Show:
Host/Service
Backroom/Kitchen.
Food Safety
Lockdown
Money Handling
100

What is INOs Golden Rule?

1. The customer is always right.

2. If by chance the customer makes a mistake refer back to rule number one. 

100

What are the four main responsibilities of the back room person?

  1. Freshness
  2. Quality
  3. Waste control
  4. Keeping the stand stocked
100
What do we mainly use QFB (Quick Fit Barriers) for?
What is HANDLING MEAT
100
Where must you park your car if you are closing?
What is CLOSEST TO THE STORE
100
How many 10 dollar bills are you allowed to keep up in your drawer?
What is 2 BILLS
200
What is the first thing you need to do for a spill in the DR?
What is a PUT DOWN A WET FLOOR CONE
200
What is the proper procedure for dicing potatoes?
What are 2 HANDS
200

What ppm (parts per million) should DDC and SANITIZER be used at?

What is 703 for DDC. What is 200 for SANITIZER

200

What is the latest time you can run trash out through the backdoor?

What is 10 PM

200
Where is the only place you store your 20 can key?
What is INSIDE YOUR DRAWER
300

What are some extra services we can do while working as the DR HOST? 

Run food to the table, refill drinks, ask for any condiments needed, etc. 

300

What must you do immediately after using the broom?

What is wash hands

300

What chemical must be sprayed on the food service areas (FF table/Boards) before they are first used in the morning? 

Purelle then blank labels printed. 

300

What time does morning lockdown begin?

What is AS SOON AS THE SHIFT PERSON DOES THE DRIVE AROUND AND WALKS INTO THE STORE

300

How often should pickups be done?

At least every 3.5 hours. 

400

What are the 4 Nevers of Customer Service? 

  1. Never make a big deal of a complaint
  2. Never argue
  3. Never put the customer on defense
  4. Never make excuses
400

When peeling a potato, what is the percentage of the skin that needs to be removed? 

80% off and 20% stays on. 

400

How much DDC should the SUDS container be filled with?

What is enough to submerge the towels

400

Once clocked out after closing what is the proper procedure of leaving the store?

What is GET IN YOUR CAR QUICKLY AND EVERYONE LEAVES TOGETHER

400

Who is allowed to check large bills?

What is MANGERS & LEVEL 7s

500

What is the proper procedure if some one orders chilies on their burger or asks for a side of chilies? 

Apologize and explain a company wide shortage on the regular Cascabella Chilies. Ask if our current Yellow Banana Peppers will be ok. 

500

What is the proper procedure for cleaning the tomato slicer?

What is HAVE CUT GLOVES ON BOTH HANDS, TAKE APART SLICER, WASH RINSE, SANITIZE AND AIR DRY

500

When do we perform the metal change over?

What is every 4 hours from the start time. Usually 2, 6 & 10 if opened at 10am

500
What must be done if you arrive at the store before 9am?
What is DRIVE AROUND
500
Name five ways we identify a real bill?
1. COUNTERFIT DETECOR 2. WATERMARK 3. RED & BLUE THREADS 4. COLOR SHIFTING INK 5. RAISED PRINTING - GROVED COLLAR