Movie Tavern University

Movie Tavern University
Kitchen Training
August 2011
Movie Tavern University August 2011
Orientation Highlights ( Day 1)
New Hire Paperwork will be completed on Orientation Day
Arrive in full uniform with Pen, I.D. and Social Security Card, Employee Handbook, Direct Deposit
filled out completely. All Paperwork must be completed today
Introductions. Welcome – get acquainted. Introductions-trainers-Managers-Staff.
Payroll discussion
 Training pay. Bi-weekly pay periods. Date you will receive your first paycheck.___________.
 Pay card or direct deposit paperwork complete?
Receive job specific Training Material and discuss.
Movie Tavern History, Mission Statement and location information
Training Video-view Sexual Harassment Video
Movie Tavern Handbook. New Hire Signs Acknowledgement.
Uniform Standards
 Read uniform job specific-detail
 Receive uniform if applicable. Sign. Discuss how to order/payroll deductions
Job Description review and sign
Movie Tavern Location Information
Movie Tavern at: ____________________________
Store # _____________Main Phone_________________________
Address: ________________________ City: _____________ State: ___________ Phone ________________________
Management Team
G.M. _________________ A.G.M. ________________ K.M.________________ SERVICE MGR.__________________
BOX/GREETER MANAGER__________________ T.O.M. ________________MANAGER _____________________
MANAGER ____________ MANAGER IN TRAINING____________ MANAGER IN TRAINING______________
Local Options - Store Policies – State Policies – Requirements
Local Options. Location specific House Rules (if applicable)
Discuss required Information or Certifications – Food-handler or state specific Alcohol Certification.
Your Training
Training Overview Agenda Reviewed – Set expectations
Quiz – Scores – Daily Sign Off
Tavern Lingo
Introduction to Our Movie Tavern Operations & Tour
Theatres, Table numbers---Button system, coasters, menus up
Greeter function. Box Office ticket prices, projection schedule, theatre announcing &seating timeline.
Important Etiquettes and Lasting Impressions
Guest Obsessed – L.A.S.T. Guest Recovery
Theatre Etiquette – 10’ 5’ Rule - Team Wait
Safety & Sanitation Class
Take the Safety & Sanitation Quiz
Menu Knowledge 1 Class with Slideshow
View Menu Knowledge 1 Slideshow
*Discuss Follow 1 (Next Shift) expectations
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Welcome!
Congratulations, and welcome to Movie Tavern. You are joining a company based on one of the most exciting
entertainment concepts in the country. “Cinema eateries” uniquely combine two activities that millions of people enjoy
every day: dining out and going to the movies.
Here you will learn what we are passionate about. You will witness that our guests are the most important people at
Movie Tavern. Our success depends on you and your ability to take care of our guests. It takes more than just
management’s efforts to maintain a culture where trust and team work are evident. It requires systems, processes,
technology and communication that support people working together—with leadership that shapes the behavior of a
GREAT TEAM!
Movie Tavern History
Two entrepreneurs, Jeff Benson & Dennis Butler opened the first Movie Tavern near Ridgmar Mall in Ft. Worth, Texas in
2001. The original concept was to show first run movies and to provide an expanded menu of burgers, pizzas, and beer,
along with the traditional popcorn, candy and soda. Food orders were placed and paid for in the lobby at a traditional
snack bar and guests were served at their seats.
Our Ridgmar location still operates today in the same format in which it opened (“Movie Tavern Original”), while
subsequent sites featured a full bar in the lobby and wait staff both to take orders and serve food in the auditoriums. The
latter version of the concept became known as “Movie Tavern Premier.”
In 2005 the founders entered into a partnership with investor Lee Roy Mitchell, and the growth of the company
accelerated. Today there are fourteen Movie Tavern locations (three “Originals” and eleven “Premiers”) in six states, with
more on the way.
In May 2008, Jeff Benson & Dennis Butler sold their interests in Movie Tavern to Lee Roy Mitchell, and the present
management took over operation of the company.
The cinema eatery concept has proven popularity and a great future. Movie Tavern’s goal is to be the leader in this fastgrowing business that combines the best of entertainment with casual dining.
Lee Roy Mitchell, Owner
Lee Roy Mitchell is the founder and chairman of Cinemark, the third largest theatre chain in the world with
over 4,400 screens worldwide. He has fifty years of experience and is widely regarded as a visionary in the
motion picture industry. He serves as chairman of the National Association of Theatre Owners (NATO).
John H. Hersker, President
John Hersker is a lifelong veteran of the film industry, having worked both on the exhibition and distribution
sides of the business. Following his early years as a theatre manager, he rose through the ranks of Paramount
Pictures to become Executive Vice President, Distribution at the studio in Hollywood. He left Paramount in
2006 to work for Lee Roy Mitchell, and was named President of Movie Tavern in 2008.
Victor Sosa, Vice President of Operations
Victor Sosa has spent 20 years in the hospitality business, with experience ranging from owning his own
restaurant to working for companies such as Dave and Buster’s, Taco Bell, and Carlos Murphy. During his ten
years at Dave and Buster’s, he rose from kitchen manager to Director of Culinary Integration. In 2007 he joined
Movie Tavern as Director of Food and Beverage, and the following year was named Vice President of
Operations.
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We combine the magic of the movies and the pleasure of “dining out” to create a
unique entertainment experience.
“WE CARE”
• About our GUESTS, and are committed to giving them an excellent
experience
•
About the MOVIES, and giving our guests the best possible picture and
sound presentation
•
About quality FOOD & BEVERAGE, prepared in a clean, well-run kitchen
•
About SERVICE, and are committed to providing it to our guests in all
phases of our business
•
About CLEANLINESS, and maintaining quality facilities where our guests
will be comfortable
•
About OUR MOVIE TAVERN TEAM, because only by working together
and respecting one another can we be truly successful
WE CARE BECAUSE WE LOVE WHAT WE DO
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Employee Full Service Uniform Standards August 2011
Movie Tavern provides a nametag for all employees and managers. These nametags will be worn on the right
side just above the breast. First names is sufficient, no nicknames or titles. Embroidery will not replace a
nametag.
Servers & Bar Staff (no complimentary shirt:
White button down long sleeve oxford shirt tucked in. Black slacks (no Capri’s or cropped), solid black belt if
slacks have loops, solid black non-skid polishable shoes—no tennis shoes (we recommend Shoes for Crews),
black socks, and black server apron which is available for purchase through payroll deduction. (HC121R long
black apron).
Box Office-Greeter
Black Movie Tavern black polo shirt with logo, tucked in. First shirt is complimentary. Additional can be
purchased from Movie Tavern through payroll deduction. Black slacks (no Capri’s or cropped), solid black belt
if slacks have loops, solid black non-skid polishable shoes—no tennis shoes, (we recommend Shoes for Crews),
and black socks.
Runner-Projectionist
Movie Tavern black T shirt with Movie Tavern logo on front and popular sayings on the back. Black slacks. Solid
black belt if slacks have loops or Chef Wear chef pants-any color or design. Solid black non-skid polishable
shoes—no tennis shoes, (we recommend Shoes for Crews) & black socks.
BOH including Expo (Male and female)
Black Chef Coat. The first chef coat is complimentary. Additional can be purchased through payroll deduction.
Black slacks. Solid black belt if slacks have loops or Chef Wear chef pants-any color or design. Solid black nonskid polishable shoes—no tennis shoes, (we recommend Shoes for Crews) & black socks. Black Movie Tavern
logo hat (the first is complimentary) worn with logo facing forward. (Hats may not be worn back-wards).
Kitchen aprons are furnished & must be worn.
