Trainingwebsite: Hefnergrilltraining.Com

Server Packet

Name:

TrainingWebsite:HefnerGrillTraining.com

Username:Hefner

Password:

*Trainees will need access to a computer to begin studying the Hefner Grill Menu & Service.Please log in before you attend Orientation and bring your paperwork filled out with you. If you have any questions, please call the store.

APRIL 2016

NEW SERVER TRAINING AND OVERVIEW

EMPLOYEE NAME: ______

EMPLOYEE PHONE #:______

DATE / TIME / SHIFT / TRAINER / TEST
DAY 1 - CLASSROOM:
Trainee begins with a 3 hour classroom where they are guided through Charleston’s food, bar, service standards and POS procedures. / Mentor: /

General Info Test
Table Chart Test

DAY 2 – FOLLOW SHIFT:
Trainee follows trainer. Must stay within 6 feet of each other at all times. Trainee has NO communication with guests unless prompted and they should not carry anything to the tables. They should pay attention and absorb the flow of service. Trainer & Trainee write all orders in order pad. /

Starters, Soups,Greens,and Sandwiches.

DAY 3 - 1ST REVERSE:
Trainee actively participates in service and interacts more with guests depending on the trainee’s abilities. Trainer should take first table; Trainee takes the second. Make sure the Trainee handles one table in the Trainer’s section the entire shift. /

Mains, Sides, Kid Items & Brunch Test

DAY 4 - 2ND REVERSE:
Trainee actively participates in service and handles as many tables as they are comfortable handling. The goal is to have the Trainee acting independently by the completion of the shift. They should be running two of the tables in the Trainer’s section the entire shift. /

Bar, Liquor & Beer Test

DAY 5 – 3RD REVERSE:
Sign Off Shift – Trainee should be able to run the section (two tables minimum) from start to finish with little assistance from the Trainer. Trainer should be there to help if needed, but mostly just a shadow to the Trainee.
SERVER ASSISTANT:
Trainee runs food and assists servers on a Friday or Saturday night. /

Wine Test

ORAL CERTIFICATION:
Take the oral exam in back of packet. Also, wait on a manager from beginning to end. /

Oral Certification

EXPECTED COMPLETION DATE: ______

DAY 1 – Hefner’s Classroom Test:

Tests: General Information, Table Chart Test & Menu Questions Test

**Trainer:RecordtheirTestScoreintheirFOHTrainingRecordImmediately**

Mission Statement: To Consistently Exceed Our Guests’ Expectations

This is a general outline – Make it work for you!

Hefners’s Food – 1 hour

Go through each category and give anecdotes; you will not cover each item, just a few from each category.
Review the abbreviations and the importance
Illustrate how to navigate the training website
Set expectation for testing standards

Liquor, Beer & Wine – 45 minutes

Liquor, Beer & Wine Lists: Briefly cover what you have in store
Martinis: discuss what questions are involved when a guest orders amartini

NA Bevs: Which non-alcoholic drinks are free refills, and which are not
Specialty Drinks: Drinks that are on the menu and After Dinner Drinks.
Wine: The importance of wine knowledge
Identify trainee’s current wine knowledge and tailor from there o Look at different wine bottles and explain the varietals.
How to present and open wine, show and practice, left handedpouring, open face.
Pour 2-3oz. per glass when serving wine; do not empty the bottle.

Hefners’s Service – 45 minutes

Discuss Attitude & Teamwork
Consolidation & Never Ending Bev Service
Aspects of Charleston’s Service
Steps of Service
Service Points & Table Manners
Practice plate and glassware carrying
Pivot points, where seat 1 is on tables

Squirrel – 30 minutes

Overview of squirrel: briefly cover each category on the screen
Explain practice tickets they will be ringing in future

GENERALINFORMATIONTEST

1.Listtheareapartner,generalmanager,andallstoremanagers. (Firstandlastnamesplease)

AreaPartner______GeneralMgr______Sr.KitchenMgr______

FOHMgr______FOHMgr______BOHMgr______BOHMgr______

MIT______MIT______

2. / Whoareyourtrainers?
3. / Whatisourstorephonenumber?
4. / Whatisourstoreaddress?
5. / Whomustfirstapproveallscheduletransfers?
6. / Whoisouradministrativeassistant?
7. / Whatareourhoursofoperation? KITCHEN: / BAR:
Sunday ______/ ______
Monday-Thursday ______/ ______
FridayandSaturday ______/ ______
8. / Whereistheemployeeparkingarea?

