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Operations
- Crew Training Guide Links (CTGs)
- Cashier Fundamentals and Customer Service
- Product Quick Reference
- Service Manager
- Sandwich Wrapping
- Safety
- Make-Up Table
- Lobby Drink Fountain Start Up/Shut Down
- Line Busting
- Dining Room
- Double Drive-Thru Service Time Standards
- Drive-Thru Service Time Standards
- Backline Coordinator
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- 14) Improving Employee Performance
- 13)Improving Product Quality
- 7) Controlling Food Costs
- 15) Controlling Paper Costs
- 12) Controlling Cleaning & Linen Costs
- 11) Improving Staffing Levels
- 1) Improving Health Department Scores
- 10) Improving Frontline Service Times
- 9) Building Sales
- 8) Controlling Labor
- 6) Improving Customer Hospitality
- 5) Improving Store Cleanliness
- 4) Improving Crew Training
- 3) Improving Drive-thru Service Times
- 2) Controlling Turnover
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Current Campaign
- Country Style BBQ Pork Sandwich
- Bologna
- Catfish
- Microwave Programming
- Fryer Programming
- MPHC Programming (All Units)
- Macaroni and Cheese
- Tartar Sauce
- Pork Chops
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- Articles coming soon
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- Articles coming soon
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Recipes and Procedures
- Country Style BBQ Pork Sandwich
- Bologna
- Macaroni and Cheese
- Tartar Sauce
- Pork Chops
- Southern Fried Chicken Sandwich
- Common Food Allergens
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- Bologna
- Pork Chops
- Breakfast Plates
- Pancakes
- Smoked Sausage
- Biscuit Baking with Biscuit Mixer
- Big Ham Breakfast Sandwich
- Big Breakfast Sandwich
- Bacon
- Grits
- Sausage
- Hash Browns
- Ham
- Eggs and Sausage Breakfast
- Eggs and Bacon Breakfast
- Eggs
- Breakfast Wraps
- Breakfast Steaks
- Breakfast Biscuit Fillet
- Biscuit Sandwiches
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- Country Style BBQ Pork Sandwich
- Bologna
- Breakfast Plates
- All Recipes and Builds
- Pancakes
- Big Ham Breakfast Sandwich
- Big Breakfast Sandwich
- Grilled Chicken Platter
- Country Ham Dinner
- Country Fried Steak Dinner
- Chopped Steak Platter
- Chicken Fried Chicken Dinner
- Cheeseburger Platter
- Chicken Wraps
- Cooking Hamburger Patties
- Hamburgers
- Grilled Chicken
- Grilled Cheese
- Chicken B.L.T. Sandwich
- Big B.L.T.
- Sausage
- Ham
- Eggs and Sausage Breakfast
- Eggs and Bacon Breakfast
- Breakfast Wraps
- Breakfast Steaks
- Breakfast Biscuit Fillet
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- Articles coming soon
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Equipment
- Microwave Programming
- Fryer Programming
- MPHC Programming (All Units)
- Grill Temperature Programming
- Biscuit Baking with Biscuit Mixer
- Microwave Calibration
- Tea
- Iced Coffee
- Tea and Lemonade Urn Cleaning
- Store Timers
- Smart Safes
- Microwave Programming
- Fryer Programming
- Fryer Filtering
- Drink System Cleaning and Maintenance
- Coffee Machine Cleaning and Maintenance
- Bun Toaster Programming
- Biscuit Warmer Programming
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Catering
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Training
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Human Resources
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Print
Crew Training Guide Links (CTGs)
Updated
Click below to download the latest PDF version of Jack’s Crew Training Guides
CTG 01 Drinks
CTG 02 Cashier Fundamentals
CTG 03 Customer C.A.R.E.
CTG 04 Dining Room
CTG 05 Host/Hostess
CTG 06 Breakfast Grill
CTG 07 Breakfast Sandwiches and Plates
CTG 08 Breakfast Fryer
CTG 09 Lunch Grill
CTG 10 Lunch Sandwiches
CTG 11 Lunch Fryer
CTG 12 Fried Chicken
CTG 13 Biscuits
CTG 14 Hot Prep
CTG 15 Cold Prep
CTG 16 Dinners, Sides and Snacks
CTG 17 Ice Cream and Milkshakes
CTG 18 Serving Safe Food
CTG 19 Salads
Table of Contents