Comprehensive Preparation Guide for Jersey
Mike’s Phase 1 Assessment (2026)
1. what do you tell the sprinkler when your slicing - ANSWER the sub coming
down
2. what do you ask the customer when taking an order, or at the register -
ANSWER "are you eating here?" (never say "or to go")
3. What do you ask at the register to the customer (multiple things) -
ANSWER "any chips, drinks, cookies?" (somewhere along the lines,
upsell!) and "do you have a shore points account with us?" (specifically say
shore points)
4. What do we do to each online order bags - ANSWER Write the
customers/online orders name on the bag
5. What do we write on the sub bag paper - ANSWER what type of sub it is
6. What do you do to each area before you leave it - ANSWER clean it!
7. What's the difference between wrapping hot sub versus a cold sub -
ANSWER hot sub is flipped up (meat facing up) and its not tucked in, cold
subs are cut in half (or quarters), tucked in, and flat (not folded up like the
hot subs)
8. how many oz of red wine vinegar or oil goes on a giant sub - ANSWER 2 oz
9. how do we check how much meat (bell peppers/avocado/other produce) we
need throughout the day - ANSWER production report
10.Thickness of a tomato? - ANSWER 3/16 per slice
11.What are the two types of sorting tomatoes ? - ANSWER Initial and daily
sort
12.2 factors that determine ripeness ? Which one is more important? -
ANSWER Color and firmness, firmness is more important
1
,13.Why do we sort tomatoes? - ANSWER To separate the ready to go tomatoes
(no mold!)
14.Where do ripe tomatoes go ? - ANSWER In the walk in to slow the ripping
process
15.How do we slice tomatoes? - ANSWER Face down, remove two slices from
the top and remove two slices from the bottom
16.Thickness of a onion? - ANSWER Half of a tomato
17.How do we prevent waste from the onion? - ANSWER Don't remove too
much from the ends and don't cut to deep
18.Why shouldn't there be slits in the onion - ANSWER Slits in the onion
causes bacteria! We want rings not strings when slicing onions
19.Thickness of lettuce? - ANSWER 2/3 of a tomato
20.How many times do we break lettuce? - ANSWER 2 times per head
21.How to rinse lettuce and which direction does the core face in bin? -
ANSWER Never put water in the core, core side down
22.Thickness of bell pepper? - ANSWER Same as tomato
23.Thickness of celery? - ANSWER Same as tomato
24.Breads finished color? - ANSWER Golden brown
25.Score line depth and distance from ends of the loaves? - ANSWER 1/16
depth and 1.5 distance from end to end
26.When does bread need to be sprayed with water? - ANSWER If your run
your finger tips across the bread and it doesn't stick
27.When do you not spray bread with water? - ANSWER Just before baking
28.Bread oven temperature - ANSWER 350 Degrees Fahrenheit
2
, 29.Proofing temperature and humidity setting ? - ANSWER Temperature is 100
degrees and 85-95% humidity
30.Effect of humidity and heat on bread? - ANSWER Heat: rise humidity:
expand
31.How long can bread thaw for? - ANSWER 12-14 hrs
32.How much corn meal goes on a full bread pan? - ANSWER 2oz per full pan
33.Why do we space out times with bread in the open? How long of a delay
between? - ANSWER first half of the proofer needed trays for 25 minutes
(after 25 minutes, the other half of trays)
34.Where is the hot bread placed on rack for cooling - ANSWER The bottom
35.When do we zip up bread rack and why? - ANSWER Once bead has cooled
otherwise it causes condensation
36.how do we pyramid bread - ANSWER 3 trays (18 total pieces), first tray in
the back (3-2-1), 2 trays in the front (5-4-3)
37.How do we inspect bread for damage on upon delivery? - ANSWER Visible
damage and shake the bread box and listen for rattle
38.How much parm? And how much rosemary goes on the rosemary parm
bread? - ANSWER 1/2oz parm. And 1/16 oz of rosemary
39.How long do we sharpen blade on slicer? - ANSWER Setting 1: 10 seconds
and setting 2: 1.5 seconds
40.What is the second stone for? - ANSWER Smoothing out the blade
41.How do we prevent injury? - ANSWER No loading meats/cheeses/produce
in the slicer with left hand, and need hand cupped when cutting bread
42.provolone 5 slices weight? - ANSWER 2oz
43.Ham 5 slices? - ANSWER 2.95oz
3
Mike’s Phase 1 Assessment (2026)
1. what do you tell the sprinkler when your slicing - ANSWER the sub coming
down
2. what do you ask the customer when taking an order, or at the register -
ANSWER "are you eating here?" (never say "or to go")
3. What do you ask at the register to the customer (multiple things) -
ANSWER "any chips, drinks, cookies?" (somewhere along the lines,
upsell!) and "do you have a shore points account with us?" (specifically say
shore points)
