WP2 Tagging Guide

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Introduction
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Introduction

The Why

A well planned training schedule benefits the Juicer, the trainer and the team. The most noticeable benefit is for the Juicer. They will have a chance to prepare for their training beforehand, and if they choose to do so, they can just look at their schedule where the training plan is already set for them by the Manager.

Why tag it on WP2?

Our Workplanner is our universal tracking platform. All departments extract data from Workplanner for various reasons:

  • Training and Validation reporting
  • Hours used for training
  • New Product Launch follow up
  • .. and many more

To make a well structured and complete training plan, use the custom training schedule for your market. If you’re in doubt of which one to use, contact your direct leader.

The Guide

This guide will take you through all the steps there are to plan a Juicer training on WP2.

Step 1: How to add a Shadow Employee

Step 2: How to add an on-top training tag

Step 3: How to add a validation tag

Step 4: How to transfer the training plan to the Juicer

Step 5: How to grade a training or a validation

Optional: How to add an on-shift training tag

To create a training plan we use a Shadow Juicer. It is a fictive Juicer on your shiftplan. This allows you to create the full training plan even before your team member has been hired, and can be done months in advance.

Walkthrough Video

This video will take you through all the steps of how to plan a training plan.

Step 1: How to add a Shadow Employee

1: Click on the green ADD button in the left hand corner on the shiftplan, and press “Add Shadow Employee”.

2: Write your new team members name (If you don’t know it yet, you can use a pseudonym). Click on the SAVE button and you will see the Shadow Employee show at the bottom of your shiftplan.

Ensure a nice-looking Counter Product Display
Double check prep for the rest of the day
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
Carry out 2nd shift-change
Carry out evening temperature check
Execute re-stock
Control the music
Pre-clean: Guest Areas
Pre-clean: Stations
Register Afternoon traffic as done on Trail
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Ensure a nice-looking Counter Product Display

Maintain a presentable look of the counter products throughout the afternoon

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Double check prep for the rest of the day

- Is the prep for sure going to last for the whole day?
- If not, prep the missing ingredients and inform the BM of lacking prep

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Carry out 2nd shift-change

- If another shift change is incorporated in DWCF
- Follow shift-change procedures

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Carry out evening temperature check

Use the pyrometer to check the temperatures of all fridges and freezers in the store

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Execute re-stock

- Go through the whole bar area and check how much stock of each item there is left compared to the ideal stock list
- Write down a list of all needed items for the bar to be fully restocked for the next day
- Get the items in the stockroom
- Distribute the items to their designated place in the bar
- Restock done
- This should last until the following day’s restock is executed

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Control the music

- Choose [3. Afternoon] playlist from the music app
- Ensure suitable music volume

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Register Afternoon traffic as done on Trail
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Turn on machinery
Check yesterday’s cleaning of the bar area
Open Tech Devices
Setup Guest Area
Check temperatures
Distribute cloths and gloves
Disinfect prep area
Prep all workstations
To-go area
Set-up Display
Start music – [1. Morning]
Make sure the store is presentable and well-functioning for opening
Finish all remaining prep on the juice station
Tidy Customer Area + Toilet & Outdoor Area - every 30th minute
Open trail (daily task app)
Carry out cleaning tasks
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Turn on machinery

- Dishwasher
- Sandwich grills
- Coffee station
- Blenders
- Centrifuge
- Fridges and freezers
- Digital menu screens

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Check yesterday’s cleaning of the bar area

It is your responsibility to sort it out before opening
Inform BM of lacking cleaning procedures
    - Bar Floor
    - Facades
    - Surfaces
    - Cabinets

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Open Tech Devices

- Type in 1x coffee on your employee number
- Check if the order appears on the List
- If it doesn’t, try and reconnect the List
- Check terminals

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Setup Guest Area

- Check yesterday’s cleaning
- Setup whole Customer Area & the Outdoor, so it looks nice and welcoming for the morning guests
- Puff up all pillows and place them neatly

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Check temperatures

- Use the pyrometer to check the temperature
- Register temperatures in Trail

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Distribute cloths and gloves

- Place 1 cloth next to the espresso machine steamer
- Place 2 cloths at the dishwashing area
- Make sure there is enough gloves until next Shiftchange

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Disinfect prep area

Apply a few sprays of sanitiser and wipe off with a cloth

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Prep all workstations

- Check remaining prep
- Follow Ideal Prep
- Write down in a list with all needed prep

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To-go area

All to-go material should be placed on the designated to-go area and filled up with following items

  • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers, napkins, marking pen, shot lids)

