table of contents - shane's rib shack

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Table of Contents Introduction 3 History of Shane’s Rib Shack 4

The Original Shack 4 Big Dad 5 The Sauce 6

Fast Casual Dining 6 Store Information Sheet 7 Core Values 8 Operations & Food Safety 9

L.E.A.P. 10 Catering 11 FOH Responsibilities 12 Uniform Standards 14 Food-Borne Illness 15 Food Safety 15 Food Safety Hazards 21

Food Table 24 Hospitality Team Food Spec Test 29

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Your life is about to get messy. You are about to experience the Shane’s Rib Shack

training program.

Shane’s Rib Shack revolves around the love of food, friends, and family. Now that you

have joined the family, you will be learning how to bring my passion for great BBQ to the

people in our communities, and we hope you’ll be bringing that same heartfelt emotion

into everything that you do here.

I am so excited to have you join the Shane’s family and help us fulfill our vision of

becoming everyone’s favorite BBQ place! I am confident that you will receive everything

you need so you can experience all that Shane’s Rib Shack has to offer.

Thank you for wanting to be a part of this amazing journey and sharing in my dream.

Pork’s up!

Shane Thompson

Founder, Shane’s Rib Shack

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History of Shane’s Rib Shack Shane Thompson built his business around hard work, family support and out-of-this-

world food. He always gives people more than they pay for and treats everybody like

family. Family comes first, but darn good food is a close second. Shane quit his neck-

tie-wearing corporate job, dusted off his grandfather’s secret recipe and along with the

support of wife Stacey, made his dream come true.

Shane’s Rib Shack is a product of time spent with

Shane’s grandfather, Big Dad. “Do what you love, and

do it better than anyone else,” was Big Dad’s

advice. The result? Taste for yourself in Shane’s Rib

Shacks across America.

The Original Shack It all started in McDonough, Georgia in 2002. They still make great BBQ here seven

days a week. Shane’s big idea grew from this little shack to become the fastest growing

BBQ restaurant concept in the nation.

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History of Shane’s Rib Shack

BIG DAD Shane has built a heck of a franchise business around hard work, family support and

out-of-this-world food. He believes in giving people more than they paid for and treating

them all like family. His beliefs stem one source: his

grandfather, Big Dad.

Born in 1922, Dewey “Big Dad” Brown was an all-

American boy: he played football for Clemson and later,

professionally, for the LA Rangers; he served in the

military as a physical trainer for the Air Force recruits

during WWII; worked his tail off; and found a nice girl with

whom to settle down.

Later, Big Dad and his bride, Peggy, returned to

Georgia to start a family. They were married for over 60

years, although Big Dad always claimed it wasn’t nearly

long enough. He had a simple credo: you only get a good

reputation once – so you better make the most of it.

He passed that philosophy on to Shane, who spent

summers with Big Dad and moved in for good at the age

of 14. Shane and Big Dad spent a lot of time together,

fishing, traveling and cooking. Big Dad passed on the

secret sauce just as he did a sense of integrity and his old

fly reel.

Big Dad is no longer with us, but his principles still guide Shane and his family.

Every family has a “secret sauce” that gets handed down from one generation to the

next. Spending time together over really good BBQ is one way to discover your family’s

secret sauce.

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History of Shane’s Rib Shack The Sauce

Every family has a secret recipe that’s handed down from generation to

generation. Shane got the recipe for his sauce from “Big Dad”, his beloved

grandfather. He passed it on to Shane just like he did his sense of integrity and his old

fly reel. Shane and Big Dad spent countless hours creating, refining and perfecting the

tastes they loved.

Shane’s BBQ sauce is great on beef, chicken or pork, but watch out, it’s gonna get

messy!

Enjoy!

Fast Casual Dining

Let’s talk about our segment of the Restaurant Industry. We are a fairly new breed of

restaurant type, called Fast Casual Dining, that is sort of a mixture of Fast Food and

Casual dining.

Food Fast, not Fast Food! The way we’d like you to think of this is that we are a cousin to Fast Food because

we’ve got a menu that has been carefully planned so that we can put out Food Fast.

• Also, we don’t have servers like a traditional casual restaurant would, where the

order is taken at the table and drinks and food are delivered and then the check

is settled there as well.

