(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.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
what is the weight of a level scoop of steak?
Temperatures of the handwash sink and dish sink should be what?
What are the two places that make the most impression on customers?
what is an OTJ and where do you find it?
What should you always upsell when taking an order?
How many tortillas can you grill at once?
What are our top 3 icos opportunities today?
What is the proper ppm of the sanitizers?
What is the 4 step training method?
What is the most important items on an OTJ called?
Temp of cold items should be under what?
What should a thermometer be calibrated to?
What is square one and where do you find it?
How often should an MIC walk be done?
What is the red book and how often is it filled out?
Explain what triple check means.
How do you pull items from the thermalizer?
What tools do a manager use to run a shift?
What is the makeup process?
What is the nighttime carryover procedure?
What should a pototo rito weigh?
How do you know What position you are working?
What two things make the most impact on customer service.
What tells you how to do your position?
Name 3 food safety Criticals
How often should product be stirred on the line?
What are the goals for ICOS, Labor, speed and VOC?
How much does a level scoop of beef or chicken weigh?
