"the Hub" Managers Instructional Manual

The HUBMANAGER’S MANUAL

USU DINING SERVICES

Employee Manuals .................................................................... I-X Back Grill .......................................................................................I Bloozies ........................................................................................ II Cafe Ibis ...................................................................................... III Cashier ........................................................................................IV Dishwasher ................................................................................. V Front Grill ...................................................................................VI In B’tween ................................................................................ VII Night Cleaning .......................................................................VIII Sliced ........................................................................................... IX Teriyaki Bull ................................................................................ XCompany Policies .......................................................Appendix ADesign Rationale ........................................................ Appendix B

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BACK GRILL MANUAL

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Opening Duties ...........................................................................1-8Stocking the Equipment ..................................................................... 1-2Turning on the Equipment ................................................................. 2-3Stocking the Food ................................................................................ 3-5Preparing the Food ............................................................................. 5-8 Preparing Chicken .......................................................................... 5-6 Preparing Fries ............................................................................... 6-7 Preparing Hamburgers ................................................................... 7-8Hourly Duties .................................................................................9Closing Duties .........................................................................10-11Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Diagrams .............................................................. B.2

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for the Scotsman Back Grill is as follows.

3 deep 1/3 pans with lids7 sets of tongs from the Sliced drawers2 metal spatulas from the Sliced drawers2 metal bowls2 square metal pans4 regular dividers from under the Sliced pizza counter1 long divider from under the Sliced pizza counter1 pitcher 1 regular hotel pan1 deep hotel pan1 hinged hotel pan lid (this will be used in the “Stocking the Food” section)1 saltshaker filled with garlic salt from the Sliced area1 red scoop from the Sliced drawers1 sanitizer bucket1 handful of bar towels

Hot Well 1 (Next to the Grill): The Hot Well next to the grill is for hamburgers only. The following steps will help you stock Hot Well 1.• Use a pitcher to fill three deep 1/3 pans halfway with water.• Add one red scoop of beef base, from the Scotsman fridge, into all three pans (one scoop per pan).• Stir well. • Place a 1/3 lid onto each pan.

Hot Wells 2 & 3 (Next to the Fryers): The hot wells next to the fryers are for chicken patties, chicken nuggets, and Taco Time extras. The following steps will help you stock Hot Wells 2 & 3.• Make sure that the drain beneath Hot Wells 2 & 3 is closed. The red handle should be horizontal if closed and vertical if open.• Use a pitcher to fill both Hot Wells halfway with water.• Place two square metal pans into Hot Well 3 (leave Hot Well 2 open for Taco Time).

• Place a cutting board and one set of tongs next to Hot Well 2 (this cutting board is used specifically for wrapping chicken sandwiches and it helps prevent cross- contamination).

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Drop-In Cooler: The drop-in cooler is between the grill and the fryers. It is used for storing cheese slices (American and Swiss), sliced ham, and bacon strips. Grab one long divider and place it in the middle of the drop-in cooler.

Use two regular dividers to split the left side of the drop-in cooler into thirds. The right side of the drop-in cooler will be covered with one regular hotel pan.

Do not keep chicken or beef in this cooler; it is not a freezer it is a fridge. The meat will go bad if it is placed inside of it.

Charbroil Grill Station: The charbroil grill should have two metal spatulas and one set of tongs near it at all times.

Fryer Station: Place the two metal bowls, one set of tongs, and one garlic saltshaker in between the drop-in cooler and the fryers.

Condiment Bar: Place two regular dividers into the drop-in cooler of the condiment bar to divide it into three sections. You should also place four sets of tongs next to the drop-in cooler. These tongs will be used to serve the fix-ins.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Scotsman Back Grill equipment so that you may safely begin cooking.

Vents: There are two vents in the back grill area and they both need to be running at all times. The switches can be found on the back wall. They have a green button for turning the vents on and a red button for turning the vents off (only a Manager should turn off the vents, employees must keep them running at all times). You should be able to hear if the vents are running. If they are not running, remove all food from the grill or fryer, turn off the grill or fryer, and contact your Manager immediately. A failure to turn on the vents could start a grease fire or activate the fire alarm.

Fryers: After turning on your vents, turn the left fryer on by flipping the switch to “On.” The right fryer should only be turned on if a Manager approves or a rush requires both fryers. If your fryer doesn’t seem warm enough, do not check the oil with your hand. Check the temperature to make sure that it is set to 350 degrees or ask a Manager for assistance.

Hot Wells: Hot Wells are warmed up by setting the temperature to “High,” and once they have heated all the way, turn Hot Wells 2 & 3 down to “8,” and Hot Well

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1 should be kept on “High.” Never place hot food into a Hot Well that isn’t fully heated.

Charbroil Grill: The charbroil grill is an open flame grill and this means that all employees must use it with caution. The following guidelines will help you reduce the risk of accidents or catastrophic events such as grease fires. Make sure that your grill vents are on and functional.

Turn on the grill to the “Medium High” by twisting the knob until it’s diagonal, as seen in the photo to the left. It will take 20 minutes for the grill to warm enough to cook on. Do not start cooking until then.

Drop-In Cooler: The knob to the drop-in cooler needs to be set at “4.”

Heat Lamp: The heat lamp over Hot Wells 2 & 3 need to be turned on for 20 minutes before food is placed beneath them. If the lamp has not been on for 20 minutes, the chicken will get cold, lose its optimum temperature, and get thrown away.

Grab N’ Go Warmers: Grab n’ Go warmers must be properly assembled before they are turned on. They need to be set to “High,” and like the heat lamp, they need to be on for 20 minutes before food is placed under them.

STOCKING THE FOODEach area will have different food items and some areas share storage spaces. This section will explain what food items are needed in the Scotsman Back Grill area and where those items can be found or placed.

3 boxes of hamburger buns from the dry storage area2 hotel pans filled with burger patties from the freezer1 1/6 pan of pickle chips from the InBetween shelves1 box of frozen chicken patties from the freezer1 box of frozen chicken nuggets from the freezer1 1/3 pan for cheeses from fridge two1 1/3 pan of bacon strips from fridge one1 1/3 pan of sliced ham from fridge two1 1/3 pan of shredded lettuce from fridge two1 1/3 pan of sliced tomatoes from fridge one1 1/6 pan of sliced red onions from fridge one1 box (6 bags) of curly fries from fridge two1 box (6 bags) of waffle fries from fridge two

Grill: In the drawers beneath the grill, you should have two hotel pans of burger

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patties. If you run low or out of burger patties, check the Scotsman freezer or the freezer in the back.

Always sanitize anything that may have come in contact with the raw meat. This includes all surfaces, your gloves, and your hands. Always wash your hands and sanitize the area; if you don’t, cross-contamination could occur.

Drop-In Cooler: Due to the fact that the drop-in cooler has multiple sections the following instructions will explain what foods go into each section.

The Left Section• From top to bottom, place a 1/ 3 pan of bacon strips, 1/3 pan of ham, and a 1/3

pan that has a stack of both American and Swiss cheeses into the left section of the drop-in cooler.

• Cover the entire left section with a hinged hotel pan lid.

The Right Section• Place one bag of waffle fries and one bag of curly fries beneath the regular sized

hotel pan.

Bread Shelf: There should be four boxes worth of buns that are taken out of their boxes, left in their bags, and placed on the bread shelf next to the Scotsman hand-washing sink.

The Scotsman Freezer: This freezer is used to store extra meat and fries. This means that the Scotsman freezer should have the following items on the bottom three shelves.• Extra bags of chicken patties.• Extra bags of chicken nuggets.• 5 extra bags of curly fries.• 5 extra bags of waffle fries.• Extra burger patties (in a box).

The Scotsman Fridge: The Front Grill uses the left side of the Scotsman fridge and the Back Grill uses the right side. This fridge contains the following items.• 3 packages of sliced ham.• Extra blocks of American and Swiss cheese.• Extra bacon strips.

Condiment Bar: The condiment bar will hold six condiment dispensers, sandwich fix-ins, and portion cups. It is your job to always make sure that the condiment dispensers are full and that the fix-ins stay cold. The following instructions will help you fill the condiment dispensers and keep the fix-ins cold.

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The following instructions will help you fill the condiment dispensers.• Remove the lid (grab the black handle on top and pull upward).• Remove the empty condiment bag.• Grab a new condiment bag. These bags are in the cupboards underneath the

condiment bar.• Place the bag upright into the dispenser.• Replace the lid.It’s important to make sure that you put the right bag into the right dispenser. The following diagram will help you understand the order of the dispensers.

The following instructions will help you keep the fix-ins cold.• Go to the Bloozies area and grab a full container of ice from the ice machine.• Fill the drop-in cooler with ice.• Place one 1/3 pan of shredded lettuce into the far left section of the drop-in cooler.• Place one 1/6 pan of sliced pickles and one 1/6 pan of sliced onions into the

middle section of the drop-in cooler.• Place one 1/3 pan of sliced tomatoes into the right section of the drop-in cooler.Always check the drop-in cooler to make sure that the ice hasn’t melted away.

You should also make sure that the portion cups and lids for the condiments are fully stocked at all times.

PREPARING THE FOODEach area will have separate guidelines for preparing food and serving food. This section will explain how to cook chicken, fries, and hamburgers for the Scotsman Back Grill.

PREPARING CHICKENThe following instructions will help you cook chicken patties and nuggets thoroughly. Keep in mind that all meat products must reach an internal temperature of 165 degrees to be fully cooked.• Figure out how many nuggets or patties you need and keep in mind that there

are six nuggets per cardboard basket. • Drop the chicken nuggets and patties into separate fryer baskets. Do not fry

items one at a time; fry multiple patties and nuggets.

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• Place the baskets into the fryer and press number 6 on the fryer timer.• After the timer goes off, press number 1 on the fryer timer. The nuggets and

patties should cook for a total of 7 minutes, (#6 + #1) as seen below.• Check the internal temperature of the largest patty or nugget to see if it has been

cooked to 165 degrees. Do not break open patties or nuggets to see if they are cooked. Always use a thermometer. If it is not at the optimum temperature, do not put it out. Put it back into the fryer for 30 seconds and check the temperature again (repeat this process if necessary).

To turn off a flashing or beeping timer, just hit the button that is flashing. To cancel a timer, simply click the selected button 3 times.

The following diagrams will help you build the chicken sandwiches for the Scotsman Back Grill area.

Both Malibu Chicken Sandwiches and Regular Chicken Sandwiches should be wrapped in the plain foil wrapping by Hot Wells 2 & 3. Malibu Chicken Sandwiches will have a sticker, by Hot Wells 2 & 3, that you can place on top of the foil.

PREPARING FRIESFrying waffle and curly fries is a fairly simple process. The instructions below will help you cook them thoroughly.• Pour the amount of fries that you need into a fryer basket and always cook waffle

fries and curly fries separately.• Place the fryer basket into the fryer.• Press the 3 or 4 button on the fryer timer, as seen in the image below.• After the timer has gone off and been shut off, pull the fries out of the fryer and

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let the oil drain out.• After the oil has been drained, empty the fries into one of the large metal bowls

next to the fryer.• Sprinkle garlic salt over the top of the fries.• Shake up the bowl to mix around the salt.• Place the fries into cardboard baskets (fill the basket to the edge).

The hold time for French fries is 15 minutes—including under a heat lamp. If fries are out any longer than that they should be thrown away and written down on our waste log. It is for this reason that we only make fries upon request after 3 pm.

PREPARING HAMBURGERSCooking hamburgers is slightly more complex than frying chicken or fries. Hamburgers should never be cooked on “High,” and they too should have an internal temperature of 165 degrees when they have finished cooking. Follow the instructions below for thoroughly cooking a hamburger.• Cover the grill with raw burger patties, leaving about 3 inches of room between

each patty. • Let the burger sit until blood can be seen on top of the burger and the edges of

patty are browned. • Flip the burgers one at a time, starting with the back so that you don’t burn

yourself. The blood and juices of the burger will produce flames when you flip the burgers so be cautious in doing so.

• When the juices start to appear on the top of the burger, check the internal temperature. If it is at 165 degrees the burgers are done. If it is not, flip the burgers over and check their temperature after 1-2 minutes.

• Place all cooked patties into the beef base broth that is located in Hot Well 1, next to the grill. Make sure that the Hot Well is on and at the proper temperature, never place hot patties into a cold temperature liquid.

• If you are making a bacon hamburger, place the bacon strips into the fryer until they are crispy (it usually takes about 30 seconds).

Cooked burger patties have a hold time of 1 hour in hot broth and 30 minutes in the Grab n’ Go warmer.

Follow the instructions on the next page for building cheeseburgers.

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Use the burger foil to wrap up the burgers. Cheeseburgers should always have the “Cheeseburger” text on the top of the burger and the Bacon Cheeseburgers should always have the “Special” text on the top of the burger.

See the following page for “Hourly Duties.”

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All employees are required to complete and initial the hourly checklist. Employees will be held accountable if items on the checklist were not completed and if items were checked off and not completed. This section will describe, in detail, what is included in the Scotsman Back Grill hourly checklist.

Stock food and supplies (See pp.1-4)

Sanitize all areas: This includes the counters, Hot Wells, condiment dispensers, sinks, walls, and utensils.

Clean the grill• Scrub the grill with the steel brush that is underneath Hot Well 1.• Put on a pair of gloves and use degreaser to clean the walls, vents, and other

areas around the grill (always wear gloves when using degreaser).• Remove the dirty tin foil from the drip tray that is right underneath the grill

and replace it with a new layer of tin foil (the roll of tin foil is underneath the Scotsman Back Grill counter).

Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad.

Clean the fryer: Use the metal scoop that is underneath Hot Wells 1 & 2 to scoop any crumbs or food out of the fryer and into the garbage.

Sweep: Make sure that all areas of the floor, including the hard to reach spaces, are swept.

11:30am 12:30pm 1:30pm 2:30pm 3:30pm 5:00pmStock food and suppliesSanitize all areasClean the grillEmpty and scrub the garbagesClean the fryerSweep

All employees must complete and initial each task before they can clock-out for their shift.

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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Scotsman Back Grill.

Stock everything: There should be the following amounts of food in the following places when you close.

Make sure that all food items are wrapped or covered.

Turn off the grill but leave the vents on.

Turn off and drain all water out of Hot Wells 1, 2, & 3.

Turn off the fryer but leave the vents on

Turn off and clean the heat lamp and Grab n’ Go warmers• Wipe out Grab n’ Go warmers with sanitizer and a clean bar towel. • Wipe the glass on the Grab n’ Go warmers with glass cleaner.

Sanitize all areas: This includes the counters, Hot Wells, drop-in coolers, ketchup dispensers, warmers, sinks, walls, and utensils.

Sweep and mop: Make sure that all areas of the floor, including the hard to reach spaces, are swept and mopped. Empty and scrub the garbages: Take out full garbage bags and replace them with new ones.

Switch out the tin foil beneath the grill.

Put all dirty dishes and towels on a cart and take them to the back room.

Breakdown all cardboard boxes and take them to the recycle bin.

Get checked off by a Manager.

See the next page for the “Closing Duties” checklist.

Text Goes Here

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Manager initialsStock everythingTurn off the grill but leave the vents onTurn off and drain all water out of Hot Wells 1, 2, & 3Turn off the fryer but leave the vents onTurn off and clean the heat lamp and Grab n’ Go WarmersSanitize all areas Sweep and mopEmpty and scrub the garbagesSwitch out the tin foil beneath the grillPut all dirty dishes onto a cart and take them to the back roomBreakdown all cardboard boxes and take them to the recycle binGet checked off by a Manager

All of these items must be checked off by a Manager; you cannot sign yourself off.

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BMiscellaneous

OPENING DUTIES CHECKLISTInitial here

Stock the equipment (See pp.1-2)Turn on the equipment (See pp.2-3)Stock the food (See p.3)Prepare the food (See pp.4-7)

See the Scotsman Back Grill manual for further details on opening.

HOURLY DUTIES CHECKLIST11:30am 12:30pm 1:30pm 2:30pm 3:30pm 5:00pm

Stock food and suppliesSanitize all areasClean the grillEmpty and scrub the garbagesClean the fryerSweep

All employees must complete and initial each task before they clock-out for their shift.

CLOSING DUTIES CHECKLISTManager’s initials

Stock everythingTurn off the grill but leave the vents onTurn off and drain all water out of Hot Wells 1, 2, & 3Turn off the fryer but leave the vents onTurn off and clean the heat lamp and Grab n’ Go WarmersSanitize all areas Sweep and mopEmpty and scrub the garbagesSwitch out the tin foil beneath the grillPut all dirty dishes onto a cart and take them to the back roomBreakdown all cardboard boxes and take them to the recycle binGet checked off by a Manager


Back Grill Daily Checklists

PREPARING CHICKEN

PREPARING FRIES

PREPARING HAMBURGERS

Back Grill Food Preparation Guidelines

• Blanket the grill with burgers.• After the blood rises to the top of the

burgers and the edges are brown, flip them (starting at the back) then flip the burger again once the juice rises again.

• Place burgers into Hot Well 1 after they have reached an internal temp of 165 degrees.

• Bacon can be cooked in the fryer until crispy (usually about 30 seconds).

All chicken sandwiches must be cooked to an internal temperature of 165 degrees. If it has not reached that temperature by using the fryer settings below, it needs to be cooked longer.

Fries only have 15 minute shelf life, including under a heat lamp. If they have been out longer than that, throw them away and record it on the waste log.

BLOOZIES MANUAL

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Opening Duties ...........................................................................1-4Stocking the Equipment .........................................................................1Turning on the Equipment .....................................................................1Stocking the Food ................................................................................ 1-2Preparing the Food ............................................................................. 2-4Hourly Duties .................................................................................5Closing Duties .............................................................................6-7Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ............................................................ B.2

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for Bloozies is as follows.

6 Blenders and lids5 4 oz. green handled scoops from the Sliced drawers2 red ice cream scoops from the Sliced drawers2 sets of tongs2 portion cups1 1/6 pan1 clean sanitizer bucket1 handful of bar towels

Blenders: All blenders and lids should be placed on the blender cleaner next to the sink.

Freezer: The following items should be placed by the freezer.• Place five 4 oz. green handled scoops next to the freezer. These scoops will be

used to portion fruit.• Fill one 1/6 pan with water and place two red ice cream scoops inside of it.

Counter: The following items should be placed onto specific areas of the counter.• Place one portion cup into each of the granola and oat containers.• Place two sets of tongs inside of the bakery display case.• Place a sanitizer bucket and a handful of towels underneath the counter.

Juice Machine: The nozzles for the juice machine must be rinsed out and put back into place.

Most of the cups, lids, and straws should have been stocked by the closer of the previous night. However, you may stock them by grabbing more supplies from the dry storage area in the back.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. It is important to make sure that the blenders, freezers, fridges, and yonana machines are plugged in and running at all times, they should never be turned off.

If a piece of equipment is not on, plug it in. If a piece of equipment is not working, contact a Manager.

Please refer to the yonana manual for any yonana issues or questions.

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STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Bloozies area and where those items can be found or placed.

8 tubes of each yonana flavor from the freezer4 deep 1/3 pans of spinach from fridge 24 deep 1/3 pans of kale from fridge 22 gallons of frozen yogurt from the freezer2 gallons of pineapple sherbet from the freezer2 gallons of raspberry sherbet from the freezer2 deep 1/3 pans shredded carrots from fridge 21 4 quart container of blackberries from the freezer1 4 quart container of raspberries from the freezer1 4 quart container of bananas from the freezer1 4 quart container of strawberries from the freezer1 4 quart container of mangoes from the freezer1 4 quart container of peaches from the freezer

Freezer: Place the following items into the Bloozies freezer.• 8 tubes of each yonana flavor• 2 gallons of frozen yogurt• 2 gallons of pineapple sherbet• 2 gallons of raspberry sherbet• 1 4 quart container of blackberries• 1 4 quart container of raspberries• 1 4 quart container of bananas• 1 4 quart container of strawberries• 1 4 quart container of mangoes• 1 4 quart container of peaches

Fridge: Place the following items into the Bloozies fridge.• Place one deep 1/3 pan of spinach, one deep 1/3 pan of kale, and one deep 1/3 pan

shredded carrots into the upper section of the fridge.• Place any extra containers of spinach, kale, or carrots inside of the fridge.

PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to use the blenders and make smoothies for the Bloozies area. If you have any questions about making yonanas, check the yonana manual.

USING THE BLENDERSUsing a blender is very simple. The following instructions will help you use one correctly.

