Service
When do you need to change your shirt if on a service position?
What is, whenever it becomes dirty. Always wear a clean presentable uniform including aprons, pants, shirts, hats, and name tags.
When does the sanitizer need to be changed?
What is, when it becomes weakened or dirty. Sanitizer gets changed every 4 hours during the change over.
What is the proper salting procedures when working fries?
What is,
Spread out the fries and salt them immediately.
The salt shaker needs to be approximately 6 inches above the fries and salt evenly in a back and forth motion. Move the fries to the portioner and lightly salt again to ensure even coverage. (Only necessary for baskets with 2 or more orders of fries).What is the proper amount to wrap a burger?
What is,
40-50%
Properly wrapping the burger allows the customer to see all of the ingredients, is visually pleasing, and the customer can bite right into the burger.
What is the earliest you can bring buns over to the salad table?
What is 2:30, but the buns should be brought over as late as possible to ensure it's as hot as possible.
When do you need to get a new name tag?
What is, when it becomes faded or worn.
(Not every shift because I can't keep track of mine.)
What are our aprons used for?
What is,
Aprons are a decorative, not functional part of our uniform.
How many napkins per burger and fry does an order get? Please include for protiens, cut in half, cut in 4th, tomato wrap, meat patties and flying Dutchman's.
What is one per burger and fry.
Proteins, cut in half, cut in 4th, and tomato wrap get 2.
Flying Dutchman's and meat patties get a napkin included in the fork/napkin kit.
How many chilies go on a bottom?
Please include for light, regular, and extra chilies.
Light 3-4
Regular 5-8
Extra 8-12
(Amounts are for regular size slices)
What is the proper way to season meat patty?
What is,
Hold the shaker about 8 inches above the patty.
Apply the salt evenly over the entire surface of the meat in a continuous motion.
Avoid getting salt on the buns.
What must you always have when on a service position?
What is, your smile. The smile is part of our uniform and every customer must be greeted with a warm smile(showing your teeth).
When do we clean the lemon wedger and lettuce corer?
What is,
After each use.
They must be washed, rinsed, and sanitized after each use, ensuring all debris are removed.
What is the proper procedure for adding PCs(pre-cooks) to a basket?
Add to the next basket 10-30 seconds before pulling.
Can only use pcs if it's less than a full portion of fries and is less than 1/5 (20%) of a basket.
What can't you do when relaying orders?
What is,
Stack orders.
What is the proper way to apply a mustard spiral to a patty?
What is,
In an even spiral pattern, not just a circle. Using a spiral pattern will help ensure the mustard will spread over the surface when turned.
Be careful not to add too much, as this will overwhelm the taste of the other condiments and slow the cooking process.
The latest time you can add mustard Freire to a patty is 2 minutes.
What is the proper way to ask the 4 essential questions?
What is, to ask them each separately.
Would you like onions?
Would you like fries?
Would you like something to eat?
Will you be eating here?
What personal food and drink items may be stored in the walk in?
What is,
Food and drink items that are fully covered and placed in a separate insert. No open drinks, straws, glass containers, or restaurant packaging are allowed.
How do potatoes that are peeled and or diced need to be stored?
To prevent potatoes from oxidizing, immediately cover them with water. Use cold unless they have a high sugar content-then you can use warm water. Never use hot water.
How do the napkins need to be placed in a tray/box?
What is,
Place the proper amount of napkins for each burger so that they protrude 1 to 2 inches from the end of the tray. This will keep the napkins in view of the customer without them dragging on the counter.
What is the proper time to turn and pull a grilled cheese?
What is,
25 seconds on the first side.
20 seconds on the second side.
When does a host need to be present in the dining room?
What is, at all times once there is a board person on the 2nd grill.
What must you also wear when you have a bandaid on?
What is,
A self adhesive bandage or a glove.
All bandages need to be reported to the manager so you can be placed at the proper work station.
What is the proper amount to peel a potato?
80/20
80% peeled
20% of the peel should remain
How do the pickles need to be stored on top of the salad table?
With brine filled to the crease line of the insert.
When can you serve a torn patty?
What is,
When QFC isn't here.
Jk never.
If you keep tearing meat please ask for a different spatula and take better care of the product.