operationsmanual

revised 1.1.07 ACCIDENTS Topic Notify the general manager of all accidents and injuries not matter how minor. Accident Manager on duty: • Aid the employee. Accidents • Take immediate corrective action to prevent additional involving accidents, if applicable. employees • Analyze the severity of the accident with the employee. • Make a decision to: • Follow recommended first aid procedures. • Take the injured person to a selected physician. • Take the injured person to the emergency room. • Call the paramedics. • Call an ambulance. • Notify parent or guardian. • Notify supervisor immediately. • Interview all available witnesses and injured employee. • Complete the First Report of Injury form. • Complete the Incident/Accident Report form. Supervisor: If an employee is injured or becomes ill on the job. take the following action: 1. Determine the nature of the illness or injury. 2. Call 911 or Emergency Medical Services if the injury is serious or if you do not know the extent of the injury. 3. See that the ill or injured employee is given the necessary attention as quickly as possible. Use the first aid kit or get the employee to the nearest appropriate medical facility as quickly as possible. If the employee is unconscious, a manager or key employee should accompany them to the medical facility to fill out and sign the medical Referral Form. 4. An Employer’s First Report of Injury and an Incident/Accident Report (See Form #1-1) must be completed for all employee accidents or injuries involving an employee, no matter how minor the incident may seem at the time. 5. Fill out the forms and in the employee’s personnel tile (they may be needed later). © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 1

revised 1.1.07 Topic It is important that the manager and employees be trained on what to do in case of guest injury or illness. It is the responsibility of the manager to make sure that this training occurs. Accidents Assisting injured or ill guests involving guests If a guest becomes injured or ill, follow these guidelines: 1. Contact emergency services, paramedics or an ambulance at once if there is any possibility that their assistance may be required. 2. Be caring and compassionate. but professional. 3. Minimize the disruption to other guests. 4. Assure other guests that the injured or ill guest is receiving attention and that the required actions are being taken. If assistance is needed, do not hesitate to ask if a Doctor or Nurse is available. 5. DO NOT move an injured guest. 6. DO NOT transport the guest to a hospital or medical facility in your car or a company vehicle, and do not ask an employee to do so. 7. DO NOT state the company is in any way responsible or liable. 8. Express sympathies that the guest is injured or ill, but do not apologize as if it were the restaurant’s fault in any possible way. 9. DO NOT discuss any condition or defect on the premises that may have caused an accident. 10.Complete an Incident/Accident Report (See Form # 1-4) while the details of the incident are still fresh and clear in your mind. This form must be completed any time a guest is involved in an accident or becomes ill in the restaurant or on the premises. Be sure and get the names and phone numbers of witnesses before they leave. Falls are another cause of injuries in the food service industry, resulting in bruises, sprains, fractures, and sometimes death. Slippery floors that employees failed to promptly clean after spills of water. grease. or food cause injuries and falls. The danger is increased by the fact that workers are hurrying with their jobs in response to the rush of business at meal times. They may also be carrying heavy, unbalanced loads on trays, or Types of loads that obscure sight and limit their ability to maneuver. When Accidents spills occur during these times, people don’t want to stop their normal work and take a few minutes to clean up. If a fall occurs and a wrist, arm, or leg is broken, how much time will be lost? Is it cost Slips and Falls effective to leave the spill? As slip and fall accidents account for the greatest volume of losses, walking and working surfaces deserve special attention. Falls occur primarily from the following: Wet or greasy floors; use signs when floors are wet, train employees to maintain floors with good work practices-”pickup, cleanup, and wipe up”. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 2

