J. Alexander Day 3 Test Server

Front 1

When ringing food, when is the "sell food" key used?

Back 1

When an order with hot food or an order with hot and cold foods is ready to "sell".

Front 2

When ringing food, when is the "sell salads" key used?

Back 2

When an order with salads only is ready to "sell" In other words, no hot food is going out, and the table is eating only salads.

Front 3

When ringing food, when is the "salads first " key used?

Back 3

When an order with hot food or an order with hot and cold foods has salads before their meal. This kitchen instructions tells the kitchen that the guests are eating "salads first".

Front 4

Fire Grilled Artichoke

Back 4

CHOKE APP
-Grilled artichoke halves (4 each) seasoned with steak and burger seasoning and herb butter
-Served with a side of remoulade sauce.
-Garnished with parsley.

Front 5

Guacamole

Back 5

GUAC APP
Guacamole (10 oz.) made with cilantro, fresh garlic, jalepeno, and onion.
-Served with a warm basket of tortilla chips.
Garnished with Roma tomotoes

Front 6

Huevos Rolls

Back 6

HUEVOS APP
-Spicy spring roll halves )6 each) with Monterey Jack cheese, grilled chicken, black beans, cilantro, corn, garlic, and red peppers.
-Served with sour cream and Pico de Gallo

Front 7

Mexico City Spinach con Queso

Back 7

QUESO APP
-Queso (13.5 oz.) with jalapenos, tomatoes, and spinach.
-Served with a side of Pico de Gallo.
-Served with a warm basket of tortilla chips

Front 8

Mr. Jack's Chicken Fingers

Back 8

FINGER APP
-Breaded chicken fingers (5 each).
-Served with a side of Plum Creek BBQ Sauce and Honey Dijon.
-Served with French Fries

Front 9

Pico de Gallo Salsa and Chips

Back 9

SALSA APP
-Chilled salsa (13.5 oz) made with cucumbers, cilantro, green peppers, jalapenos, radishes, and tomato filets.
-Served with a warm basket of tortilla chips.

Front 10

Smoked Salmon Dip

Back 10

SMOKE DIP
-Smoked salmon (8 oz.) marinated with orange peel, brown sugar, red pepper, garlic, and salt.
-Tossed with a dill tarter sauce.
-Served with 9 toast points.

Front 11

Chicken Pasta Soup

Back 11

CPS
Button mushrooms, penne pasta, poached chicken tenders, and snap peas in a rich cream base.
-Garnished coast-to-coast with freely chopped parsley.

Front 12

Alex's Salad

Back 12

HOUSE SAL
-Made with a salad mix of field greens, red and white cabbage, iceberg and romaine lettuce.
-Topped with bacon, cucumbers, cheese, homemade croutons, diced Roma tomatoes and carrots.
-Served with choice of dressing.

Front 13

Asian Ahi Tuna Salad

Back 13

AHI SAL
-Sliced and seared, rare Ahi tuna (4 oz.), seasoned with black pepper, granulated garlic, and ground ginger.
-Made with field greens tossed with red onions, julienne green cabbage, and wonton strips.
-Ahi tuna is served on a thin layer of Wasabi Cilantro Vinaigrette.
-Field greens are tossed in Wasabi Cilantro Vinaigrette.
- Served with wasabi and pickled ginger.

Front 14

Caesar Salad

Back 14

CZR SAL
-Made with ribbons of Romaine lettuce
-Tossed in Caesar dressing.
-Topped with homemade croutons and imported Parmesan.
-Anchovies are always available upon request.

Front 15

Cypress Salad

Back 15

CYP SAL
-Made with a salad mix of field greens, red and white cabbage, iceberg and romaine lettuce.
-Tossed with bacon, cheese, cucumbers, pecans, and carrots.
-Tossed in Ranch dressing.
-Topped with chopped chicken fingers, Campari tomato halves, cornbread croutons, diced avocado and chives.