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Set-up Display

Set-up coffee condiments, arrange coffee porcelain cups,  juice display and re-fill Counter Product by following CP guide

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Start music – [1. Morning]

Control the volume

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Make sure the store is presentable and well-functioning for opening

- Clean surfaces thoroughly before open
- Ensure all equipment used for prepping is discarded
- Unlock and open doors 5 minutes before opening time

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Finish all remaining prep on the juice station

- Finish all remaining prep
- If a guest enters the store, immediately stop prepping
- Welcome all guests with a smile (1st priority no matter what)

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Tidy Customer Area + Toilet & Outdoor Area - every 30th minute

- Regularly tidy customer areas minimum every 30 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture

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Open trail (daily task app)

- Type-in username and password
- Tick off tasks as they are carried out

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Carry out cleaning tasks

- Never let cleaning tasks compromise a guest experience
- Get cleaning tasks done before lunch rush

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Step 2: How to add an on-top training tag

1: To add a regular shift as you know it from Shiftplanning Guide (find it here). The shift should amount to the hours you intend to use for the training. In this case, it is 4 hours for Food Station training.

2: To add an on-top training do the following:

  1. Click on the shift you just created
  2. Click on the OH : Training on top under Modules
  3. Choose the module your trainee should be trained in (In this example, we chose Food Station)
  4. Choose the trainer who is going to train the trainee that day.
  5. Click on ADD
  6. Click on DONE

Your training will now be added to the shift. You can see it by the color that should have been changed to purple.

The store must look open and welcoming
Pre-Close Sandwich station
Pre-Close Salad station
Pre-Close Juice station
Pre-Close Coffee station
Pre-Close Till area and send out area
Register Pre-close as done on Trail
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The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Salad station

- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean salad station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Coffee station

- Close all groups except one
- Place the filter basket and shower screen in the large milk pitcher with boiling water and one scoop of Cafiza - Do not fill water level over portafilter handle (black rubber)
- Do not lose the shower screen screw!
- Complete cafiza clean and then flush until the water is clear
- Clean inside the group with the coffee brush. Use a damp cloth to wipe inside in the group to remove any coffee oils
- Rinse all soaking parts with water and reassemble shower screen to group head and basket to portafilter
- Clean milk pitcher rinser grate and all milk pitchers (except one) to keep using before placing in the dishwasher
- Clean milk pitcher area to remove any milk spills
- Deep clean coffee station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser (incl. the espresso machine display - in between buttons) Do not spray cleaner directly onto espresso machine buttons

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Pre-Close Till area and send out area

Deep clean the till area and send out area countertop

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Register Pre-close as done on Trail
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Refresh all workstations and prepare for rush
Check all bar bins
Clean dishwashing area
Counter products
Sweep bar floor
Customer area
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
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Refresh all workstations and prepare for rush

- We need to be 100% prepared on all workstations to execute the rush to perfection
- Refill all ingredients and displays
- Refill all work material and equipment
- Wipe off all surfaces
- Disinfect all touch points with sanitiser

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Check all bar bins

Change all bar bins and trashcans

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Clean dishwashing area

- Run all equipment on the dishwasher station through the dishwashing machine
- Place back all clean equipment at their designated places
- Tidy and clean dishwashing area

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Counter products

Ensure Counter Products are filled according to the Counter Product Guide

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Sweep bar floor

Sweep floor thoroughly by asking fellow Juicers to quickly move away

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Customer area

- Clean tables with sanitiser
- Change trashcans if more than 25% filled
- Puff up pillows
- Arrange furniture back to their designated places
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Step 3: How to add a validation tag

To add an on-shift validation do the following:

  1. Click on the shift you want to add the validation tag to
  2. Click on Exam under Modules
  3. Choose the module your trainee should be validated in (In this example, we chose Food Station Validation)
  4. Choose the person who is going to validate the trainee that day.
  5. Click on ADD
  6. Click on DONE

Your validation tag will now be added to the shift. You can see it by the color that should have been changed to blue.