9. Whereareondutyemployeesallowedtosmoke?

10. Whatisthelastdaythatschedulerequestsareaccepted?

Possible Points = 23 Total Points Scored =

Total Points: / 23 Final Score = %

DAY2–FOLLOWSHIFTFOCUS

**TraineehasNOcommunicationwithguestsunlessprompted. Traineeshouldbepaying attentionandabsorbingtheflowofservice.**

Uniform Check!

Test: Starters, Soups, Greens, & Sandwiches

**Trainer:RecordtheirTestScoreintheirFOHTrainingRecordImmediately**

Mission Statement:To Consistently Exceed Our Guests’ Expectations

First:Floor Basics(Before trainer has a table)

____ Tour

____ Table#’s

____ PivotPoints(CoverBigTops)

____ Weaving

____ SevenStepsofService

____ Guest“RightofWay”

____ BuddySystem/Teamwork(Explain)

____ InDoor/OutDoor

____ TurnPull

____ Top3Priorities

____ Carrying3BeveragesinOneHand

____ CarryingPlates

____ SideWorkReview:(Opening,Running,Closing)

• RestroomsHighChairs

• Condiments

• Expo

Second:Table Service

____ GreetTimes

____ TheGreet

____ BuddySystem/Teamwork(Ifyourbuddygreetsthetable)

____ TicketWritingProperAbbreviations

____ Open-facedServing

____ EntréeinfrontofGuests

____ Manicuring

____ TimingCourses

____ SilentService

Menu Knowledge Review:

____ Starters,SoupsGreens

Last: Post-Shift

____ POSReview

____ CashOutProcedures

____ ClosingDutiesSideWork

____ CheckoutwithShiftLeader

____ PerformanceAppraisalwithManager

**RemindtheTraineetolookforwardintotheirtrainingtestsonline.Also,remind themoftheOralCertification**

STARTERS

(5pts) ______

Creamy Spinach & Artichoke dip – Fresh spinach & artichoke hearts tossed in a ______cheese sauce. Served with delicious _____ and ______. Topped with melted _____ cheese.

(6pts) ______

Baltimore Blue Crab Dip - A ______and ______dip mixed with

______and ______. Served with ______on the

side.

(10pts) ______

Ahi Sesame Tuna App – ___ oz. of #1 ______rolled in _____

and ______sesame seeds and seared _____, then sliced in thin strips on a

rectangle plate. Served with ______, ______, ______and

shaved ______.

(6pts) ______

Crispy Calamari - __ oz. of ______cut into ______and battered in spicy

flour and deep fried. Served with spicy ______on the side and sprinkled with

______cheese.

(8pts) ______

Crab Cakes – ____fresh crab cakes with ___ and ______bell peppers,

Japanese bread crumbsand ______. Served over ______sauce,

______and sautéed ______.

(5pts) ______

Oysters on the Half-Shell – Our regional oysters are ______and

served on rock salt with ______, ______, two ______

forks, lemon and crackers.

(8pts) ______

Oysters St. Charles – Oysters seasoned, ______

and______.______, served on warm

______and topped with ______and ______.

(6pts) ______

Jumbo Shrimp Cocktail – ______, ______, ______shrimp served in a cocktail glass with ______sauce over shredded lettuce. Garnished with a lemon wedge.

(10pts) ______

Tomato & Mozzarella Caprese – ______, ______, and ______tomatoes sliced and tossed with ______, red ______and fresh ______, then drizzled with ______vinegar. Fresh ______ is then dusted over the top.

SOUPS

Soups (6pts): - All soups will be served in a ___oz cup or a ___ oz bowl.

Available in a _____ for $____ or a _____ for $____

(7pts)/

Crab Bisque (Available every day) – A _____ based bisque made with a special blend of ______and ______. Garnished with fresh ______and ______.

(8pts) ______/ ______

Gumbo (Available every day)– Our deliciously ______gumbo with ______

sausage, ______,______,______, and ______.

