Table of Contents
Introduction
 Introduction ........................................................08/06
Broiler
 TrainRight Guide
– Broiler................................................................. 12/09
– KITCHEN MINDER™.............................................. 12/09
 WorkRight Guides
– KITCHEN MINDER™................................................ 12/09
– NIECO® Broiler – 900 Series.................................. 12/09
– NIECO® Broiler – MPB94/9000 Series.................. 12/09
– Duke Flexible Batch Broiler............................... 12/09
 StationRight Guide
– Broiler............................................................ ......12/09
 TestRight Guide
– Broiler................................................................... 12/09
Main Board
 TrainRight Guide
– Main Board................................................................12/09
WorkRight Guides
– PHU Timer Bar Guidelines.............................12/09
– WHOPPER® Sandwich......................................... 07/07
– WHOPPER JR®. Sandwich....................................... 07/07
– Low Carb WHOPPER®...........................................07/07
– Hamburger/Cheeseburger/Dbl Cheeseburger.. 07/07
– BK® Stacker Sandwiches.................................... .02/07
– Steakhouse XT™ Sandwich............................... 01/10
– A.I.® Steakhouse XT™ Sandwich...................... 01/10
– BK VEGGIE® Burger..............................................10/06
– Bun Toasting and Holding...................................... 08/09
– Main Board-Product Holding............................. 12/09
 StationRight Guide
– Main Board.......................................................... 12/09
 TestRight Guide
– Main Board.............................................................. 12/09
Fryer
 TrainRight Guide
– Fryer.................................................................... 10/06
 WorkRight Guides
– French Fries....................................................... .10/06
– French Fry Serving............................................ 10/06
– Multi-Product Fryer - Menu Items.................... 10/06
– Multi-Product Fryer - Side Item........................ 10/06
– Shortening Filtering Instructions.......................04/08
 StationRight Guide
–Fryer.................................................................... 10/06
 TestRight Guide
–Fryer.................................................................... 10/06
Specialty Board
 TrainRight Guide
– Specialty Board.......................................................12/09
 WorkRight Guides
– Chicken Sandwich.............................................. 11/06
– TENDERGRILL® Chicken Sandwich..................... 11/07
– Low Carb TENDERGRILL®...................................11/06
– BK BIG FISH® Sandwich......................................... 07/07
®
– TENDERCRISP Chicken Sandwich................... 07/07
– Spicy CHICK’N CRISP® Sandwich...................... 07/07
®
– CHICKEN TENDERS (4-pc, 6-pc & 8-pc)............. 07/07
– BK® Chicken Fries................................................... 11/07
– Funnel Cake Sticks..............................................11/09
– Specialty Product Holding.................................. 08/08
 StationRight Guide
– Specialty Board.................................................. 11/06
 TestRight Guide
– Specialty Board.................................................. 11/07
Salads
 TrainRight Guide
– Salads................................................................. 05/09
 WorkRight Guides
– Salad Prep Flow.................................................. 12/09
– Chicken Chopping................................................. 06/06
 StationRight Guide
– Salads..................................................................05/09
 TestRight Guide
– Salads..................................................................12/09
Breakfast
 TrainRight Guide
– Breakfast............................................................. 12/09
 WorkRight Guides
– Breakfast Oven Prep.............................................. 07/07
– Multi-Product Fryer - Breakfast Menu Items... 10/06
– CROISSAN’WICH®.............................................. 11/06
– DOUBLE CROISSAN’WICH®.............................. 11/06
– Biscuit Sandwich................................................11/06
– Ham Omelet Sandwich..........................................05/07
– Cheesy Bacon BK WRAPPER®.............................. 03/08
 StationRight Guide
– Breakfast...................................................................08/08
 TestRight Guide
– Breakfast................................................................... 10/06
Drive-Thru Service
Front Counter Service
 TrainRight Guides
– Service - Front Counter/Drive-Thru................. 11/06
– Service - Recovery/Special Needs................ ... 05/09
WorkRight Guides
– Front Counter Service - Order Taking.............. 11/06
– Front Counter Service - Expediting................... 11/06
– Friendliness ........................................................... 11/06
– Guest Recovery ..................................................... 05/00
– Service Behaviors - You Make the Difference. 05/09
– Serving Guests with Disabilities....................... 12/09
– Soft Drinks .............................................................. 12/06
StationRight Guide
– Service - Front Counter/Drive-Thru................... 12/06
TestRight Guide
– Service - Front Counter......................................... 11/06

 TrainRight Guides Miscellaneous

– Service - Front Counter/Drive-Thru
.......................................................(See Front Counter)
 Introduction
– Service - Recovery/Special Needs
– Wash By Numbers Hand Washing Guide...... 2006
..........................................................(See Front Counter)
– Product Level System......................................... 04/05
 WorkRight Guides
 TrainRight Guide
– Drive-Thru Service - Order Taking................... 05/09
– Product Level System.......................................... 04/05
– Drive-Thru Service - Expediting...................... 11/06
– Micro-ways Simplification................................ 12/05
– Friendliness (See Front Counter)
– Guest Recovery (See Front Counter)  WorkRight Guides
– Soft Drinks (See Front Counter) – PLS - Batch Cooking*.......................................... 04/05

– Special Condiment Requests........................... 07/04
StationRight Guide
– Microwave Procedures....................................... 12/05
– Service- Front Counter/
– High Speed Toaster Cleaning Proceedures.. 11/07
Drive-Thru......................................(See Front Counter)
 TestRight Guide
– Service - Drive-Thru..............................................05/09 LTO/Optional*
LTO/Optional
 WorkRight Guides

– Rodeo Cheeseburger............................................ 02/06

– Mozzarella Sticks................................................. 02/06
– Tacos...................................................................... 07/04

*Available only on OPS Connect

Test Keys 05/07

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King
Corporation (outside USA). All rights reserved. Confidential and proprietary infor-
mation of Burger King Corporation.
TR-CONT-E 12/09
 Broiler

