Ensure all primary and secondary responsibilities are followed at each frontline position
Ensure all areas in the front of house are kept clean, neat, stocked, and organized
Ensure all pre-rush and post-rush duties are assigned and completed
Tools (Supplies) Needed
“I’m Ready” checklist
Thermometer
Clock
Headset
Printer tape with extra tape
Pen
Sharpie marker
Stapler with staples
Tape dispenser with tape
Ultraviolet Counterfeit Detector
Work Safe
Ensure all personnel are wearing non slip safety shoes
Always wash your hands before starting work
Be aware of your surroundings
Follow all food safety procedures
Do not make any bare hand contact with the inside of the fry carton or fries
Keep ice scoop handle out of contact with ice
Monitor food temperatures
Ensure sanitizing solution is available and at proper concentration Towels must be fully immersed in the solution when not in use
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Preparing for Shift
Complete or assign the “I’m Ready” checklist before each peak period
Ensure the condiment bins, bagging station, cups, lids, plates, soufflé cups, pint containers, squat bowls, clamshell containers, 3 lb. food trays, deli liners, carry out bags, etc. are stocked and organized
Condiment Bin Layout (Drive-Thru)
Grape
Strawberry
Mustard
Ketchup
Salt
Pepper
Sugar
Sweetners
Forks
Knives (Spoons)
Creamer
Stirrers
Condiment Bin Layout (Condiment Counter)
Mustard
Salt
Pepper
Forks
Knives
Spoons
Bin Layout (Drink Counter)
Straws
Small Lids
Large Lids
Coffee Lids
Sweetners
Sugar
Creamer
Stirrers
Condiment Bin Layout (Frontline under counter)
Grape
Strawberry
Mustard
Ketchup
Mayonnaise
Salsa
Honey
Hot Sauce
Cash Security
Watch out for “Quick Change” artists (See video)
Never leave your cash drawer unattended
A manager must check any bill $50 or higher, with the Ultraviolet Counterfeit Detector
Make the correct change
If there is ever a discrepancy between you and a customer regarding cash, the manager on duty should handle it
Always leave cash in front of customer until change is made
High Speed Service
Take the order
Confirm the order
Total and make change for the order
Never make the customer feel “rushed”
Bagging Station
Ensure the expeditor bagging station is stocked with the following items:
Napkins
Forks
Spoons
Knives
Napkins
Assembling and Bagging Orders (Drive-Thru)
It is important to ensure orders are assembled and bagged neatly for proper presentation
Hot and cold items should be placed in separate bags
Include 1 napkin for each entrée and 1 napkin for each side item (Example: If a customer orders a chicken finger combo, they would get 2 napkins; 1 for the fingers and 1 for the fries)
Keep straws available at the drive-thru Straws should be handed to the customer with their “marked” drink(s) (See “Drink Marking”)
If there are more drinks than people, ask the customer if they would like their drinks in a drink carrier
If the order includes chicken fingers, and the customer has requested dipping sauce, include the sauce in the bag
All other condiments are given UPON REQUEST ONLY If a customer requests additional condiments (ketchup, jelly, creamer, sugar, etc) ensure the cashier asks them, “How many would you like?”
Ensure any requested condiments are included in the bag
Place needed forks, knives, and spoons in the bag
uDo not make any bare hand contact with the inside of the fry carton or fries
Do not overload bags
All lunch combos and any items served in a 3 lb food tray are packaged in a 6-pound bag
Items served in clamshell containers (Example: Breakfast Plates, Gravy Biscuits, Dinners, etc) should be placed in a plastic carry out bag
To ensure the food stays hot, fold the bag down approximately 1 inch from the top
Once an order is completely assembled, tape the receipt to back of the bag. If the order contains more than one bag, tape the receipt to the last bag of the order. (see photo below)
The bag (or cup) with the receipt will indicate the last part of an order
Leave a space in between orders so the person presenting the orders can easily tell which items go together
Bags and cups should be presented to customers with the logo facing them (See photo below)
When possible, the expeditor should present orders to our customers