What is Front of House (FOH)? FOH is the part of the restaurant where all the dine-in guests will be greeted and served. A Guest First mindset is the top priority of the restaurant, and FOH team members will spend 90% of their time interacting with the guest. Today we will focus on what we expect from you as a FOH team member and also what your job role will be.

Scheduling

We do all of our scheduling through Hotschedules. You can download the free app "Hotschedules team app" to always access it. We ask if you haven't already, login and set up your availability. 

When scheduled you must work your shift, if you cannot, it is your responsibility to cover it. A manager must approve the shift covering. Communication is your best friend, communicate when you need something. If there is ever an emergency we will attempt to be more than accommodating as long as you communicate with us. We also ask that you provide notice as soon as you can.

You do have access to an app called "Group me," where you have open communication with the team. (Trainer take a moment to add them to groupme and let the team know a little about the new teammate.)

To ask off for a shift, you must put the request in hotschedules. There must be at least 3 weeks of an advanced notice. You are not guaranteed that day off, but we will work to the best of our ability to make sure that you get that day off.

Make sure you clock-in at the time you are supposed to and clock-out at the time you are supposed, unless directed otherwise by a leader.

Salary & Benefits

• Promotion - You can go as far as you like in our business here at Chick-fil-A. Although experienced and qualified management personnel may be hired from outside sources. We pride ourselves in training and developing leaders from within our team.

• Wages - Wage rate and raises are based on performance and not on time worked.

• Workman's Compensation Insurance - While you are working, you are covered under Workman's Compensation insurance. If you are injured, notify a leaders immediately so it can be documented and treatment can be administered immediately.

• Breaks - Mr. Jerry offers free meals while on break as a benefit. Team members have a $9 limit.

  • They are 30 unpaid break if you are scheduled to work at least 4.5 hour shift.

  • No food is consumed behind the counter.

  • Break food must come from the chute, the team member is not allowed to make their own food.

  • All food must be paid for. If you go over the $6.50 limit, you have to pay the additional cost.

• Scholarships - Scholarships are available for team members upon achieving the guidelines as set forth by Chick-fil-A, Inc. Further information is available with the HR Director (Vee).

Uniform

Uniform is very important to the team. All of our uniforms are created in guidance with food safety codes, and they create a professional appearance. As a team member, you must follow the guidelines that we place in order to have brand consistency.

• CORE 4 (Eye Contact, Share a smile, Speak Enthusiastically, and Make a connection)

• CFA issued polo, pants, belt, hat, and name tag.

• Socks, (black, navy, or gray)

• Black, leather, non-slip shoes - (Shoes For Crews) Must completely cover the feet, closed heels and toes.

• Undershirt must be worn and not extend past the polo. Male - Solid white or black shirt (no printing). Female - Solid, neutral color (no printing).

Grooming & Appearance

• Team Members are expected to present a professional appearance (neat and well-groomed) with good hygiene (for example, clean and with appropriate applications of body deodorant).

• Jewelry:

Women may not wear any oversized chains or long necklaces hanging outside the shirt. This includes beaded or leather chokers. (Necklaces must be approved by management if in doubt.) Necklaces must be tucked inside clothing for safety.

No key chains or other chains hanging outside of pants. They must be in the pocket.

Earrings may be worn by ladies only. The following stipulation applies: Metal studs only. No jeweled, dangling, or hoop earrings; a maximum of two earrings may only be worn on the lobe of the ear.

A single solid stud nose piercing or clear retainer may be worn while in non food prep areas.

Rings not recommended, but if worn, only in a modest amount (e.g.., a class ring, a diamond, wedding band or one per hand).

Wristwatches and/or Medical Alert Bracelets - Only wristwatches/medical alert bracelets that are conservative (in size and appearance) and free from attached decorations (e.g., gemstones) may be worn in the restaurant. They CANNOT be worn in food prep areas.

• Makeup, perfume and cologne must be subdued and worn in good taste.

• Dental modifications must not be visible (for example, decorative dental grills, dental tattoos). Orthodontic braces and bands must be in neutral color.

• Hair - must be clean and hairstyles must be neat and professional in appearance.

  • Effective hair restraints (e.g., hair accessories, hats, visors, hair nets, Chick-fil-A chef hats) must be worn to hold back any loose hair that could potentially fall into food.

  • Hair that falls around face must be tired back and restrained using a hair accessory that has no jeweled or beaded parts the could come loose.

