PYRO'S TRAINING

Get Started. It's Free
or sign up with your email address
Rocket clouds
PYRO'S TRAINING by Mind Map: PYRO'S TRAINING

1. Basic Training

1.1. Day 1 (first week of training 8/31 - 9/6)

1.1.1. Store Tour

1.1.1.1. 1. Did the manager explain how the employee will clock in and out every day? Including how to handle breaks.

1.1.1.2. 2. Did the manager give a tour of the resturant?

1.1.1.2.1. This includes but is not limited to: bathrooms, hand sinks, fire extinguishers and alarms, emergency exits, the SDS binder, OSHA posters, the chemical rack, and the eye-rinse station (demonstrate how to use).

1.1.1.3. 3. Did the manager explain how the customer experience at PYRO'S should go from entry to exit?

1.1.1.3.1. Flow of the restaurant from the customers pov.

1.1.1.4. 4. Did the manager explain the different jobs and positions that make PYRO'S successful?

1.1.1.4.1. You should really focus on the basic training positions.

1.1.1.5. 5. Did the manager give a detailed tour of dry storage?

1.1.1.5.1. Did the manager point out all items in the dry storage area?

1.1.1.6. 6. Did the manager give detailed tour of the walk-in cooler?

1.1.1.6.1. Did the manager point out all items in the cooler?

1.1.1.7. 7. Did the manager point out all protected doors?

1.1.1.7.1. Did the manager identify all alarm protected doors in the BOH?

1.1.2. Specialty Pizza's and Salads

1.1.2.1. 8. Employee passed the Specialty Salad and Pizza Exam on PYRO'S U.

1.1.2.2. 9. When randomly quizzed every employee can name all ingredients, in order, for every specialty pizza and salad every time without fail.

1.1.2.2.1. This requires that you randomly quiz the employee on one specialty salad and one specialty pizza.

1.1.3. OSHA

1.1.3.1. 10. Can the employee locate the SDS binder?

1.1.3.1.1. "Take me to the SDS binder." - NO HINTS

1.1.3.2. 11. Can the employee locate the first aid kit?

1.1.3.2.1. "Take me to the first aid kit," - NO HINTS

1.1.3.3. 12. Can the employee locate OSHA posters?

1.1.3.3.1. "Point out your OSHA posters." - NO HINTS

1.1.3.4. 13. Can the employee locate and demonstrate how to use the eye-rinse station?

1.1.3.4.1. "Show me how to use the eye-rinse station." - NO HINTS

1.1.3.5. 14. Can the employee locate all fire extinguishers and/or fire alarms?

1.1.3.5.1. "This restaurant has X fire alarms/extinguishers. Show me where they all are."

1.1.3.6. 15. Can the employee locate the chemical rack?

1.1.3.6.1. "Where is the chemical rack?"

1.1.3.7. 16. If given an SDS can the employee briefly explain all 16 parts to another employee?

1.1.3.7.1. "Here, take this SDS for "wash n' walk" and explain all the parts of the SDS to "John Doe". Employee names each of the sections and briefly explains the information in that section.

1.1.3.8. 17. Can the employee explain all of a GHS pictograms?

1.1.3.8.1. Because these are the most visible hazard communication tool of the GHS it is important to know what each one means.

1.1.3.9. 18. Can the employee explain the importance of the OSHA knowledge and that it is for their safety, their co-workers safety, and the safety of all customers?

1.1.4. Washing Hands

1.1.4.1. 19. Does the employee wash their hands between every task and put on new disposable gloves before starting any new task?

1.1.4.2. 20. Did the employee use warm water to wash hands?

1.1.4.2.1. Cold water is not as effective at cleaning as warm water, and hot water might be a scalding hazard.

1.1.4.3. 21. Did the employee use the correct soap to wash their hands?

1.1.4.3.1. The employee doesn't use the sanitizer to "wash" their hands.

1.1.4.4. 22. Did the employee scrub their hands, away from the running water, for at least 20 seconds?

1.1.4.4.1. After they have applied soap on their hand they should scrub with no water contact for at least 20 seconds.

1.1.4.5. 23. Did the employee use the stiff brush to scrub their nails and cuticles?

1.1.4.5.1. Employee must use the brush to clean under their nails effectively and to properly clean their hands.

1.1.4.6. 24. Did the employee wash their whole hand past their wrist?

