50 terms

Red Robin Training

How are the burgers done?
Pink, no pink, or well done
7 cheeses?
American, Blue cheese crumbles, cheddar, mozzarella, provolone, swiss, pepper-jack
Big 3?
mayo, lettuce, tomato
Big 4?
mayo, lettuce, tomato, pickle
Big 5?
mayo, lettuce, tomato, pickle, onion
Big 6?
mayo, lettuce, tomato, pickle, onion, red pickle relish
What do all burgers that start with "B" get?
big 3
What kind of cheese do all bbq burgers get?
What does the rr gourmet cheeseburger get?
big 6 and guests choose the cheese
Vegetarian choices?
Gardenburger brand and boca burger brand
Which burger has no cheese?
What cheese goes on the mushroom burger?
What does the guacamole burger not have?
What does the cali burger not have?
What goes on the royal red robin burger?
bacon, cheese, egg, mayo, lettuce, tomato
What's the definition of a smiling burger?
A smiling burger wows our guests every time! The bun is wrapped, never torn. All ingredients are fresh and visible 100% of the time!
Service wear
red round basket
Fountain sodas?
coke, diet coke, sprite, hi c, root beer, dr. pepper
apple, orange, lemonade, cranberry, grapefruit, pineapple, tomato, fruit punch
how is coffee served?
coffee mug with a teaspoon on the side, 2 creamers upon request, no saucer
milkshake flavors?
chocolate, vanilla, strawberry, blueberry-vanilla, banana, raspberry or peach
ingredients and amounts in freckled lemonade?
mound glass of ice, 2 oz strawberries, 5 oz lemonade in a tornado glass with a lemon wedge and a large red straw
rookie magic ingredients?
a. w. c. 3 oz vol., rainbow sprinkles 1/8 oz, oreo cookie, large red straw
What do malts get that milkshakes don't?
1st step in responsible service?
knowing the effects alcohal has on the human body
factors that effect absorption rate?
gender, body size, rate of consumption, lack of food, medications
only what can eliminate alcohal from the body?
what to do if a customer reaches level 2 consumption? (2)
offer food or non-alcoholic beverages to the guest, keep the manager informed
what to do if a customer reaches level 3 consumption? (3)
notify manager immediately, stop further alcohal consumption, serve complimentary food
What age should a customer be carded?
viable forms of identification?
passport, military i.d., state i.d., liscense
propper concentration for quat sanitizer?
220 ppm
nine locations of quat sanitizers?
nieco/broiler, hot side, cold side, saute, prep, all side stations, rc, dmo, expo/salad station
towels per quat bucket?
2 locations for quat towels?
bucket or hand
how often should the quat buckets be changed?
every 2 hours or as needed
handwashing procedure: using soap and hot water, scrub ____ for at least ____. Rinse with ____. Dry with a ____ towel.
hands and wrists, 30 seconds, hot water, single-use/disposable
always wash hand after... (3)
clocking in, using the bathroom, blowing nose, coughing, and sneezing
critical control point def.
steps where special care is necessary in order to minimize potential food-borne illness
chicken ccp...
165 degrees
seafood ccp...
145 degrees
rad burger/petite burger
165 degrees
some pink burger...
160 degrees
child with a 6 ounce burger ccp...
175 degrees
danger zone ccp...
41 degrees to 140 degrees
food contact surfaces-
all food contact surfaces must be kept sanitized, free of debris, and without stains or cracks
feet from an accident...
10 foot perameter
bandages worn?
red robin blue bandages
all bandages worn on hands must be covered by... (2)
finger cot or food glove
All toxic items must be properly ____, _____, and ____.
stored, labeled, and used