco |
| What are the essentials of coffee service? | Coffee must be fresh, ask for cream and sugar |
| How do we set up our coffee stations? Label? | Coffee must be labeled with date, brew time and initials. Coffee stations must contain several full coffee pots, cream and sugar, and small plates. |
| What is a poached egg? What dishes are they served on? | Eggs cooked in boiling water with vinegar to create a soft, creamy egg; Eggs Benedict |
| What makes our pancakes different? | Our pancake batter is housemade with ricotta and lemon, giving them a unique flavor with an Italian twist. |
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