Fish City Grill Team Member Handbook Download Page 2

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Fish City Grill Licensing, LP

Stuff You Gotta Know

Store Information:

Restaurant Address

______________________________________________

Telephone Number

______________________________________________

Managers’ Names

GM: _________________ KM: ___________________

AM: _________________

Founders’ Names

______________________________________________

Hours of Operation:

Monday-Thursday

______________________________________________

Friday-Saturday

______________________________________________

Sunday

______________________________________________

Exiting the Building:

Before Close

______________________________________________

After Close

______________________________________________

Scheduling:

Schedule Requests

______________________________________________

If you are Sick

______________________________________________

Exchanging Shifts

______________________________________________

Miscellaneous:

Parking

______________________________________________

Dress Code

______________________________________________

Smoking Policy

______________________________________________

Storing Personal Items ______________________________________________
Meal Privileges

______________________________________________

Answering Telephone ______________________________________________

Summary of Contents for Grill

Page 1: ...Fish City Grill Licensing LP Team Member Handbook ...

Page 2: ...___________________________ Exiting the Building Before Close ______________________________________________ After Close ______________________________________________ Scheduling Schedule Requests ______________________________________________ If you are Sick ______________________________________________ Exchanging Shifts ______________________________________________ Miscellaneous Parking ______...

Page 3: ...view ______ POS 1 Training ______ Eval Day 2 Trainer Date Day Time ______ Orientation Test ______ Menu Quiz 1 ______ Menu 2 Class ______ Follow 1 Shift ______ POS 2 Training ______ Eval Day 3 Trainer Date Day Time ______ Menu Quiz 2 ______ Service Test ______ Bar Class Final Class ______ Follow 2 Shift ______ POS 3 Training ______ Eval Day 4 Trainer Date Day Time ______ Bar Test ______ Server Fina...

Page 4: ...o set up for other shifts and side work duties Trainee shadows trainer for the entire shift Must stay together at all times POS Training Open a New Check Modifiers Close Check Procedures Menu Quiz One Orientation Test Menu Class Two Shrimp Catfish Oysters Sandwiches Sides Chalk Board Specials Kids Menu Training Meal Fish Tacos and Bread Pudding Basket maintenance clean section side work Complete c...

Page 5: ...nd Trainer Shift Four Bar Test Server Final Trainer shadows the Trainee while the Trainee serves the entire section Server Practical and Wine Practical Server waits on Manager and Trainer Training Meal Fresh Fish of the Day rice veggies cup of Gumbo Complete Checkout Evaluation with Manager and Trainer Note After completing training the new server will start off with a two table station As the ser...

Page 6: ...d and we love having the ability to make someone s day and that my dear is why we have a Passion statement Bill and Lovett Our Passion To Guarantee that every customer has an Awesome experience because of ME Our Goal To Do Whatever It Takes To Ensure That Our Customers Want To Return 1 Priority Food it is nourishment comfort social and a priority Please make it your priority Also we can t forget t...

Page 7: ...shes Ours is PRIDE Personal Relationships We value our personal relationship with our Team Members customers and vendors Respect We treat ALL people with Respect Integrity Living with Truth in all aspects of our lives Dedication Dedication to the standards customers and each other Execution Execute the standards ...

Page 8: ...ight thing is striving to achieve our goal of doing whatever it takes to ensure that our customers want to return with every customer at every table And you know life is too short to not have every moment of it be awesome And not just yours but everyone you come in contact with in and out of FCG A quote by Maya Angelou sums it up best People will forget what you said People will forget what you di...

Page 9: ...ne of the local seafood joints was always a celebration of food fun and family For a kid from the panhandle it was almost exotic and mysterious Those experiences began a lifelong love affair with seafood and with the whole experience of what it takes to find it catch it prepare it and to share it with friends And being equally passionate about the restaurant business opening a seafood joint with m...

Page 10: ... if we want to be a company based on quality we must begin with the quality of our relationship The No Schmucks Policy applies to all of our Team Members franchisees and vendors No Like No Pay Policy This is a policy we feel very strongly about If any customer does not like the dish for any reason please remove the dish from the table identify what the problem is and find a solution Please notify ...

Page 11: ...ll If you have any questions please ask your manager Expectations Standards Hourly Team Members A clean tucked in non faded no holes and wrinkle free company issued shirt Clean no holes not faded not frayed nice fitting khakis or blue jeans pants or shorts By nice fitting we mean not too baggy too tight too short or too long No cargo or carpenter please BOH Blue jeans or chef pants logo d FCG hat ...

