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115 Cards in this Set
- Front
- Back
555 address and phone number |
555 East Ocean Blvd, Long Beach 562-437-0626 |
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Hours of operation |
Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Thursday 5:30pm-10pm Friday and Saturday 5pm-11pm Sunday 5pm-10pm Bar menu only: Monday-Thursday 3-5:30 Friday 3-5 |
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Who is Sam King |
CEO |
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Who is RJ Thomas |
President and COO |
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Who is Mark Augerton |
Vice President of operations for Kings signature groups |
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Who is the GM |
Dominic Brenn |
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Who is the chef |
Andrew Smith |
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FOH Manager |
Ross Wrightson |
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FOH Manager |
Aimee Belmonte |
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FOH Manager |
Adam Seaboch |
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Sous chef |
Javier Villatoro |
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Director of operations |
Gregg Rinaldi |
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Regional service manager |
Autumn Beck-Thornton |
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Regional culinary manager |
Doug Farnsworth |
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Guest must be greeted within _ minutes of being seated |
1 minute |
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Three purposes of the preshift meeting |
Educate Communicate Motivate |
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Kings signature locations |
555 East American steakhouse Lou and Mickey's Pier Burger Meat on Ocean Water Grill |
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Kings fish House locations |
Carlsbad Long Beach San Diego Huntington Beach |
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Home Office address |
Costa Mesa |
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What does guest first mean to you? |
Providing exemplary and personalized service while meeting the standards of the restaurant |
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Give an example of guest first |
Asking them how they are, carrying something for them, or pulling out a chair |
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Product guarantee |
We unconditionally guarantee our product and service |
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What is the concept for 555 |
555 offers superior prime beef, an award winning wine list in a classic yet comfortable ambience |
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What is the molten chocolate souffe served with? |
Creme anglaise |
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What is the production time for the chocolate souffle |
20 minutes |
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Describe the baked goat cheese and roasted garlic |
2.5 oz of chevre goat cheese wrapped in a marinated grape leaf, a whole roasted bulb of garlic, and tomato bruschetta server with buttered sourdough toast |
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Braised meatballs in gravy with Gouda cheese |
Beef meatballs in a meter cheese sauce with gouda and herbs, served with sourdough slices |
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3 soups on the menu |
Clam chowder Crab Bisque French onion soup - veal+lamb stock |
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The three cheese in the French onion soup |
Comte Gruyere Parmesan |
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Grilled artichoke prep and sauce |
One whole quartered artichoke, cooked, marinated in olive oil, grilled. Served with roasted garlic aioli |
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Fried calamari (prep and what it's served with) |
10 oz of rings and tentacles tossed in tapatio and soy sauce, then dusted in flour and deep fried. Served with tartar sauce, cocktail sauce, and half a lemon. |
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Describe seared ahi app |
3.5 oz (6 slices) of peppercorn crusted ahi served rare with a ponzu, seaweed salad, pickled ginger, wasabi, and cucumber salad |
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Ocean Blvd including garnish |
2oz new Amsterdam vodka, lemon juice, and muddled basil and strawberry. Served with a slapped basil leaf |
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El Diablo with garnish |
Creme de meur, fresh lime juice, rancho de alegra tequila, blue weather agave and ginger beer Garnished with lime and skewered blackberry |
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Cantaloupe with garnish |
Watermelon liquor, Citron Amsterdam, and orange juice Garnished with lime wedge |
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Standard pour at the bar? |
Standard pour is 2 oz |
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Well rum |
Cruzan |
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Well Tequila |
Rancho Alegra |
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Well Gin |
Prairie Organic Gin |
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Well Vodka |
New Amsterdam |
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Well whiskey |
Evan Williams (bourbon), Jack Daniels (rye) |
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Well Scotch |
Farmhouse Grouse |
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Well Brandy |
Christian Brothers |
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Why is completing your circle of responsibility crucial? |
So that the guest receives the best possible service and the restaurant runs smoothly and efficiently. |
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Production times? |
Soups/salads: 5-7 mins Apps: 7-10 Lunch entrees: 10-12 Dinner entrees: 17-20 (30+ minutes for larger steaks) |
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Cooking chart temperatures |
Black and Blue: charred on one side, raw inside Medium rare: red, warm center Medium well: slightly pink |
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How much bread for a party of 2? |
3 rolls and 1 pat of butter |