  • Natural hair coloring is acceptable. Unnatural colors (e.g., pink or blue) and eccentric styles (e.g., Mohawks or shaven words, symbols, logos, etc.) are unacceptable.

  • False Eyelashes are Unacceptable

  • Sideburns - Trimmed to no longer than bottom of earlobe and must be a consistent width, from top to bottom.

  • Facial hair - Neatly groomed beard and mustache are acceptable up to 1/2 inch.

• Fingernails: Must not extend beyond fingertips and false nails are not allowed. Polish may be worn, but must be uniform in color/design on each finger and cannot have detachable decorations (e.g., gems, glitter, etc).

• Body Modifications:

Tattoos are permitted, but cannot be visible on the neck and/or face. Tattoos cannot contain words/images that are profane, sexually explicit, violent, vulgar, racist/ethnocentric  or otherwise offensive to the team or guests. Tattoos that do not meet the requirements above can be covered by approved Team Style Uniform Items (e.g., performance sleeves, long sleeve undershirt, waterproof makeup) 

All other body modifications are not acceptable. (e.g., extended earlobes/gauges/plugs or any piercings other than the ones approved above).

Disciplinary Policy

At Team Inspire we value you and our guest. We hold ourselves to a high standard in order to protect the brand. We have policies and rules that the team needs to follow and consequences if they are not followed. The consequences are:

1. Write Ups (Verbal and Written)

2. Suspension. If a team member has received 3 write ups in a 6 month period, they will be suspended. The length of the suspension will be determined based on the merit.

3. Termination. If a team member has received 3 write ups in a 6 month period after they have been suspended.

There are some actions that will lead to immediate suspension and/or termination. For those specific rules and policies refer to the policy handbook.

Operational Excellence

It is important to develop trust with Guests through meeting quality requirements all day, every day. This is the focus of operational excellence and is the responsibility of each Team Member and Leader in the restaurant.

1. Taste: Serve crave-able food (make sure we are following the recipes that you are taught. Do not deviate)

2. Speed: Be surprisingly fast (we are a quick service restaurant, so we must be quick.)

3. Attentive & Courteous: Enthusiastically fulfill the Core 4

   • Maintain eye contact

   • Share a smile

   • Speak Enthusiastically 

   • Always say "My Pleasure"

4. Cleanliness: Offer a refreshingly clean environment.

We have to make sure we complete all of these steps to achieve operational excellence. If there is one step missed then we have missed them all

Second Mile Service

Operation Excellence is what is required of us to operate as a good restaurant. 2MS is what will take us from good to great. The easy way to see this is, Operational Excellence is the 1st mile. The 2nd mile is everything extra. Meaning, we go above and beyond to make sure the guest is taken care of. For example; taking large orders our for guest, helping parents with children, checking in with the guest, helping elderly/disabled guest, etc. There are many things we can do to make sure the guest is taken care of, but we must filter them through three things:

1. Genuine: Make sure when you are interacting with the guest you are presenting who you are as a person and not just going through the motions.

2. Proactive: Do not wait for a guest to ask, look for ways to serve them. Anticipate their needs.

3. Personal: Make a connection with the guest and make them feel like them are a part of team inspire.

Genuine Hospitality

The Winning Hearts Every Day Strategy is comprised of four focus areas: Great Food, Fast & Accurate Service,  Genuine Hospitality. Within Genuine Hospitality there are two fundamentals: Hospitality and Cleanliness. This was Truett’s legacy, and we honor him by remaining committed to it. 

We can measure how we are doing using key outcomes of the Customer Experience Monitor (CEM). These key outcomes are Attentive & Courteous, Problem Resolution, and Cleanliness.

Hospitality

Our hospitality model allows us to deliver Genuine Hospitality as part of the Winning Hearts Every Day Strategy.  A commitment to hospitality means showing care and serving all people with honor, dignity and respect. We go the 1st Mile by displaying the Core 4. We go the 2nd Mile when we Create a Moment for Guests. Finally, we recover Guests by utilizing the HEARD model. 

• Commitment to Hospitality: honor, dignity, & respect for all

• 1st Mile: Core 4

• 2nd Mile: Create a Moment

• Recovery: HEARD

Commitment to Hospitality: At Chick-fil-A, Hospitality is a part of our DNA. Truett left us a legacy of hospitality in which he always encouraged a commitment of honor, dignity, and respect to all. This was Truett’s mindset and is not new to us. This is now our legacy to uphold. 

