2018

SkillsUSA 2018

WV State Competition

Restaurant Service

[SkillsUSA]

Pierpont Community & Technical College

1201 Locust Avenue

Education Building Room 102

Fairmont, WV 26554

Friday April 13, 2018

  • 2:00 Written Exam Education Building Room 102 (Locust Ave. Campus)

Saturday April 14, 2018

  • 7:45 Check In - Education Building Room 102 (Locust Ave. Campus)
  • 8:00 am Judges Welcome
  • 8:15 am Start Competition

Restaurant Service Contest Update (3/22/18)

Purpose:

To evaluate each contestant’s preparation for employment and to recognize outstanding students for excellence and professionalism in food and beverage hospitality service.

Clothing/ Hair Requirements:

  • Black dress pants/slacks; black knee length skirt
  • White long/sleeved dress shirt tucked into pants/slacks

Shirt must button to neckline

  • Plain black tie with no pattern
  • Black leather non-slip flat shoes
  • Black socks or black hose
  • All clothing should be clean and pressed. Shoes should be clean.
  • All clothing should have a comfortable fit.
  • Bistro aprons are the official apron for Restaurant Service and are not optional. Waiter’s jackets, bow ties, vests, cummerbunds or half aprons are not permitted
  • Hair must be clean, neatly combed; if long hair must be pulled back in pony tail and/or clasped. No loose hair is allowed around facial area. If hair is below the collar a hair restraint must be used.

Eligibility

Open to active SkillsUSA members enrolled in programs with culinary arts or commercial food trades as the occupational objective.

Contestant Cell Phones & Smart Watchesare not to be seen or used by students during competition. Automatic penalties will be applied for those that do not comply. It is suggested that all contestants do not bring any technology into the contest area.

Contest Area Clean-up: All contestants will participate in cleaning the area of their contest and will not leave the contest area until the Contest Chair determines that the clean-up is complete. This includes sweeping floor, mopping floor, cleaning and sanitizing tables, chairs, sidebars, sink, wash dishware and remove trash. Kitchen Clean-up will be 10% of the contestant’s total score.

Communication: Contestants will only speak with the Contest Chair (identified at the start of the contest) at all times. Contestants may not speak with parents, teachers, judges or anyone other than the Contest Chair. If a contestant requires the use of the restroom during the contest, they will advise the Contest Chair and they will be escorted to/from restroom. Failure to comply with this requirement will result in elimination from the contest.

Contestants Must Supply:

  • Pen (blue or black)
  • No.2 pencils for written test
  • Hair restraint if needed
  • Table crumbers; calculator; note pad; watch
  • Positive and encouraging attitude with an abundance of smiles
  • Knowledge of Menu
  • Knowledge of Tableside Service for Caesar salad will be presented through discussion.

Technical Committee Will Supply:

  • Menu names, beverages, chairs, tables, flatware, trays, table settings, cloths, napkins, guest checks, check presentation folders, contest menus and description of the daily chef’s featured dishes will be provided.

Expectations:

  • Contestants will receive menu to be used during testing included in this Contest Update.
  • Contestants should be well versed in “Front of the House” skills and dining room relations including guest service, guest relations, tableside service and napkin folds
  • Contestants must be well equipped to perform the following tasks:
  1. Table settings (banquet style, bistro setting and/or fine dining – to be announced at contest)
  2. Demonstrate five (5) napkin folds
  3. Perform role of host to guests with proper presentation of food menu and conversation
  4. Perform server/waiter/waitress responsibilities by conveying menu choice/options; daily specials and taking drink orders efficiently and accurately
  5. Perform table service that offers food in proper order; proper service presentation; proper dessert delivery and accompaniments; correct check presentation; clearing of table
  • Beverages will be actually served
  • Presentations will be made to judges who will be table guests
  • A written evaluation of approximately 50 true/false and multiple-choice questions is required. This evaluation will cover food and beverage operations; service styles; dining room equipment; sanitation; understanding of hospitality and guest relation principles; limited wine knowledge and understanding of culinary knowledge.
  • Contestants need to be sensitive to times appropriate for table setting, table clearing and turn around for tops (approx. 10 minutes).

Restaurant Service Contest Overview

Dress Requirements: See Page 4 - (worth 100 points)

Written Test- Multiple Choice, Written Answer, Calculations (worth 100 points)

  1. Contestants as a group will enter a designated site to take the written portion of the SkillsUSA examination. The holding room will be off limits except to Technical Committee Personnel.

