Opening Duties Turning on Equipment Stocking Make Table Guidelines Food Preparation Hourly Duties Duties Explained Hourly Checklist Closing Duties

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2 Opening Duties Turning on Equipment Stocking Make Table Guidelines Food Preparation Hourly Duties Duties Explained Hourly Checklist Closing Duties Duties Explained Closing Checklist Deep Cleaning Checklist Duties Explained Checklist

3 TURNING ON THE EQUIPMENT This section will explain how to turn on the In B tween equipment so that you may safely begin cooking. Toaster Oven: To turn on the toaster at when opening please press Profile 1 twice. The toaster will begin to heat. Once it has completed heating it will run on a regular cycle. Please turn off the toaster when you are not using it. To temporarily turn off the toaster DO NOT hit Off. This will completely shut down your toaster. Hit the Idle button and this will turn it off. To turn it back on hit Idle twice. Panini Press: The panini press will be used to create a grilled cheese sandwich. To turn on the panini grill, plug both plugs in, and turn the dial to 450 degrees.. TV s: There are two TV s inside the In B tween area. They both have power buttons on the right side. Press these buttons to turn them on. There are two TV s in the front of the In B tween area; both of them need to be turned on (The soup TV will need to be set up to display the soup options for the day). The following instructions will help you setup the soup TV: Grab the keyboard that is underneath the left-hand knife container, on the sandwich side. Plug this keyboard into the USB slot of the PC, behind the soup TV (the left hand TV if you are facing the customer side of in b tween). With the TV on, edit the powerpoint to say what the day s soups are by pressing the escape button. You should be able to navigate the powerpoint using the arrow keys. When finished, press F5 to show the powerpoint. Put the keyboard back underneath the sandwich prep counter.

4 STOCKING EQUIPMENT AND PAPER SUPPLIES The list of equipment and paper supplies for In B tween is as follows: Wrapping tin foil Plain White Sandwich Wrapping Paper Simple Select Wrapping paper Portion Cups and Lids Salad to-go boxes Sani Bucket Bar Towels Stickers FOOD Each area will have different food items and some areas share storage spaces. This section will explain what food items are needed in the In B tween area and where those items can be found or placed. Due to the fact that there are more items involved in opening the In B tween station than any other area, this Stocking the Food list is separated into where the items can be found. Please refer to your stocking list for amounts of each item you need to have in your area. FREEZER Grilled Chicken Pulled Pork Green Peas Corn Soba Noodles FRIDGE 1 Sliced Tomatoes Bacon Strips Mayo Ranch Red Onions Green Peppers Soups

5 FRIDGE 3 Provolone Cheese Pepper Jack Cheese Swiss Cheese American Cheese Shredded American Cheese Shredded Parmesan Cheese Leafy Romaine Sliced Ham Sliced Turkey Pepperoni Slices Spinach Cucumbers Green Cabbage Strawberries Hard Eggs (Steam for 20 min) Shredded Bacon Fat-Free Ranch Chopped Romaine Mixed Greens Spinach SAUCE SINK SHELF Chipotle Mayo Raspberry Vinaigrette Honey Mustard Spicy Mustard Bistro Sauce DRY STORAGE AREA Banana Peppers (in Jars) Jalapeno Peppers (In Can) Olives (In Can) Black Beans (In Cans) Soup Bowls Soup Cups Soup Lids BACK ROOM Oil Red Wine Vinegar IN B TWEEN FRIDGE Pesto Ranch Pickle Chips Sesame Ginger Sauce Caesar Dressing Balsamic Mayo UNDER THE TOASTER OVEN Spinach Wraps Wheat Wraps Cranberries Almonds

6 Spinach Deep Leaf Lettuce Deep Leaf Lettuce Deep Metal Tomato Deep Metal Jalapeno Rectangle Banana Pepper Rectangle Green Pepper Rectangle Olive Rectangle Pickle Chips Rectangle Cucumber Rectangle Avocado Rectangle Onion Rectangle Garlic Butter Rectangle Metal Cheese Deep Large Rectangle Cheese Chicken Rectangle Pulled Pork Rectangle Cheese Pepperoni Rectangle Metal Roast Beef Deep Metal Turkey Deep Metal Ham Deep Metal Bacon Deep Metal Sandwich Prep Rail Guide: The following table will help you stock the sandwich prep area. Place any extra containers of the above mentioned items into the fridge underneath the sandwich prep fridge. Fill up the containers, as needed. You should also have one bottle for each sauce in this section.

