Miguels cocina

When answering the phone, a guest should only be on hold for ___ seconds; after being seated, you should approach your table in less than ___

30 seconds, 2 minutes

what are two words or phrases guests may say that indicate that the experience was not up to our high standards

-if guest says fine/ok -doesn't eat a significant portion of their meal

When handling glassware, what is the 3 finger rule?

Always hold glassware with at least 3 fingers

List 2 ways you can assist a guest with disabilities without asking if they need assistance

Explain how they can safely enter/exit the restaurant Identify tables that will comfortably accomodate wheelchairs

Write out the wording to use every time the phone is answered

Hello this is Miguel's Cocina in Old town, this is lauren speaking, how may i help you?

After greeting the guest warmly, what wording should you use to determine how many people there are to be seated?

How many people are in your party this evening?

First and last name of general manager

Jennifer Geddes

First and last of restaurant manager

Joey Mclaughlin

first/last of assistant kitchen manager

Julian Rendon

first/last of assistant general manager

Rebekah Dauphin

When refilling beverages what do u do

Remove glass from the table and pour away from guest

In order to properly maintain the table we should

Replace utensils/plates that we remove from the table immediately.

A guest at one of your tables has a problem with their food. Describe the steps you would take to solve the problem to the customer's satisfaction.

Listen Apologize Solve the problem Thank the guest

List and describe 2 brunch items

Lobster and avocado omelet: -lobster -avocado -jalapeno white sauce served with rice, beans, and fresh tortillas huevos con chorizo: -scrambled eggs -mexican chorizo served with rice and beans

Chef first/last name

Rigo Gutierrez

ingredients in miguels ultimate margarita

cuervo tradicional reposado, cointreau, grand marnier, fresh citrus juices

Describe 1 appetizer, 1 entree, and 1 dessert that you would recommend to a guest

empanadas picadillo: 3 empanadas stuffed with ground beef, jack cheese, roasted corn, tomatoes, and chiles then topped with lime cream, served with guacamole and salsa fresca shrimp enchiladas: shrimp with salsa fresca, rolled into corn tortillas, topped with jalapeño white sauce and avocado slices coconut flan: coconut custard topped with a smooth caramelized glaze

How often should the restrooms be checked and whose job is this ?

every 30 minutes, hostess, busser for mens bathroom

List the ingredients in the house flan

Mexican coconut custard topped with a smooth caramelized glaze

President of the Brigantine Family of restaurants

Mike Morton Jr.

Restaraunt hours of operation

Monday - thursday 11:00 - 9:30 Friday - saturday 11:00 - 10:00 Sunday 10:00 - 9:00

List the steps for seating a guest

Smile at guest ask how they are doing/how many in party, walk them to table at slow pace, introduce menus/specials to them, hand menus directly to their hands (try to give menus to females first), introduce servers name, grab extra silverware off the table

What vegetarian options do we offer?

Portobello mushroom fajitas vegetable enchiladas

Below list your version of the Brigantine Mission Statement

The mission is to achieve guest satisfaction by providing energetic and professional service and to search continually for new ways to improve the operation

Describe the albondigas soup

mexican meatballs in tomato-vegetable broth

What is silent talk?

not talking to coworkers in a way that customers can hear your discussion

what type of rice and beans do we offer?

refried beans black beans white rice mexican rice

describe and list ingredients for the house dinner salad

romaine and fresh lettuces with cilantro dressing and garnished with radishes, avocados, and carrots

Are all of our tortillas home made? which ones?

some, homemade flour tortillas

List all the ingredients of the jalapeño cream sauce

sour cream heavy cream jalapeños jalapeno juice jack and cheddar cheeses thickened with a roux chicken base

t/f pitchers should never touch glassware when refilling beverages

true

t/f when serving our guests, the entree or main item should be placed directly in front of the guest.

true

t/f your cell phone must be turned off and stored away while at work

true

Regional general manager?

tyler martin

describe the brigantine e-family program

you receive emails with news, special offers, and updates about the restaurant, plus special gifts throughout the year

when dining in other miguel/brigantine restaurants i must tip at least ....

18%

Name 2 dishes, and describe them, that are gluten free:

carne asada tacos with corn tortillas: steak, served with guacamole, rice and beans chicken fajitas with corn tortillas: sautéed bell pepper, onion, tomato, mushrooms. served with guacamole salsa fresca, rice, beans

DAILY CLOSING DUTIES

- Refill candies -Refill crayons -Bathroom checks regularly -wipe down all menus

PM CLOSING DUTIES/SIDEWORK

-collect all menus -unstuff dinner menus and put them away. -erase the board and put soiled blue towel in proper bag -one last restroom check -check in with closing manager

PM OPENING DUTIES/SIDEWORK

-communicate with day hostess -double check that the resos have been mapped out properly -restroom checks

AM CLOSING DUTIES/SIDEWORK

-Check all 3 menu drops and collect all menus/wine lists -Un stuff lunch/brunch menus and put them away. -retrieve dinner menus, stuff menus with chefs daily specials -write initials of the day servers next to their remaining tables -setup the board, assign sections, map out resos -restroom check

AM OPENING DUTIES/SIDEWORK

-Retrieve menus and properly stuff with inserts -Ask manager for blue towel to wipe board with -Ask manager for Reso Book, take that days reservation sheet out and put them on the clipboard - Setup the board, assign sections, map out resos -Write out the soup of the day -Restroom checks every 30 mins.