Winter Wear for colder months
All uniform standards will remain as stated per job description. In addition to these standards, employees will
be allowed to wear solid same color long sleeve shirt/sweater under regular uniform for warmth. No jackets,
pullover or zippered sweats, short cropped jackets, or sweaters will be worn over any uniform. No ski caps or
other head gear except the Movie Tavern baseball caps that are worn by BOH employees only.
Additional Information for Clarification
Black oxford shirts and black slacks should be solid black. No light stripes or infused silver/gold threads. Slacks
for all departments are solid black. No jeans. No light stripes, double stitched, or embroidered slacks. Shirt
tucked in –no skin showing, no low rider slacks. Slacks should not be frayed at the bottom. Belts are solid black
only.
For 2011 Runner, Projectionist, Box Office and Greeter uniforms will be slightly changed
With Ridgmar’s 10th Anniversary --We will celebrate the year with a new uniform for the mentioned above
positions. The shirt will be the maroon Movie Tavern logo 10 th Anniversary shirt. Undergarment in cold
weather will follow the black long sleeve as previously mentioned.
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Back of House Job Descriptions
The Back of House – Kitchen Crew Job Description
The Back of House Crew or Kitchen employees are responsible for delivering great food in a safe
and sanitary environment. They are well skilled individuals that will deliver food to the deck in a
timely manner.
We pride ourselves on serving hot foods hot and cold foods cold. It is imperative that he or she
follow every recipe and line build to deliver quality valued meals to our guests. Our guests are our
greatest assets…they are our walking advertisements.
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Mechanical Skills
Multi tasked individual;
Ability to prep food items
Ability to read and follow recipes
Ability to read tickets and follow standards in build.
Knowledge
Knows line builds;
Knows plate presentation
Has some knowledge of food cost
Knowledgeable in Food and Safety Sanitation guidelines
Skill sets would allow ability to write and read line prep and line checks
Communication Skills
Can communicate with servers, expo, service assistants
Able to read tickets
Able to read prep recipe cards-line build cards
Public Relation Skills
Has the passion to cook great food in a safe and sanitary environment
Has drive and energy
Gets along with others
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KITCHEN STATIONS TRAINING OVERVIEW AGENDA
These are highlights to each day of training. There are daily agendas located in this Manual for your convenience. You
must review each of the sections of the daily agenda in Kitchen Training Manual.
Follow 1
Date:__________
Trainer Name:_________________
Introduction to The Movie Tavern – take the “TOUR”, introductions to staff. Explanation of how we operate and
show how it all works together.
Sit down time:
Role of each Kitchen Station & Responsibilities
KM sets training expectations
100% Recipe Book Usage
Safety & Sanitation Class & Quiz
Introduction to Shelf Life Program, Line Check Sheets, Prep Sheets, Freezer Pull, and Recipe Book
Trainee work experiences:
1 Round observing the employees respective station and following along with the recipe book.
1 Round with a Runner (Food Run & Clean Theatres)
Follow 2
Date:__________
Trainer Name:_________________
Sit down time:
Opening and closing duties / Job Description referred to station specific
Importance of using measuring tools and recipe book
Safety and Sanitation is referenced throughout the shift
Review kitchen standards: Line Check, Prep Sheets, Labeling & Dating, Importance of fresh food and no sand
bagging, clean as you go and station organization
Trainer work experiences:
Trainer will work with trainee on recipe builds and plate presentation utilizing the station.
Recipe book—check off all food items that trainee has made. Keep sheet for Day 3.
Discuss Final Validation process with Kitchen Manager
Follow 3
Date:__________
Trainer Name:_________________
Final Validation with Kitchen Manager. Trainee works solo shift.
Trainee performs station duties throughout shift
Kitchen Manager verifies recipe knowledge, plate presentation - 100% recipe book adherence
Kitchen Manager makes perfect plates with trainee for plates that do not meet standard - 100% recipe book
adherence
Take the Station Specific Quiz you have trained in.
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Quiz Scores
Daily Trainee & Trainer Sign Off
Trainer Facilitate Quiz, Score, & Initial Below
All Required Quizzes
Safety & Sanitation
Station Test
Score
Trainer Initial
________
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New Team Member Initial
_______
________
________
_________
Retake Score
_______
________
Trainer Intl.
_______
_______
Trainee & Trainer Signs after completing all daily functions on TRAINING DAY AGENDA
Training Day
Trainee Trainer
Additional Notes or feedback
Day 1
__________
__________
___________________________________________
___________________________________________
___________________________________________
Day 2
__________
__________
___________________________________________
___________________________________________
___________________________________________
Day 3
__________
__________
___________________________________________
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TAVERN LINGO
We’ve gathered the most commonly used verbiage at Movie Tavern and have listed it here for you to refer to.
MOVIE TAVERN DO’S or “ON STAGE & DON’TS or “BACKSTAGE”
We use two specific terms for what’s right and what’s not, what we want and don’t want the guest to see. .
On Stage: These items, tasks, work performances, persons, etc, are what’s okay for the guest to see.
Smiles
Proper Uniforms
Cleanliness
Acknowledge guests
Team work
Great food
Great Service
Empathy towards the guest
Management Team Knowledgeable staff
Team Members
Service Standards Met
Back Stage: These items, tasks, work performances, persons, etc, are what’s not okay for the guest to see.
Smoking
Eating
Cell phones
Trash cans
Cursing
Cash handling
Horse Playing
Hugging
Cleaning Supplies
Bad Attitudes
Complaints
Employees sitting in lounge/bar area
Personal belongings
MOVIE TAVERN CULTURE:
10’ 5’
The rule that: Team members will make eye contact with every guest within ten feet and verbally
acknowledge every guest within five feet.
5 Touches
The five great opportunities a server has to make an impact on their guests. The 5 Touches are in
part---our Service Standards.
Blue Thing
Our signature margarita made with Sauza Gold Tequila and Blue Curacao
Big Blue
Same signature drink but it takes two to order this grand drink – 40 oz select locations
Button System
Buttons built in the top of tables. Turned on by a guest if server not readily available for service.
Coaster Light
In some locations guests are given a coaster because there’s no button system.
Communication Board Where schedules and any special communication is posted by the managers
Corner
A team member will say, “Corner” when coming round a corner – to let a person know he is
heading in that direction to avoid spills or bumping into each-other.
FHI-FHO
Full Hands In – Full Hands Out
GREENLIGHT
Certification Process
Round
A group of movies that start within the same hour.
Spiel
A guest greeting – includes specific information. Every area has a certain Spiel.
Tanker
A 38 oz Austrian beer stein made especially for the Movie Tavern
Team Wait
The mentality that every server waits on every guest in the building.
The Board
A floor chart of the theatre - Managers assign sections to servers on the board.
Trainer
A staff member that is responsible for the development of New Team Members.
What About Bob
Our Hospitality Class
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THEATRE TERMS:
ABC’s of Cleaning
Blockbuster
Re-Admit
Booth
“BOB”
Box Office
Greeter
MPAA Rating
Mylar
On Screen Ads
Projectionist
Trailer
Popper
Refers to how we clean our theatres. First assemble, then bus
Refers to a film that is a huge financial success.
A ticket that is issued by a manager to resolve guest issues. This ticket is exchanged for movie
tickets at the box office and are treated like cash.
The projection booth is located upstairs. This is where films are built and played.
We refer to our guests as “Bob”
Refers to the place where movie tickets are sold.
Person who tears ticket Everyone is a greeter when it comes to greeting our guests and making
sure they are taken care of.
The Motion Picture Association of America rates each film as G, PG, PG-13, R, or NC-17;
The movie title art, usually translucent and back lit in the box office to indicate show times or
outside of a theatre to indicate where the feature is playing.
