Chapter 1 BOH Overview-Part

Participant Guide Chapter 1 - Back of the House Overview
Chapter 1: Back Of House Overview

This chapter introduces information all BOH employees need to know to perform their jobs
effectively.
After you complete this chapter you will be able to:
• Explain the BOH controls.
• Demonstrate proper food service sanitation.
• Demonstrate proper execution.
Here is the Back of House Training Overview.

To learn the basics of working in the Back of the House (BOH), you will:
• Review the “TGI Friday’s Back of the House Basics” booklet with your Coach.
• Watch the BOH video and station specific BOH video.
• Read this chapter and the chapter specific to the BOH station you are learning.
• Watch your Coach demonstrate job tasks.
• Practice job tasks with your Coach.
• Validate with your Coach.
Back of the House Training Program 1-1

Here’s a list of the lessons in this chapter:
Chapter 1 Lessons Page Number
Lesson 1: Clocking In and Out 1-4
Lesson 2: Communicating in the Restaurant 1-8
Lesson 3: Using BOH Controls 1-12
Lesson 4: Food Service Sanitation 1-18
Lesson 5: Fire and Evacuation Procedures 1-41
Lesson 6: Execution 1-44
Lesson 7: Line Checks 1-62
Training You and your Coach will use the Training Agenda to plan and track your training
Agenda activities. Your Coach will advise you on what to do and will add any practice that
will benefit you.
Turn to the Appendix and find the Training Agenda for your job description.

Validation From time to time, you will be asked to demonstrate what you have learned to your Coach.
After you understand how to perform certain job-specific tasks, your Coach will schedule a
time to observe you as you perform these job tasks so that you can be validated on a station.
Turn to the Appendix to find the Validation form for each BOH job.

Lesson 1: Clocking in and out
This lesson will show you how to clock in and clock out.
The Micros system is used in Friday’s restaurants for clocking in and out. Micros is also
used by some FOH staff to record food and beverage orders placed by the Guest.
Two Micros systems are in use; Micros 2700 and Micros 3700. You will receive training on
the system used at your store.
After you complete this lesson, you’ll be able to:
• Clock in/out on either the Micros 2700 or Micros 3700 system.
How do you CLOCK-IN on Micros 2700?

These are the steps to follow when you want to clock in on Micros 2700:
Step Action
1. Press [CLOCK/IN/OUT] on the Sign-In screen.
Result: The prompt Clock In/Out, Enter Your ID Number displays.
2. Enter your ID number.
Result: The prompt Select Your Job Assignment displays. Your last name
appears on the bottom right corner of the operator display and job codes
appear, with numbers, on the left side of the operator display.
3. Press [ENTER/YES] or [CLEAR/NO].
Result: When the prompt is answered, the clock in time displays, the system
clocks you in and a Chit prints.

How do you CLOCK-OUT on Micros 2700?

To clock out on Micros 2700 follow these steps:
Step Action
Result: The prompt Are You Clocking Out? Displays.
Result: When the prompt is answered, the clock out time displays, the
system clocks you out and a Chit prints.

How do you CLOCK-IN on Micros 3700?

To clock in on Micros 3700, follow these steps:
Step Action
Result: A window appears listing your available job assignments.
If you are assigned only one job code, the name of the job assignment
displays.
3. Select a job by entering the job number and confirm a single job by pressing
[ENTER/YES] or [CLEAR/NO].
Result: When the prompt is answered, the clock in time displays, the system
clocks you in and a Chit prints.

How do you CLOCK-OUT on the Micros 3700?

To clock out on the Micros 3700 follow these steps:
Step Action
Result: The prompt Are You Clocking Out? displays.
Result: When the prompt is answered, the clock out time displays, the
system clocks you out and a Chit prints.

Lesson 2: Communicating in the Restaurant
This lesson introduces methods to communicate within the restaurant.

• Keep up with restaurant and company news.
• Use teamwork to communicate with co-workers and managers.
What are some of the ways to keep up with

Restaurant and Company News?
The three most effective ways to keep up with restaurant and company news are:
• Shift Report
• Marker Board
• Employee Bulletin Board

What is in the Shift Report?

The Shift Report contains:
• Names of employees scheduled to work in the FOH and BOH
• Station assignments for scheduled employees
• Running Duties
• OTLE Duties
• MOD
Your Coach will show you where the shift report is posted and will explain how to interpret
it.
What is on the Marker Board?

The Marker Board contains:
• Daily Specials and promotions
• 86/68 items
• Manager concerns
• Menu changes
• Contests

What is on the Employee Bulletin Board?

The Employee Bulletin Board contains:
• Company benefits information
• Security procedures
• Names of new employees
• Employee Recognition
• Red Sheets
What about teamwork?

An effective team is one where all its members communicate well and do whatever is
necessary to help the team operate smoothly and achieve the team’s goals.
One of the goals of the BOH team is to produce a quality product for our Guests.
To be a great team member:
• Cooperate with other employees
• Assist other employees
• Cooperate with your manager

How can BOH employees assist each other?

