FundamentalsImage of Cook

Count Up

As tickets come in, first count up the needed ingredients prior to placing any food on the grill. For example, count up the number of hamburger patties, fries, hashbrowns, orders of sausage, bacon, etc. Get everything out you will need prior to placing food on the grill.

Handling the Rush

There will be periods on specific shifts that are so busy that orders keep coming in, wave after wave. When this occurs, prepare batches of tickets. Take an appropriate group of tickets (4,6,8) stopping at a logical point. Count up the food components for the current batch.

Set Up

To set up is to plan ahead. After counting up, it's time to set up. Before cooking any food, plan where the food will go on the grill and after it's been cooked. Get the plates out and up on the board, the bun tops on the grill and the bottoms on the plates before putting any food on the grill.


The proper cooking time of the various food items is important. Some items, such as hashbrowns, omelets or grilled sandwiches take longer than other items such as hamburgers, fries or sausage. Start orders by putting the items on the grill that will take the longest and leave the faster cooking items for later.


When workloads require that there are two cooks, communication is important. The runner or egg/toaster person should count up and help set up by saying, example: "we need four hashbrowns, two orders of bacon and one order of sausage." The cook will concentrate on cooking the food and reviewing guest checks. Then again, the runner or egg/toaster person would say as eggs go on the plates, "hashbrowns to go on this OE, sausage on this OM."

Making Hamburgers

There is only one way to make a burger at George Webb. Image of Burger

  1. Place bun top on grill first!  Bun bottom on board (or plate).
  2. Get out the patty, pickles, lettuce, mayo, etc.
  3. Place the patty on the grill.
  4. If hamburger is with fried onions, grab the onion can and bring it over to the meat. Grab a few onion pieces and apply to top of meat.
  5. Flip patty as soon as it's grayish brown underneath and before shrinkage occurs.
  6. If with cheese, add the cheese immediately. (If necessary, squirt a little water to help melt the cheese.)
  7. To remove the patty and put the hamburger together, scoop the bun top, place it on the patty, then scoop both and place on bottom bun.


Image of Important Post-It
  • Never cook onions on the side or in butter
  • Never press, pat, or squeeze the patties!
  • Never flip the patties more than once
  • Never over cook the patty. The cooked patty should not be noticeably smaller than the original size!


What's the First Step to Making a Hamburger?

Answer: Bun top(s) on the grill first!

Fried Onions for Burgers

  1. Never cook the onions separately on the grill.
  2. Never cook the onions in butter.
  3. Instead apply the onions to the top of each burger patty.
  4. When you flip the patty, the onions will cook in the juice from the meat and the heat from the griddle.

Storage and Keeping of Fresh Sliced Onions

Image of Fresh Sliced Onions and Onion Can

Onion Can

  • Store onions in the stainless steel onion can
  • Rinse the onions by filling the can with cold water and pouring it off
  • Keep the can filled with fresh cold water
  • Pour off the water periodically, and add fresh water

Egg FlippingImage of Egg Flipping

We "flip" fried eggs here instead of using a spatula. It takes a little practice but it's easy and fun once you get the hang of it. Kind of like riding a bicycle, once you get it you'll say it's easay and never forget how.

The Secret

The secret to flipping eggs is: "lower the outside edge of the pan downward.... then use the edge to pull the eggs towards you".

How to Learn It

  1. Practice with toast first.  Toast a piece of bread and spend several minutes flipping it in the pan until you can flip the toast from one side to the other without it flying out of the pan.
  2. Practice with one (1) egg.  Melt a teaspoon of butter in the pan over a medium flame. Then gently crack open the egg onto the melting butter. When the egg has firmed up some, lower the "away edge" of the pan so the egg slides downward.... then pull the egg towards you. Continue to practice the egg over and over. When the egg gets too overcooked and rubbery, throw it into the garbage disposal sink and start again with a new egg.
  3. Practice with two (2) eggs.  Put a teaspoon of butter in the pan over a medium flame. Gently crack open the first egg and then the second egg onto the melting butter. Let the eggs firm up and then lower the "away edge" of the pan so the eggs slide downward.... then pull the eggs towards you.
  4. Practice, practice, practice. Go ahead and break some yolks. The only way to learn it is... trial and error.

Over EggsImage of Over Eggs

  • 2 eggs
  • medium heat
  • teaspoon butter
  1. Melt the butter in the pan over medium heat.
  2. Carefully place the eggs on top of the melted butter.
  3. Cook on the first side until about halfway done, then "flip" the eggs and continue to cook on the other side.
  4. Cook until the eggs are to the desired degree of doneness.
  5. Flip the eggs back to the first side in order to present the "prettier" side.
  • EASY is very runny yolk and slightly runny white around the yolk
  • MEDIUM is runny yolk but white is solid
  • HARD is yolk cooked completely through

