Grand Opening Training

• Employee Name

• Employee Picture

  Media

• BOH or FOH?

  BOH

  FOH

• Trainer comments (be thorough and put your initials after every comment)

• Overall Skill

  1

  2

  3

  4

  5

• Sense of Urgency

  1

  2

  3

  4

  5

• Attitude

  1

  2

  3

  4

  5

• Leadership Potential?

  Yes

  No

  N/A

• Potential Trainer?

  Yes

  No

  N/A

• Hello GOT!
  In order to help track training successfully, your contribution to this iAuditor is absolutely key to our later success.
  If you have any questions feel free to ask Greg Biesaga, the Mauldin Training Director.
  Below is a grading scale that is used by all of our leadership and you are required to use as well.
  
  1 - has not done anything on this position/task
  2 - has completed 3-step training with GOT or other trainer
  3 - is able to run his/her position/task without help (coaching still involved)
  4 - no longer needs a trainer, but still needs to work on skill/speed/accuracy
  5 - skill/speed/accuracy are top of the line (this is the goal)

• FOH

  Off

  On

Positions

• POS

  1

  2

  3

  4

  5

• Cleaning

  1

  2

  3

  4

  5

• Host

  1

  2

  3

  4

  5

• Bagger

  1

  2

  3

  4

  5

• Window

  1

  2

  3

  4

  5

• Pusher (Expeditor)

  1

  2

  3

  4

  5

• Headset

  1

  2

  3

  4

  5

• Drink Maker

  1

  2

  3

  4

  5

Tasks

• Opening DT/Frontline

  1

  2

  3

  4

  5

• Brew Coffee

  1

  2

  3

  4

  5

• Brew Tea

  1

  2

  3

  4

  5

• Fill bullets

  1

  2

  3

  4

  5

• Prepare Ice Coffee Blend

  1

  2

  3

  4

  5

• Cut & Squeeze Lemons

  1

  2

  3

  4

  5

• Restock DT/FL

  1

  2

  3

  4

  5

• Closing Ice Dream Machine

  1

  2

  3

  4

  5

• Closing Frontline

  1

  2

  3

  4

  5

• Closing Drive Thru

  1

  2

  3

  4

  5

• Closing Dining Room

  1

  2

  3

  4

  5

• Closing Bathrooms

  1

  2

  3

  4

  5

• Closing Playplace

  1

  2

  3

  4

  5

• BOH

  Off

  On

Positions

• Primary Breakfast

  1

  2

  3

  4

  5

• Secondary Breakfast

  1

  2

  3

  4

  5

• Biscuit making

  1

  2

  3

  4

  5

• Running Machines

  1

  2

  3

  4

  5

• Running the Grill

  1

  2

  3

  4

  5

• Breading

  1

  2

  3

  4

  5

• Primary Lunch/Dinner

  1

  2

  3

  4

  5

• Secondary Lunch/Dinner

  1

  2

  3

  4

  5

• Fries

  1

  2

  3

  4

  5

• Basic LEAN Prep

  1

  2

  3

  4

  5

• Advanced LEAN Prep

  1

  2

  3

  4

  5

Tasks

• Opening the Primary Side

  1

  2

  3

  4

  5

• Opening the Secondary Side

  1

  2

  3

  4

  5

• Putting together Breading table at open

  1

  2

  3

  4

  5

• Release Agent on Garland Grill at open

  1

  2

  3

  4

  5

• LEAN chicken thawing

  1

  2

  3

  4

  5

• LEAN chicken entrees

  1

  2

  3

  4

  5

• Dishes

  1

  2

  3

  4

  5

• Make Sanitizer water for buckets

  1

  2

  3

  4

  5

• Express Filter Clean on Open Fryer

  1

  2

  3

  4

  5

• Daily Clean on Open Fryer

  1

  2

  3

  4

  5

• Express Filter on Pressure fryers

  1

  2

  3

  4

  5

• Daily Clean on Pressure fryers

  1

  2

  3

  4

  5

• Filter change on Open and Henny Penny Fryers

  1

  2

  3

  4

  5

• Refill oil

  1

  2

  3

  4

  5

• Close Primary/Secondary Sides

  1

  2

  3

  4

  5

• Close Prep Area

  1

  2

  3

  4

  5

• Close Breading Table

  1

  2

  3

  4

  5

• Clean kitchen floors

  1

  2

  3

  4

  5

• Final run through at end of night (together with a kitchen leader)

  1

  2

  3

  4

  5

Comments

• Write any comments about your trainee here. Be thorough, if there is something negative, give a possible solution. If positive then give details. Don't write vague comments like: "Hard worker" or "Is lazy" (some comments we have observed before)