Shift Cert Flashcards
(21 cards)
Top of Make Line Temperature
33-41F
Bottom of Make Line Temperature
33-40F
Walk In Temperature
33-38F
Coke Cooler Temperature
33-41F
Chicken Product Temperature
165 for 15 Seconds
Prime days for dough
3-4
Greet Customers within _ of them entering the store
9 seconds
Driver Role Play
Smile, Eye Contact, Correct Change, Thank Them
WOW the Concern
Apologize, Give them what they want, give them something extra
Domino’s Guarantee
“If you are not completely satisfied with your Domino’s experience, we will make it right.”
Company Makeline Goal
2:30 Minutes
Average OTD Time
12:30 Minutes
OTD
Out the Door Time
WTD
Week To Date
The Ultimate Question
“Would you recommend Domino’s Pizza to your friends, family, or neighbors?”
Customers can find it via the pizza tracker or an email.
How often should utensils & sanitizer be changed out?
Every 2 hours
Proper PPM for Sanitizer
150-400 Parts Per Million (PPM)
Chain of Command
Bottom -> Top
CSR/Driver > Shift Lead > AM > GM > DM > DO (Director of Operations, Lance Patton) > President (Jerald Posten) > Owner (Dennis Mayhall)
Proper Dough Management
Proper Ordering
Proper Rotating
Proper Proofing
What are the 5 possible extremes on the OER?
Sheeted or underproofed dough in use Extreme image violations (3+) Expired products in store (5+) Temperatures above 50F Store temperature above 90F Or/Also Extreme Dirtyness
Steps to check out a Driver
After logging into management :
Daily > Team Member Checkout
Select Team Member
Delivery Reimbursement for Mileage - click locks to save.
Orders - Show NonCash, fill out paid amounts
Enter Cash Tips.
CheckOut
