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