TrainRight Guide

Step 1 — Preparation
Get Ready Reference Materials
Equipment  OPS Manual
 Turn equipment ON prior to training, if warm-up is Prepare the Learner
required
 Prepare utensils  Introduce yourself to the Team Member, if not
already known
 PLS Charts/KITCHEN MINDERTM
 Ask about Team Member’s prior work experience
Where - Broiler area to determine the level of familiarity with the task
When - Nonpeak periods  Explain the importance of production:
Training Materials
 Broiler DVD, if available Gold Standard for Guest satisfaction
 KITCHEN MINDER™ DVD Correct procedures followed to ensure safety
 WorkRight Guides: of Guests and Team Members
— Broiler – 900 Series
— Broiler – 9000 Series/MPB94  Create enthusiasm for learning
— Broiler – Duke  Express your confidence that the Team Member
— Main Board Product Holding can handle the task
 StationRight Guide:  Explain how you will apply the 4-Step Training
— Broiler Method
 Wash By Numbers Hand Washing Guide
 Evaluation Checklist in the Passport  Review the objective:
 TestRight Guide (Remove answers from Prepare each broiled product to the Gold
previous learner) Standard for neatness, speed and sanitation
 Sanitizer solution (minimum 100 ppm when to ensure product quality, consistency and
freshly prepared) Guest satisfaction
 Red Cloth

Step 2 — Explanation and Demonstration

(Explain and demonstrate the following topics
based on details from the OPS Manual)
Explain Product Preparation
 DVD introduction
(Provide Broiler DVD [Duke Only] and WorkRight
Guides for Broilers)
— Demonstrate how to use DVD player
— Have learner complete the Broiler DVD, if
available
— Have learner complete the
KITCHEN MINDER™ DVD.
 Hand washing (Provide Wash by Numbers
Handwashing Guide)
— Demonstrate how to wash hands

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Confidential and proprietary information of Burger King Corporation.
 Explain StationRight Basics  Explain the use of the PHU Timer Bar and PHU
(Provide Broiler StationRight Guide) management
Setup  Demonstrate and explain how to use:
— “Lift-N-Grip” tongs (only for frozen beef product)
 Demonstrate how to: — Blue tongs (all frozen non-beef products)
— Prepare sanitizer solution (100 ppm when — Red tongs (only for cooked product)
freshly prepared)
— Clean and sanitize the work area
 Explain procedures to prevent cross-
 Explain: contamination--tongs, hand-washing, etc.
— What is stored in the meat-well freezer
— Why product in the meat-well freezer is kept
2 in. (5 cm) below the frost line  Demonstrate safe operation of the:
— Where additional supply of product is stored — NIECO® Broiler (power switch, setting belt
 Explain how to use the PLS/KITCHEN MINDERTM speeds, EMS operation)
to determine amount of product required for the — Duke Broiler (including: power switch, loading
cook cycle indicator light, control panel)
— Steamer
Ongoing
Close (when applicable)
 Demonstrate how to check sanitizer solution
using sanitizer test strip and change sanitizer  Explain what product to discard
solution when soiled or falls below 50 ppm  Demonstrate how to record waste
 Demonstrate how to wash/rinse/sanitize the  Demonstrate how and where to store unexpired
broiler loader assembly and product discharge product
parts every four hours and explain why.
 Demonstrate how to wash/rinse/sanitize utensils,
pans and removable equipment parts. Explain
why it must be done every 4 hours.

Step 3 — Performance and Praise

 1. Have the Team Member practice all the steps  2. Have the Team Member practice the steps
for each of the following tasks: without any help:
— Hand washing — Using the cooking equipment to prepare
— Cooking product all of the product previously listed
— Setting up the station — Using the PHU Product Quality Timer Bar
— Maintaining the station and PHU pans
— Closing the station — Cleaning and sanitizing the production area
Provide any help the Team Member requires Praise the Team Member’s performance
and correct performance as you go. Provide
positive reinforcement and praise the Team
Member’s performance.

Step 4 — Follow-up
 1. Administer TestRight Guide
 2. Observe Team Member performing tasks to certify performance
Use the Performance Evaluation Checklist in the Passport to record Team Member’s performance

If Team Member . . . Then . . .

Consistently performs Sign and date the Performance Evaluation Checklist in the Passport

Does not consistently Assign additional practice until the Manager decides Team Member is ready
perform to standard to try certification again

 3. Once the Team Member is certified to perform the basic production tasks, provide Speed Tips:
— Alternate which product you send through the broiler so that production does not run out of any
specific product.

Confidential and proprietary information of Burger King Corporation.

TM and © 2009 Burger King Brands, Inc. (USA only).
TM and © 2009 Burger King Corporation (outside USA). All rights reserved. TR-BR-E 12/09
 WorkRight Guide

KITCHEN MINDER™

1 Product Status: Cook 2 Product Status: Cook

4 Product Status: Full

>Product Status: COOK >01:30 PM Check Mark >Product Status: COOK >01:30 PM
Discard Fish
>Product Status: COOK >01:35 PM

3 12 Burger All needed pans are

Discard Fish Products need to be > Cook 03 TCrisp full of product All Pans Full
3 12 Burger marked when they are
> Cook 03 TCrisp in the process of being
cooked 3 Level 380+000 DP2 Bud Off 3 Level 380+000 DP2 Bud Off

No additional product needs to be cooked

In this case, mark 12 Burger at this time
3 Level 380+000 DP2 Bud Off
Each line represents an action required for To Mark a Product: 5 Quality Grade Display
one pan of product. In this case, discard Press the UP or DOWN Arrow Key
pan of Fish to move the cursor to
>Product Status: COOK >01:30 PM the appropriate
Discard Fish
product The quality grade displayed in the kitchen
3 12 Burger
reflects Team Member performance for the
> Cook 03 TCrisp Press the left last 30 minutes
function key to
mark product

3 Level 380+000 DP2 Bud Off 3 When Product Has Cooked

This number, 12, is the total number of
patties/pieces that need to be cooked and
placed in a PHU pan. In this case, cook 12 Place the PHU pan with the
cooked product in the
>Product Status: COOK >01:30 PM appropriate PHU cavity
Discard Fish
3 12 Burger
> Cook 03 TCrisp Press the appropriate PHU This measures how well Team Members
Timer Bar button follow the KITCHEN MINDER™ and PHU
>Product Status: COOK >01:33 PM
Timer Bar lights
After pressing the Discard Fish
3 Level 380+000 DP2 Bud Off button, the product that > Cook 03 TCrisp

This is the name of the product on which was cooked, in this To improve your grade throughout the day:
action should be taken. In this case, case 12 Burger patties – Follow KITCHEN MINDER™ Action
Burger patties need to be cooked deletes from the 3 Level 380+000 DP2 Bud Off Requirements
Product Status Screen – Press appropriate PHU Timer Bar lights

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). WR-KITMNDR-EN 12/09
All rights reserved. Confidential and proprietary information of Burger King Corporation.
 WorkRight Guide

