In N Out
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In N Out
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20 Questions

1. What color map do we use in what areas?

2. When doing prep, when should you wear a cut glove?

3. What do we do after interacting with a new customer?

4. Two people must carry what items?

5. What is the 'Golden Rule?'

6. Who is our current owner, COO, VP, and RM and what should you do if they visit the store?

7. What is 'lockdown' and when does it begin and end?

8. What are the 4 nevers of customer service?

9. Explain tomato sorting

10. 5-step exercises

11. When should you sign the lot check card?

12. How long do we keep out leafed lettuce, peeled onions, peeled potatoes and sliced tomatoes?

13. What day did In N Out Burger open and how many burgers did they sell?

14. Who are our founders?

15. What chemicals do we have at the store and what are their uses?

16. Proper way to answer the phone?

17. How long do we wash our hands and when do we wear food handling gloves?

18. Most important part of uniform?

19. How do we greet our customers?

20. What is proper rotation?

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