TABLE OF CONTENTS

TRAINING MANUAL.................................................4-36
WELCOME...............................................................4
POLICIES.....................................................................5-9
EXPECTATIONS......................................................10-14
MENU ITEMS..........................................................15-34
DESCRIPTIONS...............................................15-20
BEER...............................................................21-25
LIQUOR...........................................................26-28
WINE...............................................................29-34
ACTIVITY.................................................................35-36
PAIRED.................................................................35
GROUP..................................................................36

TRAINING MANUAL
WELCOME

Welcome to Food Bar Foods Employee Training Manual. This manual has been designed
to ensure that you have the optimal training experience that provides you with all of the
information you will need to perform your tasks with quality and consistency. Throughout this
handbook employees will be exposed to an outline of our employee policies, programs and
expectations, along with a detailed explanation of our menu items. Here at Food Bar Food we
not only pride ourselves on our creativity in the kitchen and behind the bar but also in making
sure our employees are fully prepared to assist in making a great dining experience for our
guests.

Objectives and implementation instructions are within the framework established by
this handbook. We are excited to bring you onto our hardworking, spunky Employee Family
and can assure that this interactive training manual will be an enjoyable learning experience!

OBJECTIVE

After completing the training program each employee will have an orientation of how
Food Bar Food works, fully comprehend our management style, and be able to deliver the
level of service expected for our guests.

WHAT-HOW-WHO

What the manual is about

Food Bar Foods training manual has been created to accommodate all the different learning
styles of our employees by using a variety of helpful tools, in hopes that each employee will be
fully prepared to execute their duties at the optimal level.

How to use the manual

Food Bar Foods training manual is designed to be user-friendly and interactive to create an
enjoyable experiences for all employees. This manual consists of different sections and
activities that allows employees to stay engaged, while learning the culture, policies and other
essentials for working at Food Bar Food.

For whom the manual is meant for

Food Bar Foods manual is applicable to all of its employees. There are certain sections that will
be more useful depending on the employees role, however each employee is responsible to
know the necessary material needed to perform their duties.
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POLICIES
EMPLOYEE POLICIES

Below are descriptions of Food Bar Foods Employee Policies. All employees are
responsible to distinguish and abide by the following policies and should direct any questions
to a manager if clarification is needed. Failure to obey these guidelines will lead to
consequences enforced by a manager.

OBJECTIVE

Employees will be competent on all of Food Bar Foods policies and regulations and
execute them under all circumstances.

Schedule

The schedule for all KIT staff will be posted in the kitchen, FOH schedule will be posted
in the server station. Additionally, FOH schedules will be emailed. It is your responsibility to
know your current schedule, please do not call the restaurant to check your schedule.
Misreading the schedule is not an excuse for absenteeism. With this in mind, read the
schedule carefully! You are expected to be available to work the minimum number of shifts
discussed in your interview. If you need to adjust your availability, please see Amanda or Jeff
before you are overwhelmed!

If you need a scheduled day off, it is YOUR responsibility to find another trained staff
person to cover your shift. Once you find someone to cover the shift, both you and the
other person must speak to a manager (phone or email) to confirm the schedule change. Shift
changes must be approved at least one day prior to the scheduled shift (with the exception of
illness or emergencies).

Requests

All FOH schedule requests must be in writing, email is preferred, foodbarfood@gmail.
com. All requests must be made at least TWO WEEKS in advance. Please remember, a request
is ONLY a request and is not a guarantee that you will not be scheduled. As discussed prior to
hiring, we do not hire seasonally and you are expected to be available to work throughout the
year, including holidays, school breaks and over the summer. Kitchen staff should talk to Chef
Jeff about scheduling and time off requests. Some dates on the calendar are NO REQUEST
dates (JMU Parents Wkend, JMU Homecoming, December and May Graduation Wkends
unless you are graduating, New Years Eve and Valentines Day/Weekend), these are busy dates
for the restaurant and require a full and confident staff.
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POLICIES
Clocking In/Out

Employees must clock in and out on the computer using their assigned employee
number. No one is allowed to clock in or out for someone else. It is not the responsibility of
management to remember to clock you out. You must clock out upon completion of work,
prior to changing into street clothes or sitting down.

Absence or Lateness Call-in Policy

You are expected to arrive 15 minutes prior to the start of your shift, which allows you
to begin work on time. Showing up for work a few minutes late or showing up not dressed
in uniform places an added burden on co-workers. Repeated lateness will result in a written
warning notice. Excessive tardiness will result in termination. If you know that you are going
to be late, call within a reasonable amount of time before your scheduled shift to let the
manager on duty know. A phone call does not excuse excessive tardiness and, as stated
above, will result in termination. If you are unable to report for a scheduled shift due to
illness or an emergency, you (a phone call from your roommate, Mom, BF or GF does not
count) must notify a manager prior to that shift, as soon as you are aware that you will not
be able to work. However, it is still YOUR responsibility to try to cover that shift. Repeated
absences will be treated as a resignation. Everyone knows: no call + no show = no job. Any
employee who does not show up for a shift and does not communicate with management will
be suspended and may not return to work until meeting with management.

Pay Period

The pay period runs for 2 weeks, you will be paid every two weeks for the prior pay
period Paychecks can be picked up on Saturday after brunch service. If your address, phone
number or number of tax allowances ever changes, please provide updated information in
writing. Once you are no longer employed, it is your responsibility to provide a forwarding
address in order to receive your W-2. FOH Staff: If you receive a paycheck that indicates you
owe tips, you are expected to pay the amount as soon as possible.

Alcohol and Drug Policies

While at work you may not be under the influence of any substance. Any employee who
is caught drinking or using illegal drugs prior to work, abusing drugs or alcohol on the
premises or engaged in the sale of illegal substances while on premises will be terminated
immediately. Please inform a manager of any prescriptions that may alter your performance.
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POLICIES
Any minor who is not of legal drinking age caught drinking on the premises OR in any other
bar/restaurant at any time will be terminated. Anyone who is found serving a known minor
will be terminated.

