Professional Documents
Culture Documents
The material contained herein is unpublished and is only made available to employees of Carlson
Restaurants Worldwide (CRW), Inc. and its Franchisees on a need-to-know basis. It contains
confidential business and proprietary information owned by CRW, Inc. The reproduction,
disclosure, dissemination, sale, or use of this material by any employee without prior written
consent of CRW, Inc. is a violation of the duty of loyalty, is grounds for immediate termination,
and may be a violation of federal and state law, both criminal and civil. Such acts by anyone else
who obtains this work may also be a violation of federal and state law, both criminal and civil.
Any persons engaging in such actions will be subject to vigorous and tenacious prosecution to the
full extent of the law, which may include the recovery of profits, statutory penalties, and attorney
fees.
This material contains certain medical, health, safety, and legal information that is intended solely
for the use and benefit of the employees of CRW, Inc. Use or reliance upon such information by
Franchisees and their employees shall be at their own risk, and CRW, Inc. disclaims all liability
for its use. Franchisees are urged to obtain independent medical, health, safety, and legal advice
from qualified professionals.
Who to Call BOH Training Materials can be ordered from Data Source by calling Customer Service at
1-800-829-3369.
BOH Training The Back of House Training Program contains station guides for each station in the
Program BOH. Each of the station guides can be ordered from Data Source.
Here is a list of the BOH station guides and their Data Source item numbers:
Station Guides
Broiler Guide
Dishwasher Guide
Expo Guide
Fry Guide
Plate/Nacho Guide
Prep Guide
Sauté Guide
Steward Guide
Window Guide
BOH Training The Back of House Training Program – Coach Guide is used by the Coach to conduct
Program the training program for new employees working in BOH positions. The Coach Guide
contains a copy of each of the station workbooks. Coach’s Notes are written into the text
Coach’s Guide of the Coach Guide. Coach Notes will assist the Coach in delivering training to new BOH
employees.
BOH Training Support materials for the BOH Training Program include Score Cards, Videos and
Program Validation Forms.
Score Cards are located in the Appendix of the respective Station Guide. Videos and
Score Cards Validation forms can be ordered from Data Source.
Videos Here is a list of the Videos and Validation forms:
Validation BOH Skills – “Basics” (English and Spanish)
Forms BOH Skills – “Broiler” (English and Spanish)
BOH Skills – “Fry” (English and Spanish)
BOH Skills – “Plate/Nacho” (English and Spanish)
BOH Skills – “Sauté” (English and Spanish)
Questions? If you need more information about this document, please call the CRW Training and
Development Department at 1-800-733-6530.
Introduction
Congratulations, you have been hired as a member of the TGI Friday’s Back of House Staff!
Back of House (BOH) employees are hired to work at one or more of the following BOH
stations: Broiler, Dishwasher, Expediter/Window (Expo), Fry, Plate/Nacho, Prep, Sauté, or
Steward.
This training program introduces new Back of the House employees to their job tasks. Your
training program will consist of:
1. Watching as skills and tasks are demonstrated for you on video.
2. Reviewing the Back of House Station Guide specific to the job you have been hired to
perform.
3. Observing as your Coach demonstrates skills and tasks you will need to learn in order
to be successful on the job.
4. Demonstrating the skills and tasks while your Coach observes.
5. Performing the BOH skills and tasks in order to be validated on a station by your
Coach.
Training The Appendix of each station guide contains a day-by-day Training Agenda
Agenda for that station. Use the training agenda to track your training activities.
Validatio When your review and practice of the skills and tasks for your job are
n complete, you and your coach will plan a validation. During validation, you
will perform job skills and tasks while being observed and, when those
skills and tasks are done correctly, you will be “signed off” by your Coach.
A sample validation form is located in the appendix.
Who’s Who?
It takes a lot of people to effectively run a Friday’s restaurant. When you consider the
store’s hours of operation and the number of people employed at just one location, that’s a
lot of people needed for a store to run efficiently.
The following page contains a list of personnel inside and outside your store.
Your Coach will provide you with this information.
The Here is a list of bulletin boards and other communication devices you will
What’s find in your store. Your Coach will show you where to find them.
What List
Employee Bulletin Board
Location: ___________________________________________________
Benefits Information
Security
New Employees
Employee Recognition
Miscellaneous Information
Shift Report
Location: ___________________________________________________
Work schedules
Stations
Running Duties
OTLE Duties
M.O.D.
Marker Board
Location: ___________________________________________________
Menu Changes
Daily specials and promotions
86/68 Menu Items
Manager’s Communication
Contests
Notes
Notes