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

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