Teamwork! Here are just a few ways you can be a team player by assisting other
employees:
• Restock another employee’s station.
• Jump in to help an employee at their station.
• Look for ways to be a productive part of the team.
• Ask your co-worker what you can do to help.
How does a BOH employee cooperate with other

employees and the manager?
All employees, including BOH employees, practice the T.G.I. Friday’s Credo by…
…treating other employees and managers with respect and understanding.

…being pleasant and helpful when working with other employees.
• Employees can help managers by volunteering to help in other areas of the restaurant.
• Assisting an employee who has been OTLEd.
• Gladly re-making a food order, especially when a Guest is unhappy with their order.

Lesson 3: Using BOH Controls

All employees share a responsibility for providing the highest quality products possible.
The Five BOH Controls are critical to success in delivering a quality product to our Guest.
Always follow the BOH Controls!
• Explain the importance of the Back of the House Controls.
What are the Back of House Controls?

The Back of House Controls are steps to follow in delivering Great Food to the Guest.
When the Back Of House Controls are adhered to, the quality of the recipe ingredients is
high, the quality of the product served to the Guest is high and the BOH runs more
efficiently.
Here are the five BOH Controls:
1. Order it well
2. Receive it well
3. Store it well
4. Make it to recipe
5. Don’t let it die in the window

What does “Order It Well” mean?

The Steward or KM orders product ingredients according to the established Par (quantity
needed based on business and production needs) for that product.
By ordering only the quantity needed,
• Spoilage is reduced due to having too much old product on hand.
• Specifications for product need are adhered to and quality is maintained.
BOH employees can assist the Steward or KM by informing him or her whenever you see
spoilage or when the Par is over or under what is used.

What does “Receive It Well” mean?

Food products are delivered to the store by vendors contracted to provide various products to
the store. When the vendor arrives to deliver the product ordered, the Steward or KM
inspects the products being delivered before the delivery person leaves the store to be sure
Friday’s high quality standards are being met.
The receiving process will include these steps:
• Inspecting the quality of delivered products.
• Storing the product immediately.
• Rotating the product properly.
• Reviewing the invoice to be sure that all invoiced product is received in good condition.
• Checking the invoice for quantity and price accuracy.
• Ensuring the produce is delivered on time.
• Ensuring the vendor is using the proper equipment.
• Checking the temperature of product.
• Weighing the product.
Depending on the schedule and store requirements, other members of the BOH staff may
assist with one more of these tasks. Your Coach will describe the procedure in your store.

What does “Store It Well” mean?

In order to “Store It Well”, all BOH employees must:
• Follow all sanitation procedures.
• Correctly label and rotate stock: First In, First Out (FIFO).
• Use day dots on bulk items.
• Handle products gently and correctly.
• Perform correct freezer pulls.
• Use and follow the temperature guide for coolers and freezers.
• Stock goods by unit count.
• Correctly unpack all goods packed in cases.

(Your Coach will describe any exceptions such as coffee or Tabasco.)
• Use a standard row count, such as 6, 7 or 8 deep, regardless of the height of storage
shelves.
• Store items according to the Sensitivity Guide.

What does “Make It To Recipe” mean?

BOH employees prepare food to recipe by doing the following:
• Calibrating scales frequently and correctly.
• Conducting periodic “grab tests” to monitor the correct portion to “grab” for a particular
item, such as, cheeses for Quesadillas.
• Using current recipe books.
• Organizing and completing daily prep duties.
• Using proper tools.
Each of the station specific chapters includes the checklist to be used to ensure that the
station is stocked with all that is needed to prepare food to recipe.

What does “Don’t Let It Die In The Window” mean?

Product “dies in the window” when it is not tended to properly and delivered promptly to
the Expo window. Teamwork and good communication with employees working the Expo
station and/or FOH employees at the Expo station will ensure the food is properly tended to
and delivered to the Guest.
Follow these guidelines to ensure that food does not “die” in the window:
• All food items are timed correctly.
• The staff is educated on proper ringing of items.
• There is ongoing communication between stations.
• Hot food is delivered immediately.
• All warming equipment is working properly.
• Expo reviews plates for final sign-off before delivery to Guest.
• Proper specifications are followed.
• All tickets are bumped off of the line monitor as soon as the item is placed in the
Window.

Lesson 4: Food Service Sanitation
This lesson introduces food sanitation. Your management team has been certified in
serving safe food and will provide you specific feedback and guidance.
After you complete this lesson, you’ll know more about food safety and be able to perform
the following safe food handling procedures:
• Explain the five BOH Critical Safety Factors.
• Demonstrate how to keep food safe and free of contamination.
• Demonstrate proper food preparation and handling.
• Explain the Temperature Danger Zones.
• Explain signs of food spoilage.
• Demonstrate correct product rotation.
• Demonstrate correct food storage.
• Demonstrate correct, safe sanitation procedures.

What are Five BOH Critical Safety Factors?