Page 12: ...bus appetizer plates should be cleared before entrée arrives Delivering the Entree 8 minutes Lunch 10 12 minutes Dinner Pre bus appetizer plates if not done already Check back within 2 minutes or 2 bites Pre Bus As needed never having dirty plates on the table is good manners Clear everything except glassware Offer dessert make it sound tempting Yummy Dessert delivery 2 minutes coffee 5 minutes de...

Page 13: ... each 4 oz to an order Spring mix tossed in Poblano Mandarin Relish and topped with EVOO 11 white oval plate Crispy Calamari Calamari tubes tentacles cut in house and hand breaded in bread crumbs then tossed with parmesan cheese kosher salt and parsley 9 oz Per order Lemon wedge Thai Chili Olive Aoli 11 white oval plate Raphael s Mexican Shrimp Cocktail Small shrimp onions tomatoes cilantro jalape...

Page 14: ...hill them and serve them in a galvanized bucket filled with ice 6 or 12 jumbo shrimp 21 25 count to an order lemon wedge cocktail sauce bucket served with a small square white plate with napkins and 1 wetnap per person Oyster Nachos Our signature dish Chipotle tartar sauce and a fried oyster topped with fresh pico de gallo served on a tortilla chip 6 to an order Shredded romaine in the center of t...

Page 15: ...with seafood Suggest remoulade if a customer asks for Thousand Island The secret It s our homemade cocktail and tartar sauces mixed together Ginger Soy Vinaigrette Olive oil Dijon mustard honey lemon juice red wine vinegar brown sugar soy sauce garlic ginger powder and sesame seeds Item Description Quantity Garnish Sauce Plate Mixed Green House Salad Spring Mix chopped romaine hearts chopped Roma ...

Page 16: ...Caramelized onion mashed potatoes seasonal green vegetables sautéed with butter kosher salt and red chili flakes Fresh Thyme Extra Virgin Olive Oil Chilled Blue Cheese Butter melting on top of the Redfish 11 Round white plate Crab Shrimp Stuffed Holland Sole A 5 oz Holland Sole filet is cut in half lengthwise grilled and stuffed with 3 oz of our crab shrimp stuffing crab cake mix chopped shrimp cr...

Page 17: ...s made with heavy cream velveeta cheese grated parmesan salt pepper and nutmeg White pasta bowl with under liner Flat Iron Steak USDA Choice 6 oz fresh Flatiron steak is seasoned and chargrilled to desired temperature Then it is thinly sliced and drizzled with clarified butter New potatoes sautéed with clarified butter salt pepper thyme and garlic Parsley Chimichurri in a plastic ramekin on the si...

Page 18: ...g spices The fried catfish is breaded in cornmeal Apple cider coleslaw and choice of waffle fries or rice pilaf Lemon wedge Tarter sauce 11 Square white plate Pick 2 Combo Choice of 2 of the following 4 jumbo shrimp 21 25 count 1 4 5 oz catfish filet 4 gulf oysters Shrimp and catfish can be grilled blackened or fried Shrimp is fried in breadcrumbs Catfish oysters are fried in cornmeal Apple cider ...

Page 19: ...oval white plate Lump Crab Cake Sandwich 1 homemade crab cake 4 oz grilled and served with remoulade romaine heart Roma tomato and red onion on a wheat hamburger bun Waffle fries or coleslaw 11 oval white plate Po Boys Hot Dressed All Po Boys are served on a French baguette that has been toasted Then dressed with creole mayonnaise shredded romaine Roma tomatoes pickles and red onion rings They are...

Page 20: ...crawfish Our crawfish are purged and graded to guarantee the finest in quality Available regular or you can add nitro for 25 cents lb Sides Item Description Garnish Plate Waffle Fries 8 oz of our waffle cut fries seasoned with salt pepper and paprika red basket with menu tissue Fresh Veggies 7 oz of our seasonal veggies zucchini carrots and broccoli sautéed with lemon pepper garlic butter Small sq...

Page 21: ...ood old fashioned Kraft Mac n Cheese served in a soup bowl with a bouillon spoon Down Home Desserts Dessert Specials will vary from time to time so check with the manager for each day s selection Item Description Garnish Plate Homemade Bread Pudding Made fresh daily We use fresh French bread pecans eggs milk cinnamon and nutmeg topped with our caramel whiskey sauce Sprinkle with cinnamon Soup bowl...

