Dress for Zax-cess
Your name tag is missing. Are you in complete uniform?
No. A name tag is part of the required uniform.
Where must team members eat their food?
In the dining room.
Why do we use product timers?
To track hold times and maintain product quality.
Why should you repeat an order back?
To catch mistakes before submitting it.
You are leaving, but your station is low on supplies. What should you do?
Restock and communicate with the leader before leaving.
What must you do with hair that extends below your collar?
Tie it completely back and keep it neat and secure.
Are team members allowed to prepare their own meals?
No. They must order from the front counter.
Why do we use the correct scoops and portion tools?
To keep portions consistent and control quality and food cost.
Does a faster service time make up for handing out an incorrect order?
No. Speed and accuracy both matter.
Who should know about unfinished checklist tasks?
The leader and the person taking over.
When must you wash your hands after handling money?
Before returning to food handling or preparation.
What meal benefit do you receive when you work 3 to 7.99 hours?
50% off one meal with a maximum regular menu price of $16.
How many seconds do you drain the chicken after dumping in the milkwash?
3-5 seconds.
A guest orders extra sauce. When should you verify it is included?
During the final order check before handoff.
How does leaving a clean station help the next shift?
It lets them focus on guests and service instead of catching up on cleaning.
If you are off duty but wearing your uniform, can you enter the BOH?
No. Being in uniform does not allow off-duty BOH access.
Where can you keep your employee drink?
In the designated black cup holders, with a lid and straw.
How do you properly season the fries?
One basket at a time. One squeeze of seasoning per corner.
How many sauces are allowed per "It's in the bag?"
6
Your station is caught up, but a teammate is struggling. What should you do?
Offer help, communicate with the leader and support the team.
Name the six items that make up a complete uniform?
Proper pants, belt, shirt, hat, name tag and shoes.
A team member makes their own meal, applies their own discount without the manager present, and eats in the kitchen. Name all three violations.
Team members cannot prepare their own food, the manager on duty must be present when processing the meal benefit, and food must be eaten in the dining room.
How many times do you lift and lower the basket of tenders in the milkwash?
3-5 times.
Name four things to check before handing an order to a guest.
Correct food, drinks, sauces and any extras such as cookies.
Name three things your station should have ready for the next shift.
Stocked supplies, a clean work area and needed prep or product.