Names of and types of food served in, our other 3 restaunt concepts in the company (other than your own)? name 2

1 Brigantine: seafood restaraunt 2 Miguelitos: coffee and cocktail bar

If a guest indicates that they have a food allergy, list the steps you would take to ensure they are not served something to which they are allergic: who should run the food?

1 Determine the specific food the guest is sensitive to 2 notify the manager 3 notify the kitchen manager or chef 4 use the typewriter to modify allergy 5 the manager or the server who took the order must run the food 6 manager should check back with the guest to ensure the order is exactly correct Server and or manager must run the food

Big 6 criteria for a bona fide ID

1 Name 2 Date of Birth 3 Description 4 Photograph 5 Currently valid 6 Government issued

list and describe 3 signature items

1 carnitas: pork with salsa fresca, sliced onion and avocado, served with warm tortillas, rice and beans 2 classic fish tacos: batter-fried white fish fillets with red cabbage, shredded cheese, salsa fresca, and ranch dressing in 2 corn tortillas 3 ceviche: shrimp, scallops, and white fish cured in citrus juices with diced tomato, onion and cilantro, served with crispy tortilla chips

What are the 5 steps to washing your hands?

1 use warm water (at least 110 degrees) 2 moisten hands and arms, and apply soap. 3 lather hands and arms by rubbing for at least 20 seconds 4 Rinse thoroughly 5 Dry hands and arms with clean paper towels, then, to prevent re-contaminating your hands, use the paper towels to turn off the water faucet.

What are the crew commitments?

1. WE work together as a team to respond to the needs of our guests and coworkers 2. WE accomodate guests special requests 3. WE wear clean, pressed uniforms and are well groomed 4. WE greet guests as soon as they enter our restaraunt and thank them as they leave 5. WE answer the phone, properly and with a smile, within 3 rings 6. WE maintain a clean restaurant (guest areas, restrooms, floor, stations) throughout the day. 7. WE know the menu, including current food, wine, beers, and spirits 8. WE provide friendly, smiling service 9. WE are 100% set up prior to opening and are prepared throughout the day. 10. WE focus on the positive to create a fun working environment

List three words or phrases that are unprofessional and should be avoided when speaking with our guests and what could you say instead:

1. you guys everyone, ladies, you 2. No problem Certainly, of course 3. Are you all alone tonight How many are in your party?

What is the 5ft/10ft rule?

10 ft. smile 5ft smile and say hello or ask how they are

Managers must take reservations of ____ or more, who handles guest inquiries for private banquets ?

10, tanya prasad

by law, you are required to report ____ % of your tips

100 percent

What other soups do we offer?

Albondigas Sopa del Dia: monday - thursday- chicken tortilla Friday - sunday: pasolle

What things need to be done when doing a restroom check?

Check to ensure there is enough toilet paper, paper towels. Wipe up water on the counter. Push down garbage in the garbage cans

List menu options for children including sides

Cheese burger bean and cheese burrito french fries rice beans

T/f Employees can consume food anytime during their shift

False. only during breaks and not actually during your shift

Give one example of how you can make a good: First impression Service impression Final impression

First impression - greet guests with a welcoming smile and ask how the guests are doing today Service impression - accommodate guests needs, never say no. bring food in timely manner and frequently check on the guests to see if they may need anything else Final impression - smile and tell guests to enjoy the rest of their night

What special occasion desserts do we offer?

Fried ice cream mud pie

describe a way you can help our restaurant operate as a unified team. give example for HOSTESS BUSSER SERVER BARTENDER LINE COOK DISH WASHER

HOSTESS: Help seat guests in a timely manner so the customer is happy BUSSER: help pre-bus tables, put silverware on tables when not busy SERVER: Dont triple seat servers, refill drinks for customers when not busy BARTENDER: notify bartender when there is a to-go order and which line LINE COOK: help by running food in a timely manner DISH WASHER: put dishes in the appropriate spot so it makes their job easier

name our three spiciest salsas

Habanero Avocado Green Salsa Molcajete salsa

Specials your location features

Happy hour 2-6 daily, 2- closing on mondays Taco Tuesday all day Wine wednesday all day Thirsty thursday all day Saturday and Sunday Brunch till 3:00

List the procedure for getting one of your shifts covered.

Must get manager approval. Let other hostess know in advance, do it through hot schedules

first/ last of trainers

Tanya Prasad and Nancy Reyna

What forms of payment do we accept and what forms of payment do we not accept

WE accept travelers checks, mastercard, American express, visa, discover WE do not accept Personal checks Diner's club

Describe the type of cuisine served at miguels cocina

baja mexican cuisine

Describe the referral appetizer

calamari and nachos

What type of oil do we cook with?

canola oil

describe 3 appetizers and list ingredients

guacamole: ripe avocados mashed with salsa fresca Calamari: tender golden strips with our jalapeño white sauce ceviche: shrimp, scallops, and white fish cured in citrus juices with diced tomato, onion and cilantro, served with crispy tortilla chips

describe the house red salsa

medium spiced tomato salsa yellow chiles onions cilantro

if you are injured on the job what are your responsibilites for reporting your injury

tell the manager immediately, regardless of the size/severity of the injury