NIECO Broiler – 900 Series

1 Prepare 3 Unload 4 Hold

1
Check... Allow patties to drop into stainless
TENDERGRILL® Fillets steal catch pan.
Production Schedule/
KITCHEN MINDERTM Place pan in a sealed
Take fillet from PHU slot
dispensing unit
Press timer control
Product in holding Transfer product into PHU button...
pan without a grate, and the light turns green or yellow
Check holding time shingled and chain stripes
up. Transfer juices into PHU pan WHOPPER® patties
for burger and WHOPPER® patties Maximum 9 per pan
If expired . . .
ONLY
Burger patties
Discard Maximum 12 per pan
2 Load Record as waste
TENDERGRILL® fillets
Burger and WHOPPER patties ®
Maximum 8 per pan
Inspect fillet For Chicken: Replace black handle
Take patty catch pan with yellow handle pan.
from meat
well freezer Place on right
side of broiler
meat chain,
glazed side up 1/4 in. (.6 cm) apart
Inspect patty

Place burger or
WHOPPER®
patty on
meat chain
1/4 in. (.6 cm) apart
Follow proper rotation of
Patties can not overlap product. Discard product
or touch chain knuckles when expired

TMand © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved.
Confidential and proprietary information of Burger King Corporation. WR-BR-EN 12/09
 WorkRight Guide

NIECO Broiler
MPB94/9000 Series
1 Prepare 3 Unload
Chicken Fillets,
Check... or other flex chamber products
Beef patties Press timer control
Production Schedule/ Allow all product in flex chamber button...
KITCHEN MINDERTM to complete cook cycle prior to and the light turns green or yellow
cooking a different product Place PHU pan
in discharge
Product in area
WHOPPER® patties
holding (1) (2)

Steakhouse Maximum 8 per pan

READY RESET

patties must be stacked ater

(3)

2
(4) (5) (6) (7)

SELECT ENTER

Load (8) L

LEFT
BELT SELECTION

(9) C

CENTER
(10) R

RIGHT cooking
Burger patties
THICK
WHOPPER BURGER CHICKEN

(11) 1 (12) 2 (13) 3

SPECIAL 1 SPECIAL 2 SPECIAL 3

(14) 4 (15) 5 (16) 6

Burger and WHOPPER patties ®

Neico 9000 series No need to manually shingle Maximum 12 per pan
Take patty from meat well-freezer patties
Ensure correct Steakhouse XT™ patties
product is displayed Maximum 6 per pan
Inspect patty on control panel Chicken Fillets,
or other flex
chamber TENDERGRILL® fillets
Maximum stack on meat chain: products Maximum 8 per pan
Neico MPB94
8 WHOPPER® patties
12 Burger patties Place PHU pan
in discharge area Follow proper rotation of
product. Discard product
Place patties when expired
between push
bars
Take patty/fillet 4 Hold
from meat freezer
IMMEDIATELY remove completed
Inspect patties/fillets pan of patties/fillets from the
Separate patties before discharge area and place in the
placing on chain Place patties/fillets on the flex appropriate PHU cavity
chain Store patties/fillets in a
Meat Guides must be washed
and sanitized every 4 hours Place fillets glazed side up PHU pan without a grate

Place pan in a sealed

PHU cavity

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Confidential and proprietary information of Burger King Corporation. WR-BR-EN 12/09
 WorkRight Guide

Duke Flexible Batch Broiler

1 Loading Product 3 Product Prioritizing

Push up and in on
Ensure broiler is ready for use: loader handle Only one product can be cooked at a time.
Prioritize which product should be cooked
first:
Window displays
“rdy” Push loader
handle down IF
KITCHEN MINDER™ calls for
Pull loader out TENDERGRILL® fillets,
while pushing Burger, WHOPPER®, and Steakhouse
Red light is OFF XTTM patties
handle down

2 Cooking
Product Batch Limit Hold Time Select product button.
WHOPPER® Patties 8 00:45:00 Cook time is displayed THEN
Burger Patties 12 00:60:00 in window
Steakhouse XTTM Patties 6 00:60:00 Are there enough Burger and
TENDERGRILL® Fillets 8 00:60:00 Red light “ON” WHOPPER® patties in the PHU
to last at least 6 minutes?
Back Lane indicates product
Separate Front Lane cooking. Do not load
patties/fillets. another batch until “off”
Place on
loader tray Place empty PHU pan in discharge area
DO
Allow patties to fall into
Back Lane: avoid placing product too the PHU pan IF YES - Cook TENDERGRILL® fillets or
close to loader door to avoid sticking Steakhouse XTTM patties as
Manually stack indicated
SteakhouseXT™patties
WHOPPER®, Burger & Discard meat juices BEFORE reusing the IF NO - Cook Burger and/or WHOPPER®
Steakhouse XT™ patties PHU pan patties first, then TENDERGRILL®
Do NOT use TENDERGRILL® PHU pan for fillets or Steakhouse XTTMpatties
TENDERGRILL® fillets
other products

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved.
Confidential and proprietary information of Burger King Corporation. WR-DBB-EN 12/09
 StationRight Guide

Broiler
Setup Ongoing Close

 Wash hands  Wash hands at least once every  Equipment

 Restock non-food items
 Prepare sanitizer solution  Check and change sanitizer solution if soiled  Unused frozen product:
(minimum 100ppm when freshly prepared) or falls below 50 ppm — Cover tightly
— Return to the walk-in freezer
 Sanitize food contact surfaces  Sanitize food contact surfaces  Unused, unexpired, thawed product:
 Used to move beef patties from meat — Cover tightly
 Wash, rinse, and sanitize utensils, pans, and — Return to the walk-in cooler
well to broiler removable equipment parts every four hours  Close bun pillow packs
 Used to move TENDERGRILL® fillet from
meat-well freezer to broiler  Maintain stock in meat-well freezer  Wash, rinse, and sanitize utensils,
 Maintain stock on bun rack pans, and removable equipment
 Used to move cooked product from  Use KITCHEN MINDERTM or Kitchen Production parts
broiler to PHU pan Schedules (PLS) to maintain stock in PHU
 PHU pans — without grate — sealed lids  Store tongs on top of closed bag of patties  Clean work area
 Put bun rack in easy reach of high speed toaster between use
 Sanitize work area
 Store product in meat-well freezer (2 in. [5 cm] below
frost line)  Do not cross contaminate
 Only store enough product for a 2 hour period  Follow all quality standards
in meat well freezer. — Follow proper rotation of product
Do not stack product in freezer higher — Check holding times Meat-Well Freezer
than chest level — Discard product when expired
 Keep bun pillow packs closed For proper product placement, refer to the
Restaurant Organization Guide (ROG) in
 Use partial bags from walk-in freezer first  Keep plastic bags and meat-well closed when not the Operations Reference Guide (ORG) for
 In kitchens without a flex broiler, TENDERGRILL® in use the most recent Meat-Well Freezer layout.
fillets must be properly thawed before cooking
Store empty bun racks neatly
 Grease pencil

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved.
Confidential and proprietary information of Burger King Corporation. SR-BR-E 12/09
 TestRight Guide

Broiler

Instructions: Write your answer here.

