| Fry/Salad/HPA | Broil/H.P./Point | Dish/Bake/C.P. | Front Your Knowledge | Closing Time |
|---|---|---|---|---|
|
What is 5 minutes
The Shelf Life of fries
|
What is 1 Minute
The length of time we sear protein
|
What is 2" x 2" x 1"
What the cut size of bread should be
|
What is to know who to bring bread to
The reason for hanging chits in the host stand
|
What is the check out sheet
What a manager uses to make sure your tasks are properly completed before being allowed to leave
|
|
What is 8oz
The weight of a chicken breast
|
What is 160 / *155
what temp are ribs cooked to on point, and for a *bonus, what are they served at?
|
What is 160 180 degrees
The temperature of the dish machines wash and rinse cycles, respectively
|
What is guest chooses a steak, one ticket gets put on the steak and one to the server, rang in as PAS with the last 4 Numbers from the ticket
How the front of house does PAS
|
What is the condenser
When cleaning a lowboy, the one component you DO NOT want getting wet
|
|
What is 10-12
The number of pieces of chicken in an order of boneless
|
What is pulled pork, sweet potato, sautéed onions & mushrooms
Name the 4 1-hour products
|
What is every 2 hours or when dirty
How often the the water in the machine is clean
|
What are Smothers, loads, b.c.c., kicks, cheese
The 5 ways a server upsells
|
What is get a manager
The last thing that should be done when closing your position
|
|
What are iceberg, romaine,cabbage,carrots,cheddar cheese, eggs, 5 tomatoes, 5 croutons, dressing
All the ingredients of a side salad
|
What is 4:00 & 8:00 protein, side @ 10:00
Using a clock for reference, what goes where on a combo plate
|
What is margarine, parm chz, oregano,basil
The ingredients that compose crouton butter
|
What is 6-8 minutes, 10 for ribs, 5 minutes, 12-15 minutes
How long Apps, Salads, & Entrees take, respectively
|
What is all after close- Salad 15 minutes, Fry 30 Minutes, Small Side 15 minutes, Large side 30 minutes, Rib Grill 30 Minutes, Broil 45 minutes, H.P. 15 minutes, Dish 1 1/2 hours, Bake at closing
The amount of time it takes to close a station
|
|
What is 2-3 inches
The correct length of a piece of cheese
|
What is 8-10 times
how many times mash is mashed
|
What is 1/2x
The number (x) of Salad mix that can be made in the sink
|
What is Knowledgeable servers, Sense of Fun, Urgency on greets food & drinks, Manager table visits, 3 table sections, restroom focus, Lighting/temperature/music volume/tvs, Bartenders:speed/awareness/learn guests names, Hostess:smiles,urgency,guest concern vs. name taker, crew involvement
3 of the 10 Kents Top 10
|
What is when the last check is cooked and served and there are no issues with the food
When to shut off your equipment at the end of the night
|
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