• And, we are like our cousin the Fast Food restaurant in respect to the way the

order is taken (at the counter) and paid for (at the counter). But beyond these

similarities, we’re unlike Fast Food.

• So what is our brand of service? Shane’s Hospitality!

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Name/Location: Address: Phone Number: Web address: Days and Hours of Operation: Company Name: Owner/Franchise name: Date we opened: Directions to our location: Something fun and/or interesting about our location:

Shane’s Rib Shack

Store Information Sheet

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Core Values

Our Mission

Every Shane’s Rib Shack is warm and welcoming. The atmosphere is upbeat and family

oriented, with room to spread out and enjoy. The menu is varied, with plenty of BBQ choices,

chicken selections, and even garden fresh salads. There’s a special menu for the kids and

enough home-style side dishes to make everybody happy. The centerpiece of it all is Shane’s

BBQ. Always slow smoked on site, always chopped by

hand and always served with Big Dad’s secret

sauce. The end result? The Shane’s Rib Shack

concept that has defined fast-casual BBQ for America.

Shane opened the Original Shack and founded his

company on the principles of hard work, family support

and out-of this world food. He believes in giving people

more than they paid for and treating them all like

family. Shane is committed to making sure that every

restaurant that bears his name stays true to those

founding principles.

Giving Back Shane and Stacy Thompson believe that giving back to

the community is the single most important thing

anyone can do to make our country stronger. That is

why they created Shane’s Education Support

Program. As a franchise community the goal of every

Shane’s Rib Shack is to give back to the community

and the schools in our area.

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Operations and Food Safety

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L.E.A.P We use the acronym “L.E.A.P” to remember the Basic Steps to follow

in a Service Recovery situation:

Listen. (to give attention with the ear; attend closely for the purpose of hearing; give ear) L: Truly allow the guest to tell you what their comment, suggestion, compliments, or complaint is. Don’t interrupt or try to solve anything before the guest has completely finished telling you their thoughts. Simply make eye contact, nod accordingly, and demonstrate a sense of caring and openness.

Empathize. (to show empathy) (Empathy is the capacity to recognize or understand E:another's state of mind or emotion. It is often characterized as the ability to "put oneself into another's shoes", or to in some way experience the outlook or emotions of another being within oneself.)

Make the guest feel as though you fully understand the situation and the feelings associated with it. Put yourself in their shoes and understand how they feel.

Apologize. (to offer an apology) (an apology can be an expression of contrition and A:remorse for something done wrong)

Tell the guest how sorry you are for what has happened. Be sincere in your apology, both verbally and non-verbally. Take responsibility for the problem without being defensive and without offering excuses.

Promise. (is a verbal contract indicating a transaction between two persons whereby the P:first person undertakes in the future to render some service or gift to the second person or devotes to do something now and here to his or her use. A promise may also refer to any kind of vow or guarantee)

Tell the guest what you are going to do to make things right. Do whatever it takes to make things right and to ensure their satisfaction. You should also, depending on the situation, tell them what will be done to prevent future occurrences. Only promise what you are sure you can do and then do it.

1 out of 25 guests who have a bad experience in a restaurant don’t tell us! But guess whom they DO tell? Everyone else. It’s called Negative Word of Mouth Advertising. Be diligent with Table Touches and solicit guest feedback.

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Catering from the Guest’s Perspective Catering is a brand extension that enables Shane’s to reach new and existing guests,

while generating a new source of revenue growth. Catering is not only about the food.

It is hard to believe, but the services you offer and your execution of those services are

as important as the food we serve.

To fully learn and understand the Shane’s Catering Model, please refer to Shane’s Catering Manual. The Catering Manual can be located on the intranet at: Training!Training Toolkit! Catering Model.

Cash Handling Responsibilities Since we’re not a not-for-profit organization, as you can imagine, anyone handling cash

in a Shane’s restaurant literally has our livelihood in their hands. Take this responsibility

seriously and pay careful attention to any and all training you receive on Cash Handling.

• You will be assigned a register at the beginning of the shift. You are held

accountable for the bank as well as for the sales transactions during the shift.

• Always count your register before you begin your shift, with a manager present.