7 Salad prep Area: The following table will help you stock the salad prep area. Long Deep Romaine Long Deep Mixed Greens Long Deep Spinach Place any extra containers of the above mentioned items into the fridge underneath the salad prep area, the In B tween fridge, or the fridge 1. Fill up the containers, as needed. Cabbage Shallow Chicken Shallow Bacon Shallow Corn Shallow Black Beans Shallow Onion Shallow Egg Shallow Cucumber Shallow Olive Shallow Peas Shallow Green Pepper Shallow Tomato Shallow Almond Shallow Empty Dressing Cheddar Shallow Empty Portion Cups Parmesan Cranberry Shallow Shallow

8 The In B tween Fridge: Place any extra sauces and chicken portions into the In B tween fridge. Under the Toaster Oven: The following items will be kept underneath the toaster oven. Spinach wraps Wheat wraps Cranberry bags Sliced almond bags. To Go Boxes Under the Kettles: All soup containers and lids should be kept underneath the kettles. Always make sure that you have enough containers and lids for the day stocked next to your sneeze guards above the kettles.

9 PREPARING THE FOOD This section will explain how to prepare build-your-own sandwiches, select sandwiches, grilled cheese sandwiches, salads, wraps, and soups for the In B tween area. Please do not use substitutes and follow all recipes to the letter. It keeps food costs where they should be. If customers have any concerns and try to argue this (i.e. but they always do this for me, Since when was that a policy ) do not argue, and do not cave in, as this only reinforces negative behavior and lets them think that they can get away with it again in the future. Alternatively, KINDLY ask if they would like to discuss our policy with a manager and if they wish to do so find one to help de-escalate the situation. BUILD-YOUR-OWN SANDWICHES The following are steps to craft a build your own sandwich: 1. To prepare any sandwich, you must first ask which bread the customer would like, and place it on a piece of foil (regardless of whether it will be toasted or not). Then cut the bread down the side about ⅔ from the top, and break the spine. There are seven different kinds of bread (white, wheat, sourdough, jalapeno cheddar, and Italian Parmesan). 2. Ask the customer which meat they would like, fold it in half, and place it on the bottom section of the bread. Available meats and their build-your-own portions are as follows Slices for Turkey, Ham, or Roast Beef 4. 4 Slices for Pepperoni, or Bacon (Bacon should be wrapped in foil and sent through the toaster regardless of whether the sandwich is toasted) bag Chicken, or Pulled Pork (each weigh 2.5 oz) 6. Ask which cheese they would like, and place it on the top of the bread covering as much of the bread as possible. This ensures that the sandwich has no dry bites, and that it will not dry out the bread during the toasting process. Cheese portions for all build-your-own sandwiches are 2 half slices, unless they choose to forgo meat and have veggies and cheese only in which case they get 4 slices (two on roof and two on floor of the bread).

