SERVICE
QUALITY
GROOMING
PRODUCE
FUN FACTS
100
THIS IS THE PHRASE WE USE WHEN GREETING A CUSTOMER

WHAT IS, "HI HOW ARE YOU?"

100

THESE ARE THE 3 WAYS TO DESCRIBE OUR PROPER BUN TOAST

FIRM, CRISP, AND CRUNCHY

100
THIS IS THE COLOR OUR SOCKS ARE TO BE WHEN WORKING OUR SHIFTS

WHAT IS WHITE

100

WE USE THESE POTATOES TO MAKE OUR FRIES

WHAT IS CHIPSTOCK POTATOES

100

THIS IS WHAT WE DO AFTER WE ASK A COOK FOR A RECOOK

WHAT IS MARKING IT DOWN ON THE LINE UP

200

THIS IS SOMETHING WE CAN DO TO GO ABOVE & BEYOND FOR THE CUSTOMER

WHAT ARE: WALKING ORDER OUT, PICKING UP RED TRAY, REFILL THEIR DRINK, BRING CONDIMENTS OUT TO TABLE, ENGAGE ON A PERSONAL LEVEL, OPENING THE DOOR

200

THIS IS SOMETHING WE CAN DO AFTER A FRY IS COOKED TO ENSURE WE ARE SERVING OUR BEST FRY POSSIBLE

WHAT IS A SNAP CHECK

200

WHEN ENGAGING THE CUSTOMER, WE SHOULD HAVE POSITIVE BODY LANGUAGE, ENTHUSIAM AND WHAT?

WHAT IS A SMILE

200

THIS IS THE TEMPERATURE OUR LETTUCE SHOULD BE AT 

WHAT IS BELOW 41 DEGREES

200

DOUBLE JEOPARDY:
THESE ARE DANNY'S FAVORITE BASEBALL AND FOOTBALL TEAMS

WHO ARE THE ANGELS & RAIDERS

300

WHEN HANDING OUT ORDERS, THIS IS SOMETHING WE DO TO ENSURE THE ORDERS ARE ACCURATE

WHAT IS: MATCHING TAGS &/OR REPEATING THE ORDER AS YOU HAND IT TO THE GUEST

300

THIS PHRASE IS USED TO REFER TO WHICH PART OF PREPARING THE BURGER, "WHEN YOU SEE SPREAD, ADD RED"

WHEN YOU ARE APPLYING TOMATOES TO THE BOTTOM BUN

300

TO STAY CLEAN SHAVEN EACH SHIFT, THIS IS WHAT WE MUST DO BEFORE EVERY SHIFT

WHAT IS SHAVE

300

THIS IS WHAT WE PUT IN OUR SHAKE MIX TO MAKE IT CLOSE TO ICE CREAM

WHAT IS 10.2% BUTTERFAT MILK

300

THIS IS THE AMOUNT OF BURGERS WE SOLD ON OUR FIRST DAY IN 1948

WHAT IS 57 BURGERS

400

THESE ARE REFERRED TO AS, "THE 4 NEVERS"

NEVER MAKE A BIG DEAL

NEVER MAKE AN EXCUSE

NEVER ARGUE

NEVER PUT THE CUSTOMER ON THE DEFENSE

400

WHEN PREPARING ANY PRODUCT FOR OUR CUSTOMER WHAT IS THE CORRECT MINDSET TO HAVE?

WHAT IS, QUALITY OVER SPEED

400

DOUBLE JEOPARDY:

THIS IS THE PROPER AMOUNT OF EARRINGS WE ARE ALOUND TO HAVE & HOW BIG THEY ARE TO BE

WHAT IS 3 EARRINGS AND THE SIZE OF A DIME

400

WHEN PREPARRING TOMATOES WHAT SHOULD WE DO WITH OUR SCRAPS BEFORE THROWING THEM AWAY

WHAT IS SHOW OUR MANAGER TO ENSURE WE ARE MINIMIZING WASTE

400

FINISH THIS STATEMENT, "THE HANDSHAKE OF THE HOST, DETERMINES THE...?"

WHAT IS "ROAST"

500

OUR MOST IMPORTANT ASSET

WHO IS THE CUSTOMER

500

THESE ARE THE 2 AREAS YOUR HAIR CAN NOT TOUCH WHEN YOUR HAT IS ON

WHAT ARE YOUR COLLAR AND YOUR EARS

500

THIS IS WHAT THE BUTCHERS REFERRED TO HARRY SNYDER WHEN PICKING UP HIS MEAT FOR HIS STORE

WHAT IS HAMBURGER HARRY

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