(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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Correct Build of a burrito supreme
Temp of Hot items should be over what?
What tells you how to do your position?
What is the 4 step training method?
How do you pull items from the thermalizer?
What is square one and where do you find it?
What are our top 3 icos opportunities today?
What are the two places that make the most impression on customers?
What is VOC?
what is TRED?
What are the goals for ICOS, Labor, speed and VOC?
What is the proper ppm of the sanitizers?
What should a thermometer be calibrated to?
What two things make the most impact on customer service.
Name 3 food safety Criticals
How often should product be stirred on the line?
What tools do a manager use to run a shift?
what is an OTJ and where do you find it?
What is the nighttime carryover procedure?
What is the makeup process?
what is the weight of a level scoop of steak?
Temperatures of the handwash sink and dish sink should be what?
How do you know What position you are working?
What is the weight of a taco?
What is the red book and how often is it filled out?
Temp of cold items should be under what?
Explain what triple check means.
How often should an MIC walk be done?
What is the most important items on an OTJ called?
What should you always upsell when taking an order?
How many tortillas can you grill at once?
What should a pototo rito weigh?
How much does a level scoop of beef or chicken weigh?
