WHAT'S HOT
The Temperature Danger Zone
What is 41-135
The organization Chef Dave Attended
What is Thomas Keller Bouchon Restaurant Organization
Our Chef's last name
What is Kopushyan
What is Physical, Chemical, and Biological
Our Misson
What is To Blow Their Minds
How our chicken is slaughtered
What is by Machine
The (2) tradition items at every loctaion
What is a Money, and Rubber Chicken
The 8 Allergens
What is Milk, Soy, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, and Eggs
How long Q.A. Checklists must be kept on file
What is 90 days
The blogger who released a blog about the Founders
Who is Eater LA
How to properly clean soda nozzles
What is to scrub using the nozzle brush, soak in sanitizer for 3 minutes, and air-dry overnight
The first (5) Dave's Hot Chicken locations to open
What is Western, Korea Town, North Hollywood, Glendale, and Fairfax
The Training Method
What is Why, How, Do, and Prove
The (3) guides posted on spice station
What is the Chicken Sizing Chart, Spicing Tenders Tips, and the Spice Station Layout
Our Spirit
What is YOLO
The amount of followers we have on Instagram
What is 501K
The (4) colors of the Teas
What is Rasberry (Pink), Unsweet (Orange), Peach (Peach), and Sweet (Blue)
Dimensions of a side box
What is 6x6X6
The (4) tools included in the Frontline Ring
What is the Cashier Scripting Guide, the Allergen Information Chart, the Daily Manager Checklist, and the Opening/Closing Checklist
The (8) sodas we serve
What is Sprite, Coke, Diet Coke, Dr. Pepper, Fanta, Coke 0, Cherry Coke, and HIC
What is Service, Knowledge, Work Quality, Teamwork, and Attendance
The (3) states have (3) DHC locations
What is Chicago, Oregon, and Michigan
The code for a Boil Out
What is 212
The (6) food-related illnesses?
What is
What are Covid-19, Shigella, Hepatitis A, Norovirus, Salmonella, and E. Coli
The N in B.R.I.N.E.
What is Never Give Up