Refresh all station
Refresh Customer Area
Counter Display
Check defrosted meat
Sweep bar floor
Empty all bar bins
Change cloths and fill up gloves
Clean dishwashing area
Take out trash
Tidy stockroom
Register Shift-change as done on Trail
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Refresh all station

- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station

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Refresh Customer Area

- Sweep the floor
- Clean all tables and chairs with a wet cloth and multipurpose cleaner
- Change the trash bin if it is more than 20% filled
- Arrange all furniture back to its designated places
- Puff up pillows

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Counter Display

Ensure Counter Products are filled according to the Counter Product Guide

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Check defrosted meat

Double check that the procedures for defrosting meat have been followed – Defrost more if needed

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Sweep bar floor

Sweep the bar floor

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Empty all bar bins

Change all bar bins if more than 20% filled

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Change cloths and fill up gloves

- Gather all the used cloths and place them in the designated laundry bag
- Take the needed number of new cloths and place them in their designated place in the bar
- Make sure there is enough gloves for the rest of the day

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Clean dishwashing area

- Make sure all equipment on the dishwasher station have been run through the dishwashing machine
- Place back all equipment at its designated place
- Clean and tidy the whole dishwashing area
- Disinfect the sink

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Take out trash

- Collect all cardboard and bin bags
- Move all trash to their designated trash container

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Tidy stockroom

- Arrange all goods of the stockroom and ensure everything is placed at their designated place
- Clean the fridge and the freezer handles with a cloth and multipurpose spray
- Sweep the stockroom floor

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Register Shift-change as done on Trail
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Sandwich station
Salad station
Juice station
Coffee station
Close Coffee Grinder
Clean and organise to-go area
Clean the grill area when grills have cooled down
Deep clean all sinks
Clean counter product displays
Clean Customer Area & Toilet
Do EOD count
Till area
Close down dishwasher
Take out trash and cardboard
Sweep the bar floor
Change the last bar bin(s)
Wash bar floor
Double check all equipment is turned on/off correctly
Register Trail
Deposit EOD cash
Close store
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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Coffee station

- Close the last coffee group

  • Remove the portafilter from the last groups to be closed down
  • Detach the filter basket from the portafilter
  • Unscrew the shower screen with a stubby screwdriver
  • Remove shower screen and screw- place with the portafilter basket and portafilter in a large milk pitcher. Place one scoop of cafiza cleaner into pitcher- fill with boiling water and leave to soak- Do not fill water level over portafilter handle (black rubber)
  • DON’T LOOSE THE SCREW
  • While the equipment is soaking, do cafiza backflush
  • Take cleaning brush and clean up in group head around seal
  • Remove basket from portafilter and place blind basket in
  • Add 1 spoon of cafiza cleaner to blind basket and place portafilter into group you want to clean
  • Press spiral button and run for 10 seconds then stop
  • Repeat 3 times
  • Remove portafilter and run water until clear
  • Wipe up in group head with a dry cloth to remove any coffee oils
  • Remove soaking portafilter from pitcher and rinse remaining water over drip tray grate and collect the soaking screw, screen and basket
  • Place screw in a grey cup and take shower screen, basket, portafilter and milk pitcher to sink area and rinse thoroughly
  • Reassemble portafilter with basket and place screw into shower screen and put back into group
  • DO NOT OVERTIGHTEN SCREW
  • Place portafilter back into clean group
  • Arrange all Porcelain & to-go cups

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Close Coffee Grinder
  • Close the hopper gate so that no beans can fall into grinding chamber
  • Grind out all coffee left in grinder burr chamber and throw
  • Remove hopper from grinder and place beans into an overnight bag or container
  • Apply steam from machine steam wand to all areas of the hopper
  • Wipe hopper dry with a non abrasive cloth or paper towel
  • Place hopper back on grinder
  • Brush off excess coffee around grinder area and wipe over grinder with dry cloth
  • Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a steel brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and soap
- Pour out the soap mix on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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Register Trail

- Register evening and closing procedures on Trail
- Sign off the day

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Deposit EOD cash

Deposit money bag in the safe or nearby bank

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Close store

- Turn off the lights
- Lock the doors

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How to videos

Step 4: How to transfer the training plan to the Juicer

To add the shifts and training plan to the juicer, do the following:

  1. Click on the name of the juicer you chose in the beginning (In this case, it is Jane Doe)
  2. Choose the juicer you want to transfer the training plan and shifts to from the drop down menu
  3. Click on SAVE

Your trainee will now have the training plan and shifts added to the Juicers schedule.

Step 5: How to grade a training or a validation

To grade the training or validation after it has been executed, do the following. In this case, we’ll grade the validation.

  1. Click on the blue validation shift you want to validate
  2. Under Grad press “Passed” or “Failed”
  3. Click on DONE

The validation will now be marked as either “Passed” or “Failed” in their training history

How to add an on-shift training tag

To add an on-shift training do the following:

  1. Click on the shift you want to add the on-shift training tag to
  2. Click on Training on shift under Modules
  3. Choose the module your trainee should be trained in (In this example, we chose Food Station)
  4. Choose the trainer who is going to train the trainee that day
  5. Click on ADD
  6. Click on DONE

Your training will now be added to the shift. You can see it by the color that should have been changed to light green.

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