Host
What are the 3 Es? why is this important?
Entering
Eating
Exiting
What percentage of skin do we leave on our potatoes?
20% ON
80% OFF
What kind of sweetener do we offer?
Regular Sugar and Stevia
Explain the proper procedure for dicing potatoes.
One hand to lift, while the other sets. Both hands on handle before the down motion begins. Using two hands for safety reasons.
What ppm (parts per million) should DDC and SANITIZER be used at?
What is 703 for DDC. What is 200 for SANITIZER
What is the latest time you can run trash out through the backdoor?
What is 10 PM
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.
What type of oil do we use?
Sunflower
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.
What time does morning lockdown begin?
What is AS SOON AS THE SHIFT PERSON DOES THE DRIVE AROUND AND WALKS INTO THE STORE
How often should pickups be done?
At least every 3.5 hours.
What are the 4 Nevers of Customer Service?
How long does it take to cook a fry WELL?
8 1/2-9 minutes
When assembling/disassembling the shake machine, what do we have to do?
Follow the steps on the list that are on the shake machine clip board and binder.
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
Who is allowed to check large bills?
What is MANGERS & LEVEL 7s
What is In N Out’s Golden Rule?
1. The customer is always right.
2. If by chance the customer makes a mistake refer back to rule number one.
What type of potato do we use?
Chip-Stock
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