Skill$-1$ Serving the guest $$ first approach $($friendly$,$ professional, approachable, attitude and body language$),$ water service, suggestive selling, taking orders, ongoing table maintenance, conflict resolution, explaining service style to the guest, responsible alcohol service, follow The Local Steps of Service. According to Skill $1,$ answer the following questions $1.$ What is important to consider with a quality check, how many bites or minutes? $2.$ What is included in brunch table setting that is not included in the lunch & dinner setting? Skill$-2$ Opening duties $$ shift preparation $($section detail $$ cutlery, glasses, table$),$ station preparation $($stapler$,$ pen, printer paper running cloths$)$ follow The Local Opening Duties Closing duties $$ closing down section and side station, polishing all kitchen items, closing dishwasher $-$ follow The Local Closing Duties. According to Skill $2,$ answer the following questions $1.$ What are two ways we $$detail$$ a table in the Local Restaurant when setting up our sections? $2.$What does $86$d mean $$ why is it important before the shift starts to know what menu items are $86$d$?$ Skill$-3$ POS $$ inputting orders according to number of guests, billing and splitting bills, taking card payment, tipping policy, cashing out According to Skill $3,$ answer the following questions $1.$ What is the name of the POS system used in the Local? $2.$ True or False: You can input the exact number of guests in the POS system. $3.$ What are the first two buttons you would press if you wanted to punch in a Non$-$alcoholic beverage for your guest? $4.$ What button do you need to press$/$send on the POS to inform the kitchen that a table is ready for their desserts? Skill$-4$ The Local Menu knowledge $$ Lunch, Dinner, Buffet $($ingredients$,$ portions, cooking methods, allergens, gluten etc.$)$ According to Skill $4,$ answer the following questions $1.$ Give $3$ examples of great descriptor words that can be used to describe menu items?$2.$ What is the difference between and Intolerance and an Allergy? $$