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Dough Management
Updated about 3 years ago
Info about proper dough management.
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Ranch Water
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MakeSide with Pasta
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Completing a Payroll Confirmation PSC on the Landing Page
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Employee Data Flow between Recruitment, HR, POS, and Scheduler
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Fontana table review
General Rules about Prep
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Pizza Room, Opening and Closing
Pizza Prep
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Server Cheat Sheet
Pulling
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Sandwiches
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BOH Commonly Used Phrases
Food Safety video
BOH Preventing Contamination
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Skinny Rita (2022 version)
How to boil out a fryer
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Time & Temperature Control
Starters/Appetizers
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Sand Room Shift Change
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Toppings A Study Guide
Moore/Norman FoodHandler Card
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Food Safety Video
Sandside w/pasta
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Starters/Appetizers picture training
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Cash/Curbside situational topics
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Common Menu Issues
How to close out a cash drawer
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Alcohol Pour Summary
How to Login to Stratex HR
Blueberry Lemondrop
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Specialty Drinks, Wines, Liquor
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Phone Answering with Curbside
Cleaning & Sanitation
How to Split Checks in Toast
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Slapping
'57 Thin Dough
Saucing Pizzas
Wine menu
How to Reprint an Itemized Receipt or a Credit Card Slip
Checking the Balance on a Gift Card
Finding Cover Counts With Advanced Filters
Opening a Second Drawer.
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How to 86 and item or Add An Available Quantity
How to audit hours in Toast
Understanding The Group Cash Report
How to Set Up a House Account (For Employee Food)
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Kid's Menu
Cheesing
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Sauces Prep
Accessing a New Hire In Stratex
Declaring Support Tips In Toast
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