Our on screen advertising begins and ends just prior to published show times.
The team member who builds, maintains, and runs films.
The technical term for movie previews that starts up at the published show time.
Our popcorn machine
KITCHEN LINGO:
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All Day
Expo
Heard
FIFO
On The Fly
Working
Refers to a menu item or ingredient that we are out of.
All ticketed items from specific station currently in production
A kitchen team member that pulls food and prepares trays to be run to the theatres. The expo is
responsible for checking quality on all items sent out of the kitchen.
As a courtesy—to let the person calling for an item know that you have heard what they need.
First-in-First-out: Refers to proper product rotation that ensures freshness and quality.
As quick as you can
Items that are currently in production
BAR LINGO:
Garnish
Rocks
Service Well
Up
Up Sell
Well Drink
Adding proper fruit or other item to alcoholic beverages for presentation.
A two ounce pour of single liquor served on ice.
The area of the bar where server’s drinks are made.
A two ounce pour of single liquor served straight up.
Referring to a higher-quality liquor drink. & higher-ticket liquor or beverage.
An off brand name liquor chosen for mixed drinks-usually the least expensive.
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HANDLING A GUEST COMPLAINT:
Occasionally guests may be unhappy with their experience. It is likely you will be the first person a guest voices
a complaint to. It is important that we handle every complaint, no matter how small, properly and do every-thing
we can to save the guests’ experience.
When handling a complaint, remember: The 4 Steps to Guest Recovery
Listen:
Listen to the guest’s complaint without interrupting. Never argue with a guest, act defensive,
place blame, make excuses or ignore a complaint.
Apologize: Offer the guest a sincere apology.
―I apologize that your Pizza was not done the way you
ordered it.‖ Be sure to repeat the complaint in your apology to ensure the guest that you
understand the problem.
Solve & Take Ownership
Solve the guest’s problem immediately. Always remove the menu item immediately. Reassure
the guest hat you understand their complaint and will make it right. If it is something you can
remedy, do so, and then notify a manager. (For instance, if the wrong menu item was delivered
to the table you should ring the correct item in so that the kitchen can begin making it.)
ALWAYS notify a manager of a complaint, even if you feel you have taken care of it. A
manager MUST visit every guest that has a complaint.
Thank:
Thank the guest for their patience and understanding in the situation. Be genuine and
remember to invite the guest back to Movie Tavern.
THEATRE ETIQUETTE
Remember your surroundings at all times. The most important part of your uniform is a great smile.
It’ll leave a lasting impression with our guests.
We remind you to:
***Close theatre doors as soon as film begins and throughout movie
***Use a low voice when talking outside theatres. Guests can hear you in hallways while doors are open.
***Bend in front of tables while responding to lights/menus up during the film.
***Speak in a low voice when speaking to guests during the film.
***Anticipate guests needs.
***Practice ―Guest Right of Way‖
10 „ 5‟ RULE
Acknowledge every guest within 10’ of you by making eye contact and smiling. Guests within 5’ of you should
be acknowledged verbally. (Welcome to Movie Tavern).
We’re the premier Cinema eatery in the country. The reason we’ve earned that title is because of the little touches we add
to service. How many theatres have you been to --- that welcomes their guests as we do? We need to stay constant.
Never catch yourself saying, ―it’s only lunch‖ or that the guest won’t care if I don’t say ―welcome to Movie Tavern.‖ Every
day we have got to remind ourselves that in order to stay at the top we’ve got to deliver Legendary Service to our guests.
We are the talk of the town. It feels great to be # 1. Let’s hear you throughout the hallways, box office, Greeter stand, bar
area, and inside theatres.
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Our goal is to educate you on how to create and maintain a safe and sanitary work environment. By doing this
we can reduce threats to food safety. The intention is to educate you on the fundamentals of personal hygiene,
hand washing, & sanitizing to prevent food borne illness or food contamination. This can be accomplished by
developing and educating you on:
Food borne Illness
Cross Contamination
Storing, Handling and Serving food
Proper Hand-washing Techniques
Cleaning and Sanitizing
Food safety Hazards
FOODBORNE ILLNESS
Food borne illness is a disease that is transmitted to people by food. Most are caused by microorganisms such
as parasites, viruses, bacteria, and fungi. Once bacteria is transmitted to a food product, it grows rapidly,
especially under most ideal conditions like high moisture, high protein, and low acid.
Do you know anyone who experienced food poisoning? A guest who experiences food poisoning after visiting a
restaurant, probably never returns again. It’s a miserable experience that can also be life threatening.
Good hygiene practices before, during & after food preparation can reduce the chance of contracting an illness.
The action of monitoring food to ensure that it will not cause food borne illness is known as Food Safety.
CROSS CONTAMINATION
Direct Contamination is the contamination of raw foods or the plants or animals from which they come from in
their natural settings or habitats. Cross contamination is the transfer of bacteria or other contaminants from one
food, work source or equipment to another. Cross contamination can be caused by a number of reasons or
scenarios such as dirty hands, utensils, food contact surfaces such as food containers, cutting boards, dirty
towels, etc.
There are so many different types of cleaners and sanitizers that have many purposes. Always read the
directions, never mix chemicals and avoid sanitizers coming in direct contact with food.
Surfaces must be cleaned & sanitized after each use to prevent cross contamination.
Cleaning a work surface does not do enough to ensure food safety. Cleaning removes a visible signs of
dirt, while to sanitize means to remove harmful levels of bacterial contamination. You need to clean and
sanitize to ensure you’re serving the safest food possible.
CHEMICAL SAFETY
Chemical Safety is imperative to creating and maintaining a safe work environment. Proper storage and basic
education are the main factors in maintaining a safe environment. Following these guidelines will ensure a safe
chemical working environment.
All chemicals must be stored away from food prep areas.
All chemical must be stored in original container or a properly labeled & sealed alternative container.
Never use chemical containers to store food products of any kind.
M.S.D.S. Sheets known as Material Data Safety Sheets must be readily available to all staff members.
They supply information on every chemical in the building as to what to do for treatment before medical
attention can be rendered.
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ALLERGENS
Allergens are the natural part of foods than can cause harmful effects on people. These allergic reactions are
caused by only a few foods in which the restaurant industry called ―The Big Eight‖. If someone is allergic to any
one of these food items, great care has to be taken to ensure safe food. Even the slightest cross contamination
can be caused by shared utensils, grilling an item after one of these allergens had been on the grill, juices
dripping onto food item.
The Big Eight Allergens
1.
2.
Fish
Shellfish
3.
4.
Tree nuts
Soy
5. Milk
6. Eggs
7. W heat
8. Peanuts
CROSS CONTAMINATION – you can MINIMIZE THE RISKS
Follow these safe practices to minimize the chances of cross contamination.
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Hot pads should never be used to wipe down surfaces.
Cover any cuts or abrasions with band aid, preferably colored, then with a vinyl glove.
Always use the utensils instead of bare hands.
Always wear a hat or hair net when preparing or cooking food.
Do not use the same towel to clean off your cutting board and knife.
Utilize sanitation buckets and create designated areas.
Ice machine should be kept clean.
Use approved utensils ( ice scoop) to scoop ice. Never use a glass.
Never touch the food contact portion of a utensil.
Use thermometer to check temperature of a food item – never use your hands.
Clean and sanitize work surfaces after every task.
Clean and sanitize sinks after every use.
Wash hands after handling raw product.
Use sinks for designated reasons. Never rinse out mops in sinks – then use the same sink to wash
vegetables. Use separate sinks for produce and separate for raw foods.