In order to provide our Guests a safe environment as well as the Ultimate Guest Experience,
there are five BOH critical safety factors that must be adhered to.
The Five BOH Critical Safety Factors are:
1. Rapid food cooling. Food is rapidly cooled to under 40° F.
2. All foods cooked to proper internal temperatures. Foods are cooked to the proper
minimum internal temperatures. (i.e. Ground beef cooked to 155°F for 15 seconds to
effectively kill bacteria; poultry cooked to 165°F for 15 seconds to kill bacteria)
3. Rapid re-heating. Foods are reheated only once to a minimum of 165° F within 2
hours.
4. Hot food and cold food holding. Hot foods are held at a minimum of 150°F; cold foods
are held at a maximum of 40°F.
5. Food handling/personal hygiene. Food and utensils are handled in a safe and sanitary
manner per the critical safety factors outlined in the Food Safety Manual:
• Hands are washed regularly.
• Clean clothing is worn when preparing food.
• Employees are in good health.

What are the contributing factors involved in serving

safe food?
There are three contributing factors in providing safe food.
1. People
• Employees are in good health and have good hygiene habits.
• Employees handle and prepare food in a safe and sanitary manner.
2. Food
• Food is stored at the correct temperature.
• Food that shows signs of spoilage is recorded and discarded.
• Food products are rotated properly.
• Food is stored correctly.
3. Environment
• The preparation and cooking utensils and work areas are clean and sanitary.

What are uniform and personal hygiene standards?

Uniforms are approved daily by the Kitchen Manager or General Manager. Be sure the
uniform you wear to work each day is neat and clean. Here is a list of uniform
requirements:
Shirt Clean, pressed white shirt; a solid red, black, or white T-shirt or turtleneck may be
worn under the white shirt.
Pants White, clean, pressed and hemmed or checkered chef pants.
Hair At or above the bottom of the shirt collar, no ponytails, no multiple or unnatural hair
colors.
Hats Cap with Friday’s logo or a chefs cap.
Shoes Black, leather, polished, closed toe, (rubber soles only); no canvas.
Apron A clean apron is provided each shift.
Towels Clean towels are provided each shift.
Safety Back A Safety Back Belt is provided at your store.
Belt
For that added Suspenders (solid colors), stars, station pins, WOW pins, scarves and bandannas
touch… (around the neck).
Miscellaneous • Bras are required for women.
Information
• Men must be clean-shaven.
• Good personal hygiene is required each day.
• Hair should be clean, well-groomed and properly restrained.

How does personal hygiene affect food safety?

An employee’s poor personal hygiene can negatively affect the food safety plan in the
restaurant. Practicing good personal hygiene habits including frequent and thorough
handwashing is a must.
Examples of good personal hygiene can include:
! Clean, short-trimmed fingernails
! Clean, properly restrained or covered hair
! Covering all cuts and sores with bandages and plastic gloves
! Wearing work clothing only on the job
! Washing hair and bathing daily

Will I be able to work if I’m sick?

Employees who are ill or who have health problems must report their condition to the
manager before their shift.
Certain health problems may contaminate food or utensils, thus preventing an employee from
working in the restaurant for the term of that illness.
An employee with the following health conditions may not be able to work:
! Fever
! Diarrhea
! Upset stomach, nausea or vomiting
! Sore throat or sinus infection
! Coughing or sneezing
! Dizziness

What are the main sources of bacteria?

Hands are the main source of bacteria. Regular handwashing will prevent the spread of
harmful bacteria.
• Remember to wash your hands…
− Before work.
− After using the restroom.
− After sneezing or coughing.
− After eating, drinking and smoking.
− After touching your body, face, mouth and hair.
− After handling raw food.
− After handling money.
− After mopping the floor, taking out the garbage or after any activity that might cause
your hands to become contaminated.
• Always cover cuts and scrapes with bandages and plastic gloves.
• Always use soap when washing your hands.
The best protection is to minimize

hand contact with food.
Use clean gloves and utensils.

What is the correct procedure for washing hands?

The following is the correct procedure to follow when washing hands:
Step Action
1. Wet hands using warm water.
2. Apply anti-microbial soap.
3. Clean under fingernails using a clean, sanitary nailbrush.
4. Lather and rub hands for 20 seconds.
5. Rinse hands thoroughly.
6. Dry with either single-use towels or a functional hand dryer.
7. Use paper towel to turn off faucet to prevent contaminating

clean hands.

What about food preparation and handling?

Proper food handling and sanitation keeps food from spoiling. Food spoils due to bacteria,
which is found in most perishable foods.
Bacteria can cause:
• Food to spoil
• Harmful, even fatal, food poisoning
Bacterial growth:
• Cannot be completely prevented
• Can be controlled by handling food correctly and by using proper sanitation

What is cross-contamination?
Cross-contamination is the spread of bacteria from one food to another. It is caused by NOT:
• Cleaning utensils and work surfaces.
• Washing hands between handling different types of food, both cooked and raw.
Some of our Guests are allergic to a type of food, for example, seafood. Other Guests have
moral or religious objections regarding certain foods.
As a BOH employee, you have the responsibility of preparing food for our restaurant’s
Guests with the same care and consideration you have for Guests in your own home.
Keep foods separated as you handle and prepare them for the sake of our Guests.

What is the Temperature Danger Zone?

Bacteria multiply rapidly within the Temperature Danger Zone range of 40°F to 140°F.
Foods stored at the correct temperatures, such as those listed below, are less likely to become
contaminated by bacteria.
• Cold Food Holding Temperature = Below 40°F.
• Hot Food Holding Temperature =Above 150°F.
If food remains in the Temperature Danger Zone longer than a total of four hours, it must be
discarded.
For more information about serving safe food, refer to the Food Safety Standards program or
ask your Coach.

