The Original Carving Guy ! - In the Old Country Buffet Training Video

your other shift duties we'll begin with your second shift duty greeting and serving guests good evening fine enough to eat today boy i'll say well that's great would you care for camera beef a little both i think all right making friendly conversations like this is a big part of greeting and serving guests at other buffet style restaurants guests often feel they're on their own once they've paid for the meal no one pays much attention to them at old country buffet we work hard to make sure our guests never feel that way as a carver you spend a little more time with guests their team members that means you have a great chance to make them feel welcome and appreciated by greeting the guest warmly and holding brief conversations as you serve them you say to our guests we're glad you're here let's take a closer look at greeting guests every conversation you hold with guests should begin something like this good evening or hi how are you once you've greeted the guest start a brief conversation try asking a question the guest can answer in a sense or two you might ask something like this is it still hot out there or this did you catch a game last night or this have you tried the lasagna it's my favorite don't forget to hold quick conversations with our younger guests too children often play a big part in deciding which restaurant their parents visit we want them to feel welcome and special here too so start conversations with children by saying something like this what grade are you in at school or this have you decided what dessert you're gonna have or this do you like hot fudge sundaes once you've held a brief cassation it's time to move on to the second half of this shift duty serving the guests begin by asking would you go for some hammer beef ham please once guests have chosen what meat they want you carve a slice of it exactly what size of slice you will serve will be a judgment call on your part unless this makes a special request we don't limit the can have we do however manage it to reduce waste here are some guidelines for knowing how much meat to serve a guest when your guest's plate has very little on it carve a full cut lay it over the bare portion of the plate children usually prefer smaller portions carve them a smaller cut place it on an open section of the plate if your guests plate looks like this quarter cut or a half cut of the meet the guest requests sometimes guests will tell you exactly what size of cut or number of pieces they want other guests will ask you to carve a slight thicker than our usual dime width these guests all feel they're getting more when getting a thicker cut actually the thin cut ensures them a tender piece of meat which is why we carve dime thicknesses if a guest asks you like a half inch slice of that roast beef please say something like this i'd be glad to carve you that thinner slices are more tender though would that be all right you can always come back up for more okay of course if the guest insists on a thicker slice honor the request no matter what the topic of your conversation has been or what size slice you've served you'll end each guest contact with the same phrase how's that for you that's fine thanks asking how's that make sure guests are happy with the slice they received if they're not or if they also want a slice of a different meat you can correct the situation promptly guests will sometimes ask you questions about the food we serve and how we prepare it to be ready for these questions make the most of opportunities to learn about our menu items if you are asked a question you can't answer find someone who can answer it the nearest manager is usually a good place to start your third shift duty is maintaining the carving station as you carve and serve meats your station quickly loses the cleanliness and appeal it had when the restaurant opened throughout your shift you'll complete routine cleaning and maintenance tasks to return your station to its original appearance here are some of the tasks you'll complete wipe grease from the carving board with a paper towel grease and meat scraps spoil the appearance of your station wipe them away frequently discard the used paper towels in the waste basket immediately keep the waste basket in a spot that is then wipe the carving board front board and stainless steel surfaces with a clean sanitized towel between groups of guests to wipe your carving knives and chef's forks with your clean sanitized towel keep an eye on the walls mirrors sneeze guards and floors around your station to make sure they stay clean if they aren't use the time between guests to clean them or spills immediately by guarding the area personally or putting up a wet floor sign until the spill can be cleaned up damp mopping the area with hot soapy water and leaving the wet flying in place until the area is completely dry be sure to wash your hands after performing every cleaning task rinse out your towels frequently in sanitizing solution towels that aren't sanitized frequently not only are unappetizing to look at but they also leave streaks on the stainless steel maintaining the carving station includes maintaining carving knives to keep your knives sharp and ready to carve you use a grooved steel rod called appropriately the steel does actually sharpen the knife it owns it by aligning microscopic burrs on the edge of the blade after cutting about ten to fifteen slice of meat you'll notice that your knife isn't cutting as easily as it was when it was first sharpened it's then that you use the steel to restore the knife's edge here's how to use the steel note that the process is described for right-handed carvers if you are left-handed reverse the process before you start put a carver's protective glove on each hand hold the steel in your left hand hold steel so the point is up you will keep the steels tip up throughout this process hold the knife in your right hand place the blade of the knife at the base of the steel on the side furthest from you the cutting edge should be facing up blade up the steel working left to right make sure the entire blade is drawn across the steel next blade of the knife at the tip of the steel on the side closest to you again the cutting edge should face up draw the blade down left to right this hones the other side of the blades cutting edge repeat this process several times on each side of the cutting draw the blade over the clean sanitized towel lying on the carving counter do not hold the towel in your left hand your carving knives are sharp enough to slice not only through the towel but fingers remember knives are never taken to the dish room for cleaning once you have wiped the seal with your clean sanitized towel return it to its appropriate place your fourth shift duty is assisting the guest flow is light when there are no guests at your station and you're caught up on your own tasks you'll assist line attendance your final shift duty is doing whatever it takes to take care of the guests at old country bay serving guests is our number one priority you have many opportunities throughout your shift to lend a helping hand to our guests every time you offer that helping hand chances are you increase guests satisfaction with his or visit before we leave your shift duties let's take a minute or two to look closely at something you need to be aware of every minute you're on the job safety as a carver you work in an area with a high potential for accidents sharp knives grease from the hair and the rush of a busy shift can sometimes combine to create a disaster that's why you need to always work safely here are a few things to keep in mind treat your knives with respect they are razor sharp honed to an edge that cuts through meat with only a little pressure unfortunately it doesn't matter to the knife if it's cutting through a ham or your finger don't grab for a falling knife let it hit the floor in your haste to prevent it from falling you stand a fifty fifty chance of grabbing the blade not the handle take extra time and care when you're washing knives when both your hands and the knives are wet it's easy to slip if you're hurrying slow down and complete the job safely never place knives in bus tubs lexans or sinks full of soapy water use only sharp knives believe it or not dull knives are more dangerous than sharp knives because you have to work harder to get a dull knife to cut the chances of cutting yourself or a guest are much greater finally be aware at all times of where the hands are without realizing it guests may move their hands in the path of your knife keep an eye out for this

Channel: The Carving Guy

Views: 299,541

Rating: 4.9520202 out of 5

Keywords: Country Buffet, The Country Buffet, Country Buffet Training, Country Buffet Meme, The Carving Guy, Training Video, Carving Meat, Its my Favorite

Id: qb-CaPEouUI

Length: 10min 23sec (623 seconds)

Published: Tue Jan 05 2021

Reddit Comments

[u/HotSoup_540]

You like hot fudge sundaes?!

[u/mikel3030]

is it hot out there?

[u/ComfyInDots]

I'll never not watch this every time it's posted. Visiting a Country Buffet is on my bucket list if I visit US.

[u/draculabakula]

Salt Bae was never shit compared to him

[u/CaptainStalling]

Does this skip audio for anyone else, or is my pc crap.