Foodrunner Training Manual

Transcription

RUNNER TRAINING
© Reata Restaurants 2004
All managers and employees will agree to maintain
complete and total confidentiality with any information in
regards to the operation of Reata Restaurant, including
but not limited to formulas, training manuals and recipes,
methods of preparation, and suppliers of food ingredients;
design, ordering and provision of restaurant services and
food items; knowledge of sales and profit performance;
advertising, marketing and promotional programs; and
other methods techniques, formats specifications,
procedures, information, systems and knowledge of
experience in the development and operation of Reata
Restaurant.
WELCOME!
We are glad you made the decision to join our team!
Excellence is the trademark of Reata: excellence in food, service, and
atmosphere.
The success of our restaurant depends on the service provided by every
employee. As a member of our team, you contribute to our success with your
manners, attitude, and the sincere desire to offer warm, expert, and
efficient service to our guests.
This handbook provides the necessary guidelines to offer a service that is in
keeping with our standards, policies, and procedures. Please feel free to
see your trainers or any manager should you have any questions.
We want you to be proud of Reata and your contribution to our mutual
success. We ask that you never do anything to detract from our core
values quality, honor and integrity.
OUR HISTORY
The Reata History
Reata
-arring James Dean, Rock Hudson and Elizabeth Taylor.
Based upon the famous novel by Edna Ferber, this legendary movie uniquely
rustles up the strength, spirit and feel of the wide open west. Reata
Restaurant started simply when a hungry west Texas rancher had a
Ranch, took his stomach into his own hands and partnered with Fort Worth
businessman Mike Evans to open the first Reata Restaurant in Alpine, Texas
in 1995.
Turns out the only
some local raising a fuss and trying to barge in, it was the likes of Tommy
Lee Jones, Sissy Spacek, Sam Shepard, or some other VIP in town for one of
the many movies made in the Big Bend. It got so bad with all the movie crews
that the production companies made it a general rule that anyone below
Second Assistant Director could only call in orders to go, rather than
-seat,
120 year old adobe house, in April of 1996, they decided to move on to a
major market and selected Fort Worth, a town where both of the partners
have deep roots. Judging from the reception Reata Fort Worth received, it
was the right choice. Four to eight hundred dinners are served on a busy
weekend night. Accolades have come in from sources near and far:
and the
that m
In March 2000 the nationally-known Fort Worth location survived of one
of the most destructive urban tornados in U.S. history only after a
sustained rush to reopen after in just 42 days and one million dollars in
disaster repairs to its facility. In February 2001, Reata Fort Worth was
forced to close its doors at the Bank One Tower
Our crowning glory, the new Reata at Sundance, opened in May 2002.
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All of the food at Reata is made from scratch for each meal, with nothing
pre-prepared or processed. We use only the freshest, whole foods many
ingredients endemic to Texas to provide every guest with the best possible
fine western cuisine
History of CF
The Clear Fork Ranch Headquarters is located in Jeff Davis County in the
Big Bend country in Far West Texas. The last area settled in Texas, the Big
Highway 118, in Musquiz Canyon, known for its beautiful mountains and rock
formations.
The approximated 180 sections, 640 acres each, which compile the CF
Ranches are located throughout the neighboring counties of Brewster (CF
South), Culberson, and Hudspeth (Reed-Stuart and Maupin) and one ranch in
New Mexico. This makes the CF Ranch the largest family owned ranch in
West Texas. Though the land is desert terrain, it is well suited for cattle
ranching, and the Highland Hereford has been developed for this area. The
CF-Land cattle are some of the best-registered Herefords raised in this
area.
In addition to the cattle ranching operations conducted on the CF, several
Walk, Dancer Texas, Good Old Boys and the Rough Riders. Two movie sets
are located on the Headquarters ranch. The mission may be the more
recognizable of the two, not only in its place in the movies, but also from
Al Micallef, who owns the CF Ranches, has taken an active role in the
promotion of the Big Bend area as a movie location because of its beautiful
open areas and the unhurried way of life enjoyed there. The CF Ranch and
the Micallef family support Sul Ross State University, the Museum of the Big
Bend and various other cultural institutions in the area and have been
active supporters of the cowboy and western heritage of the region.
History of Giant
The movie
was filmed in Marfa, Texas, just south of the Davis
Mountains in 1955 recreating the Edna Ferber novel that created such a
In the early 1950s, the rest of America had a love/hate relationship with the
Lone Star state. On one hand, we were home to that heroic figure, the
cowboy. On the other hand, we were a spawning ground for that crass new
creature, the Texas oil millionaire. This new class of Texans caught the
money
novel.
lots of it. It was with this image in mind that Edna Ferber wrote her
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George Stevens, director and producer, sent scouts all over the state
looking for the locati
weeks of searching, Stevens settled on the Worth Evans Ranch near Marfa,
a small town located in the rugged Trans-Pecos region, near Big Bend
National Park. He also chose an interesting mix of traditional cowboy
stars Chill Wills, Monte Hale, and Jane Withers alongside the cream of
Elizabeth Taylor, Rock Hudson, and a new kid named
James Dean.
The summer of 1955 had been the fourth year of harsh drought. The terrain
was not just hot and
promised an economic miracle for the
payroll as a driver, extra, or caterer helping out Warner
cast and crew.
What made
so unusual was that at the time very few films were shot on
location. These were the last of the old studio movies, when the Hollywood
film factories had enormous power, owning the stars, directors, even the
movie theaters themselves. The invention of television was beginning to keep
people at home. Hollywood fought back with the big-budget stars and sets
was an epic
of this order. With a 1955 production budget of $5 million, it was
reportedly the most expensive movie ever made.
Stevens insisted on the traditional Hollywood and New York openings.
When
came to the Majestic Theater in Dallas on
November 10, 1956,
film critic John Rosenfield, whose word
as both a novel and a three-hour, 18 minute film
a gigantic picture of a gigantic domain that is a little different from cozier
-week
ticket receipts at the Majestic Theater.
So, just what is it about
that captures our Lone Star state of mind,
that makes it live on when most films of its era faded into oblivion? First,
most of it was filmed in Texas. The endless skies, the striking sunsets, and
the distant Davis Mountains are beautifully photographed.
also
contained dozens of real Texans. Fran Bennett, who played Judy Benedict in
the film, was a real Texas oil heiress who grew up in Fort Worth and went to
before heading to Hollywood and landing her
role in
Bob Hinkle, a rodeo cowboy who had landed a few bit parts in
westerns, answered the casting call for the movie and got an unusual job
ck Hudson
by James Dean, who also wanted help with his Texas diction. The two young
men struck up a friendship, spending the summer in Marfa shooting
jackrabbits, drinking beer, and learning rope tricks.
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INTRODUCTION
Mission Statement
Our Mission is to earn the loyalty of our guests who dine at Reata. We will achieve this by providing
the best quality food made from fresh ingredients, while staying within our core concept of
. We will provide a level of sophisticated service that makes the Guests
feel they always come first.
culture of pride, respect, and integrity in order to celebrate our success with all of who choose to
be employed with Reata. By achieving this we will ensure that our profit, quality and growth goals are
met.
Job Description - Runner
Runners are expected to provide Legendary Service. As a Runner, your mission is to treat all Guests
as if they are in your own home. Your skill and knowledge of the operation is the key to providing a
sophisticated dining experience. With clear direction and communication from the Management Team
and other Leaders you will be held accountable to company specifications, to be an effective team
player, and to effectively clean and maintain the areas of the restaurant, small wares, utensils, and
unit facilities.
Uniform Standards (Great Plains)
MALE
1. Blue Jeans
1. Black Shirt
2. Black Belt
2. Black Apron (1-pocket, long)
3. Black Socks
3. Nametag (horse)
4. Black Boots or Shoes (non-skid, high-polish shine)
5. Pen light (for steaks)
FEMALE
1. Blue Jeans
1. Black Shirt
2. Black Belt
2. Black Apron (short)
3. Black Socks
3. Nametag (triangle)
4. Black Boots or Shoes (non-skid, high-polish shine)
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Uniform Standards (ROOF)
1. Black knee length shorts or pants. (Females may wear Capri pants). Cloth must be a non-fading
material.
2. Black belt
3. Black tennis shoes
4. White socks
5. White undershirt
1. White Reata polo
2. Server pouch
3. Black Reata visor (for bar and cocktail shifts only)
Employees are expected to arrive for work in full uniform which includes, $20 bank. Males must be
clean-shaven, females must hair back at all times.
Managers have the authority, at any time, to make final judgment about employees' dress, grooming, or
accessories. If the manager determines that an employee's appearance is unacceptable, the employee
may be sent home.
Employees are expected to arrive for work in full uniform.
Managers have the authority, at any time, to make final judgment about employees' dress, grooming, or
accessories. If the manager determines that an employee's appearance is unacceptable the employee
may be sent home.
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INTRODUCTION
Role & Responsibilities
As a Runner, your role is to ensure that our guests receive a sophisticated dining
experience.
Your main responsibility is to run food from the Kitchen (expo) to the table, demonstrating
the proper skills.
Your responsibilities may also include maintaining cleanliness throughout the restaurant,
stocking wait stations and most importantly assisting a guest whenever necessary.
You play an important role in the success of our restaurant, ensuring proper food
placement with a sophisticated individualism.
Focus Points
To run food from the Kitchen to the Dining Room in an efficient manner.
To maintain the cleanliness of the restaurant.
To have an understanding of all necessary stocking. (You should never wait for anything
to run completely out before replenishing it).
To know the standards of manicuring, bussing, sanitizing and resetting tables.
To have full knowledge of the location of all back-up supplies.
To have full knowledge of the menu and table chart.
To assist others staff members whenever needed. >>> TEAMWORK!
And most importantly, to ensure all guests receive a sophisticated dining experience.
Winning with Teamwork
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HELPFUL HINTS
Professionalism
business can have its
problems. It is never appropriate to air these to our guests. Keep fit physically and
mentally.
Maximizing Your Time
During your shift, you should maintain a brisk pace. Put a bounce in your step and always be
ready for action. But never appear to be rushing. During peak dining periods you should
remain calm, cool, and collected, while focusing intently on serving our guests. Use down
time to do station work or clean up little messes.
As you travel through different areas of the re
carry it with you until you reach the dishwashing area. Is that table missing a silverware
roll? Grab one on your way to the dishwasher and complete the table setting and as you
walk back through.
What Do We Sell Here?
Reata restaurants are recognized for their sophisticated guest service. Our guests are not
repeat the name out loud. Ask a question about the origin of the name or ask how it is
Repeating the name several times and associating it with objects will help you remember the
name and the face. When she returns in a few weeks for lunch, you will more than likely
remember her name. And she will remember the sharp staff at Reata.
Multiple Courses:
An appetizer is normally the first food to be served to a guest.
The recommended middle course for a meal is a soup or salad.
The entrée, or main meal, is normally the third food delivered.
And who could forget, last but not least, dessert.
Verifying the delivery order with each table is highly recommended. Some guests will order
an appetizer that is intended to be an entrée. Or a guest may wish to have a salad after the
entrée. Please note food delivery order on the ticket.
Cook Temperatures
Rare (R); cold, red center
Medium rare (MR); cool, slightly warm red center
Medium (M); warm, very pink center
Medium well (MW); hot pinkish brown center
Well done (W); hot brown center
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HELPFUL HINTS
Clearing Tables
As your guests soil or finish using items, be sure to clear them from the table. Watch your
tables for signals that they are finished.
If quite a bit of food is still left on the plate, ask if he enjoyed his selection. If not,
let your manager know so that she may discuss the issue. If the guest does not have a
concern, maybe he would like to take the remainder home. If so, this should be boxed in the
kitchen area unless the guest requests otherwise.
Never stack plates on the table. This is unsightly and potentially dangerous. Once
the plates reach the dishwashing area, do not place them near any ledges that may allow
them to fall. Always remove any silverware left on the plate and put it in the silverware
soaker. Glassware should be placed in the proper racks. Stemware has a separate storage
area and should never be placed in the dishwasher. Breadbaskets should be placed in their
area. If the basket is dirty, remove all crumbs, dirty linens, and other items. Return unused
butter plates to the storage area.
Maintain the cleanliness of the table throughout the meal. If spills occur, use a
napkin to clean them up.
Keep ashtrays clean at all times. The proper way to exchange ashtrays is to cover
the dirty one with the clean one. This prevents the escape of ashes. Remove both from the
table and return only the clean one.
Reset Table
Clean and reset with B&B plates and silverware within two minutes
Replace candle, if necessary; check table for wax.
Brush off seats
The better you are at reading your tables, the better the dining experience for your guests.