• When giving change to a guest, always count the amount given to you and

repeat back the change request.

• Never count the money in your cash drawer directly in front of a guest. If money

has to be counted or arranged, be discreet.

• Work only from the cash drawer that has been assigned to you.

• Do not leave a drawer open in the attempt to give faster service. Close the cash

drawer after each transaction.

• When collecting for an order, repeat back to the guest the amount of money they

have given you. “That will be $10.50 please, out of . . .”

• At the end of your shift, always take your money back to the office as soon as the

last person has paid and you have run all of the necessary transactions on your

P.O.S. system

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FOH ResponsibilitiesHow to Bus a Table:

• Clear as much as possible that is not needed from the table.

• After the guests leave and you can fully bus the table, move condiments and the

table caddy and clean underneath them. Make sure you’re using a clean towel

that was in properly mixed sanitizing solution. You will likely need to wipe down

the salt and pepper shakers, ketchup bottle and all BBQ Sauce bottles .

• Wipe down booths or chairs/push in chairs and put back high chairs.

• Spot sweep the floors.

• Wash your hands

Proper Table Set-up:

Ketchup

P-Towels

OriginalHotSpicy

MustardSaltPepper

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FOH Responsibilities Table Maintenance and Pre-bussing:

• This is an area where you have to use skill- time this right: if you start trying to

clear plates too early, it may seem like you’re rushing your guests.

• If you ask too often, same effect (and it also sends a signal that you haven’t been

paying attention to the table– otherwise you might be able to observe whether

they’re finished).

• Too long, and well, you know… so the moral to the story is… watch your table,

read your table, and time it right!

Bathroom Checks " Bathrooms should be checked every 15 minutes.

" Keeping the bathrooms clean includes keeping sink, mirrors, toilet,

and floors clean and free of debris. " Make sure soap, paper towels ad toilet paper stay stocked at all times.

Beverage Area

• Make sure all teas are full (5 cups of sugar for peach tea & 7 cups for sweet tea).

• Keep all condiments stocked and full, along with lids, and sauces.

• Make sure the soda machine stays clean and that any excess ice is removed

from the drainage tray.

• Bev area should always be clean! Empty any trash buckets, keep counters wiped

down, etc.

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Uniform Standards Front of House Team Members

• A Shane’s Rib Shack logo T-Shirt or polo. Shirts must be pressed and tucked in providing a neat and professional appearance.

• Blue jean or khaki shorts that are no shorter than six (6) inches above the knee, or blue jeans or khaki pants (not baggy, and not dragging under the shoes).

• A belt will accompany shorts and pants at all times.

• Socks must be worn with closed-toe, skid-resistant shoes or boots. No Crocs, please.

• All BOH employees will wear a Shane’s Rib Shack logo hat. FOH employees that are packing and/or running food will also wear a Shane’s Rib Shack logo hat. Note: Hats will always be worn straight, not backwards or cocked to the side.

• Females may wear earrings-no large hoops or dangling earrings.

• Male employees are not permitted to wear earrings.

• No tongue piercings are permitted.

• All uniform items must be clean, unwrinkled, and free of holes or tears.

• All other uniform and appearance questions not specifically addressed in this section should be addressed by a manager and decided upon at their discretion.

Personal Hygiene • Hand washing is the number one rule in maintaining good personal hygiene at

work. You should wash your hands for at least 20 seconds in a hand sink with warm soapy water up to the elbow. Always wash your hands after you: drink, eat, use the restroom, handle raw foods, clean, take out garbage, handle used dishware, silverware, or cups, etc.

• Additionally, in keeping with many state regulations, all employees returning from the restroom are to mandatorily wash hands twice: once at the restroom sink and then the second time at the sink in the workstation.

• Bathe or shower each day before work. Make sure hands and nails are scrubbed, hair is clean, and face is clean-shaven (if applicable).

• Nails should be neatly trimmed and filed.

• Uniforms should be freshly washed.

• If you have an open cut, burn, or sore, make sure to bandage it properly or you risk contaminating food.

• If you are sick, notify a manager and discuss whether you should be at work.

