Prep
When we grab a pan of lettuce we must also grab one of these
What is
How we greet guests
What is “Hi, how are you?”
When opening boxes we must cut off the flaps using a _____
What is “box cutter?” or “potato safety knife?”
If you see spread you need more of this
What is “ red” or “tomato?”
How long we wash our hands for
What is “20 seconds?”
Sliced tomatoes are good for this amount of time
What is “two hours?“
Every interaction should end with this
What is “thank you?”
We use ______ when dicing potatoes
What are “2 hands?”
The time cooks pass their bottom buns to the board person
What is “2 minutes and 30 seconds?”
This is how fast we should wipe a table after a guest leaves
What is ”30 seconds?”
The skin to flesh ratio on a peeled potato
What is “80/20?”
What is “80 on 20 off?”
Part one of In-N-Out’s Golden Rule
What is “The customer is always right?”
The railing on the step ladder that is mandatory to use
What is the “Shin guard?”
We hold our salt shakers approximately this many inches above the fries
What is “6 inches?”
The changeover is done in this time frame
What is “every is 4 hours?”
We hold all of our cold product between these temperatures
What is “33° and 41°?”
This phrase means looking for solutions and possibilities rather than immediately saying “no” to a customer request. It is meant to empower you so that you can exceed the expectations of our customers.
What is “culture of yes?”
Gently ____ off the quick fit barriers, never pull them off
What is “shake?“
our buns should be in this quadrant on the bun grill before we throw a row
What is “third quadrant?”
How many parts per million we have our sanitizer solution at
What is ”200?”