Try to determine what they will need before they ask for it. Generally guests are pleased if
they do not have to ask for something that should be obvious.
Time Management on the Floor
Planning your time wisely will help you avoid conflicts with your food schedules. Learning
to do these four things before you enter your station will help you maximize your time while
minimizing effort.
Observe As you approach your station, study your guests. Are they having a good
time or are they looking around trying to find you. Do they need more tea? Are they ready
for their entrées?
Anticipate Think about where in the meal each table is. Do you need to ask them a
question about some
would like another slice of lemon with his water refill. Always be aware of what is going
on with your guests. They appreciate your concern for their enjoyment.
Prioritize What is the best order to do all of the things you have noticed? Clearing
need a bill) generally take precedence over tables that are doing fine for the moment.
Act Take care of everything that you have noticed on your way to your station. You
should always be watching while you are taking care of your initial list. The table you just
passed probably wanted more water, too.
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HELPFUL HINTS
Guest Feedback
Any guest response positive or negative must be accepted sincerely and handled
diligently. Listen and be understanding. Managers should be aware of all guest feedback.
We believe that the majority of comments will be positive, but occasionally a problem, or as
situations without making the guest feel uncomfortable or belittled.
Remember,
situation which arises. We will be consistent in our procedures from giving a complimentary
dessert for a long ticket to giving a complimentary appetizer for a reservation mistake.
Remember: we want guests for life. Spending a few dollars today may bring back many
guests tomorrow.
orders may also be called in by telephone.
Restaurant Vocabulary
If you have not worked in Restaurants for long, some of the language used can be
confusing, Below is a list of terms and phrases which are commonly used in communication:
ADD ONan addition to an order that is presently being prepared.
ALL DAYThe # of products needed to fill all orders.
BEHIND YOUwatch your back, someone is coming behind you.
BISSELL or HOKEYA manual floor sweeper.
BURIED or IN THE WEEDSthe person is extremely busy, may need assistance.
DRAGGINGIndicates that a part of an order is missing and is priority
86Out of the product.
ON THE FLY or ON THE WHO-HA- To do something as quickly as possible.
SLA designated Server who will be checking side work and or
tables.
Guest Right of Way
When passing a Guest in a isle or passageway, politely step out of the path and allow the
Guest to pass. While they are passing make light conversation
This should happen regardless of how full your hands are! When a Guest asks
, The correct response should be
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Hospitality
Every employee will welcome, say hello, good-bye, and thank you to every guest (when
appropriate) that they come in contact with during their shift, as well as encounters upon
entering the building in uniform. It is our intention to provide the friendliest and most
professional atmosphere for every guest. Employees should be aware that this policy
extends to
Making the Guest feel like they are our own special guest, at our home.
Where does Hospitality start?
entire staff to deliver a sense of Hospitality. Service memories last longer than food
memories. Hospitality and friendliness is a way for us to differentiate ourselves in the
market.
SANITATION AND HOUSEKEEPING STANDARDS
Food Storage
All food items should be stored in clear lexan food containers or in the container used in
the areas of service.
All food must be in a clean covered container except during periods of preparation or
service.
All containers of food must be a minimum of six inches off the floor, in a manner that
protects the food from contamination.
All food that is not stored in the product package in which it was obtained should be
clearly labeled.
Food Service
Potentially hazardous foods shall be kept at an internal temperature of 45 degrees or
below or at an internal temperature of 140 degrees or above during holding or serving.
Ice for consumer use shall be dispensed only with an ice scoop. The scoop shall be stored
transfer buckets shall remain clean and stored in a manner that protects them from
contamination.
Employees
No person, while infected with a disease in a communicable form, shall work in our
establishment in any capacity in which there is a likelihood of such person contaminating
food or food contact surfaces.
Employees shall thoroughly wash their hands and the exposed portions of their arms with
soap and warm water before starting work, during work as much as is necessary to keep
them clean, and after smoking, eating, drinking, or a visit to the restroom.
Employees shall consume food and beverages only in designated areas.
Employees shall not use tobacco in any form while engaged in food preparation or service.
Employees shall maintain a high degree of personal cleanliness and shall conform to good
hygienic practices during all working periods in our establishment.
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Cleaning and Sanitizing
To prevent cross contamination, kitchenware, and food contact surfaces shall be washed,
rinsed, and sanitized at frequent intervals throughout the day.
Cloths for wiping food spills on plates being served to the customer shall be clean, dry,
and used for no other purpose.
Moist towels used for wiping spills on kitchenware and food contact surfaces shall be
cleaned and rinsed frequently in a sanitizing solution kept on the line and made accessible
in the kitchen at all times.
Sani-spray solution is to be made available and used on all food contact surfaces after
they have been cleaned or when switching from one prep or food product to another.
Mops should be washed in hot water and hung to dry. Mop buckets should be rinsed
immediately after use and stored after use.
All cleaning products, poisons and chemicals must be stored and properly labeled away
from food.
Non-food contact surfaces should be cleaned as necessary.
Sanitary Solutions
1. A chlorine and water solution of 50 parts per million or one cap full per gallon.
2. An iodine solution such as micro clean or a similar product.
3. A quaternary ammonium compound solution set up by a professional sanitation technician.
SANITATION AND HOUSEKEEPING STANDARDS
Clean As You Go
This theory is used in well-run, efficient kitchens, bars, and restaurants and should be used
extensively in Reata. This is very simply defined as keeping the restaurant clean all day and
go" theory. A clean restaurant pleases the owners, your Manager, your General Manager,
your health inspector, and most importantly our guests. We should always uphold our
standards of cleanliness to a level of tour quality.
So remember, if you make a mess, clean it up immediately. If you see a mess, clean it up
immediately. Cleaning should become one of your work habits. Working in a trashy or
cluttered restaurant only causes you and your fellow employees to work harder. Working
together to maintain pride in our facility.
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Runner Training
ORIENTATION
Training Materials provided:
`
Packets
Introduction Packet
Employee Guidelines Packet
Runner Packet
Menu descriptions
Test Keys
Overview:
Complete New Hire paperwork
Issue Uniform & Tools
Review the importance of 100% Attire/Grooming
Restaurant Tour
Employee parking
Introduction to Management Team
Introduction to Staff (during pre-meal)
Clock-In/Out procedures
Copy of Training Schedule
Review Expectations for Day 1 (testing)
Copy of Menu
Table Chart & Test
Availability Sheet
Training Process Overview
All trainees are required to go through a training period of 4 shifts.
The Four shifts will be detailed training shifts with extensive testing and hands on training
approaches. The Trainee will be following a trainer and working with them throughout the shift. The
Trainer will utilize this time to watch their pace, consolidation with running food, work-pace
involving teamwork, and the implementation of the
.
The Trainee will be held accountable to become accustomed to the layout of the restaurant, as well
as the menu. The focus should be on the recognition of the food items, plateutilizing pivot points and sophisticated Guest Hospitality.
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Runner Training
Outline:
Day 1
Date:
Day2
Testing:
General
Knowledge
Test &
Table
Tests
Food 1
Day 3
Food 2
Day 4
Food 3
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RUNNER TRAINING CHECKLIST
DAY 1
NAME:________________________
DATE:________________________
Clock in!
Inspect Uniform/grooming and tool check (100%)
Take General Knowledge Test
Take Table Test
Review Runner PacketPages 1-2
Teamwork
Table set-up/clearing, restaurant vocabulary,
Guest right of way, Hospitality
Tour entire RestaurantDining Rooms,
Kitchens, Walk-Ins, Closets
Detailed Tour of Wait stationsPlate towels to-go-boxes
Printer paper coffee/tea
Filters
Bev naps
milk / half/half
Pepper mills silver marker
Sugar (all)
cocktail trays
Candles
Hot tea
Glass racks coffee mugs
Lemons
creamers
Review Proper Beverage set-up/ Handling
Review Expo facilitationHow to take plates from expo
How to carry plates
Proper use of plate towels
Language & delivery with Expeditor
Explain Recook procedures
Review Proper food placement @ the table.
(* # 5 of the 10 steps!)
Language & delivery with the Guest
REVIEW SESSION
sting.
Trainee Signature: _______________________________
Trainer Signature; _______________________________
Manager Signature: ______________________________
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DAY 2
NAME: ___________________________
DATE: ____________________________
Clock In!
Take Food Knowledge Test 1 (Starters, salads, sides)
Review plate carrying skills (role-play)
REVIEW SESSION
Trainee Signature: ____________________________
Trainer Signature: ____________________________
Manager Signature: ___________________________
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DAY 3
Name: __________________________________
Date: ___________________________________
Clock In!
Take Food Knowledge Test 2 (Lunch, Desserts)
Discuss and demonstrate the importance of Full Hands In/Full Hands Out.
Discuss the purpose of Recook Tickets
Silverware Markers
REVIEW SESSION
training shift
Trainee Signature: _______________________________
Trainer Signature: _______________________________
Manager Signature: ______________________________
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DAY 4
NAME: ______________________________
DATE: _______________________________
Clock In!
Take Food Knowledge Test 3 (main, misc...)
Take Service Knowledge Test
Scavenger HuntLocate the following items:
Restroom supplies:
Back up Toilet Tissue
Back up Hand Towels
Back up soap
Cleaning/maintenance supplies:
Bleach
Trash Can Liners
Mop
Ladder
Broom / dustpan
Light bulbs
Wait Station supplies:
Whole lemons
Cone cups (employees)
Sugar caddies
Fountain Soda in Box (back up)
Other:
Ice Machine
Silver markers
High chair
Booster
Peppermill
Reata light Pens
REVIEW SESSION
:
Trainee Signature: ___________________________________
Trainer Signature: ___________________________________
Manager Signature: __________________________________
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Owner:
President:
General Manager:
Assistant General Manager:
Executive Chef
Service Managers:
Guest Relations Manager:
Kitchen Managers:
Director of Sales:
Catering Managers:
Private Dining Coordinator:
Miller(PDC asst.)
Kitchen Supervisor:
GENERAL REATA INFORMATION
Al Micallef
Mike Micallef
Tod Lewis
Russell Kirkpatrick
Juan Rodriguez
Steven McCarty, Chris Sherley
Tommy Mota, Mariah Brooks,
Clint McDonald
Ignacio Rodriguez,
Mel Aguilar, Travis Purdin,
Misti Callicott
Ingrid Merrill, Paige Walker
Anna Cotton, Lauren
Mauro Gonzales
Food Served: Lunch- 11:00-2:30 Dinner 5:00-10:30
Bar Open: 11am-10:30pm Sun. Thurs. 11 am-midnights Fri.-Sat.
Reata's Cuisine:
Legendary Texas Cuisine
Reata's Atmosphere: Casual dining atmosphere suited for any
individual
Other Reata locations:
Alpine TX, DFW Airport (franchise)
Clear Fork (Ranch)
Phone numbers:
Main Line/Reservations/Private Dining:
817-336-1009
Corporate Office: 817-336-0500
Catering: 817-336-0500
, TX 76102
Complimentary Valet Service provided after 5:00 p.m.
Reata will validate parking for our guests for any Sundance
Lot or Garage. See host desk.
Parking available in numerous Sundance Square parking lots
and garages. Employees must park in the garage (3rd street is
the best). Meters are free after 5pm and on weekends.
To-Go orders are accepted and taken thru the host desk
and/or bartender.
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MENU DESCRIPTIONS
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STARTERS
Starter Sampler Sampler, $13.95 per person
Minimum order is a platter for two people. It has per person: 1 tenderloin tamale, 1 bacon
wrapped shrimp, ½ order smoked quail with BBQ molasses glaze over jalapeno and cheddar
grits, 2 calf fries with cracked pepper cream gravy, and 1 elk sausage (quartered). The
sampler is finished with a polenta star. Note: Guests may substitute any item (ie. Calf fries)
for another item for no charge.
Bacon Wrapped Shrimp Bacon Shrimp, $9.95
Three U-15 shrimps are peeled and de-veined, wrapped in bacon and grilled. Served atop
flash fried onion strings and ranch dressing drizzled over the top.
Tenderloin Tamales Tamales, $11.95
Three beef tenderloin tamales are hand rolled in a dried cornhusk, then steamed. The beef
stuffing is made with ground tenderloin, fresh cilantro, cumin, garlic, yellow onions, red
bell peppers and jalapenos. The corn masa is made with masa harina, fresh corn, red
peppers, jalapenos, cilantro, paprika, lard and water. Each tamale is finished with a sundried tomato cream sauce and pecan mash, The pecan mash is made with olive oil, cilantro,
Asiago cheese, garlic, and fresh pecans. The tamales are finished with field greens, pico de
gallo, and crème fraiche.
