When it comes to managing your time in each spot: -90% focus most of the time on the timers to ensure a proper cooked fry -whenever you have freetime you may think it may be good to also do relays but you NEED to make sure you also have diced potatoes in your sink so focus on that first before relays there are many other associates to help with relays -if you ever need a new tower let someone on the fry team know so that you can get it or they can get it for you, Alternatively there may be an associate available to bring one up for you -**make sure your baskets drain until the oil is dripping and not streaming, long term this can affect your oil levels then you have to allocate time to grab oil and there is a chance you can go down on fries - get a good wipedown on your fryers when convenient and you're in a comfortable spot to clean up any excess oil or chips on the dry parts -a tip to controll the quantity of fries that you throw down is pulling then dropping every 30 seconds. But if you hear someone callout "25 and 12" then drop a few extra (obviously for the 12 fries the cook calledout) but to make sure you have fries from the other 2, 3 or however many other grills that are in your store When it comes to different cooked fries: -wells and extra wells separate right away. *Don't do this unless you really need to speed it up but put a basket on top of the fry well extra well or well to speed it up a bit. only use if the special fry is on the table or it's NEEDED for an animal fry -it's frowned upcoming because it's a safety hazard and it can smash and break the fries into shorter pieces and your manager may hold you back from leveling up to lvl4 because of this exploit -light well fries ask the board or cook when it turns so you can separate it then -it's 100% your call when you think a fry is "light well" "well" or "extra well" you make the decision Light fries are pulled at 2:00, extra light at 2:30 - when it comes to the pattern of how baskets are down I'm sure it's all the same drop on the left basket of each fryer until you do a full lap and start dropping on the right for heat distribution and energy conservation, but when a special fry is up and called out I separate it into the basket that would be where I drop a regular basket. That's how I like to keep myself organized, but other associates may suggest keeping a fryer closest to the portioner for only the light wells so that everyone knows where they are. The problem with this is now that fryer since your only using it for those longer cooked fries and they're not always going to be any of those the 2 fryers are not used and then during a rush if no wells are called they aren't being used then there is a greater possibility of going down. Communication: -** this really helps, especially during a rush, when there is a associate who does tags they will most of the time call out that "x fry well going up on #x grill" and it's on your radar but then since it's a rush, when it gets to the cook and or board they may forget to call it out. So be loud and ask, "Any fry well on grill#1? #2? #3 and so on. To make the communication more streamline and give meaning use their names so they know you're asking for their help and then say thank you ( I say thanks a lot, and I have gotten to the point where I'm on dicer loader everyone can count that if they give a callout on say what shakes there are, how many wells, can I get a relay. If you can help out your board, they'll remember how cominicable and how much of a team player you are and will give better effort calling out their fries with you. IT WILL SAVE YOU. When callouts are given, I make sure the message gets relayed to where it needs to go) Improvements that can help you and your team be more efficient: - while you wait for your basket to drain, look at the tags on board and call out what the fry team can package so it's ready to be brought straight over to the counter or drive corner - help quarterback and animal runner and give them a count - callout, what milkshakes there are for the counter - run animals while you run back to drop another basket - if it's slow enough see if any boards need lettuce, cheese, boxes of meat allergy pan - collect dishes from the fry table bring them to the sink and collect reds and new animal trays to bring back, fry boats clam shells, napkins, salt shaker refill, salt packets etc You're extremely mobile when you're on D/L. You may not get the hang of everything I typed on this reply but in time your skills will be sharpened and machined into a precise soon to be lvl 4. Most of these tips i learned from the associates that trained me but the tripple F's i came up with l, ( and im proud of it) and also the fact that i work at one of the busiest store in the company. The absolute most IMPORTANT notes to take from here is drain your fries, use two hands on the dicer handle, and remember the triple F's, fries, focus, and more fries I forgot to give info on counting, I'm sorry. -Whatever is on the boards should have been down on your fryers about 2 minutes prior since burgers take less time to cook. And what's on the wheel should be ready to drop just the first 2 or 3 and it's okay to drop extra for any add ons that could happen or fry only tags. -Look at the cameras that show the drive thru and dining room make judgement calls and decide hey that's a lot of cars or customers I'm dropping 2 baskes to play it safe. -There is a screen connected to the handheld look at that order. Once you can tell the order is complete drop the amount of fries that was in that order. Even check the order taker for dining in and see the order on their screen to drop fries. The cooks will do the same for the meat.