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• Place a lid on top of the blender cup after it is full of ingredients.• Place the blender cup into the blender.• Close the blender lid.• For 16 oz smoothies, press the “5” button.• For 20 oz smoothies, press the “5” button, run the cycle, then press the“4” button.• After the smoothie has completed its blend cycle, open the blender lid and

remove the blender cup lid.• Pour the smoothie into the desired cup.• Place a smoothie lid on top of the cup and pour any remaining smoothie mix into

the cup until it’s full.• Hand the smoothie to the customer.If you need to stop the blender for any reason, press the “X” button. Always make sure that the blender has stopped before you remove the cup.

MAKING SMOOTHIESThe following instructions will provide you with a list of ingredients for each smoothie.

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THE FAVORITE (16 OZ)5 oz. orange juice5 oz. apple juice1/2 green scoop of raspberries3 peaches1 red scoop of pineapple sherbet

THE FAVORITE (20 OZ)6 oz. orange juice 6 oz. apple juice3/4 green scoop of raspberries4 peaches1 red scoop of pineapple sherbet

THE TROPICAL (16 OZ)5 oz. orange juice5 oz. apple juice3/4 green scoop of bananas4 peaches1 red scoop of pineapple sherbet

THE TROPICAL (20 OZ)6 oz. orange juice6 oz. apple juice1 green scoop of bananas5 peaches1 red scoop of pineapple sherbet

THE PINK ONE (16 OZ)10 oz. apple juice5 strawberries1/2 green scoop of bananas3 peaches1 red scoop of pineapple sherbet


THE ALL BERRY (16 OZ)5 oz. apple juice6 oz. cranberry Juice5 blackberries1/2 green scoop of raspberries3 strawberries1 red scoop of frozen yogurt

THE ALL BERRY (20 OZ)6 oz. apple juice8 oz. cranberry juice7 blackberries3/4 green scoop of raspberries4 strawberries1 red scoop of frozen yogurt

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There are a few add-ins available customers. The following instructions will explain which add-ins are available and how much needs to be given.• Spinach: 4 oz. green scoop.• Kale: 4 oz. green scoop.• Soy Substitute: A customer may substitute soy milk (4 oz.) for yogurt or sherbet.• Oats: One portion cup.• Granola: Place one portion cup of granola on top of a smoothie after it is

finished. Do not put granola into the blender.

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THE GETAWAY (16 OZ)5 oz. lemonade5 oz. cranberry juice4 strawberries3 peaches1/2 green scoop of mangoes1 red scoop of raspberry sherbet


THE GREEN (16 OZ)4 oz. cranberry juice4 oz. apple juice4 strawberries1/2 green scoop of bananas4 oz. spinach1 red scoop of frozen yogurt


THE ORANGE (16 OZ)4 oz orange juice4 oz apple juice1 green scoop of carrots3 peaches1/2 green scoop of bananas

THE ORANGE (20 OZ)5 oz. orange juice5 oz. apple juice1 green scoop of carrots4 peaches3/4 green scoop of bananas

THE BLACKBERRY (16 OZ)5 oz. lemonade5 oz. cranberry juice1/2 green scoop of blackberries1/2 green scoop of mangoes1 red scoop of raspberry sherbet


THE KALE (16 OZ)8 oz. apple juice3 oz. kale1/2 green scoop of blackberries1/2 green scoop of mangoes1 red scoop of frozen yogurt


All employees are required to complete and initial the hourly checklist. Employees will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Bloozies hourly checklist.

Stock all food and supplies. (See pp.1-2).

Sanitize all areas: This includes the counters, blenders, blender cups, lids, fridges, freezers, ice machines, sinks, walls, and yonana stations.



9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pmStock all food and suppliesSanitize all areasEmpty and scrub the garbagesSweep


See the next page for “Closing Duties.”

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All closing duties must be completed then checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Bloozies area.


Sanitize all areas: This includes the counters, blenders, blender cups, lids, fridges, freezers, ice machines, sinks, walls, and yonana stations.

Do not turn off the Bloozies or yonana equipment: If you need to turn of the yonana machine, make sure that it is turned off before you unplug it. If you do not turn it off before unplugging it, you will break it.

Clean the yonana cutterheads: The yonana cutterheads need to be taken out, broken down, and washed every night. Please note that there are many parts to the cutterheads; do not lose or misplace them.

Clean the Blendtec blender cleaner: Make sure that the inside (underneath the hose) and outside of the Blendtec blender cleaner is cleaned and sanitized. If this is not cleaned, mold will start to form.

Clean the juice nozzles: Take the juice nozzles apart and place them into a plastic container. Fill the container with hot water and a pinch of “Dip It,” then let them soak overnight.

Take dirty dishes to the back room.

Sweep and mop: Make sure that all areas of the floor, including the hard to reach spaces, are swept and mopped.




See the next page for the “Closing Checklist.”

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ESClosing Duties

Manager’s InitialsStock all food and suppliesSanitize all areasDo not turn off the Bloozies or yonana equipmentClean the yonana cutterheadsClean the Blendtec blender cleanerClean the juice nozzlesTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxes and take them to the recycle bin.Get checked off by a Manager.


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APPEN

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BMiscellaneous


Stock the equipment (See p.1)Turn on the equipment (See p.1)Stock the food (See pp.1-2)Prepare the food (See pp.2-4)

See the Bloozies manual for further details on opening.

HOURLY DUTIES CHECKLIST9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm

Stock all food and suppliesSanitize all areasEmpty and scrub the garbagesSweep


CLOSING DUTIES CHECKLISTManager’s Initials

Stock all food and suppliesSanitize all areasDo not turn off the Bloozies or yonana equipmentClean the yonana cutterheadsClean the Blendtec blender cleanerClean the juice nozzlesTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxes and take them to the recycle bin.Get checked off by a Manager.


Bloozies Daily Checklists

Bloozies Food Preparation GuidelinesTHE FAVORITE (16 OZ)5 oz. orange juice5 oz. apple juice1/2 green scoop of raspberries3 peaches1 red scoop of pineapple sherbet

THE FAVORITE (20 OZ)6 oz. orange juice 6 oz. apple juice3/4 green scoop of raspberries4 peaches1 red scoop of pineapple sherbet

THE TROPICAL (16 OZ)5 oz. orange juice5 oz. apple juice3/4 green scoop of bananas4 peaches1 red scoop of pineapple sherbet

THE TROPICAL (20 OZ)6 oz. orange juice6 oz. apple juice1 green scoop of bananas5 peaches1 red scoop of pineapple sherbet





THE GETAWAY (16 OZ)5 oz. lemonade5 oz. cranberry Juice4 strawberries3 peaches1/2 green scoop of mangoes1 red scoop of raspberry sherbet




THE ORANGE (16 OZ)4 oz orange juice4 oz apple juice1 green scoop of carrots3 peaches1/2 green scoop of bananas

THE ORANGE (20 OZ)5 oz. orange juice5 oz. apple juice1 green scoop of carrots4 peaches3/4 green scoop of bananas





ADD-INSSpinach: 4 oz. green scoop, Kale: 4 oz. green scoop, Soy Substitute: 4 oz., Oats: one portion cup, Granola: one portion cup (do not put granola into the blender).

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Opening Duties .........................................................................1-14Stocking the Equipment ..................................................................... 1-2Turning on the Equipment .....................................................................2Stocking the Food ................................................................................ 3-4Preparing the Food ........................................................................... 5-14 Preparing Drip Coffee ..................................................................... 5-6 Preparing Iced Coffee ..........................................................................6 Preparing Specialty Drinks .......................................................... 6-12 Preparing Bread Loaves .............................................................. 12-14 Preparing Marv n’ Joe’s....................................................................14 Preparing Bakery Bars ......................................................................14Hourly Duties ...............................................................................15Closing Duties .........................................................................16-18Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.5

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ESTable of Contents

STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for Cafe Ibis is as follows.

8 white handled spatula knives from the Sliced drawers4 espresso shot pitchers4 portafilters with filter baskets 4 drip coffee containers with lids4 round freezer containers from the freezer3 small steam pitchers3 large steam pitchers 2 regular-sized dividers from under the Sliced pizza counter2 tampers2 tall milk pitchers with lids1 gray handled scoop from the Sliced drawers1 small wooden cutting board1 regular spatula from the Sliced drawers1 cutting knife from the back room1 regular pitcher from the back room1 set of tongs from the Sliced drawers1 sanitizer bucket with sanitizer1 handful of bar towels

Toaster Oven: There is a counter to the left of the toaster oven that will hold most of the toaster oven equipment. The following instructions will help you stock the toaster oven equipment.• Place four round freezer containers and four drip coffee containers onto the

counter next to the toaster oven.• Place one cutting knife, one regular spatula, and one white handled spatula knife

onto the magnetic strip above the counter by the toaster oven.• Place one small, wooden cutting board directly under the toaster oven.

Drop-In Cooler: The drop-in cooler will be divided into three sections. The following instructions will help you stock the equipment for the drop-in cooler.• Place two regular-sized dividers vertically across the drop-in cooler, creating

three sections.• Place seven white handled spatulas to the left of the drop-in cooler.

Espresso Machine: The following instructions will help you stock the equipment for the espresso machine.• Place four portafilters with filter baskets, four espresso shot pitchers, and two

tampers on top of the espresso machine.• Set three towels next to the espresso machine. One moist towel for the steam

wand, one dry towel for the portafilters, and one sanitizer towel to clean the area around the espresso machine.

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Ice Machine: The ice machine will obviously hold ice, but next to the ice machine there will be metal containers and saucers that will be used by the barista. The following instructions will help you stock the equipment for the ice machine area. • Place one gray handled scoop inside of the ice machine for ice. • Layout one towel to the left of the ice machine.• Place three small steam pitchers and three large steam pitchers upside down on

the towel next to the ice machine.• Place two tall milk pitchers with lids next to the ice machine.• Place one regular pitcher next to the ice machine for iced coffee (See “Preparing

the Food”).

Cafe Ibis Storage Area: The following instructions will help you stock the equipment for the Cafe Ibis storage area.• Place one sanitizer bucket and the rest of your towels onto a storage shelf.

Bakery Item Display: The following instructions will help you stock the equipment for the bakery item display case.• Place one set of tongs on top of the display case.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Cafe Ibis equipment so that you may safely begin cooking.

Toaster Oven: The toaster oven has a switch and two knobs. Flip the switch to “On” and set the two knobs to “8.”

Drop-In Cooler: This drop-in cooler does not turn on. Fill the drop-in cooler with ice from the ice machine.

Bread Warmer: The bread warmer is directly under the drop-in cooler. The bread warmer can be turned on by rotating the knob all the way to the right. A red light should appear if it is on.

Ice Machine, Fridge, and Espresso Machine: The ice machine, fridge, and espresso machine should always be plugged in and on. If they are off, contact a Manager.

Bakery Item Display: The bakery item display case does not keep any food items cold or warm, but you do need to turn on its inner lights. The bakery item display lights can be turned on by flipping the switch that is just below the display case.

Outside Area: There are two TV’s in front of Cafe Ibis, both need to be turned on. You should also roll out any floor mats and set up the line markers while you are turning on the TV’s.

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STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Cafe Ibis area and where those items can be found or placed. Please note that the Cafe Ibis area will have food with nuts and traces of nuts (this is important to remember, for allergy reasons).

4 full coffee blend containers (the coffee bean blends are in the dry storage area)3 cartons of soy milk and half and half from the Bloozies fridge or fridge 22 gallons of whole and skim milk from the Bloozies fridge or fridge 22 cannisters of whipped cream1 container of sides for each cream cheese flavor from fridge 11 sliced loaf of each bread from the bakery carts1 1/8 container regular butter from fridge 11 1/8 container honey butter from fridge 11 1/8 container cinnamon honey butter from fridge 11 1/8 container garlic butter from fridge 11 1/8 container of apple jam from fridge 1 or dry storage1 1/8 container of raspberry jam from fridge 1 or dry storage1 1/8 container of strawberry jam from fridge 1 or dry storage1 1/8 container of nutella from dry storage1 1/8 container of sliced tomatoes from fridge 11 1/8 container of sliced provolone from fridge 21 box of chai tea mix from the dry storage1 seasoning container of parmesan cheese from fridge 21 pepper shaker and salt shaker from the back room1 sauce bottle of oil1 sauce bottle of red wine vinegar1 large bag of espresso beans

Drop-In Cooler: The drop-in cooler is divided into three different sections and most of the items for the drop-in cooler should be in the Cafe Ibis fridge. The following instructions will help you stock the food of the drop-in cooler.• From top to bottom, place one 1/8 container of tomatoes, one 1/8 container of

sliced provolone cheese, and one 1/8 container of garlic butter into the far left section of the drop-in cooler.

• From top to bottom, place one 1/8 container of apple jam, one 1/8 container of raspberry jam, and one 1/8 container strawberry jam into the middle section of the drop-in cooler.

• From top to bottom, place one 1/8 container of cinnamon honey butter, one container of honey butter, and one container of regular butter into the far right section of the drop-in cooler.

• Place one salt shaker, one pepper shaker, one seasoning container of parmesan cheese, one sauce bottle of oil, one sauce bottle of red wine vinegar, and one 1/8 container of nutella on the counter above the drop-in cooler.

• Place a white handled spatula knife into each butter, jam, and nutella container.

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Cafe Ibis Fridge: The Cafe Ibis fridge is directly underneath the ice machine. The following instructions will help you stock the food of the Cafe Ibis fridge.• Place one box of chai tea mix, two gallons of whole milk, two gallons of skim

milk, two cannisters of whipped cream, three cartons of soy milk, and three car-tons of half and half onto the top shelf of the Cafe Ibis fridge.

Espresso Machine: The following instructions will help you stock the food for the espresso machine.• Place one large bag of espresso beans onto one of the shelves underneath the

espresso machine.

Bread Warmer: The following instructions will help you stock the food for the bread warmer.• Place one sliced loaf of each bread into the bread warmer drawers.

Toaster Oven: The following instructions will help you stock the food for the toaster oven.• Fill the round freezer containers next to the toaster oven with sides of each kind

of cream cheese. Make sure that the different flavors are separated. There should be jalapeño cheddar, veggie, strawberry, and plain flavors.

• Place any extra bags of bagels onto the counter next to the toaster oven.

Bakery Item Display: The following instructions will help you stock the food for the bakery item display.• Fill long serving trays, from the Cafe Ibis storage area (behind Taco Time), with

an assortment of bakery items and place them into the bakery item display case. The bakery items will be on one of the bakery carts.

Brewing Station: The brewing station is inside of the Hub, next to the cash registers. This is where you brew the drip coffee for Cafe Ibis. The following instructions will help you stock the food items for the brewing station.• Make sure that the four coffee blend containers that are used for the grinder are

full. The bags of coffee blends can be found in the dry storage.

Drip Coffee Counter: The drip coffee counter is in between Cafe Ibis and the Hub entrance. This counter should always have four full containers of drip coffee, one milk pitcher of half and half, one milk pitcher of skim milk, and multiple add-ins. The following instructions will help you stock the food for the drip coffee counter.• The drip coffee will be made at the brewing station and brought to the coffee

counter.• The milk pitchers of skim milk and half and half will come from the Cafe Ibis

fridge.• The add-ins (i.e., sugar packets, honey packets, etc.) will be in the cupboards un-

derneath the drip coffee counter. Any supplies (i.e., straws, lids, stirring sticks, etc.) will also be in these cupboards.

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PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare drip coffee, iced coffee, specialty drinks, bread loaves, and Marv n’ Joe’s for the Cafe Ibis area. Please remember that the Cafe Ibis area will have food with nuts and traces of nuts (this is important to remember, for allergy reasons).

PREPARING DRIP COFFEEEach coffee container will have a timer on it because drip coffee has a two hour hold time. The coffee timer will also have a sensor that shows how full the container is. If the timer or sensor is low, empty any coffee that remains and create a fresh brew.

The following instructions will help you brew drip coffee for Cafe Ibis.• Place one large coffee filter under the coffee grinder (the filters are kept in the

cupboards beneath the brewing station).• Slide the desired coffee blend container into one of the grinder slots.• Press the desired grind amount then press the “Grind” button. (See the diagram

below for measurements).

• After the coffee blend is done grinding, place the filter into the brew basket. The brew basket is shaped like the container above.

• Slide the brew basket into the brewing station.• Slide the coffee container under the brewing basket so that the container flip-

lid opening lines up with the hole at the bottom of the brewing basket. Always make sure that the coffee container flip-lid is open and the drip nozzle is closed (or vertical) before you start brewing, otherwise coffee will get all over the counter and floor.

• Press the brewing button that matches your grinding selection. For example, if you pressed the 1 Gallon button (the middle button) on the grinder, press the 1 Gallon button (the middle button) on the brewing station. Always use the same settings.

• Press the “Brew” button.

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• After the coffee has finished brewing and dripping, remove the brewing basket and throw the filter away. If there are coffee remains in the brewing basket, rinse them out so that they aren’t a part of the next brew.

• Take the coffee container over to the Cafe Ibis drip coffee counter.

Never let a customer take coffee from the brewing station. If a customer takes coffee from a station that is in the process of brewing; the coffee will taste bitter for them and everyone else.

PREPARING ICED COFFEEIced coffee is very similar to drip coffee in how it is made. The only difference is the hold time. Iced coffee can usually be used within’ 24 hours. However, if you open Cafe Ibis and there’s a left over pitcher of iced coffee, empty it out and start a new one. The following instructions will help you prepare iced coffee for your customers.• Grab one tall, wide, plastic pitcher from the back room.• Fill it 1/2 of the way with ice. Iced coffee should always be half ice and half

coffee.• Take the pitcher to the brewing station.• Place one large coffee filter under the coffee grinder (the filters are kept in the

cupboards beneath the brewing station).• Slide the container of the darkest coffee blend available into one of the grinder

slots.• Press the middle button (the 1 gallon amount) then press the “Grind” button.• After the coffee blend is done grinding, place the filter into the brew basket. The

brew basket is shaped like the container on page 5. • Slide the brew basket into the brewing station.• Slide the pitcher of ice under the brewing basket so that the opening lines up

with the hole at the bottom of the brewing basket. Always line up the pitcher with the hole on the brewing basket before you start brewing, otherwise coffee will get all over the counter and floor.

• Press the middle (1 gallon) brewing selection.• Press the “Brew” button.• After the iced coffee has finished brewing, take the pitcher and put it onto the

bottom shelf of the Cafe Ibis fridge.

See the “Preparing Specialty Drinks,” section for making specific iced coffee drinks for your customers.

PREPARING SPECIALTY DRINKSCafe Ibis has many specialty drinks available to their customers, that means that Cafe Ibis employees, and more specifically Cafe Ibis barista’s have a lot more to remember. This section will explain how to work the espresso machine and how to make an espresso, steamed milk, and specialty drinks for the Cafe Ibis customers.

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THE ESPRESSO MACHINEThe diagram below will help you understand the parts and terms that will be used throughout this section.

Definition of Espresso Espresso is a 1.5-2 oz beverage prepared from 16-21 grams of coffee through which clean water of 195-205 degrees F have been forced at 9-10 atmospheres of pressure (this is 135 psi). This temperature and pressure makes the brew time a total of 20-30 seconds.

The following instructions will help you use the espresso machine.• Turn the grinder on, place portafilter under grinder, and pump the side lever

until you have a slight mound of espresso grounds. Be careful not to grind more espresso then you need. When coffee grounds are exposed to oxygen they deteriorate much more quickly than before they are ground.

• Settle the grinds into the portafilter by tapping the bottom on the counter top once.

• Scrape off any excess grinds creating a smooth top layer and conserving espresso grinds. During rushes you can scrape the excess grinds back into the dosage chamber to use on the next drink. Don’t use grinds that have been sitting in the dosage chamber for several minutes.

• Take a tamper and lightly press down, creating an indent of about 1 cm. The point of tamping is to create even distribution of grounds.

• Gently rock the portafilter from side to side, knocking grinds from around the edges into the portafilter. Never knock the side of the Portafilter with the tamper. Knocking the side can create minute fissures in the espresso. This will create weak areas where water will rush, extracting the flavor unevenly.

• Wipe any extra grinds from the rim of the portafilter.• Purge the grouphead to remove residue from previous shots and to bring the

hottest water to the grouphead. • Place the portafilter into the group head of the espresso machine at a 45 degree

angle and rotate it until the handle faces straight back. Do not force it farther or

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you will damage the seal in the grouphead. • Place the espresso shot pitchers underneath the spouts and push the switch to

begin pulling your shots.