All food containers and chemical containers need proper labeling.
Use the food hierarchy when storing food in walk in or freezer. All foods has to be covered, labeled and dated.
Food and paper products need to be stored at least 6 inches off the floor.
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FOOD SAFETY HAZARDS
When it comes to foods, there are 3 types of hazards. Contamination refers to the presence of
harmful organisms or substances. Contaminates can be:
Biological
Chemical
Physical
All can occur through direct contamination or cross contamination.
BIOLOGICAL HAZARDS are a danger to the safety of food by disease causing microorganisms such
as bacteria, viruses, parasites, and fungi. Biological hazards are the greatest threat to food and the
number 1 culprit is bacteria.. It can come from our own bodies as well as from the foods we bring in.
Bacteria thrives in certain kinds of foods such as ones with the ideal environment. It allows the
bacteria to grow because they are high in protein, high in moisture, and low in acid. These foods are
referred phf’s or Potential Hazardous Foods.
CHEMICAL HAZARDS are a danger to the safety of food caused by chemical substances, especially
cleaning agent, pesticides, and toxic metals.
PHYSICAL HAZARDS are danger to the safety of food caused by particles such as glass chips, metal
shavings, bits of wood, band aids, hair, dirt, or other foreign objects.
HANDWASHING
TOOLS FOR PROPER HAND WASHING
1. Hot & cold running water
2. Antibacterial soap
3. Paper towels
4. Trashcan
STEPS FOR PROPER HAND WASHING
 Wet hands with hot (at least 120 DEGREE WATER
 Rub hands together with antibacterial soap under running water for 20 seconds.
 Clean all surfaces, hands, wrists, and under nails.
 Rinse thoroughly
 Turn water off with a paper towel
 Dry hands with disposable paper towels and discard in trash can.
NOTE: DO NOT USE SANITIZING GEL AS A SUBSTITUTE FOR HAND WASHING .
 You should wash your hand as soon as you get to work and wash hands throughout the day.
GLOVES SHOULD NOT BE USED TO REPLACE HAND WASHING.
 Always wash your hands before putting on a glove.
THERE ARE TWO TYPES OF GLOVES
 Disposable vinyl gloves which is recommended
 Cut Glove should be worn when using a knife. Use a vinyl glove over a cut glove.
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PROPER PERSONAL HYGIENE
Sanitation starts with you. Everything from the cleanliness of your body and clothes, to you eating, drinking, and smoking
or your current health condition can increase or decrease the risk of contaminating food with harmful microorganisms.
PERSONAL HYGIENE : is necessary for a sanitary work environment.
Uniform should be clean at all times.
Hair must be shorter than collar-length or restrained with a hat and/or hairnet
Hair should be clean
Fingernails must be kept clean, short, and free of polish. NO ARTIFICIAL NAILS
Hands should be kept clean at all times
TIME AND TEMPERATURE
Most bacteria pathogens, disease causing microorganisms, multiply rapidly at temperatures in between 41
degrees and 140 degrees. Known as the Temperature Danger Zone.
Heating will destroy most food borne pathogens. Freezing will slow down, but not stop the growth.
All food must be reheated to a minimum temperature of 165 degrees for 15seconds. Then held above 140
degrees. If temperature drops into the temperature danger zone this reheating process must be repeated.
All food must be cooled below 41 degrees with-in 6 hours. Temperature must drop below 70 degrees after first 2
hours, and over the course of the next 4 hours temperature must be below 41 degrees.
TIME & TEMPERATURE PRINCIPLE
The process of keeping hot foods hot and cold foods cold is known as the ―Time & Temperature Principle‖.
Insure these processes are achieved, by documenting heating & cooling cycles on the appropriate tracking sheets.
CLEANING & SANITIZING
DEFINITION OF: CLEANING AND SANITIZING
 Clean is defined as being free of visible dirt. It’s the act of using warm water, a detergent or cleaning solution,
and the tools necessary such as brooms, dust pans, mops, etc. to remove soil or dirt.
Cleaning schedule provides a list of what is to be cleaned, when it’s cleaned, how it’s cleaned, and by whom.
 Sanitary is defined as being free of harmful levels of microorganisms. Sanitizing reduces the amount of
microorganisms on a surface to make it safe.
All food contact surfaces that come in direct contact with food such as prep areas, fountain drink machines,
popcorn machines, hands, utensils, cutting boards and serving equipment must be cleaned and sanitized.
WIPING CLOTHS/TOWELS
 Wiping cloths are used to wipe down food contact surfaces. This not only is the prep area and countertops but
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the tables inside the theatres---where our guests come in contact with it. Wiping cloths or towels should never be
left lying around or laying on the countertops.
Wiping cloths out of the sanitizing solution becomes a breeding ground for bacteria because it can then be a
source of cross-contamination.
SANITIZING SOLUTION
 Sanitizing solution should be changed at least every two hours.
 The sanitizing solution should be checked with a test strip. Dip the test strip in the sanitizer solution for 10 seconds
before comparing it to the color chart on the test strips. It should be at 200 ppm (parts per million). If it reads
higher or lower—change it out completely or get a manager.
HOTWATER
 Hot water is necessary. Inform manager if there is no hot water. It’s needed for hand washing, cleaning &
sanitizing.
TRASH
 Part of keeping clean is taking out the garbage we produce regularly, use liners in trash cans,
 Tie off liners when it’s full, take it to dumpster. Keep the dumpster and area around it clean.
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SAFETY STARTS WITH YOU
Safety goes beyond food handling. Within your work environment, there are many safety habits which must
be created.
Clean up spills as soon as they occur—Never leave a spill unattended.
Use Caution and Wet Floor signs.
Wear slip resistant shoes.
Learn to use equipment properly.
Walk, do not run.
Keep exits, aisles and stairs clear and unobstructed.
Get help when lifting heavy objects, always use a cart when needed.
Use a ladder for climbing do not use a chair, box, or shelving.
Keep breakable items out of food storage areas.
Always use caution and/or wet floor signs.
Warn people when you are walking behind them.
Follow all OSHA rules and guidelines.
HEATING – COOLING - THAWING
HEATING OR REHEATING
Heat small quantities at a time, stirring frequently.
Heat foods as close to service time as possible.
Never reheat in a steam table.
Reheat foods above 165 degrees before placing them in the steam table for holding.
WHEN COOLING OR STORING
Store solid foods in containers 2 inches deep or less, at temperatures below 41 degrees.
Use ice baths to reduce cooling times.
Avoid crowding the refrigerator, allow air to circulate around foods.
Store cooked foods above raw foods to prevent cross contamination.
WHEN THAWING FROZEN FOODS
Thaw foods gradually, below 40 degrees, in container with drip or perforated liner.
When thawing under running water, water temperature must be 70 degrees or cooler.
Review – then take the Sanitation & Safety Quiz
15
SANITATION & SAFETY QUIZ
Name________________________
Score_______
Please circle the correct answer for the following questions.
1. True or False: Bacteria grow rapidly under ideal conditions like low moisture, low protein, and high acid.
2.
True or False: A food handler’s dirty clothing can cross-contaminate food.
3.
True or False: If you’re out of soap, it’s recommended to substitute a sanitizing gel.
4.
True or False: The temperature danger zone for potentially hazardous foods is between 41 and 140 F
5.
The recommended time for proper hand washing a. 10 seconds
6.
When a food-borne illness occurs, it’s usually caused by a combination of 3 factors. These factors are:
7.
a.
Time-temperature abuse, unacceptable personal hygiene, and physical hazards.
b.
Time-temperature abuse, chemical hazards, and physical hazards.
c.
Time-temperature abuse, cross-contamination, and chemical hazards.
d.