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What is a Food-borne Illness? A food borne illness is a disease that is carried or transmitted to people by food. Most

food borne illnesses are caused by microorganisms such as bacteria, viruses, parasites,

and fungi. Once bacteria has been transmitted onto food, it can grow rapidly under ideal

conditions such as high moisture, high protein, and low acidity.

Five main factors that can cause food to become unsafe:

1. Poor Personal Hygiene 2. Cross-Contamination 3. Time-Temperature Abuse

4. Improper Cleaning and Sanitizing

5. Incorrect Equipment Temperature

1. Poor Personal Hygiene

Good employee personal hygiene can tremendously reduce the risk of A food-borne

illness. Good personal hygiene includes: Hair, bodies, and uniforms are clean.

• Fingernails are short and clean.

• Bathe daily

• Deodorant must be used

• Wash hands before, during, and after shift Uniforms are to be kept clean and are not to be worn more than once before washing.

Hand-Washing Good hand washing practices are the first line of defense in maintaining good personal

hygiene. The most common way people contaminate food is through dirty hands and

fingernails. Frequent hand washing can eliminate the chances of cross-contamination.

Use the hand sink to wash your hands; this is the appropriate place for hand washing to

take place. Don’t forget to wash hands twice after using the restroom.

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Five factors continued… Proper hand-washing steps:

• Turn on the water.

• Let water heat to 110 degrees Fahrenheit.

• Wet hands first, and then apply soap.

• Rub hands together vigorously for at least 20 seconds - lather up to the elbows.

• Rinse thoroughly.

• Dry with paper towels. You should take enough time to sing “Happy Birthday” through twice to make sure you wash thoroughly. Wash Hands:

• Before beginning work

• After using the restroom (once in restroom, once in your station)

• After handling raw foods

• After touching hair, face, body, eyes, nose or mouth

• After sneezing or coughing

• After taking out garbage

• Before and after eating or drinking

Towels: • Change out cleaning towels when soiled

• Keep towels in sanitizing solution in a sanitary bucket. Change sanitation solution a minimum of every 4 hours.

To summarize, good personal hygiene practices to avoid Food Bourne Illnesses are:

1. Wash hands properly and often 2. Cover all cuts and wounds with a bandage.

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2. Cross-Contamination

The second way food becomes unsafe is through cross-contamination. This is mainly

something that kitchen crew members need to be aware of, but it doesn’t hurt to

understand it. How does it happen? Harmful microorganisms are spread to food by not

washing hands, improper cleaning and sanitizing, surfaces and utensils touching raw

and ready-to-eat foods, and improperly storing raw foods over ready-to-eat foods.

Solution: • Follow proper sanitation guidelines.

• Never use dressings, mayonnaise, or other perishable products that have been sitting out at room temperature longer than 4 hours. Keep lemons in the wait station on ice, or otherwise refrigerated to maintain proper temperature.

• Never put things in the ice machine or ice bin. Our Guests consume the ice. If lemons, cups, your protein shake, etc. are placed in there, all bacteria on the outside of those containers now is all over the ice.

• Never serve food that has been left out at room temperature for any extended period of time (longer than 4 hours).

• You are the last person to check the quality of food before it reaches the table. Always get a manager’s opinion if the food appears to have a questionable odor, color, appearance, or does not appear to have been cooked properly.

• Never use dishes that are improperly cleaned.

• When serving food, do not place one plate on top of another. Allowing the plate ware to contact fresh food can cause cross-contamination and is unappealing to the Guest.

Foods Most Likely to Become Contaminated All foods can be contaminated, but the most potentially hazardous foods, where bacteria multiply rapidly, are moist high protein foods. Foods consisting in whole or part of:

• Milk or milk products • Shell eggs, meats, poultry • Fish, shellfish, shrimp, lobster, crab • Baked or boiled potatoes • Tofu or other soy-protein foods • Garlic and oil mixtures • Plant foods that have been heat treated (such as beans) • Raw seeds and sprouts • Sliced melons, and synthetic ingredients (such as textured soy proteins in tofu

supplement) are likely potentially hazardous foods.

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3. Time-Temperature Abuse

The third way food-borne illnesses are spread is through time and temperature abuse.