1
Which tongs would you use to . . .
A. Move frozen beef patties from meat well to broiler?

B. Move cooked product from broiler to PHU pan?

C. Move Tendergrill fillets to the broiler?

2
Which of the following does not promote contamination
A. Keeping raw product smallwares separate from cooked product smallwares
B. Mixing old product with new product
C. Using cracked or chipped pans and smallwares
D. Chewing gum while preparing sandwiches

3
How frequently do you clean the food contact surfaces of all broilers?

A. B. C. D.

4
What is the target cook-out temperature of beef patties?

A. B. C. D.
155˚F 165˚F 160˚F 170˚F
(68˚C) (74˚C) (71˚C) (77˚C)

5
Which would you use to hold Steakhouse XTTM patties in the PHU?

A. B. C.

Confidential and proprietary information of Burger King Corporation. (over)

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All rights reserved. TR-BR-EN 12/09
 TestRight Guide

Broiler continued

Instructions: Write your answer here.

6
Product held in the PHU should be discarded and recorded as waste when
the light on the Product Quality Timer is?

A. B. C. D.

7
When must patties/fillets be removed from the discharge area?

A. Within 5 minutes B. Immediately

C. Within 1 minute D. Within 30 seconds

8
What is the maximum number of burger patties you can store
in a PHU pan?

A. 6 B. 9 C. 10 D. 12

9
What is the maximum number of Steakhouse XTTM patties
you can store in a PHU pan?

A. 5 B. 6 C. 10 D. 12

10
TENDERGRILL® fillets are placed on the loader, glazed side down.

A. True B. False

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA).
All rights reserved. TR-BR-EN 12/09
Confidential and proprietary information of Burger King Corporation.
 Main Board

TrainRight Guide

Step 1 — Preparation
Get Ready  PLS Charts/KITCHEN MINDERTM
 Product
Equipment
 Grease pencil
 Turn equipment ON prior to training if warm-up
is required  Sanitizer solution (minimum 100 ppm when freshly
prepared)
 Prepare utensils  Red Cloth
Where – Main Board
Reference Materials
When – Nonpeak periods
 OPS Manual
Training Materials
 WorkRight Guides: Prepare the Learner
— Wash By Numbers Handwashing Guide  Introduce yourself to the Team Member, if not
— KITCHEN MINDERTM already known
— WHOPPER® Sandwich  Ask about Team Member’s prior work experience to
— WHOPPER JR.® Sandwich determine the level of familiarity with the task
— Low Carb WHOPPER®
 Explain the importance of sandwich making:
— Hamburger/Cheeseburger/Double
Cheeseburger Gold Standard for Guest satisfaction
— BK® Stacker Sandwiches Correct procedures followed to ensure safety
— Steakhouse XT™ Sandwich of Guests and Team Members
— A.1. Steakhouse XT™ Sandwich
— BK VEGGIE® Burger  Create enthusiasm for learning
— Bun Toasting and Holding  Express your confidence that the Team Member can
— Main Board Product Holding handle the task
— Special Condiment Requests  Explain how you will apply the 4-Step Training
 StationRight Guide: Method
— Main Board  Review the objective:
 Performance Evaluation Checklist in the Passport Prepare each sandwich to the Gold Standard for
neatness, speed and sanitation to ensure product
 TestRight Guide (Remove answers from previous
quality, consistency and Guest satisfaction
learner)
Step 2 — Explanation and Demonstration

(Explain and demonstrate the following topics  Product Management

based on details from the OPS Manual) — Explain why it is important to properly
monitor discard times
Explain Menu Item Preparation — Explain proper use of PHU timer bar
 DVD introduction — PLS Chart/KITCHEN MINDERTM
(Provide DVD and WorkRight Guides)  Sandwich assembly
— Demonstrate how to use DVD player Provide the WorkRight Guides and demonstrate
— Have learner complete KITCHEN MINDERTM steps as listed in the WorkRight Guide (if
DVD applicable) for:
 Hand washing
— WHOPPER® Sandwich
(Provide Wash By Numbers Handwashing Guide) — WHOPPER JR.® Sandwich
— Demonstrate how to wash hands — Low Carb WHOPPER®
— Hamburger/Cheeseburger/Double
Cheeseburger
— BK® Stacker Sandwiches
— Steakhouse XTTM Burger
— BK VEGGIE® Burger
Burger King Corporation  TrainRight Guide  WHOPPER® Sandwiches
Confidential and proprietary information of Burger King Corporation. TR-WHP-EN 12/09
  Demonstrate proper rotation of condiments and explain
Explain Special Condiment Requests why this is important
(Provide Special Condiment Requests WorkRight Guide)  Demonstrate how to stock and arrange the condiments
and explain why they are arranged this way
 Demonstrate procedures as listed in the Portioning and
Marking Special Requests section of the Guide and  Demonstrate how to stock nonfood items
show how to mark the wrap for: Ongoing
— Heavy or extra condiments
 Demonstrate how to check sanitizer solution using
— Light or easy condiments
sanitizer test strip and change sanitizer solution when
— Minus condiment
soiled or falls below 50 ppm
— Only one condiment
— Plain, no condiments  Demonstrate how to wash/rinse/sanitize utensils, pans
— Additional/substitute condiments and removable equipment parts. Explain why it must be
— Cut in half done every 4 hours
 Explain how to use the Portioning and Marking Add-ons  Explain how to determine the number of sandwiches to
section of the Guide assemble by using Heat Chute Charts, and Manager’s
 Explain microwave button principles direction
— Never microwave lettuce, tomato or raw onion  Explain the use of the PHU Timer Bar and pan
— Explain when to use purple and gold buttons management
 Explain procedures to prevent cross contamination
Explain StationRight Basics
 Explain how to maintain product quality (rotating,
(Provide Main Board StationRight Guide)
holding, and discarding)
Setup
Close (when applicable)
 Demonstrate how to:
 Explain what product to discard
— Prepare sanitizer solution (100 ppm when freshly
prepared)  Demonstrate how to record waste
— Clean and sanitize the work area  Demonstrate how and where to store unexpired product
 Explain how to use the Condiment Stock Guide to
determine if enough product is available for the meal
period

Step 3 — Performance and Praise

 1. Have the Team Member practice all the  2. Have the Team Member practice the steps
steps for each of the following tasks: without any help:
— Hand washing — Preparing all of the sandwiches
— Assembling sandwiches previously listed
— Using microwave — Marking the wrap for special order
— Monitoring PHU hold times sandwiches
— Setting up the station — Cleaning and sanitizing the work area
— Maintaining the station Praise the Team Member’s performance
— Closing the station
Provide any help the Team Member requires
and correct performance as you go. Provide
positive reinforcement and praise the Team
Member’s performance.