GREENS

(5pts) ______

Petite House Salad - Crispy romaine and iceburg mixed with seasonal greens, tossed with diced ______and ______served with grape ______and a ______pepper.

(8pts) ______

Tobasco Caesar Salad – ______lettuce tossed with ______cheese and ______. All tossed in our ______dressing. Large Caesar is $9. Add blackened ______for $___ or blackened ______for $___.

(3pts) **Guests may add a small House or Caesar salad to an entrée for $___. If ordering a la carte $___. Substitute for 1 side for $___.

(4pts) _____/_____ or _____/_____

Todays Soup and Salad – Our House or Caesar salad served with a __ oz.

bowl of our homemade Soup. Soup & Salad will go out ______unless otherwise

requested by the guest.

(15pts) ______

The Newporter – 6 oz ofcrispy _____ chicken breast, seasonal ______with ______tossed with crispy _____, fresh ______, mangos, ______, ______, ____, _____, toasted sweet ______and ______cheese, ______vinaigrette, garnished with ______cheese wedges and ______tomatoes.

______

(12pts) ______

Mediterranean Seared Tuna Salad – _ oz of fresh seared Tuna rolled in ______and ______sesame seeds served next to mixed greens and ______, tossed with ______, ______, ______and ______, and spiced ______and ______. Served with ______vinaigrette on the side.

(7pts) ______

Shrimp Louie Salad- Cocktail shrimp tossed with ______island dressing served on an Iceberg wedge with ______, ______tomatoes, ______, ______seasoned with kosher salt and fresh cracked black pepper. Topped with ______.

(8pts)

SALAD DRESSINGSABBREVIATION

Ranch______

Herbal Vinaigrette______

BleuCheese______

Honey Mustard______

1000 Island______

Caesar ______

Honey Lime Vinaigrette______

Champagne Vinaigrette______

DEGREE OF DONENESS

(10pts) The following is a description of cook temperatures that best describes the way we will cook RED meats. When a guest orders an entree cooked medium, you need to say, “That will be a hot pink center, is that great for you?”

R / MR / M / MW / W
Temp
Color

(1pt) SANDWICHES All sandwiches will be served with ______.

(7pts) ______

Biltmore Club – 3 meats (______, _____ and ______), lettuce, tomato, Monterey ______and ______cheeses on honey wheat berry bread with _____.

(9pts) ______

California Burger– Seasoned ______,______,______,______,____ onion, ______cheese on ______bread with _____.

(8pts)______

Cheeseburger – Seasoned______, ______, ______, ______

______cheese on an______with______.

(10pts)______

Roast Turkey Sandwich – ______. of ______on

______. Topped with ______and Special

______,______, fresh sliced______,

______and ______cheese.

(6pts)______

Rueben –______,______& baby ______on ____ bread with a side of ______ dressing.

(9pts) ______

Chicken Ciabatta Sandwich - Thinly sliced ______chicken, topped with sautéed ______and ______. Layered with __ strips of ______, ______cheese, and ______. Served on crisp ______

(11pts) ______

Cuban–______, deli ____ and ______with ______,______,______, baby ______and ______on ______bread with ______.

(14pts) ______/ ______

Fresh Fish Sandwich– __ oz of ______ or ______offered ______or ______with______,_____ onion, ______,______on a ______with a side of ______ sauce.

Possible Points = 226Total Points Scored = ______

Total Points: ______/ 226Final Score = ______%

FOLLOW SHIFT #1

HEFNER GRILL’S STANDARDS:

ITEM

/ 1
(Needs a lot of attention) / 2
(Needs some attention) / 3
(Meets Standards)
PUNCTUALITY
PERSONALITY / ATTITUDE
APPEARANCE
COMPREHENSION OF TRAINING

SHIFT DATE: AM / PM______

TRAINER SIGNATURE: ______

MANAGER SIGNATURE: ______

TRAINEE SIGNATURE: ______

COMMENTS:

DEVELOPMENTAL GOAL #1)- ______

DEVELOPMENTAL GOAL #2)- ______

DEVELOPMENTAL GOAL #3)- ______

Note: Remind the Trainee of the Oral Certification

SERVICE TEST #1

THE GREET: This is a verbal test with a Manager at the end of the shift. The trainee should be able to verbally greet a table. Make sure all main points are hit and offer suggestions for improvement.

