EmployerInterpersonalIn aseparatearea awayfrom foodHowand whenemployeesshouldrespond toemergenciesReceivesimpleinformationabout thecandidateAbilityto bebelievedRouxSpreadingpathogensfrom onesurface or foodto anotherFood,Oxygen,andMoistureRoastingNotify and trainemployeesaboutdangerouschemicalsSolanineOpenMove it totheRefrigeratorAddflavorto foodBag orbundle offreshherbsChinaCapAmerican.33HarrassmentREpeatingorders back toguest beforesubmitting themto the kitchenConclusionPortfolioSo the managercan follow upwith the guestsand takecorrectiveactionEmployerInterpersonalIn aseparatearea awayfrom foodHowand whenemployeesshouldrespond toemergenciesReceivesimpleinformationabout thecandidateAbilityto bebelievedRouxSpreadingpathogensfrom onesurface or foodto anotherFood,Oxygen,andMoistureRoastingNotify and trainemployeesaboutdangerouschemicalsSolanineOpenMove it totheRefrigeratorAddflavorto foodBag orbundle offreshherbsChinaCapAmerican.33HarrassmentREpeatingorders back toguest beforesubmitting themto the kitchenConclusionPortfolioSo the managercan follow upwith the guestsand takecorrectiveaction

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