What are the signs of food spoilage?

The following guidelines are signs of food spoilage. Notify the Kitchen Manager
immediately if you see any of the following signs:
Product Signs of Spoilage

Produce Mold, mushy, slimy, darkened color, bruising
evident, offensive odor.
Canned or bottled Bubbles when stirred, has an odor. Never taste!
product
Poultry Slimy, sour smell, no visible changes.
Meat Slimy, sour smell, greenish tinge.
Seafood Slimy, ammonia smell, mushy texture.

What is product rotation?

Product rotation means using food products that were prepared first, before preparing a new
batch recipe.
The term “FIFO” (First In First Out) is often used as a reminder to use previously prepared
products first.
How do batch labels help?

Batch recipes make rotation easy and include:
• The name of the product.
• Date the product is prepared.
• Initials of the preparer.
• Manager's approval.
• Day Dots.
• The time an item was prepared.

What are the four basic rules of storage?

The four basic rules of storage are:
1. Store food immediately.
2. Store food properly.
3. Day Dot all meat and produce.
4. Rotate stock F.I.F.O. (First In, First Out).
Correct Product Rotation:

FIFO – First In, First Out
is the procedure to follow.

How do I store food to prevent contamination?

Proper receiving procedures and food storage is critical in preventing contamination.
Store foods:
• 6 inches above the floor.
• 18 inches from the ceiling.
• Away from walls.
Follow a regular schedule of organizing, cleaning and sanitizing shelves and racks:
• Reseal opened, partially used packages.
• Store poultry with poultry, meat with meat, etc.
• Rotate stock constantly.
• Always check for open/partially full containers.
When refrigerating foods, the temperature of the product is essential, not the
temperature of the air in the walk-in. Temperatures for refrigeration are:
Storage Unit Ideal Temperature
Dry Storage 65° - 75°F
Refrigeration 33° - 40°F
Freezer -10° - +10°F

Product in all storage areas must meet the temperature requirements. Tell your Manager
right away if the temperature isn’t correct.
DO NOT:
• Stack perishable foods
• Overload a refrigerator
• Remove wrapping paper from meats and other perishable foods, then put them in
the refrigerator
• Remove wrapping paper from hamburgers and fish, then put them on trays in the
walk-ins
DO:
• Treat food cartons as raw food and store them below cooked food.
• Store mops and other cleaning equipment away from areas where food is
processed, prepared, and served.
If the same refrigerator is used to store cooked and raw foods, then always store cooked
food above the raw food.
When storing raw food, arrange products using the following order:
Shelf Product
1st Shelf (Top Shelf) • Cooked or ready to eat

foods
2nd Shelf • Raw Fish
3rd Shelf • Raw Beef
• Raw Pork
4th Shelf • Raw Ground Beef
• Raw Ground Pork
5th Shelf (Bottom shelf) • Raw Chicken

What about chilling and heating food?

Be aware of the temperature safety zones when storing or preparing foods.
For proper refrigeration:
• Care and attention must be given to walk-ins and reach-ins to maintain proper
temperatures.
• Limit trips into the walk-ins; never keep door propped open.
• Store the most perishable foods to the rear of the walk-in where it is coldest.
• Store products to promote air circulation; never cover racks with paper, foil and other
material.
• Never stack trays on top of one another.
• Raw product must be stored separately from prepared food.
• Always cook foods according to proper cooking temperatures and recipes:
Product Ideal Temperature

Rare Beef 130°F
Other(sauces) 140°F
Fish 145°°F
Pork 155°°F
Ground Beef
Ground Pork
Poultry 165°F
• Heat steam tables holding hot food to 160°F; check the temperature during shift. Cool
food quickly to 75°F (minimizes bacteria growth) in an ice bath (50% water/50% ice).
• Avoid cross contamination. Never combine food that has been heated with original
batches.

What are Freezer Pulls?

Freezer pulls are a method of thawing frozen foods. After removing the food from the
freezer, food is thawed slowly in the refrigerator to reduce the chance of contamination or
spoilage.
How can I be sure the right amount of food will be

available for preparation each day?
Use the thaw schedule for:
• Pulling the set amount of freezer items.
• Transferring items to the walk-ins for thawing.
If a thaw schedule doesn’t exist:
• Work with your Kitchen Manager.
• Set up a thaw schedule with set Pars for all frozen items.
To complete your freezer pull efficiently, set-up:
• Work area for the freezer pull.
• A specific pull time each day when there are few interruptions.

What are the special procedures for thawing?

There are special procedures for thawing steaks, seafood and poultry. Keep steaks,
seafood and poultry in airtight plastic wrapping (cryovac, used for sealing meats) until
completely thawed. Then, store them below cooked food.
When thawing, remember the following general guidelines:
• Plan at least 2 days ahead.
• Most items take 18-48 hours to thaw in the refrigerator.
• Pull according to normal usage, plus 10%.
• Update your thaw schedule to fit production.
• Never thaw food products at room temperature or under running water!
The charts on the following pages list the steps to follow when thawing specific food
products.