Cultural Intelligence allows us to stay true to that commitment and understand how to show care to all people. What brings this to life is being well-equipped to encounter all people with care and confidence.

Core 4: Create Eye Contact to show attentiveness. Share a smile to promote friendliness and warmth. Speak with a friendly tone to show genuine interest. Always say "My Pleasure" to enhance guest experience.

Second Mile Service: 2nd Mile is about creating moments for our Guests by generously going above and beyond what is asked of us.  This idea comes from the Biblical principle found in Matthew 5:41, “Whoever compels you to go the first mile, go with him two."  You can create moments for Guests by exceeding their expectations. By going the 2nd Mile and creating these moments, you show Genuine Hospitality and ensure Guests have “REMARK”able experiences.

Recovery: Guest Recovery is any situation where a Customer expresses dissatisfaction with any aspect of the Chick-fil-A experience. When things go wrong – such as an incorrect order or a long wait – Team Members have the opportunity to not only make things right, but enhance the overall Customer experience and avoid the loss of future sales.

When Customers are experiencing stress or receiving less value than they paid for, Guest Recovery can help make things right, prevent the loss of future business, and develop trust and loyalty with your Customers.

There’s no better time to showcase Genuine Hospitality than during a Guest recovery situation. Regardless of who caused the problem, it is essential that the Team Member interacting with the Guest should take ownership of the problem and its resolution

HEARD: Hear to understand, Empathize to feel their concern, Apologize with "I'm sorry", Resolve the issue, Delight the guest.

BOH and FOH: Ensure you speak in a respectful tone

Safety and Security

Entering the Restaurant

1 Meet other members of opening team at a pre-determined location to ensure everyone arrives at the Restaurant together.

2 Designate at least 1 Team Member to drive around the Restaurant to look for damage or suspicious activity while others remain in their vehicles

• Designated Team Member should inspect exterior, looking for signs of forced entry or pried-open doors.

• It is best to shine a flashlight on windows and doors to detect broken/missing glass.

If suspicious activity is observed, all Team Members should drive off and wait in safe location for further instruction. Designated Team Member should call 911 and then Operator to report suspicious activity or signs of break-in.

• Never enter Restaurant until it has been inspected for signs of a break-in.

• Never open Restaurant doors if someone is loitering on property.

3 One person (point person) should enter the Restaurant first, while others wait outside. (Typically, point person is a Team Leader or Supervisor.) Once inside, point person should:

• Deactivate alarm and make a complete inspection of the Restaurant interior, checking for signs of forced entry, persons hiding inside, etc.

• Give pre-arranged “all clear” signal to indicate it is safe for others to enter the Restaurant.

4 If point person fails to give “all clear” signal, those waiting outside should contact police.

5 Lock door once all members of opening team are inside, and keep it locked until the Restaurant opens for business.

Team Members who arrive after opening team should enter through most publicly visible door to the Restaurant. Allow only scheduled Team Members to enter building before opening hours.

Team Members should avoid entering Restaurant through back door or any entrance not having adequate lighting.

Leaving the Restaurant

Closing Team

• There should be at least 2 Team Members on closing team.

• Never leave anyone alone in the Restaurant.

• Team Members should exit through most publicly visible door in the Restaurant. Never exit through the back door or service yard.

• One person (point person) should exit the Restaurant to assess safety of parking lot.

• Other Team Members watch from inside the Restaurant, ready to call 911 in case of an emergency. 

How do I exit if I am the point person?

• Have cell phone ready in case of an emergency.

• Move quickly to car and check under and inside car before getting in.

• Lock car doors immediately after getting into car.

• Drive around the Restaurant to check for loiterers, suspicious cars, etc.

• Give pre-arranged all-clear or danger signal (for example, call, text, flash car lights or honk horn).

• Park where you will be able to observe other Team Members leaving the Restaurant, ready to drive away and seek help, if necessary.

Setting Alarm

• Team Member in charge of closing should set alarm prior to leaving.

• Verify that “set chirp” sounds when alarm is activated.

• Confirm that red “armed” lamp is illuminated, indicating that system is fully armed.

• Confirm delay time to exit the Restaurant once the system is armed, typically 45-60 seconds.