Fried Calamari with Cowboy Cocktail sauce Calamari, $11.95
6oz of Calamari steak sliced and rolled in a flour batter consisting of flour, salt, pepper,
cayenne pepper and jalapeno spices. Deep fried. Served on a bed of lettuce on a salad plate
with a ramekin of our cowboy cocktail sauce, which consists of tobasco, ketchup,
horseradish, cilantro, lime juice and Worcestershire.
Tumbleweed Onion Rings Onion Rings, $8.95
Large onion slices are covered in egg wash, then battered in flour, salt and pepper. They
are deep-fried in 350 degree peanut oil until golden brown. Ten to twelve onions are
stacked on a large plate and served with serrano ketchup and garnished with pickled
carrots and a pickled jalapeno. Serrano ketchup is a mixture of ketchup, Tabasco, and
honey.
Smoked Quail Smoke Quail, $10.95
4.5oz smoked quail served on a bed of jalapeno and cheddar grits. Finished with a molasses
BBQ glaze and shaved green onions. The molasses glaze is made with dark sulfured
molasses, apple cider vinegar, brewed coffee, brown sugar and ketchup.
Calf Fries Calf Fries, $10.95
10 12 Veal fries (6-8 months old) are skinned and covered in egg wash, battered in flour,
salt and pepper. They are deep fried in 350 degree peanut oil. The calf fries are served with
cracked pepper cream gravy and finished with shaved green onions.
Grilled Elk Sausage Elk Sausage, $9.95
Grilled 4oz sausage with bits of jalapeño and cheese, cut on a bias in four pieces. Placed
on our jalapeño and cheddar grits and finished with pickled jalapeños and a drizzle of BBQ
molasses glaze.
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce $11.95
Two U-10 Jumbo Scallops served on a bed of sliced apples and pecan cream (consists of
San Saba pecans, heavy cream, butter, tobasco,and Worcestershire.) Scallops are dusted
with chile powder and pan seared. Served on a salad Plate and comes to 2 to an order.
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SOUPS AND SALADS
Soups are served in an 8oz cup, $4.95 or 12oz bowl, $5.95.
Jalapeño and Cilantro Soup J & C Cup $5.95 / J & C Bowl $6.95
Red onions, fresh tomatoes, and jalapenos are lightly sautéed. Heavy cream, avocado, and
cilantro are added and reduced by 25%. The soup is garnished with fried flour tortilla
strips.
Tortilla Soup Tort Cup / Tort Bowl $5.95/$6.95
Fresh jalapenos, avocados, Monterey Jack cheese and a fresh squeezed lime are covered
with chicken broth and pulled chicken. The broth is made with chicken backs, onions, celery,
carrots, jalapenos, tomatoes, black peppercorn, bay leafs, thyme, cilantro and water. The
soup is finished with fried corn tortilla strips and a sprig of cilantro.
Daily Soup Daily Cup, Daily Bowl
A daily featured soup created by our chefs.
Caesar Salad Lg. Lunch Caesar $7.95 / Small Caesar, $7.25
Fresh romaine lettuce tossed with Caesar dressing, Asiago cheese and sourdough
croutons. The Caesar dressing is made with Asiago cheese, egg yolks, anchovies, garlic,
ground mustard seeds, Worcestershire, and salad oil.
Field Green Salad Lg. Lunch Field, $7.95 / Small Field, $7.25
A mixture of five different baby lettuces tossed in a sherry wine vinaigrette. The vinaigrette
is made with roasted onions, sherry wine vinegar, honey, egg yolks and salad oil. The salad is
served on a cold plate and finished with cherry tomatoes, herbed goat cheese, diced Granny
Smith apples and San Saba pecans which are roasted with chili powder and brown sugar.
Reata Wedge Salad Reata Wedge, $7.25
A wedge of trimmed iceberg lettuce topped with a pico lime vinaigrette. The vinaigrette is
made with lime juice, honey, egg yolk, salad oil and pico de gallo. The salad is served on a
cold plate and finished with crumbled bleu cheese.
CF House Salad
CF House, $7.25
Romaine and spinach, 3 slices of hardboiled egg, sliced avocado, pico de gallo and cotija
cheese all tossed in a poblano buttermilk dressing.
Guests may add beef, chicken, or shrimp to any of our salads for an additional $5.95.
Or salmon for $7.95
28
SIDES
Butter Roasted Mushrooms Mushrooms, $5.95
Crimini mushrooms are sautéed with butter and finely chopped cilantro. Served on a side
plate.
Jalapeno and Cheddar Grits Jalapeño Grits, $5.95
Stone ground white corn grits are simmered in heavy cream along with diced jalapenos,
mounds of cheddar cheese and sweet cream butter. Grits are served on a side plate and
finished with shaved green onions.
Bacon Wrapped Asparagus Bacon Asparagus, $6.95
Blanched asparagus wrapped in two slices of hickory smoked bacon. The asparagus is pan
seared and served on a side plate.
Jalapeño and Bacon Macaroni and Cheese Mac & Cheese, $8.95
Elbow macaroni, bacon, jalapenos, cheddar cheese, heavy cream, garlic, salt and pepper.
Topped with bread crumbs, parmesan cheese, and paprika.
Served in our iron skillet as a side. This item cannot be substituted for an entrée side dish.
Full price and full size only.
Bourbon Creamed Corn-6.95
Served in our skillet, consist of corn, butter, garlic, shallots, red pepper, bourbon, heavy
cream,
pepper, green onions, and salt.
Plain Asparagus and Roasted corn confetti and grits can be substituted for 1.95 and
bacon wrapped asparagus, butter roasted mushrooms, and jalapeno and cheddar grits can
be substituted for 2.95. Mashed potatoes, rice, ranch beans and vegetable of the day can
all be interchanged for no additional charge.
Bourbon Cream Corn and Mac and Cheese cannot be substituted for any other sides.
29
ENTRÉE SALADS
Chicken Caesar Salad with Asiago Cheese and Sourdough Croutons Chicken Caesar,
$10.95
Fresh romaine lettuce tossed with Caesar dressing, Asaigo cheese and sourdough
croutons. Salad is finished with sliced grilled chicken breast. The Caesar dressing is made
with egg yolks, anchovies, garlic, ground mustard seeds, Worcestershire, and salad oil.
Avocado Caesar Salad with Grilled Strip Steak and Cayenne Croutons Avocado Caesar,
$13.95
Crisp romaine lettuce is tossed with a creamy avocado based Caesar dressing. The salad
mixture is placed in a 12 inch salad bowl and finished with 4 ounces of flame broiled New
York strip steak. The steak will be cooked medium rare to medium and then sliced very thinly
and placed over the salad. The salad is finished with the Cayenne croutons, shredded
Asiago cheese and BBQ molasses glaze.
Salad
Feature salad, $11.95
30
LUNCH ENTRÉES
Southwestern Style Fish Tacos Fish Tacos, $11.95
Three corn tortillas stuffed with 2oz of white fish meat (breaded and deep fried) and corn
salsa (yellow corn, red bell peppers, green onions, jalapenos, cilantro, salt and pepper);
finished with queso fresco, crème fraiche, and iceberg lettuce; garnished with pico de gallo
and guacamole; served with rice and beans.
Grilled 6oz Petite Tenderloin Petite Tender, $20.95
6oz tenderloin grilled and served with rice and vegetables and finished with a port wine glaze.
Steak will only be pepper crusted by request only!
Tenderloin Tacos with Sun-dried Tomato Cream Sauce Tenderloin Tacos, $12.95
Sliced tenderloin is rolled in two flour tortillas and filled with sun-dried tomato cream,
Monterrey Jack cheese, red onion, red bell pepper, garlic and cilantro. The tacos are served
on a bed of rice and ranch beans. The tacos are finished with crème fraiche. Garnished with
field greens and guacamole.
Ground beef is combined with breadcrumbs, red and green bell peppers, chipotles, white and
green onions, cilantro, garlic, jalapenos, salt, pepper and then baked. Meatloaf is served as
two slices about 5oz a piece with mashed potatoes and the vegetable of the day. The meatloaf is
finished with mushroom gravy which is made with reduced veal stock, reduced chicken stock,
shitake and domestic mushrooms, tomatoes and salt and pepper.
Stacked Chicken Enchiladas with Tomatillo Cream Sauce Chk. Enchiladas, $9.95
Pulled and shredded chicken, braised and tossed in an ancho chili and tomato sauce, then
placed between three corn tortillas that have been soaked in a tomatillo cream sauce and
flash fried. The enchiladas are layered with Monterrey Jack cheese and green onions. The
enchiladas are served with rice and ranch beans and finished with pico de gallo, guacamole and
crème fraiche.
Trio Platter, $12.95
8oz grilled chicken breast, choice of salad (field greens, caesar, or wedge salad), and fresh
seasonal fruit.
Reata Club, $9.95
Smoked turkey, smoked bacon, lettuce, tomato, cheddar cheese on a sweet bread roll finished
with guacamole and mayonnaise. The sandwich is served with Reata chips and a set up of pickled
onions ands Reata pickles.
Saddle Pack Combination Saddle Pack, $9.95
Choice of any two items: Cup of Tortilla Soup, Cup of Jalapeno and Cilantro Soup, Cup of Daily
Soup, ½ Reata Club, ½ BLT, 1 Tenderloin Tamale, ½ Field Green Salad, ½ Caesar Salad , ½
Wedge Salad. Bowl upgrade $1.00
Grilled Chicken Breast with a Tomato Bleu Cheese Salad Grilled Chk Lunch, $10.95A 6oz
grilled chicken breast is topped with vine ripened tomatoes, crumbled bleu cheese and onions.
The chicken is served with mashed potatoes and the vegetable of the day.
Sliced Bison, Fried Egg and Swiss Cheese Sandwhich- Bison Sand $12.95
Sliced roasted bison served on foccia bred with 1 fried egg, swiss cheese, sliced tomato,
sliced onion, arugala and terragon mayo.
31
LUNCH ENTRÉES CONT
Fried Chile Cheese Relleno- Fried Relleno $9.25
Roasted and peeled Pablano pepper stuffed with Monterrey Jack and herb goat cheeses,
mushrooms, spinach. Its then battered and deep fried. Served on a bed of roasted corn
chowder and rice. Garnished with Pico, Guacamole and Crème Fraiche
Grilled Chicken Sandwich with Cheese and Bacon Chicken Sand, $9.95
6oz chicken breast served with bacon, cheddar cheese, and chipotle mayonnaise, on a Kaiser
roll and served with lettuce, tomato, caramelized onions, ketchup and Reata homemade potato
chips.
Carne Lunch, $12.95
6oz flank steak marinated in olive oil, garlic, and salt/pepper; served with 1 cheese enchilada (
corn tortilla layered with ancho sauce and Monterrey jack and pepper jack cheeses, then
rolled), rice and beans; finished with guacamole, pico de gallo and chipoltle crème fraiche.
Buffalo Burger, $11.95
Finish for burger changes weekly by Chef. 8 oz. patty Garnished with lettuce, tomato and
pickled onion.
Sundance Grilled Cheese with Muenster and Gruyere and sliced Tomatoes
7.95
Whole sandwich cut in half. Sautéed with butter till cheese has melted. Comes with Chips. Can
Add on for 1.50 Each of the following
3 Bacon Slices- 1.50
Sautéed Spinach 1.50
2 oz of Sliced Ham---1.50
Lunch Feature, $ Market Price
32
MAINS
Pan Seared Pepper Crusted Tenderloin Tenderloin, $34.95
10oz Tenderloin (top choice meat) aged 21 30 days, coated with coarsely cracked black
pepper, then pan seared in olive oil and finished with a port wine glaze. Served with mashed
potatoes, and vegetables of the day. The port wine glaze consists of veal stock, port wine, and
clover honey
Ribeye (14,16,18) $2.45 per ounce (min. 14 oz)
Well marbled, 30 day aged top choice bovine rib eye cut to order by the ounce. (14oz minimum,
increases in 2oz increments) Once cut, the ribeye is soaked in a Worcestershire and olive oil
served with mashed potatoes and the vegetable of the day. The steak is finished with a slab of
jalapeno c
Buffalo Ribeye, $43.95
12oz Buffalo ribeye is pan seared and blackened to guests order. The steak is served with
mashed potatoes and vegetable of the day. The steak is finished with a slab of merlot butter.
Chk Fried Steak, $16.95
Our chicken fried steak is an 8 oz. choice beef cutlet aged for 14 days, pounded out, tenderized
and double battered. It is then fried in hot peanut oil until golden brown. The chicken fried
steak is finished with cracked pepper cream gravy and served with mashed potatoes and
vegetable of the day.