4. What do we do to each online order bags - ANSWER Write the
customers/online orders name on the bag
5. What do we write on the sub bag paper - ANSWER what type of sub it is
6. What do you do to each area before you leave it - ANSWER clean it!
7. What's the difference between wrapping hot sub versus a cold sub -
ANSWER hot sub is flipped up (meat facing up) and its not tucked in, cold
subs are cut in half (or quarters), tucked in, and flat (not folded up like the
hot subs)
8. how many oz of red wine vinegar or oil goes on a giant sub - ANSWER 2 oz
9. how do we check how much meat (bell peppers/avocado/other produce) we
need throughout the day - ANSWER production report
10.Thickness of a tomato? - ANSWER 3/16 per slice
11.What are the two types of sorting tomatoes ? - ANSWER Initial and daily
sort
12.2 factors that determine ripeness ? Which one is more important? -
ANSWER Color and firmness, firmness is more important
1
,13.Why do we sort tomatoes? - ANSWER To separate the ready to go tomatoes
(no mold!)
14.Where do ripe tomatoes go ? - ANSWER In the walk in to slow the ripping
process
15.How do we slice tomatoes? - ANSWER Face down, remove two slices from
the top and remove two slices from the bottom
16.Thickness of a onion? - ANSWER Half of a tomato
17.How do we prevent waste from the onion? - ANSWER Don't remove too
much from the ends and don't cut to deep
18.Why shouldn't there be slits in the onion - ANSWER Slits in the onion
causes bacteria! We want rings not strings when slicing onions
19.Thickness of lettuce? - ANSWER 2/3 of a tomato
20.How many times do we break lettuce? - ANSWER 2 times per head
21.How to rinse lettuce and which direction does the core face in bin? -
ANSWER Never put water in the core, core side down
22.Thickness of bell pepper? - ANSWER Same as tomato
23.Thickness of celery? - ANSWER Same as tomato
24.Breads finished color? - ANSWER Golden brown
25.Score line depth and distance from ends of the loaves? - ANSWER 1/16
depth and 1.5 distance from end to end
26.When does bread need to be sprayed with water? - ANSWER If your run
your finger tips across the bread and it doesn't stick
27.When do you not spray bread with water? - ANSWER Just before baking
28.Bread oven temperature - ANSWER 350 Degrees Fahrenheit
2
, 29.Proofing temperature and humidity setting ? - ANSWER Temperature is 100
degrees and 85-95% humidity
30.Effect of humidity and heat on bread? - ANSWER Heat: rise humidity:
expand
31.How long can bread thaw for? - ANSWER 12-14 hrs
32.How much corn meal goes on a full bread pan? - ANSWER 2oz per full pan
33.Why do we space out times with bread in the open? How long of a delay
between? - ANSWER first half of the proofer needed trays for 25 minutes
(after 25 minutes, the other half of trays)
34.Where is the hot bread placed on rack for cooling - ANSWER The bottom
35.When do we zip up bread rack and why? - ANSWER Once bead has cooled
otherwise it causes condensation
36.how do we pyramid bread - ANSWER 3 trays (18 total pieces), first tray in
the back (3-2-1), 2 trays in the front (5-4-3)
37.How do we inspect bread for damage on upon delivery? - ANSWER Visible
damage and shake the bread box and listen for rattle
38.How much parm? And how much rosemary goes on the rosemary parm
bread? - ANSWER 1/2oz parm. And 1/16 oz of rosemary
39.How long do we sharpen blade on slicer? - ANSWER Setting 1: 10 seconds
and setting 2: 1.5 seconds
40.What is the second stone for? - ANSWER Smoothing out the blade
41.How do we prevent injury? - ANSWER No loading meats/cheeses/produce
in the slicer with left hand, and need hand cupped when cutting bread
42.provolone 5 slices weight? - ANSWER 2oz
43.Ham 5 slices? - ANSWER 2.95oz
3