Food that is allowed to remain in the temperature danger zone too long (41 – 140°F) can become potentially hazardous by allowing bacteria to multiply. Keeping hot foods

hot and cold foods cold can prevent time-temperature abuse. Time and Temperature Controls Keeping track of the temperature of the food that we serve is necessary for keeping it

safe. Food that remains in the temperature danger zone for more than four cumulative

hours is considered to be undergoing time-temperature abuse.

Cooling Times 2 Hours! 140° - 70° 4 Hours! 70° - 41°

4. Improper Cleaning and Sanitizing

The fourth most common way foods are contaminated is when food contact surfaces

are not cleaned and sanitized regularly. Solution:

• Clean and sanitize all food contact surfaces

• Clean and Sanitize all utensils and cutting boards after each use

41 ° 140 °

Danger Zone 41°-140°

Hot Holding 140°-165°

Cold Holding 41° or below

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Clean vs. Sanitary

Cleaning and disinfecting are not the same things. In most cases, cleaning with soap

and water is adequate. It removes dirt and most of the germs. However, in other

situations disinfecting provides an extra margin of safety.

You should disinfect areas where there are both high concentrations of dangerous

germs and a possibility that they will be spread to others. That is because disinfectants,

including solutions of household bleach, have ingredients that destroy bacteria and

other germs. While surfaces may look clean, many infectious germs may be lurking

around. Given the right conditions, some germs can live on surfaces for hours and even

for days.

This information is provided via the Centers for Disease Control, http://www.cdc.gov/ncidod/op/cleaning.html

http://www.cdc.gov/ounceofprevention

Sanitation Sanitizing Solution: Making a sanitizing solution is fairly simple. Simply fill an approved sanitation bucket with the premixed sanitizing solution from the dish sink. The solution should be 200-220 ppm. Change every 4 hours or when solution is no longer at correct PPM.

• Always use cold water (less than 70°).

• Always keep clean towels in sanitizing solution at station.

• Follow the manufacturer’s recommended safety directions and guidelines.

• Employees should ask the manager if they are ever in doubt about any chemical and it’s usage.

• Never use a cleaning or sanitizing product that is not recommended by manufacturer (i.e. oven cleaner to clean brass or copper, etc.).

• Never mix chemicals (i.e. bleach and ammonia).

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5. Incorrect Equipment Temperature

• Walk In

• Cooler Reach-In

• Freezer Regularly check all food storage equipment to ensure it is properly working. Check all sills and/or gaskets for cracks or tears. Report any issues to a manager. Check owner’s manuals for proper preventative maintenance. At this point we’ve reviewed food-borne illnesses, foods most likely to become

contaminated, and how to avoid contamination. In addition to bacterial contamination of

food, which is part of what we call biological hazards, there are 2 other ways that food

can become contaminated: Chemical Hazards and Physical Hazards.

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Food Safety Hazards There are three main types of hazards that will cause contamination: We’ve discussed the first type of hazard, now let’s look at the other two…

Biological Hazards Bacteria, viruses, parasites, and fungi.

Chemical Hazards Cleaning supplies, pesticides, food additives, preservatives, and toxic metals.

Physical Hazards Dirt, foreign objects or other matter.

Chemical Hazards:

Some chemicals are present in and on foods before they ever reach our doors. And some, such as additives and preservatives, are perfectly harmless to most people. But some people have sensitivities to specific additives and preservatives (ie. Monosodium Glutamate, or MSG) so they may ask you if our food contains them. Where chemicals can be hazardous on food are in the case of pesticides, cleaning supplies contaminating food, or metals leaching into food- and these are things we CAN control.

• Pesticides – be sure to wash fresh fruits and vegetables thoroughly under cold running water to ensure you are removing pesticides from product before using it.

• Cleaning Supplies- the following rules apply to chemicals in general, but your exposure to chemicals on the job should generally be to cleaning supplies:

Always handle chemicals with caution: • Make sure you read the Material Safety Data Sheets (MSDS). The MSDS

explains to you any hazards associated with the different types of chemicals, and how you can protect yourself against injury.

• Chemicals should be stored in a separate area of dry storage, away from ALL FOOD, where the temperature is controlled and there is free-flow of air. Ideally, chemicals should be locked up when not in use.

• Always cover chemicals with a tight lid.