revised 1.1.07 Topic Walking and Tripping on objects, remove discard materials promptly, and replace Working curled floor mats. Surfaces Falling from elevated platforms; use a ladder in good repair in good repair and of the right size to prevent over reaching. Do not substitute chairs, boxes, or shelving to make your reach. In locations where ice and snow are present: remove snow and ice at once to prevent accumulation that would cause a slip and fall. Floors must be kept in safe condition too. Such thing as broken tile, Defective floorboards, uncovered floor drains, holes and cracks can cause falls. Protective or non-skid materials should be used on floors as appropriate. Workers should wear slip resistant shoes that are non-skid. Good housekeeping “a place for everything and everything in its place” is a must. Boxes, fl1rniture, or equipment left in aisles creates tripping and stumbling hazards as well as inefficient and or dangerous traffic patterns. Articles in storage should be neatly arranged. Falls from elevating are more serious than falls on a level surface. To prevent elevated falls, appropriate ladders and stools should be provided and used properly. Never use boxes, chairs, or other shelves to reach high shelves. Bums and scalds result from contact with hot surfaces of ovens, stove burners. 2rills. steam tables. fryers. hot water, and steam pipes. Spilled hot water, food and splattering grease from deep fryers or other sources that also cause many burns. Burns Employee training and good supervision can prevent many of these Accidents. Such practices as filling pots, pans or kettles too full for safe handling can be eliminated by proper instruction- especially with new employees- and through supervision. Supervisors must make sure workers use protective equipment such as hot pads, gloves, spatulas and aprons when necessary. Instruct new employees about the hazard of placing wet food in flyers. Experienced workers may need to be reminded about this from time to time too. Cooking utensils should not be placed with handles protruding over the edge of cooking units, subjecting them to be knocked off by people walking by. Environmental hazards must also be addressed. Hot water and steam pipes should be protected. Traffic patterns should provide sufficient space for avoiding hot equipment. Hot equipment should be designed and placed for easy accessibility. Pots and pans with loose handles and loose connections on steam equipment are physical conditions that should be corrected promptly. Hot water temperatures in sinks and lavatories should be properly controlled, or mixing faucets should be provided to prevent scalding. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 3

revised 1.1.07 Topic Equipment Use extreme care when filtering or changing shortening in fat fryers. Accidents Personal protective equipment such as gloves is recommended. Make all employees aware of the hot frames of cooking equipment Cooking and such as ranges, broilers, ovens, etc. Prohibit horseplay or running Handling which may bring employees in contact with such surfaces. Coffee Equipment urns and other hot beverage machines are potential sources of burns. Train in proper pouring techniques. Counter surfaces below heat lamps build up heat. Provide caution signs. Use only dry cloths, towels, mitts, or potholders when handling hot utensils. Remove pot covers so that steam may escape without scalding hands or face. Keep stovetop and hood free of grease. When possible, handles of cooking utensils should be turned away from edge of the stove so they will not be brushed off-but make sure the handle is not placed too close to a heat source. When removing heavy or hot containers, have adequate assistance and know where the containers are to be placed. Keep oven doors closed when not in use. Do not clean oven and stoves until cooled. Do not leave utensils on the floors. Frequent should be made for each of the following and corrected as soon as discovered. • Check flex hose and gas lines for leakage by using a spray bottle Gas-burning containing soapy water. Equipment • Spray on each connection or joint and look for bubbles being created by leaks. • Check that pilot lights are properly lit, and that burners are working properly. • Call for a service man from the gas company or equipment vendor, if there are any gas leaks detected or it is found that the pilot or burners are not in good working order. • Use gravity feed at all times and keep your hands away from the Slicers blade. • Disconnect the power (unplug it), when cleaning a removable blade slicer. • Remove the guard (wear gloves when handling the blade) and blade. • Wash the blade at once. • Replace the blade and guard. • Check the manufacturer’s instruction for cleaning procedures. Cutters and Guards should be provided that will prevent employees from putting their Choppers body parts at risk. Remember, “over, under, around and through. If you can, don’t”. When removing food from the chopper/cutter, use a plastic spatula or food rake. Turn the machine off and unplug it before cleaning or adjusting it. Check the manufacturers instruction for cleaning procedures. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 4

