Information
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Trainee Name
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Clock in #
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User Name
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Password
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Start Date
Training Shifts
Front Counter / Register
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Front Counter
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Front Counter 1st Shift
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Select date
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Trained by:
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Front Counter 2nd Shift
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Select date
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Trained by:
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Front Counter 3rd Shift
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Select date
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Trained by:
Intro & Tour
Day 1
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Select date
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Trainer
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Trainee
When Trainee Arrives
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Does the Trainee know how to clock in?
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Make sure trainee knows how to clock in
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Break cups and location that they are stored
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Introduce trainee to as many people as possible
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No cell phones on you during your shift
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We don't have any lockers! So leave your bulky items at home or in your car!
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Employee Parking
Proper Uniform
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Proper uniform
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Non Slip Shoes
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Only Black Socks (No Crazy Colors)
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Guys
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Only Black Undershirts
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Clean Shaven
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Appropriate Hair
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Girls
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Wedding rings only
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No necklaces, bracelets or hair and worn on the wrist
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Natural color fingernails and no acrylic nails (all fingers same color)
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Below the trainee is agreeing they understand and are aware of our uniform policy at CFA Clemson.
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Add signature
Grand Tour
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Our parking lot is the first vision our guests have of our store. It is important to keep the parking lot clean and up to standard. When Steritech visits our store and they see 3 or more visible signs of trash, we are docked points. Pay close attention to the speaker box location and the outside of the drive thru window. Also, look around the mulch beds to ensure there is no excess trash.
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Ensure taking trash straight to the dumpster. Ensure the trash rolling cart is being used to make sure there are no leaking spills being dragged across the dumpster area and to avoid excess bugs.
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Dinning Room is where guests spend majority of their time. We want to portray a clean environment in order for guests to expect a clean environment in our kitchen.
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Table caddy (2 mayo, 2 ketchup, salt, pepper) white on the right-salt and mayo on the right-flowers on the right and flip chart on the left
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Wipe the table with the table turners (green striped table turned are used first for table top then for chairs). Ensure that you move table caddy and clean underneath. Napkins thrown away if left on table anything else left on table is returned to the condiment stand or behind the counter.
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Condiment counters (stock bins are stored underneath). FIFO stocking method
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High chairs are stored beside the two condiment counters (placemat and wipe in each high chair and ensure high chairs are wiped down thoroughly between uses) belt in high chair needs to be clasped shut to guarantee safety
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Make sure you move the tables that are able to be moved and clean under them as well as behind the booths (crumbs)
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Correct ways to empty trash. Never leave a trash cubby without a trash can-bring an empty one up from back before taking full trash to dumpster. Make sure you tie up the trash bag before taking it to dumpster to ensure trash doesn't spill
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Don't leave a stack of trays on trash can- you want to give a clean perception to our guests
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Restrooms- make sure closets are locked (chemicals are stored here). Replace toilet paper and start toilet paper roll before inputting in-helps our guests. Take notice if there is ever any trash left in restrooms. If you smell dirty diapers, take trash directly to trash- NOT through the restaurant
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Start at the ovens! Give a brief overview of different positions in the kitchen
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Procedure in wiping trays (sanitized water). Wipe handles of trays. Keep towel in sanitized water. Change sanitized water as needed. Tray liners kept above or on the table.
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Two hand washing sinks
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Fire extinguisher locations
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Ansel system
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Thaw cabinets and metal pan storage
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Office location (first aid kit)
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Day dot stickers
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Walk in cooler (everything should be labeled). FIFO!!!!
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Panic alarm buttons in cooler and the black handle where you can lock yourself in the cooler. PUSH PANIC BUTTONS AFTER THE POTENTIAL ROBBERS LEAVE OUR STORE. This could give the robbers a reason to hold hostages if aware of panic button.
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Walk in freezer FIFO.
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Panic buttons location
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Soft drink stand and how to replace the nozzles when the sodas are empty (make sure the correct soda is corrected to the right tower). Ex: diet coke box connected to diet coke tower and tube. FIFO- the soda that is going to expire first, we want to use first. Place soda box in correct position (not upside down)
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Drink carriers and coffee to go boxes
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Dry good storage (remember to mention coffee cups and lids above thaw cabinet)
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Cage (look through peep hole before opening the door). We also have a door bell to use when necessary
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Rolling cart and how to transport trash- flatten boxes when breaking them down
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Cup storage up above
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Mop buckets--yellow in kitchen and red in restrooms and blue on front counter
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Mop and broom and squeegee location
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Dirty towel storage
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Break room-cubby storage, employee eats meal here unless very crowded. Display cabinet with list of employee phone numbers (take a picture, it is your responsibility to make sure your shift is covered if you are unable to work!!!)