• Do not store chemicals too high where they could fall and spill.

• Do not use any chemical that you have not been trained on.

• Always make sure chemicals are labeled properly.

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Metals Did you know that food in metal containers could cause a chemical reaction to take place

that transfers metals into food? In some cases, for example using cast iron skillets or cast

iron griddles and grills to cook food, you are adding a desirable element to food (iron), but

in other cases, you can transfer harmful metals to food. Take precautions to avoid this by

using the proper containers for storing food. For example, do not store acidic foods in

metal containers. The acid in the food can cause the metal to leach into the food.

Physical Hazards:

Physical hazards are foreign objects that are found in food. Examples include: • Toothpicks • Rubber bands

• Paper • Gum

• Bandages • Jewelry

• Staples • Glass

You might be surprised at the things that can make their way into food if you do not take precautions to ensure that they don’t. Some simple things you can do to guard against this include:

• Adherence to uniform standards so that earrings, jewelry, gum do not accidentally fall into food.

• Properly bandaging cuts and covering with gloves (if cut is on hands).

• Removing produce from boxes with staples.

• Storing picks or other small objects with lids and away from food prep areas when possible.

• Using ice scoops in ice vs. glassware, which can chip and get into drinks.

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Other employee habits that can inadvertently contaminate food:

Eating and Smoking: All areas inside and outside a Shane’s are non-smoking. You

cannot smoke anywhere on the property. Please eat in designated areas away from food preparation.

Personal Item Storage:

To avoid food contamination from employee belongings, store personal belongings in an area away from food preparation.

Additionally, it’s important to bandage any cuts or burns you have that may spread bacteria to food. Bacteria love a warm, moist environment and thus cuts and burns are a haven for them to reproduce! If you have cuts, burns, an illness or contagious disease, inform the manager. Skin damage must be covered during work.

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Food Table

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Food Table WINGS

Tenders SALADS

3,4 & 6 TENDERS

** ALL TENDERS SERVED WITH OUR SHANE'S SEASONING!** All Tenders come with one side and one dressing. Tenders can be tossed in a choice of any of our tossed sauces but they are not required to get them tossed. We generally say "Would you like your tenders tossed in any of our sauces today, or would you prefer them with sauce on the side?"

Shack Salad PORK or BBQ CHICKEN

6 oz of Pork or BBQ Chicken served on mixed greens with cucumber, tomato, shredded cheese, fried onion crisps & garlic toast

Tender Salad TENDER SALAD

3 chopped Tenders served on mixed greens with cucumber, tomato, shredded cheese, fried onion crisps & garlic toast

Big Mom Chicken Salad

BIG MOM SALAD

6 oz of Smoked Chicken Salad served on mixed greens with cucumber, tomato, shredded cheese, fried onion crisps & garlic toast

Wings TENDERS

6,10,20 WINGS

We have Smoked Wings, Traditional (fried) Wings and Boneless Wings. They come in increments of 6 or 10. Wings can be tossed in choice of any of our tossed sauces. Served with 3 celery sticks & 1 dressing per 10 Wings. Smoked Wings automatically come with 3 sauces on the side: Teriyaki, BuffQ, & Medium Buffalo.

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Food Table, continued SANDWICHES

Big Dad Pork Sandwich BIG DAD 8 oz (or half lb) of Chopped Pork served on toasted Texas Toast

BBQ Chicken Sandwich BBQ CKN SAND

6 oz of Chopped BBQ Chicken served on a toasted bun

Big Mom Chicken Salad Sandwich

BIG MOM 6 oz of Smoked Chicken Salad served on toasted Texas Toast

Buff-Q Sandwich Buff-Q SAND

3 Fried Tenders tossed in Buff-Q Sauce. Served on a 5” bun with 3 strips of bacon and 2 slices of American Cheese.

Smothered Pork Sandwich

SMOTHER PORK SND

6 oz of Chopped Pork, topped with 4 oz of Cole Slaw. Served on toasted bun.

Buff-Q Chicken Sandwich

BUFF-Q SND

3 Fried Tenders tossed in Buff-Q Sauce. Served on a 5” toasted bun with 2 slices of cheese and 3 pieces of bacon

Rib Sandwich

RIB SND

4 Rib bones served on UNTOASTED Texas Toast.

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Food Table, continued...

