Line Server

LINE SERVER

1. Assembler

This is the first person our guest interacts with. Make eye contact and be happy and smiling and offer a “hello or welcome!” that is easily heard.

• The assembler must clearly understand what the guest wants.

• The order should be repeated back to the guest.

The assembler’s focus should be on:

• Going in once for lettuce and placing it in the correct location

• Going in once for tomatoes and placing it in the correct location

• Placing enough rice on the platter and placing it in the correct location. If the assembler does not place enough rice on the platter, it may look “short” to the guest when they receive it. Most guests will think they were “shorted” chicken or gyro, not rice.

• Communicating with the portioner what the order is exactly. The guest should not have to tell the assembler and the portioner what they want.

• Placing the platters on the counter with 12 o’clock facing the guest for the portion (In some cases the assembler will also be the portioner).

2. Portioner

• The portioner will work with the assembler to confirm what the guest is having.

• The portioner has very little interaction with the guest

Their focus should be on:

• Putting the correct amount of gyro, chicken, or falafel on each order (this is the most important thing for the success of the store. Portions must be perfect)

• Placing the proper amount of gyro on the platter in the correct location

• Using the proper technique when plating chicken

• After grabbing the chicken with the tongs, turn the platter at 3 o’clock and drop into the correct spot.

• Placing the proper amount of falafel on the platter or sandwich

• Placing the platters on the counter with 12 o’clock facing the guest

3. Saucer

• The saucer must be actively guiding the guest down the line by asking them if they would like white sauce. This is the first thing that should be said to the guest as they are in front of the portion area.

• Use phrases such as…

• “white sauce?”

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• “would you like some white sauce?”

• “how about white sauce for you?”

• We always ask if the guest would like white sauce first. Then ask if they would like hot sauce and finally BBQ sauce. This is always the order in which we ask. Exception: when a guest has falafel on their platter or sandwich. In this instance, we always ask if they want tahini sauce first. Then we ask if they would like white sauce, hot sauce, and BBQ sauce.

• Remember to speak clearly and not too quickly. Many guests have never tried our food, so we need to make sure they know exactly what we have to offer.

• Do not say “white, hot, BBQ” so fast that it sounds like one word.

• The saucer should also be the person to ask if the order is for here or to-go.

• Leave the platter on the counter with 12 o’clock facing the guest

• The portioner works with the expeditor and cashier to place the lid on