16 oz. Cowboy BoneCowboy Ribeye, $42.95
16oz bone-in rib eye seasoned with Reata grill spice. Served with mashed potatoes and
asparagus and finished with a slab of cognac peppercor
Vegetable Plate, $16.95
Medley consisting of the vegetable of the day, rice of the day, roasted corn confetti,
asparagus, 2 portabella mushrooms, and grilled zucchini, squash, grilled tomatoes, ranch
beans grilled onions, sautéed spinach and roasted red peppers. Medley is served on a platter
and garnished with a cornmeal star and crème fraiche.
Chicken Chile Rellenos with Roasted Corn Chowder Chile Rellenos, $17.95
Two roasted and peeled poblano peppers are stuffed with braised and shredded chicken. The
chicken is braised with cumin, garlic and water. Then it is tossed in an ancho chili and tomato
sauce. The rellenos are topped with a mixture of Monterey jack and herbed goat cheese. The
rellenos are served with the Rice of the day and corn chowder. The corn chowder is made with
fresh corn, red peppers, Spanish onions, bacon, and heavy cream. The plate is garnished with
guacamole, field greens, and crème fraiche.
BBQ Shrimp Enchiladas- BBQ Shrimp- $18.95
Served two to an orderwith rice and beans. Rolled in a flour tortilla, with Monterrey Jack
Cheese, green onion, bbq sauce and shrimp. Salt and pepper. Topped with chipotle crème fraiche,
garnished with pico de gallo and guacamole.
Grilled Chicken Breast with a Tomato Bleu Cheese Salad Grilled Chk Dinner, $16.95
A 6oz grilled chicken breast is topped with vine ripened tomatoes, crumbled bleu cheese, red
peppers and onions. The chicken is served with mashed potatoes and the vegetable of the day.
33
MAINS CONT.
Citrus Crusted Chicken with Rosemary Honey Mustard- $17.95
8oz Chicken Breast crusted with Panko bread crumbs and citrus. Its then deep fried and topped
with a rosemary honey mustard sauce.
Carne Asada
Carne Dinner, $24.95
Same as lunch, just double the size (12oz flank steak and 2 enchiladas) (see lunch description).
Grilled Mahi Mahi with Lobster Florentine Mahi, $26.95
8 oz. Fresh Mahi grilled, 3-4 oz. Lobster Florentine
Sauce: milk, flour, butter, onions, bay leaves ,chopped bacon, chopped spinach, asiago cheese,
tomatoes and lobster claw meat
Served with rice and veg.
Steak and Lobster, Stk & Lobster, $43.95
6oz grilled tenderloin, no pepper unless specified, served with port wine sauce. 6oz lobster
tail, grilled and finished with drawn butter. Served with mash and vegetable of the day.
Grilled Salmon with Chefs Featured Sauce 24.95
8oz of grilled salmon served with rice and veg. Topped with Chefs Featured Sauce.
Coffee Crusted Pork Tenderloin with Mango Chutney - $23.95
8-10 oz. Coffee and brown sugar crusted pork tenderloin finished with a mango chutney,
which consists of mangos, pepper, cilantro, jalapenos, onions, red bell pepper and honey.
Served with mashed potatoes and veg of the day.
Featured Fish of the Day
Fish Feature, $ Market Price
Game, $ Market Price (served Fridays and Saturdays only)
34
AFTER (DESSERTS)
Dessert Tacos Dessert Tacos, $7.25
Two tuille shells made with flour, sugar, water and light corn syrup are placed on a bed of
chocolate ganache and filled with vanilla bean ice cream, finished with chopped strawberries,
julienne mint leaves, caramelized bananas, and white chocolate shavings.
West Texas Pecan Pie Pecan Pie, $7.25
A house made flaky crust filled with a traditional molasses pecan filling made with eggs, karo
dark syrup, granulated sugar, pecans, vanilla, and flour. The pecan pie is served on a bed of
white chocolate cream and finished with a scoop of vanilla bean ice cream and a shortbread
cookie star.
Dutch Oven Apple Crisp Apple Crisp, $7.25
Granny Smith apples are baked in sugar, cream, cinnamon, and topped with a crispy crust
consisting of brown sugar, flour, butter, and again a touch of cinnamon. The apple crisp is
served with a scoop of cinnamon ice cream and finished with Cajeta. Cajeta is a traditional
Mexican dessert topping made of caramelized goats milk with the consistency of honey.
Molten Chocolate Cake Chocolate Cake, $7.25
An almost flourless chocolate cake, with a warm liquid center, that sits on a bed of vanilla
cream and drunken berries that have been soaked in sweet champagne.
Homemade Banana pudding Banana $7.25
Milk, condensed milk, heavy cream, bananas, lemon juice and vanilla pudding
Served in a parfait glass finished with a cinnamon sugar shortbread cookie star and a fried
flour tortilla dusted with cinnamon and sugar.
Bread Pudding dessert tamale --- $7.25
Seasonal, frequently changes.
Double layer ice cream cake $7.25
Consist of the following:
Vanilla Ice Cream on top layer and Rocky Road on the bottom.
Crust is oreo crumbs and the on top of the ice cream is chocolate with crushed pecans.
Seasonal Fruit Cobbler ---- $10.95
35
BRUNCH ITEMS
Apple Cinnamon French Toast Z French Toast, $9.95
One toasted French Baguette finished with a roasted apple and bourbon sauce. It is served
with Peppered Apple Smoked Bacon and Home Fries.
Reata Huevos Rancheros Z Huevos Rancheros, $12.95
6 oz. Carne Asada paired with two eggs prepared over easy and Ranchero Sauce with two
toasted flour tortillas. Served with rice and beans.
CF Skillet Z CF Skillet, $8.95
Scrambled eggs, potatoes, onions, peppers, corn and cheese cooked in a skillet and paired with
a Cheese Enchilada. Finished with Chipotle Crème Fraiche.
Eggs Benedict with a Tabasco Hollandaise Z Eggs Benedict, $11.95
Two toasted English muffins, two slices of Canadian bacon, two poached eggs and finished
with a Tabasco Hollandaise. Served with fresh fruit and asparagus.
Z Rancher CFS, $12.95 Z Rancher Ham, $12.95 Z Rancher Rib eye, $24.95
Scrambled eggs, home fries, and your choice of either a four oz. Chicken Fried Steak, a 8 oz. cut
of grilled ham, or a 10 oz. char grilled Rib eye.
Featured Omelet
Z Omelet, $ Market Price
Z Kid Waffle, Free
Two waffle sticks finished with Maple Syrup.
Z Kid Scramble, $1.95
4 oz. of scrambled eggs.
36
EXTRAS NOT FOUND ON MENU
Plain Pasta Plain Pasta, $4.95
Elbow pasta tossed in butter or oil.
Side of Vegetables, Mashed Potatoes or Rice
Side of Chips
Lobster tail
Extra Side, $3.00
SD chips, $.95
l tail, $19.95
Scoop of Ice Cream
scoop ice cream, $1.95
Root beer Float float, $5.95
Delicious float using vanilla bean ice cream and Sasparilla Root Beer served in a pint glass.
37
MISCELLANEOUS
Caesar Dressing Asiago Cheese, Garlic, anchovies, Dijon mustard, lemon juice,
Worcestershire sauce, egg yolks, and salad oil.
Cajeta - Mexican Dessert topping made of caramelized goats milk with the consistency
of honey.
- Butter, salt & pepper and merlot
Butter, deseeded jalapenos, shallots, cilantro,
salt and pepper.
Butter, salt & pepper, garlic, thyme, cognac, and
black, green and pink peppercorns.
Cornmeal Star - Cornmeal, green onions, thyme, milk, water & Asiago cheese.
Cracked Pepper Cream Gravy - Butter, flour, milk, salt & cracked pepper
Crème Fraiche - Sour Cream, buttermilk, salt and pepper
Guacamole - Avocados, red onions, Roma tomatoes, cilantro, squeezed limes
Molasses BBQ Glaze - Dark sulfured molasses, apple cider vinegar, brewed coffee,
brown sugar & ketchup
Mushroom Gravy - Reduced veal stock, reduced chicken stock, shitake & domestic
mushrooms, salt & pepper
Pecan Mash - Roasted pecans, cilantro, garlic, kosher salt Asiago cheese and olive
oil.
Peppered Apple Smoked Bacon
sugar and black pepper.
18/22 slab bacon smoked and topped with brown
Pico de Gallo - Roma tomatoes, red onions, cilantro, dressed jalapeños, and squeezed
limes
Pico Vinaigrette
Lime juice, honey, egg yolks, salad oil, and pico de Gallo.
Poblano Buttermilk- Ranch Powder, buttermilk, sour cream, poblano peppers.
Port Wine Glaze - Reduction of dark veal stock, port wine and clover honey
- Paprika, garlic powder, granulated onion, ground cumin, dried
thyme, salt pepper and sugar
Roasted Corn Chowder - Fresh corn, red peppers, Spanish onions, bacon and heavy
cream
San Saba Pecans - Roasted with brown sugar & chili powder
Serrano Ketchup - Ketchup, Tabasco sauce, & honey
Sherry Wine Vinaigrette
salad oil.
Roasted onions, Sherry wine vinegar, honey, egg yolks and
Sun-Dried Tomato Cream Sauce - Sun dried tomatoes, garlic, heavy cream, lime juice,
unsalted
Butter, Kosher salt, bay leaves and Asiago cheese.
38
Name:______________________________
Score:____________________________
Date:_______________________________
Trainer:__________________________
Each question is worth 3.7 points. You need to have a 90 or above to pass. Questions with
multiple answers are graded as individual question. EXAMPLE: Question 7 has five answers;
each answer for question 7 is worth 20 points. You are allowed to miss only one of those
answers. If you miss 2, such as answer a and answer b, then you miss that question entirely and
it takes away 3.7 points from the whole test. If the question has 3 or less answers, you may not
miss any. Missing an answer on these questions will result you missing the entire question and
having 3.7 points deducted from your final score.
1. Name the Owner:
2. Name the President:
3. General Manager:
4. Assistant General Manager:
5. Executive Chef:
6. Guest Relations Manager:
7. Kitchen Managers:
a.
b.
c.
d.
e.
8. Service Managers:
a.
b.
c.
d.
e.
f.
9. Catering Managers:
a.
b.
10. Private Dining Coordinators:
11. Kitchen Supervisor:
39
12. Hours of Operation:
13. Describe Reata's cuisine:
14. Describe Reata's atmosphere:
15. List all other Reata locations:
a.
b.
16. What does CF stand for?
17. What are the phone numbers;
Main Line:
Corporate Office:
19. How is the movie
20. What parking does Reata provide for its guests?
21. List the 2 Soups we serve daily:
a.
b.
22. List 4 Starters we serve:
a.
b.
c.
d.
23. List 3 Salads we serve:
a.
b.
c.
40
24. List 4 Lunch Items we serve:
a.
b.
c.
d.
25. List 3 Side Items we serve:
a.
b.
c.
26. List 4 Main Items we serve:
a.
b.
c.
d.
27. List 3 Desserts we serve:
a.
b.
c.
41
Name: ________________________________
Score:_________________________
Date: ___________________________
Trainer: ____________________________
Each question is worth 3.3 pts. You must score a 90 or above to pass.
Describe the following items in detail, including set-up and be sure to include size
differences between lunch and dinner. Also, include the abbreviations and price for the
items. Write the abbreviation next to the name.
Starters, Sides, Soups, Salads
1.
Jalapeño and Cilantro Soup- ______________ $________ / _____________ $_______
Description:
1.
4.
2.
5.
3.
6.
2.
7.
Tortilla Soup- ________, $______ / __________, $_______
Description:
1.
8.
15.
2.
9.
16.
3.
10.
17.
4.
11.
5.
12
6.
13.
7.
14.
42
3.
Bacon Wrapped Shrimp_________, $________
Description:
1.
4.
2.
3.
4. Tenderloin Tamales- ___________, $_________
Description:
Beef Stuffing
1.
Massa
1.
Pecan Mash
1.
Sun-dried Tom
1.
2.
2.
2.
2.
3.
3.
3.
3.
4.
4.
4.
4.
5.
5
5.
5.
6.
6.
6.
6.
7.
7.
7.
8.
8.
43
5.
Tumbleweed Onion Rings- ____________, $_________
Description:
1.
Garnish
2.
1.
3.
2.
4.
5
6.
6.
Smoked Quail- ___________, $________
Description:
1.
BBQ Glaze
2.
1.