10 7. Ask if they would like it toasted, and proceed accordingly. If they choose to not have it toasted this does not give them a free pass to cut in front of others in the line as this can cause a lot of confusion during a busy rush, so continue to dress sandwiches in the order the customers are in line. 8. Ask which veggies and sauce the customer would like. Excluding lettuce or spinach all veggies will go on first, in no particular order, strive to evenly cover the surface of the sandwich with each veggie so they get the same amount of each veggie in each bite. Next add the sauce of their choice, don t overdo it on the sauce, and if they want more they will ask for more. Lettuce and spinach should be the final add-on to the sandwich as this helps to trap the sauce inside the sandwich, and prevents it from smearing it onto the wrapper. 9. Remove sandwich from the foil and place on a blank white wrapping paper, proceed to wrap it up, and put any appropriate stickers (add meat, add avocado, add cheese) on the outside. 10. Hand the customer their sandwich. SIMPLE SELECT SANDWICHES The process for making a simple select sandwich is very similar to a build-your-own with only a few differences. Each simple select sandwich will get their choice of bread, the same portion of cheese of their choice, and their choice of veggies and sauce. Specific meat portions are as follows. Turkey Bacon Avocado 3 slices of turkey 1 slice of bacon ¼ thinly sliced avocado Chicken Bacon Ranch (Toasted Only) 1 bag of chicken 2 slices of bacon BBQ Pork n Bacon (Toasted Only) 1 bag of pulled pork (add bbq sauce before toasting) 2 slices of bacon Classic Italian 4 slices pepperoni 2 slices of ham Club Sandwich 2 slices ham (layered every other with the turkey) 2 slices turkey 1 slice bacon

11 GRILLED CHEESE SANDWICHES Grilled cheese sandwiches are fairly simple compared to build-your-own and select sandwiches. We offer basic grilled cheese sandwiches, and monster grilled cheese sandwiches. We absolutely CAN NOT make a simple select into a grilled cheese unless they pay for each additional meat separately due to pricing. Basic Grilled Cheese Ask whether they would like wheat or white bread. Lightly spread garlic butter on one side of each slice of bread (this will the outside). On the inside (unbuttered) portion of the bread add the cheese of the customer's choice. All cheese portions are 6 half-slices of cheese. (3 on each slice of bread. Put through the toaster They cannot add veggies or sauce to a basic grilled cheese as there is no real way to keep customers honest about this, so fold the bread slices together, LIGHTLY spray the panini press, and place the sandwich on it diagonally and bring the top down lightly compressing the sandwich. Cook until crispy, and golden brown (roughly 2½ to 3 minutes) All basic grilled cheeses are to be cut into 4 slices as this is how the cashier will know what to charge them for. Monster Grilled Cheese Same as Basic Grilled Cheese Add meat of customers choice (portions are the same as for the build-your-own sandwiches Put through the toaster Add veggies and sauce that the customer selects LIGHTLY spray the panini press, and place the sandwich on it diagonally and bring the top down lightly compressing the sandwich. Cook until crispy, and golden brown (roughly 2½ to 3 minutes) All Monster grilled cheeses are only cut in half as this lets the cashier know what to charge them for.

12 SALADS AND WRAPS There are five different kinds of salads and wraps: oriental chicken, bbq chicken, caesar, garden, and strawberry spinach crunch. The ingredients for each selection should be the same in both salad and wrap form. For example, a caesar salad should have the same ingredients as a caesar wrap--minus the wrap, of course. The following instructions will help you know which ingredients go into each salad or wrap. For the wraps add all toppings onto their wrap of choice (spinach, or wheat), and then sauce, and then LASTLY add the lettuce that comes with the wrap as this will help in the wrapping process. Wraps get wrapped in the white paper All toppings minus meats and lettuces will get a 2 oz portion cup to maintain consistency. BBQ CHICKEN (with Ranch dressing) CAESAR (with Caesar dressing) GARDEN (with Ranch dressing) ORIENTAL CHICKEN (with Sesame Ginger dressing) Romaine lettuce, portioned chicken w/bbq sauce (1 bag), black olives, black beans, red onion, diced tomatoes, and tortilla strips. Romaine lettuce, shredded bacon, portioned chicken (1 bag), black olives, red onion, diced tomatoes, and parmesan cheese. Mixed greens, green peas, green peppers, cucumber slices, diced tomatoes, black olives, boiled egg (1 sliced), and cheddar cheese Mixed greens, green cabbage, portioned chicken (1 bag), corn, boiled egg (1 sliced), sliced almonds, and fried saba STRAWBERRY SPINACH CRUNCH (with Raspberry Vinaigrette) Spinach, cucumber slices, strawberries, cranberries, sliced almonds, and parmesan cheese.

