• If base is rice, put 1 generous scoop into the regular sized bowl and 1.5 scoops in the large (enough to slightly cover the bottom of the bowl)

• Spread rice out to create and even surface to build on

• For green cabbage or zucchini noodles, fill up halfway

• If the protein is bulgogi chicken (located on the food warmer), place the bowl with rice on the food scale, tare it to zero ounces and add protein: 3oz for reg bowl or 4oz for a large bowl

• Follow the chart below for portion and sizes for Regular, large bowls and extra portions

• Customers can mix and match protein in any way, the main thing - as a result you have to adjust to the established amount of protein for each of the size bowls.

• Regular bowls can get up to a choice of 2 proteins and Large bowls choice of up to 3

• Tofu: 10-12 pieces for a reg bowl, 14-16 pieces for a large bowl. Every extra portion of tofu is 6-8 pieces

• The customer can have as many veggies as they’d like. If there are at least 3 main items added to the bowl, then the bowl should look filled. Be aware of portions control. There are a few fillers, like cabbage and carrots, which we encourage you fill out the bowl with

• Remember "perception is reality" - if the bowl looks not full, the customer will think they're not getting their money's worth.

• There are a couple upcharges we have, which are:

  • • • Avocado (half)

      • Seaweed Salad (one serving portion is free, extra serving is $1 extra)

      • Zucchini noodles

• Customer can have as many sauces as they’d like

• Add one zig zag of each sauce that the customer wants

• Always put a light amount of sauce and ask the customer if the amount is ok. Do not overload the bowl with sauce as some people are getting poke to be healthy and too much sauce is the opposite of why they are ordering from us.

Always ask customers if they would like anything else when the bowl is almost complete. This includes our toppings which are:

• Fried shallots (fried red onion)

• Furikake (a dry seaweed, sesame seed and salt blend)

If a customer asks for fried shallots before their sauce, always put the sauce on first and let the customer know you'll put the fried shallots at the end. Sauce on shallots will soak them and not keep them crispy.