A good espresso machine should yield 1.5-2 ounces of liquid between 20-30 seconds. A shot that is over extracted (>30 sec to pull) will taste bitter, while an under extracted shot (< 20 sec to pull) will have a lighter flavor and is much less rich, and even possibly watered down. If your shots are pulling too quickly (under extracted), it means your grinds were too coarse. If the shot runs too slow (over extracted), then it means the grinds were too fine. There is a timer at the espresso station to help you know if your shots are pulling in the correct amount of time. Please use the timer, even if you are a “master.”

If the grinds are too coarse the water will run through them too quickly to extract the full flavor of the beans. If the grinds are too fine the water will have a hard time pushing through and will over extract the flavor and begin to create a bitter and burnt flavor and smell.

A shot is done pulling when the espresso starts coming out “blonde” or creme color. Also, the two streams will start to shimmy and pull in closer to each other. You will have to manually stop the espresso machine at this point. Be sure to pay close attention to avoid letting the shot run for too long.

A shot starts to oxidize and lose its flavor after only a few seconds.

Adjusting the Grind• Adjust the grind to maintain a flow time of 20-30 seconds. If shots pull too fast,

adjust your grind to be finer and if shots pull too slow, adjust your grind to be more coarse. The dosing chamber should be cleaned out when you adjust the grind.

• A good barista should expect to change the grind degree often to maintain the ideal extraction time.

Testing Espresso • Acidity – Sharp, snappy, bright, lively, or vibrant taste (not sour). • Fragrance/Aroma – The smell of baking, chocolate, and burnt or dry/wet coffee.• Flavor – Rich, thick, buttery, creamy, oily, thin, or heavy. • Finish – The finish is the aftertaste that remains on the palate. It can be long,

short, persistent, or bitter.

STEAMING MILK • Begin with very cold milk. Colder milk will allow you to steam the milk for a

longer period of time to achieve a smooth and velvety texture. Milk containers should be kept in the fridge whenever possible to create this optimum milk texture.

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• Fill the desired steam pitcher with the right amount of milk for the size of drink you are preparing to reduce waste. It’s best to start with fresh milk for every cup.

• Before steaming, purge the steam wand by turning on the steam to remove any water that might have built up in it. Use caution, the water spraying out will be very hot.

• Completely submerge the steam wand in the milk, turn the steam on, and slowly lower the steam pitcher until you get a soft hissing sound.

• Tilt the steam pitcher slightly and let the force of the steam push the milk in a swirling motion. Once you have your wand in the “sweet spot” don’t move the cup until you are done steaming the milk.

• Let it hiss, slightly louder to create foam, for about three seconds. You then want the milk to continue to swirl but without creating foam. Don’t move the wand around in the milk. Your foam should remain liquid. You do not want to create too much foam for drinks other then cappuccinos. Be careful not to create big tasteless bubbles while foaming. The key is to get smooth velvety milk, not the thick foam that floats above the espresso. When poured, the milk should flow into and mix with the espresso.

• Continue steaming with the milk moving in a swirling motion until the milk reaches 140-160 degrees F. Steaming milk over this temperature burns the natural sugars in the milk, limiting the sweetness of the milk. Also, this is a much more drinkable range. If a customer asks for their drink extra hot, don’t steam it to over 180 degrees F. It’s a good idea to use a thermometer until you feel confident in your ability. When you are using a thermometer, you’ll want to turn the steam wand off about ten or fifteen degrees before the desired temperature. The thermometer takes a little while to catch up.

• After steaming, carefully remove the steam wand from the milk and clean it immediately with a wet cloth. Never set the pitcher down on the espresso maker while steaming milk. This can cause scalding around the steam wand and makes it difficult to create the foam correctly.

• When making drinks with soy, be aware that soy milk burns at a much lower temperature then regular milk does. It is very difficult to make extra hot soy drinks without compromising flavor.

• After steaming, firmly tap the pitcher on the counter top to pop bubbles. • Swirl the milk pitcher to keep the milk and foam from separating. • Continue swirling and tapping your milk until it is smooth and leaves a light,

transparent coat of frothy milk on the side of the pitcher. This, combined with correct steaming procedures, will give your milk a velvety texture.

• After pouring the espresso into the cup, pour your milk slowly so that the crema (the tan, foam on top of the pulled espresso) rises with the milk. It may be helpful to tilt the coffee cup slightly and pour down the inside of the cup.

• When your cup is about half way full, set it flat and pour more quickly. • Fill the milk to the top, but not so much that you can’t move the cup without

spilling.

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Steaming Milk for Dry Foam Most people who order cappuccinos want a wet cappuccino. A wet cappuccino is essentially the same as a latte and should be prepared in the same manner as a latte.• Make sure to use a pitcher that will give you enough room to allow your milk to

expand. The small pitcher for a 16oz drink will not work. • Purge the wand before steaming to get the water that has collected in the steam

wand from getting into your cappuccino. • Start with the tip of the steam wand deep in the milk and turn it on fully.• Bring the steam pitcher down so that the tip is just below the surface of the

milk. You should hear a steady hissing sound. You want your steam wand to be positioned so that you’re creating foam without creating big bubbles. Larger bubbles are created when your steam wand is too far above the surface of the milk.

• Keep the tip of the wand just off the center of the pitcher while continuing to make the milk swirl around. This helps create the texture of the foam we’re looking for. It also helps to remove big bubbles by rolling them back into the milk.

• As the milk is heating and expanding you will need to be gradually and steadily lowering the pitcher to keep the tip of the steam wand just below the surface of the milk. Rest the edge of the pitcher on the steam wand for support. This will help keep the pitcher steady while steaming and allow you to make gradual downward movements. Sometimes it can be challenging to hold the pitcher steady without the steam wand to rest the pitcher against it.

• You’re done when the milk reaches approximately 145 degrees. You will also learn how to tell when the milk is finished when the sound of the milk steaming lowers its pitch and it is no longer comfortable to touch.

• When you have finished steaming your milk, knock out the bubbles by firmly tapping the pitcher a few times on the counter. Alternate tapping and swirling the milk in the pitcher. This will give the drink more flavor and a consistent texture.

• The milk should be poured immediately after steaming. Free pour your milk into the cup instead of using a spoon to scoop. If your milk has been steamed properly this will give you the best results.

Some people will put the milk pitcher in the fridge after steaming or let it sit so that the foam and milk separate. This will make foam that is more fun than it is flavorful. It looks pleasing and can be mounded on top of the drink, but what is really going to produce the best flavor is a velvety foam that is created by following the steps above.

SPECIALTY DRINKSSpecialty drinks are drinks that we prepare individually and to the customer’s specifications. This includes espresso drinks, hot chocolates, steamers, and Italian sodas. It is important to become familiar with the different kinds of espresso drinks before beginning to work at the barista station. Some of the differences between drinks may seem subtle but change the drink pretty drastically.

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Below, is a quick diagram of common espresso drinks. This diagram can also be used as a reference if you have questions about milk to foam proportions. Please note that some customers will order something that isn’t on the menu, but is commonly ordered, we still make these drinks.

The chart on the next page will include all of the specialty drinks that we prepare in our cafés. There are a few things that you will want to keep in mind while making drinks. • Be ready to multi-task in a time efficient way.• Look ahead in your drink line up and prepare as many like drinks at a time as

possible.• Don’t be wasteful, but never compromise food safety guidelines.• Don’t leave drinks half prepared and don’t let them sit long.• Ask customers if they want room for cream.• Never steam fruit flavors with milk; the milk will curdle.• For mocha’s and hot cocoa’s, always add the cocoa first.• Cappuccino’s do not come iced. If a customer asks for one, it means that they

want an iced latte.• Mix the milk and chai before steaming for the chai specialty drink.

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SPECIALTY DRINKS8 oz. 12 oz. 16 oz. 20 oz. 16 oz. Iced

Espresso 1-2 shots

Macchiato Foamed milk1-2 shots

Americano Hot water 1-2 shots

Hot water 1-2 shots

Hot water 1-2 shots

Cold water 1-2 shots

Latte Steamed milk 1-2 shots¾ oz syrup

Steamed milk 1-2 shots1 oz syrup


Iced milk 1-2 shots¾ oz syrup

Breve Steamed ½ & ½ 1-2 shots¾ oz syrup

Steamed ½ & ½ 1-2 shots1 oz syrup


Iced ½ & ½ 1-2 shots¾ oz syrup

Mocha Steamed milk4 TBS chocolate1 or 2 shots

Steamed milk4 TBS chocolate1 or 2 shots


¼ oz espresso½ oz swiss choc.Iced milk1-2 shots

Flavored Mocha

Steamed milk4 TBS chocolate1 or 2 shots ¾ oz choc. ½ oz syrup

Steamed milk4 TBS chocolate1 or 2 shots 1 oz choc. ½ oz syrup

Steamed milk4 TBS chocolate1 or 2 shots 1 ½ oz choc. ½ oz syrup

Cappuccino Foamed milk1-2 shots¾ oz syrup

Foamed milk1-2 shots1 oz syrup


Hot Cocoa Steamed milk 4 TBS chocolate

Steamed milk 4 TBS chocolate


Steamer Steamed milk1 oz syrup

Steamed milk1 oz syrup

Steamed milk1 ½ oz syrup

Chai ½ Chai ½ Steamed milk

½ Chai ½ Steamed milk


½ Chai ½ Iced milk

Italian Soda 2 oz syrupIceSoda waterA splash of ½ & ½

Sally’s Iced Iced coffee½ swiss choc.½ espresso, 1 oz ½ & ½

Café Au Lait Drip coffeeSteamed milk

Drip coffeeSteamed milk


PREPARING BREAD LOAVESCafe Ibis has multiple kinds of bread and there are two ways for preparing them. There are bread loaves that are used for toast and Marv n’ Joe’s and there are sweet loaves that are sliced and put into the bakery display (i.e., banana bread). The next couple of pages will provide you with instructions for preparing both.

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PREPARING SWEET LOAVESThere are multiple kinds of sweet bread: blueberry lemon, pumpkin chocolate chip, banana bread, and few other seasonal breads. Please note that these preparation guidelines do not apply to the blueberry swirl, raspberry swirl, caramel nut, or cinnamon breads (these breads have separate preparation guidelines). The following instructions will help you prepare sweet bread.• Place the bread onto a cutting board.• Grab a knife from the magnetic strip on the wall.• Cut off the bread ends.• Use the side of the knife to measure the width of the slice. As seen in the photo

below.

• Slice the bread.• Place all bread slices onto a serving tray.• Place the serving tray into the bakery item display case.

PREPARING BREAD LOAVESJust as there are multiple kinds of sweet bread, there are multiple kinds of bread loaves. There are breads that are both sweet and savory that are included in this category. The following instructions will help you prepare these bread loaves for Cafe Ibis.• Grab the desired bread loaf from one of the bakery carts.• Place the bread loaf onto the bread slicer, as seen below.

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• Start the bread slicer by pushing the handle, that is on the right side of the slicer, upward.

• Don’t grab the bread while the blades are running.• After the bread has been sliced, place the bread ends into the bread end bag and

place the rest of the loaf into it’s own bag (the bags are to the right of the slicer). Always place the sliced loaves into a bag, it will keep them fresh for a longer period of time.

• Place the loaf into one of the bread warmer drawers.

PREPARING MARV N’ JOE’SA Marv n’ Joe is the only sandwich-like item on the menu and it is ordered often. It can be cooked on a bagel or a slice of bread. The following instructions and diagram will help you prepare a Marv n’ Joe.• Get the requested bread item (if it is a bagel, slice it in half).• Use the diagram below for placing the ingredients onto a Marv n’ Joe. Please note

that a bagel should have garlic butter on both slices.

• Place the Marv n’ Joe, face up, into the toaster oven and let it cook until the cheese starts to bubble and turn brown.

• Remove the Marv n’ Joe from the toaster oven.• Hand the Marv n’ Joe to the customer.

PREPARING BAKERY BARSCafe Ibis will receive different kinds of sweet bars daily. They could be lemon bars, peanut butter bars, chocolate bars, or other seasonal bars. The following instructions will help you prepare bakery bars.• Use a white tile to cut the bars into perfect squares.• Place the sliced bars onto a serving tray.• Place the serving tray into the bakery display case.• Clean off the knife with a sanitizer towel then place it onto the magnetic strip.It’s important to remember that some of the Cafe Ibis products have peanuts in them. It is a very common food allergy.

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Cafe Ibis hourly checklist.


Refill the coffee and espresso.

Organize flavors and shelves.

Clean the espresso machine and coffee pots. (See the next page).

Sanitize all areas: This includes the espresso machine, drop-in cooler, drip coffee area, bakery item display case, and counters.




9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pmStock all food and suppliesRefill the coffee and espresso Organize flavors and shelvesClean the espresso machine and coffee potsSanitize all areasEmpty and scrub the garbagesBreakdown cardboard boxesSweep



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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Cafe Ibis area.

Clean the coffee pots: You will need to rinse out each coffee pot. The following instructions will help you clean the coffee pots. • Place a 1 tsp of JoeGlo directly into a brew basket. (Use the measuring scoop on

the end of the grouphead brush).• Run a complete brew cycle (full batch) into each pot and let it soak for 10-15

minutes (do not leave it over night).• Empty the pot and rinse it out with hot water.• Wipe the exterior of the pot with Stainless Steel Polish. Be careful not to get any

Stainless Steel Polish into the pots.

Cleaning the espresso machine: It’s a good idea to clean the espresso machine throughout the day. This will improve the flavor and keep the water of your group running uniformly. The following instructions will help you clean the espresso machine.• Dump grinds from portafilter after each use and rinse all grinds out.• Switch on the pump for a few seconds to flush out the grinds on the filter screen.

If there’s not a huge rush, use the grouphead brush to scrub off all the grinds.• Use the blind head to back flush each grouphead several times throughout the

day. You can do this without JoeGlo to clean out the grinds. • Use the hot water spout to rinse the espresso pitchers.• Always wipe milk off the steam wand as soon as you finish using it, then turn it

on for a second to shoot out any milk that might have gone up into the wand. If milk is not purged from the wand regularly it can cause a costly and dangerous bacterial infection in the machine.

Close the espresso machine: After you’ve closed the cafe, remove the portafilters from each group head. • Use a spoon to pry out the little filter basket inside of the portafilter. • Unscrew the nozzle from the steam wand. • Place the portafilter, filter head, and nozzle into a sanitizer bucket full of hot

water and a ½ teaspoon of JoeGlo.• Put the end of the steam wand into the pitcher and place the pitcher onto the

espresso machine to soak for 15-20 minutes. • Rinse everything in the pitcher thoroughly (or run it through dishwasher) and

reassemble it. • Use a bar towel to clean the end of the steam wand before replacing nozzle.• Back flush group heads with a blind head or a filter head without holes. • Place ½ tsp of JoeGlo in the blind head and place it into the group head.• Backflush by turning the water on for 15 seconds then off for 15 seconds (repeat

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• Remove the portafilter, and dump any leftover grinds into the blind filter insert. • Turn on the group head and use the grouphead brush to scrub off the residual

oils and loose grinds. • Reattach the portafilter and back flush five more times at 10 second intervals

without detergent.• Remove the portafilter and run the group to rinse it clean.• Do this with both groupheads. • Wipe down the entire espresso machine.• Take the grate off and send it through the dish washer. • Slowly pour hot water into the drain under grate. • Replace all parts of the espresso machine.


Sanitize all areas: This includes the espresso machine, drop-in cooler, drip coffee area, bakery item display case, and counters.

Turn off the toaster oven, bread warmer, and bakery display case.







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Manager’s InitialsClean the coffee potsClean the espresso machineClose the espresso machineStock all food and suppliesSanitize all areasTurn off the toaster oven, bread warmer, and bakery display caseTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxes and take them to the recycle binGet checked off by a Manager


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Stock the equipment (See pp.1-2)Turn on the equipment (See p.2)Stock the food (See pp.3-4)Prepare the food (See pp.5-14)

See the Cafe Ibis manual for further details on opening.

HOURLY CHECKLIST9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm

Stock food and suppliesRefill coffee and espresso Organize flavors and shelvesClean the espresso machine and coffee potsSanitize all areasEmpty and scrub the garbagesBreakdown cardboard boxesSweep


CLOSING CHECKLISTManager’s Initials

Clean the coffee potsClean and close the espresso machineStock all food and suppliesSanitize all areasTurn off the toaster oven, bread warmer, and bakery display caseTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxes and take them to the recycle binGet checked off by a Manager


Cafe Ibis Daily Checklists

Below, is a quick diagram of common espresso drinks. This diagram can also be used as a reference if you have questions about milk to foam proportions. Please note that some customers will order something that isn’t on the menu, but is commonly ordered, we still make these drinks.

The chart on the next page will include all of the specialty drinks that we prepare in our cafés. There are a few things that you will want to keep in mind while making drinks. • Be ready to multi-task in a time efficient way.• Look ahead in your drink line up and prepare as many like drinks at a time as possible.• Don’t be wasteful, but never compromise food safety guidelines.• Don’t leave drinks half prepared and don’t let them sit long.• Ask customers if they want room for cream.• Never steam fruit flavors with milk; the milk will curdle.• For mocha’s and hot cocoa’s, always add the cocoa first.• Cappuccino’s do not come iced. If a customer asks for one, it means that they want an iced latte.• Mix the milk and chai before steaming for the chai specialty drink.

Cafe Ibis Food Preparation Guidelines

SPECIALTY DRINKS8 oz. 12 oz. 16 oz. 20 oz. 16 oz. Iced

Espresso 1-2 shots

Macchiato Foamed milk1-2 shots

Americano Hot water 1-2 shots

Hot water 1-2 shots

Hot water 1-2 shots

Cold water 1-2 shots

Latte Steamed milk 1-2 shots¾ oz syrup



Iced milk 1-2 shots¾ oz syrup

Breve Steamed ½ & ½ 1-2 shots¾ oz syrup



Iced ½ & ½ 1-2 shots¾ oz syrup

Mocha Steamed milk4 TBS chocolate1 or 2 shots



¼ oz espresso½ oz swiss choc.Iced milk1-2 shots

Flavored Mocha Steamed milk4 TBS chocolate1 or 2 shots ¾ oz choc. ½ oz syrup

Steamed milk4 TBS chocolate1 or 2 shots 1 oz choc. ½ oz syrup

Steamed milk4 TBS chocolate1 or 2 shots 1 ½ oz choc. ½ oz syrup

Cappuccino Foamed milk1-2 shots¾ oz syrup



Hot Cocoa Steamed milk 4 TBS chocolate



Steamer Steamed milk1 oz syrup

Steamed milk1 oz syrup

Steamed milk1 ½ oz syrup

Chai ½ Chai ½ Steamed milk



½ Chai ½ Iced milk

Italian Soda 2 oz syrupIceSoda waterA splash of ½ & ½

Sally’s Iced Iced coffee½ swiss choc.½ espresso, 1 oz ½ & ½

Café Au Lait Drip coffeeSteamed milk




SWEET LOAVESThere are multiple kinds of sweet bread: blueberry lemon, pumpkin chocolate chip, banana bread, and few other seasonal breads. Please note that these preparation guidelines do not apply to the blueberry swirl, raspberry swirl, caramel nut, or cinnamon breads (these breads have separate preparation guidelines). The following instructions will help you prepare sweet bread.• Place the bread onto a cutting board.• Grab a knife from the magnetic strip on the wall.• Cut off the bread ends.• Use the side of the knife to measure the width of the slice. As seen in the photo below.• Slice the bread.• Place all bread slices onto a serving tray.• Place the serving tray into the bakery item display case.

BREAD LOAVESJust as there are multiple kinds of sweet bread, there are multiple kinds of bread loaves. There are breads that are both sweet and savory that are included in this category. The following instructions will help you prepare these bread loaves for Cafe Ibis.• Grab the desired bread loaf from one of the bakery carts.• Place the bread loaf onto the bread slicer, as seen below.• Start the bread slicer by pushing the handle, that is on the right side of the slicer, upward.• Don’t grab the bread while the blades are running.• After the bread has been sliced, place the bread ends into the bread end bag and place the rest of the loaf

into it’s own bag (the bags are to the right of the slicer). Always place the sliced loaves into a bag, it will keep them fresh for a longer period of time.

• Place the loaf into one of the bread warmer drawers.

BAKERY BARSCafe Ibis will receive different kinds of sweet bars daily. They could be lemon bars, peanut butter bars, chocolate bars, or other seasonal bars. The following instructions will help you prepare bakery bars.• Use a white tile to cut the bars into perfect squares.• Place the sliced bars onto a serving tray.• Place the serving tray into the bakery display case.• Clean off the knife with a sanitizer towel then place it onto the magnetic strip.