3.
2.
4.
3.
4.
5
44
7.
Calf Fries- _______________, $_____________
Description:
1.
2.
3.
4.
5.
6.
7.
8.
8.
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce-_________
Description:
1.
2.
3.
4.
5.
6.
45
_______
9.
Starter Sampler- ___________, $_________ per person
Description:
1.
5.
2.
6.
3.
7.
4.
8.
10.
Grilled Elk Sausage- ______________, $________
Description:
Sausage
Set-up
1.
1.
2.
2.
3.
3.
46
11. Caesar Salad- ______________ $______ / _____________, $_______
Description:
Caesar Dressing
1.
1.
2.
2.
3.
3.
4.
4.
5.
6.
12.
Field Green Salad- _____________, $______ / ________, $_______
Description:
1.
Sherry Wine
Vinaigrette
Pacans
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
6.
5.
47
13.
Wedge Salad- _______________, $_________
Description:
Pico Lime Vinaigrette
1.
1.
2.
2.
3.
3.
4.
14.
CF House Salad- ________________-$_______
Description:
1.
Dressing
2.
1.
3.
2.
4.
3.
5.
4.
6.
48
5.
15.
Fried Calamari- ______________, $____________
Description:
1.
Flour Batter
2.
1.
3.
2.
4.
3.
5.
49
Sides
16. Butter Roasted Mushrooms- ___________, $________
Description:
1.
2.
3.
17. Jalapeño and Bacon Macaroni & Cheese- __________ $______
Description:
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
11.
18. Jalapeno and Cheddar Grits- _______________, $_________
Description:
Garnish
1.
1.
2.
3.
4.
5.
50
19. Bourbon Creamed Corn- _____________ $_________
Description:
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
20. Bacon Wrapped Asparagus - ________________, $________
Description:
1.
2.
22. Pablano Buttermilk Dressing
1.
2.
3.
4.
5.
24. Serrano Ketchup:
1.
2.
3.
51
25. BBQ Glaze:
1.
2.
3.
4.
5.
26. Cowboy Cocktail Sauce:
1.
2.
3.
4.
5.
6.
28. What are the allowable substitutions for a starter sampler?
29. What are the up charges for these items?
30. What items can be added to any salad?
1.
2.
3.
31. What are the up charges for these items?
1.
2.
3.
52
Name: ________________________________
Score: ____________________________
Date: ______________________________
Trainer: ____________________________
Each question is worth 3.1 pts. You must score a 90 or above to pass.
Describe the following items in detail, be sure to include size differences between
lunch and dinner, and also include the abbreviations and price for the items. Write the
abbreviation next to the name.
Lunch Entrees
1. Carne Asada with Cheese Enchilada- ____________,$_________
Description:
1.
1.
Served With
Finished With
2.
2.
1.
1.
3
3.
2.
2.
4.
4.
5.
2. Tenderloin Tacos -__________________, $_________
Description:
1.
Served With
2.
1.
1.
3.
2.
2.
4.
5.
6.
7.
8.
53
Finished With
- -__________________, $_______
Description:
1.
Mushroom Gravy
Served With
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
6.
5.
7.
6.
8.
7.
9.
10.
11.
12.
4. Stacked Chicken Enchiladas- ______________, $_______
Description:
1.
Served With
Finished With
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
54
5. Fried Chile Cheese Relleno- Fried Relleno $9.25
Description
1.
2.
3.
4.
5.
6. Club Sandwich-__________________, $_________
Description:
1.
Finished With
Served With
2.
1.
1.
3.
2.
2.
4.
3.
5.
6.
55
7. Saddle Pack Combination-_________________, $________
Description:
1.
4.
7.
2.
5.
8.
3.
6.
9.
8. Grilled Chicken Breast ________________, $________
Description:
1.
Served With
2.
1.
3.
2.
4.
9. Reata Trio Platter
______________, $_________
Description:
1.
3.
2.
4.
5.
56
10. Avocado Caesar Salad __________________, $________
Description:
1.
1.
2.
2.
3.
3.
11. Chefs Feature Buffalo Burger- $11.95
Description: See Trainer
12. Fish Tacos
________________, $_______
Description:
1.
Corn Salsa
Finished With
Served With
2.
1.
1.
1.
3.
2.
2.
2.
3.
3.
4.
4.
5.
5.
6.
7.
57
13. Chicken Sandwich- _________________, $________
Description:
1.
1.
2.
2.
3.
3.
4.
4.
5.
5.
14. Petite Tenderloin- __________________, $_______
Description:
1.
1.
2.
2.
3.
Description: A featured salad will be prepared by the chefs weekly
58
16. Sundance Grilled Cheese- _________________ $_______
Description:
1.
Add-
Set UP
2.
1.
1.
3.
2.
4.
3.
17. Sliced Bison, Fried Egg and Swiss Cheese
Sandwhich__________,$_____________
Description:
1.
7.
2.
3.
4.
5.
6.
59
Desserts
18. Dessert Tacos- ___________________, $________
Description:
1.
1.
1.
2.
2.
2.
3.
3.
4.
4.
5.
19. Double Layer Ice Cream Cake- ______________ $________
Description:
1.
2.
3.
4.
5.
6.
60
20. West Texas Pecan Pie- _______________, $_________
Description:
1.
1.
2.
2.
3.
3.
4.
5.
6.
7.
21. Dutch Oven Apple Crisp- _________________, $________
Description:
1.
Crisp Crust
Served With
2.
1.
1.
3.
2.
2.
4.
3.
4.
61
22. Molten Chocolate Cake- ________________, $_________
Description:
1.
6.
2.
7.
3.
4.
5.
23. Banana Pudding- __________________ $_________
Description:
Set-Up
1.
1.
2.
2.
3.
4.
5.
6.
24. Seasonal Fruit Cobbler with Vanilla ice cream- ____________ $
________
Description:
25. Seasonal Bread Pudding Tamale- see trainer for
description
62
Brunch Items
26. Apple Cinnamon French Toast
___________, $________
Description:
Set-Up
1.
2.
3
4.
5.
27. Reata Huevos Rancheros
Description:
Set-Up
1.
2.
3.
4.
5.
6.
63
________________, $______
28. CF Skillet
_________________, $_______
Description:
Set-Up
5.
1.
6.
2.
7.
3.
8.
4.
29. Eggs Benedict
__________________, $________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
64
_______-______, $
Description:
Set-Up
1.
2.
3.
4.
5.
31. Featured Omelette
1. ________
2. ________
______________, $ Market Price
$_______
$____
65
FOOD KNOWLEDGE TEST 3
Name: _______________________________
Score: _____________________________
Date: ___________________________
Trainer: ______________________________
Each question is worth 3.3 pts. You
Mains
1. Pan- Seared Pepper Crusted Tenderloin- _________________, $__________
Description:
Set-Up
1.
1.
2.
2.
3.
4.
2. Charbroiled Ribeye- ___________(14,16,18) _____________per ounce (min. 14 oz)
Description:
Set-Up
1.
1.
2.
2.
3.
3.
4.
66
3. Pork Tenderlion- ______________ $_______
Description:
1.
Mango Chutney
Served with
2.
1.
1.
3.
2.
2.
3.
4.
5.
6.
7.
4. Buffalo Ribeye - _________________ $__________
Description:
Set-Up
1.
2.
3.
4.
5.
67
5. Chicken Fried Steak- ________________ $_______
Description:
Set-Up
1.
2.
3.
4.
5.
6. Cowboy Ribeye- _________________, $___________
Description:
Set-Up
1.
2.
3.
4.
5.
68
7. Grilled Salmon ____________ $_____________
Description:
Set-up
Salad
1.
1.
2.
2.
3.
3.
4.
4.
5.
6.
7.
8.
- _________________, $________
Description:
Set-Up
7.
1.
8.
2.
9.
3.
10.
4.
11.
5.
12.
6.
13.
69
9. Chicken Chili Rellenos - __________________ $________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
7.
8.
9.
10. Mahi-Mahi- ____________, $____________
Description:
Set-up
Sauce
1.
1.
6.
2.
2.
7.
3.
3.
8.
4.
4.
9.
5.
10.
70
11. Carne Asada- _________________, $_________
Description:
Set-up
Enchiladas
Flank Steak Marinade
1.
1.
1.
2.
2.
2.
3.
3.
3.
4.
4.
5.
6.
12.Citus Crusted Chicken- ____________________, $__________
Description:
Set-Up
Sauce
1.
1.
2.
2.
3.
3.
7.
4.
5.
6.
71
13. Steak And Lobster- _________________, $__________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
14.BBQ Shrimp Enchiladas-__________________$___________
Description:
1.
Set-Up
2.
3.
4.
5.
6.
7.
72
14. Grilled Chicken Breast-__________________$_______________________
Description:
1.
2.
3.
4.
5.
6.
LIST THE SPECIFIC INGREDIENTS OF THE FOLLOWING ITEMS
15. Corn Chowder1.
2.
3.
4.
5.
6.
7.
8.
16. Crème Fraiche-
1.
2.
3.
4.
5.
73
17. Port Wine Glaze-
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
18. Reata Grill Spice1.
2.
3.
4.
5.
6.
7.
19. Cracked Pepper Cream Gravy1.
2.
3.
4.
5.
74
20. Merlot Butter1.
2.
3.
4.
5.
6.
7.
8.
21. Cornmeal Star-
1.
6.
2.
7.
3.
8.
4.
9.
5.
23. List all bread types served
1.
2.
3.
4.
5.
6.
75
24. Sun Dried Tomato Cream Sauce-
1.
2.
3.
4.
5.
6.
7.
8.
25. What can you not substitute for a side item?
76
D ESCRIBE THE FOLLOWING COOK TEMPERATURE FOR STEAKS:
26. Rare:
27. Med-Rare:
28. Med:
29. Med-Well:
30. Well:
77
Name: ________________________________
Date: ___________________________
Score:_________________________
Trainer: ____________________________
Describe the following items in detail, be sure to include size differences between lunch
and dinner, and also include the abbreviations and price for the items. Write the
Starters, Sides, Soups, Salads
Jalapeño and Cilantro Soup- J & C Cup $5.95 / J & C Bowl $6.95
Description: Red onions, fresh tomatoes, and jalapenos are lightly sautéed. Heavy cream,
avocado, and cilantro are added and reduced by 25%. The soup is garnished with fried flour
tortilla strips.
1. Red Onions
2. Tomatoes
3. Jalapenos
4. Heavy Cream
5. Avocado
6. Cilantro
7. Tortilla Strips
Tortilla Soup- Tort Cup, $4.95 / Tort Bowl, $5.95
Description: Fresh jalapenos, avocados, Monterey Jack cheese and a fresh squeezed lime
are covered with chicken broth and pulled chicken. The broth is made with chicken backs,
onions, celery, carrots, jalapenos, tomatoes, black peppercorn, bay leafs, thyme, cilantro
and water. The soup is finished with fried corn tortilla strips and a sprig of cilantro
1. Jalapenos
6. Avocados
11. Monterey Jack
2. Chicken Broth
7. Pulled Chicken
12. Chicken Backs 17. Onions
3. Celery
8. Carrots
13. Tomatoes
4. Black Peppercorn
9. Thyme
14. Cilantro
10. Water
15. Bay leafs
5. Tortilla Strips
78
16. Lime
Bacon Wrapped Shrimp- Bacon Shrimp, $9.95
Description: Three U-15 shrimps are peeled and de-veined, wrapped in bacon and grilled. The
shrimp are served with flash fried onion strings then drizzled with ranch dressing.
1. U-15 Shrimp
2. Balsamic Vinegar
3. Red Peppers
4. Polenta Star
6. Bacon
7. Yellow Onions
8. Red Onions
9. Green Onions
5. Brown Sugar
Tenderloin Tamales- Tamales, $11.95
Description: Three beef tenderloin tamales are hand rolled in a dried cornhusk, then
steamed. The beef stuffing is made with ground tenderloin, fresh cilantro, cumin, garlic,
yellow onions, red bell peppers and jalapenos. The corn masa is made with masa hernia,
fresh corn, red peppers, jalapenos, cilantro, paprika, lard and water. Each tamale is
finished with a sun-dried tomato cream sauce and pecan mash, the pecan mash is made with
olive oil, cilantro, Asiago cheese, garlic, and fresh pecans. Sun-dried tomato cream sauce
consists of sun-dried tomatoes, unsalted butter, heavy cream, bay leaves, kosher salt,
fresh lime juice, minced garlic, and grated asiago cheese. The tamales are finished with field
greens, pico de gallo, and crème fraiche.