revised 1.1.07 Topic Mixers Guards should be provided that will prevent employees from putting their body parts at risk. With Vertical Bakery type mixers this is very difficult to do. Good training must be provided and becomes particularly important with Vertical Mixers. Wear tight fitting clothes that have no loose straps, belts, sleeves, ties, necklaces, etc. that can become entangled in the whip. Use bowls large enough to prevent spilling. Take particular cares to avoid dropping anything in the mixer that can be slung or thrown out and hurt someone. Spatulas. spoons, measuring cups, ladles, etc. are examples. Remember, ‘over, under, around and through, If you can, don’t”. Never try to scrape the sides of the bowl while the mixer is operating. Turn the machine off and unplug it before cleaning or adjusting it. Check the manufacturers instruction for cleaning procedures. Electrical All machines and equipment should have an ON-OFF switch on the Equipment machine, in addition to a power supply disconnect such as a plug or switched breaker box. The ON-OFF switch must be readily accessible by the operator while running the machine. Do not use unauthorized extension cords. Do not overload circuits. Use moisture proof cords and connectors. Portable equipment should be provided with three wire grounded cables and plugs and should only be plugged into a mating receptacle. Consult local code authorities for using adapters. Adapters may be used if properly attached to the receptacle with a screw. Check the code. If equipment is out of order it is required that you put an “Do Not Use” tag on it. Knife Accidents Keep knives sharp and secure in drawers or holders away from other utensils. All employees should never attempt to catch a dropped knife. Step away quickly to avoid the knife striking legs or feet and let the knife drop to the floor. Do not leave a knife in a sink of soapy water where it cannot be seen. Use the right knife for the job. Keep them sharp. A sharp knife is safer because it does not require as much pressure to make it work. Slippage is reduced. When chopping food, bend fingers under and hold the food with your hand closed. Cut away from your body. Keep the point of the chopping knife on the chopping block. The point can cut and the edge can stab. Put the knife down in the clear and away from the edge of the table or block it is on. Point it away from you and anyone else. Do not use knives as screwdriver or can openers. Use sharpening steel with their guards in place between the handle and the steel, Use knives with built in guard shaped handles, which help assure a good grip. Use gloves and arm cuffs when using knives continuously. Look at what you are reaching for, especially where knives are being used. ©2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 5

revised 1.1.07 Topic Lifting Use your head and save your back because lifting is a major cause of back injuries, hernias, and pulled muscles & ligaments. Learn the proper lifting techniques that help avoid the above injuries. Get help if the load is too heavy or awkward for one person to handle. Use a dolly or hand truck whenever possible. Reduce the load size (make a few more trips), to cut down on strain. Compressed Compressed gases such as helium and carbon dioxide (C02) represent Gasses special hazards. Each full compressed gas cylinder contains a very large amount of energy. This energy, released improperly, can cause a serious injury. Should the cylinder fall so that the valve is caused to break off, the escaping gas can turn the cylinder into an unguided missile that won’t stop moving until it runs out of pressure. It will move very quickly at first, so get out of the area if the cylinder head breaks. Make certain both full and empty cylinders are capped properly and secured in the upright position with chain. Make sure caps are in place before moving a full or used cylinder. Chemical Chemicals used in food establishments to clean and sanitize Hazards equipment and facilities, and control insects and rodents, can be hazardous if they are not used safely. Used unsafely, they can make people ill, cause bums, or cause other injuries. Chemicals such as insecticides, rodenticides. detergents, sanitizers, related cleaning or drying agents, caustics, acids, and polishes, should be handled carefully. • Always read the label, instruction sheet, and the MSDS. • Always follow the manufacturer’s instruction of use. Do not use more chemicals than is recommended by the manufacturer. • Always observe safety precautions that apply to handling, storage and use as presented on the label. • Throw the empty container away as recommended on the container. • Never store any chemical around food or food preparation areas. • Never mix different chemicals unless specifically instructed to on the labels. • Never store chemicals in unmarked containers. • Never leave chemical containers uncovered. • Never store pressurized containers near open fire or heat as they may expand and explode. • Never dispose of pressurized containers in incinerators or trash that is to be burned. • Never spray aerosols near eyes or in the vicinity of open flame. Familiarize yourself with OSHA’S Hazard Communication Standard “Rig/it To Know” bulletins as the may apply. Dining Room Housekeeping is a must especially where the customer is our best critic. Accidents Keep chairs or stools out of the aisles. Use high chairs designed with safety in mind. Check chairs, tables, & stools for broken or loose parts and joints. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 6

