"""
Menu content knowledge and ingredient awareness for service staff.
"""

title: str = "Menu Knowledge and Ingredient Awareness"

content: str = """
Comprehensive menu knowledge is the foundation of confident service. Guests
expect servers to explain dishes, identify ingredients, and describe preparations
without hesitation. This knowledge must extend beyond memorization to genuine
understanding of flavors, techniques, and sourcing.

**Required Knowledge Base**

Every service staff member should know:

- **Dish Descriptions**: The complete composition of every menu item including
all components, garnishes, and accompaniments

- **Ingredients**: Primary and secondary ingredients, including specific names
of proteins (type of fish, cut of meat), produce varieties, and dairy sources

- **Preparation Methods**: How dishes are cooked — seared, braised, sous vide,
grilled — and how these methods affect flavor and texture

- **Sourcing Information**: Local farms, artisan producers, or specialty purveyors
for key ingredients

- **Allergen Content**: Which dishes contain common allergens or can be modified
to accommodate restrictions

- **Price Points**: Accurate menu costs without needing to reference the menu

- **Wine and Beverage Pairing**: Basic guidance on what beverages complement
specific dishes

**Menu Changes and Seasonality**

Velvet Orchid operates with a seasonal menu that changes quarterly. Staff must:
- Attend menu tastings before new menu launches
- Study new dishes, ingredients, and preparations during transition periods
- Know which items are carryovers vs. new additions
- Understand the inspiration and story behind new dishes

**Describing Dishes Effectively**

When guests ask about dishes, use the CUISINE method:

- **Components**: Break down what is on the plate — protein, starch, vegetables,
sauces
- **Unique elements**: Identify what makes this dish special — house-made elements,
rare ingredients, special techniques
- **Ingredients**: Name specific items guests may want to know about
- **Sensory descriptors**: Describe taste (sweet, savory, acidic), texture
(creamy, crispy, tender), and temperature
- **Narrative**: Share the story — "Chef developed this after traveling in Provence"
- **Experience**: Set expectations — "This is a lighter dish perfect before a
heavier entree" or "This is our richest plate, best shared"

**Handling Uncertainty**

When unsure about ingredients or preparations:
- Acknowledge honestly: "Let me confirm that with the kitchen to give you accurate information"
- Never guess about allergens or serious restrictions
- Return promptly with verified information
- Note the gap in knowledge for future study

**Tasting Notes**

Staff should taste every menu item to speak from experience. If dietary
restrictions prevent personal tasting, taste with a trusted colleague who
can describe the experience accurately.
"""

version: str = "0.0.1"
