Title Page
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Store name and/or number
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Prepared by
PREPARATION
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Participant's Name
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Did the participant follow the 20/20 hand wash &/or glove rule?
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Was the participant in proper & neat uniform (apron, shirt tucked in, name tag, slip resistant shoes)?
WORKING THE STATION
ORDER #1 CHICKEN STRIP SANDWICH
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Was the bun toasted properly and hot?
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Was the appropriate amount of condiment placed properly?
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Were the appropriate amounts of toppings placed properly?
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Was burger placed crown side up?
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Was item placed in the correct bagging tray?
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Did the item have the appropriate appearance?
ORDER #2 - JUNIOR CHEESEBURGER
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Was the bun toasted properly and hot?
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Was the appropriate amount of condiment placed properly?
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Were the appropriate amounts of toppings placed properly?
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Was burger placed crown side up?
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Was item placed in the correct bagging tray?
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Did the item have the appropriate appearance?
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Did the dresser avoid cross contamination?
ORDER #3 - SUPERSONIC CHEESEBURGER
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Was the bun toasted properly and hot?
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Was the appropriate amount of condiment placed properly?
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Were the appropriate amounts of toppings placed properly?
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Was burger placed crown side up?
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Was item placed in the correct bagging tray?
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Did the item have the appropriate appearance?
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Did the dresser avoid cross contamination?
ORDER #4 - BLT
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Was the bread toasted on both sides?
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Were the appropriate amounts of toppings placed properly?
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Was the appropriate amount of condiment placed properly?
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Was item placed in the correct bagging tray?
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Did the item have the appropriate appearance?
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Did the dresser avoid cross contamination?
ORDER #5 - GRILLED CHEESE
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Was the bread toasted on both sides?
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Was the appropriate amount of condiment (PICKLES) placed properly?
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Was item placed in the correct bagging tray?
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Did the item have the appropriate appearance?
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Did the dresser avoid cross contamination?
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Was product placed in correct packaging? (blue wrapper)
TEAM WORK
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Did the dresser communicate to the rest of the crew?
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Did the dresser help any other stations to expedite service?
GENERAL
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Did the dresser keep their station properly clean?
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Did the dresser avoid cross contamination?
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Did the dresser show a sense of urgency?
