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FORMS-Weigh-ins.pdfWeigh-ins should be done daily to ensure proper portioning.
The Daily routine will help to promote good muscle memory during rushes. Which in turn will create consistency in our products.
Proper Weigh-in procedure
Set up
Scale
Clean bowl
Manger and Crew member
weigh-in log sheet
Note: Crew Member should be trying to produce the proper weight by using visual ques and muscle memory. They should not be using the scale to get to the weight. The scale should be facing the manager so they can document and/or correct the portions.
The manger can decide which three items they would like to practice on. These items should be based on what the manager feels the crew is having the biggest issues with.
Using a clean and gloved hand the crew member has three tries to get to the proper portion. If the manager sees that they need to adjust, they (the manager) can let the crew member know they were under or over and by how much if needed.
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