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3 reasons to suggestive sell? |
Up your check average Build guest confidence Introduce guests to new and interesting options |
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4 filet options (include aging and oz) |
-wet aged 8 oz filet -wet aged 12 oz filet -wet aged 14 oz filet -wet aged filet 3 ways |
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What percentage of all beef is graded prime? |
Less than 3% of all beef in the US is graded prime |
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Why do we serve choice filet mignon instead of prime? |
Because the filet mignon is the leanest piece of meat, so the difference in flavor would not be enough to justify the increase in price |
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3 starch options that come with the steaks? |
Baked potato Fries Mashed potatoes |
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5 streak preparations and charges |
Blackened - seared with Cajun spices- $3 Pepper style steak- topped with Brandy peppercorn sauce- $3 Capella style - topped with heavily browned mushrooms and onions - $6 Melted Danish Blue Cheese - $4 Lump crab Oscar - asparagus and bearnaise - $16 Wild south African lobster tail - 6 oz - 25 |
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Describe wet aging? |
Meat is vacuum sealed so that its juices break it down, creating a more tender piece of meat |
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Describe dry aging? |
Meat is kept in heavily controlled open air environment, which causes the sugars to move towards the outside of the meat. This instills the meat with a more rich and robust flavor |
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How do we cook ur beef and at what temperatures? |
Broiled: dredged in tallow, and then cooked in oven at 1600° |
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4 options for the NY strip steak |
- wet aged 14 oz prime ny strip - wet aged 14 oz grass-fed by strip - wet aged 6 oz Japanese A5 wagyu - dry aged NY strip (various oz) |
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3 ribeye options |
- wet aged 16 oz ribeye - wet aged 12 oz American wagyu - dry aged ribeye (various oz) |
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5 shareable sauces? |
Bearnaise Bordelaise Chimichurri Horseradish Peppercorn cream |
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Grass fed natural beef raised in and finished with |
Raised in Bakersfield and finished with carrots |
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American wagyu |
Result of cross breeding Japanese cattle with continemtal breeds of cattle |
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Describe chocolate pudding |
Warm bread pudding topped with hazelnut ice cream, served with creme anglaise, toasted hazelnuts, and raspberry puree |
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Automatically butterflied steaks |
8oz, 12oz filet, and the 12 oz culotte so it cooks evenly |
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5 dressings for salad |
Ranch, Bleu cheese, basil vinegarette , honey mustard, 1000 island |
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Name all 4 draft beers |
Stella, 805, timeless pint, stone IPA |
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Name all bottled beers (9) |
Amstel, Buckler, Budweiser, Bud Light, Coors Light, Corona, Guinness, Heineken, New Castle |
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Describe the rack of lamb |
4 bones coated with Dijon, egg, and crusted with rosemary, served on a bed if mashed potatoes and sauteed spinach with a black currant sauce |
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Four items we highlight in a menu tour |
- oysters - explain Daily cuts - seafood - offer salad/appetizer |
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4 areas to highlight when talking about daily cuts |
- Dry aged gives a more robust flavor - cut at the beginning of the shift by our butcher (he predetermines the sizes, first come first serve as available) (about 20% of the weight is going to be bone) - comes with choice of potato, or other side for additional charge - steak add ons |
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How long before check backs? |
2 minutes or 2 bites |
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Check backs are imperative because? |
Because we can ensure guest enjoyment, and to clear plates, and mark for the next course |
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3 examples of table maintenance throughout service? |
Clearing dishes that are no longer in use, marking for the next course, and maintaining refills |
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How long does it take for an oyster to grow to market size? |
Usually anywhere from 2-4 years |
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The three C's of oyster shucking? |
Cold Cut Clean |
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Difference between intertidal and subtidal oysters |
Intertidal: grow on fixed spots that the tide can fall below. Their placement helps to strengthen their abductor muscle, which allows them to remain closed after being harvested. This increases the flavor Sub-tidal: hang/float in the water, their growing period is shorter which results in oysters that are less plump |
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How many calories in an oyster? |
17 calories |
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Pacific versus Eastern oysters Color and flavor |
Eastern: lighter shell, more mild Pacific: darker shell, more flavorful Pacific is more plump because they're grown intertidally |
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Beverages to offer with oysters |
- one dimensional crisp white wine (Sauvignon or a flume Blanc) -vodka - Cold malty beer with hops, the fuller the better |
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Entree to suggest to a vegetarian |
The spaghetti with tomato and basil |
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Describe Mary's chicken |
1/2 a bone in chicken marinated in harissa paste, served with choice of potato, and a sauce of harissa marinade, chicken au jus, butter and watercress |
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Describe the sauteed mushrooms |