It’s important to remember that some of the Cafe Ibis products have peanuts in them. It is a very common food allergy.


MARV N’ JOE’SA Marv n’ Joe is the only sandwich-like item on the menu and it is ordered often. It can be cooked on a bagel or a slice of bread. The following instructions and diagram will help you prepare a Marv n’ Joe.• Get the requested bread item (if it is a bagel, slice it in half).• Use the diagram below for placing the ingredients onto a Marv n’ Joe. Please note that a bagel should have

garlic butter on both slices.

• Place the Marv n’ Joe, face up, into the toaster oven and let it cook until the cheese starts to bubble and turn brown.

• Remove the Marv n’ Joe from the toaster oven.• Hand the Marv n’ Joe to the customer.


CASHIERMANUAL

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Opening Duties ...........................................................................1-3Stocking the Equipment .........................................................................1Turning on the Equipment .....................................................................1Stocking the Food ....................................................................................2Preparing the Food ............................................................................. 2-3 Brewing the Coffee ..............................................................................3Hourly Duties .................................................................................4Closing Duties .............................................................................5-6Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Preparing Drip Coffee ........................................................................ B.2

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for a Cashier is as follows.

1 sanitizer bucket with sanitizer1 handful of bar towels

Soda Machines: Every night, the closing cashier will put the soda machine nozzles into a container of cleaner. The opening cashier must rinse off the nozzles and reconnect them to the soda machine. The following instructions will help you replace the soda nozzles.

• Make sure that each nozzle has two pieces.• Rinse each nozzle off.• Press the nozzle into the soda machine as demonstrated in the picture above.

There should be holes that match the grooves of the nozzle.• Twist the nozzle counterclockwise to tighten it.You should also stock the cups, lids, and straws (if needed) and roll out the floor mats that go below the soda machines. The cups, lids, and straws will be by Hot Wells 2 & 3 of the Scotsman Back Grill area.

Cappuccino Machine: The cappuccino machine should have a full shelf of cups and lids. The cappuccino cups and lids are kept under the Sliced counter.

Utensil Bar: The utensil bar is on the left side of the registers. The utensils need to be fully stocked at all times. If you run low, you can get these supplies from the supplies corner by the Scotsman Back Grill. To replace the utensils, you open the rotating utensil holder and slide the utensils into the holder with the tab facing out, as seen in the photo above. You then pull the tab

downward to remove it.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. Cashiers need to make sure that all registers are up and running and that all display lighting (i.e., the soda fridge or milk fridge display lights) are on.

Cashiers also need to open the Hub gates by the specified opening time.

STOCKING THE FOODEach area will have different food items and some areas will share storage spaces.

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This section will explain what food items Cashiers need to stock.

Drink Displays: Each drink display needs to be fully stocked and faced. There is a milk display and an overall drink display. The supplies for both displays will be found in the soda fridge by the Scotsman Front Grill. The milk display should have whole chocolate milk, 1% chocolate milk, strawberry milk, skim milk, and large quarts of milk. It is always important to check the expiration date on drinks, especially milk, and to always follow the first in first out (FIFO) rule.

Fruit and Chip Racks: There is a chip rack by the In B’tween station and there is a fruit and chip rack in front of the registers. Fruit can be found in fridge 2 and chips are on a metal shelf by the Scotsman Back Grill counter. Any extra fruit can be placed into the salad fridge.

Salad Fridge: The salad fridge is in between the Hub entrance and the Sliced pizza area. It will hold salads, fruit cups, veggie cups, parfaits, fruit juices, cream cheese portions, extra fruit, and any bakery specialties (such as cake slices). These items will be brought from the Commissary and placed into fridge 1.

Never use salads, fruit cups, or veggie cups from the previous day. Only use Wednesday items for Wednesday, Thursday items for Thursday and so on.

Bakery Display: The bakery display case is in between the salad fridge and the milk display. This display must be stocked at all times (all bakery items can be found in the Cafe Ibis area). You can stock the display in any organized way that you like, just keep like items together. For example, the danishes should be by the danishes, the cookies should be by the cookies, and the bagels should be by the bagels.

Cappuccino Machine: Make sure that the hot cocoa and cappuccino containers of the cappuccino machine are always full. The following instructions will help you stock the cappuccino machine.• Open the cappuccino machine by twisting the lock on the left hand side.• After the machine is open, see which mixes need to be

stocked, then go and grab their box from underneath the Sliced counter.• Twist the nozzle to close it (point it upward) before you remove the container.• Remove the container.• Fill the container up and place it back into the cappuccino machine.• Open the nozzle (point it downward).• Close the cappuccino machine and lock it.

Coffee Brewing Station: Make sure that each of the coffee bean containers are full. Do not mix coffee flavors. Only fill the coffee bean containers if they are empty or if they have the same flavor in the dry storage area.

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PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. The next page will explain how to fill the drip coffee containers for Cafe Ibis because it is the duty of the Cashiers to keep them full.

Each coffee container will have a timer on it because drip coffee has a two hour hold time. The coffee timer will also have a sensor that shows how full the container is. If the timer or sensor is low, empty any coffee that remains and create a fresh brew of coffee.

The following instructions will help you brew drip coffee for Cafe Ibis.• Place one large coffee filter under the coffee grinder (the filters are kept in the

cupboards beneath the brewing station).• Slide the desired coffee blend container into one of the grinder slots.• Press the desired grind amount then press the “Grind” button. (See diagram

below for measurements).


• Slide the brew basket into the brewing station.• Slide the coffee container under the brewing basket so that the container flip-

lid opening lines up with the hole at the bottom of the brewing basket. Always make sure that the coffee container flip-lid is open and the drip nozzle is closed (or vertical) before you start brewing, otherwise coffee will get all over the counter and floor.


• Press the “Brew” button.• After the coffee has finished brewing and dripping, remove the brewing basket

and throw the filter away. If there are coffee remains in the brewing basket, rinse them out so that they aren’t a part of the next brew.

• Take the coffee container over to the Cafe Ibis drip coffee area.

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Cashier hourly checklist.

Stock food and supplies. (See pp.1-4).

Sanitize all areas: This includes the cappuccino machine, brewing station, drip coffee area, soda machines, counters, tables, and chairs.


Face bottled drinks: Make sure that all bottled drinks have their logos and flavor names facing outwards.

8:30am 9:30am 10:30am 12:30am 2:30pm 4:30pmStock food and suppliesSanitize all areasEmpty and scrub the garbagesFace bottled drinks

If you leave the register to complete these items, or at any time, always logout of your blackboard account so that no one can access the cash drawer.



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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Cashier area.

Stock food and supplies. (See pp.1-3).

Close the gates: The closing cashier must close the gates to the Hub. Cashiers should also bring any candy or chips inside of the gates, if they are outside of the gates, and put them away.

Take dirty dishes to the back: Make sure that all lunch trays are taken to the back room. You should also take the soda, cappuccino, and slushie machine drain gates to the back room to be washed and pour hot water into the drains afterwards.

Empty the bakery display: Take any leftover bakery items to Cafe Ibis so that they may be sold.

Clean the soda nozzles: Take the soda nozzles apart and place them into a plastic container. Fill the container with hot water and a pinch of “Dip It,” then let them soak overnight.

Sanitize all areas: This includes the cappuccino machine, brewing station, drip coffee area, soda machines, counters, tables, and chairs.

Sweep and roll up all the floor mats: Sweep any debris off of the floor mats before you roll them up so that they look clean when the store opens.


Close down the till: Print the register’s POS and take any remaining tills to the office to be counted. Do not leave any cash or tills unattended. If money is lost, you will be held accountable.


See the next page for the “Closing Duties,” checklist.

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Manager’s InitialsStock food and suppliesClose the gatesTake dirty dishes to the backEmpty the bakery displayClean the soda nozzlesSanitize all areasSweep and roll up the floor matsEmpty and scrub the garbagesClose down the tillGet checked off by a Manager

If you leave the register to complete these items, or at any time, always logout of your blackboard account so that no one can access the cash drawer.


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Stock the equipment (See p.1)Turn on the equipment (See p.1)Stock the food (See p.2-3)Prepare the food (See pp.3-4)

See the Cashier manual for further details on opening.

HOURLY DUTIES CHECKLIST8:30am 9:30am 10:30am 12:30am 2:30pm 4:30pm

Stock food and suppliesSanitize all areasEmpty and scrub the garbagesFace bottled drinks

All employees must complete and initial each task before they clock-out.

CLOSING DUTIES CHECKLISTManager’s Initials

Stock food and suppliesClose the gatesTake dirty dishes to the backEmpty the bakery displayClean the soda nozzlesSanitize all areasSweep and roll up the floor matsEmpty and scrub the garbagesClose down the tillGet checked off by a Manager


Cashier Daily Checklists

The following instructions will help you brew drip coffee for Cafe Ibis.• Place one large coffee filter under the coffee grinder (the filters are kept in the cupboards beneath the

brewing station).• Slide the desired coffee blend container into one of the grinder slots.• Press the desired grind amount then press the “Grind” button. (See diagram below for measurements).


• Slide the brew basket into the brew station.• Slide the coffee container under the brewing basket so that the container flip-lid opening lines up with the

hole at the bottom of the brewing basket. Always make sure that the coffee container flip-lid is open and the drip nozzle is closed (vertical) before you start brewing, otherwise coffee will get all over the counter and floor.


• Press the “Brew” button.• After the coffee has finished brewing and dripping, remove the brewing basket and throw the filter away.

If there are coffee remains in the brewing basket, rinse them out so that they aren’t a part of the next brew.• Take the coffee container over to the Cafe Ibis drip coffee area.


Preparing Drip Coffee

DISHWASHERMANUAL

V

Opening Duties ..............................................................................1Stocking the Equipment .........................................................................1Turning on the Equipment .....................................................................1Washing the Dishes ............................................................................. 1-2Putting Away the Dishes ........................................................................2Closing Duties ................................................................................3Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklist .................................................................................... B.1

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for a dishwasher is as follows.

2 steel wool scrubbers1 steel drain plug1 sanitizer bucket with sanitizer1 handful of bar towels

All of the equipment above, other than the steel drain plug, will be placed according to what is most convenient and efficient for you as a worker.

TURNING ON THE EQUIPMENTThe following instructions will help dishwashers turn on the dish washing equipment.

• Place the steel drain plug, rubber side down, into the dishwasher drain. As seen in the first image below.

• Shut the front panel and side panels (each panel can be seen in the second image below).

• Check to see if there is enough sanitizer, detergent, and rinse additive.• Fill the dishwasher, by pressing and holding down the fill button on top of the

dishwasher (See the circled portion of the third image below)

After the dishwasher is full, you may begin washing the dishes.

WASHING THE DISHESNobody wants to eat food out of a dirty dish. It’s extremely important that the dishwashers follow the instructions below and follow the food handler’s guidelines for sanitation.

• Place two brown dish trays onto the dish washing counter. The dish trays are on the shelf above the dish washing station.

• Rinse off the dishes with the hanging hose that is on the far right of the dish washing counter. If food particles are stuck on the dish, scrape it off or let it soak.

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Don’t expect the dishwasher to do all of the cleaning for you, because it won’t.• Stack the rinsed dishes onto the brown dish trays.• Open one of the dishwasher doors that are closest to the wall.• Slide out any finished brown dish trays.• Slide the two dirty dish trays into the dishwasher. Please note that the

dishwasher can only hold two brown dish trays in it at a time.• Close the dishwasher doors and the cycle will start. The dishwasher should stop

twice before the cycle is finished. A light by the “fill” button will be on when the cycle is going and off when the cycle is finished.

The dishwasher should always be running. While it is washing, you should be preparing the next trays or putting dishes away. As soon as the washer finishes, move some new racks in and start a new wash.

PUTTING AWAY THE DISHESThe following instructions will help you put the clean dishes away.

The Scotsman Front Grill: Place a grease catcher into it’s specified place and place the grill scrapers into the storage space beneath the grill.

The Scotsman Back Grill: Place one fryer scoop underneath Hot Wells 2 & 3.

Teriyaki Bull: Place two green handled fryer baskets, one taco salad fryer mold, and one taco shell fryer basket next to the Taco Time fryer. Put the rice warmer pans into the rice warmers.

In B’tween: Place the bottle holder into the In B’tween station.

Sliced: Place any pizza pans onto the pizza prep counter. Put any spreading knives, basting brushes, tongs, spatulas, and scoops into the Sliced drawers.

Taco Time: Place any sauce guns, taco holders, and sour cream scoops onto the Taco Time counter. You should also place the food catcher back into its slot.

Cafe Ibis: Place any long black or flower serving trays into the storage area by Cafe Ibis. You should also place two wood cutting boards, two large milk pitchers with lids, 4 espresso shot pitchers, 4 large pitchers, and 4 medium pitchers onto the counter next to the ice machine.

Cashier Areas: All drain catchers need to be returned to their areas (coffee, slushie, soda, and hot cocoa).

All other metal and plastic containers, whisks, pots, pans, ladles, pitchers, and lids will be in the back room.

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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Dishwasher area.

Put all of the dishes away: Make sure that all dishes are cleaned and put away in the appropriate place.

Drain and turn off the dishwasher.

Empty all drain guards into the garbage.

Sanitize all areas: This includes the back room counters, the dish washing counters and troughs, and clean the dishwasher itself.

Clean and turn off the hose: Scrub the spray head oft the hose and turn it off.




Manager’s InitialsPut all of the dishes awayDrain and turn off the waterSanitize all areasEmpty all drain guards into the garbageClean and turn off the hoseSweep and mopEmpty and scrub the garbagesGet checked off by a Manager


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Manager’s InitialsThoroughly wash all of the dishesPut all of the dishes awayDrain and turn off the waterSanitize all areasEmpty all drain guards into the garbageClean and turn off the hoseSweep and mopEmpty and scrub the garbagesGet checked off by a Manager


Dishwasher Daily Checklist

FRONT GRILL MANUAL

VI

Opening Duties .........................................................................1-10Stocking the Equipment .........................................................................1Turning on the Equipment .....................................................................2Stocking the Food ................................................................................ 3-4Preparing the Food ........................................................................... 5-10 Preparing Skillets................................................................................5 Preparing Loaded Eggs .......................................................................6 Preparing Breakfast Sandwiches ........................................................6 Preparing Made-to-Order Eggs ...................................................... 7-8 Preparing Pancakes ......................................................................... 8-9 Preparing French Toast ......................................................................9 Preparing Biscuits and Gravy ............................................................9 Preparing Sides ............................................................................. 9-10Hourly Duties ...............................................................................11Closing Duties .........................................................................12-13Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BFront Grill Daily Checklists ............................................................... B.1Front Grill Food Preparation Guidelines ...................................B.2-B.4Food Recipes ........................................................................................ B.4

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for the Scotsman Front Grill is as follows.

6 spatulas (found in the Sliced drawers) 4 regular-sized dividers (found under the Sliced pizza counter) 2 deep 1/3 pans with lids2 deep 1/6 pans with lids 2 6 oz. ladles1 deep hotel pan1 whisk1 3 oz. ladle1 orange-handled scoop (found in the Sliced drawers)1 sanitizer bucket with sanitizer1 handful of bar towels

Grill: The top of the grill is used for cooking and underneath the grill is used as a storage space for cleaning supplies. The following instructions will help you stock the grill equipment.• Place the six spatulas into the groove of the grill.• Place one sanitizer bucket into the storage space beneath the grill.• Place one handful of towels into the storage space beneath the grill.• Place one 3 oz. ladle on the left side of the grill (this will be used as a scoop for

the liquid egg mixture).• Place one 6 oz. ladle to the left of the grill (this will be used as a scoop for the

pancake mixture).

Drop-In Cooler: Place the two regular-sized dividers into the drop-in cooler so that they are vertical.

Hot Well: The Hot Well will be used to keep the meat and gravy warm. The following instructions will help you stock the Hot Well equipment.• Use a pitcher to fill the Hot Well 1/3 of the way with water. • Place two regular-sized dividers horizontally across the Hot Well. • Place one deep 1/3 pan and lid on the upper section.• Place one 6 oz. ladle into the deep 1/3 pan of the upper section (this will be used

as a gravy scoop).• Place two deep 1/6 pans with lids into the middle section.• Place one deep 1/3 pan and lid into the bottom section of the Hot Well.

Heat Lamp: The heat lamp will be used to keep the hash browns and biscuits warm. The following instructions will help you stock the heat lamp equipment.• Place one deep hotel pan underneath the heat lamp.• Place one orange-handled scoop into the deep hotel pan.

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TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Scotsman Front Grill equipment so that you may safely begin cooking.

Vents: There are two vents in the Scotsman area and they both need to be running at all times. The switches can be found on the back wall. They have a green button for turning the vents on and a red button for turning the vents off (only a Manag-er should turn off the vents, employees must keep them running at all times). You should be able to hear if the vents are running. If they are not running, remove all food from the grill, turn off the grill or fryer, and contact your Manager immediately. A failure to turn on the vents could start a grease fire or activate the fire alarm.

Grill: Each section of the grill must be set to the correct temperature. The diagram below will help you understand the temperatures for each section.

Drop-In Cooler: The switch for the drop-in cooler is located under the counter. To make sure that all of your vegetables and cheeses stay cold, but not frozen, the temperature needs to be set to “5.”

Hot Well: The Hot Well must be filled 1/3 of the way with water before it is turned on. After it has water in it, you may turn it on by setting the switch to “Medium-High.”

Heat Lamp: The heat lamp can be turned on by flipping the switch that is located on top of the lamp.

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STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Scotsman Front Grill area and where those items can be found or placed.

5 1/8 pans of white onions from fridge 15 1/8 pans of diced tomatoes from fridge 15 small tongs, for veggies from the Sliced drawers4 plastic pitchers from the back room3 1/6 deep pans of green peppers from fridge 13 red scoops, for meats from the Sliced drawers 3 full sleeves of oval plates from the dry storage area3 full sleeves of round plates from the dry storage area2 1/8 pans of green chile’s from fridge 12 1/6 deep pans of mushrooms from fridge 12 1/6 deep pan of shredded cheddar cheese from fridge 22 1/6 deep pan of shredded pepper jack cheese from fridge 12 blue lid containers with diced ham from fridge 22 blue lid containers with bacon strips from fridge 12 boxes of liquid egg mixture from fridge 22 cartons of egg substitute from fridge 22 whipped cream canisters from fridge 21 full bag of chopped bacon from fridge 21 full bag of sausage crumbles from the freezer1 large container of whole eggs from fridge 21 large container of French toast mix1 full sleeve of oval lids from the dry storage area1 full sleeve of to-go containers from the dry storage area1 round frozen container, for butter from the freezer

Grill: There should be one plastic pitcher of liquid egg mixture and one plastic pitcher of pancake mixture to the left of the grill. All plates, lids, and to-go containers should be placed in the storage space underneath the grill or the storage area under the counter.

Drop-In Cooler: The drop-in cooler will hold your vegetables and cheeses. Follow the instructions below for stocking the drop-in cooler with food.• In the far left section of the drop-in cooler, place one 1/8 pan of chile’s, one 1/8

pan of tomatoes, and one 1/8 pan of onions.• In the middle section of the drop-in cooler, place one deep 1/6 pan of mushrooms

and one deep 1/6 pan of green peppers.• In the far right section of the drop-in cooler, place one deep 1/6 of shredded

cheddar cheese and one 1/6 of pepper jack cheese.• Place a set of tongs into each of the vegetable sections.

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Place a set of tongs into each of the vegetable sections and place one side serving cup into each of the cheese containers.

Hot Well: The Hot Well will hold your meat and gravy. Follow the instructions below for stocking the Hot Well with food.• Fill the upper, deep 1/3 pan with country gravy then place the 1/3 lid on top of

the pan.• In the middle section of the Hot Well, fill one of the deep 1/6 pans with bacon

crumbles and the other deep 1/6 pan with sausage crumbles.• Fill the bottom, deep 1/3 pan with diced Ham.• Make sure that all meats have an internal temperature of 165 degrees.

Heat Lamp: The heat lamp will hold hash browns and four biscuits. Follow the instructions in the “Preparing the Food” section for preparing hash browns.

The Scotsman Freezer: The top shelf of the Scotsman freezer will be used to store the following items.• Extra blueberries.• Extra sausage crumbles.• Extra hash browns.

