DRIVE THRU
FRYER
FRONTLINE
BACKLINE
RUNNER
100

Gather before order is completed; Place on top of product at order completion

What is NAPKINS AND CONDIMENTS?

100

Communicated from MIC to determine product "build tos"

What is PAR LEVELS?

100

Present to guest while ordered/while guest is getting money ready

What is DRINK CUPS?

100

Should be changed during slow period or when there is 1"-2"

What is ROAST BEEF?

100
These should be communicated to the team as soon as they are placed by the guest

What is LARGE ORDERS/OA/3PD?

200

Everything the cashier needs should be;

What is WITHIN ARMS REACH?

200

This should be done prior to every rush period

What is STOCKING ALL PRODUCTS NEEDED FOR PEAK?

200

Should be done within 3 seconds of a guest entering the lobby

What is GREET THE CUSTOMER?

200

These should be kept close to the toaster, in order of what is used most frequently

What is BUNS/BREAD?

200

This is Runner's #1 priority

What is DRIVE THRU?

300

Four of these should be in use at all times

What is HEADSETS?

300

Use this method when filling fry cartons

What is ONE SCOOP METHOD?

300

Do this anytime the order is long or complex

What is REPEAT THE ORDER BACK?

300

Should be done before dropping bun or getting wrapper ready for RB/BNC

What is TURN ON THE SLICER?

300

Stays in this area ready to serve guests at all times

What is FRONTLINE/DT?

400

First trip to the window; Greet, present drink/straw, and total of order. Second trip to the window;

What is; GIVE CHANGE/RECEIPT, FOOD, AND ASK FOR SURVEY?

400

These are kept on expo and above fry station and should be stocked for every peak period

What are KIDS MEAL BAGS/TOYS?

400

Five step approach to handling an upset customer

What is B.L.A.S.T.?

400

Method used to heat multiple portions more efficiently

What is COOKING IN SEPARATE MICROWAVES?

400

Bags should be pre-fanned and staged _______ ___

What is FOLD UP?

500

Placed in left coin compartment and sorted at a slower period

What is LOOSE CHANGE?

500

Do this before filling any fry cartons or making any sandwiches

What is DROPPING PRODUCT IN FRYER?

500

Never say this when closing out an order

What is WHAT/ANYTHING ELSE?

500

Backline should be set up to minimize the number of _______ taken to make each sandwich

What is STEPS?

500

These should go in every OA/3PD order whether requested or not

What is NAPKINS/STRAWS/CONDIMENTS?