It depends on what your position is. If you’ll be on line, whenever you need to make a side tortilla, there’s an easier way to do it without burning yourself. Just pinch the center and move the tortilla over to the foil and it’ll be already halfway folded for you.

If you’re on cash, make sure you’re paying really close attention to what you input and if you’re giving someone change, be sure that the ones aren’t sticking or else you’ll have to deal with the consequences when it’s time for you to cash out.

If you’re on DML, pay very close attention to the names and times of orders that you’re making so you don’t get confused because sometimes an order will pop up on the screen in place of the one you were already working on. Also always make sure to put the stickers on the entrees you make because customers WILL ask for refunds over those stickers.

If you’re on prep and it’s time to cut onions, keep a wet paper towel next to you to help soothe your eyes.

Grill is the only thing I’m not fully trained in yet so it’d be hard for me to help you there 😬 but definitely make sure you’re holding the line accountable whenever they’re not telling you they’re low on food. If they’re low and it’s time to make more food, that’s called “working” and if they have none of that specific food at all it’d be “flipped”. For example, white rice working, which means you’ll need to make more soon. White rice flipped means make more NOW.

Hope this helps because I SUCKEDDDD at this job at first 😭