Scrambled Eggs Image of Scrambled Eggs

  • 2 eggs
  • medium heat
  • teaspoon butter
  1. Melt the butter in the pan over medium heat.
  2. Crack two eggs in a mixing bowl.
  3. Squirt one-tablespoon water to the egg mixture.
  4. Beat with a fork until the white and yolks are thoroughly mixed.
  5. Pour the egg mixture directly onto the melted butter.
  6. After the eggs set up around the edge of the pan, begin to stir using the plastic fork.
  7. Continue stirring until the desired degree of doneness.
  8. Remove the eggs from the pan at once when they have been cooked to customer's request.
  • EASY is very soft
  • MEDIUM is moist
  • HARD is dry

OmeletsImage of Omelet

  • 2 eggs
  • low heat
  • teaspoon butter
  1. Melt the butter in the pan over low heat.
  2. Prepare egg mixture as you would for scrambled eggs.
  3. Add portion omelet mix (Denver, Mushrooms or Ham, etc.) to eggs.
  4. Pour egg mixture into pan on top of the butter.
  5. Cook omelet slowly over low flame. DO NOT BROWN THE OMELET.
  6. "Flip" the omelet using the nylon turner or by hand.
  7. Continue to cook on the second side until cooked through.
  8. Flip the omelet back to the first side in order to present the "prettier" side.
  9. Fold the omelet and slide onto serving plate.
  10. If ordered with Cheddar Cheese, layer one portion of cheese over omelet before folding.

Flipping the Omelet

Image of Red TurnerYou can use the nylon turner pictured here to flip the omelets. Here's how: Slide the turner under; raise up to allow the uncooked egg to run off (makes the omelet lighter); then flip it over.

Important - Don't Brown the Omelets!

Image of Flame Down

WheatcakesImage of Wheatcakes

  1. Scrape, then wipe the grill. You need a grill this has no food debris or excess oil.
  2. Carefully pour two spoonfuls of batter onto the grill per cake. (1-1/2 spoonfuls for double webb wheatcakes.)
  3. When the bubbled in the cakes have just begun to pop, check the underside, if they are a nice golden brown, flip them over.
  4. Trim any batter spillage from the cake with the turner.
  5. Cook on the second side until just cooked through. Don't over or under cook!
  6. Remove the cakes with the turner and stack shingle style on the plate.
Wheatcakes need:
  • A freshly scraped and wiped grill
  • Nice round cakes, trimmed after flipping
  • Not overcooked

Cutting Toast and Sandwiches

Image of Angle Cut

Quick-SellsImage of Quick Sell

A quick-sell is a small carryout order, for example a couple of burgers, that comes in during busy times when the seats are full with dine-in customers and the kitchen is loaded with orders.

Quick sell customers are not willing to wait as long as seated dine-in customers. Therefore, the cook should watch for quick-sells, pluck them out of order, and get them done quickly!

Grill Temperature

Image of Griddle

If one side or the other of the grill seems to hot or not hot enough, you can make a slight adjustment.

  • The hamburger and meats side of the grill should be 350
  • The wheatcakes and bun tops side of the grill should be 375

An experienced cook knows the appropriate temperature by sense of cooking speed rather than only relying on the position of the dials.

Please inform management immediately should there be a problem with temperature control of the grill.

Batch Recipes

There are a few simple batch recipes we have:

  • Wheatcake Batter
  • French Toast Batter
  • Chili
  • Soups

Click here for these.

Running Low of Food or Supplies?Image of Phone

Our policy is to never have to tell a customer we are out of anything.

If you are low or out of anything call the manager immediately.

If the manager is not responsive, call Tom Aldridge (262) 893-1124.

Station ReadinessImage of Scraper

Between orders and before walking away from the cooking area:

  1. Scrape the Grill: Scrape the grill immediately after removing food items from it and before walking away to do anything else.
  2. Wipe the Tools:  Wipe the tool inside the grill pad towel. It keeps the grill board free of grease from the tools.
  3. Wipe the Grill:  Use the bottom of the folded grill pad to wipe the grill after scraping it. It keeps the oil on the grill from baking on.
  4. Keep Tools on the Board:  Set the tools on the grill board, not in the trough, after you have wiped them as described above.
  5. Wipe the Board:  with a Sanitized Towel.

Grill Pad TowelImage of Important Post-It

  • Keep the Grill Pad Towel Folded into Half:   In this manner, you can wipe the tools in the fold and use the bottom of the towel to wipe the grill.
  • Keep the Top of the Grill Pad Towel Clean:   Do not wipe the food turner on the top of the grill towel
  • Do not Use the Grill Pad Towel for Wiping the Grill Board:   It's a food contact surface. So keep at all times a  sanitized wiping towel for cleaning the grill board.

Daily Shift DutiesImage of Shift Duties Schedule

The "Daily Shift Duties" sheet is a schedule of what and when to do the various work during the shift.

Complete these simple tasks and initial each as you complete them.

Start early and keep up all during the shift.

Daily Cook Duty... Red & Green Buckets

Keep clean and sanitized terry towels ready for use.

Soapy WaterImage of Soapy Bucket

Fill the green Kleen-Pail with soapy water from the dispenser. Hand wash the soiled towels by swishing with your hands.

