Service
What are the four essential questions?
1.) would you like onion
2.) would you like a fry?
3.) would you like a drink
4.) will that be for here
How many napkins per burger ?
1.) 1 for a bun
2.) 2 for a protein or tomatoe wrap
If we have 2x 4 burger where do we put the cheese ?
The 2nd and 4th patty
What is always part of our uniform ?
Smile :)
What do we handout for eat in orders in the drive?
Lapmat paper
What fry is cooked for 2-2 1/2 minute?
Fry light
How many patties can go in a burger bag ?
1.) 1-2
What time are buns supposed to be given?
2:30
How long has our location been open ?
10 years
what are two things we do to ensure the drive thru customer gets the correct order?
1.)Repeat order at both windows
2.) match the tags verify what’s in the box/bag and repeat order
When do you put napkins on portioned fry’s?
immediately
How many chilies go on a bottom?
5-6
Where does extra salt go on a burger?
On top of the tomatoes
What produce do we wash with gloves on?
Nothing!!!
What is IN-N-OUTs golden rule?
Rule 1.)Customer is always right.
Rule 2.)If the customer makes a mistake refer back to rule 1
How long do we drain a basket?
10 seconds or until the basket is no longer dripping.
After how many pull do you need to sanitize your board ?
After each pull.
Where does the extra KM go on an animal km instead ?
On the top bun
If you have time to lean….
you have time to clean !!
What are the 4 nevers?
1.) Never make a big deal
2.) never argue
3.) never make excuses
4.) never put the customer on the defensive
What are the main things that damage our fry oil?
Excessive heat
Salt/ food particles
Water
Age
How many pickles do you put in a cup?
6-8
When do we search for hamies that we can pull?
When we turn our row look back at the previous row to pull.
(3:15-3:30)
When did the original store open?
October 22 1948