(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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What are the goals for ICOS, Labor, speed and VOC?
What two things make the most impact on customer service.
How do you know What position you are working?
How often should an MIC walk be done?
How many tortillas can you grill at once?
How often should sanitizers be changed?
Temp of Hot items should be over what?
What is the red book and how often is it filled out?
How do you pull items from the thermalizer?
Name 3 food safety Criticals
Correct Build of a burrito supreme
What is the proper ppm of the sanitizers?
What should you always upsell when taking an order?
Temperatures of the handwash sink and dish sink should be what?
what is an OTJ and where do you find it?
What is the nighttime carryover procedure?
What is the weight of a taco?
What tools do a manager use to run a shift?
what is the weight of a level scoop of steak?
Temp of cold items should be under what?
How much does a level scoop of beef or chicken weigh?
How often should product be stirred on the line?
What is VOC?
What is the most important items on an OTJ called?
What is the 4 step training method?
What is square one and where do you find it?
Explain what triple check means.
What are our top 3 icos opportunities today?
what is TRED?
What tells you how to do your position?
What should a pototo rito weigh?
What are the two places that make the most impression on customers?