Basic Expectations
No smoking while you are clocked in OR in uniform. Please do not smoke in your FBF tshirt
prior to work.
No eating in front of customers while you are clocked in OR in uniform.
No chewing gum while on duty.
You may not sit at the bar or at a table in your uniform. Wearing your undershirt after work is
not an appropriate option. If you plan to sit down at the end of your shift please bring another
clean shirt to change into.
Please control the volume of your voice and watch your language at all times and in all places.
DO NOT discuss your customers/tips/FBF while you are at the bar or in the restaurant.
You may not carry your cell phone on you while you are clocked in.
No cell phone usage, calls or texts while you are at work. If there is an emergency situation
that you need to have access to your phone for, please discuss this with the Manager at the
beginning of your shift.

Please dont bring personal problems or bad attitudes to work. It affects everyone
around you, customers and coworkers. If you have a life event that may affect your ability to
work in a positive manner, please speak with management.

Respect your customers and coworkers. Courtesy and respect are the social lubricant
with everyone. Treat each person as you desire to be treated, Please and Thank you are the
beginning. You are a member of a team and should act and work accordingly. Please help
each other out and treat each other kindly.

Warning Notices and Evaluations

Warning notices are issued in the event that you have violated a policy or are in need of
improvement in certain areas. Warning notices can be issued for the following; improper
uniform, excessive lateness, unexcused absence, inadequate job performance,
insubordination or violation of any policy set forth. Warning notices can result in a written/
verbal warning, suspension and/or termination. Evaluations will be given periodically to
ascertain your performance. Evaluations will also be given when there is a need to improve on
an area of performance. Failure to correct a problem will result in termination of job.
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POLICIES
FOH Uniforms and On-duty Grooming

FOH employees are responsible for coming to work in the appropriate uniform.
uniform. All FOH Staff: Black pants or dark denim (not tight), black FBF Tshirt, black belt and
black shoes. Shoes must be closed toe and have a low heel. Restaurant floors can be slippery;
employees must purchase shoes with non-slick/non-skid soles.

All uniforms must be clean, pressed and professional. Please do not wear excessive
makeup, jewelry, or fingernail polish to work. No strong perfume or cologne - many people
are sensitive to scents AND it interferes with the dining experience smelling and tasting
food, beer and wine. Any hair that reaches your shoulders must be neatly pulled back. Beards
and mustaches must be neat and trimmed. Please practice good hygiene. No touching face
or hair in dining room or in kitchen.

Additional server uniform items: pens (plain black-click pens - no logos, etc.), pad or
paper for taking orders, 2-step wine key, small lighter and a personal bank (at least $40 broken
down including some coin change). Kitchen staff are responsible for the uniform policy set by
Chef Jeff, grooming and hygiene standards as above.

FOH Tip Out Structure

Servers will tip out 8% of bar sales to the Bar and 2 % of Food Sales to the FOH.
Bartenders will also tip out 2 % of Food Sales to the FOH. Servers and bartenders will tip out
dishwashers directly, consider the volume of the shift.
SERVERS: You must declare your total tips (less FOH and Bar Tip out) at the end of each shift.
BARTENDERS: you must declare your portion of credit card and cash tips (less FOH tip outs).

Food, drink and benefits

You may have unlimited fountain sodas, iced tea or house coffee. Please keep drinks
covered in food service areas and do not use glassware. Meal discount is 50% off one plate,
bowl or burger per working shift. (Waygu plate and specials excluded) All food items must be
rung in before you get them. Do not ask the kitchen for food that has not been rung in. You
are not allowed to go behind the line and prepare your own food.

Employees of LEGAL drinking age may enjoy a shift drink (draft beer or glass of wine, on
occasion some beers or wine may not be available for shift drink) after clocking out. After your
shift, you may sit anywhere provided that you have changed out of your uniform (BOH or FOH)
and there are no paying guests waitingfor tables or bar seats.
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POLICIES
Again, please do not discuss your customers or your tips while on premise. If you are clocked
out, please stay out of kitchen and service areas (no alcohol allowed in kitchen or server station).
As a guest, you are entitled to a 25% dining discount for your meal. Alcohol is not included in
the discount.
Updates and additions to the employee manual will be shared with staff.
Please retain this copy for your reference.

EXPECTATIONS
EMPLOYEE EXPECTATIONS

Our customers are the most important people in our business and deserve the most
courteous and attentive treatment. Every Food Bar Food Employee is expected to be polite to
customers and fellow employees, regardless of the situation.

Each time you interact with a customer or co-worker you have the opportunity to make
an impression about yourself and Food Bar Food. Remember the following Employee
Expectations to ensure that this impression is enjoyably memorable.

OBJECTIVE

Proper service etiquette is paramount to a memorable dining experience. All employees
will be adequately trained in exceptional customer care before they begin working shifts.

Conducting a Pre-Service Meeting

We will always hold a pre-service meeting (kitchen talk) to discuss the days specials or
any special circumstances of the upcoming shift (substitutions, seasonal items, 86 items)
Staff will taste specials. If you can recommend from experience, your suggestions have
instant credibility. We will provide verbal specials for memorization. Practice with each other,
present confidently, specify ingredient origins whenever possible.
Listen to customer feedback, especially negative, with an open mind - invaluable
information but only if its used.

Responding to a Returned Meal

Dont be defensive. Take the opportunity to investigate to make sure that the product is
sound.
Analyze the validity of the complaint to avoid repeating the problem, not to dispute the
customers claim.
Dont exacerbate the situation by dwelling on the complaint. Work harder on making the
solution as speedy as possible.
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EXPECTATIONS
Be apologetic but dont go overboard. Communicate quickly with expo/Chef to resolve,
update manager about customer issues and steps taken to remedy.
Listen to customer feedback, especially negative, with an open mind. Its invaluable
information but only if its used.

What Makes a Good Server?