13 SOUPS The In B tween area will have different soups each day. The following instructions will help you prepare them effectively for your customers. The soups on a daily basis will be located in the #1 fridge, back left hand side second shelf down. Please read the labels to make sure that it is even soup that you grab. Soups need to be heated up to 165 degrees in the soup kettles in the sandwich area. Check to see if the soups are frozen when you first open. If so make sure to get them in the Kettles asap. It can take a bit longer if frozen. Turn the kettle dials should be turned to the one o clock position. Open the bags and pour them into the kettles. Stir every few minutes while heating up. Test the soups to make sure that they are heating and tasting adequately. If you don t know how they should taste, ask a supervisor/manager to test them. Soups are served with sourdough rolls that come each morning with the bakery order.

14 All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe what is included in the In B tween hourly checklist. Stock food and supplies Refill the top counter sandwich and salad prep areas. Stir soups: Soups need to be stirred and temped. Sanitize all areas: This includes the counters, fridges, knives, cutting boards, prep areas, kettles, toasters, walls, and panini presses. You should sanitize the cutting boards every 5 minutes to keep them clean, regardless of the line of people. Take hot, soapy water and scrub any messes or spills, and then go over the areas with a clean sanitizer rag. Wash the sauce bottles: Bottles can be sent to the dishroom to be washed, but lids must be washed at the bottle washing station. This is to prevent the loss of lids. Thoroughly scrub the lids with hot, soapy water and replaced them in the lid bin. Clean the glass: Use the window cleaner to clean all of the glass that surrounds the In B tween area. Empty the garbages: Take out full garbage bags, replace them with new ones. Breakdown all cardboard boxes and take them to the recycle bin. Sweep: Make sure that all areas of the floor, including the hard to reach spaces, are swept. Wash bottle sink: Take hot, soapy water and scrub the bottle sink. If there is food built up around the bottom of the sink or in the drain, scoop it out and throw it away. DO NOT LEAVE FOOD IN THE SINK. Refill sauces: Take clean bottles and fill with needed sauces. Make sure to label the sauces, and when you place them in the fridge, to use the FIFO method.

15 In B tween Hourly Checklist 11:00am 1:00pm 3:00pm 4:30pm Stock all sandwich and salad ingredients Wipe down counters and shelves Scrub sides and inside of panini grill Temp logs Sweep including under both make tables Clean the glass Wash all sauce bottle lids Refill all sauce bottles Wipe down toaster Wipe inside and out of large fridge Wipe outside of soup kettles Wash sink and wall (by the bottles) Empty and scrub the garbages Breakdown cardboard

16 All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn t done, you will be held accountable. This section will explain the different duties that are associated with closing the In B tween area. Cover and put away the food: Make sure that all food is covered with saran wrap and put away in proper fridges. The items in the top portion of both salad and sandwich can remain there, but make sure they are wrapped tightly. Tortillas, meats, shredded cheese, and lettuces must all be wrapped as well if the bag is open. Through away the eggs at the end of the day. Opened avocados must be thrown away as well. Turn off and clean the equipment: This includes the panini presses, the toaster oven, and the kettles. To clean out the kettles, follow the instructions below. Pour remaining soup into a large container, and then pour the contents of the container into a trash bin. Fill the kettles with soapy water. Scrape the kettles clean with a metal scrubber (these are found in the mop room) Carefully pour the soapy water into the drain of the trench. Do this by using a blue lid as a shield. As you pour, the large amount of water will require shielding between yourself and the kettle, causing the water to pour into the trench. Wipe the insides and outsides of the kettle clean with clean sanitizer and a bar towel. When clean, rotate the kettles to the upside down position. Sanitize all areas: This includes the counters, fridges, knives, above and beneath cutting boards, prep areas, kettles, toasters, walls, and panini presses. You should sanitize the cutting boards every 5 minutes to keep them clean, regardless of the line of people. Scrub areas with hot, soapy water to remove messes and spills, and then go over with a clean sanitizer rag. Switch out containers: Get enough new containers for every item on the sandwich line and salad line from the back room. Switch the contents in each line into a new container. Place the old containers on a dish cart to be washed. Wash the sauce bottle lids. Clean the glass: Use the window cleaner and a clean bar towel to clean all of the glass that surrounds the In B tween area. Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad. Breakdown all cardboard boxes and take them to the recycle bin. Sweep and mop: Make sure that all areas of the floor, including the hard to reach spaces, are swept and mopped.