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Mop sink- floor cleaning soap, all Chemical bottles should be labeled. Discuss how to make sanitizer solution.
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Table where we cut and squeeze lemons
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Prep sink only used for prep related tasks
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Tea brewing station
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Prep area and Kanban system
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Storage of bags above prep area
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Four compartment sink and ensure raw and regular dishes DO NOT get washed or put together
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Ice bin and how to get ice out of ice is stuck
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Kids meal item storage
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Trash receptacles on front counter
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Change sanitized water every 4 hours (or as needed) ensure chemicals have labels
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Hand washing sink used whenever you come out of the restroom (guests doesn't know if you have washed your hands in restroom)
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Coffee storage
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Tea urns and lemonade location
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Coffee brewing station (how to brew coffee and proper procedure on how to place lid and cup and sleeve)
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Front counter prepackaged beverage cooler- par 2 numbers on cooler door
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Cooler with lemonade and lemon wedges
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Cold prep cooler. FIFO!!! (Market salad with no clue cheese location)
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Salad dressing storage
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Storage cabinet under the fry station (kids meal item, ketchup, etc.)
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Bags, bags storage, salad toppings
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Drive thru window area- sauces and sauce storage
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Headset area -coffee condiment area
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Drink tower I drive thru and drink tower in the middle on front counter are the same and the other two on the ends on front counter offer the same beverages
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Prepackaged beverage cooler- par 2 numbers
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Dessert cooler and ensuring that whipped cream and the 2% milk stay in the cooler when not being used
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Ice dream machine and shake base location
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Storage of cups above the drive thru area
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Drink counter section on front counter - iced coffee and frosted lemonade cup storage
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Placement of certain cups at each drink tower and cup storage on front counter
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Receipt paper storage on front counter (under the orange table marker)
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Panic buttons on front counter
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Safety screen
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Explanation of shift switch book, time change book, request off book, op log book
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Gift card storage
Front Counter
Day 2
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Select date
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Trainer
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Trainee
Register
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Register basics
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Emphasize importance of asking classic or grilled nuggets
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Importance of suggestively selling
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Asking what type of chicken they want in each salad and dressings and condiments for salads
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Premium button
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Cow calendars
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Gift cards
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Miscellaneous sale
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Beverages- beverage condiment button and tea lemonade button
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Local item button
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Cheese and sour cream
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I ate it all button
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Senior drink button
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30 count nugget and special fruit button
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Core 4
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Share a Smile
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Create Eye Contact
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Speak Enthusiastically
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Stay Connected
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2nd Mile Service
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Deliver Trays To Tables
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Guests with children
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Elderly
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Disabled
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Table touch-ins
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Clearing Trays not Trash
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Refreshing Beverages
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Checking on guest experience (15 minutes)
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Only 3 table touch-ins per visit
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Let those sitting for a length of time to let you know if they need anything
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Carry Large Orders to Car
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"I'll bring these out for you. Where are you parked?"
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Don't ask but tell them
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Language of Hospitality
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My pleasure if only 1 example
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"Certainly" or "sure" instead of "ok" or "no problem"
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Words to avoid: Ok, Sure, Alright
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May I refresh your beverage?
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I can serve the next guest here!
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Will you be dining in with us?<br>NOT here or to go!
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May I have a name with your order?
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How may I serve you?
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What else may I get for you?<br>
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Do not say "What else?" Or "Is that all?"
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Will that complete your order?
Dining Room
Day 3
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Day 3 is hands on practice for our trainee with guidance from our trainer. This day should be used to ensure the trainee gains practice with guest interaction and taking orders on front counter.
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Select date
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Trainer
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Trainee
Register-Order taking
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Greet guest within a timely manner
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Asks dine in or carry out
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Uses core 4
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Repeats order back to guests
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Give receipt and correct change
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Gives clear direction to guest at end of transaction (dine in or carry out and where to go)
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If dine in- gives table marker
End of training summary from trainer
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Give a brief summary of final day of training and any additional information that needs to be noted.
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Ability to take orders
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Ability to interact with guests and teammates
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Productivity
Drive Thru
Window
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Hmm
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Great Job