revised 1.1.07 Topic Do not use chairs and stools for ladders. Keep drawers closed all the way. Do not overload bus trays or tubs with dishes. Check bus rub or tray stands for broken or loose parts and joints. Remove tables, chairs, stools and stands from service if damaged to the point of being unsafe. Containers of hot food or liquid should be placed on the tables for guests, do not hand them to, or carry them above a guest’s body. Be extra careful around children. They move unexpectedly. Do not take coffeepots to customer tables when handling hot coffee order. Receiving and When opening crates or boxes, remove nails rather than bending them Storage down. Keep food containers covered so as not to contaminate with splinters, Accidents dirt, wire, or packing materials. Store heavier builder materials as low as possible even if you need to re-arrange some things. Prevent fires by storing boxes no closer to a light that keeps the radiant heat at a minimum, 18 inches or more depending on the bulb size and wattage. Use safe and adequate ladders that keep you from over reaching. Do not stand on the top 2 steps. Use proper lifting techniques at all times. Be safe. Ware Washing Separate china, glassware and silverware. Use correct water temperature and take care to avoid scalding yourself. Use special care in handling detergents and drying agents-follow the manufacturers instructions. In the event of breakage in sinks, remove the larger pieces carefully from the sink and let the remaining pieces wash into the drain cup. Then remove, empty, and replace the drain cup. After dish racks have been emptied, store them carefully so that they will no topple over or become a trip hazard to others. Promptly report broken refuse containers, mats or flooring in need of repair. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 7

revised 1.1.07 Incident/Accident Report I-4 Name of involved person(s): ________________________________________________ (if a guest, please provide full name, address and phone #) ________________________________________________________________________ Date of Occurrence:___________________ Time of Occurrence:___________________ Reported to:_______________________________________________________________ Location on incident/accident:________________________________________________ Describe in detail what happened:_____________________________________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ What type of injury? (i.e., puncture wound, cut, etc.)______________________________ _________________________________________________________________________ What part of the body was injured?____________________________________________ What machine, tool, substance was involved?____________________________________ _________________________________________________________________________ What can be done to prevent this type of accident from occurring again?______________ _________________________________________________________________________ _________________________________________________________________________ Name & phone # of witness(s)________________________________________________ _________________________________________________________________________ MEDICAL ATTENTION INFORMATION If customer, please provide full name, address and phone number.____________________ _________________________________________________________________________ _________________________________________________________________________ _________________________________________________________________________ © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 8

revised 1.1.07 OSHA and SAFETY and EMERGENGY PROCEDURES Topic The Occupational Safety and Health Act of 1970 clearly states our OSHA common goal of safe and healthful working conditions. The safety and health of our employees continues to be the first consideration in the operation of this business. Safety and Health in our business must be a part of every operation. Without question, it is every employee’s responsibility at all levels. It is the intent of the company to comply with all laws. To do this we must constantly be aware of conditions in each individual’s work area that can produce injuries. No employee is required to work at a job he or she knows is not safe or healthful. Your cooperation in detecting hazards, and in turn, controlling them, is a condition of your employment. Inform the manager on duty immediately of any situation beyond your ability to correct. The personal safety and health of each employee of the company are of primary importance. The prevention of occupationally induced injuries and illness is of such consequence that it will be given precedence over operating productivity whenever necessary. To the greatest degree possible, management will provide all mechanical and physical facilities required for personal safety and health in keeping with the highest standards. We will maintain a safety and health program conforming to the best practices of organizations of this type. To be successful, such a program must embody the proper attitudes toward injury and illness prevention on the part of both management and employees. It also requires cooperation in all safety and health matters, not only between management and employees, but also between each employee and his/her fellow workers. Only through such cooperative effort can a safety program in the best interest of all be established and preserved. Our objective is a safety and health program that will reduce the number of injuries and illness to an absolute minimum, not merely in keeping with, but surpassing, the best experience of other operations similar to ours. Our goal is zero accidents and injuries. Our safety program will include: 1. Providing mechanical and physical safeguards to the maximum extent possible. 2. Conducting a program of safety and health inspections to find and eliminate unsafe working conditions or practices, to control health hazards and to comply with the safety and health standards for every job. 3. Training all employees in good safety and health practices. 4. Developing and enforcing safety and health rules and requiring employees’ cooperation with these rules as a condition of employment. © 2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 9

