Grill
How Many sandwiches can you make at a time
What are the 3 w’s when parking a car "in Order"
What there being parked on
Where they are going
When it will be ready
What are the 3 ups and when and how would you use them
Back Up, Clean Up, Stock Up. There your secondary responsibilities when you have no orders.
What is an SOC and why and how do we use it
Station Observation Checklist. used to make sure we keep the crew in check.
How long is pies timed for
4 Hours
What is our Goal for OEPE, and what does it stand for
Order End present End "120 seconds"
What Does CAYGO Stand for
Clean As You Go
What is the most challenging but important skill to teach the crew
Multitasking
How Much quarter beef can you drop at a time?
3
List two examples of Smart Order Taking, and a reason why we use it in the restaurant
"Large With A coke?", "Would you like BBQ sauce with that?". (To get faster times, and upselling)
What is table Touching
Going around the lobby to make sure everyone is satisfied and offering refills when needed.
What's the first thing you do with a new hire on their first shift at the store?
Give them A tour of the building
How to pull buns from the walk in
You need two stickers, A thaw out time before you can use it, and a used by time before you cant use it Anymore.
A car gives you a code, but the pos gives you an error saying “they place the order in the wrong restaurant”, how do you solve this?
Tell them they placed there order at the wrong restaurant and if they want you could guide them on how to cancel there order and retype it in your POS honoring all there deals.
What goes in the bag last when setting up an order and why
Fries, because they get cold the fastest.
What are the 3 learning styles for a person
visual, hands-on, or auditory
Explain E Production in the grill area
How Much food needs to be on the cabinets based of your sales from before
customer gives you a code for 1627 in the DT, but the code does not exist, when you ask them to refresh the code the customer says he cant, what might be wrong with this order and how do you fix it.
This usually means they accidentally placed it in front counter So have them pull up and hand there food out normally.
Describe what you need when taking out a curbside
Taking out the curbside with the tray and a fully stocked apron, greeting the customer with there name and offering any further assistance
What are the 4 roles to a crew trainer, name an example for each one.
1. Role Model
2.Teacher
3. Coach
4.Expert