PLATES

Pork Plate PORK PLATE 8 oz of Chopped BBQ Pork. Served with 2 regular sides and one slice of Texas Toast

BBQ Chicken Plate BBQ CHKN PLATE

8 oz of Chopped BBQ Chicken. Served with 2 regular sides and one slice of Texas Toast

Shack Sampler SHACK SAMPLER

2 Tenders, 3 bones, 4 oz Pork or Chicken. Served with 2 regular sides and one slice of Texas Toast

Baby Back Ribs

HALF RACK FULL RACK

½ rack: 6 bones served with 2 regular sides and one slice Texas toast. Full rack: 12 bones served with 2 large sides and two slices Texas toast.

Two Meat Plate

TWO MEAT PLATE PORK/CHKN POTATO

Choice of 2 meats: 6 wings, 3 tenders, 4 rib bones, 6 oz BBQ Chicken, 6 oz BBQ Pork, 1/2 Chicken. Served with 2 regular sides and one slice of Texas Toast.Large potato, topped with choice of 6 oz. BBQ Pork or BBQ Chicken, Cheese Sauce and Original BBQ Sauce. Jalapenos and Sour Cream available on si

1/2 Smoked Chicken ½ BBQ CHICKEN

Literally a half of a chicken, white and dark meat - it includes a breast, wing, thigh, & leg. Served with 2 regular sides and one slice of Texas Toast.

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Food Table, continued... KIDS MEALS Mac & Cheese MAC & CHZ Large (8 oz) Mac & Cheese.

Tenders 2 TENDERS 2 Tenders. Can toss in a sauce or have them plain. 1 regular side.

Kid’s Rib Ribs

KID RIB 2 Rib Bones served with 1 regular side. 2 bones of Ribs. 1 regular side.

Grilled Cheese Sandwich

GRLL CHZ Grilled Cheese Sandwich with 2 slices of American cheese. 1 regular side.

Boneless Wings

KID BONE- LESS

4 Boneless wings. Can toss in a sauce or have plain.

Wings KIDS WING 4 wing drumettes. Tossed in choice of wing sauce. Served with 1 dressing. 1 regular side.

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Hospitality Team Food Spec Test

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FOH SPEC TEST

Name: ____________________________ Date: _____________________________

1) The BIG DAD Pork Sandwich has ______ ounces of Pork. (or ______ of a pound).

2) The SMOTHERED PORK Sandwich is served with ______ ounces of Chopped Pork and ______ ounces of coleslaw.

3) The BUFFQ Tender Sandwich is served on a bun with ______ tenders tossed in BuffQ

sauce with ______ slice(s) of cheese & ______ pieces of bacon.

4) The CHOPPED BBQ Chicken Sandwich is served with how many ounces of Chopped BBQ Chicken?

a) 4 b) 6 c) 8 d) 10

5) What is the SMOTHERED BBQ CHICKEN Sandwich? Is it served on a bun or texas

toast?

6) Our entrée SALADS are served with ______ salad dressings. How many with the SIDE SALAD? ______

7) List all of the Salad Dressings that Shane’s offers:

Match the sandwich with the appropriate description in the section below: 8) ______ Big Dad 9) ______ Smothered Pork Sandwich 10) ______ Chopped BBQ Chicken Sandwich a. 6 ounces of Pork & 4 ounces of coleslaw on a toasted bun b. ½ lb of Pork in between 2 slices of toasted texas toast c. 6 ounces of Chopped BBQ Chicken on a toasted bun

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11) The SHACK SAMPLER features ______ ounces of Chopped Pork or Chopped ____________, ______ Rib bones, ______ Chicken Tenders and ______ slice(s) of Texas Toast as well as ______ regular sides.

12) When ordering a regular sandwich combo, the drink can be “upsized” to a large for an

additional surcharge. a) True b) False

13) The BBQ PORK PLATE is served with ______ ounces of Chopped Pork, two

___________ sides & ______ slice(s) of Texas Toast.

14) The BBQ CHICKEN PLATE is served with ______ ounces of Chopped BBQ Chicken, two __________ sides & ______ slice(s) of Texas Toast.

