EXPECTATIONS XPECTATIONS:

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1 TRAINING SCRIPTS SLAP TOOLS REQUIRED EQUIRED: Arrange the following in advance of your training session: Place the following dough balls onto one tray in the walk in cooler. Mark the tray Training-Do Not Use. Place the correct day dot on the following dough balls to provide a visual for the trainee. One medium over proofed dough ball that exceeds the 72-hour time limit. One medium under proofed dough ball that is under the 48-hour time limit. One medium dough ball that is within the acceptable range of hour time limit. Assemble 15 minutes prior to training. Slap SOC Dough scraper Dusting flour One (1) tray of personal, small, medium, and large dough balls Pizza screens Sprint machine Bills Pen Pencil Bread Stick SOP Thin Crust VTA Personal Pizza VTA Gluten-smart Crust VTA Gluten-smart Crust Designated Gluten-smart screen Cheezy Bread SOP Cheezy Bread VTA Tuscan Flatbread SOP Tuscan Flatbread VTA 8 Square pan Butter Spatula Butter portioning scoop Chocolate Chunk Pretzel cookie VTA CUSTOMER EXPECTATIONS XPECTATIONS: Discussion: In the prep area, have the trainee smell and touch all three prepared dough balls. Discuss the differences between the texture, colour, and visual characteristics of the three samples of dough. Discuss the soft texture, colour, and yeast smell with the over proofed dough. Explain how this could cause poor volume during the cooking process. Discuss the hard texture and colour of the under proofed dough. Explain how this could cause a heavy and bland tasting crust. Discuss the texture and colour of the correctly proofed dough. Emphasize the importance of the taste and appearance of the final product. importance of clean slap glass, counter, and waiting area. Stress that these areas are visible to our customers. INTRODUCTION TO THE STATION TATION: Preparation Pizza Cutter Wrap up the discussions by highlighting the One (1) dough ball under proofed, one (1) over following top three (3) expectations our customers proofed, and (1) one correctly proofed on the same have for us on the slap station: tray (Mark the tray with Do Not Use ) 1. Friendly Greeting discuss the importance of our Handling cash or answering the phone. Pizza cutting board customers and how to make them feel like a guest Discuss how to avoid cross contamination from our Semolina shaker by promptly greeting them as they enter the store. potentially allergenic and strong flavoured toppings Braided breadsticks 2. Speed discuss the importance of being fast when such as shrimp, oysters, anchovies, feta & goat Silicone disks slapping a shell. Explain how slapping the shell within cheese, caramelized onions, banana and jalapeno Parchment paper the 30-second guideline will allow us to keep our peppers. Sanitizing solution with cloth service times within the acceptable range. Review FIFO procedures for rotating the dough, Pizza rack holder 3. Cleanliness discuss the importance of a clean shells and breadsticks. Clock appearance in our stores. Emphasize the T r a i n i n g S c r i p t S L A P M a y, P a g e 1 o f 6 Check appearance and compliance with uniform standards including proper apron. Discuss when to change the apron or chef jacket and the importance of a clean and neat appearance in the store. Smile, it is contagious with our customers and each other! Review the list of required tools and provide an overview of their use. Food Safety Demonstrate correct hand-washing procedures highlighting the posted reminders at each hand sink. Have the trainee wash their hands following these procedures and provide feedback on their technique. Discuss the frequency they will need to wash their hands while on duty and provide examples such as after: Touching their face or hair. Coughing or sneezing into their hands. Picking up trash or debris from the floor. Touching the garbage can. Using the broom to sweep their station. Opening cans of oysters, shrimp or anchovies.

