Employee Evaluation

• Document No.

• Store

• Manager

• Conducted on

  Date

• Prepared by

• Location
  Address

Employee Details

• Employee Name

• Position

  Trainee

  Junior

  Sandwich Artist

  PIC

  Manager

• Picture of employee

  Media

Handwashing & Glove Usage:

• Correct handwashing demonstrated - soap used, minimum of 20 seconds, hands dried - before serving ALL customers

  Yes

  No

  N/A

• Correct glove up process - clean gloves, no blowing into gloves

  Yes

  No

  N/A

Customer Service:

• Every customer greeted with a smile & within 3 seconds.

  Yes

  No

  N/A

• Greeting #1:

• Greeting #2:

• 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

Service Script:

• Would you like any extra avocado today?

  Yes

  No

  N/A

• BREAD, MEATS, CHEESE

• Ask for Bread Type (Identify bread selection by referring to cling on bain)

  Yes

  No

  N/A

• Footlong today?

  Yes

  No

  N/A

• What type of sandwich (Sub, Wrap, Salad)

  Yes

  No

  N/A

• Would you like extra bacon?

  Yes

  No

  N/A

• Cheddar, Swiss or Old English Cheese?

  Yes

  No

  N/A

• Would you like extra cheese today?

  Yes

  No

  N/A

• Are you having your sub toasted today?

  Yes

  No

  N/A

• BREAD, MEATS, CHEESE

• Would you like all the 'Fresh Salads'?

  Yes

  No

  N/A

• CONDIMENTS

• Which sauce would you like? (Refer to Sauce Selection guide)

  Yes

  No

  N/A

• Any salt/pepper?

  Yes

  No

  N/A

• Customer Approval

• Are you happy with that? (referring to the sub)

  Yes

  No

  N/A

Sub Making Procedures:

• BREAD

• Hinge cut - 45 degree angle

  Yes

  No

  N/A

• MEATS

• Correct placement and formula on top side of bread (Meat must extend across width of bread and reach end to end)

  Yes

  No

  N/A

• Level scoops of Tuna and Seafood, must be spread evenly across bread

  Yes

  No

  N/A

• Bacon to be heated before serving (microwave or toaster)

  Yes

  No

  N/A

• Bacon to be placed on top of meat

  Yes

  No

  N/A

• CHEESE

• Cheese to be placed on top of meat

  Yes

  No

  N/A

• Alternate placing of Cheese - points up/ down for maximum coverage across sandwich

  Yes

  No

  N/A

• TOASTED SUB

• Use correct settings for meat selection/ footlong/ 6 inch

  Yes

  No

  N/A

• Ask employee settings for chicken fillet/ meatballs/ BMT/ chicken teriyaki

  Yes

  No

  N/A

• Not Toasted - Use correct settings on microwave for footlong/ 6 inch

  Yes

  No

  N/A

• SALADS

• Level scoop of Avocado on TOP section of bread

  Yes

  No

  N/A

• Is salad being placed on the bottom of the bread (none in hinge)

  Yes

  No

  N/A

• Is salad being placed in correct sequence (follow tick boxes below)

  Yes

  No

  N/A

• ☐Lettuce ☐Tomatoe ☐Cucumbers ☐Pickles ☐Capsicums ☐Olives ☐Onion ☐Jalapenos ☐Carrot

• Correct formula - does the employee know how much of each goes on subs?

  Yes

  No

  N/A

• Lettuce = Tomatoe = Cucumbers = Pickles = Capsicums = Olives = Onion = Jalapenos = Carrot =

• Lett/ Carrot/ Onion - gram weights, can employee demonstrate on scales?

  Yes

  No

  N/A

• Is lettuce being placed end to end

  Yes

  No

  N/A

• Is carrot being put on last?

  Yes

  No

  N/A

• CONDIMENTS

• Sauce 3 passes on top of meat/ cheese

  Yes

  No

  N/A

• Salt/pepper is last item to be put on Subs/ wraps/ salads

  Yes

  No

  N/A

• Is salt/pepper being put on vegetables?

  Yes

  No

  N/A

• Service Times:

• Average sub making time (=<2.30min Toasted =<2.00min Untoasted)

  Yes

  No

  N/A

• Record sub making times

• Average total customer service time (3 min per customer is goal)

  Yes

  No

  N/A

• Record three customer translation times

Summary

• Notes for employee

• Conclusions / Notes

• Re-Training Required?

  Yes

  No

• Re-training Date

Signature

• Employee signature

  Sign