Quality
What comes on a stock burger
spread, lettuce, tomato with or without onion
What’s the first thing you do when you see a customer
You greet them
“Hi , how are you?”
How long do you wash your hands for?
15-20 seconds
what is the proper way to scrape the grill
what is the ketchup packet policy ?
3 per fry, if 3 or more fries ask how many
how many tomatoes on a protein burger?
Two center cut tomatoes
What’s the most important part of the uniform?
Smile
How often should you wipe down the fry area?
Every 6 pulls
How many tens are you allowed in your drawer?
2 10’s
What year did in n out open?
1948
Where does the extra salt go on a burger
Extra Salt goes on the tomato
What is the host’s #1 priority?
Interact with the customers
What does the sanitizer insert need to be set to?
200
Where should you keep your 20 can key?
Stored away in your drawer
Who are our founders?
Harry and Esther Snyder
What are 3 indicators to show that fries are ready to be pulled?
1. No more bubbles
2. Fries are floating to the top
3. Golden brown
What is the “Golden Rule”?
The customer is always right
When should we sign the lot card
After checking it every 15 mins during the rush , every 30 mins after rush
How many hands do you use to dice up a bucket
Two hands
What are the 4 essential questions?
Would you like onion?
Would you like a fry?
Would you like a drink?
Would that be for here? Would that be to eat in your car?
What are the 4 essentials for cooking a burger?
1. Proper bun toast
2. Proper salting
3.turn on time
4. Pull on time
What are the 4 never’s
1. Never put the customer on the defense
2. Never make excuses
3. Never argue
4. Never make a big deal
What kind of soap do we use to wash our inserts? (Located in the 3-compartment sink)
Hi-suds
Where are the alarms located in the store
Locker rooms, office, pay window, corner, walk in, counter
how long after the customer leaves do we wipe down the table?
30 secs