Prior to placing food on a plate/bowl, what should you always check for? (select all that apply)
Which of the following require approval by the Chef or supervisor? (select all that apply)
Which staff members are allowed behind the bars at all times?
What must you require from a server/bartender for a recook?
What cleaner is the only one that is allowed to be used on the restroom floor and the tile flooring in front of them?
What does the name "Level" reference?
Why do we offer specials and features? (Select all that apply)
Prior to clocking out at the end of your shift, what do you need to do?
Which of the following help in preventing falls? (select all that apply)
What should you always do prior to placing food in a cooler/freezer?
What does our small plates style of dining encourage? (Select all that apply)
If you notice that the floor is slippery, what's the first thing you should do?
Who has the authority to change your station?
Finish this sentence: If it's not hot, __________.
When handling plates with food, what area should you never touch? (select all that apply)
Who is responsible for covering my shift if I am unable to cover it?
Which of these are Lead station side work items? (select all that apply)
Where should you thaw food to avoid a possible air borne illness? (select all that apply)
Which of the following are ways to prevent a fire on the line? (Select all that apply)
When should you arrive for your shift?
What do people eat with other than utensils?
When may you use your cell phone during a shift?
What does "FIFO" stand for?
What words are not allowed at Level?
How far in advance do time-off requests need to be submitted on 7Shifts?
Which of these are Grill station side work items? (select all that apply)
How should you handle "The Aggressive Guest"? (Select all that apply)
Where can you find posted Level announcements concerning daily operations and other important information?
Where can you go to access your tax documents?
Which of these are possible causes of food borne illnesses?