1.1.4.6.1. Washing up to your wrist is not good enough. Just like doctors and nurses we will wash past our wrists every time we clean our hands.

1.1.4.7. 25. Did the employee turn off the faucet using sterile technique?

1.1.4.7.1. Employee uses a paper towel to turn off the water faucet instead of their bare hand.

1.1.4.8. 26. Did the employee dry their hands with a clean paper towel or using a drying machine?

1.1.4.8.1. Employee should not "shake" dry or "drip" dry, or touch anything between rinsing the soap off of their hand and drying them.

1.1.4.9. 27. Did the employee immediately sanitize their hands after washing them?

1.1.4.9.1. Just like our dishes and other tools you should "clean, rinse, and then sanitize".

1.1.4.10. 28. Did the employee use Hanitizer to sanitize their hands?

1.1.4.10.1. Employee does not use hand soap to sanitize their hands.

1.1.5. Clean-pail (green buckets)

1.1.5.1. 29. Can the employee describe when to use the Clean-pail to clean an item?

1.1.5.1.1. The clean-pail is used when deep cleaning of a stationary item is required. Examples: dough press, stand mixer, table bases, reach in coolers, etc.

1.1.5.2. 30. Did the employee select a clean green clean-pail or did they clean one for use?

1.1.5.2.1. A dirty bucket will automatically drop your chemical concentrations even before any cleaning gets done.

1.1.5.3. 31. Did the employee fill the clean-pail 3/4 full with Keystone Pot & Pan Detergent?

1.1.5.3.1. An appropriate amount of cleaning solution is important to keeping chemical concentrations within an acceptable range over an extended period of time.

1.1.5.4. 32. Did the employee use either a new or clean green scrub-pad or a clean towel from the linen basket?

1.1.5.4.1. The dirt and grime on a dirty towel or scrub pad will automatically drop the chemical concentration before any cleaning gets done.

1.1.5.5. 33. Did the employee demonstrate how to clean and put-away clean-pails?

1.1.5.5.1. The bucket should be rinsed before being put through the dishwasher, and after being dried the newest buckets are re-placed on the bottom on the stack.

1.1.6. Sani-pail (red buckets)

1.1.6.1. 34. Can the employee explain when to use the sanitizing solution?

1.1.6.1.1. The sanitizing solution should be used on any food surface area and in general on most any 'light' cleaning duty.

1.1.6.2. 35. Did the employee select a clean red sani-pail or did they clean one for use?

1.1.6.2.1. The red bucket indicates that the liquid inside is sanitizing solution, not cleaning solution. Also, a dirty bucket will automatically drop your chemical concentrations even before any cleaning gets done.

1.1.6.3. 36. Did the employee fill the sani-pail 3/4 full with Oasis 146 cleaner?

1.1.6.3.1. An appropriate amount or sanitizing solution is important to keeping chemical concentrations within an acceptable range over an extended period of time.

1.1.6.4. 37. Did the employee get a clean towel from the linen basket for the sani-pail?

1.1.6.4.1. The dirt and grime on a dirty towel will automatically drop the chemical concentration before any cleaning gets done. This does not mean they these towels are "one use", just that a level of discretion is required to tell when a towel is too dirty to keep using.

1.1.6.5. 38. Does the employee know how to test the chemical concentration of the sanitizing solution?

1.1.6.5.1. The employee knows to let the test strip soak in the solution for 10 seconds before taking the reading, and knows how to properly read a test strip.

1.1.6.6. 39. Can the employee explain what they would do if the chemical check came back too low?

1.1.6.6.1. This indicates that the concentrated chemical solution is empty or low and needs replaced. They should report this to a manager so the manager can replace the old container with a new one.

1.1.6.7. 40. Can the employee tell you how long a sani-pail can go before being replaced?

1.1.6.7.1. 4 hours.

1.1.6.8. 41. Can the employee demonstrate how they get a towel from the sani-pail?

1.1.6.8.1. The employee lightly wrings out excess sanitizing solution before use. Dribbling water on the ground is a slip hazard for customers and employees alike, and this also assures that when you wipe a table it dries quickly instead of leaving a puddle of sanitizing solution behind.

1.1.6.9. 42. Can the employee demonstrate how to return the towel to the sani-pail?

1.1.6.9.1. The employee places the towel completely in the pail, not thrown in, and didn't make a wet mess on the floor. Gently placing a towel back in the "sani-pail" will avoid spilling sanitizing solution on the floor.

