General policies and procedures that serve as the foundation to highly functional business.
PLEASE PUT YOUR FIRST AND LAST NAME WHEN ASKED FOR NAME!
True
False
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False
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The food
The service
The atmosphere
The work ethic
All of the above
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Managers
The owner
Repair man
Everyone
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True
False
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True
False
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False
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We have 86 in stock
Indicates a special order item
We are out of stock of that particular item
None of the above
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Bad attitudes
Training material
Back-up uniform
Your cell phone
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The prize winning dough
The employees
The cheese
The vast training material
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True
False
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Servers
Managers
Hostess
Everyone
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Nothing unless called in
Wait for the manager to call you at the designated time
Call at the designated time and TALK TO THE MANAGER ON DUTY
Call in to pick up missed shifts
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All refrigerated goods
Any perishable food item or item removed from its original container
Only those items which may be indistinguishable
Chemicals and raw meats
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4 hours
2 hours
It's up to the manager
3 hours
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True
False
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True
False
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In their original container
Below any other food product or food related container
At or below 42°
For no longer than 14 days
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Make - Ready - Discard
Made - Recover - Disregard
Most - Recent - Date
Make - Reuse - Discard
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Asking questions all throughout training
Showing up on time for training
Being a team player
Hands on training
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Send the MOD an email
Fill out a Shift Change Form
Ask if you can be cut
Break a dish
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Physical assault
Direct or implied threats
Sexually explicit statements, questions, jokes or anecdotes
Is only directed at the opposite sex
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To reduce food contamination
To reduce theft
To expedite checking out employees
To reduce clutter
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Mondays 11a - 9:00p
Sundays 11a - 10:30p
Fridays 11a - 10:00p
Saturdays 10:30a - 10:30p
Thursdays 11a - 9:00p
Mondays 11a - 10p
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True
False
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(334)742-0553
(334)502-6762
(334)502-7626
(334)745-0223
(334)745-0332
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