Melting Pot

Sesame Batter

description: heavily seasoned batter with sesame seeds and hints of red wine goes w/: Chicken & making stuffed mushrooms

When you would like to change your schedule day or time of work AFTER the schedule has been posted, you must ______ ________ _______ ________.

receive approval from manager

Signature selection

1. Teriyaki sirloin 2. Angus Sirloin 3. Tuna 4. White Shrimp 5. Herb crested chicken

Children's plate

1. White shrimp 2. Breast of chicken 3. Teriyaki chicken 4. Ravioli

Seafood Trio

1. White shrimp 2. Sesame Ahi-tuna 3. Seder plank salmon

After explaining the cooking procedures what must you remind the guests of:

1. pot, pot handle, & surrounding areas are hot 2. 3 "p" rule (platter, pot, plate) 3. don't eat off fondue fork

Cooking times for Oil

1.5- Filet mignon 1.5-Teriyaki Sirloin 2.5- Peppered Duck 1- Andouille Sausage 2.5- Chicken 2- Seafood 1- Ravioli 2-Veggies 2.5-Marinated Pork 1- Potsticker

Cheeses blended together in the Cheddar Cheese Fondue and what are the percentages of each cheese

80% sharp wisconsin 20% emmentholar

What are the four characteristics that you were hired for?

Ability, Animation, Appearance, Attitude

Green Goddess

Description: Blend of cream cheese, sour cream, onions, chives, and parsley Goes w/: Veggies and stuffed mushrooms

Peppercorn Ranch Dressing

Description: Smooth & creamy ranch Salad: house

Teriyaki Glaze

Description: Teriyaki glaze w/ garlic, ginger, & onions Goes w/: Steak

Garlic Dijon Butter

Description: blend of garlic, cilantro, dijon mustard, pepper, & lemon juice Goes w/: lobster

Burgundy Shallot

Description: burgundy wine reduction & shallot infused dressing Salad: Spinach Mushroom

Caesar Dressing

Description: creamy caesar with hints of garlic and fresh cracked pepper Salad: Caesar Salad

Raspberry Black Walnut Vinaigrette

Description: homemade raspberry vinaigrette with a hint of walnut Salad: California

Tempura batter

Description: light asian style batter Goes w/: seafood & veggies

Curry

Description: mild, yogurt base curry Goes w/: cedar- plank salmon & veggies

Ginger Plum

Description: red & green bell peppers, ginger, & a hint of plum Goes w/: chicken & shrimp

Gorgonzola Port

Description: rich & robust cheese sauce Goes w/: filet mignon & veggies

Garlic & Wine Seasoning

Description: unique blend of spices Goes well with: salads & entrees

House Dressing

Description: unique, sweet, and tangy house dressing Salad: house dressing

Managers

GM: Bob Syneiz M: Paul White KM: Martin

First Melting Pot (When & Where)

Maitland, FL 1975

Ingredients in cooking style

Oil: 38 oz oil Mojo: blue scoop, liquid packet, 42 oz hot water C.A.V: green scoop, 30 oz hot water Bouillon: red scoop, 44 oz hot water, 2 oz veggie garnish

Our motto and model for guest service is know as the:

Perfect night out

Address & Phone Number

(770) 623 1290 3610 Satellite Blvd Duluth, GA 30096

List 9 principles

Pride, Quality, Leadership, Accountability, Teamwork, Learning, Hospitality, Family & Belonging, and Integrity

List all items on the dessert plate

1. 8 strawberries halves 2. 2 oreo & 2 graham cracker marsh mellow 3. 4 rice krispee pieces 4. 4 slices of bananas 5. 2 pieces of brownie 6. 2 pieces of brownie 7. 1 slice of cheesecake 8. 1 chocolate covered cherry

Land & sea

1. Breast of chicken 2. White shrimp 3. Filet mignon

Chocolates

1. Chocolate Smores 2. Bananas Foster 3. Cookies n' cream marsh mellow dream 4. Flaming turtle 5. Pure Chocolate 6. Yin and Yang

Pacific Rim

1. Citrus Pork 2. Breast of chicken 3. White shrimp 4. Teriyaki sirloin 5. Peppered duck 6. Pot stickers

Order for the entree presentation

1. Coq au Vin or Mojo présentation 2. Entree & veggie medely 3. Batters 4. Cooking times 5. Pause/ questions 6. Sauce explantation 7. Pause/ questions 8. Reminders

5 core sauces

1. Curry 2. Teriyaki 3. Ginger Plum 4. Green goddess 5. Gorgonzola Port

Ingredients of California Salad

1. Diced tomatos 2. Chopped pecan pieces 3. Gorgonzola cheese 4. Iceberg & romain mix 5. spring mix 6. Raspberry black walnut vinaigrette

Ingredients House salad

1. Diced tomatos 2. Egg sliced 3. Iceberg & romain mix 4. Crutons 5. Scallions 6. Cheddar Swiss blend 7. Peppercorn ranch or house dressing

What are the five main parts for taking an order?

