What you need to know

Well done on completing your first twelve weeks of training!

We want to make sure you are confident in your skills and knowledge so we have set you a challenge!

Complete the questions and activities on this sheet. Your 12 week job chat is scheduled for the following time

and date ……………………………………………… Some activities will require assistance from your Line Manager.

Once you have completed the challenge, bring this to your 12 week Job Chat.

Good Luck

12 Week Challenge

How to…

Team Members

March 2009

LB43

1. Why do we need to fully prepare for our peaks?

6. What are the 1st 5 questions on the Licensing Test?

2. Why must we always put customers first?

3. What action would you take if more than 2 people were in your queue?

7. Calibrate the probe, take & record the temperature of your chillers

4. Name 10 products you sell.

5. Why is it important to look good at work?

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

1.

2.

3.

4.

5.

Colleague Name: _____________________ ____________________ Start Date: _________________

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12 Week Challenge

cont.

How to…

Team Members

March 2009

LB43

8. Why do we monitor & record temperatures regularly?

9. Why do we constantly monitor the seating area?

12. Why is it important to keep busy during quite periods?

10. What impact does high waste have on your units finance?

11. Put these table clearing steps in order

1. Wipe table with cloth on to hand

or tray, NOT THE FLOOR

2. Approach the table, have a clean cloth

and spray bottle with you

3. Clean splashes, stains etc.

from the table talker

4. Check for gum under table top,

remove if necessary.

5. Remove any debris from chairs and

reposition correctly around the table

6. Once clear of debris,

spray table and wipe

7. Make sure you wipe the table fully

including the edges, if 2 tables are
together, separate the tables
and wipe debris collection
from the middle

7. Return any other condiments to the

condiment station, clean if needed

ORDER:

1.

2.

3.

13. Identify 3 things you must do whilst merchandising

1.

2.

3.

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12 Week Challenge

cont.

How to…

Team Members

March 2009

LB43

15. Name the 5 steps to customer service

16. Why do we use FIFO?

17. Why must we follow planograms?

18. How many deliveries do we receive a week?

19. Where will you find replacement POS?

14. What do you do if someone has a serious food complaint?

Manager sign – completed to standard

Date:

1.

2.

3.

4.

5.

20. How do you identify forged banknotes?

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12 Week Challenge

cont.

How to…

Team Members

March 2009

LB43

What do you feel has gone well since your 8 week review?

What training have you completed in the last 4 weeks?

What training/development is required? – note any outstanding training

After discussion and agreement please note targets set for the new colleague.

Summary – Please comment on the new colleagues general performance

What has gone not so well? – What could be done differently?

New colleague signature

Reviewing Manager signature

Date

Week 4 review date

Week 8 review date

Week 12 review date

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