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Out of Our Minds
Monday, December 20, 2004 3:45 PM
Asking and Answering
Kevin Salwen on Culture

A new restaurant called Shout is planning to open in the food court of our office complex. I was struck by the questionnaire that management is asking prospective employees to fill out. Along with the usual experience, education and legality questions, came this set. How would you do?

1. What is the difference between sushi and sashimi?
2. Name four different vodkas.
3. If a guest is still eating a salad and you arrive with the entree, what are your options?
4. What are two differences between Cabernet Sauvignon and Pinot Noir?
5. Name four temperatures for ordering a steak.
6. What is in a Cosmopolitan martini?
7. Name four different types of fish.
8. If someone only orders an entree, what would you suggest?

I must say, I find myself intrigued by what the correct answers might be to a few of them, namely 3 and 8.


martin - 12/21/2004 2:50:16 PM
Well...I'm pretty sure I'd fail. I'd score big with the steak by offering Pittsburgh (seared and served) as an option and with a wide array of fish choices as well. However, I'm likely to fall short on some of the others.

It is appealing that a criteria is being established that speaks to the real reason I actually want to go to a restruant: being 'served'. Nothing drives me nuttier than sitting in an over-priced/but extremely nice setting and getting poor service.
Effern - 12/20/2004 5:27:06 PM
Let's see how close I'd come to making the 'callback' list: (I'm not using Google)

1. My understanding is that what we generally call 'sushi' is really 'sashimi'. I'm not a sushi guy so I'll pass beyond that.

2. Now we're talking: Depends on what you mean by 'type': Rye, grain, wheat, potato, sugar beet. Absolut, Glacier, hangar One, Grey Goose, Vox, etc etc etc.

3. Ideally, I would have 'checked up' on the customers and known that they were still eating their salads before bringing the entrees out. I never worked in food services, just thinking about what I prefer from my wait staff.

4. I'm not a red wine guy. Razz.

5. Rare, medium, well, medium well/rare.
(if you want the 'degrees' I dunno.)

6. Vodka, cranberry juice/mix, lime. (I think I missed an ingredient, but no Google!)

7. Trout, tilapia, salmon, perch.

8. Not sure what is being asked for here, other than possibly 'suggestive selling' something like an appetizer and a salad in lieu of an entree. Otherwise the surf and turf? :-)

There's mine, not sure if I want to know how I did.


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