revised 1.1.07 Topic The Employee’s Exposure to hazardous chemicals has become a serious concern for Right to industry. Such exposure has been linked to heart ailments, kidney and lung Know: damage, sterility, cancer, bums, and rashes. Some chemicals have the potential to cause fire and explosion as well. The seriousness of this threat and the widespread lack of knowledge among employers and employees OSHA’s Hazard about how chemicals affect safety and health prompted OSHA in 1984 Communication to issue a Hazard Communications Standards The purpose of this standard is threefold: (I) to ensure that the chemicals produced or imported by chemical manufacturers are routinely evaluated to determine whether or not they are hazardous, (2) to ensure that employees who work with hazardous chemicals are aware of the dangers and (3) to establish uniform requirements for hazard communication. Material Safety Data Sheets The Material Safety Data Sheets, MSDS, lies at the heart of the new Hazard Communication Standard. The standard says that chemical manufacturers and importers must obtain or develop an MSDS for every hazardous chemical they produce or import and that employers must have a MSDS for each hazardous chemical they use in the workplace. Every MSDS must contain the following items of information: • The identity of the hazardous chemical. • The physical and chemical characteristics of the hazardous chemical (such as vapor pressure and flash point). • The physical and chemical, including signs and symptoms of exposure, and any medical conditions that are generally recognized as being aggravated by exposure to the chemical. • The primary route for entry - through inhalation, ingestion, or skin contact. • The OSHA permissible exposure limit (PEL). • Whether the chemical is considered to be a carcinogen. • Precautions for safe handling and use, including hygienic practices, protective measures during repair and maintenance of contaminated equipment, and procedures for cleaning up spills and leaks. • Control measures, including engineering controls, or practices, or personal protective equipment. • Emergency and first aid procedures. • The date the MSDS was prepared or last changed. • The name, address, and telephone number of the party preparing or distributing the MSDS whom can provide additional information on the hazardous chemical, if necessary. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 10

revised 1.1.07 Topic Emergency Treatment of Extensive burns are if over 15% of the body is burned. Burns • Waste no time. • Give appropriate first aid. • Get the patient to the hospital immediately. Burns involving eyes needs immediate first aid attention and medical assistance. If splashed by chemical or other substance: • Immediately flush eye with large quantities of cool running water for about 10 minutes. • Contact a physician or emergency department. Do not allow the victim to rub the eyes. Place sterile dressings over eyes to immobilize the lids. Take patient to a physician or hospital. Chemical Burns Chemical burns require the following actions: • Immediately wash away chemical with large quantities of running water for at least five minutes. • Continue to flush with water while removing clothing from burned area. • Cover bum with bandage. • Seek Medical attention. Do not apply ointments, sprays, antiseptics or home remedies. First Degree A first-degree bum is when the injury affects only the outside layer of skin. Burns • Apply cold water applications to affected area, or submerge the burn area in cold water. (A dry dressing may be applied) Do not apply ointments, sprays, antiseptics or home remedies. Second Degree A second-degree burn is when the injury affects layers of the skin beneath Burns the surface. A second-degree burn will usually cause blisters. • Maintain an open airway • Restore breathing and circulation if necessary. • Immerse burned area in cold water bath or under cold running water or apply ice water soaked clean cloths until pain subsides. • Blot dry. • Apply clean dry cloth or dressing. • Send to a physician. Do not apply ointments sprays antiseptics or home remedies. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 11