Servers are essentially internal marketing tools. YOU, the server are the link between our
customers and sales, so we want a server who is going to be successful at marketing the menu
and establishment to our guests. Obviously, knowledge and experience can make a person a
good server, but additional character traits are crucial for being an exceptional server. These
are the qualities we are looking for in our staff:

Effective Communicator

One of a servers main jobs is to communicate with customers and the rest of the staff.
Servers should be able to communicate with a wide range of personalities. This
communication extends to facial expressions and body language. If a server is frowning at a
guest, he or she is communicating negative emotions, whereas a natural smile implies a
welcoming emotion.

High Energy

Restaurant serving is a tough job that requires many hours of walking and long periods on
your feet. Servers need to be able to maintain this energy level throughout a shift.

Flexibility
Servers should be flexible and able to deal with sudden, unexpected rushes that require them
to extend their shift. They also need to be flexible and tolerant in dealing with the public.

Handle Stress

The restaurant world is a stressful one, and servers will have to deal with physical and
mental stress on a daily basis. This stress can take the form of annoying customers, a surly
kitchen crew, another server that wont pull his or her own weight, or simply dealing with a full
restaurant.
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EXPECTATIONS

Cooperative

Restaurants require a good deal of teamwork and cooperation. Therefore, servers should be
willing to pitch in and help. For example, a good server will help the salad person when he or
she is backed up; a less than ideal server would stand and wait for his or her salads.

Courteous

Servers should be polite and courteous with their managers, fellow employees and guests.
There are no ifs, ands or buts about it! Seems like common sense, but its amazing how many
servers dont treat guests with common courtesy. Thank you and Youre welcome are the
foundations of our vocabulary. The terms maam and sir are appropriate as well.

Empathetic
Good servers can read a customer quickly and see if they want to be alone or are interested in
chatting. This ability to feel and reflect another persons mood is helpful for setting the right
tone for a guest. If a solitary diner is reading, the server shouldnt loiter, automatically assuming the person is lonely. If the guest encourages conversation, thats fine; otherwise, he or she
may simply be interested in the book theyve brought along!

Smile
This is one of the simplest yet most important things everyone can do. Smiling sets the tone
and sets everyone at ease; it makes the server approachable for the customer. If the staff is
unsmiling and surly, customers may never return to your establishment.

Make Eye Contact

As a culture, Americans tend to trust people who look you in the eye. Look directly at the customer you are addressing. Give your guests your undivided attention and let them know that
you are listening. Dont stare at the table, the floor or the artwork on the wall. Clear your head,
smile and pay attention. Make sure youre at the table when youre talking. Dont talk to your
guests as youre flying by; it makes people feel unimportant, and no one likes that feeling.

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EXPECTATIONS
Recognition
Recognition is very important, but it doesnt necessarily need to be elaborate. It can be as simple as addressing the customer by name or welcoming them back to FBF

Neat Appearrance

Servers need to be neat and clean. The servers appearance indicates to our guests how clean
and organized our facility is. If the server runs up to the table frantically searching for a pen,
wearing a dirty apron and shirt, the customer is going to feel that this reflects how much we
care about the rest of our operation.

Resolve Problems

We expect the entire staff to resolve any problems-quickly. If a customer gets the wrong order
or if their food is not prepared as they requested, apologize, offer to fix the problem and communicate the mistake to the MOD. You must also notify the kitchen that the replacement meal
needs to be turned around quickly. If you are unsure how to resolve a problem, communicate
all information clearly to the MOD so we can come up with a solution.

Be Knowledgeable

One of the best resources you have for increasing your tips is to be knowledgeable about the
menu. We expect you to be able to tell a guest if a special is gluten free or if the shrimp in a
special is sauted or grilled. Use language peppered with adjectives when describing menu
items; you want to provide the customer with a mouth-watering mental image. We also expect
you to be well informed about the establishment itself and be able to answer questions such
as operating hours or which credit cards are accepted.

Acknowledge the Customer Quickly

Customers need to be acknowledged, dont leave them waiting. Waiting will negatively affect
a customers mood and experience from the beginning. If you are swamped, ask for help as
appropriate (the MOD and FOH staff can help out). Even stopping for a second and saying, Ill
be right with you, will make the customer comfortable in the knowledge that they will receive
prompt, good service within seconds.

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EXPECTATIONS
Up-Selling
Up-selling will increase tips because youre increasing the total amount of the sale, and most
people tip on a percentage of the total. You can suggest sharing a dish for an appetizer, sides,
desserts and premium drinks. But dont strong-arm the guest, or launch into a canned sales
talk. Up-selling can seem disingenuous to a customer unless it is targeted to their needs. For
instance, if a customer orders a gin and tonic, then you could say, Do you prefer Bombay,
Hendricks or our house gin? This simple suggestion may influence a customer to order a call
brand rather than a well brand.

Service-What Not to Do!

Just as there is a list of tried-and-tested procedures that make great service, there is also
a list of things that inevitably lead to poor service.

All Thumbs

Clumsy staff not only look bad, but can cause accidents. We expect you to handle trays and
plates with grace and confidence throughout the restaurant. If you are not confident in your
tray handling skills you need to ask for help and practice!

Unkempt Appearance

Your physical appearance should make a good impression on our guests. Uniforms are required to be neat. All employees should be well groomed and should not smell offensive.

Attitude
Dont ignore your guests. Even though some waitstaff do the job adequately, their attitude
leaves a lot to be desired. Surly servers who seem to be in a hurry or who fail to make eye
contact do nothing for guests appetites. This attitude will not be tolerated at Food.Bar.Food.

Dont Be Intrusive

Customers want attention and service, not another person at the table. We expect you to be
attentive without being overbearing or intrusive. Servers should never get too personal with
guests, nor should they engage in overly long conversations.

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MENU ITEMS | DEFINITIONS

MENU

Having the appropriate knowledge of our unique menu is essential for all employees. In
order to sell the items employees, especially servers, must be able to properly describe to our
guests each item on the menu, as well as be able to suggest a favorite, recommended pairings,
and describe the flavors of each dish. Additionally, employees should be capable to inform our
guests of the nutritional information of dishes and how they are prepared.

