MIT Part 2

Question 1

Food philosophy

Answer 1

Ema GV: Mediterranean Cuisine with a California influence

Beatrix: Comfort food with a helpful twist

Question 2

How are special requests handled

Answer 2

Depends on request. Chef + Manager loop in to see if we can make request possible. Our goal is to say yes.

Question 3

Top 2 selling items in each menu category

Answer 3

Snacks:
Salad:
Sandwich:
Entre: Chicken Enchiladas + Poke Bowl
Dessert:
Pastry:

Question 4

Food Specs for 3 key menu items (how you would describe them to a guest)

Answer 4

Enchiladas:

Kennebec Fries:

Mushroom Quinoa Burger:

Question 5

What is your role in new menu item roll outs

Answer 5

Teach new items to staff in preshift. Roll out new menu quizzes and grade quizzes.

Question 6

What would you do if you saw a server no ID a group of ppl who look under 20

Answer 6

• Ask first. Could have happened when I was not looking.
• If they did NOT. Tell them they need to card before drinks hit the table.
• Written warning. Explain consequences of year in jail, potential fine, and potential loss of job.

Question 7

How would you teach trainees who had a guest who wanted to be seated who was intoxicated

Answer 7

• Loop in Manager ASAP. Describe specefic behaviors observed
• Teach them in Alcohol Awareness what items on our are good for slowing down intoxication rate

Question 8

How would you handle adults sharing alc with underage kids

Answer 8

Play dumb. “Oh I noticed you were sharing drinks. Let me get your drink order in so you don’t have to share, I just need to see your ID first”

Question 9

What is the procedure in event of a large fire

Answer 9

1. Call 911
2. Try to use fire extinguisher
3. Pull ANSUL if applicable
4. Have each person do their assigned role
5. Call Carol

Question 10

How many fire extinguishers in restaurant and where are they located

Answer 10

BFM
5 total
- one by market doors
- one by front revolving door
- one by handwashing sink by office
- one by handwashing sink on market kitchen line
- one by employee entrance

Question 11

What does each position do in event of emergency

Answer 11

Host: stand outside doors and do not let guests in

Busser/ Runner/ Stocker: Maintain clear access to doors. Push in chairs. Keep aisles clear. Once outside, direct guests to meeting area

Server/ Bartender/ Cashier: Inform guests of evacuation + escort guests to exit

Barista: unplug equipment

Dishwasher/ prep: turn off equipment

Line Cook: Move to exit doors. Maintain clear access to doors. Open doors

Chef: check that all equipment is turned off. Assist FOH

FOH Manager: Monitor emergency + determine when to evacuate. Direct staff to call 911. Bring a copy of a team member roster to account for everyone. Make sure all guests + team members have exited the building

Question 12

Allergy procedure FOH

Answer 12

1. Ask all guests if there are any allergies
2. Confirm we can make the dish
3. Completely fill out the Food Alert Slip
4. Get a manager signature and take the slip to the kitchen
5. Modify with the allergy alert when ringing in the order
6. Staple the completed Food Alert Slip to the receipt and turn it in with your cash out

Question 13

What does it mean to read the garbage

Answer 13

Look @ what guests/ servers are throwing away. - Food, silverware. Be aware of what is not getting eaten

Question 14

Philosophy on hiring

Answer 14

Nice wins. 49% + 51% philosphy. Look @ Availability
Good fit for position and restaurant

Question 15

Examples of 49% + 51% Questions you can ask

Answer 15

• Talk through previous position
• 49: Have you worked with Toast before
• 51: describe a time when you didn’t agree with your boss

Question 16

What are two things you HAVE to check before hiring

Answer 16

• social security (term code)
• references

Question 17

What applicants need to complete a background check

Answer 17

• Anyone who handles a bank we provide and all managers

Question 18

Philosophy on discipline

Answer 18

• Verbal + written warnings and reviews are a way to restate + reexplain our expectations to employees.
• opportunity to show our culture of caring

Question 19

When and where should you discipline

Answer 19

In private after shift. NOT in office. Ideally with another manager if you can.

Question 20

Verbal Warnings

Answer 20

something smaller, first offense. Employee does not get a copy

Question 21

Written warnings

Answer 21

Serious, multiple offenses. Signature by employee + given a copy

Question 22

4 components of a warning.

Answer 22

1. Issue
2. What is timeframe to correct
3. Remedy to correct
4. Consequence phrase

Question 23

What steps should you take before giving a warning

Answer 23

• get the facts
• check team members file for previous warning
• ask if other managers have observed similar behaviors
• determine if team member has been trained properly
• make sure the disciplinary action is appropriate for the situation

Question 24

Employee who has negative or know it all attitude

Answer 24

• Compliment sandwich

Question 25

Procedure if employee injures themselves on job

Answer 25

1. Make sure they are OK 2. Only offer a band aid 3. Assess if they need medical assistance 4. Fill out First Incident Report 5. Authorization for initual treatment form if go to hospital/ doctor 6. Employee has to get the bottom 1/2 filled out by DR to return to work 7. Be familiar with urgent care to sent to. Call in the paperwork to get claim #

Question 26

Procedure if guest injures themselves

Answer 26

1. Ask if OK 2. Let them tell you they need medical assistance 3. Fill out first incident report NOT in front of guest 4. Call in get claim # 5. Call and follow up with guest to see how they are feeling -* send to carol

Question 27

FMLA Leave *Who is eligible, how long can they take, job protected, paid, what reasons

Answer 27

- 12 weeks of unpaid job protected leave - Ex) birth of child, placement of child for adoption, serious health condition, - Eligibility: must have worked for Lettuce for 12 months. Must have worked for 1250 hours - has to be taken in consecutive peroid

Question 28

Lettuce FML *Who is eligible, how long can they take, job protected, paid, what reasons

Answer 28

- Employees who do not qualify for FMLA but need time for a short term medical leave - Must be approved by Leaves Dept - Must have completed 6 months of continuous service - Up to 8 weeks off. NOT job protected - 30 days advance notice if possible

Question 29

Personal Leave *Who is eligible, how long can they take, job protected, paid, what reasons

Answer 29

- intended for non-FMLA reasons - available @ the discretion of GM - up to 8 weeks of unpaid. Must have completed 6 months of work and be in good standing - Does not guarantee job or regular schedule upon return - At least 30 days prior to date of leave

Question 30

Paid Sick Leave

Answer 30

Hourly can start using after 6 months. Notice of 4+ hours. 1 hr paid for every 35 hours worked.

Question 31

Chicago Paid Leave

Answer 31

- 1 hour for every 35 hours worked - Start using after 90 days - managers get 40 hours @ 90 days - Use for anything + everything

Question 32

Illinois Meal + Rest Break Policy

Answer 32

- 7.5 hours in a row are entitled to a 20 minute meal break which must start no more than 5 hours after the beginning of their shift. - 10 minute rest break every 4 hours - employees are entitled to a 24 hour rest period with in a consecutive 7 day period

Question 33

Upon termination, when do they get final paycheck + what is on it

Answer 33

No later than the next scheduled pay day. Unpaid hours on check + unused vacation