Ordertaking
When do you say please while taking the customers order?
When you ask for the payment.
What is the main responsibility of a host?
Give our customers a great experience.
If you are scheduled a 10 am - 1 pm shift, when is the latest you can clock out?
4 pm. Never assume when scheduled a short shift that you will not be taking a 10. We can keep you up to 6 hours.
The car indicator!!!!
Mainsite and paper towels. Spray mainsite on paper towel not on the widow.
How do we ask the four essential questions?
Would you like…
When is the host allowed to come on the red tile?
Only to sign the lot check card.
If an associate starts at 11:30 when is the latest they can clock out for their half?
4:30
When do we ask the customer if they would like a lap mat?
Trick Question! Never offer. Paper for paper.
What chemical and towel do we use for food contact surfaces? When do the inserts need to be changed out?
Sanitizer, every 30 minutes or when dirty.
When making call outs, when should you call the things out?
Yes. Open the door every 15 minutes and if something needs to be completed ask your host assistant. Do not go in unless directed.
If you started at 5 pm and it is now 10:55pm what should you do?
Tell the manager you are approaching your clock out time. This responsibility is on the manager and associate.
How do we count back change to customers?
What chemical do we use for customer contact surfaces?
DDC
When should the main order taker call for a second order taker?
Three or more in line
When must we have a host?
When the second grill is fully operational.
After how many hours worked do you get a third 10?
10+ hours
When do we change out water? What do we need to do every time we change our water?
Between red and silver (or when dirty). Test the sanitizer with a sanitizer strip.
What chemicals do we use to clean the potato machine and table?
Soap and hot water. AJAX for deep cleaning.
If someone orders a cheeseburger no onion tomato wrap, what comes on the burger?
Only the cheese patty and tomatoes.
We must ask the clarifying questions to see if they would like more ingredients.
Who is in charge of stocking up the drink station and ketchup station?
Host assistant, but the host can stock up anything that allows them to stay on the grey tiles. The host must also be aware of when things are getting low and communicate with the host assistant.
When does an associate have to take a second half? And at what hour must they take it.
12+ hours and by the 11th hour.
When opening up back pay and throughout the day, what should our routine be?
Check soap and sanitizer levels, wash the dishes clean out all debri traps, amazing sponge the walls, wipe down the sinks, wipe down the red tray rack, wipe down and organize the white table.
Why do we get chemicals out of the sink instead of pouring them out of the bottle.
The sinks dilute the chemicals to the proper strength in order to get the best results.