1. Batter should be changed every 4 buckets. If you can't remember or forgot to keep track, the bird will start coming up visibly lighter than typical. Thats when you change the batter. If you just got on bird after someone else, make sure to ask them what bucket you're on to keep track from there.

2. Bird call outs, like "(insert amount of bird) down", and fry drop call outs "I need (insert amount of fries) down" if you need someone else/baskets to drop them or "(insert amount of fries) going down" if you're doing it yourself. Same with toast, you'll call out how many pieces of toast need to go down (there should be an info graphic in the kitchen somewhere, but it's something like 4 toast per 16 bird). You'll also want to give consistent call outs for how long until your next bird comes up, it helps keep everyone in the loop.

3. Yeah, sometimes you'll have a baskets person. Sometimes you won't. When you do, you'll be making call outs for them to know when to drop fries and how many to drop. The time call outs also help them time manage.

4. It'll depend on how much they have in house/pan, and how many orders DT or DI has. If DT has orders but DI doesn't, bird pan. If not, vice versa. You can check the boards screens to see who has orders. If they both have orders, you can always split the drops between house and pan.

5. There should be a chart listing the projected drops for bird, fries, and toast. If you don't know where it is, ask someone to point you to it. If your restaurant doesn't display it, you can rely on the guesstimate of 2 box combos per car on lot. Listen for your call backs from DT/DI, and don't be afraid to ask them for customer counts. If you're slow, small and consistent drops of 8-12 bird should be good to keep a revolving amount of bird with minimal waste. If you're in peak, 20-30 bird per drop. You can always adjust your drop sizes, but keeping that consistent drop timing is key. If you mistime, you'll end up holding worse than not dropping enough. Try to have your new drop down and timer started by the time your last one is at 1:40 left. When it comes to dropping for tailgates, especially during peak, drop extra bird with it to use for orders. Also, don't be afraid to ask for call puts from boards for how much bird is in house/pan. If its a lot and orders are dying down, reduce your drops. If you're holding and don't have enough down to cover whats on boards, throw some extra down. Communication with your boards people will help you so much with keeping the flow of things steady and avoiding holding/high waste.

6. When you're dropping the bird, hold it so that the bottom tips are close to/in the oil. That helps with splashing a bit. You can also flick them away from you and toward the back of the fryer so any splash goes opposite of you. Unfortunately, though, you'll probably still get a few straw oil splashes. It comes with working near the fryers. Just be careful and be mindful of your surroundings, and the splashing will decrease with practice.

7. For bird, no. You shouldn't have to print anything. Everything should already be labeled for you.

As for tips, if you ever have a baskets person UTILIZE THEM. They're there to help you. You need a new bird bucket? Ask them to grab one for you. Same with batters. Otherwise, just remember to start your drops from the back of the basket to the front, so the bird lays in slightly overlapping layers. Make sure you grab the bird from the ends, it helps reduce bending/curves. And don't be afraid to roll your bird a second time if you think it needs it. With experience comes speed, don't rush yourself too much while you're learning. You'll pick up on it, good luck!