COOKING
WHAT ARE THE 4 ESSENTIALS OF COOK?
PROPER BUN TOAST, PROPER SALTING, TURNING ON TIME, AND PULLING ON TIME
WHAT ARE THE 3 E'S OF HOSTING?
ENTERING, EATING AND EXITING
HOW TO PROPERLY CLEAN A BOARD KNIFE?
PLACING THE KNIFE FACING DOWN WITH A GREEN TOWEL.
HOW HIGH DO YOU SALT?
6 INCHES
ON WHAT DATE DID INO OPEN?
OCTOBER 22, 1948
AT WHAT TIME SHOULD YOU HAND OVER BUNS?
2:30
WHAT IS 1 WAY TO GO ABOVE AND BEYOND?
BRING THEIR ORDER, FOLLOWING UP OR MAKING KIDS FEEL SPECIAL
WHAT SHOULD NOT BE DISPOSED OF IN THE BOARD CHUTE?
QUICK FITS OR ANY PLASTIC
HOW OFTEN DO YOU WIPE DOWN THE SALTING TRAY?
EVERY 6 PULLS
HOW MANY BURGERS DID THEY SELL ON THE 1ST DAY?
57
WHAT IS THE LAST TIME YOU CAN CHEESE A BURGER?
3 MINUTES
YOU HAVE LONG TO WIPE A TABLE WHEN A CUSTOMER LEAVES?
30 SECONDS
HOW MANY SLICES GO ON A REGULAR CHILIES BOTTOM?
5-6 FOR REGULAR AMOUNT OF CHILIES
WHAT TIME DO YOU PULL A FRY LIGHT?
2:30
WHERE DO OUR NAME TAGS ORIGINATE FROM?
DISNEYLAND
WHAT IS THE PROPER WAY TO COOK GRILLED ONION?
CONSISTENTLY TURNING NOT PRESSING
HOW DO YOU CLEAN SMALL SPOTS AND LARGE SPILLS?
SMALL SPOT- CLEANING, USE PAPER TOWELS TO WIPE. FOR LARGER AREAS AND SPILL, WET- FLOOR SIGNS ON EACH END AND USE MOP AND DRY MOP.
HOW DO YOU PREPARE AN EXTRA LETTUCE PROTEIN?
HOW DO YOU HANDLE SUGAR FRIES?
USE WARM WATER, CHANGE WATER MORE OFTEN, COOK FRIES AT A LOWER TEMP LONGER
WHERE IS THE LARGEST INO SIGN LOCATED?
LAS VEGAS
MEAT AND BUNS MUST BE USED BY WHAT DAY AND TIME?
BY THE 5TH DAY AT NOON
THE FOUR NEVERS
1. NEVER MAKE EXCUSES
2. NEVER ARGUE
3. NEVER MAKE A BIG DEAL
4. NEVER PUT THE CUSTOMER ON THE DEFENSE
HOW DO YOU PROPERLY DRESS A KETCHUP MUSTARD BOTTOM AND WHY?
QUARTER DIME METHOD
BECAUSE THE MUSTARD VINEGAR TASTE IS PUNGENT AND SEEPS INTO THE BUN.
WHAT ARE THE 4 ELEMENTS THAT DAMAGE OUR OIL?
WATER, AGE, SALT AND OTHER FOOD PARTICLES AND HEAT
BEFORE LEVEL 6'S WHO USE TO COOK?
MANAGERS WERE THE ONLY ONES ALLOWED TO COOK