BINGO       

DAVA KITCHEN DUTIES * BINGO NIGHT *4:00 PM

GRILL/FRYER:

  • Turn on Vent Fan over Grill (Red Switch)
  • Fryer: Remove lid and place baskets in fryer, plug in, turn to high setting
  • Turn on Grill (left side) to 350*
  • Turn on Oven to 350* (if necessary) for any baked items
  • Get Chili out of cooler and cook on top of stove (Medium), stirring until hot, then place on Warmer in back room
  • Remove Condiments (ketchup, mustard, mayonnaise), condiment holder with onions, pickles, etc. and place on counter outside kitchen door

 

registration-counter-740370-5125677  FRONT COUNTER/CASHIER:

Stock kitchen:

  • Small plates, Small “to go” containers on right side of register on counter top
  • Napkins (underneath window and at end of food pick up counter
  • Large plates at Grill side of counter on end
  • Cups on left side of window counter top

Kitchen preparation:

  • Make Coffee (is necessary)-one lever per filter and fill water tank on back of coffee maker
  • Slice Pies using 8-cut pie slicer (underneath counter in middle of kitchen)
  • Place each slice of pie on small plate and place underneath window
  • Place Cookies in White Tupperware container on left side of window counter
  • Write Pie selections on board on right side of window counter
  • Take remains of Pie plates to Richard Beavers (you may consolidate into one pie dish)
  • Fill Middle Sink ¼ full of warm-hot water and dawn
  • Fill Left Sink 1/8 full of hot water for rinsing
  • Right sink is for dirty dishes to be rinsed before washing
  • Clean pie slicer, Pie Plates, Knife and Spatula and counter tops
  • When we have a “Special” for the evening including a Salad, place salad dressings on counter outside Kitchen
  • Write “Special” on board to left of window, list the “special” for the evening including salad/veggie/coleslaw, roll: Price $5
  • Fill Ice Bowl
  • Fill Chips bowl with Potato Chips and place on Left side of Center Aisle Counter
  • Get Blue Change Pouch from Storage Room (Green Tote on bottom of left side of shelf)
  • Place ALL monies from “Blue Change Pouch” in Cash Drawer

 

  FRONT COUNTER/CASHIER * 5:00 PM – 6:00 pm

  • Greet each Customer with a smile and take their order, note any special requests on ticket
  • Write out tickets for each order including Name of Customer (when only one non-grill item, keep a running list on one ticket for the night)
  • Call out order to Grill Chef
  • Take Monies and place in Cash Register Drawer
  • Place Tickets Vertically on Clothes Pins behind Chef
  • When orders are completed, turn tickets Horizontally and place on clothes pin (far right side behind Chef)
  • All Non-Grill Items are made by Front Counter Staff
  • For Pie Only Orders: hand to Customer with Napkin and Fork if applicable
  • For Drink Only Order hand prepare and hand to Customer
  • Once Orders are ready for Customers, include Chips with sandwiches unless an order of something else is specified, include a Napkin, Take to Counter outside of Kitchen and advise Customer that their order is ready (you make take to them also) Note: large orders can be placed on trays located underneath Potato Chip Bags

              chef       FOOD PREPARATION

GRILL:

HAMBURGERS:

Grill hamburger (located in freezer) and add pinch of Natures seasoning, pinch of garlic powder, and pinch of pepper, then flip and press with meat press. If cooking extras for later only cook one side, sear the second side, place in pie tin on right side of grill on top of small rack with moist paper towels underneath to keep from drying out.

CHEESEBURGERS:

Grill hamburger on left side of grill (located in freezer) and add pinch of Natures seasoning, pinch of garlic powder, and pinch of pepper, then flip and press with meat press. If cooking extras for later only cook one side, sear second side, place in pie tin on right side of grill on top of small rack with moist paper towels underneath to keep from drying out.

Add cheese to burger add a dash of water and cover with pie tin

HAMBURGER BUNS, TEXAS TOAST, HOT DOG BUNS:

Butter and then grill in middle of grill so as not to burn them

GRILLED CHEESE:

Regular bread/Texas Toast; butter one side and grill. Place one slice cheese on each slice of bread and put together when ready. Using small cutting board cut in half diagonally. Add chips unless another side is ordered

GRILLED HAM AND CHEESE:

Defrost Ham (located in Freezer door) using Microwave in Back Room for about 20 seconds or “2” on Microwave, then grill ham. Regular bread/Texas Toast; butter one side and grill. Place one slice cheese on each slice of bread, add grilled ham and put together when ready. Using small cutting board cut in half diagonally. Add chips unless another side is ordered

QUESADILLAS: Using flour tortillas, butter one side of each tortilla then:

CHEESE:  Grill, adding grated cheese to each tortilla and cut into fourths. Add a small container (located by drink cups) of Salsa.

CHICKEN: Grill, adding grated cheese to each tortilla and chicken (from canned chicken-be sure to drain and split up with fork first) when ready remove and cut into fourths. Add a small container (located by drink cups) of Salsa.

CHILI: Grill, adding grated cheese to each tortilla and chili (from Back Room) when ready remove and cut into fourths. Add a small container (located by drink cups) of Salsa.

FRYER:

FRENCH FRIES:

SHOESTRING * TWO (2) MINUTES

      REGULAR * THREE (3) MINUTES

ONION RINGS, TATER TOTS * THREE (3) MINUTES

HOT DOGS, POLISH SAUSAGE:

      DEFROST IN BACK MICROWAVE AS NEEDED (USUALLY 20-30 SECONDS)

      Note: On Microwave….