1.1.6.10. 43. Did the employee demonstrate how to clean and put-away sani-pails?

1.1.6.10.1. The bucket should be rinsed before being put through the dishwasher, and after being dried the newest buckets are re-placed on the bottom on the stack.

1.2. Workin' The Line (second and third week of training 9/7 - 9/13 and 9/14 - 9/20

1.2.1. Dough Press

1.2.1.1. 44. Did the employee gather the correct tools and stock the station with dough and cornmeal?

1.2.1.2. 45. Did the employee write ample ticket-clip combos?

1.2.1.2.1. Because dough press is a fast-paced position, you should set your self up for success by writing ample ticket-clip combos and leaving a cache of at least 10 unassigned clips to use with "call in"/"to-go" pizzas.

1.2.1.3. 46. Does the employees know that except for when we are preparing for a rush (when you should fill all of your racks with crust) they should pre-presses no more than 4 crusts of each size during non-peak times?

1.2.1.3.1. Leaving crusts out for extended periods of time will dry them out and give them a stale look and taste.

1.2.1.4. 47. When pressing a dough-ball did the employee properly lubricates both the top and bottom plates of the dough press with vegetable spray?

1.2.1.4.1. The employee sprays the bottom plate before placing the dough-ball on the press and then they spray the top of the dough ball before pressing.

1.2.1.5. 48. Does the employee add enough cornmeal to lightly cover the peel?

1.2.1.5.1. Too much cornmeal will make the oven dirty quickly, but too little cornmeal will cause the crust to stick to the peel or oven, potentially destroying the pizza.

1.2.1.6. 49. Did the employee place a ticket-clip combo under the dough with the name poking out the bottom and the clip between the paper and the crust?

1.2.1.6.1. If the "name" is under the crust it could get oily and impossible to write on. If the clip is under the ticket it might get lost/dropped.

1.2.1.7. 50. Did the employee verify that the ticket number and the clip number are the same EVERY TIME?

1.2.1.7.1. If you get off by one clip it can mess up the entire restaurant very quickly.

1.2.1.8. 51. Did the employee quality checks each crust for size, shape, and texture?

1.2.1.8.1. A very quick visual check for greatness! If you need to ask the employee to describe what old pizza dough looks like or how to trim a funny shaped pizza.

1.2.1.9. 52. Does the employee reject bad dough?

1.2.1.9.1. Even during a rush the employee refuses to pass bad product to a customer.

1.2.1.10. 53. Can the employee properly trims crusts that are too big or misshapen?

1.2.1.10.1. Using the cutting wheel, the final crust should follow PYRO'S pizza standards for size and in general be circular.

1.2.1.11. 54. Can the employee demonstrate and explain how and why to adjust the thickness of the crust with the dial on top of the dough press?

1.2.1.11.1. "6" is the default setting.

1.2.1.12. 55. Does the employee demonstrate speed?

1.2.1.12.1. Employee stays ahead of the line so that N/S/C never runs out of pressed dough.

1.2.1.13. 56. Did the employee demonstrate how to take a "to-go" ticket from the printer and assign it a clip?

1.2.1.13.1. If "to-go" orders stack up at the dough press it can cause a big bottleneck in production.

1.2.1.14. 57. The employee never "misses" a "to-go" item.

1.2.1.14.1. Is there a ticket sitting on the "to-go" printer?

1.2.1.15. 58. Does the employee collect dirty peels from the oven?

1.2.1.15.1. Dough press is fast paced and there is not time ti wait for someone to help by bringing the peels to them.

1.2.1.16. 59. Did the employee "scrape" the peel clean before re-using the peel?

1.2.1.16.1. Using a dough knife/board scraper the employee scrapes BOTH sides of the peel into a trashcan, NOT the FLOOR, and the peel is perfectly clean after scrapping.

1.2.1.17. 60. Is the dough press station clean throughout the employee's shift, not just at the beginning or the end of their shift?

1.2.1.17.1. Cleanliness, organization, and professionalism all go hand in hand. Keeping your area clean shows to your managers and to our customers that you take pride in doing a great job.

1.2.1.18. 61. Can the employee demonstrate how to use the "clean-pail" and the "sani-pail" to clean and sanitize all surfaces of the dough press.