Time-temperature abuse, cross-contamination, and unacceptable personal hygiene.
In order for a food borne illness to be considered an “outbreak,” how many people must experience the illness after eating the same food?
a.
8.
1
b.
2
c. 10
d. 20
The largest threat to food safety comes from which of the following contaminants?
a.
9.
b. 15 seconds c. 20 seconds d. 30 seconds
Pesticides
b.
Hair
c.
Microorganisms
d.
Food additives
To prevent cross-contamination, food-handlers should not
a.
Touch raw meat and then touch cooked or ready-to-eat food.
b.
Allow food to remain at temperature above 41 F (5 C).
c.
Take food temperatures when receiving food.
d.
Hold food at temperatures below 140 F (60 C).
CONTAMINATION AND FOODBORNE ILLNESS
Please circle the correct answer for the following questions.
1.
True or False: Freezing stops the growth of most food borne pathogens but not kill it..
2.
True or False: A chocolate sundae comes back to the kitchen because a guest requested no nuts. It’s alright to pick them off as long as you’re
wearing gloves and using a clean and sanitized utensil, then replenish with more whipped cream. .
3.
True or False: An example of great food safety practice would be to clean a work surface before cutting or prepping .
4.
Your pest control company sprayed during the overnight closing hours. When you arrived the next morning, you noticed that some uncut lemons
and limes have been left out on the counter that night. What should you do?
5.
6.
a.
Discard the fruit.
b.
Wash the fruit under running water before serving it.
c.
Put the fruit in the refrigerator immediately.
d.
Call the pest control company to find out if they had sprayed near the fruit.
You scoop some ice from your ice storage bin & notice a drinking glass inside. The glass is missing a large piece of the rim. What should you
do?
a.
Inspect each cube carefully by hand before serving the ice in beverages.
b.
Discard all of the ice and clean out the bin before restarting the icemaker.
c.
Transfer the ice to a clean container and flush out the bin before putting the ice back.
d.
No action is needed since you found both pieces of the glass.
Which situation could result in the physical contamination of a food-preparation area?
a.
A foodservice worker forgets to wear a hat while working in the area.
b.
The exhaust hood above the area is made of stainless steel.
c.
MSG, which was used to prepare a previous item, was spilled in the area.
d.
The cutting board used in the area is made of wood.
16
THE SAFE FOOD HANDLER
Please circle the correct answer to the following questions.
1.
True or False: A food handler who doesn’t look or act sick could still spread a food borne illness.
2.
True or False: Wearing gloves is an acceptable substitute for hand washing.
3.
True of False: If a food handler receives a minor cut on her hand, she should be sent home.
4.
True or False: Touching a pimple, touching your hair, and nose picking can contaminate food?
5.
Which of the following is the proper procedure for washing your hands?
a.
Run hot water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands.
b.
Run hot water, moisten hands and apply soap, rub hands together, rinse hands, dry hands.
c.
Run cold water, moisten hands and apply soap, rub hands together, rinse hands, dry hands.
d.
Run cold water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands,
KEEPING FOOD SAFE IN STORAGE
Please circle the correct answer for the following questions.
1.
True or False: Chemicals may be transferred to sturdy, properly labeled sealed containers.
2.
True or False: Cut lemons in refrigeration does not need to be covered because they are high in acid.
3.
True or False: Melissa placed the ready-to eat cheesecake directly below the raw chicken breasts. The raw chicken should have been stored on
the bottom shelf below the cheesecake.
4.
At what storage temperature would hot dogs or hamburger meat most likely become unsafe to use?
a.
0 F
b. 30 F
c. 41 F
d. 60 F
PROTECTING FOOD DURING SERVICE
Please circle the correct answer for the following questions.
1.
Circle the three types of food contaminates: a. Biological
b Safety
c. Chemical
d. Environmental
e. Physical
2.
True of False: A hot-holding device can be used for re-heating foods, provided it is capable of reaching a temperature of 140 F.
3.
True or False: Foods that have been prepared safely and cooked properly in the kitchen may not necessarily be safe to eat when they reach the
table.
4.
Which setup practice demonstrates the FIFO principle?
a.
Lemons are cut and stored in smaller pans because iced tea is not a popular drink item at the Movie Tavern.
b.
Every item prepped is labeled with proper information and is used in order by date.
c.
A container of cherries at the bar is refilled as needed throughout the day.
SAFETY
1.
What does M.S.D.S stand for.? ____________________________________________________________________________________.
2. Explain the purpose of the M.S.D.S.. _________________________________________________________________________________.
_______________________________________________________________________________________________________________.
3. It’s acceptable to store cleaning fluids in plastic containers used to store food as long as it has a lid and is washed before food use.
Circle the proper answer.
True
False
4. Clean is defined as being free of_____________________________________________________________________________________.
5. Sanitary is described as being free of_________________________________________________________________________________.
17
18
19
20
.
21
FOLLOW 1 AGENDA
Clock In – Clock Out
Discuss steps to clock in - POSI, keeping time receipts, & steps to print a schedule. Discuss
importance of clocking in & out.
Tour & Introductions to team members
You will observe your respective station & follow along with recipe book.
Tour Theatres - Learn table numbers using theatre number/alphabet letter-seat number
You will learn the Coaster Light, Menus Up, or Button System as per location
Kitchen - Walk-in, freezer, dry storage, coke tower & how to change bag in box
Chemical Area - Importance of labeling chemicals, MSDS Book, Sanitizer Solution
Tour Projection Booth – This being “off limits” and reasons.
Tour the kitchen fully – Learn all kitchen equipment.
Work Experience/Classroom & Quiz
Trainer will explain how Follow 1 will go. Discuss work experience game-plan & expectations.
You will work schedule below. Be sure to check boxes when done.

1 Round – Observing your respective station for which you were hired. You will
follow along with the recipe as the cook in the station is preparing dishes.

You will learn how to read a projection schedule.

1 Round - Working with a Runner-Expo Trainer. You will Food-run. You will learn what each job
function is responsible for & how each work together to service our guests. Learn the art of
making popcorn & cleaning the popper.
Why it’s Important:


We want you to come away with a feeling of how each position impacts each other, & how
they touch our guests. Lastly, the impact they make on the overall service & guest perception
or “Eye of the Guest”.
During the two Rounds work experience you may or may not be working with one of our trainers.
However he or she will be a qualified individual. Please ask questions. It’s important that you
come away with some knowledge of what The Movie Tavern is all about and how we operate.
Expectations for next follow
Prepare by studying your station specific line builds
Sign the Daily Agenda sign off with trainer.
22
FOLLOW 2 AGENDA
Clock In – Clock Out
Clock in - out. Be sure to clock in before you start work
Work Experience
Trainer will explain how Follow 2 will go. Discuss work experience game-plan & expectations.
Work and accomplish all goals for today. Be sure to check boxes when done.
 Work entire shift with kitchen trainer. Perform opening and closing duties
 Prep for station
 Work side by side with trainer through shift and execution of station.
 Learn the usage of Prep sheets
 Learn how to conduct a line check (Example on Page 24)
 Practice Safe Habits
 Label all product by following label program (Shelf Life Program from Page 25-31)
 Learn line builds and plate ware. Ggo over menu item ingredients with trainer. Utilize the menu
key handout.
 Be sure to use the station chart to check off the items you make and utilize throughout your
training.
 Below is the station breakdown chart.