Beef Stuffing
1.Ground Tenderloin
Masa
1. Masa Harina
Pecan Mash
1. Kosher Salt
Sun-dried Tom
1.Sun-dried tom
2.Cilantro
2. Corn
2. Pecan
2. Unsalted Butter
3.Cumin
3. Red Peppers
3. Olive Oil
3. Heavy Cream
4.Garlic
4. Jalapenos
4. Cilantro
4. Bay Leaves
5.Yellow Onions
6.Red Bell Peppers
7.Jalapeno
8. Water
5. Cilantro
6. Paprika
7. Lard
5. Asiago
6. Garlic
7. Garlic
8. Asiago
5. Kosher Salt
6. Lime Juice
Garnish
1. Field Greens
2. Pico de gallo
3. Crème Fraiche
79
Tumbleweed Onion Rings- Onion Rings, $8.95
Description: Large onion slices are covered in egg wash, then battered in flour, salt and
pepper. They are deep-fried in 350 degree peanut oil until golden brown. Ten to twelve
onions are stacked on a large plate and served with serrano ketchup and garnished with
pickled carrots and a pickled jalapeno. Serrano ketchup is a mixture of ketchup, Tabasco,
and honey.
Garnish
1. Egg Wash
1. Pickled Jalapeno
2. Flour
2. Pickled Carrots
3. Salt
4. Pepper
5. Peanut Oil
6. 10 to 12 Onion Rings
Smoked Quail- Smoke Quail, $10.95
Description: 4.5oz smoked quail served on a bed of jalapeno and cheddar grits. Finished
with a molasses BBQ glaze and shaved green onions. The molasses glaze is made with dark
sulfured molasses, apple cider vinegar, brewed coffee, brown sugar and ketchup.
BBQ Glaze
1. 4.5 oz quail
1. Dark Sulfured molasses
2. jalapeno and cheddar grits
2. Apple Cider Vinegar
3. Molasses BBQ Glaze
3. Brewed Coffee
4. Green Onions
4. Brown Sugar
5. Ketchup
Calf Fries- Calf Fries, $10.95
Description: 10 12 Veal fries (6-8 months old) are skinned and covered in egg wash,
battered in flour, salt and pepper. They are deep fried in 350 degree peanut oil. The calf
fries are served with cracked pepper cream gravy and finished with shaved green onions.
1. 10-12 Calf Fries
6. Peanut Oil
2. Egg Wash
7. Pepper Cream Gravy
3. Flour
8. Green Onions
4. Salt
5. Pepper
80
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce-Scallops
11.95
Description: Comes 2 to an order, Jumbo Scallops served on a bed of sliced apples.
Scallops are dusted with chili powder and pan seared.
Sauce consists of heavy cream, pecans, jalapeño, bell pepper and tomatillos.
Presentation. Served on a salad Plate and comes to 2 to an order
1.
2.
3.
4.
5.
6.
Heavy Cream
Pecans
Jalapeno
Bell pepper
Tomatillos
Served on a bed of granny smith apples
Starter Sampler- Sampler, $13.95 per person
Description: Minimum order is a platter for two people. It has per person: 1 tenderloin
tamale, 1 bacon wrapped shrimp, ½ order smoked quail with BBQ molasses glaze over
jalapeno and cheddar grits, 2 calf fries with cracked pepper cream gravy, and ½ elk
sausage. The sampler is finished with a polenta star. Note: Guests may substitute any item (ie.
Calf fries) for another item for no charge.
1. One Tamale
6. ½ elk sausage
2. One Bacon Wrapped Shrimp
7. Polenta Star
3. ½ order quail
8. No up-charge for substitutions
4. Jalapeno & Cheddar grits
5. 2 Calf Fries with Cracked Pepper Cream Gravy
Grilled Elk Sausage- Elk Sausage, $9.95
Description: Grilled 4oz sausage with bits of jalapeño and cheese, cut on a bias in four
pieces. Placed on our jalapeño and cheddar grits and finished with pickled jalapeños and a
drizzle of BBQ molasses glaze.
Sausage
1. 4oz Sausage
Set-up
1. Jalapeno & Cheddar Grits
2. Jalapeno
2. BBQ Glaze
3. Cheese
3. Pickled Jalapenos
81
Caesar Salad- Lg. Lunch Caesar $7.95 / Small Caesar, $7.25
Description: Fresh romaine lettuce tossed with Caesar dressing, Asaigo cheese and
sourdough croutons. The Caesar dressing is made with egg yolks, anchovies, garlic,
ground mustard seeds, Worcestershire, and salad oil.
Caesar Dressing
1. Romaine Lettuce
1. Egg Yolks
2. Caesar Dressing
2. Anchovies
3. Asiago Cheese
3. Garlic
4. Sourdough Croutons
4. Ground Mustard Seeds
5. Worcestershire
6. Salad Oil
Field Green Salad- Lg. Lunch Field, $7.95 / Small Field, $7.25.
Description: A mixture of five different baby lettuces tossed in a sherry wine vinaigrette.
The vinaigrette is made with roasted onions, sherry wine vinegar, honey, egg yolks and salad
oil. The salad is served on a cold plate and finished with cherry tomatoes, herbed goat
cheese, diced Granny Smith apples and San Saba pecans which are roasted with chili powder
and brown sugar.
Sherry wine Vinaigrette
1. Mixture of 5 baby Lettuces
1.Sherry Wine Vinegar
2. Sherry Wine Vinaigrette
2. Honey
3. Herbed Goat Cheese
3. Egg Yolks
4. Granny Smith Apples
4. Salad Oil
5. Cherry Tomatoes
5. Roasted Onions
San SabPecans
1. Chili Powder
2. Brown Sugar
6. San Saba Pecans
Wedge Salad- Reata Wedge, $7.25
Description: A wedge of trimmed iceberg lettuce topped with a pico lime vinaigrette. The
vinaigrette is made with lime juice, honey, egg yolk, salad oil and pico de gallo. The salad is
served on a cold plate and finished with crumbled blue cheese.
Pico Lime Vinaigrette
1. Wedge of Iceberg Lettuce
1. Lime Juice
2. Pico Lime Vinaigrette
2. Honey
3. Blue Cheese Crumbles
3. Egg Yolk
4. Salad Oil
5. Pico de Gallo
82
Chopped Salad- Chopped Salad-$7.25
Description: Chopped Spinach and Chopped Romaine tossed with a warm bacon vinaigrette.
Sliced roasted red bell peppers, red onions, cherry tomatoes, topped with sliced fresh
Mozzarella.
Salad
Warm Bacon Vinaigrette
1. Chopped
Romaine
1. Bacon
2. Chopped
Spinach
3. Brown Sugar
2. Shallots
4. Balsamic Vinegar.
3. Sliced
Mozzarela
5. Olive Oil
4. Red Onions
6. Parsley
5. Cherry
Tomatoes
7. Salt
8. Pepper
6. Roasted Red
Bell Peppers
Fried Calamari- Calamari, $11.95
Description: 6oz of Calamari steak sliced and rolled in a flour batter consisting of flour,
salt, pepper, and jalapeno spices. Deep fried. Served on a bed of lettuce on a salad plate
with a ramekin of our cowboy cocktail sauce.
1. 6oz of Calamari Steak
Flour Batter
1. Salt
2. Flour Batter
2. Pepper
3. Jalapeno spices
3. Flour
4. Bed of Lettuce
5. Cowboy Cocktail Sauce
83
Sides
Butter Roasted Mushrooms- Mushrooms, $5.95
Description: Crimini mushrooms are sautéed with butter and finely chopped cilantro.
Served on a side plate.
1. Crimini Mushrooms
2. Butter
3. Cilantro
Jalapeño and Bacon Macaroni & Cheese- Mac & Cheese, $8.95
Description: Elbow macaroni, bacon, jalapenos, cheddar cheese, heavy cream, garlic, salt
and pepper. Topped with bread crumbs, parmesan cheese, and paprika.
Served in our iron skillet as a side. This item cannot be substituted for an entrée side dish.
Full price and full size only.
1. Elbow Macaroni
6. Garlic
2. Bacon
7. Salt
3. Jalapenos
8. Pepper
4. Cheddar Cheese
9. Bread Crumbs
5. Heavy Cream
10. Parmesan Cheese
11. Paprika
Jalapeno and Cheddar Grits- Jalapeño Grits, $5.95
Description: Stone ground white corn grits are simmered in heavy cream along with diced
jalapenos, mounds of cheddar cheese and sweet cream butter. Grits are served on a side
plate and finished with shaved green onions.
Garnish
1. White Corn grits
1. Shaved Onions
2. Heavy Cream
3. Jalapenos
4. Cheddar Cheese
5. Sweet Cream Butter
Bourbon Creamed Corn- Cream Corn $6.95
Description: Fresh corn removed from the cob, butter, garlic, shallots, red pepper,
bourbon, heavy cream, pepper, green onions, and salt, served in a skillet.
1. Corn
4. Bourbon
7. Salt
2. Butter
5. Green Onion
8. Shallots
3. Red Peppers
6. Heavy Cream
9. Garlic
84
10. Pepper
Bacon Wrapped Asparagus - Bacon Asparagus, $6.95
Description: Blanched asparagus wrapped in two slices of hickory smoked bacon. The
asparagus is pan seared and served on a side plate.
1. Blanched Asparagus
2. Hickory Smoked Bacon
Corn Masa:
1.
2.
3.
4.
5.
6.
7.
8.
Masa harina
Fresh corn
Red peppers
Jalapeños
Cilantro
Paprika
Lard
Water
Pablano Buttermilk Dressing
1. Ranch Powder
2. Buttermilk
3. Sour Cream
4. Pablano Peppers
Caesar Dressing:
1. Egg Yolk
2. Anchovies
3. Garlic
4. Ground Mustard Seeds
5. Worcestershire
6. Salad Oil
Serrano Ketchup:
1. Ketchup
2. Tabasco sauce
3. Honey
85
BBQ Glaze:
1. Dark Sulfured molasses
2. Apple Cider Vinegar
3. Brewed Coffee
4. Brown Sugar
5. Ketchup
Cowboy Cocktail Sauce:
1. Tabasco
2. Ketchup
3. Horseradish
4. Cilantro
5. Lemon Juice
6. Worcestershire
Sherry Wine Vinaigrette:
1. Roasted onions
2. Sherry wine vinegar
3. Honey
4. Egg yolks
5. Salad oil.
What are the allowable substitutions for a starter sampler?
Any of the appetizers
What are the up charges for these items?
NO CHARGE
What items can be added to any salad?
1. Chicken
2. 3 Shrimp
3. Steak Filet
What are the up charges for these items?
1. $5.95
2. $5.95
3. $5.95
86
Name: ________________________________
Score: ____________________________
Date: ______________________________
Trainer: ____________________________
Describe the following items in detail, be sure to include size differences between lunch
and dinner, and also include the abbreviations and price for the items. Write the
Lunch Entrees
1. Carne Asada with Cheese Enchilada- Carne Lunch, $12.95
Description: 6oz flank steak marinated in olive oil, garlic, and salt/pepper; served with
1 cheese enchilada ( corn tortilla layered with ancho sauce and caciotta cheese, then
rolled), rice of the day and ranch beans; finished with guacamole, and crème fraiche.
1. 6oz flank steak
1. 1 Cheese
Enchilada
Served With
Finished With
2. Olive Oil
2. Corn Tortilla
1. Rice of the Day
1. Guacamole
3. Garlic
3. Ancho Sauce
2. Ranch Beans
2. Crème Fraiche
4. Salt
4. Caciotta Cheese
5. Pepper
2. Tenderloin Tacos - Tenderloin Tacos, $12.95
Description: Sliced tenderloin is rolled in two flour tortillas and filled with sun-dried
tomato cream, Monterrey Jack cheese, red onion, red bell pepper, garlic and cilantro.
The tacos are served on a bed of rice and ranch beans. The tacos are finished with crème
fraiche and a side guacamole.
1. Sliced Tenderloin
Served With
Finished With
2. Two Flour Tortillas
1. Bed Of Rice
1. Crème Fraiche
3. Sun-dried Tomato
Cream
2. Ranch Beans
2. Guacmole
4. Monterrey Jack Cheese
5. Red Onion
6. Red Bell Pepper
7. Garlic
8. Cilantro
87
Description: Ground beef is combined with breadcrumbs, red and green bell peppers,
white and green onions, cilantro, garlic, jalapenos, salt, pepper and then baked.
Meatloaf is served as two slices about 5oz a piece with mashed potatoes and the
vegetable of the day. The meatloaf is finished with mushroom gravy which is made with
reduced veal stock, reduced chicken stock, shitake and domestic mushrooms, salt and
pepper.