OBJECTIVE

All employees will gain the knowledge and comprehension needed to be able to
efficiently and consistently explain every aspect of the menu to Food Bar Foods customers.

MENU DEFINITIONS
Ancho
Dried poblano, a mild chili pepper originating in the state of Puebla, Mexico. The
anchois the sweetest dried chilies
Adzuki
Beans (adzuki) are common in Japanese cooking, russet-colored with a strong, nutty, sweet
flavor high in protein and low in calories.
amFOG
In the early years the farm, at the base of Afton Mountain, operated as a vegetable farm, an
orchard and a greenhouse business (hence, amFOG). In 2012 the mushrooms became the sole
farm crop and focus for amFOG.
Boba
Black tapioca pearls are the perfect bubbles in bubble tea, also known as boba, black tapioca
pearls are small, round balls made from tapioca starch - sweet and somewhat gummy. These
are the same boba pearls as those used at gourmet bubble tea shops.
Caf du Monde
The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French
Market. Best known for its caf au lait and its French-style beignets. In the New Orleans style,
the coffee is blended with chicory. Chicory adds an almost chocolate flavor.
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MENU ITEMS | DEFINITIONS

Chicory
The roots are baked, ground, and used as a coffee substitute and additive (in the
Mediterraneanregion and in parts of Southeast Asia, South Africa and southern United States,
particularly inNew Orleans). It has been more widely used during economic crises such as
theGreat Depressionin the 1930s and duringWorld War IIin Continental Europe.
Chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is
made from coarsely chopped pork and red pepper and seasoned with chili and paprika.
Mexican chorizo is made with fresh pork while Spanish chorizo uses smoked pork. Chorizo
can be bought as a whole sausage of either soft cooking chorizo, which must be cooked
before eating, or a firmer, drier cured sausage which can be sliced and eaten withoutcooking.
It is also sold thinly sliced, like salami, to be enjoyed raw as tapas. Spanish chorizo gets its
trademark smoky flavor and rich red color from Pimenton, which is smoked Spanish paprika,
and is usually very spicy. Uncooked chorizo is softer to the touch and, when cooked, releases a
delicious spicy red oil. Our menu uses a Mexican/Central American style chorizo.
Crme Fraiche (krem fresh)
Is a cream that is naturally soured. It is thick and soft, with a smooth and velvety texture and a
rich and tangy, almost nutty, flavor.
Dry U10 scallops
Are shucked on the boat, they go into a dry container with no water or preservatives. Their
flavor is more pure and concentrated. They have a shorter shelf-life, but this means that theyre
fresher when you buy them. U stands for under, indicating that it would take fewer than 10
of these to make up a pound.
Dulce de leche (DOOL-se de LE-che)
Is a combination of milk and sugar that has been slowly cooked until the sugars caramelize,
producing a thick, creamy, intensely flavored spread, a South American confection
Focaccia (focaccia)
Flat Italian bread, sprinkled before baking with olive oil, salt, and often herbs
Gruyere (gree-YEHR)
Is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese.

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MENU ITEMS | DEFINITIONS

Guanbana
The Spanish name for Soursop. The flesh of the fruit consists of an edible, white pulp, some
fiber, and a core of indigestible, black seeds. The flavor has been described as a
combination of strawberry and pineapple, with sour citrus flavor notes contrasting with an
underlying creamy flavor reminiscent of coconut or banana. The pulp is used to make fruit
nectar, smoothies, fruit juice drinks, as well as candies, sorbets, and ice cream flavorings.
Hibiscus Flowers
Are well known to gardeners as colorful blooms. These herbs come from a member of the
mallow family known as Hibiscus sabdariffa, or more commonly the rosemallow. The mallow
family is a genus of tropical and sub-tropical plants that includes cocoa, cotton and okra as
well as other natural herbs from such regions. Dried Hibiscus Flowers have many uses that
include commercial, culinary and medicinal. The organic herbs are also quite edible; fresh, cut
Hibiscus Flowers are eaten in salads, while the dried pedals are frequently brewed in tea. The
tart flavor is reminiscent of mild cranberry juice.
Kaya toast
Is a well-knownsnackinSingaporeandMalaysia. The toast is prepared withkaya, a coconut
jam made with sugar,eggs, and coconut milk infused with the flavor of pandan leaves. The
leaves have to be bruised or boiled in order to release their flavor. The leaves are described as
having a rose like, almond, pine and milky sweet flavor, nick-named the vanilla of the East
they are used in both sweet and savory dishes throughout South East Asia.
Kimchi (kimchee)
Is a traditional Korean dish made of vegetables, such as cabbage or radishes, that are salted,
seasoned and allowed to ferment. It is often described as spicy or sour.
Lychee
Also spelled Litchi, Lichi, or Leechee has been the favorite fruit of the Cantonese since ancient
times. Its introduction into the Western world came when it reached Jamaica in 1775. The
fruits, produced in clusters, are oval to round, strawberry red in color, and about 25 mm (1
inch) in diameter. The brittle outer covering encloses white, translucent, watery flesh and one
large seed. The fruit is eaten fresh, canned, or dried, as the litchi nut of commerce. The flavor of
the fresh pulp is musky; when dried, it is acidic and very sweet. Lychee should be avoided by
anyone with a TREE NUT ALLERGY as a potential ALLERGEN
Mirepoix (mir-pw)
Is a mixture of chopped celery, onions, and carrots
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MENU ITEMS | DEFINITIONS