Step 4 — Follow-up
 1. Administer TestRight Guide
 2. Observe Team Member performing tasks to certify performance
Use the Performance Evaluation Checklist in the Passport to record Team Member’s performance

If Team Member . . . Then . . .

Consistently performs Sign and date the Performance Evaluation Checklist in the Passport

Does not consistently Assign additional practice until the Manager decides Team Member is ready
perform to standard to try certification again

 3. Once the Team Member is certified to perform the basic production tasks, provide Speed Tips:
— Watch the monitor and listen to the drive-thru speakers so that more than one sandwich can be
made at a time.

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved.
Burger King Corporation  TrainRight Guide  Main Board Confidential and proprietary information of Burger King Corporation. TR-WHP-EN 12/09
 WorkRight Guide

PHU Timer Bar Guidelines A+

Solid Green: Use Product 1st, when pan is empty, press button

Solid Yellow: Use Green Product 1st

Flashing Green: Continue to use 1st. Product good, will expire shortly

Flashing Yellow: Continue to use Green Product 1st. Product good, will expire shortly

Flashing Red: Product expired. Discard food, press button and record as waste

Solid Red: Product needs to be cooked, refer to KITCHEN MINDER™ for quantities

Lights OFF: No additional product is needed at this time

*Always press the PHU Timer Bar button when food is placed in the PHU and/or the last patty is removed from the PHU pan

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. WR-QualControl-EN 12/0
CONFIDENTIAL AND PROPRIETARY INFORMATION OF BURGER KING Corporation.
 WorkRight Guide

Main Board – Product Holding

Holding
Place Maximum Hold Enclosure Maximum
Product in . . . Grate Stacking Number in . . . Type Holding Time
WHOPPER® Pan No Shingled* 8* PHU Sealed
Patties
Burger Pan No Shingled* 12 PHU Sealed
Patties
Steakhouse XT™ Pan No Stacked 6 PHU Sealed
Patties
WHOPPER® Bun N/A N/A 7 Steamer N/A
Buns Carrier
Burger Bun N/A N/A 8 Steamer N/A
Buns Carrier
Specialty Bun N/A N/A 4 Steamer N/A
Buns Carrier
*Note: In restaurants utilizing the flexible broiler, the patties will automatically discharge into product holding pans (DO NOT MANUALLY SHINGLE). The maximum number for non-flexible broilers is 9
WHOPPER® patties.

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. Confidential and proprietary information of Burger King Corporation.
WR-MBPRHLD-EN 12/09
 StationRight Guide

Main Board
Setup Ongoing Close

 Wash hands  Wash hands at least once every  Equipment

 Restock nonfood items
 Prepare sanitizer solution  Check and change sanitizer solution if soiled
(minimum 100 ppm when or falls below 50 ppm (50-200 ppm)  Tomatoes, cheese and unsold cooked product:
freshly prepared) — Discard
 Sanitize food contact surfaces — Record as waste
 Sanitize food contact  For all product with 8-hour holding time:
surfaces  Wash, rinse, and sanitize utensils, — If more than 3 hours is left on holding time:
pans, and removable equipment – Cover tightly, mark remaining discard time
 Determine amounts of product parts every – Return to walk-in cooler
to be prepped, using the — If less than half the time is left on holding time:
Condiment Stock Guide  1 clean and sanitized for each new pan of mayon- – Discard
naise and other sauce – Record as waste
 For cooked product  Restock  Close and put away bun pillow packs
 Use Heat Chute Charts, KITCHEN MINDERTM and  Store any remaining product as directed by stan-
 1 for each pan of mayon- Kitchen Production Schedules to maintain stock on dards.
naise and other sauces heat chutes and holding units
 Do not combine partially used pans or squeeze bottles 
(use open containers first) Wash, rinse, and sanitize utensils, pans, and
 Prepare pan within a pan of ice removable equipment parts
for cheese (only if required by  Follow all quality standards
local health regulations) — Follow proper rotation of product  Clean work area
 Stock wrap — Check holding times
 Grease pencil — Discard product when expired  Sanitize work area
(BKFST only: Honey
Butter Sauce) Condiment Max HoldingTime
Condiment Placement Stacker Promo Sauce Bacon 2 days
Mayonnaise Promo Sauce
Sauce
Tomatoes 4 hours
Cheese 4 hours
Ketchup, Ketchup use first next day
Mustard
Lettuce 8 hours
Onions 8 hours
Onions Pickles Tomatoes Lettuce Crispy LTO Steak Sauce use first next day
Cheese Bacon Steak Sauce,
Onions Promo Sauce Crispy Onions 2 days
TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA).
All rights reserved. Confidential and proprietary information of Burger King Corporation. SR-WPR/BGR-EN 12/09
 TestRight Guide

Main Board

Instructions: Write your answer here.

1
Which of these is not on a standard WHOPPER® Sandwich?
A. B. C. D.

2
Which microwave button would you use for . . .
A. 1
SM
WHOPPER®?

B. 2
SM
Double Cheeseburgers?

C. 3
SM
Cheeseburgers?

D. 1
LG

E. 2
LG

3
The Low Carb Original WHOPPER® w/Cheese is made to order.
A. True B. False

4
Which three of these is not on a standard Steakhouse XT™ Sandwich?
A. B. C. D.

5 The holding time for the Steakhouse XT™ Sandwich is?

A. B. C. D. Made To Order

6 What is the maximum number of WHOPPER® Sandwiches that can be made

at one time?
A. 1 B. 2 C. 3 D. 4

Confidential and proprietary information of Burger King Corporation. (over)

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. TR-MAIN-EN 12/09
 TestRight Guide

Main Board continued

Instructions: Write your answer here.