revised 1.1.07 Topic Third Degree Burns A third degree burn destroys all the layers of the skin. • Maintain an open airway. • Restore breathing and circulation if necessary. • Protect burned area by covering with clean dry cloth. • Treat for shock • Get patient to hospital or physician immediately. Do not apply ointments, sprays, antiseptics or home remedies. Do not put ice or ice water on the burn. This can intensify shock reaction. Do not remove clothes that are stuck to the bum. Emergency • Apply direct pressure if possible to stop bleeding. Treatment of • Raise limb above level of heart, if limb is bleeding severely and Wounds continue direct pressure. • Seek medical assistance for deep, large or facial wounds. • Clean cuts and abrasions. • Cover cuts and abrasions to prevent infection. Do not allow fingers, used handkerchiefs or other soiled material to touch the wound. Do not use an antiseptic on the wound. Shock Shock will be present with many injuries. A person in shock will be cold. pale. perspiring and may pass out. • Maintain an open airway. • Restore breathing and circulation if necessary. • Call for emergency ambulance or physician on the telephone. • Place the patient in prone position with feet elevated unless contra indicated. • Cover only enough to prevent loss of body heat. Do not give any fluids. Do not administer any drugs. Medical Seek medical attention if: Attention • There is spurting bleeding (this is an emergency). • Slow bleeding continues beyond 4 to 10 minutes. • There is foreign material in the wound that does not wash out easily. • The wound is a deep puncture. • The wound is long or wide arid may require stitches. • A nerve or tendon may be cut (particularly in hand wounds). • The wound is on the face or wherever a noticeable scar would be undesirable. • The wound is of a type that cannot be completely cleansed. • The wound has been in contact with unclean material. • The first signs of infection (pain, reddened area around wound, swelling). © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 12

revised 1.1.07 Topic Other Injuries Bruises: • Apply ice bag or cold compress for 25 minutes. If skin is broken, further treatment is the same as for a cut. Blisters: • Keep clean with mild soap and water. • Protect from further irritation. If the blister is broken, treat it as an open wound. If the blister is Infected, seek medical assistance. • Do not rub the eye if particle is located in the eye. • Gently touch with point of clean moist cloth. • Flush the eye with water. • Cover the eye and refer to a physician, if unsuccessful or if pain persists. Do not attempt to remove foreign object with a match, toothpick, or any other instrument. Do not use dry cloth around the eye. Safety See the Safety Evaluation Chart at the end of this Section. Evaluation Chart Safety Procedures: Entering and Exiting the Restaurant Before Entering Before entering the premises the Premises Check both the front counter area and the rear entrance for any signs of vandalism and the general condition of the store BEFORE entering. Be alert for anything suspicious or out of place. If you notice ANYTHING unusual. DO NOT ENTER - call the police or mall security (when applicable) immediately. It is always better to be safe than sorry. When you approach the front of the restaurant, look at it as if you were a guest. Look for: areas or spots that are not cleaned properly; any items in disarray or that don’t belong; the condition of the menu board and signage; and the general appearance of the entire storefront. If anything does not look appealing, take care of immediately or at least before opening. Do not let minor problems be a deterrent to opening. Not opening is subject to a loss of daily sales, a public image that has been compromised and a loss of revenues for wages that are paid to non-working personnel. ©2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 13