Miso (miso)
Is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus
Aspergillus oryzae. Miso is typically salty, but its flavor and aroma depend on various factors in
the ingredients and fermentation process. Different varieties of miso have been described as
salty, sweet, earthy, fruity, and savory.
Mountain View Farm
Located in Fairfield, Virginia on a beautiful 250 acre dairy farm, currently milking around 120
Holstein, jersey and cross-bred cows twice daily. All products are made with milk fresh from
their cows and processed right on the farm.
Naan nan or khamiri
Is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. It is
thought to have originated in India since the Tandoor oven in which it is made originated
there.
Parsnip
Looks like a white, overgrown carrot. It is sweet with a texture like a sweet potato and can be
eaten raw or cooked.
Pt(pah-TAY)
Is French for pie. It is traditionally served baked in a crust (en crote) or molded as a terrine
(a French meat loaf dish made with ground or finely chopped meat) Today, the terms pt and
terrine are often used interchangeably. Pt is simply a mixture of seasoned ground
seafood, poultry, meat or vegetables, and often a combination of several different base
ingredients.Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all
candidates for pt. The grind can be smooth and creamy or on the chunky side. It may be
served hot or cold,
molded or unmolded. Our pate is a rustic, country style pork pate studded with pistachios
(served cold).
Pico
Abbreviation of pico de gallo, also called salsa fresca, is a fresh, uncooked salad made from
chopped tomato, white onion, and chilies
Queso Blanco
is a Mexican soft, unaged fresh cheese made out of pure cows milk (or a combination of cow
and goats milk). The texture and flavor of Queso Blanco is mild, firm and crumbly.
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MENU ITEMS | DEFINITIONS

Risotto (risotto)
A classic Italian rice dish, risotto is traditionally prepared with Arborio rice, a variety of
short-grained rice. Because it undergoes less milling than ordinary long-grained rice, it retains
more of its natural starch content. Cooking releases this starch, giving risotto its creamy
consistency.Like pasta, Arborio rice is preparedal dente, which means that it should be
slightly firm to the bite.
Sake or sak
Is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is
sometimes referred to in English-speaking countries as rice wine.
Soba
Is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from
buckwheat flour, and in Japan can refer to any thin noodle. Soba noodles are traditionally
served either chilled with a dipping sauce, or in hot broth as a noodle soup. The soba noodles
that we use are made from a blend of buckwheat and regular flour so they are NOT GLUTEN
FREE.
Sriracha
Is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and
salt. Known for the rooster on the bottle.
Surimi
A Japanese word that literally means ground meat. Also known as crab stick or imitation
crab, it is made from mild-tasting white fish, usually Alaskan Pollock and Pacific Whiting. The
flavor can be similar to that ofcrab, shrimp, lobster, or other shellfish, but its far more
convenient, has a much longer shelf life, and - since its cooked during processing - is easy to
use. Its found in seafood salads and sushi, such as California rolls, and even ceviche. In Asian
cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods. The
most common surimi product in the Western market is imitation crab meat.
Tahini
A paste made from ground sesame seeds, nutty and creamy.
Tamari
Wheat free/gluten free soy sauce

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MENU ITEMS | DEFINITIONS

Tamarind
A tamarind tree is very large (up to 100 feet tall) and grows very slowly. It is native to Africa but
grows well in any tropical climate. It bears fruits that are around 6 inches in length and look
like a large, curved bean pod. The ripened sticky pulp has a musky flavor and is sweet and
sour due to the sugars and the acid content.
Tri-tip steak
The tri-tip is full of flavor because of excellent marbling and very tender as long as you dont
overcook it. Temp options for this dish on our menu are R, MR and M, Chef Jeff does not
recommend cooking this beyond Medium temp.
Wades Mill
Is a grist mill and national historic district located in Raphine, Virginia. The mill is powered by a
21-foot water wheel that is fed by a nearby stream (known originally as Captain Joseph
Kennedys Mill Creek). Wades Mill is one of the few remaining flour mills that still produces a
wide variety of flours exclusively on mill stones. The Shenandoah Valley flour mill is on the
National Register of Historic Places