17 In B tween Closing Checklist Manager s Initials Stock for following day (see stocking checklist) Get new containers for line items and wrap with plastic wrap Turn off and clean panini grill/toaster Clean sauce bottle washing sink Wipe down large fridge inside and out/ use stainless steel cleaner Wash soup kettles and sanitize drain area Sanitize counters/cutting boards/knives Wash the sauce bottle lids Clean shelf underneath toaster/move items on shelf Wash hand cleaning sink Sanitize front counter Clean handles and fronts of fridges Turn off all TVs Clean the glass with glass cleaner Empty and scrub the garbages Breakdown cardboard and take it to the recycling bin Sweep and mop/ including underneath fridges and shelves Get checked off by a Manager

18 Stainless Steel Shelves/Tables: Pull everything off the shelves and tables. Wipe the shelves and tables with hot, soapy water, and then sanitize with a clean sani-rag. With a dry rag and stainless steel cleaner, polish the shelves and tables. Replace all items. Walls behind Tables: Pull the tables away from the walls (the table with the toaster and the prep table in the hallway). With hot, soapy water, scrub the walls to get rid of any stains or spills. Sanitize the wall with a clean sani-rag. Replace the tables. White Shelving/Nook: Pull all items off the self and out of the nook. With a hot, soapy water, scrub the entire area. Sanitize the area with a clean sani-rag. Replace all items. Under/Behind Salad Fridge: Pull salad fridge away from the wall. With hot, soapy water, scrub the wall behind the fridge and the back of the fridge. Sanitize the wall and the fridge with a clean sani-rag. Sweep the area underneath the fridge, and then mop with clean mop water and a blue scrubber-mop. Replace the fridge. Shelving Underneath Kettles: Pull all items off the shelves. Scrub shelves with hot, soapy water, and then sanitize with a clean sani-rag. Replace all items. Behind/Underneath Sandwich Fridge: Pull sandwich fridge away from the wall. Scrub the wall and the back of the fridge with hot, soapy water, and then sanitize with a clean sani-rag. Sweep the floor underneath the fridge, and then mop with clean mop water and the blue-scrubber mop. Toaster: Pull the crumb trays out of the toaster and dump crumbs into the garbage. Wipe the tray with a clean sani-rag. With a dry rag and stainless steel cleaner, polish the toaster. Wipe the table underneath the toaster, making sure to get all crumbs and spills. Grill and underneath grill: Scrub the grill with a scrub-brush. Wipe the entire outside of the grill with a clean sani-rag. Move the grill, and wipe the table underneath with a clean sani-rag. Replace grill. Floor Corners: Move items out of corners and scrub with degreaser and a wire scrubber. Behind trash cans/trash cans: Empty the cans, and take them to the back dock. Scrub the inside of the cans with hot, soapy water and a blue scrubbing-mop. Wipe the outside of the cans with hot, soapy water, and then sanitize. Scrub the area behind the trash cans with hot, soapy water and then sanitize. Replace trash cans. Bread Area Floor and Bins: Pull bins out of the wire rack. Wash through the dishwasher. Sweep underneath the bins and mop with clean mop water and the blue scrubber-mop.

19 Deep Cleaning Item Employee Initials Manager Initial Stainless Steel Shelves/Tables Walls Behind Tables White Shelving/Nook Under/Behind Salad Fridge Behind Kettles Shelving Underneath Kettles Behind/Underneath Sandwich Fridge Toaster Grill and Underneath Grill Floor Corners Behind Trash Cans and Trash Cans Bread Area and Bins Checked off by a Manager