The Grille
The Grille
Hours of operation
Dinner- Tuesday-Sunday 5:00pm-7:00pm
Brunch- Sunday 11:00am-2:00pm
The Grille Uniform
Your uniform is everyones fist impression. Please ensure you come to work, each day groomed and with a clean, pressed uniform.
The Uniform consists of:
-Light Blue Shirt
-Name Tag
-Granite Half Bistro Apron
-Black Pants
-Black Sox
-Black Non-Skid shoes
Steps of service in The Grille
(1) FIRST APPROACH
a) Members check in for their reservation and their temperatures are taken at the host stand. They are escorted to their tables by the hostess. If possible be available when they arrive to pull out chairs for ladies or assist members with whatever they may need. Menus are already on the table.
b) Greet members within 2 minutes of the table being seated with a smile, eye contact, and your opening phrase. State your name and ensure they know you are their server.
c) Offer to take their beverage order, "if you are ready, I can take your beverage this evening, Iced Tea, Wine, a Cocktail perhaps".
d) If the table is ready put in drink order directly into iPad.
e) Inform the table of any specials and what the soup of the day is.
f) Excuse yourself from the table, letting them know that you will give them a minute to get settled in and you will be back with some water. Go to beverage station and bring pitcher of water and fill all glasses at the table. If water is pre-poured at the table, continue onto next step
(2) SECOND APPROACH
a) With-in 4 minutes, check to see if the beverage team brought the tables drinks correctly. if the drinks have not been delivered, go over to beverage station and retrieve drinks to bring over to the table, serving them while wearing a glove on your service hand and no glove on the hand holding the tray.
b) Offer to take the food order.
c) When taking the order, put the order in directly onto the Ipad, repeating the order back to the member as soon as it is put in, ensuring to repeat back all the modifications word for word. This is one of the most important steps. in the process. ask for a main course with a side salad ask if they would like to have the salad before their entree arrive to the table.
(3) THIRD APPROACH
a) Appetizers are to be served (gloves) within 8-12 minutes from the time they are ordered.
b) Ensure share plates are at table if starters are being shared.
c) With-in 2 minutes check-in with table to see if the appetizer are correct or if they need anything else or ask for second beverages and water refills.
(4) FOURTH APPROACH
a) Appetizers are cleared after all members have finished ensuring that you are wearing (gloves).
b) Remove dishes from the right, with the right hand or in whichever manner is least disruptive.
(5) FIFTH APPROACH
a) Entrees are served with (Gloves) within 5-7 minutes after clearing the appetizers or within 10-15 minutes if they were ordered directly.
b) Server should be by the table when the runners arrived to the table with the dishes to support on serving the entry. Ladies are to be served first.
c) Check-in with table within 1-2 minutes as entrees arrive for missing items, sauces, additional beverages, bread, butter, silverware, water refills or any other items the guest may need before beginning to eat entrees. “I wanted to ensure all items have arrived as requested”
d) If ordering a steak, request the member to slice into steak to ensure proper temp
(6) SIXTH APPROACH
Within 3-4 minutes of the food being served, check back in with the table:
a.Verbal – Offering a second beverage, ask a specific question about the food.
b.Visual – Eye contact with the guests.
c.Physical presence – at the table, pouring water.
(7) SEVENTH APPROACH
a) Initiate clearing by approaching table and asking the last person eating if you may clear the table; if a large table ask assistance from a fellow co-worker.
b) Remove entrees from the right side with the right hand.
c) Suggest coffee, cappuccino, espresso or an after dinner drink.
d) Offer the members if they would like to get any dessert describe the dessert or maybe suggest one of your favorite.
(8) EIGHTH APPROACH
a) Beverages are served within 2-3 minutes from the time they are ordered. Ladies are served first. Beverages are served from the right side with the right hand.
b) Deliver milk, sugar caddie and honey with tea
c) Desserts are served within 4-5 minutes from the time they are ordered.
(9) NINTH APPROACH
Within 2 minutes of desserts and coffee served, check-in with table.
(10) TENTH APPROACH
a) Remove dessert plates from the right side with the right hand.
b) When clearing desserts ask, “would you all care for anything else this evening?”
c) If they member does not request for anything else bring the check to the table (with-in 3 minutes)
d) Always say something when laying the check down on the table such as “Whenever you are ready” OR “Take your time,” etc.
e) Always say something to the members such as “Thank you”, “Have a great night”, “It was a pleasure having you this evening”, etc.
Sidework on Floor Plan
Sidework by section
- STATIONS/M&G- Ensure stations are cleaned throughout before, throughout and after the shift. Clean up meet and greet snack station. Put out and maintain clean service trays and put at dish at end of night.