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MENU ITEMS | BEER

BEER NOTES
ABV
Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer.
Ale
Beers distinguished by use of top fermenting yeast strains. The top fermenting yeast perform
at warmer temperatures than do yeasts used to brew lager beer, and their byproducts are
more evident in taste and aroma. Fruitiness and esters are often part of an ales character. Ales
cover a large range of products, from pale ales to dark ales, that present a diversity of tastes
and levels of alcohol content (bitter, brown, light, mild, pale, old, scotch ale).
American Pale Ale
Beer based on the British Pale Ale style but with added hops and alcohol and a crisper taste
Amber
Any top or bottom fermented beer having an amber color, that is, between pale and dark.
Barley
A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Barley Wine
An English term for an extra-strong ale (implied to be as potent as wine).
Bitterness
The perception of a bitter flavor, in beer from iso-alpha-acid in solution (derived from hops). It
is measured in International Bitterness Units (IBU) A system of indicating the hop bitterness in
finished beer.
Bock
German word for strong beer. It is a lager, usually dark, made from barley malt that usually
displays a malty sweetness and relatively high alcohol content while limiting the presence of
hop bitterness. Bock beers are traditionally served in autumn, late winter or spring.
Body
Thickness and mouth-filling property of a beer described as full or thin bodied.
Bottle-conditioning
Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.
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Bottom-fermenting yeast
One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low
temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the
bottom of the tank. Also referred to as lager yeast.
Brown Ale
A reddish-brown colored ale known in England as a thirst-quencher and displays hints of
chocolate and fruity sweetness. American versions are more alcoholic (due to increased malt)
and more bitter (due to increased hops) but they still display the basic features of chocolate
and fruit.
Caramel malt
A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer.
Caramel malt has a high concentration of unfermentable sugars that sweeten the beer and,
contribute to head retention.
Conditioning
Period of maturation intended to impart condition (natural carbonation). Warm conditioning
further develops the complex of flavors. Cold conditioning imparts a clean, round taste.
Conditioning Tank
A vessel in which beer is placed after primary fermentation where the beer matures, clarifies
and, is naturally carbonated through secondary fermentation. Also called bright beer tank,
serving tank and, secondary tank.
Dopplebock
Double Bock. An extra strong (alcohol content) bock beer that is usually tawny or dark brown
in color.
Dry-hopping
The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.
Enzymes
Catalysts that are found naturally in the grain. When heated in mash, they convert the starches
of the malted barley into maltose, a sugar used in solution and fermented to make beer.
Ester
Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.
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Fruity/Estery
Flavor and aroma of bananas, strawberries, apples, or other fruit; from high temperature
fermentation and certain yeast strains.
Fermentation
Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Grainy
Tastes like cereal or raw grain.
Hang
Lingering bitterness or harshness.
Hard Cider
A fermented beverage made from apples.
Hefe
A German word meaning yeast. Used mostly in conjunction with wheat (weiss) beers to
denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These
beers are cloudy, frothy and, very refreshing.
Hop
A climbing plant much like a grape vine. Hops contain oils and resins that provide beer with a
bittering balance in taste and aroma to the sweetness of the malt. Oils contribute to the taste
and aroma with resins acting as bittering agents. Hops are added to boiling wort or
fermenting beer to impart a bitter aroma and flavor.
India Pale Ale
Commonly referred as an IPA, it is a stronger, hoppier version of a pale ale. The term
originates from the difficulties of British brewers to make beer that could sustain the long
voyage from England to India in the 1700s. The solution was to add hops to already fermented
beer to act as a perserving agent. Hops are now not only added to fermented beer (dry
hopping) but are also boiled in the wort.
Lager
Any beer fermented at low temperatures using bottom fermenting yeast and then stored
(lagered) in cool conditions in order to clear away imperfections to ensure a clean taste.
Usually golden in color but can be dark. Since the fermentation is at low temperatures, the
yeast byproducts are reduced and a cleaner more crisp beer is the result.
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Lambic
Spontaneously fermenting style of beer brewed from malted barley and unmalted wheat and
is unique to Belgium.
Light Beer
American term indicating a pilsner-style beer that is relatively low in calories and alcohol
content.
Malt
Malt refers to grains that have been soaked in water until they are partially germinated
(malted) and then kilned, this releases starches which are turned into fermentable sugar.
When yeast is added, these fermentable sugars become alcohol and carbon dioxide. Malt also
gives beer its sweet flavor.
Mash
(Verb) To release malt sugars by soaking the grains in water.
(Noun) The resultant mixture.
Mead
Meads are produced by the fermentation of honey, water, yeast and optional ingredients such
as fruit, herbs, and/or spices.
Mouthfeel
A sensation derived from the consistency or viscosity of a beer, described, for example as thin
or full.
Pale Ale
An ale brewed with pale malts (lightly kilned) giving it an often honey-like or caramel
sweetness. They are often bronze or copper colored as opposed to the dark brown or blakc of
porters and stouts, hence the term pale ale. Some English brewers use this term to describe
their premium bitters.
Porter
A London style of beer. It is a lighter-bodied companion to stout. Porters are roasted-tasting
dark brews that are bottom-fermented and stronger in alcohol.
Priming
The addition of sugar at the maturation stage to promote a secondary fermentation.
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Reinheitsgebot
Purity Law originating in Bavaria in 1516 and now applied to all German brewers making
beer for consumption in their own country. It requires that only malted grains, hops, yeast and
water may be used in the brewing.
Secondary fermentation
Stage of fermentation occurring in a closed container from several weeks to several months.
Stout
Originally a Stout Porter. It is a strong porter that is extra-dark, almost black in color, due to
the use of highly roasted malts.
Weisse/Weissbier
A German term for beer made with malted wheat.
Top-fermenting yeast
One of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer
temperatures and are able to tolerate higher alcohol concentrations than bottom-fermenting
yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as
ale yeast.
Wort
The sweet liquid made from malted grains, boiling water and hops that yeast cells cause to
ferment.
Yeast
Yeast cells love to eat sugar. In doing so, they cause the wort to ferment, which produces
alcohol and carbon dioxide. Yeast also conveys its own flavor and can be used to give a fruity
flavor to beer.