Leaving Parking Lot

• All remaining Team Members should exit the Restaurant while point person watches and move quickly to vehicles. 

• All Team Members should avoid unnecessary delays, such as engaging in conversation when exiting the Restaurant.

• Point person should be the last to drive off.

• Team Member with safe combination or Restaurant keys should never be last to leave.

Dealing with Robbery

• Try to remain calm and cooperate.

  • Do not argue with robber; do exactly as robber asks, unless robber asks you to leave building with them

• Avoid leaving building with robber.

  • If necessary, pretend to faint or try to run away if opportunity presents itself.

• Assume all weapons are loaded

• Minimize surprises that could startle robber.

  • Tell robber what you are going to do before you do it.

  • Do not make sudden movements

  • Explain possible surprises or noises, such as cooking equipment, a Team Member in back of Restaurant or a Team Member returning from a break.

• Ask for clarification if you are not sure of robber's instructions.

• Activate silent alarm.

  • Do this only if it can be done without risk to you, other Team Members or guests.

• Avoid any actions that could threaten safety of yourself or others.

  • Do not resist or try to be a hero.

  • Do not attempt to use a weapon.

  • Do not attempt to withhold money from robber.

  • Do not try to follow or chase robber from building

• Preserve evidence and memorize details to assist police.

  • If you receive a note from robber, keep it safe and avoid handling it unnecessarily to preserve fingerprint evidence.

  • Attempt to observe robber's physical features (for example, build, coloring, tattoos, scars) and distinguishing characteristics (for example, clothing, footgear, jewelry, gun type) without looking directly at robber.

  • Look for traits that will later help you complete a "Suspect Description Form."

  • If you recognize robber, be careful not to indicate this.

After Robber leaves.

• Remain wherever placed by robber

  • Wait for a reasonable period of time before exiting, to make sure it is safe.

  • If placed in walk-in refrigerator or freezer, activate alarm system as soon as possible, making sure robber does not see you do so.

• Lock all external doors and Drive-Thru windows immediately after robber leaves.

  • It is important to lock doors immediately after robber leaves to avoid reentry, which could create a hostage situation.

• Activate alarm system, if it has not already be activated.

• Call 911 to notify police of robbery and preserve crime scene for police.

  • Request emergency medical assistance, if needed.

• Try to see robber's vehicle from inside building and write down license plate number, if you can do so without putting yourself at risk.

• Avoid discussing robbery until after police questioning is complete and do not speak with the media.

  • "I am unable to speak with you about that, but I will get you in touch with my Operator as soon as possible."

(Trainer show Team Member Video, "How to Deal with a Robbery")

Menu

Lunch and Dinner

1. Chick-fil-A Sandwich meal OR Chick-fil-A Deluxe meal.

   • Regular Sandwich: toasted buttered bun, pickles, and fried chicken.

   • Deluxe: Buttered bun, pickles, lettuce, tomatoes, American Cheese, and fried chicken.

2. Spicy Deluxe meal OR Regular Spicy chicken sandwich meal

   • Regular Spicy Sandwich: buttered bun, pickles, and spicy fried chicken.

   • Deluxe: buttered bun, pickles, lettuce, tomatoes, pepper jack cheese, and spicy fried chicken.

3. Eight or twelve count fried chicken nugget meal.

4. Three of four count chicken strips.

5. Grilled Chicken Sandwich meal.

   • Toasted multigrain bun, lettuce, tomatoes, and grilled chicken filet.

6. Eight of twelve count grilled chicken nugget meal.

7. Grilled Chicken Club meal.

   • Toasted multigrain bun, lettuce, tomatoes, grilled chicken, colby jack cheese, and bacon.

8. Grilled Cool Wrap meal

   • Grilled Chicken, green leaf lettuce, spring mix, green cabbage, cheese blend, rolled in a flaxseed bread wrap. With your choice of dressing.

Seasonal Sandwiches

Spicy Grilled Deluxe

• Toasted multigrain bun, lettuce, tomatoes, spicy grilled chicken, and colby jack cheese

Smokehouse BBQ Bacon

• Toasted sweet yeast bun, one portion of Smokehouse BBQ sauce, lettuce, colby jack cheese, and brown sugar and pepper bacon. 

Salads

Cobb Salad: Romaine, spring mix, green cabbage, grape tomatoes, cheese blend, crumbled bacon, sliced egg, roasted corn, and chopped fried nuggets. Served with Avocado Ranch and roasted red bell peppers.

