VOC
I AM GENERATED WHEN A CUSTOMER CALLS A LOW SURVEY
WHAT IS ZOD?
I AM THE SPACE IN BETWEEN THE MENU BOARD AND THE PICK UP WINDOW
WHAT IS THE QUEUE TIME?
I HANG AROUND 41 DEGREES AND 135 DEGREES
WHAT IS THE DANGER ZONE?
WE COME IN YOUR RESTAURANT FROZEN? WHEN YOU PULL US OUT OF THE FREEZER YOU CAN USE US AFTER 12 HOURS
WHAT ARE CHILI BASE AND CHILI BEANS?
WHEN A MANAGER CERTIFIES SOMEONE IN A POSITION, THEY USE ME
WHAT IS AN OBSERVATION CHECKLIST
WE ARE A GROUP OF 5 AND WE HELP YOU TO FIGURE OUT A COMPLAINT OR SURVEY
WHAT IS TASTE, FRIENDLINESS,SPEED OF SERVICE, ACCURACY AND CLEANLINESS
I AM A CAR AND IF YOU GET ME OUT OF YOUR PICK UP WINDOW IN ________ YOU ARE DOING YOUR JOB
WHAT ARE 30 SECONDS?
WHAT IS THE LAST STEP OF HANDWASHING
WHAT ISDO NOT CONTAMINATE YOUR HANDS?
I GET WARMED AND GIVEN A 3 HOUR HOLD TIME
WHAT ARE TORTILLAS?
I AM THE FOOD SAFETY LOG AND EQUIPMENT IS TAKEN TEMPERATURE AND LOGGED IN ME AT THIS DAYPART
WHAT IS DAYPART 1?
MANAGERS WRITE US TWO IN THE DOP AND WE ARE FOUND IN THE SMG WEBSITE
WHAT IS THE FOCUS AREA?
THERE ARE SIX OF US DURING YOUR DAY______, AND WE LAST FOR THIS LONG________
WHAT ARE DAYPARTS
1 9 TO 11
11 TO 2
2 TO 5
5 TO 8
8 TO 10
10 TO CLOSE
I AM THE GRILL MAN AND I WILL DO THESE 2 STEPS BEFORE DROPPING CHICKEN
WHAT IS HAND WASHING AND GLOVE WEARING?
IF YOU COMPLETE ME CHANCES ARE YOU WILL HAVE A SUCCESSFUL SHIFT
WHAT IS THE RUSH READY CHECKLIST?
WHEN MY CREWMEMBERS COMPLETE _________CLASSES IN WE LEARN, THEY CAN SAY THEY ARE DONE
WHAT ARE 25 CERTIFICATIONS?
WHEN I COME IN YOU NEED TO GET RID OF ME WITHIN 24 HOURS OR YOU WILL SEE ME AGAIN
WHAT IS CLOSE A COMPLAINT?
CUSTOMERS ARE GREETED ON D T WITHIN_______
WHAT ARE 3 SECONDS?
I AM REDISH AND LIQUIDISH AND IF YOU COME IN CONTACT WITH ME YOU MUST DO THIS
WHAT IS SANITIZER WATER?
WE BOTH GET CUT AND BLENDED TOGETHER AT THIS RATIO
WHAT IS 3 TO 1
I AM STEP 4 IN THE 6 STEP DISHWASHING
WHAT IS SANITIZE?
YOU HAVE TO FIND THE 3 OF US AND POST US IN THE SMG BOARD
WHAT IS OZAT, ZOD AND PROBLEM RESOLUTION?
ALL 4 OF US ARE MEASURED IN THE D T REPORT
WHAT IS GREET TIME, MENU TIME, QUEUE TIME AND PICK UP WINDOW TIME
I AM GRILLED CHICKEN AND IF I AM DROPPED TO COOK YOU ONLY CAN COOK A MAXIMUM OF ______IN THE HALF DOME
WHAT IS 2?
I AM A VANILLA FROSTY AND I GET SERVED AT THIS TEMPERATURE
WHAT IS 20 DEGREES +/- 1
THIS IS HOW MANY TIMES I WASH MY HANDS WHEN I GO TO THE RESTROOM
WHAT IS 2?