Ensure a nice-looking Counter Product Display
Till Station
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How to Train
Till Station
The Till Station is where we welcome all guests, take their order and handle payment. Follow the steps below when carrying out a Till Station training:
Step 1: Attensi Certification
Play through the following Attensi modules until certified (4 stars):
- Juicer Hygiene
- Bar Hygiene
*Franchise Markets: Trainee to study e-Campus module
Step 2: Practical Training
Teach the practical procedures on shift by covering all areas of this training module using the training tag: Till Station on WP2
Step 3: End of Training
Carry out a module validation at the end of the training shift to measure performance
Step 4: Practice Shifts
The following days, the Trainee practices all training goals until they are ready for the validation
Step 5: Juice Station Validation
Carry out a module validation to measure performance. Use the validation tag: Till Station Validation. If the Trainee passes, register the validation as passed in WP2 move on to the next module
POS Checklist
POS (Point of Sale) is our main system for guest orders, payments, and more. Learn all the features of our POS system in the POS Manual here:
Go through the 4 categories and learn how to master the POS.
Till Discipline
The following are the basic principles that we need to follow at all times in order for us to keep a good standard when handling guests. We will always focus on having a good discipline on the Till Station
Smile & Eye Contact: Show authenticity and care by smiling and making eye contact with guests. It helps them feel relaxed and valued.
Patience: Avoid rushing guests, be helpful and accommodating.
Name: Ask for guests' names and spell them phonetically if needed. It personalizes the experience and facilitates name recall.
To Stay Orders: Clarify if guests prefer their order to stay or to go. This ensures proper service and assists the team.
Till Presence: Prioritize the Till Station and serve guests in the order they arrive. Take all orders uninterrupted until the queue is cleared.
Inform About Waiting Time: If there is a longer waiting time due to rush, inform guests before they pay for their order.
Counter Products and display: Ensure your Till area is always clean, all Counter Product should have a price tag and the Counter Display should always be clean.
Till Handling Flow
The following overview is a guide in how to act on Till Station, by following these 8 steps we can maintain a high guest experience.
The List
THE RULES OF THE LIST
Rules for reading The List are essential for fast and efficient viewing. They provide information without the need for verbal communication.
The List app and third-party delivery devices must be open and active at all times during opening hours to receive app orders and delivery orders.
Out of Stock
When an ingredient is Out of Stock, it is important that you mark the ingredient as out of stock.
This makes sure that the ingredient is unavailable on App & 3rd Party orders.
When an ingredient is Out of Stock, it is important that you inform a manager.
Note: Remember to tap the ingredient back in stock.
How to tap an ingredient Out of Stock:
JOE App
Watch the Joe App Guide to learn about all the App features
Scan to Pay
How to videos
Counter Products
How to serve Counter Products
Use the designated thong to grab the Counter Product and place it on a napkin or in a to-go box
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Defrosting Procedures
To stock each counter product type:
1. Keep baked and raw products in the freezer.
2. During the closing shift, defrost them by placing them in the fridge in their original packaging.
It's important to follow this procedure to maintain product quality. Poor defrosting can lead to dry or contaminated products, which we aim to avoid by minimizing waste.
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Flow Pack Procedures
THE CAKES WILL COME IN FOLLOWING PACKAGING:
CARROT CAKES: 5 pcs. pr. tray
CHOCOLATE BROWNIE: 5 pcs. pr. tray
BANANA BREAD: 5 pcs. pr. tray
BLUEBERRY MUFFIN: 3 pcs. pr. tray
CHOCOLATE MUFFIN: 3 pcs. pr. tray
Morning Procedures:
1. Ensure the counter display is empty and clean from the previous night's close.
2. Refill the display with the correct amount of defrosted counter products, following the bar's counter display guide. (Remember to use one tray at a time. If one tray of counter products is sold, open a new one.)
3. Defrost cakes for the next morning.
CLOSE (EOD):
1. Display look before EOD
2. Waste all remaining counter product so the display is empty.
3. Clean the display + the marble plates and make sure the display is ready to the next day.
Waste
All counter products must be placed in the display through out the day. Waste all remaining counter products after closing time.
