Correct handwashing demonstrated - soap used, minimum of 20 seconds, hands dried - before serving ALL customers
Correct glove up process - clean gloves, no blowing into gloves
Every customer greeted with a smile & within 3 seconds.
Record 2 Greetings used by employee during evaluation:
Acceptable Greetings: Hello I'll be with you shortly/ Hi what can I make for you today? Welcome to Subway! Hi, I'll just wash my hands and be with you shortly
BREAD, MEATS, CHEESE
Ask for Bread Type (Identify bread selection by referring to cling on bain)
What type of sandwich (Sub, Wrap, Salad)
Would you like extra bacon?
Cheddar, Swiss or Old English Cheese?
Would you like extra cheese today?
Are you having your sub toasted today?
BREAD, MEATS, CHEESE
Would you like any extra avocado today?
Would you like all the 'Fresh Salads'?
Which sauce would you like? (Refer to Sauce Selection guide)
Are you happy with that? (referring to the sub)
Hinge cut - 45 degree angle
Correct placement and formula on top side of bread (Meat must extend across width of bread and reach end to end)
Level scoops of Tuna and Seafood, must be spread evenly across bread
Bacon to be heated before serving (microwave or toaster)
Bacon to be placed on top of meat
Cheese to be placed on top of meat
Alternate placing of Cheese - points up/ down for maximum coverage across sandwich
Use correct settings for meat selection/ footlong/ 6 inch
Ask employee settings for chicken fillet/ meatballs/ BMT/ chicken teriyaki
Not Toasted - Use correct settings on microwave for footlong/ 6 inch
Level scoop of Avocado on TOP section of bread
Is salad being placed on the bottom of the bread (none in hinge)
Is salad being placed in correct sequence (follow tick boxes below)
☐Lettuce ☐Tomatoe ☐Cucumbers ☐Pickles ☐Capsicums ☐Olives ☐Onion ☐Jalapenos ☐Carrot
Correct formula - does the employee know how much of each goes on subs?
Lettuce = Tomatoe = Cucumbers = Pickles = Capsicums = Olives = Onion = Jalapenos = Carrot =
Lett/ Carrot/ Onion - gram weights, can employee demonstrate on scales?
Is lettuce being placed end to end
Is carrot being put on last?
Sauce 3 passes on top of meat/ cheese
Salt/pepper is last item to be put on Subs/ wraps/ salads
Is salt/pepper being put on vegetables?
Average sub making time (=<2.30min Toasted =<2.00min Untoasted)
Record sub making times
Average total customer service time (3 min per customer is goal)
Record three customer translation times
Notes for employee
Conclusions / Notes