This isn't a script to memorize word for word — it's the language, pairings, and answers that make you sound like you've worked here for a season, not five days. Pair this with the Food Guide, which has the actual dish details.
Opening the Table
Say
"We've got two menus tonight — dinner, and our sushi and raw bar. Happy to help you build a plate from either, or both."
Most guests won't realize this is two kitchens under one roof until you tell them. Say it early — it sets up the rest of the conversation and answers the "wait, you have sushi too?" question before it's asked.
Pronunciation Guide
| Rigatoni | ri-guh-TOH-nee | |
| Beurre Blanc | burr BLAHNK | If a guest looks confused: "a butter sauce." |
| Ponzu | PON-zoo | A citrus soy sauce. |
| Haricots Verts | AIR-ee-coh VAIR | "Thin French green beans" if needed. |
| Tobiko | toh-BEE-koh | Flying fish roe — small, crunchy, orange. |
| Shumai | SHOO-my | Steamed dumpling. |
| Wasabi | wah-SAH-bee | Not the same as horseradish, though it's often made with it. |
| Nigiri | nee-GEE-ree | Fish over a hand-formed rice base. |
| Sashimi | sah-SHEE-mee | Sliced raw fish, no rice. |
| Maki | MAH-kee | Standard rolled sushi. |
Suggestive Pairings
Beverage pairings will be added once the Beverage Guide card is live. Food-to-food pairings you can use tonight:
Martha's Vineyard Lobster Roll → suggest Lobster Mac & Cheese for the table to share. Two lobster dishes reads as generous, not repetitive, when they're built differently.
Filet Mignon or NY Strip → House Fries with the truffle upcharge, or Sautéed Mushrooms. Classic steakhouse build.
Little Wedge or Baby Hearts of Romaine → any Grill entrée. Frame the salad as a starter for the table, not a full meal.
Ahi Tuna Tartare → your best bridge to the sushi bar for a guest who's raw-curious but hesitant. If they like it, follow with a simple roll recommendation.
Shrimp Tempura Appetizer or Philadelphia Roll → best first-timer sushi order. Both have a cooked or familiar component (fried shrimp, smoked salmon) so nothing on the plate is unfamiliar raw fish.
Any pasta → Heirloom Cherry Tomatoes as a light, acidic starter that won't fill the guest up before the main.
"What's your most popular dessert?" → Mini Rum Cakes is a strong, memorable answer — distinct enough to feel like a recommendation, not a shrug.
Guest Questions You Will Get
"Is the fish safe to eat raw?"
"Our sushi is prepared fresh to order. If you have specific concerns, I'm happy to check with the kitchen."
Never say "100% safe" — no one can promise that about raw seafood, and it's not a promise you're authorized to make.
"What's market price on the sea bass tonight?"
Check the specials board or ask the kitchen at pre-shift. Never guess a number — guests remember when a quoted price is wrong.
"Do you have gluten-free options?"
Point only to items that are gluten-free as printed (see Food Guide flags) — for example the Heirloom Cherry Tomatoes salad, or nigiri without a sauced/tempura component. Always add: "This is a shared kitchen, so I can't guarantee zero cross-contact, but I can check with the kitchen on anything specific."
"Do you have vegan or vegetarian options?"
As printed, the only fully vegan items are the Heirloom Cherry Tomatoes salad and the Avocado, Cucumber, and Avocado & Cucumber maki. Confirm with the kitchen before telling a guest anything else qualifies — butter and aioli show up in more places than guests expect.
"Why isn't [a specialty roll] on the menu tonight?"
"That one's not running tonight — can I get you something close to it instead?"
Then recommend the nearest available roll from the Food Guide's Signature Rolls section. Don't apologize at length or explain the staffing reason — keep it moving.
What Never to Say
- Never confirm an allergen is "not in" a dish without checking with the kitchen first — say "let me confirm" instead.
- Never say raw fish is "100% safe" — say it's prepared fresh, to order.
- Never guess a market price — always check before quoting a guest.
- Never promise an off-list sushi item can be made "in the back" — with one chef running the raw bar, an unplanned item can back up every other ticket in line.
- Never say "I don't know" and walk away — say "let me check" and come back with an answer.
One chef, one raw bar. Every sushi order you send in is a real cost to the ticket line behind it. Sell off the standing list in the Food Guide, not the full printed menu.