1.2.1.18.1. Use the "clean-pail" for stuck on grime and dirt before using the "sani-pail" to sanitize.

1.2.1.19. 62. Did the employee clean all vertical and horizontal surfaces in or near their station after cleaning the dough press?

1.2.1.19.1. The cleanliness of your station includes all aspects of your immediate environment.

1.2.1.20. 63. Did the employee replace the trashcan liner next to their station when 3/4 full?

1.2.1.20.1. When this trash can becomes 3/4 full the employee will take it to the back and replace it with a new clean one. Over filling a trash can will cause bags to tear and make them difficult to carry.

1.2.1.21. 64. Can the employee move the rug and sweep the floor around their station thoroughly from corner to corner?

1.2.1.22. 65. Did the employee re-stock dough and cornmeal for the next employee at the station? (mid-day shift change)

1.2.1.22.1. Dough needs to be removed from the walk-in at least 30 minutes before use. Both cornmeal shakers and the half pan should be full with cornmeal.

1.2.1.23. 66. Did the employee write extra ticket-clip combos for the next employee at the station?

1.2.1.23.1. Because dough press is a fast-paced position, you should set your friends up for success by writing ample ticket-clip combos and leaving a cache of atleast 10 unassigned clips to use with call in / "to-go" pizzas.

1.2.2. Veggies

1.2.2.1. 67. Can the employee's name every ingredient in the veggie station?

1.2.2.1.1. "List all of our veggies from memory." - NO HINTS

1.2.2.2. 68. Does the employee demonstrate how to take a "Proper Pinch" (not too much, not too little)?

1.2.2.2.1. The "proper pinch" means that every slice of pizza will have a taste of that veggie and that the ingredient is properly spread to assure proper coverage.

1.2.2.3. 69. Can the employee properly re-stock all veggies in the under-cooler?

1.2.2.3.1. Use the stocking PARS sheet (non-extant currently)

1.2.2.4. 70. Did the employee ensure that every pizza has a proper 3/4 inch crust without toppings?

1.2.2.4.1. A pizza quickly becomes extremely messy if there isn't a a good crust on the edge of the pizza

1.2.2.5. 71. Did the Employee keep their station clean throughout the shift?

1.2.2.5.1. Cleanliness, organization, and professionalism all go hand in hand. Keeping your area clean shows to your managers and to our customers that you take pride in doing a great job.

1.2.2.6. 72. Did the employee re-fill pans that were less than 1/2 full on top?

1.2.2.7. 73. Did the employee demonstrate how to sanitize all pan edges and the area directly beneath the pans?

1.2.2.8. 74. Did the employee clean the salad finish area with the sani-pail and a clean towel?

1.2.3. Meat

1.2.3.1. 75. Can the employee name /identify every ingredient in the meat station?

1.2.3.2. 76. Can the employees list all meat ingredients that may contain pork?

1.2.3.2.1. INGREDIENTS WITH PORK: bacon, canadian bacon, pulled pork, pepperoni, italian sausage, breakfast sausage

1.2.3.3. 77. Does the employee asks their customer if they want pepperoni and canadian bacon first (flats first)?

1.2.3.3.1. This helps ensure that our pizzas are properly "covered" and that ingredients don't start "Skyscraping"

1.2.3.4. 78. Can the employee explain the 3-scoop portion for meats?

1.2.3.5. 79. Does the employee demonstrate proper "coverage" of toppings to create a well-topped pizza?

1.2.3.5.1. A well topped pizza will have ingredients evenly covering the sauce to make the pizza appear fuller and to avoid "Skyscraping".

1.2.3.6. 80. Does the employee know how many slices of pepperoni and canadian bacon count as a "scoop"?

1.2.3.6.1. 8 (a pepperoni pizza might not fit 24 slices, discretion is needed here)

1.2.3.7. 81. Can the employee demonstrate how they would explain the "extra-meat" charge?

1.2.3.7.1. ex. (After the 5th scoop) "Man that's a great looking pizza, and I can certainly add more meat for you, but I will have to charge you for "extra-meat" if I do."

1.2.3.8. 82. Does the employee use the scoops - or an accurately pinched amount of meat - every time?

1.2.3.9. 83. Did the employee re-fill pans that were less than 1/2 full on top?

1.2.3.10. 84. Did the employee completely clean all interior and exterior surfaces of "under-coolers" with the "clean-pail" and "sani-pail"?

1.2.3.11. 85. Did the employee properly re-stock all meats in the under-cooler?