7
What is the maximum number of Burger patties that can be held in a PHU
pan?
A. 5 B. 10 C. 12 D. 15

8
When making Burger Sandwiches, you can prepare 3 sandwiches at a time.
A. True B. False

9 Based on the light, which pan of product, stored in the PHU,

would you use first?
A. B. C. D.

10
A WHOPPER JR.® Sandwich ordered with light pickle is prepared with how
many pickles?
A. 1 B. 2 C. 3 D. 4

11
Up to _____ Steakhouse XT™ patties can be held in a PHU pan?

A. 8 B. 10 C. 6 D. 4

12
The proper order to place condiments on a Cheeseburger Sandwich is:

A. B.

C. D.

Confidential and proprietary information of Burger King Corporation.

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. TR-MAIN-EN 12/09
 Specialty Board

TrainRight Guide

Step 1 — Preparation
Get Ready
Equipment  Grease pencil
 Turn equipment ON prior to training if warm-up is  Sanitizer solution (minimum 100 ppm when freshly
required prepared)
 Prepare utensils  Red Cloth
Where – Specialty Board Reference Materials
When – Non-peak periods  OPS Manual
Training Materials Prepare the Learner
 WorkRight Guides:  Introduce yourself to the Team Member, if not
- Wash By Numbers Handwashing Guide already known
- Chicken Sandwich  Ask about Team Member’s prior work experience to
®
- BK BIG FISH Sandwich - Lo Carb TENDERGRILL® determine the level of familiarity with the task
®
- TENDERCRISP® Chicken - CHICKEN TENDERS
®
- BK Chicken Fries  Explain the importance of sandwich making:
Sandwich
- TENDERGRILL® Chicken - Specialty Product Holding Gold Standard for Guest satisfaction
Sandwich - Funnel Cake Sticks Correct procedures followed to ensure safety
- Spicy CHICK ‘N CRISP® Sandwich of Guests and Team Members
 StationRight Guide:
 Create enthusiasm for learning
- Specialty Board
 Express your confidence that the Team Member can
 Performance Evaluation Checklist in the Passport handle the task
 TestRight Guide (Remove answers from previous  Explain how you will apply the 4-Step Training Method
learner)
 Review the objective:
 PLS Charts/KITCHEN MINDERTM
Prepare each sandwich to the Gold Standard for
neatness, speed and sanitation to ensure product
quality, consistency and Guest satisfaction

Step 2 — Explanation and Demonstration

(Explain and demonstrate the following topics based  Sandwich assembly
on details from the OPS Manual) (Provide the WorkRight Guides and demonstrate
Explain Menu Item Preparation steps as listed on WorkRight Guide for:
— Chicken Sandwich
 Hand washing (Provide Wash By Numbers — TENDERGRILL® Chicken Sandwich
®
Handwashing Guide) — BK BIG FISH Sandwich
®
— Demonstrate how to wash hands — TENDERCRISP Chicken Sandwich
 Product Management
®
— CHICKEN TENDERS
— Explain why it is important to monitor discard times — Lo Carb TENDERGRILL®
®
— Explain proper use of PHU timer bar –– BK Chicken Fries
— PLS Charts/KITCHEN MINDERTM — Spicy CHICK ‘N CRISP® Sandwich
— Provide Specialty Product Holding WorkRight — Funnel Cake Sticks
Guide and demonstrate

Burger King Corporation TrainRight Guide Specialty Sandwiches

Confidential and proprietary information of Burger King Corporation. TR-SPL-EN 12/09
Explain Special Condiment Requests  Demonstrate proper rotation of condiments and
(Provide Special Condiment Requests WorkRight explain why this is important
Guide)  Demonstrate how to stock and arrange the
 Demonstrate procedures as listed in the Portioning condiments and explain why they are arranged
and Marking Special Requests section of the this way
Guide and show how to mark the wrap for:  Demonstrate how to stock nonfood items
— Heavy or extra condiments Ongoing
— Light or easy condiments
 Demonstrate how to check sanitizer solution using
— Minus condiment
sanitizer test strip and change sanitizer solution
— Only one condiment
when soiled or falls below 50 ppm
— Plain, no condiments
— Additional/substitute condiments  Demonstrate how to wash, rinse, and sanitize
— Cut in half utensils, pans and removable equipment parts.
Explain why it must be done every 4 hours
 Explain how to use the Portioning and Marking
Add-ons section of the Guide  Explain how to determine how many sandwiches
to assemble by using Heat Chute Charts and
Explain StationRight Basics Manager’s direction
 Explain the use of the PHU Timer Bar
(Provide Specialty Board StationRight Guide)
 Explain procedures to prevent cross contamination
Setup  Explain how to maintain product quality (rotating,
 Demonstrate how to: holding, and discarding)
— Prepare sanitizer solution (minimum 100 ppm
when freshly prepared) Close (when applicable)
— Clean and sanitize the work area  Explain what product to discard
 Demonstrate how to turn on equipment  Demonstrate how to record waste
 Explain how to use the Condiment Stock Guide to  Demonstrate how and where to store unexpired
determine if enough product is available for the product
meal period

Step 3 — Performance and Praise

 1. Have the Team Member practice all the steps  2. Have the Team Member practice the steps
for each of the following tasks: without any help:
— Hand washing — Preparing all of the products previously
— Assembling sandwiches listed
— Monitoring PHU hold times — Marking the wrappers for special order
— Setting up the station sandwiches
— Maintaining the station (Have other Team Members suggest sample
— Closing the station special orders)
Provide any help the Team Member requires — Cleaning and sanitizing the work area
and correct performance as you go. Provide Praise the Team Member’s performance
positive reinforcement and praise the Team
Member’s performance.

Step 4 — Follow-up
 1. Administer TestRight Guide
 2. Observe Team Member performing tasks to certify performance
Use the Performance Evaluation Checklist in the Passport to record Team Member’s performance

If Team Member . . . Then . . .

Consistently performs Sign and date the Performance Evaluation Checklist in the Passport

Does not consistently Assign additional practice until the Manager decides Team Member is ready
perform to standard to try certification again

 3. Once the Team Member is certified to perform the basic production tasks, provide Speed Tip:
— Watch the monitor and listen to the drive-thru speakers so that more than one product can be made at a time

TM and © 2009 Burger King Brands, Inc. (USA only).

TM and © 2009 Burger King Corporation (outside USA). All rights reserved.

