Across
- 2. the only thing that lets you bypass the seven steps
- 5. what you say at hobart to the person in front
- 6. what has 4 R's
- 9. step five
- 11. step one
- 12. step two
- 17. how close you stay after dropping a check
- 19. our bev service
- 22. step three
- 23. step seven
- 24. always set food down ________ to the guest
- 27. what you should write on your order pad so everyone is the same
- 28. you need to be here 10 minutes early to attend
- 29. what you should do before your table leaves after they're done eating
- 31. how to tell a table has been greeted
- 32. the amount of ice in a tea glass
- 33. _________=money
- 34. keep your head on a
- 35. the guests always have the
- 36. another word for seat number
- 37. what you say before leaving the kitchen
- 38. what you say at hobart to the person behind
- 39. lunchtime check presentation
Down
- 1. all hot and alcoholic drinks get served with
- 3. you have one minute before your ribs go out to get this on the table
- 4. at lunch they're 8-10, at dinner they're 10-12
- 7. all drinks should have a
- 8. step six
- 10. served on a small round, 2 per guest
- 13. what you need to do to your guests' needs
- 14. always check your
- 15. dinnertime check presentation
- 16. describe food in ________ detail
- 18. step three and a half
- 20. why we're all here
- 21. our rolls are _______ no burritos
- 25. step four
- 26. what you do to not interrupt a talking guest
- 30. what should you do between steps 3 and 3.5