Training Guide Quiz 1
When should all inventory be taken and ordered?
Monday - Wednesday
Monday OR Tuesday
What should the Pepsi and Beer CO2 levels be set at?
Check all daily EC duties.
Open all curtains
Answer all social media (Facebook, Insta, etc.)
Emails and follow-ups
Spot clean hall
When should trash be picked up around the venue outside?
When should all trash inside the venue be taken to the dumpster?
List below the general use/cleaning of the floor machine.
How long must beer be refrigerated prior to serving?
How many extra of each linen should you order?
Napkins, 84x84, skirting, etc.
Where are the locations of all furnaces?
When is an employee considered tardy?
5 minutes late
10 minutes late
20 minutes late
How much in advance should an employee notify their supervisor of a request for time-off?
It's OK to raid the liquor cabinet after a tough meeting with a bride.
As a salaried employee, can you ever be asked to work over 40 hours a week with no overtime compensation?
Are personal calls, messages ever allowed outside of break/lunch time?
What are a few important "spot cleaning" items that were discussed during the meeting?
i.e. toilets, trash, etc.
The catch basin of the floor machine only has to be wiped out every other use.
Which pad should be used on the floor machine at all times?
How often should the squeegee be wiped when cleaning the floor?
After half the hall is done
After each turn
After 1-2 strips of the floor are cleaned
Where are the light switches for the South overhang located?
Where should the projector remotes always be stored?
Where should all bridal parties store extra boxes, misc. decor, etc.?
When should a "reason for cold leads" item be added to the list?
Immediately after the lead turns cold
What should you do after taking inventory?
Check all that apply
Export sheet and send to Haley
Get pricing for all special requests
Do a little dance
What are the two main times we will reach out to photographers for images and why?
What is the importance of the Bar Re-Con and EOD Checklist?
An event coordinator should always double check the work/cleaning of caterers and bartenders prior to leaving the venue.
Where should napkins be placed upon delivery?
Where are you able to see and be reminded of all monthly and yearly items that need to be done?