Burger King Corporation  TrainRight Guide  Specialty Sandwiches

Confidential and proprietary information of Burger King Corporation. TR-SPL-EN 12/09
 WorkRight Guide
Noon Noon Midnight
11am 1pm 11pm 1am

Board es
Tom
Side Salad Prep Flow and Preparation Tom 2pm 2am

ato
10am es 10pm

Prep
ato ato es
es ato
Tom Tom
Prep
9am Thawing Board 3pm 9pm
p Salads
Pre Tom
rd es
Boa ato

p
7:00 AM & 3:00 PM
ato

Pre
8am es 8pm Tom

s
lad

ard
4pm

Sa

Bo
7am 7pm
5pm
6pm
Morning Clock Afternoon Clock Late Night / 24 Hour Clock

1 Pre-Preparation 4 Prepare Produce 6

Salad Prep Cha
Chart
art Complete at
at 7AM & 3PM

Wash and sanitize hands and wear Using

Use PLS to Date Updated
Up
pdated BK # Number

beige
approved disposable gloves prior to
Monday T
Tuesday
uesday W
Wednesday
ednesday Thursda
Thursday
ay Friday Sa
Saturday
aturday Sunday

determine 7:00 - 8:00 AM Morning

Side Salads
Garden Bases
Morrning Prep (Projections) :

spoon, add
amount of 2:00- 2:30 PM Afternoon
Afterrnoon Prep (Projections) :
starting salad prep
S
Side Salad
_____Projection
__
____Projection

____(-)
__
___(-) On Hand
_____Projection

____(-) On Hand
_____Projection

____(-) On Hand
_____Projection
_____Proje
ection

____(-) On Hand
_____Projection

____(-) On Hand
_____Projection
_____
_Projection

____(-)
____((-) On Hand
_____Projection

____(-) On Hand
1/4 oz.
product to prep
___
_____
___ (=) Needed _____ (=) Needed _____ (=) Needed _____ (=) Ne
Needed
eeded _____ (=) Needed _____ (=) Needed _____ (=) Needed
_____Projection
__
____Projection _____Projection _____Projection _____Projection
_____Projeection _____Projection _____Projection
_____
_Projection _____Projection

Garden
Ga
arden Bases ____(-)
__
___(-) On Hand ____(-) On Hand ____(-) On Hand ____(-) On Hand ____(-) On Hand ____(-)
____((-) On Hand ____(-) On Hand

Prep Items Guid

Guide
de

Romaine Lettuce
Q
Quantity
(bags)
tit
_____
___
___ (=) Needed

10
1
_____ (=) Needed

15
2
_____ (=) Needed

20
3
_____ (=) Ne

25
4
Needed
eeded _____ (=) Needed

30
4
_____ (=) Needed

35
5
_____ (=) Needed

40
6
(7 g.) 3-cheese
blend to center of
Baby Carrots (crocks) 1 1 1 1 1 1 2
3 Cheese Blend (crocks) 1 1 1 1 1 1 1

Fill clean & sanitized bowl

crock with 3-cheese blend
2 Prepare Sink

6 DAY HOLD Cover assembled Side

Wash and sanitize Salad bases with
prep sink labeled lids

Immediately place
3 Prepare Tomatoes 5 completed Side
Prepare Side Salads Salads in an
approved cooler
Rinse tomatoes under Using a Ball Point Pen, mark the salad labels
potable tap water with today’s date and place on salad lids
CRITICAL FACTOR
Clean, Core and Slice Fill the bowl to the rim To ensure maximum quality and
1 pan tomatoes with Sandwich lettuce minimize waste, at 7 AM, prepare only
(2.75 oz. / 78 g.) enough Side Salads to last through
Cut enough tomato slices lunch. At 3 PM, prepare only enough
in half for Side Salads Side Salads to last through end of day.

Place 2 half slices of

Place remaining tomato tomato opposite each
slices in pan for sandwich other against the rim of
prep bowl

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. Confidential and proprietary information of Burger King Corporation. WR-SALPREP-EN 12/09
 TestRight Guide

Salads

Instructions: Write your answer here.

1
How many half slices of tomato are placed on the side salad?

A. 2
B. 3
C. 4
D. 5

2
Always wash and sanitize your hands and wear disposable gloves prior to
starting salad assembly.
A. True
B. False

3 Which smallware is used to portion 3-cheese blend?

A. Solid spoodle
B. Slotted burgundy spoon
C. Solid beige spoon
D. Tongs

4 Unsold side salads are not discarded at end of day. They may be held for
2 days.

A. True
B. False

5
What is the hold time for the 3-cheese blend?
A. 6 days
B. 2 days
C. 1 day
D. 4 hours

Confidential and proprietary information of Burger King Corporation. (over)

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved.TR-SALAD-EN 12/09
 TestRight Guide

Salads continued

Instructions: Write your answer here.

6
What is the hold time for sliced tomatoes on the board

A. 2 Hours

B. 4 Hours

C. 6 Hours

7
When assembling side salads, look over lettuce quality and discard brown pieces and
chunks.
A. True
B. False

8
How many times per day should side salads be prepared?
A. Twice, early morning and 3:00 pm
B. Once mid-morning (10:30 am)
C. Once early morning (7:00 am)
D. Twice at 10:30 am and 3:00 pm

9
At what temperature must garden, side salads and dressings be stored?
A. 34-40˚F (1-4˚C)
B. 32-38˚F (0-3˚C)
C. 35-40˚F (2-4˚C)
D. 31-38˚F (-1-3˚C)

10
TENDERGRILL®/TENDERCRISP® Chicken should be cut into how many pieces?
A. 12
B. 10
C. 9
D. 6

Confidential and proprietary information of Burger King Corporation.

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. TR-SALAD-EN 12/09
 Breakfast

TrainRight Guide
Step 1 — Preparation
Get Ready Sanitizer solution (minimum 100 ppm when
Equipment freshly prepared)
Turn equipment ON prior to training if warm-up Red Cloth
is required Oven mitt
Prepare utensils Reference Materials
Where – Fryer, oven, and Breakfast Board OPS Manual
When – Nonpeak periods Prepare the Learner
Introduce yourself to the Team Member, if not
Training Materials already known
WorkRight Guides: Ask about Team Member’s prior work experience
— Wash By Numbers Handwashing Guide to determine the level of familiarity with the task
— Breakfast Oven Prep Explain the importance of production and
— Breakfast Menu Items sandwich making:
— CROISSAN’WICH® Gold Standard for Guest satisfaction
— Double CROISSAN’WICH®
Correct procedures followed to ensure safety
— Biscuit Sandwiches (US only)
of Guests and Team Members
— Cheezy Bacon BK WRAPPER®
StationRight Guide: Create enthusiasm for learning
— Breakfast Express your confidence that the Team Member
Performance Evaluation Checklist in the can handle the task
Passport Explain how you will apply the 4-Step Training
TestRight Guide (Remove answers from Method
previous learner) Review the objective:
PLS Charts/KITCHEN MINDER™ Prepare each sandwich to the Gold Standard
Grease pencil for neatness, speed, and sanitation to ensure
product quality, consistency and Guest
satisfaction

