Abilityto bebelievedREpeatingorders back toguest beforesubmitting themto the kitchenChinaCapHowand whenemployeesshouldrespond toemergenciesMove it totheRefrigeratorEmployerInterpersonal.33HarrassmentSo the managercan follow upwith the guestsand takecorrectiveactionAmericanOpenReceivesimpleinformationabout thecandidatePortfolioBag orbundle offreshherbsNotify and trainemployeesaboutdangerouschemicalsSolanineRouxFood,Oxygen,andMoistureSpreadingpathogensfrom onesurface or foodto anotherIn aseparatearea awayfrom foodConclusionAddflavorto foodRoastingAbilityto bebelievedREpeatingorders back toguest beforesubmitting themto the kitchenChinaCapHowand whenemployeesshouldrespond toemergenciesMove it totheRefrigeratorEmployerInterpersonal.33HarrassmentSo the managercan follow upwith the guestsand takecorrectiveactionAmericanOpenReceivesimpleinformationabout thecandidatePortfolioBag orbundle offreshherbsNotify and trainemployeesaboutdangerouschemicalsSolanineRouxFood,Oxygen,andMoistureSpreadingpathogensfrom onesurface or foodto anotherIn aseparatearea awayfrom foodConclusionAddflavorto foodRoasting

PS 1 #1 - 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. Ability to be believed
  2. REpeating orders back to guest before submitting them to the kitchen
  3. China Cap
  4. Howand when employees should respond to emergencies
  5. Move it to the Refrigerator
  6. Employer
  7. Interpersonal
  8. .33
  9. Harrassment
  10. So the manager can follow up with the guests and take corrective action
  11. American
  12. Open
  13. Receive simple information about the candidate
  14. Portfolio
  15. Bag or bundle of fresh herbs
  16. Notify and train employees about dangerous chemicals
  17. Solanine
  18. Roux
  19. Food, Oxygen, and Moisture
  20. Spreading pathogens from one surface or food to another
  21. In a separate area away from food
  22. Conclusion
  23. Add flavor to food
  24. Roasting