Title Page
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Audit Conductor Name
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Employee Name
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Employee Clock-in number
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Conducted on
Tools and Processes
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Understands the mechanics of the window<br>- how to turn on and off<br>- (red button) how to open<br>- how to lock<br>- stocking the coin machine<br>
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Comfortable with POS<br>- 'store/recall' buttons<br>- pulling an out of order meal up<br>- car descriptors<br>
Window Competencies
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Enthusiastically greets guest with a welcoming comment<br>- How are you today?<br>- Good Morning!<br>- Welcome to Chick-fil-A!<br>- Hi there!
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Confirms order with the guest <br><br>*Keep talley (example 1-1111-1)
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Has drink and straw (at minimum) ready to hand the guest while taking payment<br><br>THE GREAT EXCHANGE
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Asks each guests, "any ketchup, mayonnaise or other sauces" if not indicated on the order via the headset person<br>
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Engages guest if waiting on food for any period of time<br><br>- Should not be chatting it up with other TMs
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Checks bag before handing it out<br><br>* Does not mean they have to deconstruct bag but they should glance for sauces, napkins, utensils, etc
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Does not allow drinks to go out with residual liquid on side of cup or a raised lid<br><br>
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Makes an appropriate closing statement such as "Have a great day!" Or "Thank you for dining with us"
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Says "My pleasure!" every time someone says "Thank You"<br><br>*Keep talley (example 1-1111-1)
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Bagging orders<br><br>: At an appropriate time have TM bag for themselves. They should<br>- appropriate 2 napkins per item (ask them to make sure they understand this process)<br>- use a practical bag for the order<br>- put items in top up and not on their side (i.e. Grilled nuggets, clamshells, etc)<br>- put appropriate condiments with item (i.e. Salads, soup, etc.)<br>- clear monitor upon bagging completion
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Understands secondary needs when there is no one at the window<br>*If they are not presented with a slower period to demonstrate this knowledge, ask them to verbalize it<br><br>Cleaning area including sanitize wipe down at some point<br><br>Stocking<br>- napkins and straws<br>- sauces<br>- mints and hand wipes<br><br>*How is their general pace when not engaging guests.
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Takes advantage of stagnant business and NEVER stands around doing nothing<br>* Their pace should be productive and full of energy (This is an eval standard all are graded on)