Page 22: ... with Fresh Grapefruit Juice 12 oz old fashioned glass Tito s Front Porch Lemonade Tito s vodka fresh lime lemon grapefruit and orange juices St Germain topped with soda water Garnished with a lemon wheel 14 oz pint glass Bill s Bloody Mary Bloody Mary mix is made in batch with Tabasco black pepper Worcheshire and horseradish Garnished with a green olive and pickled okra speared with a sword and a...

Page 23: ...ocated in your store Please see Gluten Free Menu Responsible Alcohol Service The Management of Fish City Grill is committed to the responsible service of alcoholic beverages and requires that all employees follow these policies and procedures Do not serve alcoholic beverages to anyone who is under 21 years of age FCG policy is not to serve alcohol to any underage person even if they are accompanie...

Page 24: ...e bottle The label should be facing toward them State the name of the wine and make sure the wine is correct prior to opening it Hold the bottle of wine firmly and cut the foil just below the thick lip of the bottle Remove the foil and place it in your apron Place the tip of the wine opener in the center of the cork and with steady pressure twist into the cork Place the hinge against the lip of th...

Page 25: ...nd easy to drink with Cherry leather and peppermint aromas Meaty fish such as Swordfish or Tuna also Salmon and Chicken WHITE WINES Chardonnay Oaked and Unoaked Unoaked Stainless steel fermented and aged wines tend to express more forward fruit aromas and flavors while those fermented and or aged in barrels absorb wood vanilla baking spice and other character from the oak Goes with all seafood and...

Page 26: ...t and dry vermouth i e Perfect Manhattan Premium A term used to specify a name brand of liquor of higher quality than call liquor We serve a 1 oz pour Rocks A drink made with a 1 oz pour of liquor over ice with no mixes served in a 7 oz rocks glass Up A drink served without ice may be chilled in a 7 oz martini glass Splash A drink usually made with one liquor on the rocks with just a splash of mix...

Page 27: ...ack please __________________________________________________ Sense of Urgency Makes hot food hot and cold food cold a priority ________ Acknowledges drinks with the same urgency as food ___________ We want to know __________________________________________________ Uniform Appearance Are uniform standards being upheld Y N Clean unwrinkled shirt Appropriate shoes Clean apron Hair Non holey pants Te...

Page 28: ...g Offering Oyster Nacho samples Suggesting a specific appetizer Describing chalkboard specials Offering dessert Comment card delivered with check Today s Classrooms Menu 1 Orientation Test POS Training Tour of POS Clock in and out What questions do you have for us Have we given you what you need to be prepared for tomorrow Describe your training meal Have you completed your required certifications...

Page 29: ... the shift Y N Comments ___________________________________________________ Uniform Appearance Are uniform standards being upheld Y N Comments ___________________________________________________ Food Knowledge Are they able to recognize food as it comes out of expo Rank on scale of 1 3 scale Appetizers __________ Soups __________ Salads Dressings __________ Pastas __________ Desserts __________ Em...

Page 30: ...r Nacho samples Suggesting a specific appetizer Describing chalkboard specials Offering dessert Comment card delivered with check Today s Tests Menu Quiz One Score Orientation Test Score Today s Classrooms Menu 2 Service Test POS Training Open new check Modifiers Closing check procedures What questions do you have for us Have we given you what you need to be prepared for tomorrow Describe your tra...

Page 31: ...etail 1 2 3 Comments ___________________________________________________ POS Training Do they know how to Split checks and close out to equal pay Y N Use the Hold Don t Make Repeat and To Go buttons Y N Ring in specials Y N Comments ___________________________________________________ Teamwork Team Door Greats 1 2 3 Drink Orders 1 2 3 Running Food 1 2 3 Pre Bussing 1 2 3 Helping Others BOH Bar 1 2 ...

Page 32: ...ecific appetizer Describing chalkboard specials Offering dessert Comment card delivered with check Today s Tests Menu Quiz 2 Score Service Test Score Today s Classrooms Bar Final POS Training Split checks Voids comps Hold Don t Make Repeat To Go buttons What questions do you have for us Have we given you what you need to be prepared for tomorrow Describe your training meal Have you completed your ...

Page 33: ..._____________________________ POS Knowledge Do they need extra practice on the POS before their first shift Y N __________________________________________________________ Menu Knowledge Do they know what questions to ask the customers regarding each menu item If no please list what they need to study up on Y N _________________________________________________________________ ______________________...