Bleach WaterImage of Sanitizer Bucket

Fill the red Kleen-Pail with bleach and water from the dispenser. Soak the towels in the bleach water to keep them white and to sanitize.

Image of Important Post-It

Never put filthy grill towels into these buckets!

Daily Cook Duty... Deep Clean Item Image of Deep Clean Schedule

Each day there is one or two special Deep-Clean items to complete.

Daily Cook Duty... 2nd Shift - Daily Fryer Filtering / Changing

Click here for instructions.

Daily Cook Duty... Stock

Early and often throughout shift not leaving it for the end.

Styro Cups and Lids, Crackers, Coffee, etc.

Daily Cook Duty... Prepwork Image of Prepwork Instructions

"Prepwork" is the portion controlling of various food items. It's for convenience to the cook and for controlling food cost.

There are numerous food items that need to be "prepped", examples are:

  • French Fries
  • Onions Rings
  • Omelet mix

Prepwork Intake Report

Refer to the "Prepwork Intake Report" to see what needs to be done on your shift.

Daily Cook Duty... Meal Breaks

Start the first break right at the beginning of the "window".

Break Windows:

  • 1st Shift: 8-10am
  • 2nd Shift: 3-5pm
  • 3rd Shift: 12 mid-1 am
Daily Cook Duty... Cold Side Kitchen Cleaning

During the last hour or so of the shift, use a sanitized towel to methodically clean from one side to the other wiping each item.

  1. Hand Washing SinkImage of Kitchen Cold Side
  2. Freezer
  3. Refrigerator
  4. Prep Table
  5. Microwaves
  6. Omelet Top Refrigerator
Daily Cook Duty... Hot Side Kitchen Cleaning

During the last hour or so of the shift, use a sanitized towel to methodically clean from one side to the other wiping each item.

Start on the Toaster Side and Wipe and Clean:

  1. Toaster Image of Kitchen Hot Side
  2. Toaster Table
  3. Syrup Warmer
  4. Egg Stoves
  5. Grill
  6. Grill TrayImage of Microfiber Mop
  7. Grill board
  8. Separator between Griddle and Fryer
  9. Fryers
  10. Soup Stove and Table
  11. Stainless steel back wall.Use this Microfiber Mop.

Grill Cleaning Instructions


We don't close the grill to clean it. "Closing the grill" will kill off business during that time everyday. So never tell customers, or the server, the grill is "down" or "closed" for cleaning.

Just quickly clean the grill between orders and get it back into operation without saying anything.

1st & 2nd Shifts - Lard and Grill-Pad Cleaning Method Image of Grill Cleaning Products

Caution - Wear Neoprene Safety Gloves

  1. Apply small amount of lard to grill
  2. Use the "grill pad with handle"
  3. Scrub forward and backward until all surfaces, including the corners and sides of the grill are shiny clean
  4. Place a "grill screen" under the grill pad and polish the surface
  5. Scrape any remaining lard from the grill
  6. Wipe the grill with the grill pad
  7. Empty grease pan under grill into bucket in back and wash grease pan
  8. Wipe the stainless sides around grill.

3rd Shift - Scotch Brite Liquid Cleaning MethodImage of Grill Cleaning Products

Caution - Wear Neoprene Safety Gloves

  1. Attach the pad to the long handled pad holder
  2. Pour the contents of one packet of Scotch Brite Quick Clean Griddle Liquid evenly over the hot grill
  3. Spread liquid around the surface of the grill, the grill sides, and grill back using pad on pad holder
  4. Use moderate pressure to scour away burnt-on food
  5. Using the long handled squeegee, scrape the liquid into the grease trap
  6. Wipe the surface thoroughly with a damp towel
  7. Rinse the towel out and wipe clean a second time
  8. To prevent the grill surface from sticking, melt a tiny bit of lard on the grill.
  9. Place a "grill screen" under the grill pad and polish the surface
  10. Use a clean dry towel and wipe off excess lard on the grill
  11. Empty grease pan under grill into bucket in back and wash grease pan
  12. Run pad holder, the pad, and the squeegee through the dishwasher.

Daily Cook Duty... Sweep and Mop Kitchen Sweeping Image

Sweep the floors and spot mop as needed.

Daily Cook Duty... Empty the Garbage

Just before end of shift, empty the rubbish container, tie the bag and take to the dumpster.

Daily Cook & Server Duty... Dishes and Dish MachineImage of Checklist

Finish the dishes at the end of the shift and put them away.

  • Pull the "scrap tray" and empty it
  • Wipe down dishwasher tables and overhead racks
  • Empty the silverware soak tray and refill it
Daily Cook & Server Duty... Red & Green Buckets

Keep clean and sanitized terry towels ready for use.

Soapy WaterImage of Soapy Bucket

Empty and refill the green Kleen-Pail with soapy water from the dispenser. 

Bleach WaterImage of Sanitizer Bucket

Empty and refill the red Kleen-Pail with bleach and water from the dispenser.

Image of Important Post-It

Hang Wet Towels to DryImage of Linen Bag

At end of shift, hang excess towels to dry and reuse for dirty jobs.