Server Quiz Day 1 Name * Required First Last Date * Required MM slash DD slash YYYY RestaurantChianti Il RistoranteForno BistroBoca BistroRestaurant KnowledgeWho is the owner? * RequiredWho is the Vice President? * RequiredWho is the General Manager? * RequiredWho is the Chef? * RequiredWhat are the hours of operation? * RequiredWhat is the phone number? * RequiredWhat is the address? * RequiredWhat is our website? * RequiredWhat are our Sister Restaurants? * RequiredWhat is our corporate philosophy? * RequiredWhat is our mission statement? * RequiredWhy do our guests dine out? * RequiredWhat is your uniform? * RequiredNo cell phones means what? * Required5 ToolsList and Define the 5 Tools of Exemplary Service * RequiredWhat will happen if I use them together? * RequiredSteps of ServiceList all seven steps in order:When does the first impression end?Why is it important to communicate well when taking a guests order?What is the difference between suggestive and descriptive selling?How do you work the 5 tools into the steps of service?How long before you check back? * RequiredWhat is a seamless transition? * RequiredHow do we finish strong? * RequiredWhen does the last impression end? * RequiredList the Ten Priorities in order? * RequiredDining Room PresenceWhen I am on the floor who is watching me? * RequiredWhen am I allowed to chew gum? * RequiredHow do i show a guest to the restroom? * RequiredList five examples of proper communication when moving through the restaurant? * RequiredTable MaintenanceWhen do you refill a water glass? * RequiredWhen do you refill bread? * RequiredHow do you ask a guests permission to clear? * RequiredWhen do you offer cheese? * RequiredWhen do you clear? * RequiredWhat needs to be cleared? * RequiredWho is served first? * RequiredWhat does fill it or take it mean? * RequiredWhat do you say when you reach in front of a guest? * RequiredWhat are the top four busser priorities and why? * RequiredWhen clearing what is the stacking order? * RequiredDefine sense of urgency? * RequiredWhat is full hands in, full hands out? * RequiredBuilding ValueList ten examples of how you can build value: * RequiredWhat are we looking to create at every moment for the guest? * RequiredWhat is rapport and how can I build it? * RequiredWhat is empathy? * RequiredWhat question should I ask myself in order to self analyze my performance? * RequiredHostHow do we make a strong first impression? * RequiredWhy is the last impression important? * RequiredHow do you answer the phone? * RequiredIf a guest wants to move to another table what should you do? * RequiredWhat is OpenTable? * RequiredIf a guest inquires about hosting a private event what information should you give them? * RequiredWhat reservations require a credit card? * Required