DAY3–1st REVERSESHIFTFOCUS

**Traineeactivelyparticipatesinserviceandinteractsmorewithguestsdependingonthe trainee’sabilities. Trainershouldtakefirsttable;Traineetakesthesecond.Makesurethe TraineehandlesonetableintheTrainer’ssectiontheentireshift*

Test: Main Plates, Desserts, Sides, Kids, & Brunch

**Trainer:RecordtheirTestScoreintheirFOHTrainingRecordImmediately**

Mission Statement:To Consistently Exceed Our Guests’ Expectations

First:Set-Ups & POS Practice (Before trainer has a table)

____ 15MinutesPOSPractice

____ SevenStepsofService

____ CoffeeSet-up

____ WarmingMugs

____ HotTeaSet-upFlavors

____ FingerLinenSet-up

____ SideofLemons

____ CrackerBowlSet-up

____ CrackedBlackPepper

____ ServiceBarExplanation

____ SideWorkReview:

• CoffeeTea

• LemonsCreamers

• Silverware

____ D.A.D.Words(Drinks/Appetizers/Desserts)

Second:During the Shift

____ TraineeStartsHandlingAllP.O.S.Transactions

____ DessertDescriptions

____ Up-Selling

____ QualityChecks

____ OpeningtheDoorforGuests

____ PerfectPre-bus

____ CheckBack/CheckDown

____ CheckReadyTenStepRule

____ ReferringtoGuestsbytheirLastNameWhenUsingaCreditCard

____ To-GoBagsProcedure

____ RestroomChecks

Menu Knowledge Review:

____ Sandwiches,Sides,LunchBrunch

Last: Post-Shift

CashOutProcedures

____ ClosingDutiesSideWork

____ CheckoutwithShiftLeader

____ RedTickets

____ PerformanceAppraisalwithManager

**RemindtheTraineetolookforwardintotheirtrainingtestsonline.Also,remind themoftheOralCertification**

MAINS

(18pts)/ / __

Shrimp Platter – All served with ______and ______fries.

(___)FRIED–______-_____, dipped in______batter, rolled in ______breadcrumbs, then deep-fried. Served with ______sauce on the side.

(___)COCONUT–______-______, dipped in a ______batter, rolled in ______, then deep-fried. Served with ______on the side.

(___)GRILLED – ______and simply ______.

(9pts)______

Crispy Catfish Platter- __ _-_ oz. ______crusted catfish ______served with ______sauce on the side. Served with ______fries.

(4pts)______

Fish & Chips – _ oz. of fresh ______tempura fried in a boulevard wheat batter. Served with shoestring fries and ______.

(7pts)______

Fish Tacos-2 double stacked ______tortillas, filled with coleslaw, spicy cucumber

tomato salsa, tempura battered ______tenders, Hanks taco sauce, ______cheese.

Served with ______fries.

(6pts)______

Cedar Plank Salmon - An _ oz. Maple glazed Atlantic Salmon, served on sautéed red onions and a ______topped with ______cream sauce. Served with our ______. ** If ordered at lunch be sure to tell the Expo right away by saying “______”! **

(10pts)______or ______

Paul’s Pasta–______noodles, ______,______, and ______with ______or ______ sauce. Add blackened ______for $___ or blackened ______for $__.

(9pts)______

Rigatoni Bolognese-Spicy______, ______, and ______in a rich ______and ______sauce.Tossed with ______noodles and fresh grated______.Served with______.

(12pts)______

Seafood Enchiladas –Two ____ tortillas stuffed with ______, ______, and ______. Topped with ______sauce and sprinkled with Monterey jack ______. Served with a small side of ______that is topped with ______cheese. Served with a ______flag over shredded lettuce. ______and ______

(8pts)______

Pepper Crusted Tuna– __ oz. of sushi grade tuna, crusted with fresh cracked black ______ & drizzled with a sesame ___ glaze, topped with ______aioli and served over a bed of ______with ______. ** Suggested ______, but make sure you ask.**

(6pts)______

Blackened Tilapia - _ oz. fresh ______Tilapia topped with brown butter sauce, blackened ______and ______served on a bed of rice. Served with ______.

