Crew Workbook • Orientation 1

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Step #1 • Let’s Get Started

Welcome

Welcome and congratulations! You are joining a world-wide, world class organization. For over 70 years

Dairy Queen® has provided smiles and stories to our customers. As part of this organization, you will be

assisting in creating smiles and stories for our customers. You will be learning much more about this

organization in the coming days. Be sure to ask questions and have fun!

Introductions

Trainer’s Name: ________________________________________________________

Franchisee/Manager’s Name: _____________________________________________

Phone Number: _______________________________

Names of others involved in training, assistant managers, and/or training buddies:

Schedule

Review training schedule. Please note, your training schedule may be different than your regular schedule.

Day 1 _________ Day 2 ________ Day 3 _________ Day 4 _________

Day 5 _________ Day 6 ________ Day 7 _________

Regular schedule:

Notes from timekeeping policies and procedures


Let’s Get Started DVDYou will have the opportunity to learn more about the DQ system by watching a DVD. On the following

pages, you will find the DVD worksheets. Some of the information is for your reference and in some

places you will need to answer questions and/or fill in the blanks. Complete these worksheets and review

them with your trainer after the DVD is completed.

Learner’s RoadmapThis section of the DVD will provide you with an overview of the training process. The information

below is provided as a reference to assist you in understanding the training process. Be sure to an-

swer the two questions at Step #7—Certification.

EDOCA, it is a step-by-step process a trainer uses to Explain, Demonstrate, Observe, Coach, and Assess

a skill or knowledge to you, the learner.

First, your trainer will EXPLAIN the details of the task; the how and why.

Then they will DEMONSTRATE the task step-by-step, slowly and repeatedly.

Next, you will perform the task, while they OBSERVE and COACH you, supporting and guiding you.

Finally, your trainer will ASSESS your skill and performance and either re-train or certify you.

The EDOCA model will be used throughout your training and throughout your career at Dairy Queen.

Let’s Get Started DVD

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Step 1—Welcome

• Welcome

• Paperwork

• Uniform

• Review of policies

• Crew workbook

• Orientation DVD

• Tour

Step 2—Select a Training Area

Your manager will choose a work area for you, either Grill, Chill, or Service.

Step 3—Trainee completes DVD and/or elearning

You will also have the chance to learn more about the products, equipment and

skills at DQ by participating in elearning activities and watching DVDs like this one.

Step 4—Hands-On Training

Your trainer will demonstrate the correct DQ techniques. Their experience makes it look easy, but there

is a technique, so watch carefully.

Step 5—Practice, Practice, Practice

You’ll learn a lot, but you’ll need to spend some time on this step before you can make products that can

be served to the customers.



Step 6—Product/Skill Ready

When your trainer assesses the product and/or skill, you’ll know the proper equipment and procedure,

and the weight and appearance of your products will be correct. You’ll be ready to prepare products for

your customers.

Once you are certified, your trainer will choose the next product for training and/or certification.

Step 7—Certification

What does it mean to be fully certified in grill, chill, or service?

Can you be certified in all three?

History of DQThis section of the DVD will provide a quick history of DQ. Note 2 items you found interesting in this

section:


1.

2.

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Store TourThis section of the DVD will provide an overview of the restaurant. Follow along and fill-in the blanks and

answer the questions as you watch the DVD. Your trainer will review your answers with you after the

DVD is complete.

1. When you arrive for your shift, come ready to be part of the team—well ____________________ and

wearing a clean, approved ____________________.

2. FIFO means _______________ _______________ _______________ _______________.

3. List some items you may find in the dry storage area:

4. List some items you may find in the freezer:

5. List some items you may find in the cooler:

6. List some items you will find in the treat production area:

7. What was your favorite fun fact?



Food Safety

Note 5 key behaviors of food safety noted in the DVD.

1.

2.

3.

4.

5.

Record any questions you may have for your trainer and/or manager regarding food safety.


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Step #1 • Let’s Get StartedOrientation Welcome

Policy and ExpectationsPlease initial each item after it is covered.

___ Attend each day, on time

___ Follow all policies

___ Demonstrate consistent proficiency

___ Perform other duties and tasks as assigned

___ Complete all activities in the crew workbooks

___ Once familiar with the restaurant, you are expected to take initiative

___ Respect the restaurant as if it was your own

___ Always have a positive attitude and open mind

___ Take responsibility and be accountable for your learning

___ Talk to the trainer and/or manager if concerns arise

___ Follow all requirements for your uniform including requirements for your hair, shoes and jewelry

___ Follow the break schedule including the eating and drinking policy

___ Serve customers in a professional manner

___ Follow the restaurant phone policy and personal cell phone policy

___ Follow all health and safety standards

___ Put 100% effort into the training

Handwashing

Describe the proper handwashing technique. Why is it important?

Crew Member Signature ______________________________________________________ Date __________________

Trainer Signature ____________________________________________________________ Date __________________

Review the following information with your trainer. After completion, you and your trainer may sign the bottom of the page indicating the information has been reviewed.


Step #1 • Let’s Get StartedStore Tour

Locate the following areas with your trainer:

•Chillarea

•Grillarea

•Exits

•Loadingarea

•Garbagearea

•Serviceareaandregisters

•Diningareas

•Drive-thruwindow,parkinglot,andrestaurantexterior

•Storageareasandstoragepracticesforfoodandnon-fooditems




Locate the following safety items with your trainer:

•Firstaidkits

•MaterialSafetyDataSheets(MSDS)

•Fireextinguishers

•Grillhoodfiresuppressionequipment(Anselsystem)

•Electricalandgasshutoffs

•Telephone

•Flashlights

WhatisthepurposeoftheMaterialSafetyDataSheets(MSDS)andwherearetheylocatedinyour

restaurant?

Describe the use of the fire suppression equipment. Where is it located?

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Step #1 • Let’s Get StartedSafety

Review the following safety information with your trainer:

•Slipandfallprevention

•Knifeandsharpimplementhandling

•Hotoilandhotsurfacesafety

•Cleaningandchemicalhazardprevention

Discuss with your trainer and/or manager and record the key items you need to be aware of in the case

of an emergency.

What is FIFO and why is it important?

Record any questions you may have for your trainer and/or manager regarding safety.





Step #1 • Let’s Get StartedPRIDE



Understanding and reviewing the principles of PRIDE:

P _______________________________

R _______________________________

I _______________________________

D _______________________________

E _______________________________

What is the difference between cleaning and sanitizing?

What does the principle of “clean as you go” mean and why it is important?

What does “setting up for success” mean and why it is important?


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Step #6 • Product and/or Skill Ready (Assess)Orientation Certification Tracking

UsethechecklistbelowtorecordyourprogressduringtheLet’sGetStarted(Orientation)section.

Step 1—Let’s Get Started

� Orientation Welcome

� Store Tour

� Safety

� PRIDE

After you have successfully completed each section, you are

ready to begin your area training.

Crew Workbook • Orientation 1 -...

Documents

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