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laboziac
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What is our address and phone # and web address?
- 6005 Brookvale Lane Knoxville, TN 37919
- 865-599-1111
- www.aubreysrestaurants.com
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Hours of Operation?
- Sun-Thur: 11-10
- Fri-Sat: 11-11
- Will seat guests until 10:15/11:15
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List the 11 Restaurants in Aubrey's Family of Restaurants:
Aubrey's (Cleveland, Lenoir City, Farragut, Maryville, Cedar Bluff, Papermill, Powell), Sunspot, Stephanos, Barleys, Bistro by the Track
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Who owns Aubrey's?
Randy Burleson
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List the Managers in your Restaurant:
- Mickey Korzybski (GM)
- Craig Krause, John Strom, Lee Dunn
- Kitchen Manger: Derek Cobble
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What is the proper way to answer the telephone?
"Thank you for calling Aubrey's Papermill this is __________ speaking, how may I help you?"
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Employees should only be accepting phone calls in the case of _________.
Emergency.
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What is the difference btw Reservations and Call Ahead Seating? How would you explain this to a guest?
- Reservation=Table ready @ that time
- Call-Ahead= Reduced waiting time for guest
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If yo uanswer the phone and the guest asks to make a reservation, what should you say?
I'm sorry but we do not take reservations, but I would be glad to put your name on the call-ahead list.
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Who takes care of to-go orders?
All shifts: Bartender
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When do we get paid and on what day?
Every other thursday.
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When is the best time to pick up our checks?
Between 2-4 pm ONLY.
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What is the General Smoking Policy?
Ask manager, get server to cover/watch your tables, inform host/hostess.
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What does "86" mean?
This item is no longer available.
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Explain the Pivot Point System and why we use it:
It is a system of standardized seat numbers used to communicate and so we don't have to auction off food.
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Describe the proper FOH uniform:
-Dark Jeans, Belt, Socks, Non-slip shoes, blue apron, pens, lighter, wine tool, white/blue undershirt, blue button down.
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Four things a server must do before clocking out:
- 1) Tables
- 2) Sidework
- 3) Silverware
- 4) Checkouts
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What does it mean to 'Flag' a table and what is its purpose?
We 'flag' a table by putting a BevNap on the table to notify other servers that they've been greeted; also putting the pepper shaker at the end of the table to let the hostess know it needs to be wiped.
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Why is it important to pre-bus tables?
Less clutter on the table for the guests; makes cleaning much quicker for the next set of guests waiting to sit at your table.
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What should remain on your table when presenting the check?
A glass to each guest, linens, maybe a dessert fork or spoon.
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Describe how Guest Complaints & Re-Cooks are handled:
Tell a manager immedietly, write a Re-Cook ticket.
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A customer's Petite Filet is not cooked enough. What items need to be included on the Recook ticket?
- 1: Table Number
- 2: Item & Temp (Petite Filet - Med Well)
- 3: Side Items
- 4: Time turned in
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Define "Silent Service":
Not interrupting the guest. Quietly serving a table w/out interruption. (table maintenance)
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When do you bring a guest another drink?
When they are 1/2 full.
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Should you ask guests if they'd like refills?
NO! Just bring it out.
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List 3 Ways you can be involved in teamwork:
- 1: Helping your teammates
- 2: Running Hot Food
- 3: Full Hands In/Out of Kitchen
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What is an Expeditor?
The person who organizes and sells food for each table once the kitchen has it prepared.
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Who do you communicate with if you need something from the kitchen?
Through the expeditor.
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Explain how you place a guest's plate at the table:
With the Entree facing the guest. Please do not auction off the meal.
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When should you present a check to a guest?
At the end of the meal or after dessert if applicable.
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What is the key to successful serving?
Anticipating your guest's needs.
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Time to Greet Guest:
45 sec
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Time to Deliver Drinks:
2 min
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Time to Deliver Appetizers:
2-5 min after placing order
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Time for Lunch Entrees:
10 min or less
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Time for Dinner Entrees:
10-13 min
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Check back after food delivered:
1 1/2 minutes after food is delivered to table
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Time limit to handling payment:
return back to guest w/in 2 min of receiving payment
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Before presenting the check, what two things should be offered?
Coffee and Dessert.
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How much is an employee Discount?
50%
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What is the proper way/method of entering/exiting the service area and why?
Always Full Hands In/Full Hands Out of service area. Come into service area through IN door and out through the OUT door so that you're always walking against the crowd.
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Do we accept Personal Checks?
They must first be approved by a manager.
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