Follow these steps when thawing Beef:

Step Action
1. Day Dot the product when you remove it from the freezer.
2. Place beef on sheet pans in single layers or stack hamburgers two

high and wrap in plastic.
Remember:
• Steaks can take up to 2 days to thaw in cryovac
• Shelf life in cryovac after thawing is 3 days.
• This gives them a total 5 day shelf life. (The shelf life is 2 days if the seal is broken.)
Follow these steps when thawing Seafood:

Step Action
1. Place a Day Dot on the seafood when it is removed from the
freezer.
2. Store the seafood on ice in a draining cambro placed into

another cambro.

Follow these steps when thawing poultry:

Step Action
1. Remove packaging trays from the original box.
2. Day Dot when you remove poultry from the packaging tray.
3. Put poultry in a B draining lexan.
4. Place B lexan in another B lexan.
5. Cover lexan with a lid.

Is there a thaw schedule guideline?

Yes there is! Use the guideline below to help you be sure the correct amount of
product is thawed. Do not pull the amount listed unless you have none of the item.
THAW SCHEDULE
Tu W Th Fr Sa Su Mn
6 oz.
75 75 85 95 80 60 60
Flap
Filets 10 15 20 25 20 10 10
16/20 2 2 3 4 3 2 1
Why sanitize?
Cleaning removes soil and sanitizing kills bacteria. Sanitizing uses heat and/or
chemicals to kill the bacteria that cause food to spoil.
Clean and sanitize all surfaces, utensils and equipment:
• Before and after handling food products
• When switching from one product to another
• After four hours of continuous use
Clean equipment and work surfaces with sanitizing solution and a clean towel then
rinse with clean water and another terry cloth towel.

What sanitizing solutions can be used?

Specific sanitizing solutions are used in the BOH and throughout the store. Sanitize
equipment and work surfaces using a spray bottle or knotted towel soaked with the
sanitizing solution used in your store. Your Coach will teach you how to prepare the
sanitizing solution used in your store.
Here are recipes for preparing Sanitizing Solution:
Quaternary Ammonia Chlorine

1 Quaternary Tablet
1 Gallon. Cold Tap Water
Combine tablet with water and mix to Mix chlorine with water to achieve a solution
dissolve. strength of 50-100 parts per million.
Test with sanitizing test strips Test with sanitizing test strips
Hint: Test strips indicate proper Hint: Test strips indicate proper solution
solution strength. strength.
When preparing sanitizing solutions, follow the instructions on the manufacturer’s

label.

Lesson 5: Fire and Evacuation Procedures

All employees share the responsibility of providing and ensuring a safe environment for
Guests and other employees. Therefore, it is very important to understand and follow the
fire and evacuation procedures.
After you complete this lesson you will be able to do the following:
• Demonstrate proper fire procedures.
• Demonstrate proper evacuation procedures.

How do I respond to fire emergencies?

To respond to fire emergencies:
1. Call 911 for the fire department or other needed emergency personnel. Stay calm
and in a clear voice, tell the dispatcher that you are calling to report an
emergency. Say something like…
“I am calling to report a fire at the TGI Friday’s restaurant located at

(store address)”.
2. Stay on the phone until the dispatcher tells you it is O.K to hang up.
Here are some tips to keep in mind in a fire emergency:
If Then
Conditions become hot or smoky. GET OUT!
DO NOT RE-ENTER THE

RESTAURANT
The fire is manageable. Extinguish the fire with portable fire

extinguishers and remove combustibles
from the vicinity of the fire.
You are using a fire alarm call box on Stand by at the alarm box to direct the
the street. responding firefighter.
Your Coach will show you where extinguishers are located and will review the
procedures in the Emergency Procedures manual.

What are some things I should remember during fire

emergencies?
REMEMBER:
• Never use water to extinguish grease or electrical fires.
• Always smother grease fires by covering equipment.
• Remove combustibles from are surrounding the fire.
• Be sure that everyone is out of the building and close all exterior doors.
• Do not allow fire or smoke to get between you and a safe exit.
What do I do when evacuating the restaurant?

When you evacuate the restaurant:
• Provide assistance to employees and Guests in need.
• Check restrooms, walk-ins, freezers and lofts to make sure everyone is out. DO NOT
ALLOW FIRE OR SMOKE TO GET BETWEEN YOU AND A SAFE EXIT!
• If assigned to do so, stand near exits to be sure no one attempts to re-enter the restaurant.
• Obtain medical assistance if needed.
• Assemble employees and Guests at a location specified by the Manager.

Lesson 6: Execution
All employees share a responsibility in providing the highest quality products possible.
Upon completion of this lesson you will be able to:
• Demonstrate knife safety procedures.
• Demonstrate speed & efficiency using SOS and line monitors.
• Demonstrate effective communication with line cooks.
• Demonstrate proper Station Setup.
• Explain Production Sheets.
• Explain how to Requisition product.
• Discuss Prep Duties.
• Demonstrate Grab Test.
• Explain how to read a recipe.
• Explain Recipe Execution.
• Explain Plate Presentation.
• Discuss Brunch Requirements and Procedures.

What do I need to know about knives and safety?

