Window
&
Counter
&
Counter
What is the policy for filling ice in regards to soft drinks? (Soft drinks, Ice tea, Light ice, and regular ice)
Regular- 1/2 full
Iced Tea- Full
Light ice- 1/4
Extra Ice- 3/4 full
What makes our potatoes so special?
They are grown specifically for the purpose of frying.
How many chilies are on a burger for a regular chili request? Extra? Light?
Regular- 5-8
Extra- 9-12
Light- 3-4
What is the cooking time for each side of a grilled cheese?
25 seconds for the first side
20 seconds on the second side
How soon after the customer leaves should the table be cleared and wiped down?
30 seconds or less
It takes approximately __-__ minutes to properly cook a well-done FF.
8 1/2- 9 Minutes
How many ketchup packets should be given for each French fry?
3
What 4 things can be done to ensure a quality FF when working with sugar potatoes?
1. Soak diced potatoes in warm water
2. Change the water in the sink more often
3. Cook FF at the lower end of the permitted temperature range
4. Cook FFs slightly longer than normal
Where does the extra salt go on a stock burger?
On top of the tomato
What are the 4 essentials for cooking a burger properly?
1. Bun toast
2. Salting
3. Turning on time
4. Pulling on time
How frequently should we perform lot checks?
Every 15-30 minutes throughout the day.
What are the 4 nevers when dealing with a complaint?
1. Never argue
2. Never make a big deal
3. Never put the customer on defense
4. Never make excuses
What is the policy on brewing decaffeinated coffee?
Each store is required to carry decaffeinated coffee. If it is not frequently ordered, it may be brewed upon request. It must, however, be available and kept in the orange air pot.
Diced potatoes should spin for at least ___ seconds and spun fries should be used within ___ minutes.
20 Seconds
30 minutes
How many pre-made inserts of spread may be kept overnight?
No more than 2
What is the cooking time for a normally cooked burger?
1:15 first side
3:00 second side
4:15 total
What is the maximum number of lemons that may be wedged at one time?
Cut no more than 4 lemons per insert
What is the earliest time at which onion can be started?
1 hour prior to opening
What is the policy for counting back change to a customer? (You must list all the steps.)
1. State the amount of change being given
2. Hand the customer the loose change first
3. Count the bills aloud and pass them from one hand to another
4. Hand all the bills to the customer at the same time in one stack
What are the 4 main things that can harm the quality of our oil?
1. Excessive Heat
2. Food particles and/or salt
3. water
4. age
How many unwrapped stacks of cheese can we have on top of the salad table at one time?
1
Our patties weigh ___ ounces before they are cooked?
2
(1/8th of a pound)
DAILY DOUBLE!!!!!
How often should fresh coffee be brewed?
Two hours or as needed
Sum up the 3 main points of the mission purpose statement.
1. Providing the freshest, highest quality foods, and serves for profit.
2. Provide a team-oriented atmosphere/ excellent training and development for associates
3. Assist all communities in our marketplace
What is the butterfat content of our shake mix? Why is it important?
10.2% It is what makes our shakes real ice cream rather than ice milk.
DAILY DOUBLE!!!!
What are the 4 proven methods for increasing FF sales?
1. Ask the customer if they would like to order a FF
2. Serve a properly cooked FF
3. Serve a hot FF
4. Serve a properly portioned FF
What are the 3 main reasons for placing Pamona inside the lid on orders that are bow w/ lid?
1. to insulate the burgers
2. to keep the cheese from sticking to the napkins
3. To keep the napkins in full view of the customer
What is the proper process for applying light onion on a burger?
Remove a fresh slice of onion from the insert. Remove three of the smaller rings from the slice and place them in a clover shape on the patty.
Why is it essential that the host follow all grooming guidelines?
Because he/she is constantly interacting with our customers, first impressions are very important.
What is the proper temperature range for the walk-in and meat locker?
33-41 degrees