1. Entree order per guest 2. Salad choice per guest 3. Cheese fondue per burner 4. Style of Cooking per burner 5. Wine & Beverage order

List 3 melting pot retail items and their prices

1. Garlic & wine seasoning ($5) 2. MP Chocolate ($6) 3. MP Cookbook ($29.95) 4. Bottled dressings ($5) 5. Chocolate Covered Strawberries ($8-- 3; $16-- 6)

Correct order of ingredients for Traditional Swiss

1. Garlic (1 demispoon) 2. Lemon (1/2 squeeze) 3. Cheese (1/3, 1/3, 1/3) 4. Kirschwasser (1/2 oz) 5. Pepper (5 turns) 6. Nutmeg (2 shakes)

Correct order of ingredients for Cheddar Cheese

1. Garlic (1 demispoon) 2. Mustard (3 shakes) 3. Cheese (1/3, 1/3, 1/3) 4. Pepper (5 turns) 5. Worcestershire (3-4 shakes)

Correct order of ingredients for Spinach Artichoke Cheese

1. Garlic (1 demispoon) 2. Spinach (2 oz) 3. Artichokes (2 oz) 4. Cheese(1/3, 1/3, 1/3) 5. Parmesan (2 demispoons) 6. Tabasco (3-4 shakes)

Four ingredients for providing the Perfect Night Out:

1. Happy team members 2. Genuine hospitality 3. Immaculate, inviting surroundings 4. Exceptional food & beverage

Name all the required parts of the server uniform:

1. Melting Pot shirt 2. Apron 3. 3 black Pens 4. Pepper Gun 5. Hot Pad 6. MVP Card 7. Black Dress Pants 8. Black Belt 9. Black non-slip shoes 10. Black socks 11. Wine Key 12. Lighter 13. $30 bank

What four items are you required to bring to make the cheese

1. Plates 2. Bread 3. Vegetables 4. Granny smith apples

Fiesta

1. Salsa (3 oz) 2. Cheese (1/3, 1/3, 1/3) 3. Jalapeno (1-3 scoops on guest preference) 4. Pepper (10 turns)

Correct order of ingredients for Wisconsin Trio

1. Shallots (1 demispoon) 2. Cheese (1/3, 1/3, 1/3) 3. Pepper (7 turns) 4. Blue Cheese (1 oz) 5. Scallions (3 demispoons)

Ingredient of Spinach Mushroom Salad

1. Sliced portabella mushrooms 2. diced tomatos 3. Chopped bacon 4. Sliced red onion 5. Spinach 6. Burgundy shallot vinaigrette

French Quarter

1. Spicy filet mignon 2. Spicy white shrimp 3. Spicy chicken 4. Tabasco 5. Andouille sausage

Greet the guest within _____ minutes

2

Cooking times for Bouillon, Mojo, or coq au Vin

2- Filet Mignon 2- Teriyaki Sirloin 2- Peppered duck 1.5- Andouille sausage 2- Chicken 1.5- Seafood 1.5- Ravioli 1.5- Vegetables 2- Marinated Pork 1.5- Potstickers

Fiesta need _______ oz of ______ base

2.5 oz of BEER base

Wisconsin Trio needs ______ oz of _______ base and ______ oz of ___________ base

3 oz of WHITE WINE and 1 oz of SHERRY base

Cheddar needs ________ oz of _______ base

4 oz of BEER base

Spinach Artichoke needs _____ oz of _________ base

4 oz of VEGGIE BOUILLON

Traditional swiss _______ oz of ________ base

4 oz of WHITE WINE base

Team member discount is made up of: What % of discount: How many people: What days of the week: Excluding: Must have:

50% 2 (you & a guest) Sunday-Thursday Alcohol & holidays, special events, & weekends Managers approval

The cheeses that are in Wisconsin Trio and the percentages

50% of Butterkase 50% of Fontina

The cheeses that are in Traditional Swiss and the percentages

50% of Gruyere 50% of Emmentholar

Franchise Owners

Bob & Mark Gunn

Ingredient table side for Coq au Vin and Mojo

C.A.V: 14oz burgundy wine, 3 demispoons of garlic, 10 turns of pepper, 75% of mushrooms & 25% scallions Mojo: 1 demispoon garlic, 1 squeeze of orange half, 1 squeeze of lime wedge, & 1 demispoon of cilantro

Team members must _________ to and ________ from work at scheduled times

Clock in & Clock out

Hours of Operation

Sunday-Thursday 4pm-10pm Friday & Saturday 4pm- 11pm

How do we explain the "One Hot Plate" Rule

When choosing a cheese, cooking style, or chocolate everyone must agree on on each per burner