Show:
Class #1: Customer Service/Safety/Sanitation
Class #2: Rules/Regulations/
Running the Day
Class #3: Time Management/Orders/Prep
Class #4: Training/Bonuses/
Leadership
Class #5: Communication/
Crisis Management
100
B.L.A.S.T.
What is Believe - Listen - Apologize - Solve - Thank
100
An employee gets this many breaks for working 8 hours
What is 3: 2 10 minute breaks & 1 30 minute lunch
100
How do you check in a Fresh Order
What is Product Quality - Correct # of Cases - Weights of Product
100
A leader should always be setting the _____
What is Example
100
A saying for giving feedback to your crew
What is "Say it when you see it"
200
This must be filled out if an employee gets hurt
What is an Incident Report
200
Break your To-Do list into these 2 categories to help prioritize your day
What is Rocks vs Pebbles
200
Usages should be done how often
What is Every day
200

What is the base labor %

What is 20%

200
Criticism that is performance or behavior based is
What is Constructive Criticism
300

Temperature Danger Zone

What is 41-135

300
How many hours before a scheduled shift should you call an employees off of their shift
What is ASAP - At least 1 hour
300
What do you check if dough is too wet
What is Water temp - Water weight - Dough Bag weight
300
What are the 4 bonus categories
What is Labor - KDS - Food Cost - Owner
300
You are frustrated with your crew and need to talk it out, what should you do
What is Vent Up!
400
Recommendations should be numbered this way on Safety Committee Meeting Minutes
What is Recommendation # & Year
400
What % of your build to should you make in premakes
What is 20%-25%
400

you must let Cass know if you are +/- this amount

What is $20

400
S.M.A.R.T. stands for
What is Specific - Measurable - Achievable - Realistic - Time Related
400
Communication is ___% Body Language
What is 55%
500
FAT TOM
What is Food - Acidity - Time - Temp - Oxygen - Moisture
500
What Workflows must be completed each day
What is End of Day Workflow - Current Day Import - Cashier's Checkout
500
You need to know the answer to these 5 questions before getting on the floor
What is Units - Increase/Decrease - Dough Count - Build Tos - # of People
500
What are the 5 Steps for Training
What is Present - Demonstrate - Practice - Observe - Follow Up
500
What is a CRISIS
What is An extreme threat to any customer, employee, owner or vendor