emerit Food & Beverage Server flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

10/5 rule

Acknowledge guests with eye contact at ten feet and a spoken greeting at five feet, so guests feel recognized before they reach the host stand.

Service recovery authority

The value limit within which a server may replace a dish or remove a charge without manager approval; anything above that limit requires a supervisor.

Greeting time standard

Guests should be greeted within about two minutes of being seated, and a beverage order taken within roughly five minutes.

Check-back timing

Return to the table two to three bites or sips after food or drink is delivered to confirm satisfaction while correction is still possible.

Order repeat-back

Repeating the order to the guest, including modifiers and allergy notes, before leaving the table to confirm accuracy and prevent kitchen errors.

Course firing

Sending the next course to the kitchen only when the table is close to finishing the current one, so food arrives at the right pace.

Serve and clear sides

Classical convention serves food from the guest's left with the left hand and clears from the right with the right hand, unless house standard differs.

Major allergens

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame are the major allergens that must be identified and communicated to the kitchen.

Cross-contact control

Using clean utensils, clean pans, and a separate prep area when preparing an allergy order, and never promising safety without kitchen confirmation.

Vegan versus vegetarian

Vegan excludes all animal products including dairy and eggs; vegetarian excludes meat and fish but may allow dairy and eggs.

Pairing principle

Match wine weight and acidity to the dish: light whites with light fish, full reds with red meat, acidic wines with fatty foods, sweet wines with dessert.

Valid photo ID

A government-issued document showing date of birth, photograph, and physical description; expired, altered, or photocopied IDs are refused.

Signs of intoxication

Slurred speech, bloodshot eyes, poor coordination, loud or aggressive behavior, and slowed reactions; service stops at the first clear sign.

Standard drink

Twelve ounces of five percent beer, five ounces of twelve percent wine, or one and a half ounces of forty percent spirits each contain about the same alcohol.

Cut-off procedure

Stop serving alcohol, offer water and food, arrange a safe ride, notify the manager, and document the incident in the log.

Wine service order

Present the label to the host, open at the table, pour a taste for the host, then serve guests clockwise with the host served last.

Pour levels

Wine fills about one-third of the bowl, beer pours with a one-inch head, and spirits are measured to the stated amount, never to the rim.

Cocktail families

Built drinks are assembled in the serving glass, stirred drinks mix spirit and vermouth, shaken drinks include citrus or dairy, blended drinks use ice and fruit.

Ice handling rule

Ice is a ready-to-eat food and must be moved with a dedicated scoop, never with a glass or bare hands, to prevent contamination.

Cover standard

Forks sit left of the plate, knife and spoon right with the blade facing the plate, napkin left or on the plate, glass above the knife tip.

Plate carrying limit

Carry no more than three plates per trip, balanced on the forearm and hand, with cutlery held by the handle only.

Crumbing technique

Use a folded napkin or crumber to sweep crumbs toward the table edge into a small dish, never brushing them onto the floor.

Temperature danger zone

The range from 41 to 135 degrees Fahrenheit where bacteria multiply fastest; food must not stay in this range more than two cumulative hours.

Cook temperatures

Poultry reaches 165 degrees Fahrenheit, ground meat 155, whole fish and pork 145, and reheated food 165 for at least fifteen seconds.

Handwashing steps

Wet hands, apply soap, scrub for twenty seconds, rinse, and dry with a single-use towel; required after restroom use or handling raw food.

Illness exclusion

Staff with vomiting, diarrhea, jaundice, or infected hand wounds must not handle food and must report the condition to the manager.

Safe lifting rule

Bend the knees, keep the load close to the body, avoid twisting, and ask for help with loads above shoulder height or over fifty pounds.

PASS method

Pull the pin, aim at the base of the fire, squeeze the handle, and sweep side to side; grease fires are never extinguished with water.

Spill response

Guard the area, clean the spill immediately, place a wet-floor sign, and report the hazard so the source is corrected.

Complaint sequence

Listen without interrupting, acknowledge the feeling, apologize for the experience, act to fix it, follow up, and thank the guest.

Table handoff

When passing a table to another server, state the guest's name, order status, allergies, and any special request already promised.

Phone greeting standard

Answer within three rings, state the restaurant name, and never discuss a guest's bill or personal details where others can hear.