Your Coach will demonstrate knife safety procedures. Follow these guidelines:
• Never run knives through the dishwasher.
• Clean in the pot sink with soap and water, sanitize and dry between and after each use.
• Keep knives very sharp.
• Always use a cutting board.
• Use a steel to straighten the blades (steels do not sharpen).
What types of knives will I use?

Types of knives
• Paring Knife - small knife used for cutting and trimming small items.
• Bread Knife - has serrated (saw-like) edges. Used only for slicing bread. Used when
cutting sandwiches (keeps bread from tearing).

• French Knife - most commonly used knife. Used for slicing and dicing of fruits,
vegetables and meats. Has a straight, sharp cutting edge.
What is the right way to hold a knife?

When using a knife, hold it carefully and comfortably in your hand. While keeping your
fingers retracted, using your thumb, push the food under the knife, instead of moving the knife.
This moves the food to the knife as opposed to moving the knife to the food and makes cutting
safer. These photos show how to hold a knife.
Note the position of the finger behind the blade for support.

What are cutlery safety rules?

A sharp knife is safer than a dull one. A sharp knife requires less pressure to cut and won’t
slip easily. When you use a sharp knife, your hand won’t tire as quickly. Along with using a
sharp knife follow these cutlery safety rules:
• Use the correct size and type of knife for the job.
• Hold firmly in your hand and cut away from your body.
• Use a wood or polyethylene cutting board.
• Make sure knives placed on flat surfaces and are never covered with towels, napkins or
other materials.
• Never grab blindly for a knife; reach deliberately for the handle.
• When handing a knife to another person, point the handle toward him or her.
Key cutting technique terms

These terms are used to describe cutting techniques:
• Slicing: Cutting crosswise or lengthwise into desired thickness

• Julienne: Stack slices and cut again lengthwise into desired thickness
• Dicing: Lay julienne in a bundle, cut crosswise into desired thickness

What are the Speed Of Service and Line monitors?

The Speed of Service (SOS) monitor is located in the BOH service area. The SOS monitor:
• Keeps track of ticket times.
• Alerts employees of potentially long-time tickets.
• Provides open menu information at a glance.
A Line Monitor and touch pad are located at the Broiler, Fry, Plate Nacho and Sauté line
stations. High volume stores may also have a Window monitor.
Each Line monitor displays:
• The station’s food order
• Special Instructions (SIs)
• Current ticket times
Each line cook will only see those items which he/she needs to prepare. Be alert to “Quick to
Die” food items. When a “Quick to Die” food item appears on the Line Monitor, touch the
[Ticket] key to display the complete order. This will allow you to time the preparation of
food and ensure each Guest a high quality product.
When a food item is made, each line cook sells the item using the touch pad. When all items
on an order are complete, the SOS generates a “Chit” to Expo and the order is completed and
delivered to the Guest.

What are Special Instructions (SIs)?

Special Instructions, or SIs, come from Guests who want their food prepared a certain way.
For instance, some Guests may want mustard instead of mayonnaise on their sandwich,
onion rings instead of french fries with their order or a salad prepared without tomatoes.
Carefully read all Special Instructions (SIs) and words in bold letters. If an item appears on
your line monitor that you do not normally prepare, check the special SIs. If SIs change the
way an item is prepared, for example blackened, charbroiled, grilled, sautéed and fried, the
system will re-route the item to the new station. Mark items made with SIs with a frill pick.
On Expo, when you pull SI items from the window be sure it is the item you are looking for,
there could be more than one.

Is there a special way to time the preparation of

Appetizer orders?
W/Ws control the timing of appetizers by the way they ring the order into the Micros
system. There are three methods:
1. APPS If an item is tagged as APPS:
• The Chit will only list the appetizer.
• You’ll get a second Chit for the entree order later.
2. B-4 If an item is tagged as [**B-4**], all other food items for the table do not display on
any monitor until the **B-4** item is prepared and sold from the line monitor. The
**B-4** item may also be tagged as ‘ENT PENDING’ in the special instruction column
of the line monitors. This signifies that an entrée is waiting to go into the kitchen as soon
as the **B-4** item is sold.
3. APPS B-4 When items are tagged as apps B-4:
• Look for an appetizer on your monitor with the same table number.
• Sell the appetizer before the entree order is called.
What are Add-On orders (AOKs)?

AOKs mean the order is already in the kitchen and the Guests would like to add to it. When
you get an AOK order:
• Look for another order with the same table number.
• Send both orders out together.

What will I do with a Rush order?

A rush order comes first. RUSH it!
When will the instruction, "Don’t Cook” occur?

Do not prepare an item marked “Don’t Cook.”
What about a To-Go order?

The Expo/Window person:
• Begins packaging immediately when it reaches the window.
• Gives it to the Bartender or waiter/waitress who ordered it.

Why is organization so important?

Even though we are working to organize, save steps and time, NO SHORTCUTS can be
taken with a recipe. For example, cooking a sauce at a higher temperature does NOT speed
cooking time.
Adhere to the following tips to stay organized throughout the shift:
• Routines are very important to staying organized.
• Consolidate trips; ensure everything is set up efficiently.
• Start a prep project ONLY if you know you can finish it.
• Complete or put the previous project away prior to starting the next one.
• Clean and discard trash between, during and after projects.
• Clarify prep priorities to avoid interruptions during prep.
Good organizational skills will make

the job easier!