2 Station Cleanliness Demonstrate how to set up the sanitizing cloth and spray bottle. Include where to store the sanitizing spray bottle and wiping cloth at the station. Demonstrate how to keep the station clean throughout the shift. Include where the broom and dustpan are stored and how to sweep during the shift to avoid impacting service and flow of people. STEP ONE: COMMUNICATION Introduce the trainee to the slap counter, the location of the dusting flour, the dough cooler, the screen location, and the pizza rack holder. Show the trainee the four (4) sizes of dough in the dough cooler and the two different flavours of breadsticks. Demonstrate: How to stock the dough cooler. Demonstrate the proper way to carry 48 hours dough trays. (Do not carry breadsticks this way, as they will fall off.) Explain the importance of keeping the different dough sizes together to ensure speed and accuracy. Explain the colour coding of the trays: Original Dough - white tray Multigrain - brown tray Discuss: Explain that par levels for hand-tossed shells are established during high volume periods. Explain the importance of having a par level to reduce the Make-To- Bake times. This ensures the product gets to the customer in a timely fashion. Explain the difference between a par level and slapping to order during low volumes. Discuss that all prepared shells including handtossed and thin crust have a limited shelf life once on the screen. Discard all tossed shells after ten (10) minutes. Thin crust can be used immediately or be used within 3 hours if properly covered and kept under refrigeration. Stress the importance of constant communication with the staff and customers. Communication with customers involves using eye contact, smiling, and greeting each customer with a friendly tone of voice. Communication with the Make station involves the following;: Responds to calls for shells from others, using thank-you and being specific when acknowledging what size and type of shells they need. Use this same type of communication when responding to an order for breadsticks. Make sure to respond with the quantity and flavour of breadsticks. Practise: Greeting customers for ten (10) minutes when they walk in the door and being vocal when replying to call outs. STEP TWO: PREPARING THE DOUGH BALLS B Show the trainee that the dough scraper is kept on the first tray of small dough balls in the dough cooler. Stress the importance of keeping the dough scraper out of customer s view. This also prevents cross-contamination. Point out the dusting flour insert. The dusting flour is used to cover the dough ball to make it more manageable when slapping and prevents the dough from sticking. The dusting flour should be kept in a black plastic insert, which enhances the appearance of the Slap station. Demonstrate: How to prepare a dough ball. Place an entire tray of dough onto the slap counter. Pull back the plastic wrap. Using a dough scraper in one hand, gently position the blade of the scraper at a 45 - degree angle to go underneath the dough ball. While using your other hand pick up the dough ball off the tray. Try not to disturb the round shape. Do not use the dough scraper to cut a dough ball from being attached from another dough ball. The quick motion of the scraper underneath the dough ball itself should be enough to remove the dough. Using the dough scraper as a knife causes the round shape to be disturbed. Discard any dough balls that have dry and/or dark spots. These will not perform well and will result in poor quality. Gently place the dough ball into the insert of dusting flour. Replace the plastic wrap over the remaining dough balls on the tray. Return dough to the dough cooler. Flip over the dough ball in the dusting flour to ensure both sides and edges are completely covered. Using a one handed motion, grab the dough ball and roll the sides in the flour to ensure the dusting flour covers the entire ball. Remove the dough ball from the dusting flour and wipe off any excess flour. After dusting the dough ball, excess dusting flour must be wiped off into the insert to prevent the crusts from having a white layer of flour after the cooking process. Place the dough ball on the slap counter with the dome side up. The dome side will be the bottom of the pizza shell. Use the palm of the hand to press the dough ball flat until it is ½ thick. Be cautious to maintain the original round shape of the dough. T r a i n i n g S c r i p t S L A P M a y, P a g e 2 o f 6

3 Stress the importance of keeping the entire dough flat and ensure it is ½ thick. Flattening the dough is the starting point to creating a shell. This step is critical because if the round shape is disturbed it will be difficult to be attained. Flip the dough ball over. Explain that the side of the dough ball where the seams were sealed is the side where the toppings are placed. STEP THREE: TRENCHING Explain that this step is one of the most critical because it is the step that creates the crust on the pizza. Making a trench too big could cause the pizza to look under portioned and making the trench too small could result in a pizza with no crust. Demonstrate: trenching procedure Use the forefinger to press down on dough pencil width (¼ ) from the outside of the crust. This creates what is called a trench around the outer part of the dough ball. Lightly press into the dough. Using the side of the finger usually works best. Turning the dough on the slap counter works better than turning the whole body. The crust should be approximately the thickness of a pencil (¼ across). Pull