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