What is Station Setup?

Ensure your station is set-up for maximum efficiency during each shift.
Set-up station according to established labels or schematics. Your KM determines
schematics for each station.
Re-evaluate your station setup with every menu change.
Store the most perishable items (seafood, chicken, etc.) in the bottom drawers. The bottom
drawers are colder than those above.
How do I requisition products?

Certain food products are kept in the storeroom. Fill out a requisition sheet for products
needed for the day. This will:
• Ensure proper rotation of all products and stocks products to Par.
• Label, day dot, and sign all products.
• Obtain manager signature on all products.

Why are Prep Duties important?

Monitor daily organization and completion of prep duties. Successful completion of prep
duties sets the pace for the entire day. If products are not prepped correctly, quality is
compromised resulting in the following issues:
• Increased food cost
• Decreased food sales
• Negative guest experience
What is a “grab test?”

Lettuce and cheese are just a few of the ingredients that are measured by feel and sight.
Work with your coach to familiarize yourself with the ingredients that are measured by feel
and sight. Practice these measurements by performing "grab tests" of several items of
various weights at the beginning of every shift.

How do I read a recipe?

When preparing a batch of product, the recipe is actually read three times for the following
purposes.
Step Action
1. Gather Materials
• Equipment
• Utensils
• Ingredients
2. Familiarize and read a second time.
Hint: Pay attention to special instructions and words in bold
letters.
3. Read and follow Step-by-Step directions for preparation.
Hint: A Station book is located at every station for all items
prepared on that station.
When using a Station book, observe the following guidelines.
• Wipe the pages after each use with a clean towel soaked in warm water.
• If the pages are not protected, ask your Kitchen Manager for sheet protectors to prolong
the life of the recipe pages.
• The Station book should always be open and on the station.

How do I execute a recipe?

Follow recipes EXACTLY each time an item is prepared. Our Guests expect the same
quality in each of our restaurants. Friday’s recipes are continually updated to improve the
product or procedures. The station books are an important reference for Line Cooks and are
used throughout each shift.
Because prep recipes make such large quantities, there is absolutely no room for error.
Follow each recipe exactly, with the recipe book open!
Are recipes ever changed?

Menu changes, therefore recipe changes, are made frequently. Your Coach will tell you the
best way to stay current with menu changes as they occur so that Great Food is always
served at TGI Friday’s.

Why is Plate Presentation important?

Plate presentation is the final step to serving an outstanding dish. To make the finishing
touches follow these steps:
Step Action
1. Complete prep duties.
2. Ensure each plate is clean and not chipped
3. Ensure items are placed neatly and accurately.
4. Wipe plate clean of food or fingerprints.
5. Garnish correctly.
Remember:
• Hot foods, hot plates
• Cold foods, cold plates

How do I use microwave ovens?

Microwave ovens are used to re-heat pre-cooked items such as pasta and sauces.
Microwave ovens are NEVER used to fully cook an item.
Always cover products when microwaving. Not covering food results in:
• Dry or pasty products
• Longer cook times
• Discoloration
• Flavor changes
• Product cooling quicker
Microwaving more than two Cambros will require longer heating times. This causes the
food to remain in the Temperature Danger Zone (40°-140°) for a longer period of time, thus
increasing the possibility of contamination and reduces the shelf life of the finished product.
Do not over-microwave items because the heat produced within the

product will continue cooking the item.
Never cook meats in the microwave.

What are Lexans and Cambros?

Lexans and Cambros are plastic containers with close fitting lids for storing foods.

How are prep and stocking stations assigned?

Prep and stocking stations are assigned based on needs.
What are Brunch requirements and procedures?

Every Brunch shift we have a unique opportunity to increase our current Guests’ visit, win
over new Guests and increase sales. Even though it only occurs once or twice a week for a
few hours, it is important to the success of the restaurant.
Your coach will describe your duties.

Lesson 7: Line Checks

All employees share a responsibility in providing the highest quality products possible.
After completing this lesson, you will be able to:
• Identify the tools required for effective Line Checks,
• List key areas of a Line Check,
• Conduct Line Checks to verify that food quality is consistent,
What are Line Checks?

Line Checks are performed regularly throughout the day to ensure consistent food quality
and customer satisfaction. A consistent, high quality product was rated as one of the most
important factors on current customer survey polls.

Why are Line Checks done?

Line Checks are conducted to check every food item at every station on the production line
to ensure that the BOH meets the following standards:
• Quantities are prepared according to Par and Production.
• Items are stored and prepared according to specification.
• Everything is ready to open for the day or shift.
• All items meet Sensitivity Guidelines.
Line Checks are one of the most crucial weapons you have in the battle for great food! They
are excellent tools for examining every item on every station. The Line Check form lists
shelf lives and sensitivities for all items. This reinforces the information, making it easy to
maintain spec knowledge. The right-hand columns of the checklist provide space for a
minimum of three checks per day: A.M., Swing and P.M.
How important are Line Checks?