The Scotsman Fridge: The left side of the Scotsman fridge will be used to store the following items.• Two cannisters of whipped cream.• Two cartons of egg substitute.• Two boxes of liquid egg mixture.• Two blue-lid containers of diced ham.• Two blue-lid containers of bacon strips.• One large container of whole eggs.• One large container of French toast mix.• One chocolate chip container.• One raspberry jam bottle.• One box of butter cubes.• Any extra veggies, bacon crumbles, cheeses, and pancake mixtures.

The Scotsman Cutting Board Area: The Scotsman cutting board cupboards will hold the following items.• One box of chocolate chips.• Extra bags of powdered sugar.• Extra bags of pancake batter.• Extra order tickets.

The Scotsman Back Grill Counter: Under the Scotsman Back Grill counter you will find extra syrup packets and extra boxes of pancake mixture.

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PREPARING THE FOODEach area will have separate guidelines for preparing food and serving food. This section will explain how to make skillets, loaded eggs, breakfast sandwiches, made-to-order eggs, pancakes, French Toast, biscuits and gravy, and side items for the Scotsman Front Grill.

The diagram below is an example of where items should be placed on the grill. Use this as a reference for preparing your food.

PREPARING SKILLETSThe following instructions will help you prepare skillets for your customers.• Spread butter or spray onto the far right section of the grill for vegetables.• Place vegetables on the far right side of the grill to sauté them. • Spread butter or spray onto the middle section of the grill for your eggs.• Place two 3 oz. scoops of the liquid egg mixture onto the middle section of the grill.

• After the eggs have cooked for 1 minute, place hash browns and the cooked vegetables in the center of the eggs. If a customer wants meat, take one red scoop of meat from the Hot Well and place it in the center of the eggs with the vegetables and hash browns.

• Flip the ingredients over.• Dice up the skillet.• When the eggs of the skillet seem fully cooked, place it on a plastic oval plate.• Sprinkle cheese over the top of the skillet, if requested.• Hand the skillet and the order sheet to the customer.

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PREPARING LOADED EGGSPlease note that loaded eggs do not have hash browns in them. If a customer wants hash browns in their loaded eggs, just explain to them that they would be ordering a skillet and write them down for a skillet.

The following instructions will help you prepare loaded eggs for your customers.• Spread butter or spray onto the far right section of the grill for vegetables.• Place vegetables on the far right side of the grill to sauté them. • Spread butter or spray onto the middle section of the grill for your eggs.• Place two 3 oz. scoops of the liquid egg mixture onto the middle section of the

grill.• After the eggs have cooked for 1 minute, place the cooked vegetables in the

center of the eggs. If a customer wants meat, take one red scoop of meat from the Hot Well and place it in the center of the eggs with the vegetables.

• Flip the ingredients over.• Dice up the loaded eggs.• When the eggs seem fully cooked, place them on a plastic oval plate.• Sprinkle cheese over the top of the skillet, if needed.• Hand the loaded eggs and the order sheet to the customer.

PREPARING BREAKFAST SANDWICHESThe following instructions will help you prepare breakfast sandwiches for your customers.• Spread butter or spray onto the far right section of the grill for vegetables.• Place vegetables on the far right side of the grill to sauté them. • Spread butter or spray onto the middle section of the grill for your egg.• Place one 3 oz. scoop of the liquid egg mixture onto the middle section of the grill.

• After the egg has cooked for 1 minute, place the cooked vegetables in the center of the egg. If a customer wants meat, take one red scoop of meat from the Hot Well and place it in the center of the egg with the vegetables. The items must be placed in the center of the egg because the egg will be folded.

• Sprinkle cheese onto the vegetables or meat in the center of the egg, if needed.• Fold the egg, into the middle, from four sides.• Flip the egg over.• Place one sliced bagel onto the far right side of the grill to toast it.• After the bagel is toasted, place the folded egg (filled with ingredients) onto the

bottom bagel slice.• Place the other bagel slice on top of the breakfast sandwich.• Place it on a plastic oval plate.• Hand the breakfast sandwich and the order sheet to the customer.

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PREPARING MADE-TO-ORDER EGGSAll made-to-order eggs must be cooked as described below. Customers who order made-to-order eggs are often picky about how their eggs are cooked, so you must follow the instructions below with exactness.

“SUNNY SIDE UP” EGGSEggs that are cooked “Sunny Side Up,” are only cooked on one side. Follow the instructions below for preparing them. • Spread butter and spray onto the middle section of the grill.• Grab the specified number of whole eggs from the Scotsman fridge.• Crack open the eggs and place them on the grill without breaking the yolk.• Cook the eggs on one side (ask the customer how thoroughly they want their

eggs cooked, there are different preferences).• Place the eggs onto a plastic oval plate.• Hand the eggs and the order sheet to the customer.

OVER-EASY EGGSOver-easy eggs are eggs that have a runny yolk. Follow the instructions below for preparing them.• Spread butter and spray onto the middle section of the grill.• Grab the specified number of whole eggs from the Scotsman fridge.• Crack open the eggs and place them on the grill without breaking the yolk.• Cook the eggs on one side for 1-2 minutes.• In a swift motion, slide the spatula under the eggs. You must be swift to get

underneath the eggs, otherwise the yolk might break or the eggs might stick to the grill.

• Gently flip the eggs over (so that you don’t break the yolk).• Let the eggs cook for 1-2 minutes.• In a swift motion, slide the spatula under the eggs. • Place the eggs onto a plastic oval plate.• Hand the eggs and the order sheet to the customer.

OVER-MEDIUM EGGSOver-medium eggs are eggs that have a slightly runny, slightly cooked yolk. Follow the instructions below for preparing them.• Spread butter and spray onto the middle section of the grill.• Grab the specified number of whole eggs from the Scotsman fridge.• Crack open the eggs and place them on the grill without breaking the yolk.• Cook the eggs on one side for 2-3 minutes, slightly cooking the yolk.• In a swift motion, slide the spatula under the eggs. You must be swift to get

underneath the eggs, otherwise the yolk might break or the eggs might stick to the grill.

• Gently flip the eggs over (so that you don’t break the yolk).• Let the eggs cook for 2-3 minutes, slightly cooking the yolk.• In a swift motion, slide the spatula under the eggs.

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• Place the eggs onto a plastic oval plate.• Hand the eggs and the order sheet to the customer.

OVER-HARD EGGSOver-hard eggs are eggs that have a broken yolk, but they are not scrambled. Over-hard eggs are also known has “Fried Eggs.” Follow the instructions below for preparing them.• Spread butter and spray onto the middle section of the grill.• Grab the specified number of whole eggs from the Scotsman fridge.• Crack open the eggs and place them on the grill.• Break the yolk with a spatula.• Fully cook the eggs on one side.• Slide the spatula under the eggs.• Flip the eggs over.• Cook the eggs until they are fully cooked on the second side.• Slide the spatula under the eggs.• Place the eggs onto a plastic oval plate.• Hand the eggs and the order sheet to the customer.

SCRAMBLED EGGSAlways use the liquid egg mixture for scrambled eggs, unless the customer specifies that they want whole eggs. The following instructions will help you prepare scrambled eggs for your customers.• Spread butter onto the middle section of the grill.• Pour the specified number of eggs onto the middle section of the grill (one 3 oz

scoop = one egg). Grab whole eggs from the Scotsman fridge if they are requested (crack them open and scramble them on the middle section of the grill).

• Cook the eggs thoroughly.• Place the eggs onto a plastic oval plate.• Hand the eggs and the order sheet to the customer.

PREPARING PANCAKESThe following instructions will help you prepare pancakes for your customers. (See the “Miscellaneous” section for making pancake batter).• Spread butter on the far left section of the grill.• Place one 6 oz. scoop of pancake batter onto the far left section of the grill. Sprinkle chocolate chips or blueberries on the top, uncooked portion of the pancake, if requested.• Cook the pancake until air-holes appear on top.• Flip the pancake and cook the other side thoroughly.

• After the pancake is cooked, place it onto a round plastic plate (raspberry jam and whipped cream are added after the pancake is fully cooked, if requested).

• Hand the pancake and the order sheet to the customer.

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PREPARING FRENCH TOASTThe bread for the French toast is located in Cafe Ibis. You should have one loaf of cinnamon white, cinnamon wheat, blueberry swirl, and raspberry swirl bread on the bread shelf by the Scotsman sink.

The following instructions will help you prepare French toast for your customers.• Spread butter onto the far left section of the grill.• Grab the preferred bread from the bread shelf by the Scotsman sink (place it onto a round plastic plate).

• Take the slice of bread to the Scotsman fridge and dip both sides of the bread into the French toast mixture. (See the “Miscellaneous” section for making the French toast mixture).

• Carry the piece of bread to the grill with a round plastic plate underneath it.• Place the piece of bread on the far left section of the grill.• Cook the first side until it is light-brown.• Flip the slice of bread.• Cook until the side that is face-down is light-brown.• Take the slice of bread off of the grill and place it onto a round plastic plate

(raspberry jam and whipped cream are added after the French toast is fully cooked, if requested).

• Hand the French toast and the order sheet to the customer.

PREPARING BISCUITS AND GRAVYThe following instructions will help you prepare biscuits and gravy for your customers.• Grab a round plastic plate from underneath the counter.• Grab two warm biscuits from under the heat lamp and cut them in half.• Place the four biscuit halves onto the round plastic plate.• Grab two 6 oz. scoops of gravy, from the upper section of the Hot Well.• Pour the gravy over the biscuits (add one red scoop of meat, if requested).• Hand the biscuits and gravy and the order sheet to the customer.

PREPARING SIDESThe following instructions will help you prepare sides for your customers.

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HASH BROWNSUse the Back Grill fryer and press the fryer timer button “6,” to cook the hash browns. After the hash browns have been cooked, use the salt in the Back Grill to lightly salt them.

To serve the hash browns, place one orange-scoop of hash browns onto a plastic oval plate (or a round plate, if the customer prefers) and hand it to the customer.

BACONThe following instructions will help you prepare a side of bacon for your customers.• Grab four strips of bacon from the Scotsman fridge.• Place the bacon strips onto the middle section of the grill (do not butter the grill

for bacon, it is unnecessary).• Let the bacon strips cook until crispy, unless the customer says otherwise.• Take the bacon strips off of the grill and place them onto a plastic oval plate.• Hand the bacon strips and the order sheet to the customer.

See the “Miscellaneous” section for checklists, recipes, and diagrams.


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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Scotsman Front Grill Hourly Checklist.

Stock food, supplies, and butter. (See pp.1-4). Butter can be re-stocked by grabbing the large container of butter that is located beneath the counter and filling the bottles.

Sanitize all areas: This includes the counters (inner and outer), Hot Wells, heat lamps, drop-in coolers, walls, and edges of the grill.

Clean the grill• Use the large grill scrapers (located in the storage space beneath the grill) to clean

the grill.• Scrape all grease into the grease trap on the far left side of the grill.


Clean the sneeze guard: Use the glass cleaner (located in the storage space beneath the grill) to clean the inner and outer areas of the sneeze guard.


9:00am 10:00am 12:00pm 1:00pm 2:00 pmStock food, supplies, and butterSanitize all areasClean the grillEmpty and scrub the garbagesClean the sneeze guardSweep



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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Scotsman Front Grill.


5 1/8 pans of white onions from fridge 1 (in the Scotsman fridge)5 1/8 pans of diced tomatoes from fridge 1 (in the Scotsman fridge)3 1/6 deep pans of green peppers from fridge 1 (in the Scotsman fridge)3 full sleeves of oval plates from dry storage (in the storage space beneath the grill)3 full sleeves of round plates from dry storage (in the storage space beneath the grill)2 1/8 pans of green chile’s from fridge 1 (in the Scotsman fridge)2 1/6 deep pans of mushrooms from fridge 2 (in the Scotsman fridge)2 1/6 deep pan of shredded cheddar cheese from fridge 2 (in the Scotsman fridge)2 1/6 deep pan of shredded pepper jack cheese from fridge 2 (in the Scotsman fridge)2 blue lid containers with diced ham (in the Scotsman fridge)2 blue lid containers with bacon strips from fridge 1 (in the Scotsman fridge)2 boxes of liquid egg mixture from fridge 2 (in the Scotsman fridge)2 cartons of egg substitute from fridge 2 (in the Scotsman fridge)2 whipped cream canisters from fridge 2 (in the Scotsman fridge)1 box (6 bags) of hash browns from the freezer in the back (in the Scotsman freezer)1 full bag of chopped bacon from fridge 2 (in the Scotsman fridge)1 full bag of sausage crumbles from the freezer in the back (in the Scotsman freezer)1 large container of whole eggs from fridge 2 (in the Scotsman fridge)1 full sleeve of oval lids from dry storage (in the storage space beneath the grill)1 full sleeve of to-go containers from dry storage (in the storage space beneath the grill)


Turn off the grill and clean it: The following instructions will help you clean the grill.• Use the large grill scrapers and scrub brushes (located in the storage space

beneath the grill) to clean the grill.• Squirt water onto the grill if some spots are not coming off.• Scrape all grease into the grease trap on the far left side of the grill.• Never clean the grill with chemicals.

Turn off the Hot Well and heat lamp.

Clean the sneeze guard: Use the glass cleaner (located in the storage space beneath the grill) to clean the inner and outer areas of the sneeze guard.

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ESClosing Duties



Empty and scrub the grease trap and garbages: • The grease trap is on the far left side of the grill and it needs to be emptied daily. • Take out full garbage bags, replace them with new ones, and scrub the outside of

the garbage with hot water and a scouring pad.



Manager’s initialsStock everythingSanitize all areasTurn off the grill and clean it Turn off the Hot Well and heat lampClean the sneeze guardTake dirty dishes to the back roomSweep and mopEmpty and scrub the grease trap and garbagesBreakdown all cardboard boxesGet checked off by a Manager


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See the Scotsman Front Grill manual for further details on opening.

HOURLY DUTIES CHECKLIST9:00am 10:00am 12:00pm 1:00pm 2:00 pm

Stock food, supplies, and butterSanitize all areasClean the grillEmpty and scrub the garbagesClean the sneeze guardSweep



Stock everythingSanitize all areasTurn off the grill and clean it Turn off the Hot Well and heat lamp

Clean the sneeze guardTake dirty dishes to the back roomSweep and mopEmpty and scrub the grease trap and garbagesBreakdown all cardboard boxesGet checked off by a Manager


Front Grill Daily Checklists

PREPARING SKILLETSThe following instructions will help you prepare skillets for your customers.• Butter and vegetables on the far left section of the grill.• Butter and two 3 oz. scoops of eggs on the middle section of the grill.• Add hash browns and vegetables (and meat, if needed) to the eggs.• Dice up the eggs and ingredients.• Place the eggs onto a plastic oval plate.• Sprinkle cheese over the top, if needed.• Hand the skillet and order sheet to the customer.

PREPARING LOADED EGGS• Butter and vegetables on the far left section of the grill.• Butter and two 3 oz. scoops of eggs on the middle section of the grill.• Add vegetables (and meat, if needed) to the eggs.• Dice up the eggs and ingredients.• Place the eggs onto a plastic oval plate.• Sprinkle cheese over the top, if needed.• Hand the skillet and order sheet to the customer.

PREPARING MADE-TO-ORDER EGGS All made-to-order eggs are cooked on the middle section of the grill. The following instructions will help you prepare made-to-order eggs.• “Sunny Side Up”: These eggs are only cooked on one side. Do not break the yolk when you are sliding the

spatula under them.• Over-Easy: These eggs are only cooked a little on both sides because the yolk is supposed to be runny. Do

not break the yolk with the spatula.

Front Grill Food Preparation Guidelines

• Over-Medium: These eggs are cooked for 2-3 minutes on both sides so that the yolk is slightly runny and slightly cooked. Do not break the yolk with the spatula.

• Over-Hard: These eggs are fully cooked on both sides. Break the yolk with the spatula when you place the eggs onto the grill.

• Scrambled: Use the liquid egg mixture for scrambled eggs, unless the customer says otherwise (one 3 oz scoop = one egg).

PREPARING BREAKFAST SANDWICHESThe following instructions will help you prepare breakfast sandwiches for your customers.• Butter and vegetables on the far left section of the grill.• Butter and one 3 oz. scoop of egg on the middle section of the grill.• Place vegetables/cheese/meat in the middle of the egg.• Fold in four sides of the egg then flip it over.• Slice the bagel and place it onto the far right side of the grill to toast it.• After the egg is cooked, place it onto the bagel.• Place the sandwich onto an oval plate.• Hand the sandwich and order sheet to the customer.

PREPARING PANCAKESThe following instructions will help you prepare pancakes for your customers.• Butter the far left section of the grill.• Pour one 6 oz. scoop of pancake batter onto the far left side of the grill.• Sprinkle chocolate chips and blueberries on top, if requested.• Flip the pancake when air holes appear.• Put raspberry jam or whipped cream on top when finished, if requested.• Place the pancake onto a round plastic plate.• Hand the pancake and the order sheet to the customer.

PREPARING FRENCH TOASTThe following instructions will help you prepare French toast for your customers.• Butter the far left section of the grill• Dip the slice of bread into the French toast mixture (in the Scotsman fridge).• Place the slice of bread onto the far left side of the grill.• Cook each side until they are a light brown color.• Place the French toast onto a round plastic plate.• Hand the French toast and the order sheet to the customer.

PREPARING SIDESA side of hash browns = 1 scoop of hash browns and a side of bacon = 4 strips.


PREPARING BISCUITS AND GRAVYThe following instructions will help you prepare biscuits and gravy.• Slice two biscuits in half and place the four halves onto on round plastic plate.• Cover the biscuits with two 6 oz. scoops of gravy from the Hot Well.• Sprinkle meat on top, if requested.• Hand the biscuits and gravy and the order sheet to the customer.

MAKING THE FRENCH TOAST MIXTUREMix the following items (in the order they are given) into a square, deep plastic container.• 4 quarts of liquid egg mixture.• 2 cups of sugar from the backroom.• 1 cup of Amaretto syrup from Cafe Ibis .

MAKING THE PANCAKE BATTER• Mix two quarts of pancake mix with two and half quarts of cold water.

MAKING GRAVY• Grab a packet of gravy mix from Taco Time.• Fill one deep sauce pan with 2 quarts of water. • Place the deep sauce pan onto the stove top by Teriyaki Bull (This stove needs to be lit before it will start).• When the water starts to boil, put in the full bag of country gravy mix.• Stir the gravy with a whisk until there are no lumps.• Stir for 3-4 minutes or until the gravy thickens.• Turn off the stove top.• Take the gravy off of the stove top and pour it into the deep 1/3 pan that is in the upper section of the Hot

Well (make sure that the Hot Well is on and warm).• Place a 1/3 lid on top to keep the gravy warm.


IN B’TWEENMANUAL

VII

Opening Duties ...........................................................................1-8Stocking the Equipment .........................................................................1Turning on the Equipment .....................................................................1Stocking the Food ................................................................................ 1-4Preparing the Food ............................................................................. 4-8 Preparing Build-Your-Own Sandwiches ....................................... 4-5 Preparing Select Sandwiches .......................................................... 5-6 Preparing Grilled Cheese Sandwiches ................................................7 Preparing Salads and Wraps .......................................................... 7-8 Preparing Soups..................................................................................8Hourly Duties .................................................................................9Closing Duties .........................................................................10-11Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.4

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for the In B’tween is as follows.

2 large stacks of wrapping tin foil2 large stacks of sandwich wrapping paper1 bag of portion cups and lids1 white handled scoop from the Sliced drawers1 set of tongs from the Sliced drawers1 large box of salad to-go boxes1 sanitizer bucket1 handful of bar towels

Most of your stocking will be done in the stocking the food section of this manual.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the In B’tween equipment so that you may safely begin cooking.

Prep Fridges: The prep fridges should always be on. If they are not on, contact a Manager.

Toaster Oven: The toaster oven will be used whenever you are toasting a sandwich. If you are not toasting a sandwich, turn it off.

Panini Press: The panini press will be used to create a grilled cheese sandwich. This item can be turned on by plugging it in.

TV’s: There are two TV’s by the In B’tween area; both of them need to be turned on (The soup TV will need to be set up to display the soup options for the day). The following instructions will help you setup the soup TV.• Grab the keyboard that is underneath the left-hand knife container, on the

sandwich side.• Plug this keyboard into the USB slot of the PC, behind the soup TV (the left hand

TV if you are facing the customer side of in b’tween).• With the TV on, edit the powerpoint to say what today’s soups are.• You should be able to navigate the powerpoint using the arrow keys.• When finished, press F5 to show the powerpoint.• Put the keyboard back to where it’s stored.

