Work #3
How does our teamwork philosophy make us a different kind of restaurant?
We are all working together and not struggling to do our own thing
9) Perspective
We realize that all team members have other obligations, we will respect those obligations to the best of our abilities
What is guest right away?
We want to stop and let our guests proceed first
Pork chops
12 oz pork chops with cinnamon Apples and a sweet potato
What is the drinking age for wine, beer, and liquor in this state?
21
Lamb chops
3 oz lamb chops with mint sauce and parm. Spinach
Who handles guests complaints and opportunities? Why?
A manager
2) Uncompromising Standards
ADT on uniforms, product specifications, cleanliness, and people.
6) Teamwork
All entities of the operation from kitchen to the serves will work together
How is being guest obsessed important to your greeter responsibilities?
Always excited to see someone else walk in the door
3) Product
Always use freshly prepared products.
Chicken Tortilla (Soup)
Broth-based with green onions, cilantro, green chilies and diced Roma tomatoes
Chicken Mushroom (Soup)
Creamy chicken, and fresh vegs (Mushrooms, carrots, celery, and onions)
Shrimp based (Soup)
Creamy tomato-based made with baby shrimp, celery, onions
How do you greet a guest dinning alone
Don't ask "just one tonight?"
10) Environment
Everyone will enjoy coming to work and will be dedicated and proud of the "their" restaurant.
What are the four "F"s a greeter should exemplify?
Eyes contact, smile, speech, effort
What should you do while you are walking to seat a guest at their table?
If walking up the step, say watch your step. Let them be seated before placing the menus down
How are "to go" orders handled in person? How are they handled over the phone?
•if walk in, to specific server in charge of to go orders. •should be given to bartender or a manager
Describe your favorite menu items
My favorite is the mozzarella wedges and the chicken Alfredo
How should you respond when a guest asks you where the restrooms or a telephone is located?
Offer to show them
7) Communication
Poor communication is the main reason for most opportunities, we will challenge ourselves to keep team members informed
5) Consistency
Pride ourselves in being able to replay out successful performance day after day
8) Creativity
Remembering that the best ideas come from those who work the front lines, we will actively solicit creative input from all team members
4) Sevice
Second to none. Our friendly, accommodating, attentive and enthusiastic serves will become legendary!
How are incomplete parties handled when we are not on a wait? How can the greeter help go get these people together once they arrive?
Set the party that's already there and when the rest show up, show them to the table
Prime rib (Soup)
Spicy tomato-based, stocked with chunks of prime rib and beans. Topped with shredded jack and cheddar cheese
What should you do if a guest calls and requests a menu to be faxed to them?
Tell a manager
1) Integrity
The foundation of our organization.
Where are the booster seats and high chairs located?
There are some located in every section
What are the guidelines concerning seating incomplete parties?
To make sure to help the ones walking in late find the rest of the party
