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- 1. Open EndedName one of your favorite of our most popular martinis and give a brief description
- 2. Open EndedWhat is the ingredient in our Sydney's Cosmo that makes it unique
- 3. Open EndedHow would you describe our wallaby darned to a customer
- 4. Open EndedWhat can a customer add to the Wallaby Darned to try it Aussie-Style
- 5. Open EndedWhat is the Tito's cucumber lemonade shaken with
- 6. Open EndedWhen a customer orders the Classic Steakhouse martini, what TWO things do you need to ask
- 7. Open Endedhow would you describe the Kiwi Rita
- 8. Open Endedname 3 cocktails you can upsell and how
- 9. Open Ended2 low calorie cocktails and how many calories
- 10. Open Endedwhat question should you ask when a customer orders the pineapple ginger collision
- 11. Open Endedlist the ingredients in the key lime pie martini
- 12. Open Endedrecommend and romance the Castaway cocktail and the Tiki Bandit
- 13. Open EndedWhat liquor is used for an old fashioned? New fashioned?
- 14. Open EndedBest margarita?
- 15. Open EndedNaturally Skinny Rita
- 16. Open EndedTop Shelf Rita
- 17. Open EndedWhat margarita can be served frozen or on the rocks
- 18. Open Endeddescribe our Premium Citrus mix
- 19. Open EndedWhich margs should you offer if they want to try different flavors
- 20. Open Endedwhat is the correct tequila and garnish for each rita
- 21. Open Endedwhat three rums are offered with the fresh fruit mojito
- 22. Open Endedlist the ingredients in the Castaway cocktail and describe
- 23. Open Ended7 cocktails that are featured a $5
- 24. Open Endeddescribe the blackberry martini
- 25. Open Endedwhat are the ingredients in the aussie rum punch
- 26. Open EndedMatch the wine and garnish to the sangria
- 27. Open EndedWhat glass is the sangria served in and why
- 28. Open Endedwrite sangria next to liquor
- 29. Open Endedtwo benefits of offering by shakeable sharer
- 30. Open Endeddescribe the huckleberry hooch moonshine cocktail
- 31. Open Endedcan customers sample our sangrias?
- 32. Open Ended5 steps for perfect delivery of shareable shaker
- 33. Open Endedwhat drinks are available in a shareable shaker
- 34. Open Endedwhat do we serve automatically with every bottled beer
- 35. Open Endedwhat beer are on tap? what sizes are they offered in?
- 36. Open Endedname 3 import and 3 domestic bottled beers
- 37. Open Endedwhich beers are available to give customers a sample of
- 38. Open Endedwhat are samples of beer served in
- 39. Open Endedwhat are 10, 16, and 22 oz drafts called?
- 40. Open Endedwhich drinks do we offer free refills
- 41. Open Endedwhat is a no ask refill? when should we bring one?
- 42. Open Endedwhat bottled and sparkling water does outback carry? what is it served in?
- 43. Open Endeddescribe our strawberry bull
- 44. Open Endedtea
- 45. Open EndedAsk the customer if they would like lemon with water
- 46. Open Endedwhat is the process for making strawberry lemonade? arnold palmer?
- 47. Open Endedwhat is standard for drink times
- 48. Open Endedyou approach the bar to run a drink they're not ready, but Suzies are
- 49. Open EndedWhen should you offer a customer a second drink from the bar
- 50. Open EndedOn your first approach to the table what beverage tool do you need to physically pick up and mention
- 51. Open Endedhow many ounces of liquor are in the following drinks and how would you ring them up
- 52. Open Endeddo we offer house wine by the glass and bottle?
- 53. Open Endedwhat helpful tools can you reference when a customer wants to know if we carry a specific brand of alcohol
- 54. Open Endedhow would you romance the drinks featured on our current LTO menu
- 55. Open Endedwhat are drinks we are featuring in our LTO menu that aren't on the beverage menu. what are the ingredients?
- 56. Open EndedOne your first approach to the table how do you introduce our beverage menu to your customers when they are not looking at the beverage menu
- 57. Open EndedOn first approach how would you spark conversation about menu with them
- 58. Open Endedwhat are our two wine pours
- 59. Open Endedhow many glasses are in a bottle
- 60. Open Endedwhat red wines do we offer
- 61. Open Endedwhen is a great opportunity to recommend a bottle vs a glass
- 62. Open Endedwhat is our tableside service procedure for serving a bottle of wine to a table
- 63. Open Endedhow much wine do we pour from carafe when we bring to table? when do we pour the remaining?
- 64. Open Endedwe do not bring a new wine glass when a guest orders the same wine, just a new carafe
- 65. Open Endedwhich wines are available for sampling, what do we serve in
- 66. Open Endedwhen bringing a sample why should you bring two samples
- 67. Open Endedwhat is the correct way to carry a wine glass
- 68. Open Endedhow would you describe our progressive wine list to one of your customer
- 69. Open Endedwhat 3 questions do you ask if a customer says they want wine
- 70. Open Endedwhich house wines do we offer in varietals
- 71. Open Endedlightest/sweetest wine
- 72. Open Endedmost dry/ full bodied wine
- 73. Open Endedmedium bodied white wine
- 74. Open Endedlightest sweetest red wine
- 75. Open Endedwhich wine is medium bodied red wine
- 76. Open Endedwhen recommending wine to a customer, a wine at the top will be similar to one at the bottom
- 77. Open Endedwhich wines on our list a austrailian? how are they noted on the wine list
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