(10 pts)______

Pecan Crusted Trout– __ oz filet of trout ______in a ______crust breadingthen _____ – _____ with ______. Served with a side of Dill______sauce & ______ relish.

(7pts)______

Pan Fried Chicken- Chicken (, ) seasoned (with turmeric, cumin, salt, pepper, garlic salt), then fried in oil. Served with and __.

(8pts)______

Bone In Pork Chop – One 10 oz bone-in ______, cut in house daily. Encrusted with ______and _____, then grilled over hardwoods. Topped with a ______and ______sauce. Served with ______and ______.

(5pts)______

BBQ Pork Ribs – A 14–16 oz. slab of smoked __ Baby Back Ribs glazed in _ sauce. Served standard with and __.

(4pts)______

Sirloin– ___ oz Sirloin, hardwood grilled, served with ______and ______.

(4pts)______

Filet– Achoice aged _ oz. Filet, seasoned and hardwood grilled served with ______and ______.

DESSERTS

(6pts) ______

Key Lime Pie -Awesome ______, and ______crust topped with an authentic ______. Topped with our house made ______and finished with lime zest and ______. **Make sure to mention pecans due to allergies**

(4pts) ______

Crème Brulee - A creamy vanilla custard, made with Madagascar ______beans topped with caramelized sugar. Garnished with mixed ______

(7pts) ______

6 Layer Chocolate Chambord Cake – A rich chocolate cake layered with a ______ raspberry glaze and chocolate ______. Served with ______, a scoop of ______ice cream, ______sauce and ______.

(3pts) ______

Petite Berries & Cream – Fresh ______with our house made ______.

SIDES

(1pt) ______

Shoestring Fries – Crispy shoestring fries served seasoned and hot.

(2pts) ______

Fried Okra – ______battered and fresh fried okra.

(5pts) ______

Garlic Mashed Potatoes- A generous portion of mashed potatoes seasoned with fresh roasted ______, chives, fresh cracked ______, ______and ______.

(4pts) ______

Tomato, Bleu Cheese & Balsamic – Sliced ______, ______crumbles and ______vinegar.

(7pts) ______

Seasonal Vegetables – A fresh vegetable medley consisting ______, ______, ______, ______, and ______steamed in a lightly seasoned butter sauce.

(8pts) ______

Asparagus with Hollandaise – Steamed with butter and mixed with ______and ______. Finished with a drizzle of ______sauce. (There will be a $_ upcharge when a guest ______asparagus for a standard side, there will be ______if they substitute one side of asparagus for the standard ______.)

(6pts) ______

Squash Rockefeller – Sliced yellow squash with ______crumbs, ______, and parmesan cheese then flavored with ______liqueur. Topped with shredded ______cheese and then baked. Finished off with a drizzled ______sauce across the top.

(2pts) ______

Shredded Coleslaw – ______Cole slaw, made from carrots, cabbage and mayo.

(4pts)/

Red Beans & Rice- A cup or bowl of Louisiana style Red Beans with puffed white Rice and griddled ______. Garnished with biased cut green onions.

(4pts) ______

Add on Shrimp Skewer- _skewered shrimp and ______served with any entrée for $_.

(6pts) ______

Edamame – Japanese soy _____, steamed and served hot with ______, ______and ______.

(4pts) ______

Fried Green Beans– 6 oz of Crispy fried ______topped with grated ______cheese, served with ______.

KIDS MENU

(9pts) For children 12 and under, served with a free drink and ______.

ITEMABBREVIATION

Kids Catfish______(3 tenders)

Kids Chicken Fingers______(3 tenders)

Kids Shrimp______

Kids Burger______

Kids Sirloin______

Kids Quesadilla______

Kids French Toast______(Brunch only, bacon or sausage)

Kids Scrambled Eggs ______(Brunch only, bacon or sausage)

LUNCH

(3pts) The following items will be a ______portion and ______at ______:

(5pts) AM Shrimp platter - (__ fried, __ coco or __ grilled) with ______& ______.