Step 2 — Explanation and Demonstration

(Explain and demonstrate the following topics Menu item assembly
based on details from the OPS Manual) Provide the WorkRight Guides and demonstrate
Explain Menu Item and Product Preparation steps as listed on WorkRight Guide (if
applicable) for:
– CROISSAN’WICH®
Hand washing – Double CROISSAN’WICH®
— Provide Wash By Numbers Handwashing – Biscuit Sandwiches (US only)
Guide – Cheezy Bacon BK WRAPPER®
— Demonstrate how to wash hands Demonstrate steps to cook product on each piece
of equipment:
Product Management
— Explain why it is important to properly (Provide Breakfast Oven Prep WorkRight Guide)
monitor discard times — Oven
— Explain proper use of PHU timer bar – Cini-minis
— PLS Charts/KITCHEN MINDER™ – Biscuits (US only)
– Eggs
(Provide Multi Product Fryer — Breakfast Menu
Items WorkRight Guide)
– Sausage patties
– Hash Browns
– French Toast Sticks
Burger King Corporation  TrainRight Guide  Breakfast
Confidential and proprietary information of Burger King Corporation. TR-BRK-EN 12/09
 Explain StationRight Basics Demonstrate how to wash, rinse, and sanitize
dishes and utensils and explain why it must be
(Provide Breakfast StationRight Guide) done every 4 hours
Setup Explain how to determine amount of product
Demonstrate how to: needed by using Heat Chute Charts and
— Prepare sanitizer solution (minimum 100 ppm Manager’s direction
when freshly prepared) Explain the use of the PHU Timer Bar and PHU
— Clean and sanitize the work area pan management
Explain how to turn on equipment Demonstrate how to skim fry vat and explain
Demonstrate how to check shortening levels why this is important
and explain why this is important Explain procedures to prevent cross
Explain how to use the PLS Charts/KITCHEN contamination
MINDER™ to determine the amount of product — Demonstrate and explain how to:
required for the cook cycle – Use blue tongs (only for raw product)
Demonstrate proper rotation of product and – Use red tongs (only for cooked product)
explain why this is important Demonstrate proper bagging procedures
Demonstrate how to stock and arrange the Explain why eggs, biscuits, and Cini-minis must
condiments and explain why they are arranged be baked in different pans
this way Explain how to maintain product quality
Demonstrate how to stock nonfood items (rotating, holding, discarding)
Ongoing Demonstrate safe operation of the:
Demonstrate how to check sanitizer solution — Fryers
using sanitizer test strip and change sanitizer — Oven
solution when soiled or falls below 50 ppm
Step 3 — Performance and Praise
1. Have the Team Member practice all the steps 2. Have the Team Member practice the steps
for each of the following tasks: without any help:
— Hand washing
— Setting up the station — Using the cooking equipment to prepare
— Cooking and holding product all of the product previously listed
— Monitoring holding times in PHU — Preparing sandwiches previously listed
— Assembling sandwiches — Using the PHU Timer Bar, PHU Pans, and
— Maintaining the station PLS Charts/KITCHEN MINDER™
— Closing the station — Cleaning and sanitizing the production area
Provide any help the Team Member requires — Performing breakfast-to-lunch changeover
and correct performance as you go. Provide Praise the Team Member’s performance
positive reinforcement and praise the Team
Member’s performance.

Step 4 — Follow-up
1. Administer TestRight Guide
2. Observe Team Member performing tasks to certify performance
Use the Performance Evaluation Checklist in the Passport to record Team Member’s performance

If Team Member . . . Then . . .

Consistently performs Sign and date the Performance Evaluation Checklist in the Passport

Does not consistently Assign additional practice until the Manager decides
perform to standard Team Member is ready to try certification again

3. Once the Team Member is certified to perform the basic production and sandwich making tasks, provide
Speed Tips:
Watch the monitor and listen to the drive-thru speakers so that more than one sandwich can be made
at a time

TM and © 2009 Burger King Brands, Inc. (USA only).

TM and © 2009 Burger King Corporation (outside USA). All rights reserved.
Burger King Corporation  TrainRight Guide  Breakfast TR-BRK-EN 12/09
Confidential and proprietary information of Burger King Corporation.
 Serving Guests with Disabilities

1 Be Patient & Sensitive 2 Be Specific 3 Use Common Sense

Always provide a warm and It is important that you provide specific Serving deaf & disabled Guests is not
welcoming greeting to ALL your information, especially when providing difficult, it just requires patience and
Guests. directions to a blind Guest: common sense.
- “Turn right, about 2 feet”
- If a Guest is deaf, use gestures and/or
Establish & maintain eye Take time to clearly offer them paper/pen to write.
contact. describe the menu
and offer a picture - If a Guest is blind, and accompanied
menu . (required) by an assist animal, allow the animal
into the restaurant.
Listen carefully and When providing change,
enunciate clearly inform the Guest the - If you have difficulty understanding a
when speaking. order in which you are Guest with a speech impairment,
providing it. ask them to repeat the order, or for
-”Single on bottom, five them to write it down.
in middle, ten on top”
Inform expediter when - If a deaf Guest places an order
Ask if they would the order belongs to a through the Drive-Thru window, it is
like assistance. deaf or hard of hearing permissible to ask them to park. Take
Guest as to avoid out the order as soon as it’s ready.
inconveniences or
delays in delivery. Do Don’t
Be patient Rush through the order
Do not assume a disabled Guest is in need of SERVICE ANIMALS:
your assistance. Not all Guests with a Animals indiviaullay trained to provide Enunciate clearly Talk to the companion
disability will need or want your assistance. assistance to an individual with a disability.
It is important that you ASK first. Maintain eye contact Look down
Must be allowed on the premises. Offer assistance Assume they need help
Also, remember to ALWAYS address the
disabled Guest placing the order, not his/her May or may not be dogs.
companion. CREATE A MEMORABLE EXPERIENCE

TM and © 2009 Burger King Brands, Inc. (USA only). TM and © 2009 Burger King Corporation (outside USA). All rights reserved. Confidential and proprietary information of Burger King Corporation. WR-SDDG-EN 12/09