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Virginia ABC Laws

Click the button below to get started.  You will promoted to Create an account (sign up). After the account is created select "sellers and servers. Then select sellers & servers curriculum. You will first begin with a "pre-quiz". take the quiz then you can begin the curriculum.  You cannot skip ahead. From registration to quiz completion should take 3-4 hours at max. you must get at least an 80% to pass. This course will teach the basic laws of serving beer / wine / mixed beverage to the public and the responsibilities of the servers / bartenders to keep the public safe. When ABC laws are broken they can come with severe consequences Like fines and jail time to the employee. We as a company want to provide a safe environment for our staff and its patrons to enjoy and consume alcoholic beverages responsibly. 

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Sellers & Servers Curriculum

How to be a good server (basics)

Read the above manual and also use the current menu to complete the quiz below.

In our story "The Human Factor"
Customers should lower they high expectations when they enter a restaurant
Customers that enter put trust in the staff to deliver a good experience, good food, and good beverages
Customers should come to the counter and not remain in their seat if they'd like faster service
Customers
Need guidance through the food and beverage menu to assist in finding the right meal for them
should study the menu and take the menu quiz before they enter the restaurant
should just say what they feel like having and let the server figure it out
you should ask the customer if they'd like to get started with an appetizer
When getting the drink order
When taking their meal order
After they've completed their meal
Its feasible to think that a customer can have a drink and appetizer within
15 minutes of being seated
30 minutes of being seated
45 minutes of being seated
As a server your main role is
getting higher tips per guest
providing excellent customer service
upselling so the ticket totals are higher
You wrote the order down but can't quite make out your own handwriting. You should
time is of the essence. key in what you think it is. if its wrong kitchen can remake
Don't send the item back to the kitchen. wait till the other orders are delivered to the table. then let the customer tell you whaat they're missing.
Go back to the table and ask the customer to repeat their order once more. you just want to be sure your got it correct.
Customer is looking for a low cal. dish. what would you recommend?
Steak medium rare with double broccoli
side salad no dressing
Blacken Salmon
Customer has celiac. what ap would you recommend?
Ahi tuna
Fried tofu
Pickle chips
A table of 4 is looking for a good app they can share. what would you recommend?
cheeseacurds
ahi tuna
Mexi-cali nachos
customer wants a burger but with out a bun. on an Atkins diet. what would you recommend?
The burger they chose hold the bun
Arugula burger bowl
Tuscan caesar salad
Customer says. I just want a burger with some bacon, lettuce, tomato & Mayo and some cheese. What would you recommend
Americano Add Bacon Hold onions
Big Bacon hold ketchup
Cook-out Add Bacon, hold ketchup, pickle, mustard
Customer loves avocados and want a burger recommendation. what would you recommend?
Lambda Mu
Brew House Burger
El Diablo
offer to "put in an app" when
the customer is ordering their drinks
after drinks have been delivered
at the time they're placing their main course order
Customer orders a salad but has a dairy allergy. Which dressing would you recommend
1000 Island
house made ranch
Red wine Vinaigrette
Customer has a soy allergy. what appetizer should they avoid?
fried tofu
ahi tuna
Mexicali nachos
Customer had celiac should they
avoid any foods from the fryer
only eat foods from the fryer
avoid foods from the char griller
If a customer ask "what type of oil is used in the fryer" and you don't know its best to
guess quickly. you don't want them to think you're not knowledgeable.
Politely say "I don't know" it's not your job to answer these questions.
go ask someone and come back with the answer. even if you don't know its best to take the time to go find out.
When its busy and your feeling the pressure
clock out for your 15 minute break . get some fresh air and compose yourself
Stay calm, Breath, prioritize task and focus on each task one by one.
politely explain to the customer you're just too busy to deal with them and they'll have to wait.
The key to success, when the restaurant is busy, is
effective communications
to hustle faster
place guest on a wait to be seated
A server should be
pushy
arogant
confident
A host primary function is to
Control the flow of service
provide a friendly site at the door
take to-go orders
Which is Not the responsibility of the host
Refill teas and sodas
provide water pitcher to the table
Refill beers & wines
Reasons for a wait time
server is on smoke break
too many empty seat
station overload
ticket times, from kitchen, could increase if
the server is slow
someone has a special modification
the customer is rude
What is a Break Point is
when a server cries
when two large parties walk in at one time
when too many tickets are fired to kitchen and the last tickets are on 45 minutes
Single choiceTicket times during high volume rushes are
7-13 minutes
15-20 minutes
25-40 minutes
an order with a well done item will
come out first
take longer
be prioritized
regardless of firing order, which ticket could be made first?
well done steak
turkey panini
medium well americano
A host should
move slow
move fast
not engage conversation with guest
If you use the Seat & Greet process you could naturally space guest out by
25 minutes
14 minutes
7 minutes
when waiting on food, customers become unhappy after
20 minutes
30 minutes
45 minutes
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