out a pencil and hold it above the trench. Review the thickness as compared to the pencil. Explain that the trench is what forms the crust. STEP FOUR: DOCKING Explain that this step is to ensure that all pockets of air and gases are released by pressing firmly with the fingertips. Press down on the dough firmly enough to feel the slap counter underneath. Dock up to the trench but not into the trench. This step helps to ensure there are no bubbles in the crust after the cooking process. Demonstrate: docking procedures Use fingertips on both hands to work your way up the middle of the dough staying away from the trench. Upon reaching the top of the dough use both hands to move outward along the sides. This is similar to a typing motion. Emphasize never to dock in the trench. Complete a final visual check to ensure that there are no air bubbles. STEP FIVE: WALKING Stress that this is the most critical step to ensure that there are no bubbles in the shell. Explain that this step can be completed on the slap counter or holding the dough in the air with two hands. Demonstrate: walking procedure Hold the dough shell with two hands. Use the slap counter to support the weight of the dough shell. Place both thumbs together under the trench at the 12 o clock position. Place both forefingers beside each other directly behind the thumbs. Pinch fingers and thumbs together being careful not to tear the dough. Sharply pull hands apart approximately two inches. This will stretch the dough to eliminate any air bubbles. Continue to stretch while moving the dough in a circular motion. STEP SIX: SLAPPING The term slapping is the motion of transferring the shell from hand to hand to enlarge the shell to fit on the screen. This is the final step to forming a shell. Demonstrate: slapping procedure Place the appropriate size hand tossed screen on the slap counter. This can be used as a reference to size when slapping. Position the dough in the center of one hand. Using a slapping motion transfer the dough from one hand to the other while rotating it ¼ turn each time you pass the dough. This ensures the round shape. The ¼ of a turn prevents the shell from turning into an oval or football shape. Hold the shell with both hands. Place it over the portion of the screen that is furthest away and gradually bring it over and onto the entire screen. Ensure the side of the shell that was face up when performing the previous steps is facing up on the screen. The shell should cover the entire screen. If not, the shell will need further slapping. A shell that is not slapped enough will shrink and not produce the desired product. Gently use your fingertips to pull the shell inside the screen. The outer crust will lie on the rim of the screen not over the screen. T r a i n i n g S c r i p t S L A P M a y, P a g e 3 o f 6

4 Be careful not to press the dough down, as this could cause the dough to cook into the holes on the bottom of the screen and cause tearing when removing the cooked pizza from the screen. If a hole should form in the shell and is bigger than a nickel the shell must be discarded. If it is smaller the dough can be pinched together to remove the hole. Once the crust has been completed it has a 10- minute shelf life at room temperature during high revenue time only. Demonstrate: Shell placement Let the trainee know that shells are placed in the pizza rack from top to bottom. Emphasize the importance of using FIFO when placing shells in the pizza rack. Show the trainee that the Multi-grain shell is gently pinched on one side to mark the type of crust it is before it is made. Practise: Have the trainee slap minimally six (6) shells of various types and sizes. THIN CRUSTS HANDLING: Show the trainee the thin crust station and discuss the use of the Sprint. Demonstrate: how to form a Thin Crust. FORMING A THIN CRUST SHELL Place dough ball into dusting flour and coat entire dough ball. Remove dough ball from dusting flour and place on counter dome side up. Do not shake off excess flour for thin crust shells. Using the palm of your hand, flatten dough ball to ¾ thickness as per VTA. Pick up flattened dough ball and holding part of the flattened dough ball on the palm of your hand. With the thumb, gently squeeze edge to flatten slightly. Turn on Sprint Guide the flattened part of the dough ball into the top roller. As the dough ball exits the first roller, using the tips of your fingers, quickly rotate the dough 90 degrees before it enters the second roller. This is to ensure a round shell. Please note: the speed the dough comes out of the rollers is very quick Catch the dough over the back of your hands as the crust exits the Sprint, and place crust on a cutting board. FOR ORIGINAL: original dough shell may require to be slapped to fit the screen size. Place a pizza screen on flattened shell to ensure correct size. It the shell is too small pick it up & slap it a few times until it is large enough to fit the pizza screen. Once the correct size has been achieved, place shell on brown cutting board. Using a side-to-side motion, lightly and evenly coat the entire top of the shell with the Semolina cornmeal. Place the appropriate size pizza screen upside down on top of the shell. Using both hands to hold the screen and dough together, flip the screens and shell over. The pizza screen should now be on the bottom. FOR MULTI-GRAIN: Place the appropriate size pizza screen upside down on top of shell. Trim any excess dough by cutting around the screen with pizza cutter. Remove pizza screen. Using a side-to-side motion, lightly and evenly coat