Mushrooms sauteed in butter, a marsala wine, balsamic vinegar, shallots, canola oil, salt, pepper, and parsley |
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Describe asparagus side |
8 pieces of grilled asparagus, topped with olive oil, salt, pepper, and gremolata |
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Describe the fire roasted broccolini |
Broccolini grilled with marinated feta, tahini, and pickled shaved radish |
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Describe wildflower and rye |
Straight rye whiskey, fresh lemon juice, wildflower honey, and lavender essence, served up and garnished with an orange peel |
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Describe Essex street |
London dry gin, cucumber,dill, lime, elderflower, and a pinch of salt. served up and garnished with dill and a cucumber slice |
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Margarita verde |
Silver Tequila, fresh lime, agave, basil, cucumber and jalapeno. Served on the rocks and garnished with a slice of cucumber and a jalapeno and tahin rim |
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List all red wines we have by the glass (14) |
Torii mor pinot Decoy by duckhorn Pinot Vina coterro Tempranillo Chateaux de bellevue Merlot Oak knoll Merlot Heritage Zinfandel Saldo Zinfandel Catena Vista florez Malbec Stag's leap "hands of Time" blend Ancient peaks Cabernet Truchard Cabernet Adaption by plumpjack Cabernet Silver oak Cabernet Stolpman estate syrah
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List all 5 shareable steak sauces |
Bearnaise, Bordelaise, chimichurri, peppercorn cream and horseradish |
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If a card doesn't swipe through POS what do you do? |
Ask for another form of payment |
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Difference between donated gift card and purchased gift card? |
You can leave a tip on a regular gift card, and cash it out when it's under $10. You can't with a donated gift card |
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You must always ask what on the phone? |
Are you able to hold? |
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Where do we get our fish and how can we be sure of its quality? |
We get it from Kings distribution company, and we're sure of the quality because we own the company and control the product |
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Atlantic salmon taste and texture |
Taste: full flavored Texture: firmly flaked |
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Swordfish taste and texture |
Taste: sweet and mineral (distinct flavor) Texture: firm and meaty |
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Ahi tuna taste and texture |
Taste: citric sweet and flavorful Texture: firm and meaty |
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Seabass taste and texture |
Taste: rich and buttery Texture: dense and moist |
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What fishing method produces best quality? |
By line or by long line, because they're handed more quickly and carefully than those caught by net |
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Describe the grilled salmon |
7 oz pan seared medium, in blend oil salt and pepper with a choice of starch. Garnished with 1/2 lemon |
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Describe the swordfish |
7 oz of swordfish steah brushed in fish mayo, charbroiled and topped with tomato caper burre Blanc. Served with choice of starch side |
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Describe the ahi entree |
7oz of sesame crusted yellowfin ahi, served with steamed Jasmine rice, mango relish and a ponzu |
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Describe the seabass |
7oz of pan roasted seabass on a bed of spaghetti and wilted spinach topped with a garlic herb oil |
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What does third party liability mean? |
Means the server/bartender and the establishment may be held responsible for any damaged suffered by an individual or anyone else injured by the action of the intoxicated individual |
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The three forms of ID we accept |
State issued ID State issued drivers license Passport |
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We card anyone who looks under __ |
We card anyone who looks under the age of 30 |
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T/F bartender/server may cut off a guest? |
F: manager must be involved in cutting someone off |
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T/F someone under 21 can pay for a drink of someone over 21? |
False. Only 21+ can at for alcohol |
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What are four factors that affect alcohol absorption? |
1: size of the person 2: how much they've eaten 3: how quickly they've had their drinks 4: how much water they've had |
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Describe the tomato and burrata salad |
Our chef's take on a caprese with 7oz of heirloom tomatoes, and 2oz of burrata cheese, drizzled with basil-infused extra virgin olive oil and balsamic glaze. Sprinkled with salt and pepper |
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What does Burrata mean |
Burrata means buttered in Italian. It's made with mozzarella and cream |
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What dessert do we serve a guest celebrating their birthday? |
The creme brulee |
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List all white wines by the glass (10) |
Cuvee dopff Riesling Santa Margherita Pinot grigio Matanzas Creek Sauvignon Twomey by silver oak Sauvignon Cloudy bay Sauvignon Louis Latour Chardonnay Sean Minor Chardonnay Duckhorn Chardonnay Rombauer Chardonnay Melville by Bonaccorsi Chardonnay |
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Allergies! |
A5: dairy (steak butter), gluten (ponzu) Grass-fed: dairy (steak butter) Snake River wagyu ribeye: dairy (steak butter) |
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Ounces and style of aging A5 |
Wet aged, 6oz |
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Aging and ounces Grass fed new York |
Wet aged, 14oz |
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Aging and ounces snake River am wagyu |
Wet aged, 12oz |