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