1. Two Slices 5oz a piece
Mushroom Gravy
Served With
2. Ground Beef
1. Reduced Veal Stock
1. Mashed Potatoes
3. Breadcrumbs
2. Reduced Chicken
Stock
2. Vegetable Of The Day
4. Red Bell Peppers
3. Shitake Mushrooms
5. Green Bell Peppers
4. Domestic Mushrooms
6. White Onions
5. Salt
7. Green Onions
6. Pepper
8. Salt
9. Pepper
10. Jalapenos
11. Cilantro
12. Garlic
4. Stacked Chicken Enchiladas- Chk. Enchiladas, $10.95
Description: Pulled and shredded chicken, braised and tossed in an ancho chili and
tomato sauce, then placed between three corn tortillas that have been soaked in a
tomatillo cream sauce and flash fried. The enchiladas are layered with Monterrey Jack
cheese. The enchiladas are served with rice and ranch beans and finished with pico de
gallo, guacamole, crème fraiche and topped with green onions.
1. Shredded Chicken
Served With
Finished With
2. Ancho Chili & Tomato
Sauce
1. Rice Of The Day
1. Pico De Gallo
3. Three Corn Tortillas
2. Ranch Beans
2. Guacamole
4. Tomatillo Cream Sauce
3. Crème Fraiche
5. Monterrey Jack
4. Green Onions
88
5. Fried Chile Cheese Relleno- Fried Relleno $9.25
Description: Roasted and peeled Pablano pepper stuffed with Monterrey Jack and herb
goat cheeses, mushrooms, spinach. Its then battered and deep fried. Served on a bed of
roasted corn chowder and rice. Garnished with Pico, Guacamole and Crème Fraiche
1. 2oz
Mont. J
cheese
2. 2oz
Goat
Cheese
3. 2oz
roasted
corn
chowder
4. 1oz
sautéed
mushrooms
5.1oz
sautéed
spinich
6. Club Sandwich- Reata Club, $9.95
Description: Smoked turkey, smoked bacon, lettuce, tomato, cheddar cheese on a sweet
bread roll finished with guacamole and mayonnaise. The sandwich is served with Reata
chips and a set up of pickled onions and Reata pickles.
1. Smoked
Turkey
Finished
Served
With
With
2. Smoked
Bacon
1. Guacamole
1. Reata Chips
3. Lettuce
2. Mayonnaise
2. Pickled
Onions
4. Tomato
3. Reata Pickles
5. Cheddar
Cheese
6. Sweet Bread
Roll
7. Saddle Pack Combination- Saddle Pack, $10.95
89
Description: Choice of any two items: Cup of Tortilla Soup, Cup of Jalapeno and
Cilantro Soup, Cup of Daily Soup, ½ Reata Club, ½ BLT, 1 Tenderloin Tamale, ½ Field
Green Salad, ½ Caesar Salad , ½ Wedge Salad.
1. Cup Of Tortilla
Soup
4. ½ Reata
Club
7. ½ Field
Green Salad
2. Cup Of Jalapeno
& Cilantro Soup
5. ½ BLT
8. ½ Caesar
Salad
3. Cup Of Daily Soup
6. 1
Tenderloin
Tamale
9. ½ Wedge
Salad
90
8. Grilled Chicken Breast
Grilled Chk Lunch, $10.95
Description: A 6oz grilled chicken breast is topped with vine ripened tomatoes,
crumbled blue cheese and red onions. The chicken is served with mashed potatoes and
the vegetable of the day.
1. 6oz Grilled Chicken Breast
Served With
2. Vine Ripened Tomatoes
1. Mashed Potatoes
3. Crumbled Blue Cheese
4. Red Onions.
9. Reata Trio Platter
Trio Platter, $12.95
Description: 8oz grilled chicken breast, choice of salad (field greens, Caesar, or
wedge salad), and fresh seasonal fruit.
1. 8oz Grilled Chicken Breast
3. Field Greens
2. Fresh Seasonal Fruit
4. Caesar
5. Wedge
10. Avocado Caesar Salad
Avocado Caesar, $13.95
Description: Crisp romaine lettuce is tossed with a creamy avocado based Caesar
dressing. The salad mixture is placed in a 12 inch salad bowl and finished with 4 ounces
of flame broiled Tenderloin. The steak will be cooked medium rare to medium and then
sliced very thinly and placed over the salad. The salad is finished with the Cayenne
croutons, shredded Asiago cheese and BBQ molasses glaze.
1. Crisp Romaine Lettuce
1. Cayenne Croutons
2. Creamy Avocado Based
Caesar Dressing
2. Asiago Cheese
3. 4 Ounces Of Flame Broiled
Tenderloin
3. BBQ Molasses Glaze
91
11. Chefs Feature Buffalo Burger- $11.95
12. Fish Tacos
Fish Tacos, $11.95
Description: Three corn tortillas stuffed with 2oz of Tilapia (breaded and deep fried)
and corn salsa (yellow corn, red bell peppers, green onions, jalapenos, cilantro, salt
and pepper); finished with queso fresco, crème fraiche, and iceberg lettuce; garnished
with pico de gallo and guacamole; served with rice and Ranch Beans.
1. Three
Corn
Tortillas
Corn
Salsa
Finished
With
2. 2oz Of
Tilapia
1. Yellow
Corn
1. Queso
Fresco
1. Rice
3. Corn
Salsa
2. Red
Bell
Peppers
2. Crème
Fraiche
2. Ranch
Beans
3. Green
Onions
3. Iceberg
Lettuce
4.
Jalapenos
4. Pico De
Gallo
5.
Cilantro
5.
Guacamole
Served
With
6. Salt
7. Pepper
13. Chicken Sandwich- Chicken Sand, $9.95
Description: 6oz chicken breast served with bacon, cheddar cheese, and chipotle
mayonnaise, on a Kaiser roll and served with lettuce, tomato, caramelized onions,
ketchup and Reata homemade potato chips.
1. 6oz Chicken Breast
1. Lettuce
2. Bacon
2. Tomato
3. Cheddar Cheese
3. Caramelized Onions
4. Chipotle Mayonnaise
4. Ketchup
5. Kaiser Roll
5. Reata Homemade Potato
Chips.
14. Petite Tenderloin- Petite Tender, $20.95
Description: 6oz tenderloin grilled served with a port wine glaze and served with rice
92
and vegetable of the day. Steak will only be pepper crusted by request only!
1. 6oz Tenderloin
1. Rice
2. Port Wine Glaze
3. Pepper Crusted By Request
Only
Description: A featured salad will be prepared by the chefs weekly.
16. Sundance Grilled Cheese- Grilled Cheese $7.95
Description: French bread stacked with Muenster and Gruyere cheese and topped with
fresh sliced tomatoes. Then we sauté with butter until the cheese has melted. Served
with a side of homemade potato chips.
1. French Bread
Add-
s
2. Muenster
cheese
1. 3 bacon
slices
3. Gruyere
cheese
2. Sautéed
spinach
4. Sliced
tomatoes
3. 2 oz of
sliced ham
Set UP
1. Potato Chips
17. Sliced Bison, Fried Egg and Swiss Cheese Sandwhich Bison Sand $12.95
Description: Sliced roasted bison served on foccia bred with 1 fried egg, swiss cheese,
sliced tomato, sliced onion, arugala and terragon mayo.
1.4oz sliced
oven roasted
Bison
7.Terragon
Mayo
2. 1 fried Egg
3.Swiss Cheese
4. Sliced
93
Tomato
5.Sliced Onion
6. Arugula
18. Dessert Tacos- Dessert Tacos, $7.25
Description: Two tulie shells made with flour, sugar, water and light corn syrup are
placed on a bed of chocolate ganache and filled with vanilla bean ice cream, finished
with chopped strawberries, julienne mint leaves, caramelized bananas, and white
chocolate shavings.
1. Two Tulie
Shells
1. Chocolate
Ganache
1. Chopped
Strawberries,
2. Flour
2. Vanilla Bean
Ice Cream
2. Julienne Mint
Leaves
3. Sugar
3. Caramelized
Bananas
4. Water
4. White
Chocolate
Shavings
5. Light Corn
Syrup
19. Double Layer Ice Cream Cake- Ice Cream Cake $7.25
Description: Starting from the bottom, you have an Oreo cookie crust with a thick layer
of Rocky Road ice cream. On top of that you have a layer of vanilla bean ice cream
covered in chocolate and pecan crumbles. All this is place on a bed of chocolate
ganache.
Presentation
1. Oreo Crust
2. Rocky Road Ice Cream
3. Vanilla Bean Ice Cream
4. Chocolate
5. Pecan Crumbles
6. Chocolate ganache
94
20. West Texas Pecan Pie- Pecan Pie, $7.25
Description: A house made flaky crust filled with a traditional molasses pecan filling
made with eggs, karo dark syrup, granulated sugar, pecans, vanilla, and flour. The pecan
pie is served on a bed of white chocolate cream and finished with a scoop of vanilla bean
ice cream and a shortbread cookie star.
1. House Made Flaky Crust
1. Bed Of White Chocolate
Cream
2. Eggs
2. Scoop Of Vanilla Bean Ice
Cream
3. Karo Dark Syrup
3. Shortbread Cookie Star
4. Granulated Sugar
5. Pecans
6. Vanilla
7. Flour
21. Dutch Oven Apple Crisp- Apple Crisp, $7.25
Description: Granny Smith apples are baked in sugar, cream, cinnamon, and topped with a
crispy crust consisting of brown sugar, flour, butter, and again a touch of cinnamon.
The apple crisp is served with a scoop of cinnamon ice cream and finished with Cajeta.
Cajeta is a traditional Mexican dessert topping made of caramelized goats milk with the
consistency of honey.
1. Granny Smith
Apples
Crispy Crust
Served With
2. Sugar
1. Brown Sugar
1. Cinnamon Ice
Cream
3. Cream
2. Flour
2. Cajeta
4. Cinnamon
3. Butter
4. Cinnamon
22. Molten Chocolate Cake- Chocolate Cake, $7.25
Description: An almost flourless chocolate cake, with a warm liquid center, that sits
on a bed of vanilla cream and drunken berries that have been soaked in sweet
champagne.
6.
Eggs
6. Flour
7.
Heavy Cream
7. Butter
8.
Semi- Sweet Chocolate
9.
Vanilla
10.
Granulated Sugar
95
23. Banana Pudding- Banana Pudding $7.25
Description: Milk, condensed milk, heavy cream, bananas, lemon juice and vanilla
pudding
Served in a parfait glass finished with a cinnamon sugar cookie star and a fried flour
tortilla dusted with cinnamon and sugar.
Set-Up
1.Milk
1. Cinnamon Sugar Cookie Star
2. Condensed Milk
2. Fried Flour Tortilla dusted
with Cinnamon & sugar
3. Heavy Cream
4. Bananas
5. Lemon Juice
6. Vanilla Pudding
24. Seasonal Fruit Cobbler with Vanilla ice cream - Cobbler $10.95
Description: Served in our skillet. Should feed 2.
Get with trainer.
25. Seasonal Bread Pudding Tamale- see trainer for description
Brunch Items
26. Apple Cinnamon French Toast
Z French Toast, $9.95
One toasted French Baguette finished with a roasted apple and bourbon sauce. It is
served with Peppered Apple Smoked Bacon and Home Fries.
Set-Up
1.French Baguette
2. Roasted Apple
96
3 Bourbon Sauce
4. Peppered Apple Smoked Bacon
5. Home Fries
27. Reata Huevos Rancheros
Z Huevos Rancheros, $12.95
6 oz. Carne Asada paired with two eggs prepared over easy and Ranchero Sauce with two
toasted flour tortillas. Served with rice and beans.
Set-Up
1.6oz Carne Asada
2. 2 Eggs over easy
3. Ranchero Sauce
4. Flour Tortillas
5. Rice
6. Beans
28. CF Skillet
Z CF Skillet, $8.95
Scrambled eggs, potatoes, onions, peppers, corn and cheese cooked in a skillet and
paired with a Cheese Enchilada. Finished with Chipotle Crème Fraiche.
Set-Up
5. Peppers
1.Scrambled Eggs
6. Cheese
2. Potatoes
7. Cheese Enchilada
3. Onions
8. Chipotle Crème Fraiche
4. Corn
29. Eggs Benedict
Z Eggs Benedict, $11.95
Two toasted English muffins, two slices of Canadian bacon, two poached eggs and
finished with a Tabasco Hollandaise. Served with fresh fruit and asparagus.