23
KEY - Expo-Runner SAUCE & SIDES
Appetizers
Sauce or Side
Thai Chicken Flatbread
Nachos-Beef or Chicken
Side jalapeno
Turkey and Roasted Pepper
Flatbread
Game Day Platter
Blue Cheese, Ketchup, Ranch
or Choice
Burgers, Sliders & More
Sauce or Side
Classic Cheeseburger
Ketchup
Appetizers
Spicy Fried Pickles
Sauce or Side
Ranch Dressing
Island Skewer
Buffalo Wing
Ketchup & BBQ / Buffalo
Ranch or Bleu
Mini Me Burgers
Ketchup
Buffalo Wing BBQ
Buffalo Wing Lemon Pepper
Ketchup & BBQ or choice
Blackened Salmon Sliders
Ketchup & choice
Crispy Chicken Chipotle Sliders
Ketchup
Chipotle Honey Mustard
&Ketchup
Ketchup and choice
Chicken & Havarti Sliders
Ketchup
Ketchup & BBQ / Buffalo
Ranch or bleu
Chicken Tender Basket
Ketchup, Ranch Dressing,
Chipotle Honey Mustard
Boneless Lemon Pepper
Boneless Sweet & Spicy
Pepper
Boneless Buffalo
Cheese Quesadilla
Ketchup and choice
BBQ Pulled Pork Sliders
Ketchup
Ketchup and choice
Pizzas
Sauce or Side
The Works
Margherita
Packet pepper &2 parmesan
Packet pepper& 2 parmesan
Steak Quesadilla
Chicken Quesadilla
Salsa
Buffalo Chicken Pizza
Build Your Own Big Cheesy
Packet pepper& 2 parmesan
Packet pepper& 2 parmesan
Shrimp Quesadilla
Chips & Dip-Queso
Chips & Dip-Spinach
Fruit & Cheese Platter
Salsa
Buffalo Wing Sweet & Spicy
Pepper
Boneless Buffalo
Ketchup and choice
Salsa
Salsa
24
Pitas & Salads
Sauce or Side
Kids Meals
Roasted Veggie Pita
Southwest Chicken Pita
Southwest Chicken Salad
A.L.T. Pita
A.L.T. Salad
Ketchup
Ketchup
Chicken Tenders
Mac & Cheese
The Little Cheesy
Mini Corn Dogs
Kids Burger
Ketchup
Dressing Choice
Ketchup & Mustard
Ketchup
Desserts
Cranberry Pecan Chicken
Salad
Cranberry Pecan Chicken Pita
Ketchup
Cheesecake
Sandwiches & Wraps
Sauce or Side
Apple Crisp
Philly Cheese Steak
Ketchup
Ketchup
Brownie Bottom Pie
California Chicken Sandwich
Mediterranean Panini
Ham and Cheese Panini
Ketchup
Ketchup
Carrot Cake
Monte Cristo
Club Wrap
Ketchup& Raspberry dipping
sauce
Ketchup
Spicy Buffalo Chicken
Cuban Sandwich
Ketchup warm bleu cheese
Ketchup
Chicken Philly Cheese Steak
Ketchup& Ranch
Ultimate Cookie
Red Velvet Cake
Ketchup
25
LINE CHECK & EQUIPMENT CHECK
AM Manager __John_________ Swing Manager __Albert_______________ PM Manager __Fred______________
Date_11/6/2009__
TWO CHECKS PER DAY
(Keep on file for 60 days)
10am
4pm
Notes / Corrective Action Taken
Any and all corrective action must
be
noted in this section.
Store in Line Check Binder
Dry Storage Area
All items at least 6" off of floor?
Shelves straightened, clean, & organized?
All dented cans stored on separate shelf?
All food items sealed & properly rotated?
Any open food items stored in this area?
Do ingredient bins have a proper scoop?
Clean and organized, no product on floor?
Food covered & at proper storage levels?
Walk-in Cooler
Secondary thermometer in place?
Yes
No
Yes
Yes
No
Yes
Yes
Yes
Yes
No
Yes
Yes
No
Yes
Yes
Yes
/ 36°F
Y/N? Y
Temperature between 33°F to 40°F.
38
Order being put away.
Mayonnaise open on shelf.
Mayonnaise open on shelf.
Order being put away
/ 38 °F
Y/N? Y
°F
36
All items labeled with date of receipt?
Yes
Yes
All products labeled and properly rotated.
Yes
Yes
Proper pull/thaw procedures in use?
Food covered & at proper storage levels?
All product within MT shelf life guidelines?
Walls / Metro shelves clean & organized?
Cooling fans operating; Any excessive build
up?
Proper cooling procedures in use?
Organized and no product on floor?
Walk-in Freezer
Secondary thermometer in place?
Temperature between -10°F to 10°F.
All items labeled with date of receipt?
All product labeled and properly rotated.
Proper pull/thaw procedures in use?
Food covered & at proper storage levels?
All product within MT shelf life guidelines?
Walls / Metro shelves clean & organized?
Cooling fans operating; Any excessive build
up?
Organized and no product on floor?
Yes
Yes
Yes
No
Yes
Yes
Yes
No
Yes/No
Yes
No
Yes/No
Yes
Yes
Y/N? Y
/ 1 °F
-5 °F
Y/N? Y
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes/Yes
No
Yes/No
Yes
°F
According to MT Pull/Thaw
Procedures
Dressing spilled on wall/floor.
No build up
Order being put away.
/ 3 °F
-1 °F
Floor needs to be de-iced.
Order being put away.
26
Shelf Life Program 2009
Introduction
Shelf life program 2009 is the format the Movie Tavern will be using moving forward
regarding labeling product both prepared and received. This manual will contain the
following information:
Chapter 1
o Product shelf lives
EOD = End of Day
24 Hour Shelf Lives
Multiple Day Shelf Lives
Protein Freezer Pulls
Chapter 2
o Identify labels used
Day Shelf Life Label
Receiving Label
Chapter 3
o Product Shelf Life Charts and Explanations
o New Sanitation Practices
Why do we have a “Shelf Life” Program?
The purpose of the “Shelf Life” program is to ensure product is always served within its
respective quality measures. Most recommendations for shelf lives are based on industry
standards and a few are based on product quality, which in every case is less than the
industry standards.
How to Measure a Shelf Life.
The shelf life of every product will start the day of prep regardless of the time of day
prepped. Here is an example based on sliced tomatoes which have a 2 day shelf life:
John preps a case of sliced tomatoes on Tuesday afternoon, based on the 2 day shelf life
those sliced tomatoes need to be discarded at the close of the shift Wednesday. In other
words, Tuesday is day 1 and Wednesday is day 2. If this was a 3 day shelf life product then
it would be discarded on Thursday. The idea is to prep enough product so that it lives out its
entire shelf life and is used up by midday on the expiration date which is accomplished
through great planning and product mix knowledge. This means you will be going into your
Evening 1 round with the freshest product possible. You can retrieve the product mix
information via the Northstar Portal or directly through POSI back office.
27
Chapter 1
Product Shelf Lives
EOD (End Of Day) Shelf Life: EOD day shelf items are products that must be discarded at
the end of the day. Even though these products may appear to be usable at the end of the
day they will go bad before the opening of the next day shift. Here is a list of items that
expire at the EOD or earlier.
