Buddy Trainer Study Guide

Vocabulary-style practice flashcards covering operations, guest service standards, and training protocols based on the Buddy Trainer study guide.

Order Verification at the Window

If the order is not the first one and the name is missing, check mobile orders and catering orders; if still not found, seek help from a manager.

Bagger Station Rule

It is false that a bagger can leave their station when there are no orders on the screen.

Repeating a Guest's Name

An appropriate number of times to ask a guest to repeat themselves if they cannot be heard is 2 times.

Expediting Posture

It is false to lean on the window counter while waiting on food.

Empty Sauce Boxes

These should be broken down and placed in the designated area.

Personalizing Orders

The primary reason for asking for a guest's name.

Washing Hands

Critical for providing a visible perception of cleanliness and ensuring food safety by preventing cross contamination.

Delayed Order Protocol (Window)

If food is delayed by 2 minutes, provide drinks and ask the guest to pull forward to a designated spot.

Carry Out Order Preparation

Orders should be 'dine ready,' meaning they include all condiments/utensils and have hot and cold foods bagged separately.

Greeting Connectivity

Achieved through a warm welcome, using the Core 4, and asking the guest how their day was.

Handbook Questions

It is false for a trainer to give their best guess if they do not know the answer to a trainee's question.

Exterior Safety

Wearing a vest while working outside is a requirement.

First Step in Changing Tasks

The first action a team member should take is to wash their hands.

Team Member Standard

Every member should be communicated with using honor, dignity, and respect.

iPOS Strategy

A practice where team members should always work to fill gaps in the drive-thru line.

Add-On Suggestive Selling

The practice of asking if a guest wants to add a cookie/brownie, offering a drink for entree-only orders, or a fruit cup with a salad.

Core 4

1. Create Eye Contact, 2. Share a Smile, 3. Speak with a Friendly Tone, 4. Always Show & Say My Pleasure.

Table Touch-ins

Customer service checks that should occur every 15 minutes, but no more than 3 times unless the guest stays for an extended period.

Required Service Behaviors

Includes helping high-needs guests, carrying large orders out to cars, and performing table touch-ins.

Delivery Shake Preparation

For services like DoorDash, beverages receive a flat lid with no toppings.

Raving Fans

Guests who visit often, are willing to pay full price, and tell others about their experience.

Fond Farewell

The final thing said to a guest at the window.

Side Salad Toppings

The standard topping is Bell Peppers.

Proactive Window Strategy

Looking ahead at the car description to have matching food and drinks ready before the guest arrives at the window.

Tray Presentation

The most important rule is that all logos should be facing towards the guests.

Shift Release Process

Navigate to 'my schedule,' click on the specific shift, and select 'release this shift'.

Order Accuracy (OA) Components

Includes everything except Fast Service and CORE 4.

Whipped Cream

Identified as the most expensive ingredient of a shake.