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MENU ITEMS | LIQUOR

LIQUOR NOTES
ABV
Alcohol by volume, the alcoholic strength of a drink measured as a percentage of the whole
volume
AGAVE
Mexican succulent plant, whose hearts form the basis of tequila and mescal
AGING
The process of maturing wine or spirits, usually in wooden containers, especially oak. This
develops character and complexity.
APERTIF
A drink taken before a meal to stimulate the appetite
BOURBON
The most important style of American Whiskey, made from barely, rye and corn.
Bourbon whiskey is made primarily in Kentucky from a mash consisting chiefly of corn (Jim
Beam-Kentucky Straight Bourbon Whiskey [best known and biggest selling whiskey in the
world], Jack Daniels-Tennessee Whiskey and Makers Mark are well known examples of
Bourbon)
BRANDY
The word brandy is derived from the Dutch word brandewijn literally burned wine. The
name refers to the process of heating wine to concentrate its alcohol and create a spirit in
other words, distillation. The best brandies in the world come from the Cognac (double
distillation in a pot still) and Armagnac (continuous distillation in a patent still) regions of
southwestern France. (Martell, Remy Martin, Hennessy, Courvoisier) . Chilean brandy is
known as Pisco dates back to the Spanish invasion of the country in the 16th century.
CANADIAN WHISKEY
traditionally made from rye (Seagrams VO, Crown Royal and Canadian Club)
CACHACA (kah-SHAH-sah)
Cachaca is Brazilian liquor made from distilled sugar cane juice while rum is distilled from
molasses. Cachaca is distilled directly from the juice of the unrefined sugar cane. Name means
burning water.
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DIGESTIF
A drink taken after a meal to settle the stomach and aid digestion.
DISTILLATION
Boiling a liquid to produce alcohol vapor, then condensing the liquid alcohol. The basis of
spirit and liqueur production.
GIN
Gin is a grain spirit flavored with juniper berries and other botanicals assorted herbs and
spices. The exact combination of herbs, seeds, and peels used for flavoring varies from one
brand to another, but the flavor of juniper berries always predominates. Many of the most
popular gins are imported from England which is the original home of gin. The word gin is an
English contraction of the word genever, the Dutch word for juniper. Gin was the
dominant white spirit in the US until the rise of Vodka in the 1960s. Gin is undergoing a
resurgence along with many classic cocktails. (Beefeater, Tanqueray, Bombay Sapphire,
Hendricks, Seagrams Extra Dry Gin)
IRISH WHISKEY
is made slightly differently from Scotch Whiskey: it uses a higher proportion of raw, unmalted
barley, and is usually distilled three times to Scotchs two. This results in a smoother taste and
texture, and lighter coloration. (Bushmills, Jameson, Redbreast)
MEZCAL
Spirit made from the agave plant in the Southern Mexican state of Oaxaca. Similar to
tequila but smokier and more earthy. Some is made con gusano with the worm included in
the bottle.
PROOF
American term indicating the alcoholic strength of a spirit; 100 proof is equal to 50% ABV
RUM
is distilled from sugar cane, and is usually produced in tropical countries, particularly the
Caribbean. The darkest style of rum is Jamaican or Navy rum. There are light rums, which are
clear in color and light in flavor and originate from Cuba. The third style is made from
molasses, Demerara has a golden color and a strong fruity flavor. The final style is rhum
agricole, a drink produced on the French-influenced islands made by fermenting sugar-cane
juice to give a fruity and distinctive spirit. Brazil makes a near-rum, from cane juice called
cachaca.
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SCOTCH
Whiskey made in Scotland from a mash that consists primarily of barley. There are three types
of Scotch--Malt, Grain and Blended. The Scots named whiskey (it means the water of life in
Gaelic). Malt whiskey is made from barley malt that is dried slowly on screens over smoldering
peat fires (the smoke), which is responsible for the unique taste of scotch. There are hundreds
of brands including (Glenmorangie, Glenfiddich, The Glenlivet, The Macallan, The Balvanie, and
Laphroaig).
TEQUILA
Tequila is distilled from the pinas (hearts) of the blue agave plant, which flourishes in the volcanic soil found in and around the plains of Jalisco. The agave plant looks like a giant pineapple. To make tequila, producers cultivate blue agave plants, which take between 8 and
12 years to mature. The pinas are cooked in steam for about two days. The sap is extracted ,
mixed with water and fermented in oak vats, then double distilled in copper pot stills to produce tequila. Tequila can be clear (unaged) - silver Blanco (Sauza Blanco, Herradura Silver,
Patron Silver). Reposado is Spanish for rested and is used to describe a tequila that has been
aged for between a few months and one year (Jose Cuervo Especial). An anejo is an aged tequila that has been matured in wood for between one and five years (Amber 1800) .
VODKA
The best vodka is made from potatoes, molasses or grain especially rye (mainly in Poland )
and wheat (mainly Russia and Sweden), barley (Finland) and corn (USA). It varies from 80 to
100 proof, is not aged, and has no color. Vodka is the worlds most popular spirit due to its
versatility. Chopin- smooth Polish potato vodka, Belvedere Polish rye, Stolichnaya Russian
wheat, Absolut and Level Swedish wheat, Ketel One traditional grain style Vodka from
Holland, Grey Goose French (blend of corn, wheat, rye and barley), Rain only vodka made
exclusively from organic American grain, Skyy US grain vodka, Smirnoff Russian origins,
now an international brand produced in the US.

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MENU ITEMS | WINE

WINE NOTES
Acidity
The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that
appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in
acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can
preserve the wines freshness and keep the wine lively, but too much acidity, which masks the
wines flavors and compresses its texture, is a flaw.
Aerate
The exposing of wine to oxygen (opening) to bring out the bouquet.
Aroma
is the smell of a young wine before it has had sufficient time to develop nuances of smell that
are then called its bouquet. The word aroma is commonly used to mean the smell of a
relatively young, unevolved wine
Balance
One of the most desired traits in a wine is good balance, where the concentration of fruit, level
of tannins, and acidity are in total harmony. Balanced wines are symmetrical and tend to age
gracefully.
Body
The weight and fullness of a wine that can be sensed as it crosses the palate. Wine ranges
from light-bodied to medium-bodied to full-bodied, a full-bodied wine being the heaviest.
Full-bodied wines tend to have a lot of alcohol, concentration, and glycerin.
Bouquet
As a wines aroma becomes more developed from bottle aging, the aroma is transformed into
a bouquet that is hopefully more than just the smell of the grape.
Chewy
If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to
as being chewy. High-extract wines from great vintages can often be chewy, largely because
they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel. Also
described as meaty or beefy.

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Concentrated Fine wines
whether they are light-, medium-, or full-bodied, should have concentrated flavors.
Concentrated denotes that the wine has a depth and richness of fruit that gives it appeal and
interest. Deep is a synonym for concentrated.
Corked
A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean
or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork,
which is similar to wet cardboard.
Estate Bottled
The term on a bottle indicating that the wine was produced completely by one vineyard
(cultivation of grapes, fermentation, aging & bottling).
Extract
This is everything in a wine besides water, sugar, alcohol, and acidity.
Fermentation
The conversion of ripe grapes to alcohol and carbon dioxide gas through a yeast agent.
Focused
Both a fine wines bouquet and flavor should be focused. Focused simply means that the
scents, aromas, and flavors are precise and clearly delineated. If they are not, the wine is like an
out-of-focus picture-diffuse, hazy, and possibly problematic.
Fruity
A very good wine should have enough concentration of fruit so that it can be said to be fruity.
Fortunately, the best wines will have more than just a fruity personality.
Full-bodied Wines
rich in extract, alcohol, and glycerin are full-bodied wines.
Hard Wines
with abrasive, astringent tannins or high acidity are said to be hard.
Harsh
If a wine is too hard it is said to be harsh. Harshness in a wine, young or old, is a flaw.