24 Hour Shelf Life Items
Club Wraps
Italian Chicken, Marinated
Nacho Chicken, Marinated
Sweet Pepper Chicken, Marinated
Jamaican Jerk Beef, Marinated
Lemon Pepper Shrimp, Marinated
Sourdough, Prep
4 Hour Shelf Life - Require Time Documentation
Caramelized Onions
Sautéed Green Bell Peppers
Sautéed Sliced Mushrooms
Multiple Shelf Lives (2,3,4,5,6 day shelf life)
Multiple day shelf life means that a product is good for that period counting day one as the
day of prep. Here are a few examples:
2 day product prepped on Wednesday
3 day product prepped on Wednesday
4 day product prepped on Wednesday
5 day product prepped on Wednesday
6 day product prepped on Wednesday
Here are the items listed by Shelf Life
2 Day Shelf Life Items:
Spicy Buffalo Wrap, Mix
Ceviche Seafood, Prep
Basil, Julienne
Burger Onion, Prep
Crab Dumpling
Green Peppers (Diced & Julienne)
Hard Boiled Eggs
Mini Ceviche Bowl, Fried
Roasted Artichoke
Roasted Red Bell Peppers
Tempura Batter
expires
expires
expires
expires
expires
on
on
on
on
on
Thursday
Friday
Saturday
Sunday
Monday
Cheeseburger Wrap, Mix
Avocado Pico De Gallo
Beef Steak Marinated Tomatoes
Burger Tomato, Sliced
Fruit Assorted
Tortilla Strips
L.T.O. Set Ups
Mini Cupcakes (Chocolate, Strawberry
& Vanilla)
Roasted Green Peppers
Roma Tomatoes ¼” Diced
Tortilla Chips
28
Chapter 1
Product shelf Lives (continued)
3 Day Shelf Life Items:
Buffalo Wrap, Rolled
Burger Wrap, Rolled
4 Day Shelf Life Items:
Nacho Chicken, Cooked
Sweet Pepper Chicken, Skewer
Nacho Beef
Shrimp, Unmarinated
Blanched Asparagus
Cilantro Lime Dressing
Creamy Avocado Ranch
Egg Salad
Jerk Marinade
NY Cheesecake
Roasted Corn
Spinach Dip
Strawberry Sauce
Ultimate Cooked, Prep
Nacho Chicken, Portioned
Jamaican Beef Skewer
Lemon Pepper Shrimp, Skewer
Shrimp, Portion
Boursin Marinara
Cilantro Lime Rice
Diced Artichoke Hearts
Green Beans, Portioned
Monte Cristo Wrap
Queso, Prepped
Spicy Ranch Dressing
Spinach Leaves, Prep
Tuna Salad
Butter Cream Dipping Sauce
5 Day Shelf Life Items
Candied Pecans
Pizza Sauce
Streusel Mix
6 day
Balsamic Vinaigrette
Raspberry Sauce
Sweet Pepper Dipping Sauce
Chipotle Honey Mustard Dressing
Raspberry Ranch Dressing
Bleu Cheese Dip
Special Aioli Blend
Utility Salt
Protein Freezer Pull
The idea here is to ensure your freezer pulls match up to your volume needs and correspond
with production quantities. One important thing to keep in mind, when referencing shelf life
the day of pull is considered day one.
Let’s discuss Burgers:
Our guideline for burgers is that they are completely thawed prior to cooking. With that
said our current burger patties require at least 24 hours in a cooler to thaw if placed in a
hotel pan and covered. If left in the carton case the patties require approximately 36 hours
to completely thaw. With only a 4 day shelf life from pull date, it is fair to say that the
better practice is to place the patties in a hotel pan for thawing purposes. So your pull
quantities for burgers should reflect your projected usage.
29
Chapter 1
Product shelf Lives (continued)
Let’s discuss Raw Poultry:
The shelf life for poultry is 6 days from pull date. Since all raw (non-breaded) poultry is not
cooked to order but requires some form of preparation, your pulls should match up to the
amount to be prepped and of course the prep quantities should reflect your projected usage.
Protein Pull Labeling Procedures.
Once a protein is pulled from the freezer for thawing purposes you will need to apply a day
dot that represents the day of the week in which that item expires. If the product is initially
pulled and left in its original package, then an expiration day dot should be placed on the
package. If the product is later taken out of its original package, the new container that the
product is placed in should also have the same day of the week day dot place on it so that
the shelf life of the product is not compromised.
Protein Freezer Pulls:
Here is an example:
On Monday Bob pulls 2 cases of 5 oz chicken breast to thaw and places the sealed bags on a
sheet pan which is then placed on a speed rack in the walk-in. Raw poultry has a 6 day shelf
life so Bob places a Saturday day dot on each bag indicating when the product expires. On
Tuesday Mary opens each of the bags and places the contents into 2 large lexans, she places
a Saturday day dot on the lexan to indicate the original expiration date.
So did you notice in this example how a product was handled on two separate days yet both
Bob and Mary used a Saturday day dot to indicate when the product expires?
A common error when working with pulled product is to change the expiration day dot every
time the product is handled. The only time a new expiration day dot is applied is when the
product is actually prepped, then is defaults to the shelf life of the prepped item.
Protein Pull Shelf Life Guide
Raw Poultry
6 days
Raw Ground Beef
4 days
Philly Meat (does not need to be
thawed)
4 days
Raw Meat (whole muscle)
5 days
30
Chapter 2
Identify Labels and Proper Documentation
Before we discuss how and what are used I would like to introduce a new procedure for identifying a
product expiration. Moving forward the expiration date of a product will be identified by the
corresponding day dot placed on a shelf life label. This will allow for a “quick view” to determine if
the product is within the shelf life guidelines. For example:
John preps burger onions on Thursday which has a 2 day shelf life, this means that the burger onions
will expire at the close of the PM shift Friday. Once john has finished prepping the burger onions he
will place a completed shelf life label on the container. Each day has its own label, so John would
attach a Friday label onto this container. See the picture below for an example.
Here are the labels will we be using: These Labels will now be avialable through your
local Food Purveyor.
Full Shelf Life Label (dissolvable): This label will always be used on all prepped items. The reason
for this is to ensure that prepped items are always properly identified, although it may be pretty
clear what an item is by looking at it, there will always be those one or two items that are difficult to
distinguish apart.
Identify Labels and Proper Documentation (continued)
Receiving Labels: When a product is received and it is immediately
stocked, the date received must be documented on the packed using a
permanent marker. Unlike prepared items which require a full shelf life
label with an expiration day dot, a received item will only require a received date. The reason
for this is because most sealed items have a greater shelf life than we recommend. For
example, an unopened gallon of Wing sauce may have a manufacturers’ expiration date that
indicates the product is good for another 30 days. By placing a received date on the product
you will ensure proper product rotation when your next delivery comes in. Also, sealed
product may sit on the shelf for more than seven days so a written date of arrival will help
avoid any confusion. Once the product is opened it then defaults to our guidelines, in this
case once opened, BBQ sauce is only good for 4 days so you will place a day dot on it that
represents the fourth day.
31
Expiration Day Cheatsheet
24 HR Shelf
Life
Sunday
Sunday
2 Day Shelf
Life
Sunday
Monday
Monday
Monday
Tuesday
Tuesday
Tuesday
Tuesday
Wednesday
Wednesday
Wednesday
Wednesday
Thursday
Thursday
Thursday
Thursday
Friday
Friday
Friday
Friday
Saturday
Saturday
Saturday
Saturday
Sunday
3 Day Shelf Life
Exp. Day Dot
Sunday
Tuesday
4 Day Shelf
Life
Sunday
Monday
Wednesday
Monday
Thursday
Tuesday
Thursday
Tuesday
Friday
Wednesday
Friday
Wednesday
Saturday
Thursday
Saturday
Thursday
Sunday
Friday
Sunday
Friday
Monday
Saturday
Monday
Saturday
Tuesday
5 Day Shelf Life
Exp. Day Dot
6 Day Shelf
Life
Exp. Day Dot
Sunday
Thursday
Sunday
Friday
Monday
Friday
Monday
Saturday
Tuesday
Saturday
Tuesday
Sunday
Wednesday
Sunday
Wednesday
Monday
Thursday
Monday
Thursday
Tuesday
Friday
Tuesday
Friday
Wednesday
Saturday
Wednesday
Saturday
Thursday
Exp. Day Dot
Exp. Day Dot
Monday
Exp. Day Dot
Wednesday
32
Sanitation Practices
We are introducing a couple of sanitation practices to help ensure we are serving the safest
product possible. Moving forward every kitchen personnel will be required to wear a head
covering, here are the guidelines regardless of hair length:
All kitchen personnel are required to wear a Movie Tavern hat and a
hairnet.
