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Crucigrama Sopa de Letras Hoja de Trabajo
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Showtime Ready

Food Safety: Heather Brushwood
Horizontales
Minimum is 1 survey for every ______ in sales.
TSV Stands for Total Store _____
Tables should be wiped down within ____ minutes of a guest departure
Your Team should know and be on top of your sales, _______, bulk and catering goals.
We should Close To _____ and Open to Close
All Shelves Should Be _____
Verticales
Every Team Member should be ______ into position
Picture that displays how items should be shelved
The order taker should suggest a ________ to every guest
Every 30 minutes we should do a ____ Check
The cashier needs to ______ the bottom of each receipt
Line Coolers should be ______ and rush ready
Every day utelize the _____ day shift planner
Be sure to follow your retail ____ sheet in order to know how many retail items to stock