What's a Concessions?
1 - How many candies are to be stocked per drawer?
5 Candies. Dont fill a spot that is empty, and dont overstock a drawer
1 - How many cafe items do we sell, and what are they?
List all items, and rank their popularity. 12 but 14 w/ Hot Dog & Nachos
1 - What is the drink policy? What does that sound like to guests?
Refer to yellow sign
1 - Demonstrate proper use of the walkie, what does it sound like?
Showcasing proper skills with the walkie
2 - What do you do if the “kettle heat on” light doesn't turn on, but seed and oil are inside?
That means the heat has not turned on. The popper will begin to cool.
Turn OFF the oil pump, and click the green button again.
2 - How often should gloves be changed when working cafe? Why?
Look for the signs, & Change often
2 - Which wines are chilled and which aren’t?
Only the Cabarnet is not chilled
2 - wet floor signs. When do you need them? When do you remove them?
Regroup on the handout from earlier this year. Why dont they solve the problem? Potential tripping hazard
3 - What are the new steps regarding the tong and plastic containers?
All containers must include iced, resting on cold sanitize. All must be cleaned every 30min.
3 - whats the time breakdown when food is ready and then placed in warmer
5min after cooking in oven, dont forget the time and item
3 - what are the proper steps in changing a beer keg
Using dolly grab the keg, turn off Co2 valve, uncap, twist off, re-tap, seal keg, turn on Co2
3 - What are all the steps to a proper Usher Close?
Clean the 4 stockrooms. Clean the LARGE trash bin. Clean the SMALLER trash bin. Re-stock/Organize the Yellow cart. Theater & Bathroom Checks.
4 - List the steps for a successful CON close
Popper cleaned underneath, pulling the machines out from the walls, leaving nothing on the floors, stocking for the next day, cleaning warmer(s) and under Icee machine/Hot Dog Roller/Coffee station…etc
4 - detail some tasks you can perform when food is cooking/not busy
pre making food, stocking cafe, fridge, candy, etc
4 - List all alcoholic beverages, and for bonus points what cups are used for which? How many ounces?
Beers on draft and bottled, Cocktails, Wine, Hard Seltzers*
4 - What are all the steps in a the/bath check?
Trash, paper towels, toilet paper, flushing, checking the walls for graffiti and toilet paper
5- Scenario: A guest comes up…
A guest comes to you complaining that the popcorn you just gave them has butter dripping from the sides….
A guest requests an extra empty cup to split drinks…
5 - Scenario: A guest comes up…
A guest comes up stating their food is cold? What do you do with old item?
A guest who doesn’t have their phone is asking for their items on a busy premiere night, how do we get the guest their food?
5 - Scenario: An intoxicated guest comes up…
Scenario 1: Slurred Speech and Loud Behavior
Scenario 2: Persistent Request After Cut-Off
5 - Scenario:
Scenario 1: Minor Trip, Guest Laughs It Off
Scenario 2: Guest Falls and Appears Injured