Front 16

Grilled Chicken Salad

Back 16

GRILL SAL
-Made with a salad mix of field greens, red and white cabbage, iceberg and romaine lettuce.
-Tossed with black olives, feta cheese, Roma tomatoes, sliced grilled chicken, carrots, and tortilla strip.
-Tossed in Champagne Vinaigrette.

Front 17

Thai Kai Salad

Back 17

THAI SAL
-Made with a salad mix of field greens, red and white cabbage, iceberg and romaine lettuce.
-Tossed with julienne cilantro, julienne snow peas, carrots, wonton stips and sliced grilled chicken.
-Topped with roasted chopped peanuts and red peppers.
Tossed in Cilantro Vinaigrette with peanut sauce drizzled coast-to-coast over the salad.

Front 18

Fish Tacos

Back 18

FISH TACO
-Fresh fish (4 oz. total) lightly battered and fried.
-Served on two flour tortillas with drizzled sour cream sauce and dry cole slaw.
-Finished with an avocado slice and chili mayonnaise.
-Garnished with black beans and rice, topped with Pico de Gallo and julienne cilantro.

Front 19

Shrimp Tacos

Back 19

SHRIMP TACO
-Gulf shrimp (4 oz. total) lightly battered and fried.
-Served on two flour tortillas with dry cole slaw, red peppers and chives.
-Served with a side of our Bang Bang sauce.
-Garnished with black beans and rice, topped with julienne cilantro.

Front 20

Steak Tacos

Back 20

STEAK TACO
-Adobo seasoned hand pulled rotisserie chicken (4 oz. total) hardwood grilled.
-Served on two flour tortillas with drizzled sour cream sauce and shaved iceberg lettuce.
-Finished with Jack cheese and Pico de Gallo.
-Garnished with black beans and rice, topped with julienne cilantro.

Front 21

Chicken Tacos

Back 21

CHIX TACO
-Adobo seasoned strip steak (4 oz. total) hardwood grilled.
-Served on two flour tortillas with drizzled sour cream sauce and shaved iceberg lettuce.
-Finished with Jack cheese and Pico de Gallo.
-Garnished with black beans and rice, topped with julienne cilantro.

Front 22

Chicken Salad Sandwich

Back 22

-Homemade chicken salad
-Leaf lettuce, tomatoes, and jack cheese.
-Buttered and toasted focaccia bread with Honey Dijon.
-Served with Orzo and Wild Rice Salad.

Front 23

Crispy Fish Sandwich

Back 23

MKT SAND 1
-Fresh fish (4 oz.) and cut in house battered and fried.
-Julienne leaf lettuce, pickles and Kiawah Island dressing.
-Buttered and toasted egg-washed bun.
-Served with French fries.

Front 24

County Club

Back 24

CLUB
-Bacon (2 each), cheddar, jack cheese, sliced ham (3 oz.) , sliced turkey (3 oz.), leaf lettuce, and tomato.
-Buttered and toasted multigrain bread with mayonnaise.
-Served with a side of Honey Dijon.
-Served with French Fries.

Front 25

French Dip

Back 25

FRENCH SAND
-Shaved Prime Rib (7oz.) served Medium Rare.
-Buttered and toasted French baguette with horseradish sauce.
-Served with a side of au jus.
-Served with French Fries.

Front 26

Hyde Park Sandwich

Back 26

RIB SAND
-Marinated chicken breast (6 oz.). Hardwood grilled.
-Leaf lettuce, pickles, red onion slice, and tomatoes.
-Buttered and toasted egg-washed bun with mayonnaise and jack cheese.
-Served with French Fries.

Front 27

Old Fashioned Cheeseburger

Back 27

-Hand-pattied, fresh ground burger (8 oz.).
-Leaf lettuce, pickles, red onion slice, and tomatoes.
-Buttered and toasted egg-washed bun with mustard, mayonnaise, and tillamook cheddar.
-Cut in half.
-Served with French Fries.

Front 28

Prime Rib Sandwich

Back 28

Prime rib (8 oz.), High "choice" brand or USDA Choice, aged 21-42 days, trimmed to 5% or less fat.
-Buttered and toasted French baguette.
-Served with a side of au jus.
-Served with French Fries.
-Horseradish sauce or real horseradish available upon request.