Set-Up
1.Two English Muffins
2. Two Slices of Canadian Bacon
3. Two Poached Eggs
4. Tabasco Hollandaise
97
5. Fresh Fruit
6. Asparagus
Z Rancher CFS, $12.95 Z Rancher Ham,
$12.95 Z Rancher Rib eye,
$24.95
Scrambled eggs, home fries, and your choice of a four oz. Chicken Fried Steak, 8 oz. cut
of grilled ham, or a 10 oz. char grilled Rib eye.
Set-Up
1. Scrambled Eggs
2. Home Fries
3. 4oz Chicken Fried Steak
4. 8oz Grilled Ham
5. 10oz Ribeye
31. Featured Omelette
Z Omelet, $ Market Price
ingredients.
Z Kid Waffle, Free
Two waffle sticks finished with Maple Syrup.
Z Kid Scramble, $1.95
4 oz. of scrambled eggs.
98
FOOD KNOWLEDGE TEST 3
Name: _______________________________
Score: _____________________________
Date: ___________________________
Trainer: ______________________________
Mains
1. Pan- Seared Pepper Crusted Tenderloin- Tenderloin, $34.95
Description: 10oz Tenderloin (top choice meat) aged 21 30 days, coated with coarsely
cracked black pepper, then pan seared in olive oil and finished with a port wine glaze.
Served with mashed potatoes, and vegetables of the day. The port wine glaze consists of
veal stock, port wine, clover honey, veal bones, carrots, onions, tomato paste, bay
leaves, pepper corn, water, port wine, and celery.
2.
Set-Up
Port
Wine
Glaze
1. 10oz
Tenderl
oin
1.
Mashed
potatoe
s
1.
Veal
bones
5.
Bay
Leav
es
9.
Cele
ry
2. Black
Pepper
2.
Vegetab
les of
the day
2.
Carro
ts
6.
Pepp
er
Cor
n
10.
Hon
ey
3. Olive
oil
3.
Onion
s
7.
Wat
er
4. Port
Wine
Glaze
4.
Tomat
o
Paste
8.
Port
Wine
Charbroiled Ribeye- Ribeye (14,16,18) $2.45 per ounce (min. 14 oz)
Description: Well marbled, 30 day aged top choice bovine rib eye cut to order by the
ounce. (14oz minimum, increases in 2oz increments) Once cut, the ribeye is soaked in a
ribeye is grilled on an open flame and served with mashed potatoes and the vegetable of
99
Set-Up
1. Choice
Bovine Rib Eye
2. Olive Oil
3.
Worcestershire
1. Mashed
Potatoes
2. Vegetable of
the day
3. Jalapeno
butter
4. Reata Grill
Spice
3.
Pork Tenderlion- Pork tenderloin- $23.95
Description: 8-10 oz. Coffee and brown sugar crusted pork tenderloin finished with a
mango chutney, which consists of mangos, pepper, cilantro, jalapenos, onions, red bell
pepper and honey. Served with mashed potatoes and veg of the day.
1. Pork
Tenderloin
Mango Chutney
Served with
2. Coffee
1. Mangos
1. Mashed
Potatoes
3. Brown Sugar
2. Pepper
2. Veg of the
Day
3. Cilantro
4. Jalapenos
5.Onions
6.Red Bell
Peppers
7.Honey
4.
Buffalo Ribeye - Buffalo Ribeye, $43.95
Description: 12oz Buffalo ribeye is pan seared and blackened to guests order. The steak
is served with mashed potatoes and vegetable of the day. The steak is finished with a slab
of Merlot Cooks butter.
Set-Up
1. 12oz Buffalo Rib
Eye
2. Blackened
3. Mashed Potatoes
4. Vegetable of the
Day
5. Merlot Cooks
Butter
5.
Chicken Fried Steak- Chk Fried Steak, $16.95
100
Description: Our chicken fried steak is an 8 oz. choice beef cutlet aged for 14 days,
pounded out, tenderized and double battered. It is then fried in hot peanut oil until
golden brown. The chicken fried steak is finished with cracked pepper cream gravy and
served with mashed potatoes and vegetable of the day.
Set-Up
1. 8oz beef Cutlet
2. Peanut Oil
3. Cracked Pepper
Cream Gravy
4. Mashed Potatoes
5. Vegetable of the Day
6. Cowboy Ribeye- Cowboy Ribeye, $42.95
Description: 16oz bone-in rib eye seasoned with Reata grill spice. Served with mashed
Set-Up
1. 16oz bone in Rib Eye
2. Reata Grill Spice
3. Cognac Peppercorn Cooks
Butter
4. Mashed Potatoes
7.
Grilled Salmon Salmon $24.95
Description: 8oz of grilled salmon topped with Chefs featured Suace.
Set-up
1.8oz
Salmon
3. Rice
3. Veg
of the
Day
101
8.
- Vegetable Plate, $16.95
Description: Medley consisting of the vegetable of the day, rice of the day, roasted
corn confetti, asparagus, 2 portabella mushrooms, and grilled zucchini, squash, grilled
tomatoes, grilled onions, sautéed spinach and roasted red peppers. Medley is served on
a platter and garnished with a cornmeal star and crème fraiche.
Set-Up
7. Squash
8. Tomatoes
2. Rice of the Day
9. Onions
3. Roasted Corn Confetti
10. Sautéed Spinach
4. Asparagus
11. Red Peppers
5. 2 Portabella Mushrooms
12. Cornmeal Star
6. Zucchini
13. Crème Fraiche
102
9. Chicken Chili Rellenos - Chile Rellenos, $17.95
Description: Two roasted and peeled poblano peppers are stuffed with braised and
shredded chicken. The chicken is braised with cumin, garlic and water. Then it is tossed in
an ancho chili and tomato sauce. The rellenos are topped with a mixture of Monterey
jack and herbed goat cheese. The rellenos are served with the Rice of the day and corn
chowder. The corn chowder is made with fresh corn, red peppers, Spanish onions,
bacon, and heavy cream. The plate is garnished with guacamole, field greens, and crème
fraiche.
Set-Up
1. 2 Poblano
Peppers
2. Shredded
Chicken
3. Monterey Jack
Cheese
4. Herbed Goat
Cheese
5. Rice Of the Day
6. Corn Chowder
7. Guacamole
8. Field Greens
9. Crème Fraiche
10. Mahi-Mahi- Mahi, $25.95
Description: 8 oz. Fresh Mahi grilled, 2-4 oz. Lobster Florentine
Sauce: milk, flour, butter, onions, bay leaves, chopped bacon, chopped spinach, asiago
cheese, tomatoes and lobster claw meat
Served with rice and veg.
Set-up
Sauce
1. 8 oz Mahi
1. Milk
2. Lobster
Florentine
3. Rice
2. Flour
4. Veg of the
Day
4. Onions
3. Butter
5. Bay Leaves
6.Chopped
Bacon
7. Chopped
Spinach
8. Asiago
cheese
9. Tomatoes
10. Lobster
Claw meat
11. Carne Asada- Carne Dinner, $24.95
Description: 12oz flank steak marinated in olive oil, garlic, and salt/pepper; served with
2 enchiladas (corn tortilla layered with ancho sauce and caciotta cheese, then rolled),
rice and beans; finished with guacamole, and crème fraiche.
Set-up
Enchiladas
103
Flank Steak
Marinade
1.12oz Flank
Steak
1. Corn
Tortillas
1. Olive Oil
2. 2 Enchiladas
2. Ancho
Cheese
2. Garlic
3. Rice
3. Caciotta
Cheese
3. Salt
4. Beans
4. Pepper
5. Guacamole
6. Crème
Fraiche
12.
Citrus Crusted Chicken with Rosemary Honey Mustard- 17.95
Description: 8oz Chicken Breast crusted with Panko bread crumbs and citrus. Its then
deep fried and topped with a rosemary honey mustard sauce.
Set-Up
Honey Mustard
Sauce
1.8oz Chicken
Breast
1. Honey
2. Mashed
potatoes
2.Dijon Mustard
3. Vegetable
of the Day
3. Heavy Cream
7.Pepper
4. Rosemary
5. Shallots
6. Salt
13.
Steak And Lobster- Stk & Lobster, $43.95
Description: 6oz grilled tenderloin, no pepper unless specified, served with port wine
sauce. 6oz lobster tail, grilled and finished with drawn butter. Served with mash and
vegetable of the day.
Set-Up
1.6oz Tenderloin
2. Port Wine
3. 6oz Lobster Tail
4. Drawn Butter
5. Mashed Potatoes
6. Vegetable of the
Day
104
105
14.
BBQ Shrimp Enchiladas- $18.95
Description: Served two to an orderwith rice and beans. Rolled in a flour tortilla, with
Monterrey Jack Cheese, green onion, bbq sauce and shrimp. Salt and pepper. Topped with chipotle
crème fraiche, garnished with pico de gallo and guacamole.
1. 2 Flour Tortillas
Set-Up
2. Monterey Jack
Cheese
3. Green Onion
4. BBQ Sauce
5. Shrimp
6.Salt
7. Pepper
15. Grilled Chicken Breast- $16.95
Description: A 6oz grilled chicken breast is topped with vine ripened tomatoes, crumbled
cheese, red peppers and onions. The chicken is served with mashed potatoes and the
of the day.
1. 6 oz Chicken
Breast
Set-Up
2.Vine
Rippened
Tomotos
3. Crumbled Blue
Cheeese
4. Red Peppers
5. Onions
6.
106
bleu
vegetable
LIST THE SPECIFIC INGREDIENTS OF THE FOLLOWING ITEMS
Corn Chowder1. Corn
2. Red Onions
3. Green Onions
4. Heavy Cream
5. Red Bell Peppers
6. Bacon
7. Salt
8. Pepper
Crème Fraiche1. Heavy Cream
2. Sour cream
3. Butter milk
4. Salt
5. Pepper
Port Wine Glaze1. Veal bones
2. Carrots
3. Onions
4. Celery
5. Tomato paste
6. Bay leaves
7. Pepper corn
8. Water
9. Port wine
10. Honey
Reata Grill Spice1. Salt
2. Sugar
3. Garlic
4. Cumin
5. Black Pepper
6. Paprika
7. Thyme
Cracked Pepper Cream Gravy1. Butter
2. Flour
3. Milk
4. Salt
107
5. Pepper
Merlot Butter1. Merlot wine
2. Garlic
3. Thyme
4. Pepper corn medley (black, green and red or pink pepper corn.
5. Shallots
6. Butter
7. Salt
8. Pepper
Cornmeal Star1. Green onions
2. Shallots
3. Oil
4. Thyme
5. Milk
6. Butter
7. Salt
8. Pepper
9. Polenta
Lobster Florentine1. Milk
2. Flour
3. Butter
4. Onions
5. Bay leaves
6. Chopped spinach
7. Asiago cheese
8. Tomatoes
9. Lobster claw meat
List all bread types served
1. Pecan Biscuit
2. Jalapeno Corn Bread
3. Sweet Bread
4. French Baguette
5. Wheat Berry
6. Kaiser Roll
Sun Dried Tomato Cream Sauce1.
2.
3.
4.
5.
6.
7.
8.
Sun-dried tomato's
Unsalted butter
Heavy cream
Bay leaves
Kosher salt
Fresh lime juice
Minced garlic
Grated asiago cheese.
25. What can you not substitute for a side item?
Mac and Cheese and Bourbon cream corn
108
D ESCRIBE THE FOLLOWING COOK TEMPERATURE FOR STEAKS:
26. Rare:
Cool Red Center
27. Med-Rare:
Warm Red Center
28. Med:
Pink throughout
29. Med-Well:
Thin Pink Line
30. Well:
NO PINK
109
YOU WILL NEED TO BRING YOUR TRAINING
BINDER EVERYDAY THAT YOU TRAIN.
ALSO YOU WILL NEED TO GET YOUR CITY OF
FORT WORTH FOOD HANDLER CARD AND TABC
CERTIFICATION BEFORE YOUR TRAINING IS
COMPLETED. FOOD HANDLER SCHEDULE IS
INCLUDED, GO TO www.tabctogo.com FOR TABC
WEBSITE. PLEASE TURN THESE INTO SCOTT
HINKLE
REMINDER THERE IS A TEST ON YOUR FIRST DAY
OF TRAINING.
TIP SHARE IS AVAILABLE ONE TO TWO BUSINESS
DAYS AFTER THE SHIFT YOU WORKED. YOU WILL
BE REQUIRED TO SIGN UP FOR YOUR CHASE
BANK PAY CARD UPON COMPLETION OF YOUR
TRAINING OR DIRECT DEPOSIT.
THANK YOU
110

Foodrunner Training Manual

Transcription

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