the entire top of the shell with the Semolina cornmeal. Replace pizza screen on Multi-grain shell. Using both hands to hold the screen and dough together, flip the screens and shell over. The pizza screen should now be on the bottom. After easing the shell into the screen gently pinch the crust on one side to identify the type of crust. ORIGINAL and MULTI-GRAIN: Gently pull the shell in enough to allow the bead of the pizza screen to show. Once the shell has been completed it has a ten (10) minute shelf life at room temperature during high revenue time only. If the shell is being pre-prepped place shell on a piece of parchment paper, cover with another piece of parchment paper between shells if shells will be placed on top of each other. Cover with plastic wrap. Place a day dot with the Best Before time on the white portion and place in refrigeration. The shell has a 3 hour shelf life. Show the trainee where the prepped thin crust shells are kept. Demonstrate how to remove the prepped shells from the tray. Inform the trainee that the thin crusts are only preprepped for high revenue time. Pre-prepped thin crusts are to be covered and refrigerated at all times. Practise: Have the trainee prepare one (1) thin crust shell. 8 PERSONAL CRUST HANDLING Show the trainee the station and discuss the use of the Sprint for the 8 personal pizza crust. Demonstrate how to form an 8 personal crust T r a i n i n g S c r i p t S L A P M a y, P a g e 4 o f 6

5 FORMING AN 8 PERSONAL SHELL Show the trainee the visual training aid to assist in the correct procedure for all 8 personal pizzas. Show the trainee how to adjust the roller thickness on the sprint, pointing out that only the bottom roller thickness is adjusted by moving the pin from the upper hole to the lower hole. Turn Sprint on. Proceed as you would with a Thin Crust by placing the floured dough ball into the top roller and turning it 90 degrees before it enters into the bottom roller. Catch the dough over the top of your hands and place shell on 8 screen. Ease dough into screen enough to allow the bead of the screen to show. NOTE: 8 personals do not require any Semolina cornmeal. Once the crust has been completed it has a 10- minute shelf life at room temperature during high revenue time only. Turn Sprint off and re-adjust the roller thickness to the upper hole. GLUTEN-SMART CRUST: Discuss how the Gluten-smart crust is handled the same way as an Allergen because of the sensitivity some people may have with products containing flour. Show trainee where the Gluten-smart crusts are kept in the freezer. Explain that these crust only come in a medium size. Demonstrate: how to remove the Gluten-smart crust from plastic bag and prepare for saucing. Show trainee where designated with the screens are kept. Discuss the importance of keeping the container closed to prevent flour getting on the screens. Wash hands prior to handling crusts. Remove Gluten-smart crust from freezer. TORIZONÉ: Place designated screen on counter by the saucing station or right on the make table. Place Gluten-smart crust on a clean screen placing the rounded side facing up. Show trainee the breadsticks. Use the Breadstick SOPs to follow up. Have the trainee describe the visual appearance. Show the trainee the infused bursts of cinnamon flakes in the cinnamon breadsticks. Show the trainee where the breadsticks are stored. Point out the differences between the braided and the non-braided breadsticks. Highlight that breadsticks will be pre-braided for revenue. At no time should they be braided to order, as this will slow down service time to an unacceptable level. Notify the manager if there are no pre-braided breadsticks or if supply is low. Explain that breadsticks are made to order and do not have a cooked holding time. Explain that there are four braided breadsticks in one order. The following tools are used for breadsticks; medium pizza screens, square parchment papers, and reusable silicone discs. Demonstrate: how to prepare an order of breadsticks Respond to a breadstick call. Use communication by responding with the flavour and quantity and thank you. Remove breadsticks tray from the dough cooler. Remember to be careful when carrying these trays. They must be carried horizontally as they are not like the dough balls and will fall off the tray if carried vertically. Place the reusable silicone disc on a pizza screen shiny side up. The silicone disc is used to ensure breadsticks maintain the correct temperature and do not burn on the bottom. Place one piece of square parchment paper on top of the silicone disc. Gently remove four braided breadsticks from the tray using hands and not tongs. Place the four breadsticks gently on the parchment paper keeping them parallel and not touching each other. Complete a visual check to ensure that the ends of the breadsticks are pinched and rounded. This prevents the breadstick from having a dog-bone look to them after they are cooked. If the ends are not rounded gently press them together using a pinching motion. Place the screen with the breadsticks on a pizza rack for the make person to load. The placement of breadsticks should be as an arrow on the parchment and enter the oven as an arrow. CHEEZY BREAD: Explain that Cheezy bread are made to order and do not have a cooked holding time. Respond to Cheezy Bread request. The first order of the day the pan will need to be lightly sprayed with cooking spray after that the pan can be wiped with paper towel to remove the oils prior to using it. Place small original dough ball into dusting flour and coat entire dough ball. Remove dough ball from dusting flour and place on counter dome side up. Using the palm of your hand, flatten dough ball to an 8 square and to a ¼ thickness as per VTA. T r a i n i n g S c r i p t S L A P M a y, P a g e 5 o f 6