Market Salad: Romaine, spring mix, green cabbage, blue cheese crumbles, strawberries, blueberries, apples, and cold grilled chicken. Served with zesty apple cider vinaigrette dressing, granola, and roasted almonds.

Southwest Salad: Romaine, spring mix, green cabbage, grape tomatoes, cheese blend, corn and black been blend, and cold spicy grilled chicken. Served with creamy salsa dressing, chili lime pepitas, and tortilla strips.

Lemon Kale Caesar Salad (seasonal): Romaine, spring mix, parmesan cheese, kale, two lemon wedges and grilled nuggets. Served with Lemon Caesar and Panko brad crumbs.

Side Items

• Waffle fries - small, medium, large.

• Mac & Cheese - small, medium, large.

• Fruit Cups - strawberries, blueberries, apple, oranges. Small, medium

• Side Salad - romaine, spring mix, green cabbage, grape tomatoes, cheese blend. Served with choice of dressing and topped with roasted red peppers.

• Greek Yogurt Parfait - vanilla greek yogurt, strawberries, blueberries. Topped with either granola or oreo cookie crumbles.

• Kale-crunch side - Kale and green cabbage mixed with apple dijon mustard vinaigrette. Small or large

• Chicken Noodle Soup - shredded chicken, noodles, celery, carrots. Cup or Bowl.

• Chicken Tortilla Soup - (Seasonal) shredded spice and fried chicken, corn and beans. Cup or Bowl.

• Apple Sauce Pouch.

Kids Meals

Fried Nuggets - 5 count with a side, and drink

Grilled Nuggets - 5 count with a side, and drink

Strips - 2 count with a side, and drink

Side Options - Waffle fry, fruit cup, mac & cheese, or apple sauce.

Drink Options - Coke product, tea, lemonade, milk, or apple juice.

Desserts

Cookies - individual or 6 count.

Milkshakes - One size: Vanilla, Strawberry, Chocolate, and Cookie & Cream (Sold year round.) Seasonal - Peach (Summer months) Peppermint (Winter Months)

Frosted Beverage - One size: Frosted Lemonade (regular or diet), Strawberry Frosted Lemonade, frosted sunrise, and frosted coffee

Ice Dream- One Size. Available in a cup or cone.

Drinks

Coke Products

Lemonade - Made in house. Lemon juice, water, and sugar. Available in Diet, made with splenda

• (Walk team member through how to make)

Tea

• (Walk team member through how to make)

Coffee, Hot & Iced - One Size. Guest have a choice of creamer and sweetener with hot coffee. Iced coffee there is a choice of original, vanilla or mocha.

• (Walk team member through how to make.)

Discounts

These are the discounts that the operator allows at the moment. They can change at the discretion of the operator

• First Responders (Police, EMS, Fire) - In uniform (100%  from 6am-7am and 9pm-10pm) (50% 7am-9pm)

• Senior - Free small beverage 

Food Safety

Washing Hands

1. 89% of foodborne illness outbreaks in restaurants are caused by the spread of germs from hands to food.

2. Wash hands before and after wearing gloves and change gloves between tasks

3. Wash hands before leaving restroom and again at work station.

When Should Hands Be Washed?

Wash hands when you get to work (before reporting to work station) and before leaving for the day. Also wash hands after doing any of the following:

• Removing gloves.

• Using restroom - be sure to wash hands in restroom and again at work station.

• Handling raw chicken and other raw or unrinsed food.

• Getting coater onto wrists of forearms (Be sure to wash hands at hand sink near breading table.)

• Handling trash.

• Cleaning and area of the Restaurant.

• Sneezing, coughing or using a tissue.

• Touching hair, face, body, clothing or apron.

• Touching cellphone.

• Taking a break, eating, drinking, chewing gum or smoking.

• Touching anything that could contaminate hands (for example, refrigerator, equipment, door, soiled towel or boxes).

How to Properly Wash Hands and Forearms

1. Rinse hands with warm water (100-110 F).

2. Dispense 1 squirt of soap into palm of hand.

3. Wash hands vigorously, being sure to wash between fingers.

4. Use "bear claw" method to clean fingernails. 

   • 80% of bacteria and viruses on hands are underneath fingernails. Also clean around fingernails.