- COFFEE/CAPP- Brew Reg/Dec Coffee for stations. Restock coffee cups, and milk pourers. After shift put un-used coffee into Bev Dispensers in fridge, bring urns to dishpit, clean coffee station. Set up Cappuccino machine.
- PAPER/BREAKFAST- Check and re- fill to-go station with boxes, bags, utensil, napkins, soup containers and lids. Make five pizza boxes. Restock stations with cocktail napkins, to go cups, to go lids, water coasters. Put away requisition and take all items out of boxes. Stock to go soup station. After dinner shift set up Breakfast.
- TEA- Brew Reg/Mango/Ras iced tea for stations. Restock tea pots, doilies, tea cups, saucers. Restock all tea boxes, stock hot chocolate. After shift, empty iced tea urns, wash and put away.
- CONDIMENTS/MILK/WATER- Restock and rotate all dairy by FIFO- See dairy par sheet, Tobasco & A1 Sauce.
- FRIDGES- Clean both fridges at service stations.
- CHAIRS/LINEN- Check chairs for floor guides and move to correct locations. Linen- set up and take out.
- BEVERAGE- Cut fruit for both stations and put in caddies with pair of tongs and fill with straws, at end wrap all fruit and put in Fridge. Ice all stations. Put on soda sprouts opening and take off and soak. Dinner fill water pitchers, at end of shift bring to dishpit.
- GLASSWARE/CARAFES- Restock 20oz soda/coffee mugs/water glassware in all stations and organize glass racks in kitchen. Rinse all Carafes for both stations. Dinner- put coasters on water glasses.
- POS- Stock paper rolls in closet, both styles. Wipe down all check presenters and station shelves. Stock all check presenters with comment cards. Stock computer stations with backup paper rolls and pencils. Wipe down POS monitors in all stations.
- CLEANING- Stock table wipes and place at stations. Ensure cleaning closet is neat, stocked and set up for service, empty broom/vacuum bins. Place a trash can at all side station. Ensure floors debris is picked up throughout service.
- DESSERTS- Turn on yogurt machine and fill up mixture. Stock bowls and spoons. Setup ice cream topping, hot fudge and place sneeze guard over. At end, wrap all toppings with label and date.
- OUTSIDE- Wipe down tables, put out Round Sugar Caddies, adjust tables and ensure clean cushions.
- OUTSIDE- Wipe down tables, put out Round Sugar Caddies, adjust tables and ensure clean cushions.
Each server is responsible for detailing their assigned section
Detailing includes:
-Ensuring all silverware and glassware on the table and in the correct place
-Glassware is polished and clear of water spots or fingerprints
-Placemat is centered and clean
-Tables are wiped and alligned
-Chairs are aligned and crumbed
-Salt & Pepper shakers are filled and wiped clean
-Floor around section is free of debres
-Sugar Caddies are clean and filled with various sugar packets
-Roll-ups are lined up and clean
Each server makes designated amount of roll-ups outlined on floor plan and places in the designated basket
Dishpit
More than just you get effected by an un-organized dish pit
Keep the pit looking like this
This is what you want the dish pit to look like, like sized plates stacked, silverware in the bin below and silver items put to the left. There is a dump bucket in the middle for liquids
Do NOT do this
Having an unorganized dish pit makes it more difficult for you and others to put dishes down and adds more time to everyones job
Bread Service
Bread service is offered on every night that there is a la carte dinner service
If a member requests bread on a night that is not a la carte, please ask the chef on duty if they can make one
Bread inside the bread basket
Ensure the bread is warm and fresh. Must be put into the warmer 15 minutes before service starts. In a basket are two mini baguette, two biscuits, one whole wheat stick, one multi grain roll and pieces of Lavash
Bread Basket with butter
Breadbaskets are silver metal with a white napkin folded inside like the picture. Three Pats of butter are served on a petri dish. Every new table must receive butter and a bread basket
Served with two sides
Apricot roasted chicken
Served with mashed potatoes, steamed broccoli, chicken au jus. Half chicken, seasoned with Fresh Herbs, Montreal Chicken Seasoning, Salt, Pepper, Fresh Minced Garlic.
Served with two sides
bbq baby back ribs
Full rack of ribs (12) honey bbq sauce, baked beans, coleslaw. Pork Ribs, Smoke Seasoning, Smoked for 3 hours.
Served with two sides
Chopped Steak
10 oz of chopped meat, served with caramelized onion demi, mashed potatoes, steamed broccoli
Served with one side
Burgers- Beef, turkey, salmon, veggie
Beef- 8oz of ground Angus, salt, pepper.
Turkey- Ground turkey, carrots, celery, egg whites, parsley, salt/pepper
Salmon- Ground salmon, sweet soy, bell pepper, scallions, egg whites, panic, cilantro
Veggie- 7oz of carrot, onion, pepper,
Choice of: American, cheddar, swiss, alpine lace, caramelized onions & mushrooms