6 Flip and pick up flattened dough ball and place in square pan. Refer to Cheezy Bread SOP Gently dock the dough into corners keeping an even thickness throughout. Dock the dough up the middle and down the sides. Once the dough has been flattened it has been completed it has a 10-minute shelf life at room temperature during high revenue time only. TUSCAN FLATBREAD Explain that Tuscan Flatbread are made to order and do not have a cooked holding time. Respond to Tuscan Flatbread request. The first order of the day the pan will need to be lightly sprayed with cooking spray after that the pan can be wiped with paper towel to remove the oils prior to using it. Place small original dough ball into dusting flour and coat entire dough ball. Remove dough ball from dusting flour and place on counter dome side up. Using the palm of your hand, flatten dough ball to an 8 square and to a ¼ thickness as per VTA. Flip and pick up flattened dough ball and place in square pan. Refer to Tuscan Flatbread SOP. Gently dock the dough into corners keeping an even thickness throughout. Dock the dough up the middle and down the sides. Once the dough has been flattened it has been completed it has a 10-minute shelf life at room temperature during high revenue time only. CHOCOLATE CHUNK PRETZEL COOKIE o Confirm cookie fits right up to edges and into corners. When making a cookie to order: o Place a piece of parchment paper on counter. o Place a thawed cookie in the center of the parchment paper. o Allow cookie to sit for about 10 minutes on the counter. o Gently dock the cookie to even thickness throughout. Do not dock on the chips or pretzels pieces. o Keep the cookie centered on the parchment paper. o Taking opposite corners of the parchment paper lift the docked cookie and place it in the cookie pan. o Continue to dock cookie to ensure it fits right into the corners and is of even thickness throughout. ADDITIONAL DUTIES: Clean the area immediately after slapping the shells. Replace the dusting coverlid when not slapping. Keep the waiting area neat, tidy and clean throughout the shift. Clean and sanitize the work area during slow periods. Refer to weekly cleaning duties. Clean as you go throughout the entire shift. Review store specific additional duties included in this station. Use notes section of SOC to detail tasks and expectations. Explain that Chocolate Chunk Pretzel Cookie can be made ahead of time for a high revenue. When cookie has been pre-prepped: o Place a cookie pam into a cookie insert. o Gently remove prepped cookie with parchment paper from tray and place in cookie pan. T r a i n i n g S c r i p t S L A P M a y, P a g e 6 o f 6

7 SOC LIST IST SOC SOC LIST SLAP Employee Name: Score: / 21 = % Verification: SLAP Employee Name: Score: / 21 = % Verification: Date: Initial Training: Date: High Revenue Cover all areas so that the employee can answer questions and demonstrates correct procedures according to the guidelines set in the Training Script used for the initial training session: Completed Orientation, Food Safety, WHMIS & WCB Employee can explain what the customers expectations are Consistently demonstrates safe foodhandling practises Understands and demonstrates great customer service Greets each customer who walks in Is fully prepared and in full clean uniform Station set up and maintains cleanliness Understands and demonstrates station expectations Demonstrates good communication skills with customers and team members Can identify where products are kept and recognizes poor quality product(s) Can identify expired / poor quality dough Informs management of any product problems Slaps a great looking shell consistently Follows correct procedures for thin crust & 8 personals Demonstrates understanding of the different dough products Restocks as needed Consistently slaps according to procedures in Training Script Understands the procedures for Torizoné Understands and demonstrates the correct procedures with the Cheezy Bread Keeps busy cleaning or assisting others when not busy Demonstrates teamwork throughout shift The employee can answer questions and demonstrates correct procedures according to the guidelines set in the Training Script used for the initial training session: Completed Orientation, Food Safety, WHMIS & WCB Employee can explain what the customers expectations are Consistently demonstrates safe foodhandling practises Understands and demonstrates great customer service Greets each customer who walks in Is fully prepared and in full clean uniform Station set up and maintains cleanliness Understands and demonstrates station expectations Demonstrates good communication skills with customers and team members Can identify where products are kept and recognizes poor quality product(s) Can identify expired / poor quality dough Informs management of any product problems Slaps a great looking shell consistently Follows correct procedures for thin crust & 8 personals Demonstrates understanding of the different dough products Restocks as needed Consistently slaps according to procedures in Training Script Understands the procedures for Torizoné Understands and demonstrates the correct procedures with the Cheezy Bread Keeps busy cleaning or assisting others when not busy Demonstrates teamwork throughout shift CM Signature: CM Signature: Version May, 2014 Version May, 2014