Task #2 - Table Settings and Napkin Folds:Time Allotted: 20 minutes (worth 130 points)

  1. Contestants will be called to a separate room to set a table.
  1. Each contestant will enter the contest site and be assigned a table.
  1. You will place your contestant number upon that table.
  1. You will get the supply of dishes, etc. and set you table AMERICAN STYLEDINNER for two people.
  1. You will create 5 different napkin folds and leave them on your table for judging. Do not forget to fold two additional napkins for your Table Setting

Task #3 – Host/ Welcome (worth 100 points)

  1. Contestants will greet and seat 2 guests and provide them with menus

Task #4 - Waiter/Waitress Serving and Closing - (worth 320 points) Time Allotted: 25 minutes

The Daily Special will be given 15 minutes before this task. Menu has been provided below.

  1. Each contestant will take the guests’ orders.
  1. Each contestant will serve the order, clear the order, and present the guest check.
  1. Judges will place silverware on plates or turn over photos when they have completed the meal.

Task #5 – Tableside Service – (worth 150 points)

  1. Caesar Salad(per recipe provided)
  2. Mise en place will be provided, no kitchen prep work required

Contest clean-up – worth 100 points

Total maximum possible score: 1000 points

Dress Code

A good server does not attract attention by their looks. The good waiters and waitresses attract attention by the service that they render the guest.

  1. Each contestant is expected to be completely dressed!! This includes socks, etc.
  1. The uniform should be pressed and follow SkillsUSA guidelines
  1. Shoes should be black, non-slip and polished.
  1. Jewelry worn should only be that which is acceptable to the higher standards of the industry. A good example would be the wearing of wedding band. One does not wear necklaces or earrings.

Watches normally are not acceptable but may be worn during the competition.

5.Cosmetics:Odors should only be those that give a fresh scent of recently washing your body. One should not have any offensive odors or perfumes including after shave lotions or lingering hair sprays.

Grooming:You should appear natural, hair should be at a length that does not show movement. Males should be well shaven. The light use of makeup is acceptable. Nails should be clean and well-manicured, showing no chips or exceptionally long. No nail polish.

Hair Restraint:

A common understanding is if the hair falls forward while moving then it must be restrained. Must be restrained if below shoulder length.

You may use one of the following three to restrain your hair:

Barrettes, hair spray, or a hairnet. The hair must be cut in a manner as not to attract attention.

A WAITER IS THERE TO SERVE THE GUEST. ONE DOES NOT DISTRACT FROM THE SETTING BY DRAWING ATTENTION TO THEM SELVES.

Menu

Fresh Garden Salad

Fresh greens with tomatoes, red onions and cucumbers

Spinach Salad with Strawberries

Fresh spinach greens with strawberries and sliced almonds tossed with a poppy seed vinaigrette.

Lobster Bisque Soup

Topped with chives.

Broiled Whole Red Snapper

Served with Fresh Marinara

Beef Tenderloin

Black Peppercorn Crusted finished with Cabernet-Mushroom Sauce.

.

Pork Tenderloin

Served with Spaghetti Squash and medley of julienne vegetables

Coconut Cream Pie

Velvety smooth coconut custard with toasted coconut crowned with a fresh strawberry coulis

Key Lime Mousse

Key Lime mousse, vanilla genoise with white chocolate chips, chocolate weave, white and dark chocolate diamonds.

Students will actually pour beverages.

Tea

Coffee

Water

Hot Tea

Restaurant Service Contest Caesar Salad Recipe & Equipment List

1anchovy fillet packed in oil, drained or Paste

1small garlic clove

Kosher salt

1large egg yolks

1tablespoonfresh lemon juice, plus more to taste

½ teaspoonDijon mustard

2tablespoonsolive oil

½cupvegetable oil

2tablespoonsof freshly grated Parmesan cheese

Black pepper

Chop together anchovy fillets, garlic, and pinch of salt into a medium bowl. Whisk in egg yolks, lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired. Serve.

Contestants will receive a ½ sheet pan with the above ingredients scaled.

Suggested Equipment List for Tableside Caesar Salad

-(2) Medium stainless steel bowl

-Fork(s)

-Whisk

-Tongs

-Fork(s)

-Micro planer (optional)

-Peppermill (optional)

-Tasting Spoons

1