Annual Awards of Excellence: Past Tasks - SERVICE

SAMPLE ENTRY TASK

Identify four key skills that you believe are essential to the success of your Front of House operation.


SEMI-FINAL TASKS

These consist of:

• A 45-minute, multiple-choice theory paper. Example questions:
• A 15-minute interview with the judges, including questions about your establishment’s menu and wine list and also your entry essay.

FINAL TASKS For the Final candidates are required to:

• Serve a three-course menu to two covers, including the service of champagne, a red and white wine, a sweet wine, a digestive and tea/coffee.
• Decant, taste and briefly describe a red wine.
• Candidates are also judged on mise en place.

SAMPLE MENU Poached Scallop and Ginger (Plated) OR Caesar Salad (in front of the customer) Ingredients for each person: A bowl of cos lettuce, enough for one person Anchovy paste and anchovies Garlic croutons Parmesan, grated and shaved 1 egg yolk, French mustard, salt, pepper, oil and vinegar * * * * * Grilled Dover Sole, sauce Tartare (to be filleted in front of the customer) Garnish on the side French beans and French fries OR Tournedos Rossini (Plated) Garnish on the side French beans and French fries * * * * * Ice cream or Sorbet (Trolley) Trolley of ice cream and sorbet to be served in front of the customer OR Mille-feuilles aux Poires (Plated from the kitchen) * * * * * Café et Petits fours