1. Go to the Waste POS
2. Select “Products” in the top right corner
3. Waste the counter product
Raw Bite Handling
Storage:
- Store raw bites in freezers until they are needed
- Once defrosted, raw bites should be stored in the cooled counter display
Thawing:
- Remove the Raw Bites from the freezer 2 hours before they are to be served
- Raw Bites should be defrosted in the fridge and NOT outside the fridge
Use:
- Keep Raw Bites refrigerated at all times
- Serve to guests using tongs or gloves
Shelf Life:
- Raw Bites can be kept in a refrigerator for 12 days as long as it is below 7°C
- Raw Bites can be kept in the freezer for 12 months if it stays below 18°C
- If the Raw Bites are not sold within 12 days, they must be thrown away - DO NOT REFREEZE RAW BITES AT ANY POINT
The Look
The Look is the fundamental guidelines in how to maintain a tidy work-station. The following actions should be carried during the shift in order to keep the work-station lean and clean.
Station Overview
1. Counter top always lean and clean with no other items
2. All bars should have the Space Pole system with card terminals and iPads
3. Counter products should always be filled according to Counter Product Guide
4. Printer must be underneath the table top
5. The scanner and scanner bracket should be on the left side of the card terminal
6. Scanners, chargers and adapters should always be plugged in
7. Loyalty Cards should be placed in the cash drawer
8. Counter product tong should always be placed next to the Counter Product Display
9. Always keep the Counter Display tidy and lean with no other items than Counter products
Station Shift Change
We make station Shift Changes to uphold a clean and functional station. In a Station Shift change we refresh the station by cleaning the countertop, facades and equipment and by filling up packaging, Counter Products.
- Fill-up Counter Display using FIFO
- Wipe off the Counter Display on the Till Area and Send- Out Area with a wet cloth and a multipurpose spray
- Wipe off all touch points with a cloth and sanitiser
Refresh till area and send out area
- Wipe off the countertop on the till area and send out area with a wet cloth and a multipurpose spray
- Wipe off all touch points with a cloth and sanitizer
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Counter Display
- Ensure Counter Products are filled according to the
- Counter Product Guide & The Look
Customer Area
All Juicers are accountable for maintaining nice and clean guest areas. Therefore, we should teach new juicers from day 1.
The guest areas are: Indoor, Outdoor & Toilets
While training 1st Module (either Coffee, Food, Juice) and after all products are made and sent out;
1st time
Instruct Trainee to clean station then grab spray & cloth
Walk through Customer Area with Trainee, showing how to maintain & tidy guest areas .. outdoor, toilets, trash cans, tables, floor
2nd time
Advise Trainee of last order on the list and ask what next steps are - Clean station / Check CA
When the last order has been made, clean your station and then clean the CA.
3rd time
Wait to see if Trainee follows correct procedure after completing last order on The List. After Training is complete assign CA responsibility to Trainee for all remaining shifts during week
*Incase store is busy carry out this procedure every 30 mins
When training 2nd & 3rd Module, sequence will be;
Finish List on training Module (station)
Support Product making on previous week’s module
Then CA procedures
Cleaning Tasks
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
How to handle Cleaning Detergents
Dishwasher Detergent
Cafiza
Multipurpose
Training Goals
The following are the goals for working on the Till Station. The goals function as the guide in what the Juicer should be trained in and practice towards their validation
*If mistakes occur, recognise it, and do it over*
POS Navigation:
- Able to take regular, customised and to-go orders
- Able to handle card and cash payments
- Able to take orders on the Joe App & with Loyalty Cards
- Able to delete and return orders
Till Discipline:
- Follows our 6 Till Discipline principles when taking an order
Till Handling Flow:
- Follows the Till Handling Flow when taking an order
- Knows how to tap an ingredient Out of Stock
App Module:
- Is able to inform and guide our guests in the Joe App
Counter Products:
- Is able to fill up Counter Display correctly and when needed
- Hands out Counter Products correctly at the Till
2onTill:
- Activates 2onTill when necessary (3 or more in queue)
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
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