5. Wash forearms as well.

   • This is especially important when working in food prep areas. Hands, nails and forearms should be washed vigorously (steps 3-5) for 15 seconds.

6. Rinse hands and forearms with warm water.

7. Dry hands with clean paper towel.

8. Use same paper towel to turn off water.

Wearing Food Service Gloves

 Yellow Food Service Gloves

Work only when working with raw chicken. This includes handling raw chicken, bags of raw chicken and designated metal raw chicken trays, metal pans and metal utensils.

• Wearing yellow gloves serves as a reminder not to touch anything other than raw chicken, bags of raw chicken and designated pans/utensils.

Clear Food Service Gloves

Worn for the following task:

• Preparing cooked/ready-to-eat food.

• Removing trash.

• Cleaning areas of the Restaurant.

• Covering a bandaged cut on hands.

• Covering a wedding band.

• Covering gray cut resistant gloves.

• Handling packaged food at outside sales events (due to Guest perception of cleanliness)>

• Cleaning up body fluids.

Using Food Service Gloves Correctly

• Use only latex-free, food service gloves.

• Always use a fresh pair of gloves.

• Wash hands before putting on gloves and when changing gloves.

• Make sure gloves fit correctly (not too tight of too loose).

• Change gloves at appropriate times:

  • After handling raw chicken and before handling cooked/ready-to-eat food.

  • After handling breading chicken and before handling grilled products.

  • If excess moist coater remains on gloves

  • When going from one task to another.

  • After touching potentially contaminated surfaces, including your body, apron, clothes, refrigerator, equipment, doors, soiled towel, boxes, etc.

  • After sneezing, coughing or using a tissue.

  • As soon as the become torn or dirty.

  • At least every 4 hours, if used continually for the same task.

Labeling

1. Dated and labeled sticker components:

   1. Date of product prep

   2. Product Name

   3. Initials of person preparing product

2. Add AM or PM for cold products

3. Be sure to place on lid AND container

Dishes

We want everyone in the store to know how to do dishes. The goal for FOH, whenever, you take a dish pack either, put it in the dishwasher or hand wash the dish. Once it is washed, place it on the drying rack. If FOH takes care of their dishes then it will help the kitchen tremendously. 

• All dishes must be washed, rinsed, sanitized, and air-dried (look at diagram below)

• Wear green cut resistant gloves, covered by green dishwashing gloves, on both hands when washing cutters/slicers, and knives.

• Wash dishes with a clean white towel.

• Order of dish washing. All non greasy and non raw dishes, greasy dishes, then raw dishes.

1. Remove food particles, deposits and buildup.

   • Scrape as much as possible into trash can.

2. Stack scraped, dirty dishes until washed.

   • Stack dishes on surface next to wash sink.

3. Wash dishes in the wash sink.

   • Use clean towel to wash regular dirt of food residue from dishes.

4. Rinse dishes in rinse sink to remove all dish detergent.

5. Sanitize dishes in sanitizing sink.

   • Submerge dishes in sanitizer.

   • Allow dishes to soak for at least 60 seconds.

   • If item is to large to submerge, soak a portion of item for 60 seconds, then turn item and soak other portions for 60 seconds.

6. Air-dry sanitized dishes. Wash and sanitize hands before putting away clean dishes.

7. Return dishes to designated locations when completely dry.

Dishwasher

If there are dishes in the dishwasher, take them out and place them on the drying rack, if they are clean. If the dishes are dirty, place your items in if they can fit, and close the dishwasher. If they cannot fit close the lid and hand wash your dishes in the 3-compartment sink.

Stocking

1. All Items should be stocked at night during closing and restocked throughout the day as needed.

2. Ensure that clean trays are available at all times

3. Empty and clean condiment bins at least once a week.

Restock Cold Items

• Use FIFO (First in First Out) rotations system when stocking and restocking

• Verify that cold entrees, sides, and toppings have dated and labeled stickers attached to tray, shelf, or packaging

• Check remaining holding time when stocking products.

• Discard any items that will not be served within shelf life period.

Condiments, Paper Goods, and Other Supplies

• Check expiration date on condiment cases.

• Do not place condiments into bins if they have passed there expiration date.

• Cups, lids, straws, and drink carriers.

• Napkins, forks, knives, spoons, and stir sticks.

• Bags, Kid's Meal toys, and liners

• Paper towels, hand soap, and hand sanitizer. Make sure supplies do not run out.