1to standard before heading out
. If you happen to pass a manager before you get to the line, youmay ask them where they would like you to work
. If not, you should proceed to the front line towash your hands.You must wash your hands with soap and water for at least 30 seconds, making sure toscrub under the nails and up the forearm, almost to the elbow
. Dry your hands and armsthoroughly and put on a pair of gloves. The gloves come in three sizes and are ambidextrous
.Once you have gloves on, proceed to the line. There are four positions that you may find yourself working, each with its own challenges and benefits. Those positions are Tortilla, Meats, Salsas,and Rolling. The position you work will either be determined by the manager on duty or, (if nomanager is available
), by the positions already held by the senior crew members. These crewmembers may direct you to a position
,or you may fill in at either Meats or Salsas untildirection is given to you.The Tortilla position is the most important position with regard to line regulation
. Theperson working the tortilla presses decides how fast to move people through the line. Whenworking the Tortilla position, you may choose to use one or two tortilla presses. When usingonly one press, you are only able to help one person at a time. This strategy is good when only afew crew members are on the line with you and they can only handle so much volume
. Under the tortilla presses are six boxes of tortillas, two pans of soft flour tacos, and a sleeve each of bowls and lids
.You should always have one pack of tortillas open under the #1 press, a pack of both flour and corn taco tortillas, a stack of kids meal trays, and a stack each of bowls and lids atyour disposal on top of the tortilla table. From the Tortilla position, you are responsible for starting every order. Your “jurisdiction” extends only until the next position that is beingmanned.The next position is Meats. This position is what I like to call “the heat of the battle.”
You are responsible for putting beans and meat in every customer’s order. You must know theheat level of all of the meats, and it is often helpful to give customers this information by way of
When I first started working, I would always forget some part of my wardrobe. My hat, my tucked shirt, mostoften I would forget my apron. My coworkers would get so annoyed at me having to go back to grab one.
I seriously doubt this would happen. At any one time, if you’re looking for a manager, you’ll probably find themreclining in the office “finishing some paperwork,” “counting the money,” or ambling around the back of the house“doing inventory.” Hardly ever will your manager be where you need them to be: on the line or in the kitchen.
I can guarantee that no one washes their hands with this much detail. There is no way that could happen whenthere is a line out the door and you have to wash your hands, (as per company policy), at the top of the hour. I dareyou to spend more than a simple scrub-scrub-scrub on this task.
The three sizes are: huge and easy to put on when there are no paper towels left, slightly large and easy to put onwhen all you have time for is a quick once-over with a paper towel, and optimal but only when hands are bone dry.
Which frequently occurs.
Read: order forcibly because new hires frequently appear as chickens with their heads cut off.
Which means that no new hire should EVER occupy this position unless it is an emergency.
Or when everyone else has called in sick on a Friday night and you are the only crew member responsible for theentire store.
If you’re lucky.
Another position that should never be occupied by a new hire. They can’t be trusted.