Pop Quiz!

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Across
  1. 6. The third step of service
  2. 7. Ounces of corned beef in the reuben
  3. 11. Guest perception is
  4. 12. Friday's soup
  5. 14. Sauce on the ciabatta
  6. 15. Ounces of meat in the French dip
  7. 17. Vodka in the blackberry mule
  8. 19. How long do you have to get your first round of drinks out?
  9. 20. Ounces of chicken in the tender platter
Down
  1. 1. All our menu desserts contain
  2. 2. The abbreviation for a fried chicken dish
  3. 3. The sauce on the tacos is a _______ aioli
  4. 4. Number of guests you can ring on one ticket
  5. 5. How can you go out with full hands if there's nothing to run?
  6. 8. Taking everything you need in one round out is called
  7. 9. How many ounces is the fresh fish of the day
  8. 10. The most important step of service
  9. 13. Guests always have the
  10. 16. All new beverages should go out with a new ________
  11. 18. The most important part of your uniform is your