STOCKING THE FOODEach area will have different food items and some areas share storage spaces. This

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section will explain what food items are needed in the In B’tween area and where those items can be found or placed. Due to the fact that there are more items in-volved in opening the In B’tween station than any other area, this “Stocking the Food” list is separated into where the items can be found.

FRIDGE 28 packages of sliced provolone cheese8 packages of sliced pepper jack cheese8 packages of sliced swiss cheese8 packages of sliced american cheese8 deep 1/6 containers of leafy romaine 6 1/6 containers of sliced ham6 1/6 containers of sliced turkey5 1/6 containers of pepperoni slices4 deep 1/6 containers of spinach4 1/8 containers of cucumbers3 1/6 containers of green cabbage3 1/6 containers of cucumbers2 1/6 containers of strawberries1 1/3 metal container of hard eggs (put them into the steamer for 20 min)1 bag of shredded american cheese1 bag of shredded parmesan cheese1 bag of shredded bacon1 sauce bottle of fat-free ranch1 deep 1/6 container of shredded lettuce (+2 backup bags)1 deep 1/3 container of chopped romaine (+8 backup bags)1 deep 1/3 container of mixed greens (+4 backup bags)1 deep 1/3 container of spinach (+2 backup bags)

FREEZER6 boxes of thawed, grilled chicken6 packages of thawed, bbq pork6 packages of thawed, roast beef2 1/6 containers of thawed green peas2 1/6 containers of thawed corn1 container of saba noodles

FRIDGE 18 deep 1/6 containers of sliced tomatoes5 1/6 containers of bacon strips5 sauce bottles of mayo5 sauce bottles of ranch5 1/8 containers of sliced red onions5 1/8 containers of pickle spears

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4 1/8 containers of green peppers3 1/6 containers of sliced red onions3 1/6 containers of green peppers2 bags of soup

DRY STORAGE AREA4 1/8 containers of drained banana peppers (in cans)4 1/8 containers of drained jalapeño peppers (in cans)4 1/8 containers of drained black olives (in cans)3 1/6 containers of drained black olives (in cans)2 1/6 containers of rinsed black beans (in cans)2 bags of soup containers and lids, if needed

BACK ROOM1 sauce bottle of oil1 sauce bottle of red wine vinegar

IN B’TWEEN FRIDGE5 sauce bottles of pesto ranch4 1/8 containers of sliced pickles3 sauce bottles of sesame ginger sauce3 sauce bottles of caesar dressing1 sauce bottle of balsamic mayo

SAUCE SINK SHELF3 sauce bottles of chipotle mayo3 sauce bottles of raspberry vinaigrette2 sauce bottles of honey mustard2 sauce bottles of spicy mustard1 sauce bottle of bistro sauce

UNDER THE TOASTER OVEN2 packages of spinach wraps2 packages of wheat wraps2 1/6 containers of cranberries1 package of sliced almonds

Sandwich Prep Area: The following instructions will help you stock the sandwich prep area.• Place the following items into the upper area of the sandwich prep area: one deep

1/6 container of spinach, one deep 1/6 container of romaine leaves, one deep 1/6 container of shredded lettuce, one deep 1/6 container of sliced tomatoes, one 1/8 container of yellow peppers, one 1/8 container of jalapeno peppers, one 1/8 con-tainer of green peppers, one 1/8 container of pickle spears, one 1/8 container of

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sliced pickles, one 1/8 container of olives, one 1/8 container of sliced red onions, one 1/8 container of sliced cucumbers, one 1/8 container of avocado halves, one 1/8 container of portioned chicken bags, two 1/8 containers of bbq pork, one deep 1/6 container of sliced ham, one deep 1/6 container of sliced turkey, one deep 1/6 container of sliced roast beef, one deep 1/6 container of sliced pepperoni, one deep 1/6 container of bacon strips, and one 1/3 pan of sliced cheeses (american, swiss, pepper jack, and provolone).

• Place any extra containers of the above mentioned items into the fridge under-neath the sandwich prep fridge. Fill up the containers, as needed.

• You should also have one bottle for each sauce in this section.

Salad Prep Area: The following instructions will help you stock the sandwich prep area.• Place the following items into the upper area of the salad prep area: one deep

1/3 container of spinach, one deep 1/3 container of mixed greens, one deep 1/3 container of chopped romaine, one 1/6 container of cabbage, one 1/6 container of strawberries, one container of fried saba noodles, one 1/6 container of thawed corn, one 1/6 container of thawed peas, one 1/3 container of boiled eggs, one container of shredded american cheese, one container of shredded parmesan cheese, one 1/6 container of rinsed black beans, one 1/6 container of cranberries, and one 1/6 container of sliced almonds.

• Place any extra containers of the above mentioned items into the fridge underneath the salad prep area, the In B’tween fridge, or the fridge 1. Fill up the containers, as needed.

The In B’tween Fridge: Place any extra sauces and chicken portions into the In B’tween fridge.

Under the Toaster Oven: The following items will be kept underneath the toaster oven.• Spinach wraps• Wheat wraps• Cranberry bags• Sliced almond bags.

Under the Kettles: All soup containers and lids should be kept underneath the kettles. Always make sure that you have enough containers and lids for the day.

PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare build-your-own sandwiches, select sandwiches, grilled cheese sandwiches, salads, wraps, and soups for the In B’tween area.

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BUILD-YOUR-OWN SANDWICHESTo prepare any sandwich, you must select the desired bread. There are six different kinds of bread (white, wheat, sourdough, jalapeno cheddar, and foccacia). If a customer would like their sandwich toasted, place it onto a piece of tin foil and into the toaster oven. Never place a sandwich into the toaster oven on a white piece of paper, it will start a fire.

The following instructions will help you prepare build-your-own sandwiches for your customers.

The following instructions will help you understand the portion sizes for meats and cheeses. Please note that extra meat and cheese will cost extra. It will also cost extra to add avocado. • 4 slices of pepperoni• 4 strips of bacon• 3 slices of turkey, ham, and roast beef• 1 bag of portioned chicken• 1 full tong of bbq porkAll build-your-own sandwiches should be wrapped in white paper.

SELECT SANDWICHESTo prepare any sandwich, you must select the desired bread. There are six different kinds of bread (white, wheat, sourdough, jalapeno cheddar, and foccacia). If a customer would like their sandwich toasted, place it onto a piece of tin foil and into the toaster oven. Never place a sandwich into the toaster oven on a piece of paper, it will start a fire.

See the next page for diagrams that will help you prepare select sandwiches for your customers.

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TURKEY BACON AVOCADO CLUB

ITALIAN BBQ PORK AND BACON

CHICKEN BACON RANCH

GRILLED CHEESE SANDWICHESGrilled cheese sandwiches are fairly simple compared to build-your-own and select sandwiches. People do have the option of putting meat and veggies onto a grilled cheese sandwich, but it does cost extra. Most grilled cheese sandwiches will come on white or wheat bread and only have six slices of cheese.

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Grilled cheese sandwiches are cooked in the panini presses then they are cut into halves or fourths--whichever the customer prefers. The following instructions will help you cook grilled cheese sandwiches in the panini press.• Place garlic butter onto one side of each slice of bread and place the buttered side

down on a foil wrapper. • Add the specified cheese and meats and then put the grilled cheese through the

toaster oven to melt the butter and heat the meat. For meat portion sizes, refer to the previous page.

• Once the grilled cheese comes out of the toaster oven, add any requested vegetables. Please note that the more vegetables a customer wants, the lesser the portion size you can put on it. You can only fit so much on a slice of bread.

• Spray the panini press with cooking spray (this prevents sticking and helps the sandwich cook evenly).

• Put the 2 slices of bread together and put it in the panini grill for 1 ½ minutes.

SALADS AND WRAPSThere are five different kinds of salads and wraps: oriental chicken, bbq chicken, caesar, garden, and strawberry spinach crunch. The ingredients for each selection should be the same in both salad and wrap form. For example, a caesar salad should have the same ingredients as a caesar wrap--minus the wrap, of course. The following instructions will help you know which ingredients go into each salad or wrap.

BBQ CHICKEN (with Ranch dressing)

Romaine lettuce, portioned chicken w/BBQ sauce (1 bag), black olives, black beans, red onion, tomato slices, and tortilla strips.

CAESAR (with Caesar dressing)

Romaine lettuce, shredded bacon, portioned chicken (1 bag), black olives, red onion, tomato slices, and parmesan cheese.

GARDEN (with Ranch dressing)

Mixed greens, green peas, green peppers, cucumber slices, tomato slices, black olives, boiled egg (1 sliced), and cheddar cheese

ORIENTAL CHICKEN (with Sesame Ginger dressing)

Mixed greens, green cabbage, portioned chicken (1 bag), corn, boiled egg (1 sliced), sliced almonds, and fried saba noodles.

STRAWBERRY SPINACH CRUNCH (with Raspberry Vinaigrette)

Spinach, cucumber slices, strawberries, cranberries, sliced almonds, and parmesan cheese.

SOUPSThe In B’tween area will have different soups each day. The following instructions will help you prepare them effectively for your customers.

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• Soups need to be heated up in the soup kettles in the sandwich area. • Turn the kettle dials should be turned to the one o’ clock position.• Open the bags and pour them into the kettles. • Stir every few minutes while heating up.• Test the soups to make sure that they are heating and tasting adequately. If you

don’t know how they should taste, ask a supervisor/manager to test them.• Slice the baguette bread (long thin French bread) into ½ inch thick slices and

placed into the small white paper bags (found by the toaster or Café Ibis). There should be two slices per bag. Store these in the trench near the soup kettles.


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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe what is included in the In B’tween hourly checklist.

Stock food and supplies (See pp.1-4).

Sanitize all areas: This includes the counters, fridges, knives, cutting boards, prep areas, kettles, toasters, walls, and panini presses. You should sanitize the cutting boards every 5 minutes to keep them clean, regardless of the line of people.

Wash the sauce bottles.

Clean the glass: Use the window cleaner to clean all of the glass that surrounds the In B’tween area.




11:00am 1:00pm 3:00pm 4:00pm 5:00pmStock food and suppliesSanitize all areasWash the sauce bottlesClean the glassEmpty and scrub the garbagesBreakdown cardboardSweep



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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the In B’tween area.

Cover and put away the food: make sure that all food is covered and put away.

Turn off and clean the equipment: This includes the panini presses, the toaster oven, and the kettles. To clean out the kettles, follow the instructions below.• Pour remaining soup into a large container, and then pour the contents of the

container into a trash bin.• Fill the kettles with soapy water.• Scrape the kettles clean with a metal scrubber (these are found in the mop room)• Carefully pour the soapy water into the drain of the trench. Do this by using

a blue lid as a shield. As you pour, the large amount of water will require shielding between yourself and the kettle, causing the water to pour into the trench.

• Wipe the insides and outsides of the kettle clean with clean sanitizer and a bar towel.

• When clean, rotate the kettles to the upside down position.

Sanitize all areas: This includes the counters, fridges, knives, above and beneath cutting boards, prep areas, kettles, toasters, walls, and panini presses. You should sanitize the cutting boards every 5 minutes to keep them clean, regardless of the line of people.

Wash the sauce bottles.

Clean the glass: Use the window cleaner to clean all of the glass that surrounds the In B’tween area.






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Manager’s InitialsCover and put away the foodTurn off and clean the equipmentSanitize all areasWash the sauce bottlesClean the glassEmpty and scrub the garbagesBreakdown cardboard and take it to the recycling binSweep and mopGet checked off by a Manager


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OPENING DUTIESEmployee Initials


See the In B’tween manual for further instructions.

HOURLY DUTIES11:00am 1:00pm 3:00pm 4:00pm 5:00pm

Stock food and suppliesSanitize all areasWash the sauce bottlesClean the glassEmpty and scrub the garbagesBreakdown cardboardSweep


CLOSING DUTIESManager’s Initials

Cover and put away the foodTurn off and clean the equipmentSanitize all areasWash the sauce bottlesClean the glassEmpty and scrub the garbagesBreakdown cardboard and take it to the recycling binSweep and mopGet checked off by a Manager


In B’tween Daily Checklists

TURKEY BACON AVOCADO CLUB ITALIAN

BBQ PORK AND BACON CHICKEN BACON RANCH BUILD-YOUR-OWN

GRILLED CHEESE SANDWICHESGrilled cheese sandwiches are cooked in the panini presses then they are cut into halves or fourths--whichever the customer prefers. The following instructions will help you cook grilled cheese sandwiches in the panini press.• Place garlic butter onto one side of each slice of bread and place the buttered side down on a foil wrapper. • Add the specified cheese and meats and then put the grilled cheese through the toaster oven to melt the

butter and heat the meat. For meat portion sizes, refer to the previous page.• Once the grilled cheese comes out of the toaster oven, add any requested vegetables. Please note that the

more vegetables a customer wants, the lesser the portion size you can put on it. You can only fit so much on a slice of bread.

• Spray the panini press with cooking spray (this prevents sticking and helps the sandwich cook evenly).• Put the 2 slices of bread together and put it in the panini grill for 1 ½ minutes.

If a customer wants extra meat, cheese, or avocado it will cost extra.

It is also important to know, for allergy reasons, that our food may contain nuts and we do not have any gluten-free options.

In B’tween Food Preparation Guidelines

SALADS AND WRAPSThere are five different kinds of salads and wraps: oriental chicken, bbq chicken, caesar, garden, and strawberry spinach crunch. The ingredients for each selection should be the same in both salad and wrap form. For example, a caesar salad should have the same ingredients as a caesar wrap--minus the wrap, of course. The following instructions will help you know which ingredients go into each salad or wrap.

BBQ CHICKEN (with Ranch dressing)

Romaine lettuce, portioned chicken w/BBQ sauce (1 bag), black olives, black beans, red onion, tomato slices, and tortilla strips.

CAESAR (with Caesar dressing)

Romaine lettuce, shredded bacon, portioned chicken (1 bag), black olives, red onion, tomato slices, and parmesan cheese.

GARDEN (with Ranch dressing)

Mixed greens, green peas, green peppers, cucumber slices, tomato slices, black olives, boiled egg (1 sliced), and cheddar cheese

ORIENTAL CHICKEN (with Sesame Ginger dressing)

Mixed greens, green cabbage, portioned chicken (1 bag), corn, boiled egg (1 sliced), sliced almonds, and fried saba noodles.

STRAWBERRY SPINACH CRUNCH (with Raspberry Vinaigrette)

Spinach, cucumber slices, strawberries, cranberries, sliced almonds, and parmesan cheese.

SOUPSThe In B’tween area will have different soups each day. The following instructions will help you prepare them effectively for your customers.• Soups need to be heated up in the soup kettles in the sandwich area. • Turn the kettle dials should be turned to the one o’ clock position.• Open the bags and pour them into the kettles. • Stir every few minutes while heating up.• Test the soups to make sure that they are heating and tasting adequately. If you don’t know how they

should taste, ask a supervisor/manager to test them.• Slice the baguette bread (long thin French bread) into ½ inch thick slices and placed into the small white

paper bags (found by the toaster or Café Ibis). There should be two slices per bag. Store these in the trench near the soup kettles.

It is also important to know, for allergy reasons, that our food may contain nuts and we do not have any gluten-free options.


RECIPES

BBQ PORKIn a ½ container (deep or shallow) mix the following items.• 1 package of thawed pork• 2 cups of BBQ sauce (found in the back fridge, or shelf near sink)• 2 tablespoon of onion powder• 1 tablespoon of red pepper flakes

HOMEMADE RANCH DRESSINGIn a large tub mix the following items.• 1 gallon of mayonnaise from fridge 1• 1 gallon of water• 3 containers of sour cream from fridge 2• 1 ½ cups of ranch mix from the spice rack or dry storage• Blend using the hand mixer (the large, orange, and metal mixer in back room)• Blend until entire mixture is smooth and has the same consistency.

PESTO RANCH DRESSINGIn a large pitcher mix the following with a whisk• 3/4 pitcher full of homemade ranch• 1/3 cup of pesto (thawed in fridge 1, frozen in the freezer)• Mix with a whisk until the mixture has a slight green tint to it.

BALSAMIC MAYONNAISEIn a large pitcher mix the following • 1 Gallon of Mayonnaise• ½ gallon of Balsamic Vinaigrette• Blend well until smooth


NIGHT CLEANINGMANUAL

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Closing Duties ................................................................................1Filtering the Fryers ..................................................................................1Cleaning the Grill Vents .........................................................................1Cleaning the Restrooms .........................................................................2Cleaning the Prep Area ..........................................................................2Cleaning the Floors .................................................................................3Fulfilling Other Duties ...........................................................................4Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklist .................................................................................... B.1

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All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with the Night Cleaning position.

FILTERING THE FRYERSFiltering the fryers can be a very dangerous job and cause very serious injuries. To avoid any accidents, all of the instructions below must be followed with precision. There are three fryers that need to be filtered out and cleaned (two in the Scotsman Back Grill area and one by the Teriyaki Bull area that is used by the Taco Time employees). The following instructions will help you filter each fryer and know when they need to be filtered out.

Take the mobile oil pump and three white, cone-shaped filters from the chemical closet. The oil pump can be seen in the image to the left.• Place one filter into the round metal rack at the base of the pump with the pointed side down. • Make sure that the fryer you are filtering is off. If it is on while you are filtering the fryer, it will create a grease fire. You should also make sure one fryer is always running so that the different areas can still continue to

function while you are filtering out the fryers.

THE SCOTSMAN BACK GRILL FRYERThe following instructions will help you filter out the large Scotsman Back Grill Fryer.• Use a set of long metal tongs to pull the metal grate out of the fryer and set it

onto a counter near you. • Open the door underneath the fryer.• There should be a metal pipe. Screw the metal pipe into the drain pipe. Please

note that this pipe doesn’t fully connect with the drain, so be careful. If you bump the pipe it could come off, get oil everywhere, and burn you.

• Line the oil pump filter up with the end of the pipe.• Check to make sure that the fryer is off. This fryer has an “Off” and “On” switch.• Open the drain pipe by pulling the pin up and twisting the red handle

counterclockwise. • Make sure that the filter never overflows.• After the fryer has drained completely, close the drain by twisting the red handle

back clockwise to the closed position.• Use a fryer scoop to clean out any extra crumbs or filth that are in the bottom of

the fryer.• Use the oil pump hose to rinse down any crumbs or filth that is on the edges

of the fryer. Twisting the handle on the back of the oil pump clockwise will squirt oil and twisting it counterclockwise will suck up oil (never use the second option).

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• Open the drain pipe again to let the rest of the oil filter back out.• Close the drain pipe for the last time.• Fill the fryer with oil by placing the oil pump hose into the fryer and twisting the

handle on the back of the oil pump clockwise.• After the fryer is full (the oil has reached the fill line on the fryer), use two blue

heat towels to pull the hose out of the fryer. Never touch the hose with your bare hands and never stick your hands into the oil to grab the hose; It will burn you.

• Use a set of tongs to place the metal grate back into the fryer.• Use a blue heat towel to remove the pipe from the drain and set it inside of the

fryer door.• Close the fryer door.• Remove the full filter from the oil pump and throw it away.• Place a new white filter into the oil pump before moving on to the next fryer.

The Scotsman Back Grill also has a small fryer and it should only be filtered out if it has been used, which doesn’t happen often. Follow the instructions for filtering out the Taco Time fryer to filter out the small fryer because they are similar.

THE TACO TIME FRYERThe following instructions will help you filter out the Taco Time Fryer.• Use a set of long metal tongs to pull the metal grate out of the fryer and set it

onto a counter near you. • Open the door underneath the fryer.• There should be a metal pipe. Screw the metal pipe into the drain pipe.• Line the oil filter up with the end of the pipe.• Check to make sure that the fryer is off. This fryer has a temperature knob inside

of the fryer door, turn it off.• Open the drain pipe by twisting the blue handle counterclockwise. • Make sure that the filter never overflows.• After the fryer has drained completely, close the drain by twisting the blue

handle back clockwise to the closed position.• Use a fryer scoop to clean out any extra crumbs or filth that are in the bottom of

the fryer.• Use the oil pump hose to rinse down any crumbs or filth that is on the edges

of the fryer. Twisting the handle on the back of the oil pump clockwise will squirt oil and twisting it counterclockwise will suck up oil (never use the second option).

• Open the drain pipe again to let the rest of the oil filter back out.• Close the drain pipe for the last time.• Fill the fryer with oil by placing the oil pump hose into the fryer and twisting the

handle on the back of the oil pump clockwise.• After the fryer is full (the oil has reached the fill line on the fryer), use two blue

heat towels to pull the hose out of the fryer. Never touch the hose with your bare hands and never stick your hands into the oil to grab the hose; It will burn you.

