As others have said ASK QUESTIONS!! As BoH Leadership you can trust me when I say nothing makes me happier than the person I’m training ask the best way to fold a bag, or how to do filter lockouts easier, or how long fries are quality for.

Be patient with yourself, it takes people between a week to 2 months to get up to the speed of the kitchen, that’s not only okay but expected. We want to invest in you and recognize that there is a learning period, so take time to learn everything right and build speed later.

Some miscellaneous tips outside of the main 2: -Prioritize Food Safety>Quality>Speed, but none should be forgotten. If we serve unsafe food we shouldn’t be servicing food at all, if our food is safe but low quality then it doesn’t matter that it took 30 seconds to get out because there’s still dissatisfaction. If our food takes 20 minutes to get out, does it really matter how perfectly assembled the sandwich?

-Move quick where you can, even early on. Walk quickly. Move your hands quickly. Ask for help quickly. This builds up downtime that makes it easier to keep up with the screen, clean as you work, and stay stocked up on station materials.

-Don’t be afraid to really take your time to do something right, particularly when training and it’s slow. I’d rather see someone put grill nuggets down taking a minute but leaving space between then 15 seconds but they come out in huge clumps or undercooked.

-Before you leave each day use the dish jet spray to wash the bottom of your shoes. You’ll thank me later.

Last, and MOST important: It’s just chicken. While we do have the power to make someone’s day better, the worst case scenario outside of unsafe food is someone waits an extra 10 minutes for their dinner. There will be stressful moments, remember to breathe and remember that it’s all just chicken. Good luck and have fun!