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.
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.
Timing
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.
Communicate
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."
Handling the Rush
There will be periods when 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. Prepare that batch and begin preparation for the next batch as you do.
Station
Readiness
Between orders and before walking away from the cooking area:
- Scrape the Grill: Do this immediately after removing food items from it and before walking away to do anything else.
- Wipe the Tools: Inside the grill pad towel. It keeps the grill board free of grease from the tools.
- 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.
- Keep Tools on the Board: Set the tools on the grill board, not in the trough, after you have wiped them as described above.
- Wipe the Board: with a Sanitized Towel.
Grill Pad Towel
- 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.
George Webb Hamburger
There is one way to make a George Webb hamburger:
The bun top needs to be served warm and the warming process needs time. So place bun top on grill first!
Place bun bottom on board (or plate).
Get out the patty, pickles, lettuce, mayo, etc.
Place the patty on the grill.
If hamburger is with fried onions, grab the onion can and bring it over to the meat, and add a few onion pieces and apply to top of meat. Never cook the onions on the side of the meat. The onions need the meat juices to cook properly. Never add butter to cook the onions.
Flip patty as soon as it's grayish brown underneath and before shrinkage occurs. Do not flip the patty more than once, and do not press, pat, or squeeze the juices from the patty.
If with cheese, add the cheese. (If necessary, squirt a little water to help melt the cheese.)
When ready to remove the patty from the grill, scoop the bun top, place it on the patty, then scoop both and place on bottom bun.
Always!
- Place the bun top on the grill first
- Place the onions on top of the patty, not on the side of the meat
- Never flip the patties more than once, and never press, pat, or squeeze the patties!
- To remove the patty, scoop the bun top, and place it on the patty, then scoop both onto the bottom bun
Quiz
What's the First Step to Making a Hamburger?
Answer: Bun top(s) on the grill first!
Fried Onions
Again, never cook the onions on the side of the patty on the grill. Never cook the onions in butter. Apply the onions to the top of each burger patty. When you flip the patty, the onions will cook in the juice from the meat and the heat from the griddle.
Storage/Keeping of Fresh Sliced Onions
Keep both stainless steel onion cans filled with onions and water. Keep the can filled with fresh cold water. Pour off the water periodically, and add fresh water.
Egg Preparation
Over Eggs
- 2 eggs
- medium heat
- teaspoon butter
Melt the butter in the pan over medium heat. Carefully place the eggs on top of the melted butter. Cook on the first side until about halfway done, then "flip" the eggs and continue to cook on the other side. Cook until the eggs are to the desired degree of doneness. Depending on how the eggs look, you might flip the eggs back to the first side in order to present the "prettier" side.
Doneness:
- 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 
- 2 eggs
- medium heat
- teaspoon butter
Crack two eggs in a mixing bowl. Squirt one-tablespoon water to the egg mixture. Beat with a fork until the white and yolks are thoroughly mixed. In the mean time, melt the butter in the pan over medium heat. Pour the egg mixture directly onto the melted butter. After the eggs set up around the edge of the pan, begin to stir using the plastic fork. Continue stirring until the desired degree of doneness. Remove the eggs from the pan at once when they have been cooked to customer's request.
Doneness:
- EASY is very soft
- MEDIUM is moist
- HARD is dry
Omelets
- 2 eggs
- low heat
- teaspoon butter
Melt the butter in the pan over low heat. Prepare egg mixture as you would for scrambled eggs. Add portion omelet mix (Denver, Mushrooms or Ham, etc.) to eggs. Pour egg mixture into pan on top of the butter. Cover the egg pan and cook the omelet slowly over low flame. DO NOT BROWN THE OMELET. "Flip" the omelet using the nylon turner or by flipping in the pan. Continue to cook on the second side until cooked through. Flip the omelet back to the first side in order to present the "prettier" side. Fold the omelet and slide onto serving plate. Layer one portion of shredded cheddar cheese over omelet before folding.
Flipping the Omelet
You 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!
Egg Pans - Care and Use
The teflon coated egg pans will last a long time if you take simple care of them.
DONT'S
- Don't use metal utensils! (We have a plastic fork for scrambling eggs)
- Don't stack pans on top of each other
- Don't shock a hot pan in cold water
- Don't put pans in the dishwasher
- Don't bang the butter knife onto the bottom of the pan.
- Do use the plastic fork for scrambling eggs
- Do use the red plastic turner if you're not steady with flipping omelets yet -->
- Do let the pan cool before cleaning
- Do handwash the pan with warm soapy water
- Do scrub the underside with the metal scrubber
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Wheatcakes
The grill must not have any food
debris or excess oil. So scrape the grill, then wipe it down. Carefully
pour two spoonfuls of batter onto the grill per cake
(1-1/2 spoonfuls for Double Webb pancakes). When the
bubbles in the cakes have just begun to pop, check the underside, if
they are a nice golden brown, flip them over. Trim any batter spillage
from the cake using the turner edge. Cook on the second side until just
cooked through. Remove the cakes with the turner and stack shingle style
on the plate.
Reveiw:
- A freshly scraped and wiped off grill
- 2 spoonfuls of batter per cake (1-1/2
for Double Webb pancakes).
- Nice round cakes
- Flip over just as bubbles begin to pop
- Trim cakes after flipping
Cutting Toast and Sandwiches
Quick-Sells
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!
Every
Shift Has a "Runner"
The runner is the cook on the egg stove side who runs our front and assists and coordinates the activities of the server(s) in order to expedite customer order taking.
Grill Temperature
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.
Running Low of
Food or Supplies?
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.
The Last Half Hour (of the Shift, Service Must Continue Uninterrupted)
Imagine going to a McDonald's and being told "we're not taking orders right now."
It never happens.
Yet here at GW we've had:
- cooks telling servers "I'm cleaning the grill, don't send any orders back", or something to that effect -or-.
- servers telling customers "sorry I've cashiered out need to wait until the next shift"
Customers aren't going to wait for that!
Cook: Do not tell the servers anything about "cleaning the grill" or "not taking orders". Do your cook line cleaning, including cleaning the grill, between orders. Do the grill quickly get it back into operation all without any announcement about it.
Certification of Training
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