VOC
if I am a bad survey I fall here in these 2 numbers
what is ZOD
I go on top of the bag in d t
WHAT IS THE RECEIPT?
I am a grill chicken and this is the maximun of me's that you can cook in the half sie dome
what is 2?
it takes me 14 seconds to be ready to be built
what is a premium bun or toasting?
this is what I use to train a new crew member
what is the crew successful path?
we are brothers and sisters and we help you figure out where the complaint falls in
what are the key drivers?
if you get me out of the pick up window in ______ seconds you are doing your job
what are 30 seconds?
I am the last step of handwashing
what is do not contaminate your hands again?
when you are cutting, you mix us at this ratio
what is 3 to 1?
this is what I do to get my restaurant ready
what is the rush ready checklist?
people write us down in the DOP and I am found in the SMG Website
what are the focus areas
there are 6 of us and sometimes we last for 2 or 3 hours
what are the dayparts
I am a temperature and if I am in between 40 degress and 140 I am in the
what is the danger zone?
I get completed every wednesdays
what is the grilled chicken Observation checklist?
I am used every time you see a customer within your reach
what is the 5 foot rule?
you go fetch us 3 and post us in the SMG Board
what is the daily push?
this is how long you should take to greet me
what are 3 seconds?
it takes about 16 to 24 hours for me to be frozen
what is a rapid Kool?
this is what I do every time I come out of the walk-in
what is knock?
after I am cut I am good for 36 hours
what is leaf lettuce?
all of us are displayed in the SMG Board
what are all six papers?
I exist and get measured between the menu and the pick up window
what is the Queve line?
I am the serving temperature of frosty
what is 20 degrees +/- 1
it takes 3.5 minutes for me to be cooked in one side
what is grilled chicken?
this is how much strawberry syrup goes in a small strawberry lemonade
up to the first little line not the red