Conducting Line Checks is an important step in ensuring that food quality standards are
being met.
Line Checks initiate examination for every item in the BOH station. This examination
ensures that there is no variance from standards established for the kitchen and recipes.
Line Checks provide opportunities to save money due to variances in quality standards.
Remember, shortsighted decisions cause long-term cost.
Example: It is less expensive to dispose of tomatoes that do not meet T.G.I. Friday’s
Standards before the Guest complains than to Comp an entire salad after the Guest has a
negative experience.

Which tools are used when conducting a line check?

Like any job, using the proper tools enhances the performance and satisfaction of that job.
With Line Checks, it is important that you have the right tools and you will not be able to
perform all the tasks
Line Check forms list shelf lives and sensitivities for every item served. This examination
forces constant review for all items of the following criteria:
• Food Quality (what is spec?)
• Shelf Life (how long to keep it?)
• Sensitivities (how it should look?)
The main points on the Line Check form are:
• Product
• Shelf Life
• Portions
• Sensitivity
Locate a copy of a Line Check Checklist in your store. Tools needed for a successful Line
Check are:
• Sensitivity Guide
• Thermometer
• Scales
• Spoons for tasting

What do you look for when conducting a Line Check?

An effective Line Check takes approximately 30 to 40 minutes to complete. It includes
looking at the entire kitchen, station by station ,including:
• Stations’ cleanliness and organization
• Operational equipment
• Proper tools in place (e.g., right-sized ladles, bullets for measuring, spatulas)
• Organized and clean drawers
• Timers present and working
• Sanitation solution on each station in use
• Recipes out and in use
• Clean floor
• Garbage cans clean and organized
• Proper refrigeration temperature
• Stocked plateware

How do I conduct a Line Check?

Use the following guidelines for scheduling Line Checks:
• Personally conduct Line Checks.
• Conduct Line Checks when setting production.
• Conduct Line Check for lunch at 10:00 a.m.
• Conduct Post-lunch Line Check with BOH staff.
• Conduct Dinner Line Check at 4:30 p.m.
Successful Line Checks include the following tools and practices:
• Taste Test (have plenty of clean spoons)
• Proper Storage Test (know day dots usage)
• Thermometers (to ensure correct temperatures)
• Scale (to check weights)
• Plastic Gloves (sanitary purposes)
• Accurate amount of product for the day’s business
Be consistent and precise and this will help you ensure that:
• Food is prepared to spec.
• Food costs are maintained.

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Chapter 1 BOH Overview-Part

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Participant Guide Chapter 1 - Back of the House Overview

Chapter 1: Back Of House Overview

After you complete this chapter you will be able to:

• Explain the BOH controls.

• Demonstrate proper food service sanitation.

• Demonstrate proper execution.

Here is the Back of House Training Overview.

• Watch the BOH video and station specific BOH video.

• Watch your Coach demonstrate job tasks.

• Practice job tasks with your Coach.

• Validate with your Coach.

Back of the House Training Program 1-1

Here’s a list of the lessons in this chapter:

Chapter 1 Lessons Page Number

Lesson 1: Clocking In and Out 1-4

Lesson 2: Communicating in the Restaurant 1-8

Lesson 3: Using BOH Controls 1-12

Lesson 4: Food Service Sanitation 1-18

Lesson 5: Fire and Evacuation Procedures 1-41

Lesson 6: Execution 1-44

Lesson 7: Line Checks 1-62

Back of the House Training Program 1-2

Back of the House Training Program 1-3

Lesson 1: Clocking in and out

After you complete this lesson, you’ll be able to:

• Clock in/out on either the Micros 2700 or Micros 3700 system.

How do you CLOCK-IN on Micros 2700?

Result: The prompt Clock In/Out, Enter Your ID Number displays.

2. Enter your ID number.

Back of the House Training Program 1-4

How do you CLOCK-OUT on Micros 2700?

Result: The prompt Clock In/Out, Enter Your ID Number displays.

2. Enter your ID number.

Result: The prompt Are You Clocking Out? Displays.

3. Press [ENTER/YES] or [CLEAR/NO].

Back of the House Training Program 1-5

How do you CLOCK-IN on Micros 3700?

Result: The prompt Clock In/Out, Enter Your ID Number displays.

2. Enter your ID number.

Result: A window appears listing your available job assignments.

Back of the House Training Program 1-6

How do you CLOCK-OUT on the Micros 3700?

Result: The prompt Clock In/Out, Enter Your ID Number displays.

2. Enter your ID number.

Result: The prompt Are You Clocking Out? displays.

3. Press [ENTER/YES] or [CLEAR/NO].

Back of the House Training Program 1-7

Lesson 2: Communicating in the Restaurant

This lesson introduces methods to communicate within the restaurant.

• Keep up with restaurant and company news.

• Use teamwork to communicate with co-workers and managers.

What are some of the ways to keep up with

• Employee Bulletin Board

Back of the House Training Program 1-8

What is in the Shift Report?

• Station assignments for scheduled employees

What is on the Marker Board?

Back of the House Training Program 1-9

What is on the Employee Bulletin Board?

• Names of new employees

What about teamwork?

To be a great team member:

• Cooperate with other employees

• Assist other employees