(3pts) AM Abbreviations (______, ______, ______)

(4pts) AM Catfish platter will be 1 fillet with shoestring fries & coleslaw (AM FD CAT)

(4pts) AM Pecan trout will be ______portion with ______& ______(______)

(4pts) AM Pepper Tuna will be ______portion with ______& ______(______)

(4pts) Also ___ rack of Ribs will be available at lunch with ______& ______(______)

(15pts) These items will be the ______portion & ______at lunch as they are on the Dinner Menu:

All ______and ______, ______, ______.
______
______
______
______
______
______
______
______
______

BRUNCH

(2pts)Brunch is served from _____ - _ Sunday only.

(4pts) ______

French Toast – ______bread, cinnamon, Texas smoked _____ or link ______and maple syrup.

(6pts) ______

The Grill Breakfast – _ scrambled eggs, Texas smoked ______or link

______and baked herb ______and a homemade

______.

(6pts) ______

Ham and Cheese Omelet – _ egg omelet served with ______and aged ______. Served with baked herb ______ and a homemade ______.

(7pts) ______

Andouille Omelet – __ egg omelet filled with ______sausage and aged ______cheese, topped with ______sauce. Served with ______and a homemade ______.

(7pts) ______

Southern Eggs Benedict – _ poached eggs and ______on _____ cakes and a

fried ______with Southwest Hollandaise sauce and fire roasted

______. Served with baked herb ______.

(6pts) ______

Eggs Benedict – _ poached eggs and ______on homemade ______, topped with ______sauce. Served with baked herb ______.

(5pts) ______

Eggs Baltimore – __ poached eggs atop 2 ______topped with Hollandaise sauce. Served with ______and a homemade ______.

(9pts) ______

Breakfast Enchiladas – __Flour tortillas stuffed with scrambled eggs, roasted ______, ______, and ______sausage.Topped with red ______and melted ______cheese. Served with ______and a homemade ______.

(10pts) Brunch Side options: (these can be ______to or ______for any sides on brunch entrees.)

Baked Herb Hash Browns
Cornmeal Crusted ______– topped with ______sauce
Fresh Fruit
Texas Smoked Bacon – __ pieces
Link Sausage – __ pieces
Fried Green Tomatoes – ______battered and ______
Add a biscuit and gravy to any brunch for $__. If guest wants to add gravy to a biscuit that comes with their entree it is $_____.

Possible Points = 349Total Points Scored = ______

Total Points: ______/ 349Final Score = ______%

1ST REVERSE PERFORMANCE APRAISAL

HEFNER GRILL’S STANDARDS:

ITEM / 1
(Needs a lot of attention) / 2 (Needs some attention) / 3
(Meets Standards)
GREET TIMES
BEVERAGE SERVICE
SIDEWORK
RUNNING FOOD
CIRCULATING
PRE-BUSSING
SENSE OF URGENCY
PERSONALITY/ ATTITUDE
TEAMWORK
POS KNOWLEDGE
LIQUOR KNOWLEDGE
APPEARANCE

SHIFT DATE:AM / PM TRAINER SIGNATURE:

MANAGER SIGNATURE:

TRAINEE SIGNATURE:

COMMENTS:

DEVELOPMENTAL GOAL #1)-

DEVELOPMENTAL GOAL #2)-

DEVELOPMENTAL GOAL #3)-

Note: RemindtheTraineeoftheOralCertification

SERVICE TEST #2

What is our maximum amount of time to greet a table? (2pts)

How do you know if a table has been greeted or not? (2pts)

What items do you cover in your greet? (2pts)

How do you use suggestive selling in your greet? (2pts)

How long do you have to get your first round of drinks to a table? (2pts)

When do you bring a new beverage to a guest? (2pts)

All alcoholic beverages and hot beverages automatically receive what? (2pts)

Who has the “right of way” when moving about in Charleston’s? (2pts)

How many “Hellos/Thank You’s” should a guest hear? (2pts)

If a guest asks, “where is the restroom?” What do you do? (2pts)

TOTAL POINTS: 20TOTAL POINTS SCORED: ______

TOTAL: _____ / 20 = ___

DAY4 –2ND REVERSEREVERSESHIFTFOCUS

**Traineeactivelyparticipatesinserviceandhandlesasmanytablesastheyarecomfortable handling.ThegoalistohavetheTraineeactingindependentlybythecompletionoftheshift.TheyshouldberunningtwoofthetablesintheTrainer’ssectiontheentireshift*