1.2.3.11.1. Use the stocking PARS sheet (non-extant currently)

1.2.4. Cheese

1.2.4.1. 86. Does the employee know every ingredient in the cheese station?

1.2.4.2. 87. Can the employee demonstrate how to properly "cheese" an entree pizza?

1.2.4.2.1. A heaping scoop of cheese.

1.2.4.3. 88. Can the employee demonstrate hot to "cheese" an entree salad?

1.2.4.3.1. A level scoop.

1.2.4.4. 89. Can the employee demonstrate how to "cheese" a snack pizza?

1.2.4.4.1. A level scoop

1.2.4.5. 90. Can the employee must demonstrate how to "cheese" a side salad?

1.2.4.5.1. A half scoop of cheese

1.2.4.6. 91. Can the employee demonstrate how to "cheese" a kids pizza?

1.2.4.6.1. A half scoop of cheese

1.2.4.7. 92. Does the employee always leaves a clean 3/4 inch crust around the edges of the pizza?

1.2.4.8. 93. Can the employee explain why a customer would ask for the Teese vegan cheese?

1.2.4.9. 94. Did the employee keep their station clean throughout their shift? (not just the beginning and end of shift)

1.2.4.9.1. Cleanliness, organization, and professionalism all go hand in hand. Keeping your area clean shows to your managers and to our customers that you take pride in doing a great job.

1.2.4.10. 95. Did the employee refill all pans that were less than 1/2 full?

1.2.4.11. 96. Did the employee properly restock all cheeses in reach-in cooler?

1.2.4.11.1. Use the stocking PARS sheet (non-extant currently)

1.2.4.12. 97. Did the employee completely clean all interior and exterior surfaces of "under-coolers" with the "clean-pail" and "sani-pail"?

1.2.4.13. 98. Did the employee sweep the floor on the line by picking up the mats and sweeping from corner to corner?

1.2.5. Name/Sauce

1.2.5.1. 99. Did the employee set up their station with clean and correct tools and verify that the line is stocked with sauce?

1.2.5.2. 100. Did the employee greet EVERY guest warmly and with a smile, and ask for the customers name?

1.2.5.3. 101. Can the employee write the customer's name legibly so everyone on the line can use the customer's name?

1.2.5.4. 102. Did the employee use the phrase, "What can we craft for you today? A pizza, salad or both?"

1.2.5.4.1. Managers discretion when in groups or families.

1.2.5.5. 103. Did the employee use the spoodle to properly sauce a Pizza with marinara or spicy marinara?

1.2.5.5.1. Clean 3/4 inch crust all the way around the pizza

1.2.5.6. 104. Did the employee use the small spoodle to properly sauce a pizza with pesto or bbq sauce?

1.2.5.6.1. Clean 3/4 inch crust all the way around the pizza

1.2.5.7. 105. Did the employee properly use the squeeze bottle to put alfredo or olive oil on a pizza?

1.2.5.7.1. Clean 3/4 inch crust all the way around the pizza

1.2.5.8. 106. Did the employee strive to keep their station clean throughout shift?

1.2.5.8.1. Cleanliness, organization, and professionalism all go hand in hand. Keeping your area clean shows to your managers and to our customers that you take pride in doing a great job.

1.2.5.9. 107. Did the employee place a piece of wax paper under every salad bowl?

1.2.5.9.1. This ensures that the guest receives a clean bowl free from food debris.

1.2.5.10. 108. Did the employee pass the customer to the next employee with a friendly introduction?

1.2.5.10.1. Passing customers on to the next employee helps improve guest experience and also helps reduce confusion. "Alright (customer name), (next employee name) is gonna take care of your meats!"

1.2.5.11. 109. Did the employee properly restock all sauces, lettuce, and gluten free crusts in reach-in cooler?

1.2.5.11.1. Use the stocking PARS sheet (non-extant currently)

1.2.5.12. 110. Did the employee clean the area with"sani-pail" and a clean towel?

1.2.5.12.1. Pristine is the standard, anything less than perfectly clean is not acceptable.

1.2.6. Allergens

1.2.6.1. 110. can the employee explain the importance of understanding allergens

1.2.6.1.1. to protect our guests from pain, sickness, and death due to food allergies and intolerances

1.2.6.2. 111. can the employee identify ingredients in the store that may be considered an allergen

1.2.6.2.1. if a customer asks for "no nuts" "no dairy" etc can the employee inform the guest which ingredients they should avoid (pesto sauce, dressings, almond crunch, etc)

1.2.6.3. 112. when a guest asks for a gluten free crust, does the employee know what to ask to determine how their pizza should be handled?

