Free checklist
Fry Station Training Checklist
The checklist (4 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Fries Station station in the Restaurant / QSR starter set, filed under Back of House, and every item here is editable.
- 1Cooked fries for the correct time and drop size
- 2Salted and bagged fries to standard
- 3Discarded fries past hold timeCritical
- 4Kept the station clean and stocked
Print it, score it on a clipboard, or open it in Sheets. No email required.
What usually goes wrong
Discarding product past hold time is the critical item here, and it is the one that gets quietly skipped under pressure. Holding fries past the standard is invisible on the line and obvious to the guest, which is why it cannot be traded against speed.
The items a good total should not outweigh
- Discarded fries past hold time
When to sign someone off
A workable bar for this station: no critical items missed, a score above a line you set for Fries Station specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Other restaurant / qsr checklists
The rest of the set, if you are building out the whole floor rather than one position.
Common questions
What makes fry station training different from other line stations?
Almost everything on it is a number rather than a judgement, which makes it fast to teach and easy to score honestly. The difficulty is not learning the standard, it is holding it during the rush when dropping early or holding longer would make the next ten minutes easier.
What should be on a fry station checklist?
The 4 items above cover it: cooked fries for the correct time and drop size, salted and bagged fries to standard, discarded fries past hold time, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this station, one item is marked critical: discarded fries past hold time. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Fries Station checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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