15) Describe the SHACK SAUCE exactly as you would to a guest.

16) A HALF RACK usually has: a) 4-5 bones b) 5-6 bones c) 6-7 bones d) ½ lb of meat

17) What is the shelf life for the following:

a) Lemons stored in the Walk-In Cooler ______ b) Lemons on ice on the beverage counter ______ c) Brownies stored on the front counter ______ d) Brownies stored in the Walk-In Cooler ______ e) Anything sitting out at room temperature on ice ______ f) BBQ Sauce in portion cups or from the Gallon Jugs ______ g) Sanitizer water bucket ______

18) What 5 items should be included on EVERY Label?

a) b) c) d) e)

19) How many tenders come on the BUFFQ Tender Sandwich? Are they grilled or fried?

Can the guest request to have the opposite if they would like?

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20) List all of our KIDS MEAL options:

21) ALL plates (with the exception of the Full Rack Plate) are served with two ______ sides and ______ slice(s) of Texas Toast.

22) Which questions below are part of the ordering process for the SHACK SAMPLER?

a) Would you like your tenders tossed in any of our sauces? b) Would you like any (name appropriate dipping sauce ex. Ranch) for our tenders? c) Would you like Chopped Pork or Chopped BBQ Chicken? d) What two sides would you like today? e) All of the above

23) How many celery sticks are served with 20 Wings?

a) 0 b) 3 c) 6 d) 9

24) List all 9 of the sauces available for tossing tenders & wings:

25) Our SALADS feature which of the following (not including the protein): a) Lettuce, croutons, cucumbers, shredded cheese, tomato slices, & garlic toast b) Romaine lettuce, grape tomatoes, raw onions, shredded cheese, & garlic toast c) Lettuce, grape tomatoes, cucumbers, shredded cheese, fried onions, & garlic toast d) lettuce, grape tomatoes, cucumbers, shredded cheese, fried onions, & croutons

26) At Shane’s, KIDS MEALS are served with one slice of Texas Toast.

a) True b) False

27) Please list all of the available sides (There are 9):

28) Shane’s RIBS are:

a) Pork Ribs b) Beef Ribs c) Both are available d) Who knows, I’m not a cook?!

29) All Shane’s Rib Shack locations sell & redeem gift cards.

a) True b) False

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30) After whom was Shane’s BIG DAD sandwich named?

31) Who is ALWAYS right? a) The manager b) Shane c) The guest

32) In what year did Shane & Stacey open the Original Shane’s Rib Shack?

a) 1982 b) 1992 c) 2002 d) 1997

33) The BUFFQ Chicken Sandwich is served with lettuce and tomato on the side.

a) True b) False

34) All SANDWICHES are served wrapped in Shane’s logo deli paper?

a) True b) False

35) The SHACK SALAD features 8 ounces (1/2 lb) of Chopped Pork, Chopped BBQ

Chicken, or Buff-Q Chicken Tenders. a) True b) False

36) What is the difference between the Hot & Spicy BBQ Sauces? Which is hottest?

37) What do we soak the coke & tea nozzles in at night?

38) Which color cutting board is used for vegetables (cutting lemons/celery)?

39) How many brownies do we get out of one cookie sheet? _______

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40) What does GLUTEN FREE mean to us at Shane’s? What do you do when a guest tells you that he/she is gluten intolerant? This is a very serious matter that should never be taken lightly, even if you are busy!

41) What is important about washing the tea urns at night (concerning dish water)?

42) What do I during downtime (in between meal rushes) when it is slow at Shane’s? a) Take the opportunity to tell your co-worker how your weekend went! b) Lean on the counter; after all, it has a hard time holding itself up at times. c) STAY BUSY, there’s no such thing as downtime at Shane’s (clean, restock

beverage counter, cups, sweep, make tea, check restrooms, etc. Do everything that is needed to get ready for next meal period)

SMILE!! :-D At Shane’s, our people are what make the difference and truly

set us apart from all other competition. We are counting on you to make every experience of our guests’ a memorable one. If we can do this with

EVERY GUEST, EVERY TIME, EVERY DAY, we can build a great restaurant that will keep your guests coming back time and time again!

table of contents - shane's rib shack

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