Chick-fil-A Mall Road Desserts and Trash Training Guide

Create Eye Contact, Share a Smile, Speak Enthusiastically, Stay Connected to Make it Personal

Standards Notes

1. Prioritize Drive-Thru, Carry-Out, and Mobile Orders.

1. Make all desserts except Front Counter and Carry-Out cones as they appear on 2. This includes all countertop items, Icedream, Shake Base, and all items in the
the screen within 40 seconds.
refrigerator below.

2. Proactively stock the Dessert station.

3. Clean as you go to keep a neat and tidy workstation.

Desserts 3. Ensure the countertop and refrigerator stays clean.

4. Keep all ice bins, sweet, unsweet, regular, and diet lemonade containers full.

4. Proactively stock ice, tea, and lemonade.

5. No notes.

5. Leave the Dessert station fully stocked before your shift ends.
6. Use sanitizer spray and a towel. Turn the trays so the logo faces the same
6. Wipe trays if time allows. direction. Ensure tray liner logos and graphics face the same direction as the tray
logo.

1. Keep the four trash cans in the Dining Room empty.

1. Either allow the DR Team to prompt you or proactively check them every 30
2. Change the five trash cans in the FOH at 11am, 2pm, and 8pm if needed.
minutes.

3. Proactively change the Trash Compactor, ensuring that no bagged trash is on the 2. Do not change them if it’s not needed.

ground.
3. No notes.

Trash 4. Bring FOH boxes back as soon as they’re empty and proactively change the 4. No notes.

Cardboard Compactor as soon as its full.

5. No notes.

5. Check the outside trash cans, both on the front and back patio, at 11am, 2pm, 6. Use sanitizer spray and a towel. Turn the trays so the logo faces the same
and 5pm. Change as needed.
direction. Ensure tray liner logos and graphics face the same direction as the tray
6. Wipe trays if time allows. logo.

Job Duties 1. Serve the Guests. 2. Clean your workstation. 3. Stock your workstation.
 Chick-fil-A Mall Road Desserts and Trash Training Guide
Create Eye Contact, Share a Smile, Speak Enthusiastically, Stay Connected to Make it Personal

Standards Notes
1. Handwashing is the single most effective way to prevent the spread of
1. Wash your hands when you arrive, at least once per hour, when changing
illness. Make sure you use the proper procedure as outlined on the
tasks, after touching your phone, in the restroom after using the restroom
sidekick training aid near the handsink.

and again after returning from the restroom.

2. If you call off or need to leave, ensure it is because of one of these

2. Do not come to work or remain at work if you experience the following
reasons. You must inform a leader of the reason so that it can be
symptoms: fever/sore throat, vomiting, diarrhea, jaundice (yellowing of
appropriately documented.

the skin/eyes), or lesions with pus.

3. Ice is a food! Using a cup to dip ice is not food safe.

3. Always use the ice scoop when getting ice.

4. This is to ensure nothing gets on the large scoop while it is stored and
4. Always keep the large ice scoop above the ice machine in the sleeve
thus contaminates the ice.

when not in use.

5. This ensures nothing falls into the buckets.

5. Hang ice buckets upside down when not in use.

6. If the bucket touches the ground, then the Team Member’s hand touches
6. Do not place ice buckets on the ground. Only use the silver cart.

the bottom of the bucket resulting in potential cross-contamination.

7. Do not store chemicals on the same level or above “Ready-to-Eat”

7. This ensures we reduce the risk of chemical contamination.

Food Safety surfaces.

8. This reduces/eliminates cross-contamination of bacteria that may be on

8. Store personal items or beverages in their appropriate, marked space.

personal items getting into food items.

9. Wipe trays with a soft cloth and sanitizer spray.

9. No notes.

10. When refreshing a beverage for a guest, do not touch their lid or straw.

10. Kindly ask them to remove it. This reduces the cross-contamination risk
11. When grabbing a cone or using a 2MS Straw, do not touch the exposed
of touching their bodily fluids then touching something else.

part of the straw or the cake part of the cone.

11. These are food contact surfaces.

12. Do not touch your hair or face when working. If so, wash your hands
12. This is to prevent cross-contamination.

after.

13. This is to prevent the spread of germs.

13. If you cough or sneeze, do so into the crook of your elbow.

14. All food in the restaurant must be dated and labeled when stored.

14. Always label, using a label from the Jolt printer, any food item that you
15. This reassures Guests that we are creating barriers between what we
will store.

touch and “germ havens”.

15. When taking out trash, always wear gloves.

16. This is unprofessional and could pose as a food safety risk in the event
16. Do not chew gum while working.
that spittles fly out of your mouth or your gum falls out.

1. You must always be in full uniform at all times.

1. This includes belt, shirt (tucked in), Shoes for Crews, mask, name tag,
2. Only official Chick-fil-A outerwear is allowed.
and pants.

3. All hair must be pulled back and out of the face.

2. This includes sweaters, jackets, cardigans, etc.

4. Only studded earrings are allowed.

3. This is so guests can see your lovely face!

Appearance 5. All headgear must be official Chick-fil-A gear, or it must be red, black, or 4. No hoops or dangling earrings are allowed for food and Team Member
white.
safety.

6. Nail work must be conservative, and nails must not extend beyond the 5. This includes hats and headbands/headwraps.

tips of fingers. 6. Underneath nails contains about 80% of the germs on your hands.

1. Use the Core 4 at all times.

1. Create eye contact, share a smile, speak enthusiastically, and stay
2. Always use the language of hospitality.
connected to make it personal.

Hospitality 3. Use the mood meter to read guests and respond with care towards them.
2. “Certainly!”, “My Pleasure!”, “meals”, “beverages”, “entrees”, etc.

4. Use the H.E.A.R.D. model to address any problems and recover the 3. People feel cared for when you meet them where they are emotionally.

Guest appropriately. 4. Hear, Empathize, Apologize, Resolve, Delight

Job Duties 1. Serve the Guests. 2. Clean your workstation. 3. Stock your workstation.