• Use a set of tongs to place the metal grate back into the fryer.

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• Use a blue heat towel to remove the pipe from the drain and set it inside of the fryer door.

• Close the fryer door.• Remove the full filter from the oil pump and throw it away.• Place a new white filter into the oil pump before moving on to the next fryer.

CLEANING THE GRILL VENTSEach night, at least two vents need to be disassembled and cleaned. Follow the schedule and instructions below to make sure that each vent is cleaned effectively and on its specified day.

Back Grill Back Grill Fryer Front Grill Taco TimeMonday x xTuesday x xWednesday x x xThursday x xFriday x x

The following instructions will help you clean the grill vents.• Remove the filters from each vent and place them onto a cart.• Take the cart of filters to the back room.• Scrub the filters with degreaser and soap. Always use gloves, wash your hands

frequently, and watch your breathing while using degreaser. • Send the filters through the dishwasher. Send the Scotsman Back Grill filters

through three times and send the other filters through twice. You are responsible for sending these through, not the designated dishwasher for the night.

• Place the filters onto a clean cart and take them out to the HUB area but don’t put them back yet.

• Take a bottle of degreaser and some towels and scrub the entire surface of the ceiling unit. This includes the inside and outside of the vent, and the walls above and around the vent.

• After you have degreased the vent, place the filters back into their specified vents.

• Take the oil drip pans from each vent and replace them with clean pans.

CLEANING THE RESTROOMSCleaning the restrooms is an essential night cleaning duty. No one wants to use a filthy restroom. The following instructions will help you clean the restrooms. (Always wear gloves when performing these tasks).• Use a bottle of window cleaner to clean the mirrors.• Use a sanitizer bucket and some towels to clean the sinks, stalls, and toilets.

Make sure that you are switching out your towels while cleaning; Never use a toilet towel to clean the sinks. To avoid this mistake, clean the toilets last.

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• Fill the paper towels, toilet paper rolls, and soap dispensers, if needed. Extra paper towels, toilet paper rolls, and soap dispensers can be found in the dry storage area or in the chemical closet.

• Empty and replace the garbage bags.• Sweep and mop.• Wash your hands thoroughly.

CLEANING THE PREP AREAThe following instructions will help you clean the prep area in the back room.• Use sanitizer and a towel to wipe down the prep table, steamer table, knives, and

the steamer itself.• Sweep all areas of the floor, including underneath the tables.• Empty out the drain catches.• Empty and replace all garbage bags.

CLEANING THE FLOORSCleaning the floors isn’t too complicated, but it does take time. The following instructions will help you use the floor machine to clean the floors. Please note that you should only use the floor machine on the red-tiled areas. Never use it in the back hallway.• Go upstairs to the Aggie Marketplace storage room and grab the floor machine.

Make sure that you unplug it from the wall and connect the wires to their matching components (The red should connect with the red). Each component should have a separate color of tape on it to help you with this step. If you have any questions, the Aggie Marketplace employees are always willing to help.

• Use the elevator to take the floor cleaner down to the first floor.

The following instructions will help you fill the floor machine with fluid.• Take the floor machine to the mop closet.• Remove the cap on the left side of the machine.• Place the floor cleaner hose, that is on the wall, into the tube and let it fill up

halfway. This may take 10-15 minutes. • After the tube is halfway full, stop the flow of the floor cleaner and remove the

hose.• Replace the cap for the tube.

The following instructions will help you use the floor machine.• Pull the lever at the top of the machine down and to the side to drop the vacuum

unit. • Use the key to turn the machine on. • Flip all 3 switches on (a green light should appear when it’s being used). • Begin cleaning by pulling the triggers on the handles and pushing forward.

Always make sure that the water is being vacuumed up.

The following instructions will help you empty and put away the floor machine.

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• Power down the floor machine and take it to the mop closet.• Push the lever up and to the side to lift up the vacuum unit.• Grab the black hose that is on the right side of the floor machine.• Remove the black lid and empty the contents into the drain.• Remove the see through hose on the left side of the floor machine by pinching

the top of the hose and pulling down. This hose should also drain like the black hose.

• While the black hose is emptying the filth that the machine picked up, use the floor cleaner hose to rinse out the inside of the machine. This can be done by opening the see through lid that is on top the floor machine and spraying the inside with floor cleaner.

• After you have finished rinsing the inside of the floor machine, turn off the floor cleaner hose and place the see through lid back on top of the machine.

• After the hoses have finished draining return them to their original positions and make sure that the black hose has it’s cap on.

• Take the floor machine to the Marketplace storage room.• Hook the floor machine back up, so that it may charge (do the reverse of what

you did to remove the chords). Ask for assistance if needed.

FULFILLING OTHER DUTIESThe following instructions will help you fulfill other duties that are requirements of night cleaning.• Take all garbage bags outside to the large trash compactor. • Sweep the inside of the fridges.• Take all cardboard from outside to the blue recycling area that is outside. This

must be done daily.

CLOSING DUTIES CHECKLISTThe following checklist will help you remember all of your night cleaning duties; It is also organized in a way that would help you finish faster.

Manager’s InitialsClean the grill ventsFilter the fryersClean the restroomsClean and sweep the prep areaTake out the trashTake all outside cardboard to the blue recycling areaUse the floor machine to clean the floorsGet checked off by a Manager


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CLOSING CHECKLISTManager’s Initials

Clean the grill ventsFilter the fryersClean the restroomsClean and sweep the prep areaTake out the trashTake all outside cardboard to the blue recycling areaUse the floor machine to clean the floorsGet checked off by a Manager


GRILL CLEANING SCHEDULEBack Grill Back Grill Fryer Front Grill Taco Time

Monday x xTuesday x xWednesday x x xThursday x xFriday x x

Night Cleaning Daily Checklist

SLICEDMANUAL

IX

Opening Duties .........................................................................1-10Stocking the Equipment ..................................................................... 1-2Turning on the Equipment ................................................................. 2-3Stocking the Food ....................................................................................3Preparing the Food .................................................................................4 Preparing Pizzas ............................................................................. 4-5 Preparing Calzones .............................................................................6 Preparing Pastas .................................................................................7Hourly Duties .................................................................................8Closing Duties ...........................................................................9-10Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.4Food Recipes ........................................................................................ B.4

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STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for Sliced is as follows.

3 green scoops from the Sliced drawers3 spatulas from the Sliced drawers3 sets of tongs from the Sliced drawers2 regular-sized dividers from under the Sliced counter2 plastic containers from the back room2 square containers with blue lids from the back room2 round metal sauce pans from the back room2 stacks of round plastic plates from the dry storage area2 stacks of “to-go” containers from the dry storage area2 large frozen containers from the freezer2 1/4 measuring cups from the back room2 white scoops from the Sliced drawers2 3 oz. ladles from the back room1 oil brush from the Sliced drawers1 1 cup measuring cup from the back room1 1/3 measuring cup from the back room1 pitcher from the back room1 pizza paddle1 pizza cutter 1 docker1 sanitizer bucket with sanitizer1 handful of bar towels

Ovens: There are 3 ovens in the Sliced area. The following instructions will help you stock the oven equipment.• Make sure that you have one pizza paddle and one pizza cutter next to the oven.

Hot Wells 1 &2 : Hot Well 1 will be used to keep the meatballs, broccoli, and portioned chicken warm. Hot Well 2 will be used to keep the penne pasta warm. They are located at the edge of the pizza prep table that is left of the oven. The following instructions will help you stock the equipment for Hot Wells 1 & 2.• Use a pitcher to fill each Hot Well 1/3 of the way with water. • Place two regular-sized dividers horizontally across Hot Well 1.• Place one green scoop next to Hot Well 2.

Pizza Prep Area: The pizza prep area will have Hot Wells 1 & 2 and the sauce warmer on top of it. Cleaning materials, extra plates and to-go boxes will be under the counter.

Sauce Warmer: The sauce warmer is on the right side of Hot Wells 1 & 2 on the pizza prep table. The following instructions will help you stock sauce warmer equipment.

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• Fill each warmer with an inch worth of water.• Place the two round metal sauce pans with lids into the warmer.• Place two three ounce ladles next to the sauce warmer for the sauces.

Calzone Prep Area: The calzone prep area is where all of your vegetables, toppings, and cheeses will be kept. The following instructions will help you stock the calzone prep area.• Place one 1/3 measuring cup, one 1 cup measuring cup, and two 1/4 measuring

cups next to the calzone prep area.• Place two white scoops and two green scoops next to the calzone prep area.

Outer Counter: The outer counter will have equipment for customer use. The following instructions will help you stock the outer counter.• Place one plastic container in front of each pizza warmer with a spatula and a

set of tongs inside of it.• Place a small stack of round plastic plates on each end of the counter.

The two plastic containers with blue lids will hold the portioned sides of ranch and marinara sauce in the fridge.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Sliced equipment so that you may safely begin cooking.

Ovens: There are 3 ovens in the Sliced area. The following instructions will help you turn on each oven.• Turn on the top two ovens to 450 degrees.• Turn on the bottom oven to 425 degrees.

Hot Wells 1 & 2: Always make sure that the Hot Wells are filled 1/3 of the way with water before turning them on. Both Hot Wells need to be set to “Medium High.”

Sauce Warmer: The sauce warmer needs to be filled with an inch worth of water and turned on to “High” until the sauces reach 165 degrees. After they have reached 165 degrees, they can be turned down to simmer.

Grab n’ Go Warmers: The Grab n’ Go warmers will hold the calzones and pasta dishes and they need to be on and warm by the time you place food into them.

Pizza Warmers: Turn on the pizza warmers and fill them with distilled water to the fill line or until the green light appears.

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It’s also important to check the calzone area prep fridge and the oven vents to make sure that they’re on. If the oven vent is not on, contact your Manager before turning on the grill and cooking anything.

You should also check the dough press to make sure that it is on and working properly.

STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Sliced area and where those items can be found or placed.

6 1/3 pans (1 bag) of sausage crumbles from the freezer4 1/6 pans of Canadian bacon from fridge 24 1/6 pans of mushrooms from fridge 24 1/6 pans (1 bag) of bacon crumbles from fridge 23 1/6 pans of green peppers from fridge 13 1/6 pans of onions from fridge 13 1/6 pans of pineapple (drained of juices) from dry storage3 1/6 pans of olives (drained of juices) from dry storage3 1/6 pans (1 bag) of pepperoni from the freezer3 boxes (12 bags) of mozzarella cheese from fridge 22 1/6 pans tomatoes from fridge 11 can of marinara sauce from dry storage (fill as needed)1 Alfredo sauce container from fridge 1 (fill as needed)1 deep hotel pan with lid of steamed penne pasta from fridge 11 1/3 pan of steamed broccoli from fridge 21 1/3 pan of meatballs from fridge 21 1/3 pan of portioned chicken from the In B’Tween fridge (prep more if needed)

Hot Wells 1 & 2: There should be one 1/3 pan of steamed broccoli, one 1/3 pan of meatballs, and one 1/3 pan of portioned chicken in Hot Well 1. Hot Well 2 should only have one hotel pan of penne pasta and a lid to cover it.

Sauce Warmers: The sauce warmers should hold two round metal sauce pans. Put marinara sauce into one of the pans and Alfredo sauce into the other.

Calzone Prep Fridge: The calzone prep fridge will hold sauces, cheeses, and toppings. The following instructions will help you stock the calzone prep fridge.• Place one container of mozzarella and one container of each topping and sauce

into the upper section of the calzone prep fridge.• Place any extra toppings, sauces, or cheeses into the lower section of the calzone

prep fridge.

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PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare pizzas, calzones, and pastas for the Sliced area.

PREPARING PIZZASPizzas should be prepared and in the oven by 10:15 am. When you are preparing pizzas or calzones, always use last night’s dough first. It is also important to remember that you should have a total of 30 rolls of pizza dough and 60 rolls of calzone dough in the fridge at all times (including those that have already been prepared).

Each roll of dough must be sprinkled with cornmeal, pressed with the dough press, placed onto a cornmeal sprinkled piece of wax paper, and docked with the docker. After the dough for a pizza has been pressed and docked you must oil and season the edges of the pizza with the oil brush.

Place the pizza into the oven by using the large pizza paddle (the oven can fit up to 4 pizzas).

All pizzas should be cooked in the oven for 12-14 minutes and any extra prepared pizzas must be placed in the fridge. It should also be noted that pizza only has a 1 hour hold time, throw them away after they have been in the warmer for 1 hour.

Use the pizza cutter to cut the pizza into 6 slices.

The following instructions will help you prepare pizzas for your customers.

SUPREME PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni slices1/4 cup of sausage crumbles and olives15 mushroom slices10 onion and green pepper slices

MEAT LOVER PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni and Canadian bacon slices1/4 cup of sausage and bacon crumbles

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VEGETARIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 mushroom slices10 onion and green pepper slices1/4 cup of olives and diced tomatoes

HAWAIIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 Canadian bacon slices1/2 cup of pineapple bits

PEPPERONI PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 pepperoni slices

CHEESE PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese

PREPARING CALZONESCalzones should be prepared and in the oven by 10:35 am. When you are preparing pizzas or calzones, always use last night’s dough first. It is also important to remember that you should have a total of 30 rolls of pizza dough and 60 rolls of calzone dough in the fridge at all times (including those that have already been prepared).

Each roll of dough must be sprinkled with cornmeal, pressed with the dough press, placed onto a cornmeal sprinkled piece of wax paper, and docked with the docker.

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After the dough for a calzone has been pressed and filled with ingredients it needs to be folded, pinched shut, and brushed with oil and seasoning on the top. Write which calzones are which on the wax paper so that you don’t lose track.

Place the calzones into the oven by using the large pizza paddle. All calzones should be cooked in the oven for 8-10 minutes and any extra prepared calzones must be placed in the fridge. It should also be noted that calzones only have a 1 hour hold time, throw them away after they have been in the warmer for 1 hour.

The following instructions will help you prepare calzones for your customers.

MEAT LOVER CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese4 pepperoni slices1 pinch of sausage and bacon crumbles

CHICKEN BACON ALFREDO CALZONE1 white scoop of Alfredo sauce1/4 cup of mozzarella cheese1 bag of portioned chicken1 pinch of bacon crumbles

PEPPERONI CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese10 pepperoni slices

CHEESE CALZONE1 white scoop of marinara sauce1/3 cup of mozzarella cheese

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PREPARING PASTASPastas need to be prepared and in the Grab n’ Go warmer by 10:50 am. This means that your broccoli, pasta, and meatballs need to be in the steamer by 10:15 am. You should place the pasta ingredients into the steamer after you have placed the pizzas into the ovens. Remember to check the meatballs to make sure that they have an internal temperature of 165 degrees.

The following instructions will help you prepare pasta dishes for your customers.

MARINARA PASTA1 1/2 green scoops of penne pasta1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

MEATBALL MARINARA PASTA1 1/2 green scoops of penne pasta4 meatballs1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

ALFREDO PASTA1 1/2 green scoops of penne pasta 1 3 oz. scoop of Alfredo sauce

CHICKEN & BROCCOLI ALFREDO PASTA1 1/2 green scoops of penne pasta1 bag of portioned chicken4 broccoli pieces1 3 oz. scoop of Alfredo sauce

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Sliced hourly checklist.

Stock food and supplies, especially dough. (See pp.1-3).

Sanitize all areas: This includes the counters (inner and outer), Hot Wells, warmers, fridges, walls, and edges of the oven.

Clean the ovens: The following instructions will help you clean the ovens.• Use the oven scraper, located on top of the oven, to scrape out any left over food

or wax paper.• Use the brush side for scraping the food and use the edged side for scraping the

wax paper.• Do not use chemicals on the ovens.



11:00am 12:30pm 2:30pm 3:30pm 4:30pmStock food, supplies, and doughSanitize all areasClean the ovensEmpty and scrub the garbagesSweep



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ESHourly Duties

All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Sliced area.


6 1/3 pans (1 bag) of sausage crumbles in the freezer4 1/6 pans of Canadian bacon in the calzone prep area4 1/6 pans of mushrooms in the calzone prep area4 1/6 pans (1 bag) of bacon crumbles in the calzone prep area3 1/6 pans of green peppers in the calzone prep area3 1/6 pans of onions in the calzone prep area3 1/6 pans of pineapple in the calzone prep area3 1/6 pans of olives in the calzone prep area3 1/6 pans (1 bag) of pepperoni in the calzone prep area3 boxes (12 bags) of mozzarella cheese in the calzone prep area2 1/6 pans of tomatoes in the calzone prep area


Turn of the ovens and clean them: The following instructions will help you clean the ovens.• Use the oven scraper, located on top of the oven, to scrape out any left over food

or wax paper.• Use the brush side for scraping the food and use the edged side for scraping the

wax paper.• Do not use chemicals on the ovens.

Turn off the Hot Wells and warmers.






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Manager’s initialsStock everythingSanitize all areasTurn off the ovens and clean themTurn off the Hot Wells and warmersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager


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APPEN

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ACompany Policies

APPEN

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BMiscellaneous


Stock the equipment (See pp.1-2)Turn on the equipment (See pp.2-3)Stock the food (See p.3)Prepare the food (See pp.4-7)

See the Sliced manual for further details on opening.

HOURLY DUTIES CHECKLIST11:00am 12:30pm 2:30pm 3:30pm 4:30pm

Stock food, supplies, and doughSanitize all areasClean the ovensEmpty and scrub the garbagesSweep



Stock everythingSanitize all areasTurn off the ovens and clean themTurn off the Hot Wells and warmersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager


Sliced Daily Checklists

SUPREME PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni slices1/4 cup of sausage and olives15 mushroom slices10 onion and green pepper slices

MEAT LOVER PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 pepperoni and Canadian bacon slices1/4 cup of sausage and bacon crumbles

VEGETARIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese15 mushroom slices10 onion and green pepper slices1/4 cup of olives and diced tomatoes

HAWAIIAN PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 Canadian bacon slices1/2 cup of pineapple bits

PEPPERONI PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese30 pepperoni slices

Making Sliced Pizzas, Calzones, and Pastas

CHEESE PIZZA1 green scoop of marinara sauce4 cups of mozzarella cheese

MEAT LOVER CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese4 pepperoni slices1 pinch of sausage and bacon crumbles

CHICKEN BACON ALFREDO CALZONE1 white scoop of Alfredo sauce1/4 cup of mozzarella cheese1 bag of portioned chicken1 pinch of bacon crumbles

PEPPERONI CALZONE1 white scoop of marinara sauce1/4 cup of mozzarella cheese10 pepperoni slices

CHEESE CALZONE1 white scoop of marinara sauce


MARINARA PASTA1 1/2 green scoop of penne pasta1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

MEATBALL MARINARA PASTA1 1/2 green scoop of penne pasta4 meatballs1 3 oz. scoop of marinara sauce1 handful of mozzarella cheese

ALFREDO PASTA1 1/2 green scoop of penne pasta 1 3 oz. scoop of Alfredo sauce

CHICKEN & BROCCOLI ALFREDO PASTA1 1/2 green scoop of penne pasta1 bag of portioned chicken4 broccoli pieces1 3 oz. scoop of Alfredo sauce

RECIPES

Ranch Dressing: Mix the following ingredients in a large container.• 1 gallon of mayo, • 3 containers of sour cream, • 1 gallon of cold water, • 1 1/2 cup of ranch seasoning.

Seasoning: Mix 8 cups of grated Parmesan, 3 cups of basil, and 1 cup of garlic salt into a large container.


TERIYAKI BULLMANUAL

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Opening Duties ...........................................................................1-7Stocking the Equipment ..................................................................... 1-2Turning on the Equipment .....................................................................2Stocking the Food ....................................................................................3Preparing the Food ............................................................................. 4-7 Preparing Rice ....................................................................................4 Preparing Chicken ..............................................................................5 Preparing Lo Mein ..............................................................................6 Preparing Bowls.............................................................................. 6-7Hourly Duties .................................................................................8Closing Duties ................................................................................9Company Policies .......................................................Appendix AMiscellaneous ............................................................. Appendix BDaily Checklists ................................................................................... B.1Food Preparation Guidelines ......................................................B.2-B.4

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ESTable of Contents

STOCKING THE EQUIPMENTEach area will have their own regulations and checklists for stocking the equipment. The list of equipment for the Teriyaki Bull is as follows.

