What is thenighttimecarryoverprocedure?What are thegoals forICOS, Labor,speed andVOC?What shouldyou alwaysupsell whentaking anorder?What isthemakeupprocess?What issquare oneand wheredo you findit?How do youpull itemsfrom thethermalizer?what is anOTJ andwhere doyou find it?What is thered book andhow often isit filled out?How oftenshould anMIC walkbe done?Temperaturesof thehandwash sinkand dish sinkshould bewhat?Temp ofHot itemsshould beover what?How oftenshouldsanitizers bechanged?Name 3foodsafetyCriticalsWhat are thetwo places thatmake the mostimpression oncustomers?What isthe 4 steptrainingmethod?How do youknow Whatposition youare working?CorrectBuild of aburritosupremeExplainwhat triplecheckmeans.How manytortillas canyou grill atonce?How muchdoes a levelscoop of beefor chickenweigh?Temp ofcold itemsshould beunder what?What are ourtop 3 icosopportunitiestoday?What two thingsmake the mostimpact oncustomerservice.What is themostimportantitems on anOTJ called?What isthe properppm of thesanitizers?What tellsyou howto do yourposition?What should athermometerbe calibratedto?What isVOC?What toolsdo amanager useto run ashift?what isTRED?How oftenshouldproduct bestirred on theline?what is theweight of alevel scoopof steak?What isthe weightof a taco?Whatshould apototo ritoweigh?What is thenighttimecarryoverprocedure?What are thegoals forICOS, Labor,speed andVOC?What shouldyou alwaysupsell whentaking anorder?What isthemakeupprocess?What issquare oneand wheredo you findit?How do youpull itemsfrom thethermalizer?what is anOTJ andwhere doyou find it?What is thered book andhow often isit filled out?How oftenshould anMIC walkbe done?Temperaturesof thehandwash sinkand dish sinkshould bewhat?Temp ofHot itemsshould beover what?How oftenshouldsanitizers bechanged?Name 3foodsafetyCriticalsWhat are thetwo places thatmake the mostimpression oncustomers?What isthe 4 steptrainingmethod?How do youknow Whatposition youare working?CorrectBuild of aburritosupremeExplainwhat triplecheckmeans.How manytortillas canyou grill atonce?How muchdoes a levelscoop of beefor chickenweigh?Temp ofcold itemsshould beunder what?What are ourtop 3 icosopportunitiestoday?What two thingsmake the mostimpact oncustomerservice.What is themostimportantitems on anOTJ called?What isthe properppm of thesanitizers?What tellsyou howto do yourposition?What should athermometerbe calibratedto?What isVOC?What toolsdo amanager useto run ashift?what isTRED?How oftenshouldproduct bestirred on theline?what is theweight of alevel scoopof steak?What isthe weightof a taco?Whatshould apototo ritoweigh?

MTM BINGO - Call List

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