Page 34: ...ffering Oyster Nacho samples Suggesting a specific appetizer Describing chalkboard specials Offering dessert Comment card delivered with check Today s Tests Bar Test Score Server Final Score Server Practical Score What questions do you have for us Have we given you what you need to be prepared for tomorrow Describe your training meal Have you completed your required certifications Autographs You N...

Page 35: ...efinitions of each a ______________________________________________________________________________ b _____________________________________________________________________________ c ______________________________________________________________________________ d _____________________________________________________________________________ e _________________________________________________________...

Page 36: ..._________________________________________________________________________________ 10 What is our First Tuesday Benefit ______________________________________________________________________ ____________________________________________________________________________________ _____________________________ a When did it begin _________________________________________ b What is the percentage that we ...

Page 37: ...__________ h Deliver Dessert Coffee _______________________________ i Present Check _______________________________ j Return with Check Charge _____________ 1 Why do we have specific time standards 2 When do we set the beverage napkins on the table Why 3 When do we ring the entrée order in the computer 4 Please write the exact words you would use to greet a table Use the personality we hired you f...

Page 38: ..._____________________________________ 5 Fried oysters are breaded in ______________________ 6 What is the portion size for the Lump Crab Cake ______________________ a It contains what type of crabmeat __________________________________________ 7 What sauces are served with the Crispy Calamari ___________________________________ 8 The shrimp we serve for our Peel n Eat Shrimp are __________________...

Page 39: ..._____________________________________________ ____________________________________________________________________________________ 14 Describe the Pecan Crusted Shrimp Salad _______________________________________________ ____________________________________________________________________________________ 15 List the 5 salad dressings we offer a ____________________________________ b _____________...

Page 40: ... and what is served on it _________________________________________ _________________________________________________________________________________________________________________ 7 List the protein options available for the Po Boys a _________________________________ b _________________________________ c _________________________________ d _________________________________ e ___________________...

Page 41: ...oil It Big platters are _____________________ count 4 Can a customer substitute extra crab instead of shrimp or vice versa at no additional charge _______________________ 5 When are Crawfish in season _____________________________________ a What else is served with the platter __________________________________________ Crab Platter Shrimp Crab for 1 Shrimp Crab for 2 Beach Party Crab Shrimp Sausag...

Page 42: ...___________________________________________________________________________________ 7 Define USDA Choice _________________________________________________________________ ___________________________________________________________________________________ 8 What is Chimichurri _________________________________________________________________ _________________________________________________________...

Page 43: ...________________ e ________________________________________ f ________________________________________ g ________________________________________ h ________________________________________ i _________________________________________ 17 Our coleslaw is made with ________________________________________ instead of ____________________________ a Who is Virginia ______________________________________ ...

Page 44: ..._____________________________________ 21 The Key Lime Pie has a ________________________________________ crust 22 Describe the Carrot Cake ___________________________________________________________________________________ 23 What is on top of the Rocky Road Brownie ____________________________________________________________ ...

Page 45: ...___________ ____________________________________ ___________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ ___________________________________ ___________________________________ ____________________________________ ____________________________________ _____________________...

Page 46: ..._________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ ___________________________________ ____________________________________ Import ____________________________________ ____________________________________ ____________________________________ ____________________________________ ______________...

Page 47: ..._________________________________________________________________ Item Description Glass Spotted Greyhound ___or_____ customer choice ____________Liquor Top with Fresh _________ Juice __ oz old fashioned glass Tito s Front Porch Lemonade _____ vodka fresh lime _____ _______ and orange juices St Germain topped with soda water Garnished with a lemon wheel 14 oz ____glass Bill s Bloody Mary Bloody Ma...

Page 48: ...1 2 8 Refills beverages as needed 0 1 2 9 Offers specific dessert 0 1 2 a Delivers dessert within 5 minutes 0 1 2 b Checks back on dessert within 2 minutes 0 1 2 10 Presents check within 5 minutes of dessert w 0 1 2 comment card and pen Knowledge 1 Describes daily features creating craveability with 0 1 2 descriptions 2 Asks appropriate questions 0 1 2 3 Names each item when placing in front of cu...

Page 49: ...arry Yes NO Wine Service Presenting the Wine Like A Pro Needs Some Practice o Presents to host _________ ____________ o Label forward _________ ____________ o States name correctly _________ ____________ Opening the Wine Got It Keep Trying o Cuts foil properly and places in apron ______ ___________ o Properly twists corkscrew into cork ______ ___________ without turning the bottle ______ _________...

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