Positively influencing hotel guests to return
Creating an exceptional guest experience
Our Team demonstrates a high level of menu knowledge
Creating a buzz in the community
Remarks about the colour of a person's skin
A friendly butt smack
A joke about a gay person
Any of the above
None of the above - harassment has to be malicious in intent
A clean, pressed, black button up shirt
Black dress pants
A magician's hat
Black, non-slip shoes
Willful damage to NGH property
Use of inappropriate language in front of a guest
A written warning
An action which constitutes grounds for termination
Politely ask the guest to leave the premises
Take away the guest's drink & tell them they've been cut off
Call the police
Offer to get the guest a glass of water, as well as some food
When serving any beverage, including pop refills
When you are clearing a table
When you are re-setting a table
All of the above
Within 1 minute
Within 2 minutes
Within 3 minutes
Within 4 minutes
"How is everyone's dinner tasting so far? Are you enjoying the Blackened Sirloin, sir?"
"How's you guys' food?"
"How is everyone's dinner tasting so far?"
"How is everyone's dinner tasting so far? Are you enjoying the Blackened Sirloin, sir? Can I get anyone anything else at the moment?"
Asking each guest whether they would like to try to the special when taking their order
Offering Patron rather than Jose Cuervo when the guest orders tequila
Offering your own favourites to guests who are undecided
Asking a guest who orders a highball if he/she would like to make it a double
The guest's lap
The table surface
The floor underneath the table
The chair seats and booth cracks
Smell, look, taste
Taste, smell, look
Look, taste, smell
Look, smell, taste
"How was it made?"
"Would this be suitable for wining and dining my date?"
"How dry/sweet is it?"
"What temperature is the climate it was produced in?"
Sweetness, acidity, tannin, alcohol & body
Sweetness, strength, acidity, tannin & body
Acidity, pulp, tannin, alcohol & body
Sweetness, acidity, tannin, alcohol & bravery
Very Quantified Aromas
Vintners Quality Assurance
Vintners Quality Alliance
Varnished Quartz Alpacas
That it be made from 100% BC grapes
That 95% of the grapes come from the specific region on the label
That 85% of grapes must be the stated varietal (or type of grape)
That its alpacas be raised in BC
May contain flavours/aromas of green melon, grapefruit & white peach
Light-bodied & less golden than a chardonnay
Commonly paired with red meat
Shiraz or Syrah
Present wine to the orderer, open, pour a 3oz taste for the same guest, offer the cork, fill up the taster's glass, then pour the other guests' glasses from the first lady to the taster's left and from then on clockwise.
Present wine to the orderer, open, pour a 3oz taste for the same guest, offer the cork, pour the other guests' glasses from the first lady to the taster's left and from then on clockwise, until you pour the taster's glass last.
Open wine, offer the cork, present wine to the orderer, pour a 3oz taste for the same guest, pour the other guests' glasses from the first lady to the taster's left and from then on clockwise, until you pour the taster's glass last.
Open wine, pour a 3oz taste for yourself, pour a 3oz taste for the guest, nod in agreement, sit down, and enjoy!
Flavours of chocolate, black cherry & citrus
Higher alcohol content
Flavours of raspberry, black cherry & cedar
Riper grapes = less fermentation
Riper grapes = more fermentation
The further grapes ferment, the more alcohol is produced
The further grapes ferment, the more sugar is produced