                  1 = 10 Seconds   *    2 = 20 Seconds   *     3 = 30 Seconds

Grill Hot Dogs, Polish Sausage (split in middle):

Split Hot Dogs/Polish Sausage, grill with rectangular press (weight), turn over and grill on other side ascertain if light fry or dark fry, and grill bun with butter, place hot dog/polish sausage inside bun and serve with chips unless French fries, tater tots, onion rings are ordered

todays specials    FRIDAY NIGHT SPECIALS:

Use divided plates and place meat in large section potatoes/vegetables in another section and warm roll/toasted bread in last section

FRONT COUNTER STAFF/CASHIER

PIES:

      If adding Ice Cream charge $1 more

DRINKS:

      Fill cup with Ice and add desired beverage/beverage combination

TACO SALAD (Prepare in Back room):

Place Two handfuls of Tortilla Chips, then One Cup of Chili, Handful of Cheese, Handful of Lettuce, Teaspoon of Tomato and Onions, Teaspoon of Salsa and Sour Cream (unless otherwise specified by Customer)

FRITO PIE:

In small rectangular container place hand full of Fritos. two scoops of Chili and add handful of cheese and teaspoon of onions (unless otherwise specified by customer)

BOWL OF CHILI:

In Small Bowl fill with Chili and add handful of cheese and teaspoon of onions (unless otherwise specified by Customer)

SALAD OR COLESLAW (USUSALLY INCLUDED WITH SPECIALS):

      Small bowl filled with premixed Salad

ICE CREAM SUNDAE (USUALLY WITH BANANA):

Small bowl filled with approx. 3-4 scoops of Ice Cream (located in Freezer) and sliced Bananas, topped with either Chocolate or Caramel Syrup (In Cooler)

FRONT COUNTER/CASHIER – DURING BINGO (APPROX. 6:00 PM – 7:30 PM):

  • TRY TO CLEAN AS YOU GO THROUGHOUT THE NIGHT
  • DURING BINGO PLACE TRAY WITH LETTUCE, TOMATOES, ONIONS IN FRIG ALONG WITH CHEESE IN COOOLER
  • PLACE SOUR CREAM, LETUCE, TOMATOES, IN FRIG IN BACK ROOM
  • PREPARE YOURSELF SOMETHING TO EAT IF YOU SO CHOOSE

AFTER INTERMISSION, FINAL CLEAN UP 😊

chef grillGRILL/FRYER CHEF:

The Proper Way to Clean Our Grill/Fryer:

GRILL:

  1. Leave grill on 350*
  2. Pour ladle of oil from the fryer on the grill
  3. Using the brick, clean grill first in circular motion then in upward/downward motion
  4. Use spatula to scrape off any residue on grill and pull into the hole
  5. Rub down with brick again if necessary
  6. Using “wet” paper towel wipe all the “black” off grill
  7. Using “damp” rag wipe grill down again (make sure no water is left on grill)
  8. Clean excess grease from grease trap on both sides underneath grill and dispose of outside behind Garage
  9. Be sure to wear oven mitts to empty hot grease (when less than half full) and dump behind shed outside

FRYER:

  1. Check fryer after each day/night’s use
  2. Remove lid Check oil for particles and darkness (should be translucent, not dark in color)
  3. Use the screen (hand strainer) below fryer after each daily use to remove all food particles
  4. When oil becomes “dark” empty grease from fryer outside behind Garage as needed and put new oil in inside.
  5. Leave Fryer plugged in as this is only way for it to shut off

Note: Grill Chef is responsible for taking out trash located in the Kitchen (2), Back Room (1), Under Counter outside of Kitchen, Large containers located in both non-smoking and smoking areas, consolidate into one Large Black trash bag and Take outside to Dumpster (Be sure NOT to lock yourself out). Refill trash containers with new bags (trash bags are located in the Storage Room right side).

 

registration-counter-740370-5125677

FRONT COUNTER/CASHIER:

Turn off Warmer with Chili and bring Chili to front counter to cool, place in ice cream container when able and place in cooler

  • Place Sour Cream, Salsa, Cheese, Lettuce, Tomatoes, Onions in Back Room Frig
  • Bring ALL condiments from counter outside kitchen area to kitchen, Wipe Off, put on lids and place in top right shelf of Cooler (unless instructed otherwise)
  • Wipe off all Salt and Pepper shakers, Sugar and Creamer containers
  • Place left over Chips back in Chip Bag
  • Place all Bread in bottom of cooler (Left side)
  • Place Ice in bag in Freezer
  • Place left over veggies in Ziplocs, Date and List, and place in Cooler unless instructed by Carolyn otherwise
  • Place any left-over pie in “to go” containers and share with one another
  • Turn off and Unplug Coffee Maker, empty basket in trash container, empty coffee pot in right sink and wash both. Place clean/dry basket back in Coffee Maker and clean coffee pot above drainer on shelf
  • Wash and Dry dishes and put away
  • Wipe down ALL Counter tops

    DEPOSIT AND TICKETS:

  • Using a Deposit slip located at right side of Cash Register
  • Leaving all coin in drawer take out currency and give Barbara $10 (usually ask Barbara)
  • Count $1 bills first, paper clip in group of $25 along with another $25 in 10’s and 5’s and put in list on deposit slip, and place in “Blue Change Pouch” (total of $50). Count the rest of monies out and place denominations on deposit slip, be sure to deduct $10 for Barbara for Pies, and complete slip, including Date. Wrap slip around money and place with tickets inside “Deposit and Tickets” Gray Pouch. ALWAYS have someone else verify money with you and both persons must initial deposit slips
  • Place Blue Change Bag back in Storage Room in Green Tote on lower left shelf and place the Gray “Deposit and Tickets” Bag in Auxiliary Office, Second drawer behind Desk

**Once Kitchen is clean and dishes are put away you are free to leave.

    Thank you for your help. We appreciate you. God bless you. 😊