If you forget your hat or don’t have one see the manager on duty for
instructions on what to do.
A company sponsored chef coat will also be required for all kitchen
personnel.
Gloves will be worn at all times when handling food
Gloves should be changed out between tasks or when damaged
If a staff member is unable to wear gloves then he/she must wash
hands between every task or if hands become too soiled during a
particular task.
All kitchen staff members should wash hands as often as possible
regardless of whether they are gloves or not.
Temperature Danger Zone
All products will need to be maintained either below 41 degrees
or above 140 degrees with the exception of certain dry goods that
do not require refrigeration. Prepped products will always have
to be below 41 or above 140.
33
Kitchen Flight Plans A.M,
 Arrive in uniform and punch in at scheduled time.
 Wash your hands. Wash your hands throughout your shift.
 Check-in with opening manager/shift leader for prep sheet and/or any special instructions or








events you need to know.
 Assess your prep sheet
 Assess your stations on hand prep levels
 Determine priority prep items
 Determine priority portioning items
Red Buckets or sanitation buckets with towels made properly and put into stations. Maintain
throughout shift- change every 4 hours.
Prepare dish area — compartment sink — fill, distribute trash cans in stations.
Turn on any equipment – pizza oven, flat top, deep fryers, etc
Collect necessary tools for stations
 Prep sheets, recipe sheet, line check sheets
 Labels, day dots, marker
 Disposable gloves
 Spatulas, ladles, tongs, pizza cutters & knives
Remove station covers, refrigeration working properly, quality check existing product and
discard anything out of date.
Start prep
45 minutes prior to opening
 Review line check. Determine any 911 issues. Correct all issues on line check.
 Communicate with manager/shift leader.
Execute opening shift
 Work with food safety and sanitation in mind.
 Wipe down counter tops with sanitizer solution throughout shift.
 Change gloves frequently. Focus on preventing cross contamination. Sweep
stations floor throughout shift.
 Utilize recipe cards / sheets
 Follow Movie Tavern standards
1. Cook times
2. Spec adherence
3. Flow of kitchen – tickets
4. Food presentation
Keep in mind that each shift consists of 3, 4, or 5 rounds
You will need to assess stations after each round – depending on business.
Stock stations to appropriate level
Don’t over fill pans / containers.
Before shift ends
 Wipe down counter tops, coolers, gaskets and equipment.
 Empty trash, take out trash, change sanitation buckets.
 Check out with manager
 Punch out
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Kitchen Flight Plans P.M.
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Arrive in uniform and clock-in at scheduled time.
Wash your hands. Wash your hands throughout your shift.
Check-in with manager/shift leader
Check that red buckets or sanitation buckets are in place. Maintain throughout shift.
 Assess stations
 Assess your on hand station product levels
 Determine 911 items — stock
 Determine priority portioning items
Walk through dish area — compartment sink – Is it up to par? Are trash cans in stations?
Prep if necessary — If communicated to you by AM manager or shift leader.
45 minutes prior to E1 round
 Review PM line check. Determine any 911 issues.
 Communicate with FOH & BOH manager/shift leader.
Execute shift
 Work with food safety and sanitation in mind.
 Wipe down counter tops with sanitizer solution throughout shift.
 Change gloves frequently. Focus on preventing cross contamination. Sweep
stations floor throughout shift.
 Utilize recipe books.
 Follow Movie Tavern standards
1. Cook times
2. Spec adherence
3. Flow of kitchen – tickets
4. Food presentation
Keep in mind that each shift consists of 3, 4, or 5 rounds
You will need to assess stations after each round – depending on business.
Stock stations to appropriate level
Don’t over fill pans / containers.
Begin closing down stations
 Wipe down counter tops, coolers inside & out, clean gaskets.
 Shut off and detail clean all equipment
 Empty trash, take out trash,
 Sweep – clean floors
 Labels on all items
 Return any proteins / food products to walk in
 Check out with manager
 Punch out
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Station Procedures and Weekly Opps
Station Procedures give a detailed description of the procedures to follow when opening and
closing a station. Station procedures have a listed diagram of all product placement, pan size
and things to look for to insure product quality control.
All stations use this technique of training. Give a detailed description of work load and how to
STOCK.
Flight Plans have been incorporated into this manual on the preceding pages.
Remember it’s all about quality.
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FOLLOW 3 AGENDA
Clock In – Clock Out
Clock in or out. Be sure to clock in before you start work
Work Experience/Quiz
Explain how Follow 3 will go. Discuss work experience game-plan & expectations.
New employee works to meet goals for today. Be sure to check boxes when done.
 Work entire shift with trainer. Trainee works more and takes on more of the
work load and line builds as the day progresses.
 Prep for station
 Able to utilize Prep sheets without help
 Conduct a line check for training station only with trainer.
 Practice Safe Habits
 Label all product by following label program
 Line builds and plate ware are being checked off as you make items. All must
be checked off before leaving. If not---make items to check off.
 Take your station specific test
 Discuss final validation. Shift game-plan for tomorrow.
Set up For Success
Be sure to ask questions.
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Green Light
Kitchen Certification
Cast Member File
1. Personnel Forms
_____ All new hire paperwork
_____ Appropriate certifications
_____ Employee Handbook Receipt
_____ Signed Application
2. Written Tests
_____ Sauce & Sides Quiz
_____ Safety & Sanitation Quiz
_____Station Specific Wuiz
3. Certification Checklist
_____Food Handlers
Uniform Standards
_____ Movie Tavern Black Chef Coat
_____ Pressed, Creased Black Pants or
chef pants
_____ Black Belt
_____ Black Socks
_____ Black Polishable Slip Safe Shoes
_____ Flashlight
_____ Appropriate Personal Hygiene
____________________________
New Team Member Signature
Teamwait
Service Standards
_____ Works as a team with other employees_______ 10’ 5’ Rule
_____Understands Flight Plan
_______ Knows & communicates ticket times
_____ Asks for help when needed
time____ Handles Guest Complaints using LAST
_____ Shows awareness for
___Safety & Sanitation Knowledge
“The Eye of the Guest”
_____Sauce & Sides Knowledge
_____ Knows hot food hot-cold food cold
______Tray Service Knowledge
theory
____ABC’S of Cleaning knowledge
_____ Upholds product quality standards
____Knowledge of silverware roll
_____ knows Expo Etiquette
____Knowledge of using beverage napkins
_____ Completes opening, shift change, and
Or coasters 100% of time.
closing duties
____Restroom Checks
_____ Completes Weekly Ops Duties
____Trash runs
____Sanitizer spray bottles
____Colored straw program
Menu Knowledge
_____ Appetizers
_____ Pizzas
_____ Pitas & Salads
_____Sandwiches & Wraps
_____ Burgers, Sliders & More & More
_____ Desserts
_____Breakfast Menu
_____ Kid’s Meals
_____ LBW Knowledge for drink running
_____ Sauces and Sides Knowledge
_____Popcorn – Popping & Maintenance
___________________________
Manager’s Signature
____________________________
Trainer Signature
____________________________
Date
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