Olive Garden
Terms
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- Olive Garden
- Workplace 2009
- "On the fly"
- Item is needed immediately, Please...
- "86"
- Sold out of the product and temporarily unavailable. Try to offer and alternative.
- "Pre-bussing"
- Clearing tables as guests finish their dinerware instead of waiting until their meal is complete.
- "F.I.F.O"
- First in, first out
- "P.A.C.E."
- Pace, Attentiveness, Caring, Excellence
- "NCO"
- Neat, Clean, and Orderly
- "In the Weeds"
- Too rushed to do a good job, need to ask for help.
- "Anticipating guests needs"
- Doing just that. Initial greet, any time constraints? Attent to gestures and finishing of dishes, silent refills, etc
- "Hostess slash sheet and who's who"
- Sheet used to track rotation of tables seated for each server, as well as servers scheduled, their start time, and work assignment.
- "Alley Ralley" or "Family gathering"
- Short meeting before each meal period with staff. Topics include food and wine, product knowledge, hospitality and sales skills.
- "BD"
- Business decline (towards end of meal period).
- TIP-TOP
- Talked in and out of position.
- The Genuine Italian Dining Experience
- Fresh, simple, delicious, italian food complemented by a great glass of wine in a comfortable, home-like italian setting, welcomed by people who treat you like familiy.
- Our Purpose:
- Hospitaliano!
- How do we serve Hospitaliano?
- It is our passion for 100% guest delight. We take pride in doing it right the first time, and we value everyone as family and friends.
- As a server how do you deliver P.A.C.E to the guests and your team?
- By personalizing the pace for our guest, anticipating their needs, showing warmth and generosity for guest and team member, and setting high goals to acheive excellence.
- How do you build repor with the guest?
- A fast attentive greeting, eye contact, smiles, and friendly greeting. As well as wonderful service.
- When the guest orders and appetizer and a salad which do you order first?
- Ask the guest whether they would like the salad brought out first or the appetizer.
- What items should you suggest, inform, and endorse (S.I.E.) at lunch?
- Suggest a wine, NAB such as an iced tea, an appetizer, and an entree.
- What should you suggest, inform, and endorse (S.I.E) at dinner?
- You should BRING the bottle of wine as you suggest wine, additional Alcoholic beverage such as the Italian Margherita, NAB, appetizer, entree, and when time, dessert.
- If for lunch a guest orders just soup and salad, which order should you bring them out in?
- Depending on the pace they have set, and what they desire, bring out first the salad, then the soup. (Hot food hot.)
- Why is it important to determine the guests needs?
- To make their visit with us one they enjoy. They may have plans in an hour or they may want to take the evening slow.
- What should you first ask when greeting your table?
- Are there any time constraints? "What brings you to dine with us this evening?"
- What should you suggest with each meal?
- A complimentary wine sample.
- What is the principato Bianco?
- The principato Bianco is a white wine, light in body, light and sweet. It is made by Cavit specifically for us in Torentino, Italy. Our guests love it!
- What is S.I.E?
- Suggest, Inform and Endorse. The OG way of suggesting an item to our guest, informing them about it, and endorsing it by telling them how wonderful it is.
- Use S.I.E to recommend the Caprese Flatbread
- I would like to suggest an appetizer for you today. The Caprese Flatbread is an amazing dish. It is a flatbread with garlic spread and garlic salt topped with our wonderful italian cheese blend: mozzerella, Romano, and Parmesan Cheese; topped with a toscana tomato blend. This is one of my ultimate favorites, some guests even order it as their entree they enjoy it so much.
- Explain the Fizzano symbol on the menu.
- The Fizzano symbol on the menu identifies menu items that were inspired by Olive Gardens Riserva di Fizzano, our restaurant and culinary school located in the Tuscany region of Italy.
- Explain the Olive branch on the menu?
- This is the Garden Fare symbol, identifying menu items that are flavorful, yet low in fat, low in carbs, and limited sugar.
- List subsitution options for guest
- Sub broccoli for potatoes on Spiedini, mixed Grill, Steak Toscano. SIDE SUBS: Tuscan potatoes w/peppers, mashed potatoes, spaghetti w/marinara, mushroom risotto, broccoli w/peppers, asparagus w/tomatoes, mixed grill veggies, french fries. -Sub chix for shrimp or vice v.
- What do we always give free refills on?
- Soup, salad, and breadsticks
- What is the measurement of the soup?
- 8oz spoodle
- What is the measurement of the dressing?
- 1 oz per guest
- What do we get clean dishes for on refills?
- For salads, soups, breadsticks, drinks, NEPB
- What is the upcharge on substitutions?
- No upcharge on substitutions.
- What is the upcharge on alfredo dipping sauce?
- $3.50
- What is the size and how many slices of pizza?
- Our pizza has 6 slices and is 10" in diameter.
- How much is a celebration cake?
- $7.25
- What is the upcharge for additional items on a pizza?
- There is no charge for additional items up to 4 items.
- What should you suggest for appetizers during lunch?
- Calamari, Bruschetta, Create a Sampler (w/o stuffed mushrooms, Mussels di Napoli, dipping sauces for breadsticks, Scillian Scampi, lasagna Fritta, because of the fast prep times.
- When should you check for I.D when serving Alcoholic Beverage?
- When the guest appears under 30.
- What is "Hot good GO!"?
- A system of teamwork to make sure we always deliver hot food to the guest.
- What credit cards do we accept?
- Discover, Visa, MC, Amex, diners Club, Carte Blanche
- On what drinks do we offer free refills?
- All fountain beverages, tea, and coffee. Not on milk or specialty beverages.
- What kind of cheese is brough with every food delivery?
- Peccorino Romano
- What server bank should we bring each shift?
- $15 in bills, and $5.00 in change.