5 gray handled scoops from the Sliced drawers 3 metal 1/3 pans with lids from the back room2 deep round pans with lids from the back room2 regular-sized dividers from under the Sliced pizza counter2 rice scoops from the Sliced drawers2 4 oz. ladles from the back room1 deep hotel pan with a hinged-lid from the back room1 set of tongs from the Sliced drawers1 large rice scoop from the back room1 deep square stove pan from the back room1 pitcher1 sanitizer bucket with sanitizer1 handful of bar towels

Hot Wells 1 & 2: There are two Hot Wells in the Teriyaki Bull area and both should be filled 1/3 of the way with water. Hot Well 1 will hold your lo mein noodles and Hot Well 2 will hold the containers of teriyaki and orange chicken. The following instructions will help you stock the equipment for Hot Wells 1 & 2.• Hot Well 1 should have one deep hotel pan with a hinged-lid and one set of tongs

by it.• Hot Well 2 should be divided into three sections. Place two regular-sized

dividers horizontally into Hot Well 2 then place a metal 1/3 pan with lid into each of the three sections. Set one gray handled scoop by each of the Hot Well 2 pans.

Rice Warmers: There are two rice warmers in the Teriyaki Bull area. Each warmer should have an inner pan and a rice scoop next to them. If there is not an inner pan, they will be in the back room. Use the large rice scoop to scoop rice from the cooker to the warmer.

Rice Cookers: There are two rice cookers in the Teriyaki Bull area. Each cooker should have an inner pan. If there is not an inner pan, they should be in the back room. You will use the large rice scoop to scoop rice from the cooker to the warmer.

Sauce Warmer: There’s a sauce warmer next to the microwaves in the Teriyaki Bull area. Fill the sauce warmer with at least an inch worth of water then place a deep round pan and lid into each section of the warmer and place two 4 oz. ladles next to the sauce warmer.

Drop-in cooler: The drop-in cooler will hold the mixed veggies and chopped green onions. Place a gray handled scoop next to the drop-in cooler.

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Stove: Place the deep square stove pan onto the table next to the stove. This pan will be used to cook lo mein.

TURNING ON THE EQUIPMENTCustomer satisfaction and workplace safety increases when all of our equipment is functioning properly. This section will explain how to turn on the Teriyaki Bull equipment so that you may safely begin cooking.

Hot Wells 1 & 2: The switches for Hot Wells 1 & 2 are right underneath the Hot Wells. Fill each Hot Well 1/3 of the way with water then turn the switch to “High.” After the Hot Wells have warmed up, turn them down to “8.” Always make sure that the water drain (the knob in the cupboard beneath the drop-in cooler) is fully closed before filling the Hot Wells with water.

Rice Cookers: The rice cookers have two switches. The switch on the left is the ignition and the one on the right releases the gas. • Press down the both switches at the same time. If that doesn’t work, press the right switch down first (the gas) and keep pressing the left switch (ignition) down until the fire starts.

• Hold down both switches for 5 seconds after the flame has ignited.

Rice Warmers: Plug in the rice warmers to turn them on.

Sauce Warmer: The sauce warmer will be used to keep your teriyaki and orange sauces warm (the back pan will be orange sauce and the front pan will be teriyaki sauce). The following instructions will help you turn on the sauce warmer.• Fill each section of the sauce warmer with an inch worth of water. • Place the deep round metal pans with lids into each section of the burner. • Turn the switches to “High.”• After the sauces have reached 145 degrees, turn them down to “4.”

Stove: You will use the stove to cook lo mein. Follow the instructions below for starting the stove.• Slightly turn the knob of the back right burner.• Use a lighter to ignite the flame (the lighter should be on the magnetic strip

above the drop-in cooler).• After the flame has been ignited, turn the burner up to Medium.• Slightly turn the knob of the front right burner.• Use a lighter to ignite the flame.• After the flame has been ignited, you can turn the burner up to Medium.

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Grab n’ Go Warmer: There are two switches on the Grab n’ Go warmer; switch both of them on.

Drop-In Cooler: The switch for the drop-in cooler is in the cupboard beneath the drop-in cooler. It’s at the very back, by the wall, and it’s shaped like a light switch.

STOCKING THE FOODEach area will have different food items and some areas will also share storage spaces. This section will explain what food items are needed in the Teriyaki Bull area and where those items can be found or placed.

2 containers of teriyaki sauce from the Teriyaki Bull sauce storage2 containers of orange sauce from the Teriyaki Bull sauce storage 1 plastic 1/3 pan of chopped green onions from fridge 11 deep metal 1/6 pan of mushrooms from fridge 21 deep metal 1/6 pan of carrots from fridge 11 large plastic container of linguine / lo mein noodles1 square plastic container of mixed veggies from fridges 1 & 21 box (2 bags) of tempura chicken from the freezer1 large plastic container of teriyaki chicken from the In B’tween fridge or fridge 11 large container of lo mein sauce from the In B’tween fridge1 large container of sweet and spicy sauce from the In B’tween fridge

Hot Wells 1 & 2: Place one deep hotel pan of lo mein into Hot Well 1 then place the hinged-lid on top of it. In Hot Well 2, fill the top 1/3 pan with orange chicken and the bottom two 1/3 pans of Hot Well 2 with teriyaki chicken (See “Preparing the Food” for preparing teriyaki and orange chicken).

Drop-In Cooler: The following instructions will help you stock the drop-in cooler.• Place one square plastic container of mixed veggies onto the far left side of the

drop-in cooler. This blend of mixed veggies includes zucchini (from fridge 2), carrots (from fridge 1), green peppers (from fridge 1), red peppers (from fridge 1), and broccoli (from fridge 1). Always check the In B’tween fridge for this container of mixed veggies before preparing one.

• Place one plastic 1/3 pan of chopped green onions into the far right section of the drop-in cooler. Always check the In B’tween fridge for this container of mixed chopped green onions before preparing one.

Stove: Place one deep 1/6 pan of carrots, one deep 1/6 pan of mushrooms, and one large plastic container of lo mein noodles on the table next to the stove. These items will be used to make lo mein (See “Preparing the Food”).

Sliced Freezer: Place one box (2 bags) of tempura chicken into the Sliced freezer.

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In B’tween Fridge: The Teriyaki Bull uses the far right section of the In B’tween fridge. If there isn’t any teriyaki chicken in the In B’tween fridge when you start the day, grab one large plastic container of teriyaki chicken from fridge 1 and put it in the In B’tween fridge to use throughout the day. There should also be one large container of lo mein sauce and one large container of sweet and spicy sauce in the In B’tween fridge. If there isn’t, you will need to make some (See the “Food Recipe” section of “Appendix B”).

Sauce Storage: The Teriyaki Bull sauce storage is right under the rice warmers. This sauce storage will have containers of orange sauce, teriyaki sauce, and general tso’s sauce (general tso’s sauce will be used as a side sauce). After you have opened a sauce and filled up the sauce warmer, place any extra sauce into the top right corner of the In B’tween fridge.

PREPARING THE FOODEach area will have separate guidelines for preparing and serving food. This section will explain how to prepare rice, chicken, rice bowls and lo mein for the Teriyaki Bull.

PREPARING RICERice is one of the first things that you prepare. If you have any left over rice, it will be in the In B’tween fridge and you can prepare it by placing it into the steamer for 15 minutes. Cooking a fresh batch of rice is a little different. Follow the instructions below for cooking rice.• Ignite the rice cookers as described in the “Turning on the Equipment” section.• There should be two large containers of uncooked rice under the rice cookers, as

seen in the photo below. There should also be a scoop and a plastic container inside of one of the large rice containers. Use the scoop to fill the little plastic container with rice until the rice is level with the lip of the container.• Empty the little container of rice into the rice cooker.• There should be a hanging hose above the rice cookers. Use this hose to fill the rice cooker to the “40” line. Do not fill the rice cooker with water first,

it will throw off the consistency of the rice.• Place the lid on top of the rice cooker.• Let the rice cook for 30-45 minutes.• Remove the rice cooker lid.• Bring the inner pan of the empty rice warmer and set it next to the rice cooker.• Use the large rice scoop to scoop rice from the rice cooker to the rice warmer pan.• Place the full rice warmer pan back into the warmer and close the lid.

Always have 3 full warmers of rice, per day, unless a Manager says otherwise.

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PREPARING CHICKENThe following instructions will help you prepare teriyaki and orange chicken for the Teriyaki Bull area.

TERIYAKI CHICKENIf a Manager hasn’t prepared teriyaki chicken, you need to prepare it before you do anything else (See the recipe section of “Appendix B”). If you do have teriyaki chicken, in either the In B’tween fridge or fridge 1, the following instructions will help you prepare it.• Use a gray handled scoop to scoop the cooked teriyaki chicken into a square

plastic container.• Place a blue lid on top of the container.• Place the square container of teriyaki chicken into the microwave and press the

“0” button. This will cook the chicken for five minutes.• After the microwave has gone off, remove the square container of chicken.• Stir the chicken to mix the heat.• Place the blue lid back onto the container.• Place the square container of teriyaki chicken back into the microwave and press

the “6” button. This should cook the chicken for another minute and a half.• After the microwave has gone off, remove the square container of chicken.• Remove the blue lid and test the internal temperature of the chicken. There

should be a thermometer on top of the microwave. Make sure that all meat, especially chicken, has an internal temperature of 165 degrees. If it doesn’t, cook it longer.

• If the chicken is fully cooked, empty the square container of chicken into the bottom and middle 1/3 pans of Hot Well 2.

• Cover the 1/3 pans with a metal lid.• Keep the teriyaki chicken in the Hot Well until it needs to be used.• Stir it occasionally to evenly distribute heat and keep the chicken from burning.

ORANGE CHICKENCooking orange chicken is fairly simple. The following instructions will help you cook it thoroughly.• Grab one bag of tempura chicken from the Sliced freezer.• Pour half of the bag into one of the Taco Time fryer baskets.• Place the fryer basket into the fryer.• Press “4” on the fryer timer.• Put the extra half-bag of chicken back into the Sliced freezer.• When the fryer timer goes off, press “4” to shut it off.• Pull the fryer basket of chicken out of the fryer.• Check the chicken to make sure that it has an internal temperature of 165

degrees. If it is below 165 degrees put it back into the fryer, but keep an eye on it. You don’t want it to over cook.

• If the chicken is fully cooked, pour it into the upper 1/3 pan of hot well 2• Cover it with orange sauce, then place the metal lid on top of it.

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PREPARING LO MEINThe following instructions will help you prepare lo mein for the Teriyaki Bull area.• Turn on the far right burners of the stove as mentioned in the “Turning on the

Equipment” section.• Place the deep square oven pan onto the burners.• Pour the deep 1/6 pans of carrots and mushrooms into the deep square stove

pan.• Cover the veggies with oil to sauté them. The oil is on the shelf above the rice

warmers.• After the veggies are sautéed, pour the large container of lo mein noodles into

the pan.• Grab lo mein sauce from the In B’tween fridge and pour it into the pan.• Use the tongs to mix the lo mein sauce, noodles, and veggies.• Let the lo mein cook until warm.• Place the deep hotel pan from Hot Well 1 onto the table, next to the stove.• After the lo mein has cooked, turn off the oven.• Use the empty 1/6 carrot pan to scoop the lo mein out of the stove pan and into

the deep hotel pan.• After you have emptied the stove pan, move the deep hotel pan back to Hot Well

1 and place the lid and tongs on top of it.

PREPARING BOWLSThe following instructions will help you prepare the different bowls for the Teriyaki Bull area. Cover each finished bowl with a lid then place them into the Grab n’ Go warmer.

LO MEIN BOWL1 heaping bowl of lo mein1 pinch of chopped green onions

CHICKEN LO MEIN BOWL1 heaping bowl of lo mein1 gray handled scoop of teriyaki chicken1 pinch of chopped green onions

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TERIYAKI BOWL1 heaping bowl of rice1 gray handled scoop of teriyaki chicken1 4 oz. scoop of teriyaki sauce

SWEET AND SPICY BOWL1 heaping bowl of rice1 gray handled scoop of teriyaki chicken4 oz. of sweet and spicy sauce (by the sauce warmer)Heat in the microwave by pressing “5”

ORANGE CHICKEN BOWL1 heaping bowl of rice1 gray handled scoop of orange chicken1 pinch of chopped green onions1 4 oz. scoop of orange sauce

VEGETABLE BOWL1 heaping bowl of rice1 gray handled scoop of vegetables1 4 oz. scoop of teriyaki sauceHeat in the microwave by pressing “5”

RICE BOWL (ONLY MAKE IF REQUESTED)1 heaping bowl of rice1 4 oz. scoop of teriyaki sauce

All bowls have a 1 hour hold time, throw them away after that point.

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All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe what is included in the Teriyaki Bull Hourly Checklist.

Stock food and supplies (See pp.1-4).

Sanitize all areas: This includes the counters, Hot Wells, microwaves, warmers, fridges, sinks, walls, rice cookers, edges of the stove, and around the rice cookers.

Wash the rice cooker pans: Use the Scotsman Back Grill sink and dish soap to clean the rice cooker pans.




11:00am 12:30pm 1:30pm 2:30pmStock food and suppliesSanitize all areasWash the rice cooker pansEmpty and scrub the garbagesBreakdown cardboardSweep



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ESHourly Duties

All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn’t done, you will be held accountable. This section will explain the different duties that are associated with closing the Teriyaki Bull area.

Stock everything: Any extra teriyaki chicken, veggies, green onions, sauces, and rice should be placed into fresh containers, covered, and then put into the In B’tween fridge. Any extra orange chicken or lo mein should be thrown away.

Sanitize all areas: This includes the counters, Hot Wells, microwaves, warmers, fridges, sinks, walls, rice cookers, edges of the stove, and around the rice cookers.

Turn off the Hot Wells, warmers, and drop-in coolers: Drain all water from the Hot Wells by twisting the knob underneath the drop-in cooler counterclockwise. The switch for the drop-in cooler is also under the drop-in cooler and it is hidden towards the back.






Manager’s initialsStock everythingSanitize all areasTurn off the Hot Wells, warmers, and drop-in coolersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager


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Stock the equipment (See pp.1-2)Turn on the equipment (See p.2)Stock the food (See p.3)Prepare the food (See pp.4-7)

See the Teriyaki Bull manual for further details on opening.

HOURLY DUTIES CHECKLIST11:00am 12:30pm 1:30pm 2:30pm

Stock food and suppliesSanitize all areasWash the rice cooker pansEmpty and scrub the garbagesBreakdown cardboardSweep



Stock everythingSanitize all areasTurn off the Hot Wells, warmers, and drop-in coolersTake dirty dishes to the back roomSweep and mopEmpty and scrub the garbagesBreakdown all cardboard boxesGet checked off by a Manager


Teriyaki Bull Daily Checklists

LO MEIN BOWL

1 heaping bowl of lo mein1 pinch of chopped green onions

CHICKEN LO MEIN BOWL

1 heaping bowl of lo mein1 gray handled scoop of teriyaki chicken1 pinch of chopped green onions

TERIYAKI BOWL

1 heaping bowl of rice1 gray handled scoop of teriyaki chicken1 4 oz. scoop of teriyaki sauce

SWEET AND SPICY BOWL

1 heaping bowl of rice1 gray handled scoop of teriyaki chicken4 oz. of sweet and spicy sauce (by the sauce warmer)Heat in the microwave by pressing “5”

ORANGE CHICKEN BOWL

1 heaping bowl of rice1 gray handled scoop of orange chicken1 pinch of chopped green onions1 4 oz. scoop of orange sauce

VEGETABLE BOWL

1 heaping bowl of rice1 gray handled scoop of vegetables1 4 oz. scoop of teriyaki sauceHeat in the microwave by pressing “5”

All bowls have a 1 hour hold time, throw them away after that point.

Only make a plain rice bowl, if it is requested.

Teriyaki Bull Food Preparation Guidelines

LO MEIN SAUCEMix the following ingredients in a 5 gallon bucket then label it and put it into the right side of the In B’tween fridge.• 2 gallons teriyaki sauce from the Teriyaki Bull sauce storage (under the rice warmers)• 1/2 gallon of chile garlic sauce• 1/2 gallon of orange sauce

SWEET AND SPICY SAUCEMix the following ingredients in a 5 gallon bucket then label it and put it into the right side of the In B’tween fridge. • 2 gallons of teriyaki sauce from the Teriyaki Bull sauce storage (under the rice warmers)• 6 cups of soy sauce• 8 cups of brown sugar• 1 cup of red pepper flakes

See “Cooking Teriyaki Chicken,” of “Appendix B.5,” to cook teriyaki chicken.


COOKING TERIYAKI CHICKENAlways make sure that there isn’t any teriyaki chicken in the In B’tween fridge or fridge 1 before you start cooking teriyaki chicken. The following instructions will help you cook teriyaki chicken. • Take the raw chicken that is in the white bins out of fridge 1.• Take the chicken out of the plastic bags and drain any juices. Make sure that you are being safe and

sanitary in doing so. • Place the chicken into the steam kettle (in the back room). • Fill the steam kettle half full of water or until the chicken is barely covered with water.• Switch out your gloves and wash your hands.• Pour one bottle of Teriyaki Glaze (from the spice rack in the back room) into the kettle.• Turn on your kettle (see the image below for turning on the kettle) and let the chicken boil until the thickest

piece has an internal temperature of 165 degrees. It takes about 45 minutes to 1 hour.

• Grab one deep hotel pan and one deep hotel drain and set them on a cart next to the kettle.• After chicken has finished cooking, use a large white scoop to scoop out the chicken and pour it into the

hotel pan. This should help you separate the chicken from the juices. If there is too much juice, place the drained chicken onto a cutting board, drain the juices, and continue to empty the kettle. Never drain the juices into the drain. Take them to the disposable container.

• Use a knife to dice up all cooked chicken.• Place the fully cooked chicken into large plastic containers.• Take all dirty dishes to the dish area (including your sanitizer bucket).• Sanitize anything that may have come into contact with the chicken or the chicken juices. • Wash your hands even if you were wearing gloves.• Clean out the kettle with hot water and soap.• Empty the hot water and soap into the floor drain.


COMPANYPOLICIES

APPENDIX A

DESIGNRATIONALE

APPENDIX B

COLORThe color scheme for these manuals comes from the reinvented Utah State University logo. I have used these colors to make the Hub manuals consistent with other school colors and documents so that they might seem unified in design and purpose. The CMYK, RGB, and hexadecimal values for each of the colors I’ve used are as follows.

TYPEFACETypeface (sometimes referred to as “font”) can be used to boost professionalism and credibility. Most of the original manuals had an unprofessional feel because of the “Comic Sans” typeface. I only say this because “Comic Sans” is often seen as a playful and childish typeface that is mainly used in documents that have chil-dren as the main audience (i.e., elementary school classrooms and birthday invitations).

To increase the credibility (ethos) and professionalism of the Hub, I have decided to use the “Book Antiqua” serif typeface. If this typeface cannot be found when you are revising these manuals any other serif typeface would still convey professionalism and credibility to the reader. I have also created different ranges of size in the typeface to create a hierarchy of organization. This hierarchy is as follows.• Section Headings (36 pt Bold)• Heading 1 (19 pt Regular in All Caps)• Heading 2 (14 pt Regular in All Caps)• Heading 3 (11 pt Bold Italic in All Caps)• Paragraph (11 pt Regular)

OVERALL LAYOUTThese manuals were designed with the Adobe InDesign (Creative Cloud) Program according to the conven-tional views of instructional manuals. The only time that this differs is in the “Miscellaneous” sections of the manuals. These specific pages do not mirror each other because the documents that are contained in “Miscel-laneous” sections are meant to be hung on the wall or stand alone. They do, however, still have a consistent layout and design in the sense of typeface and color.

Any images were adjusted to CMYK color and 300ppi with the Adobe Illustrator (Creative Cloud) and Adobe Photoshop (Creative Cloud) programs. It was organized to be read as a book so the page designs should mir-ror each other.

If there are any other questions or concerns regarding the layout or design of these manuals, please contact me via email at [email protected].

Joshua L. LovedayTechnical Writer

Text Goes HereDesign Rationale

TRADITIONAL WHITEC (0) M (0) Y (0) K (0)R (255) G (255) B (255)Hex #FFFFFF

TRADITIONAL BLACKC (0) M (0) Y (0) K (100)R (0) G (0) B (0)Hex #000000

USU BLUEC (93) M (73) Y (51) K (55)R (14) G (43) B (60)Hex #0D2A3B

USU TANC (40) M (37) Y (43) K (2)R (158) G (149) B (138)Hex #9D948A

Date post:	17-Jul-2015
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