Front 29

Steak Burger

Back 29

STEAK BG
-Hand-pattied, fresh ground Filet and Ribeye (8 oz.).
-Arugula and caramelized red onions.
-Buttered and toasted French baguette with Kiawah Island dressing and Tillamook cheddar.
-Served Medium to Medium-Well, and cut in half.
-Served with French Fries.

Front 30

Veggie Burger

Back 30

VEG BG
-Made with black beans, brown rice, garlic, oatmeal, and vegetables.
-Hardwood grilled and finished with a ginger-mustard glaze.
-Leaf lettuce, pickles, red onion slice, and tomatoes.
-Buttered and toasted egg-washed bun with mayonnaise, mustard, and Jack cheese.
-Served with French Fries.

Front 31

French Fries

Back 31

FF
-French fries prepared with Canola cottonseed trans-fat free oil and seasoned with steak and burger seasoning.

Front 32

Israeli Couscous

Back 32

COUSCOUS
Steeped in chicken stock and spices then prepared with extra virgin olive oil with roasted red peppers, chives, julienne carrots, and basil. Garnished with imported Parmesan cheese.

Front 33

Loaded Baked Potato

Back 33

POT
Topping Abbreviation
Butter B
Sour Cream S
Cheese Z
Bacon A
Chives O
Everything E

Front 34

Not Your Ordinary Mac n Cheese

Back 34

MAC SIDE
-A rich, gourmet style macaroni and cheese made with onions, garlic, Gruyere Swiss cheese and Parmesan Reggiano. Served with a light panko bread crumb crust.

Front 35

Orzo and Wild Rice

Back 35

ORZO
-Orzo pasta and wild rice with almonds, corn, currents, red and yellow peppers, cranberries, and red winter wheat pasta. Tossed in Champagne Vinaigrette.

Front 36

Louisiana Rice

Back 36

RICE
-Cooked with cayenne pepper, bay leaves, julienne carrots, and onions. Finished with fresh chives.

Front 37

Smashed Potatoes

Back 37

SMASHED
-Whole potatoes smashed with salt, butter, chives, cream, milk and white pepper.

Front 38

Southern Cole Slaw

Back 38

SLAW
-Carrots, white cabbage, scallions, and parsley mixed in a sweet and creamy dressing with hints of cider vinegar and Dijon mustard.

Front 39

Broccoli

Back 39

BROC
-Fresh broccoli with a sauce made of extra virgin olive oil, garlic, kosher salt, cracked black pepper, and onions, Garnished with Parmesan cheese.

Front 40

list the salad dressing that we offer and their abbreviation:

Back 40

Dressings Abbreviation
Champagne Vinaigrette VINA
Creamy Bleu Cheese BLEU
Caesar CZR
Honey Dijon HONEY
Oil & Vinegar O&V
Peanut Sauce PNUT SAUCE
Ranch RANCH
Kiawah Island 1000
Wasabi Cilantro Vinaigrette CIL VINA

Front 41

What type of Olive Oil and Vinegar do we use for salad dressing?

Back 41

Colavite Extra Virgin Oil and Balsamic Vinegar.

Front 42

List the Types of bread used for sandwiches/bread service?

Back 42

French Baguette, Multi Grain Bread, Egg Washed Bun, Focaccia Bread, Sourdough bread (bread service).

Front 43

What is the sandwich set up for our burgers and sandwiches?

Back 43

1 Piece of leaf lettuce, 2 slices of tomato, 1 red onion slice and 3 pickle slices.

Front 44

We never refer to our guests as "guys", why?

Back 44

Addressing guests as "guys" is rude and unprofessional. At J. Alexander's we address our guests as ladies, gentleman, sir, miss, ma'am, or by last name if they are regulars (or of some acquaintance).

Front 45

Professional "speak" during a dining experience separates a superior service experience from the inferior. Why do we not use the phrase "no problem" when speaking with our guests?

Back 45

We are in the "hospitality" business and it is never a problem to take care of our guests needs.