Cootie Brown's. An Introduction To Our Menu.

When communicating with the kitchen or other members of the staff it is appropriate to speak using menu item abbreviations or kitchen lingo however, when speaking to guests a crew member must always speak to them using the MENU ITEM LISTING (the menu items full name). Under no circumstance will it be deemed acceptable to speak to a guest using "code"

The given statement implies that the speaker provides COKE products for their guests. Since the statement is presented as a fact, without any indication of doubt or uncertainty, it can be inferred that the answer is true.

Note that selecting the necessity for further explanation will be counted incorrect for testing purposes so we may identify individuals who will need extra assistance with this subject, however it will not count against you and your desire to move toward the next level of training!

Note that selecting the necessity for further explanation will be counted incorrect for testing purposes so we may identify individuals who will need extra assistance with this subject, however it will not count against you and your desire to move toward the next level of training!

A guest can customize menu items to their dietary needs. Simple additions or subtractions can be noted on tickets. However, very special requests need to go through management and the EXPO to ensure clear communication and accurate order fulfillment. It will be the managers decision to tell a guest No if a circumstance can't be met by our kitchen.

Even though we refer to them as spiral cut potato chips to our guests to save time in the kitchen you will refer to them on your ticket as ff. (Please note we do not carry "french fries")

Also, we will not recognize the use of "+" or "-" signs in the kitchen. In order to add something to a meal you will be required to write ADD on the ticket followed by the addition.

While all of our desserts are made in house, and absolutely delicious, it is the Key Lime Pie that put us on the map. It is,by far, our signature dessert!

we have many gluten free items. However, it must be mentioned to a guest that we are not a certified gluten free facility and items may come in contact with gluten containing items in the kitchen even when best food safety handling practices are used. Get to know your guest and find out if they have a severe allergy or if gluten free is a dietary preference or choice.

Unless specified all pizzas will come on a white crust. This means if your guest wishes to keep their pizza crust white you are not required to write anything on your ticket.

At Cootie Brown's we do everything as a team! Running food is No exception. Food is ran to the table from the kitchen on a first come first serve basis. The first food sold (oldest ticket) should be ran out of the kitchen by the first available server whether it is their food or not. Any server caught working on a solo mission will be reprimanded. NO EXCEPTIONS TO THE RULE.

We use Canola oil for all our frying and Olive oil for anything grilled and sauteed with the exception of a few side dishes that are sauteed in butter or margarine. We avoid peanut oil for allergy concerns.

The manager and expo have to both be on the same page with ticket issues and changes. You many only communicate with them about changes to a ticket. Speaking to any other cook may not resolve your issues and the guests' experience may be harmed if you do not follow the chain of communication.

The answer is NO because the question is asking if a guest can do a smaller version of any of the specialty salads. The answer is NO, indicating that guests are not allowed to customize the size of the specialty salads.

Even though it can be more convenient to take multiple tables' orders before returning to the kitchen it is STRICTLY against our company policy. Unfortunately there are multiple different factors that can come into play in a negative fashion when a server decides to stack tickets. Servers who need to take more than one order or have a large order going into the kitchen must get a "cut off" to turn tickets into the kitchen for them. This will be discussed more in the hands on portion of your training.

The correct answer includes the burgers "Burg- Turk," "Burg-BacBBQChz," "Burg," "Burg-chz," and "Burg-DBL chz." These five options all come with the base toppings of lettuce, tomato, mayo, pickle, and onion. None of the veggie burger options have these base toppings.

The given answer lists the seven different sauce base options offered on the pizzas. These options include BBQ sauce, tomato sauce, ricotta, olive oil, basil pesto, tomato pesto, and black bean.

In order to monitor the amount of time a ticket has been in the kitchen you will be required to include a ticket time on both the front and back of every ticket being turned into the kitchen. Again, it is the servers responsibility to monitor the amount of time a ticket has been in the kitchen and alert the "expo"on duty if a ticket is close to exceeding that time limit.

Please take note a ticket turned in behind an appetizer will not go into its suggested time until the appetizer has hit the table. Further explanation of this will be given during the hands on portion of your training.

The correct answer includes all of the cheese options provided to guests. These options are American, Provolone, Bleu Cheese Crumbles, Feta, Cheddar, Swiss, Ghost pepper, Goat, Mozzarella, Fresh mozzarella, Smoked mozzarella, and Smoked cheddar.

Cootie Browns is one of the only restaurants in town that grills our pizza crust. We make all of our dough in house from our recipes. We only offer one type of style: all our pizzas are thin and we do not make deep dish. But we do have three varieties, White, Whole Wheat and Gluten Free.