3Beverageson 1Check5 HKFRin 1Shift4Appetizerson 1CheckEach teammemberneeds towrite 1 WAYslip1 WokItem with2 differentproteins1 Checksubtotal of$250 ormoreDemonstrateseat numbersat TBLs 57, 30,Private Room,43-44, and 50-512Dessertson 1CheckName the9 MajorAllergens2 ChefSpecialsin 1 ShiftEach TeamMember needsto complete theirweekly sidework and have itsigned off2 Glassesof Wineon 1CheckName allnigiri inJapanese1 orderGyozaName allof ourwell liquorWhat are the3 SnoqualmieCasino GlobalGuest ServiceStandards3Beverageson 1Check5 HKFRin 1Shift4Appetizerson 1CheckEach teammemberneeds towrite 1 WAYslip1 WokItem with2 differentproteins1 Checksubtotal of$250 ormoreDemonstrateseat numbersat TBLs 57, 30,Private Room,43-44, and 50-512Dessertson 1CheckName the9 MajorAllergens2 ChefSpecialsin 1 ShiftEach TeamMember needsto complete theirweekly sidework and have itsigned off2 Glassesof Wineon 1CheckName allnigiri inJapanese1 orderGyozaName allof ourwell liquorWhat are the3 SnoqualmieCasino GlobalGuest ServiceStandards

Week 3 BING - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
  1. 3 Beverages on 1 Check
  2. 5 HKFR in 1 Shift
  3. 4 Appetizers on 1 Check
  4. Each team member needs to write 1 WAY slip
  5. 1 Wok Item with 2 different proteins
  6. 1 Check subtotal of $250 or more
  7. Demonstrate seat numbers at TBLs 57, 30, Private Room, 43-44, and 50- 51
  8. 2 Desserts on 1 Check
  9. Name the 9 Major Allergens
  10. 2 Chef Specials in 1 Shift
  11. Each Team Member needs to complete their weekly side work and have it signed off
  12. 2 Glasses of Wine on 1 Check
  13. Name all nigiri in Japanese
  14. 1 order Gyoza
  15. Name all of our well liquor
  16. What are the 3 Snoqualmie Casino Global Guest Service Standards