1.2.6.3.1. is it an allergy or a preference?

1.2.6.3.2. (if preference) do i need to change my gloves? would you like it cooked in or out of the pan? In pan takes longer

1.2.6.3.3. yell down the line that a glove change is coming.

1.2.6.4. 113. can the employee talk through the steps for handling a GF crust

1.2.6.4.1. change gloves, remove new pan from cooler, place on a sheet of wax paper, place clean clip/ticket on paper under edge of pan, add blue sticker to ticket for GF charge,

1.2.6.5. 114. does the employee change gloves when a GF crust makes it to their station

1.2.6.6. 115. Can the employee explain why it is best to move a crust (regular and gluten free) closer to the pan when adding pesto sauce?

1.2.6.6.1. Pesto sauce contains tree nuts. Moving the crust closer to the pan prevents dripping the pesto into the other pans and contaminating the other sauces

1.3. Prepin' The Line (fourth week of training 9/21 - 9/27 and 9/28 - 10/4)

1.3.1. Labeling

1.3.1.1. 110. Employee demonstrates the ability to properly use and store the "prepNprint" (or how to hand-write food item labels )

1.3.1.1.1. Labels must include the name of the food product and

1.3.1.2. 111. Employee explains the importance of rotating stock.

1.3.1.3. 112. Employee demonstrates rotating food stock.

1.3.2. Stocking Line

1.3.2.1. 113. Employee demonstrates use of a stocking PARS sheet to decide how much of which items needs stocked.

1.3.2.2. 114. Employee demonstrates proper organization of pull-out drawers.

1.3.2.3. 115. Employees explain the difference between the different squeeze bottles and which sauces are used for each.

1.3.2.4. 116. Every item stocked on the line is full, clean, properly labeled, and covered.

1.3.3. Cleaning the Floors BOH

1.3.3.1. 117. The employee gathers all appropriate tools needed to sweep and scrub the floors.

1.3.3.2. 118. Employee demonstrates how to sweep the floor corner to corner.

1.3.3.3. 119.Employee sprays and scrubs the floor from corner to corner.

1.3.3.4. 120. Employee waits the right amount of time before starting the squeegie. (chemical contact time)

1.3.3.5. 121. Employee squeegies the floor from corner to corner so that the floors are completely dry when they are finished.

1.3.4. Cleaning Restrooms

1.3.5. Using a 3 Compartment Sink

1.3.5.1. clean

1.3.5.1.1. what chemical cleaner do we use

1.3.5.2. rinse

1.3.5.3. sanitize

1.3.5.4. cleaning solution strip testing

1.3.5.5. one direction

1.3.5.6. special cleaning instructions for particular equipment dishes

1.3.6. Using Dishwasher

1.3.6.1. temperature

1.3.6.2. chemicals

1.3.6.3. use

1.3.6.4. skillets

1.3.6.4.1. spray bottle of oil

1.3.6.5. clips

1.3.6.5.1. remove all cheese

1.3.6.5.2. run twice

1.3.6.5.3. run with "lid"

1.3.6.6. eating utensils

1.3.6.6.1. run twice

1.3.6.6.2. run with a "lid"

1.3.6.7. other equipment that require special cleaning

1.3.7. Prep - Mixing

1.3.7.1. marinara / spicy marinara

1.3.7.2. Pesto

1.3.7.3. Honey Balsamic

1.3.7.4. Cheese blend

1.3.7.5. corn & black bean salsa

1.3.8. Prep - Rocker

1.3.9. glass cleaning

1.4. Catch up week (9/28 - 10/4)

2. Advanced training

2.1. Advanced Chef Training

2.1.1. Prepster

2.1.1.1. Knife Skills

2.1.1.2. Knife Safety

2.1.1.2.1. cutting gloves

2.1.1.2.2. colored gloves / colored knives

2.1.1.3. Robotcoupe Skills

2.1.1.4. Handling Chicken

2.1.2. "Advanced" Preparation

2.1.3. Expo

2.2. Advanced Guest Service

2.2.1. Running

2.2.2. Cashier

3. Special Ops

3.1. Fire Attendant

3.2. Hydration