Pre-Shift
2nd page of the DSPG
Secondary Roles/Duties
How long do you have to complete food safety
1 hour
Percentage of cars we should park
10 %
Every 1st Friday of the Month
Fun Friday
How many point could be lost on a CEV if people on your shift aren't friendly?
4
Name 5 targets
Sandwhich Count
OEPE
Car Count
New Product Sale
Sales
How many degrees does 1 second effect
3 degrees
Key to Making Sure All Coworkers Know & Follow Procedures
Proper Training with a Certified Crew Trainer
When are you done filling out your DSPG?
End of Shift
Danger Zones
3 or more
Cars from the Order Point
Orders on ANY Screen
Less Than 3 orders of Fries Made or available
200 PPM
Sanitize Concentration Level in a 3 compartment dish sink
VOICE Target
65%
Creating a friendly and welcoming environment
Hospitality
Look For In Golden Standard
Appearance
Taste
Temperature
Texture
What are fixed shifts?
Shifts that you have to have such as; maintenance, prep, truck delivery, opening, and closing
Every Hour
Hand washing
Secondary Shelf Life of Fresh Beef
24 hours
Tuition Assistance
GED Program
Archways to Opportunity
6 Enemies Of Oil
Carbon
Detergent (Cleaner)
Water
Air
Salt
Heat
If you have 2 managers; where are they positioned
1 up front controlling service (Running the Shift)
Grill Area (Assembler if able)
Big 6
Nontyphoidal
Salmonella Typhi
Shigella
Hepatitis A
Norovirus
E. Coli
Food that has not been sold, wasted, and is not in the store as inventory
Stat Loss
Passing Score for a CEV
80
Area of the restaurant that is near or closest to the maximum range or highly likely to experience a danger zone
Hint: DSPG
High Utilization