Test: Sandwiches, Sides, Lunch & Brunch

**Trainer:RecordtheirTestScoreintheirFOHTrainingRecordImmediately**

Mission Statement:To Consistently Exceed Our Guests’ Expectations

First:Set-Ups & Procedures (Before trainer has a table)

____ 15MinutesPOSPractice

____ SevenStepsofService

____ ManualChecks

____ PhoneAnsweringProcedures

____ HostStandProcedures–HowtoSeatGuests

____ SideWorkReview:

• Glassware

• IceTrash

• ServiceBar

Second:During the Shift

____ 30MinuteGuestExperience

____ Weaving

____ FullHandsIn/Out

____ Consolidation–GiveExamples

____ HotFoodWindow

____ Personality/Showmanship

____ WinePresentation

____ POS“SeeMe”

____ HappyHour

____ Zoning

Menu Knowledge Review:

____ MainPlatesDesserts

Last: Post-Shift

CashOutProcedures

____ ClosingDutiesSideWork

____ CheckoutwithShiftLeader

____ CompsVoids

____ Comp#sHSRGSlips

____ PerformanceAppraisalwithManager

**RemindtheTraineetolookforwardintotheirtrainingtestsonline.Also,remind themoftheOralCertification**

Bar,LiquorBeerTest

List each of the house brands (Premium Well Liquors) and their abbreviations for each of the following:

(12 pt)

TYPE HOUSE BRAND ABBREVIATIONS

BOURBON
SCOTCH
GIN
VODKA
RUM
TEQUILA

(10 pt) 14. List the bottled domestic beers we have and their abbreviations.

DOMESTIC BEERS ABBREVIATIONS

1.
2.
3.
4.
5.

(20 pt) 15. List the bottled import beers we carry and their abbreviations.

IMPORT BEERS ABBREVIATIONS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

(6 pt) 15. List the bottled feature beers we carry and their abbreviations.

FEATURE BEERS ABBREVIATIONS

1.
2.
3.

Name three liquors from each category and their abbreviation. (EXCLUDING THE PREMIUM WELL LIQUOR)

LIQUOR ABBREVIATION

BOURBON (6PT)
1.
2.
3.

LIQUOR ABBREVIATION

VODKA (6PT)
1.
2.
3.
SCOTCH (6PT)
1.
2.
3.

LIQUOR ABBREVIATION

GIN (6PT)
1.
2.
3.

LIQUOR ABBREVIATION

RUM (6PT)
1.
2.
3.

LIQUOR ABBREVIATION

TEQUILA (6PT)
1.
2.
3.

(2 pts) 18. What are the three Cognacs we carry?

(1 pt) 19. What brand of Brandy do we serve?

(3 pt) 36.What 3 questions should you ask when a person orders a martini?

Trainingwebsite: Hefnergrilltraining.Com

(7pts)______/ ______

DEGREE OF DONENESS

(1pt) SANDWICHES All sandwiches will be served with ______.

HEFNER GRILL’S STANDARDS:

ITEM

TRAINEE SIGNATURE: ______

MAINS

(18pts)______/ ______/ ______

(9pts)______

(7pts)______

Pan Fried Chicken- Chicken (______, ______) seasoned (with turmeric, cumin, salt, pepper, garlic salt), then fried in ______oil. Served with ______and ______.

BBQ Pork Ribs – A 14–16 oz. slab of smoked ____ Baby Back Ribs glazed in _____ sauce. Served standard with ______and ______.

(4pts)______/ ______

Red Beans & Rice- A cup or bowl of Louisiana style Red Beans with puffed white Rice and griddled ______. Garnished with biased cut green onions.

HEFNER GRILL’S STANDARDS:

(7pts)/

(18pts)/ / __

Pan Fried Chicken- Chicken (, ) seasoned (with turmeric, cumin, salt, pepper, garlic salt), then fried in oil. Served with and __.

BBQ Pork Ribs – A 14–16 oz. slab of smoked __ Baby Back Ribs glazed in _ sauce. Served standard with and __.

(4pts)/