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Herbaceous
Many wines have a distinctive herbal smell that is generally said to be herbaceous. Specific
herbal smells can be of thyme, lavender, rosemary, oregano, fennel, or basil.
Intensity
Intensity is one of the most desirable traits of a high-quality wine. Wines of great intensity
must also have balance. They should never be heavy or cloying. Intensely concentrated great
wines are alive, vibrant, aromatic, layered, and texturally compelling. Their intensity adds to
their character, rather than detracting from it.
Jammy
When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is
a very concentrated, flavorful wine with superb extract.
Lean
Lean wines are slim, rather streamlined wines that lack generosity and fatness but can still be
enjoyable and pleasant.
Long
A very desirable trait in any fine wine is that it be long in the mouth. Long (or length) relates
to a wines finish, meaning that after you swallow the wine, you sense its presence for a long
time. (Thirty seconds to several minutes is great length.) In a young wine, the difference
between something good and something great is the length of the wine.
Lush
Lush wines are velvety, soft, richly fruity wines that are both concentrated and fat. A lush wine
can never be an astringent or hard wine.
Mouth-filling
Big, rich, concentrated wines that are filled with fruit extract and are high in alcohol and
glycerin are wines that tend to texturally fill the mouth. A mouth-filling wine is also a chewy,
fleshy, fat wine.
Nose
The general smell and aroma of a wine as sensed through ones nose and olfactory senses are
often called the wines nose.

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Oaky
At some properties, a percentage of the oak barrels may be new, and these barrels impart a
toasty, vanillin flavor and smell to the wine. If the wine is not rich and concentrated, the barrels
can overwhelm the wine, making it taste overly oaky. Where the wine is rich and concentrated
and the winemaker has made a judicious use of barrels, however, the results are a wonderful
marriage of fruit and oak.
Off
If a wine is not showing its true character, or is flawed or spoiled in some way, it is said to be
off.
Oxidized
If a wine has been excessively exposed to air during either its making or aging, the wine loses
freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.
Peppery
A peppery quality to a wine is usually noticeable in wines that have an aroma of black or white
pepper and a pungent flavor.
Plummy
Rich, concentrated wines can often have the smell and taste of ripe plums. When they do, the
term plummy is applicable.
Raisiny
Late-harvest wines that are meant to be drunk at the end of a meal can often be slightly
raisiny, which in some ports and sherries is desirable. However, a raisiny quality is a major flaw
in a dinner wine.
Ripe
A wine is ripe when its grapes have reached the optimum level of maturity. Less than fully
mature grapes produce wines that are underripe, and overly mature grapes produce wines
that are overripe.
Round
A very desirable character of wines, roundness occurs in fully mature wines that have lost their
youthful, astringent tannins, and also in young wines that have soft tannins and low acidity.

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Residual Sugar
The unfermented sugar left in a wine following fermentation that provides the sweetness.
Smoky
Some wines, either because of the soil or because of the barrels used to age the wine, have a
distinctive smoky character.
Soft
A soft wine is one that is round and fruity, low in acidity, and has an absence of aggressive,
hard tannins.
Spicy
Wines often smell quite spicy with aromas of pepper, cinnamon, and other well-known spices.
These pungent aromas are usually lumped together and called spicy.
Stalky
A synonym for vegetal, but used more frequently to denote that the wine has probably had
too much contact with the stems, resulting in a green, vegetal, or stalky character to the wine.
Supple
A supple wine is one that is soft, lush, velvety, and very attractively round and tasty. It is a
highly desirable characteristic because it suggests that the wine is harmonious.
Tannic
The tannins of a wine, which are extracted from the grape skins and stems, are, along with a
wines acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when
young, but gradually fall away and dissipate. A tannic wine is one that is young and unready to
drink.
Thin
A synonym for shallow; it is an undesirable characteristic for a wine to be thin, meaning that it
is watery, lacking in body, and just diluted.
Toasty
A smell of grilled toast can often be found in wines because the barrels the wines are aged in
are charred or toasted on the inside.
Tobacco
Some red wines have the scent of fresh tobacco. It is a distinctive and wonderful smell in wine.
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Unctuous
Rich, lush, intense wines with layers of concentrated, soft, velvety fruit are said to be unctuous
Varietal
Refers to a wine produced solely from one type of grape.
Vintage
The year in which a wine was bottled, often displayed on the label. (May also refer to a good
year).
Viscous
Viscous wines tend to be relatively concentrated, fat, almost thick wines with a great density of
fruit extract, plenty of glycerin, and high alcohol content. If they have balancing acidity, they
can be tremendously flavorful and exciting wines. If they lack acidity, they are often flabby and
heavy.
Volatile
A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic
bacteria present. It is a seriously flawed wine.
Woody
When a wine is overly oaky it is often said to be woody. Oakiness in a wines bouquet and
taste is good up to a point. Once past that point, the wine is woody and its fruity qualities are
masked by excessive oak aging.

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ACTIVITY | PAIRED
PAIRED ACTIVITY
Scenarios
(20-22 minutes)

INSTRUCTIONS

Everyone will be partnered with another individual. Each pair should consist of one person who has a considerable amount of experience at Food Bar Food, while the other person is
a newly hired employee. (2 minutes)

ACTIVITY

Activity will utilize role-playing technique, one partner will play a customer who is extremely unhappy with the service they have received and the other partner will play the waiter/waitress. Then the roles switch. (6-9 minutes)

QUESTIONS FOR DISCUSSION

(Done with the group as a whole - 8-10 minutes)

1. How did you feel being on the receiving end of this interaction?
2. What strategies were the most useful in dealing with this extremely unhappy customer?
3. What is the best way to deal with this type of customer?
4. Did this role-playing activity help you feel more ready to handle this type of situation if and
when it occurs?
5. What did you take away from doing this activity? How can you apply what you learned from
this activity to your experiences as a server at Food Bar Food?

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ACTIVITY | GROUP
GROUP ACTIVITY
Dont Dodge The Ball
(5-10 minutes)

INSTRUCTIONS

Gather all employees who are about to work the next shift and create a circle.

ACTIVITY

Throw a beach ball in the air and whoever catches it must rattle off a selling point of
something currently on the menu at Food Bar Food before passing it to the next person. Encourage each department to use their own job skills to come up with original ideas.
For example, a prep cook might say, Fresh chopped basil from the farmers market and a bartender might offer, Gin Blossom: gin, elderflower and pear nectar

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