revised 1.1.07 Topic Entering the Entering the restaurant Restaurant 1. Enter through the front door only and lock it behind you. Disarm the security system. If the alarm goes off, make certain you call the alarm company and give them your name and the correct cancellation code. A second code should be established with the alarm company in the event that you are a hostage. This code would alert them to call in a silent alarm to the police. This simple procedure could save lives. 2. After accessing the kitchen, turn on ALL electricity. 3. The gas appliances (grill and deep fryers) should be checked and turned on as soon as possible to determine if they are working. 4. Make notes of any problems that exist but are not critical to the opening and use this as a “to do” list as soon as time permits that day. Make these minor items “priority” so that they don’t get progressively out-of-hand before action is finally taken. If any problems exist - take immediate action to resolve the problem. If you are unable to fix it - call for professional servicing immediately. Leaving the restaurant Leaving the Restaurant 1. Check all equipment to make sure it has been properly turned off. 2. When the last person is out, lock all doors and set the alarm. Fire Safety Fire Safety The following safety reminders do not deal with equipment directly, but rather with the specific situations that cause the most problems for restaurants when they are inspected by their local Fire Department: 1. Do not store any boxes or flammable items near or within three (3) feet of your electrical transformer or circuit breaker boxes. 2. Do not stack full or empty boxes within eighteen (18) inches of the ceiling or fire sprinklers. 3. Do not tape any circuit breakers in the “on” position for and reason. If you must, make sure they are not accidentally turned off nightly (i.e., refrigeration) for any reason. Use color markers to mark them appropriately. 4. Do not block (even temporarily) the means of egress from your workspace. Keep your back door area clean at all times. 5. Do not stack deliveries or empty boxes in the hallway outside your back door. 6. Verify that all fire extinguishers are accessible and charged. 7. Do not use or store any inflammable liquid in the restaurant for any reason whatsoever. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 14

revised 1.1.07 Topic Company See Safety Policy Form at the end of this Section. Safety Policy Emergency When an emergency arises, the manager’s first concern is to ensure the Procedures safety of guests and employees. Property damage, guest service and legal effects are of secondary importance. There may be events, which occur that will require the emergency closing of the restaurant. If there is ever a real danger to the guests and/or employees of the restaurant, it is imperative that the manager takes whatever action is necessary to protect life and limb. It is easy to write in a manual the importance of remaining calm and proceed in an orderly manner, but it is quite another thing to actually remain calm in the face of a crisis. The only thing that does make sense is to be prepared and to prepare your employees. Be sure you and they know where the exits are, where the fire extinguishers are, and that they are trained to know what to do in the event of an emergency. Once the immediate nature of the emergency is over, advise the corporate office. The corporate office will be anxious to help. The following precautions should be taken to prepare for possible emergency situations: Emergency All restaurants must have emergency exits that are clearly marked Exits with lighted signs. These exits should be used only when evacuating the restaurant in emergency situations. Emergency exits must be clear of all obstructions at all times. Check exit lights once each week and keep an extra light bulb on hand. Check the emergency lighting system monthly, and make sure you have a working flashlight with strong batteries. Check your flashlight monthly. Testing the When an emergency exit door is opened. an alarm should sound. This alarm Alarm needs to be tested monthly by the manager during non-operating hours. Replace the battery annually whether it needs it or not. Alarm Keys One key to turn off the emergency exit alarm should be kept in the manager’s key box or in the desk. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 15

revised 1.1.07 Topic Emergency Contacts The below information should be posted by all restaurant telephones. Emergency Contacts Problem Name FIRE Fire Department Burglary/Robbery Police Department Severe Public Disturbance Police Department Public Disturbance Mall Security (when applicable) Bodily injury (severe) EMS Paramedics Alarm Alarm Company Robberies Robberies can occur at any time. The first responsibility of the manager is to protect guests and employees from harm. The manager and employees are not to do anything that might jeopardize an employee or guest by adding to a potentially violent situation. I. ROBBERY a. Try to stay calm. Quite often robbers are nervous or under the influence of alcohol or drugs. b. Be cooperative. Answer questions promptly and courteously, but do not volunteer any information. Follow the robber’s directions, as long as they do not harm any other person. c. DO NOT try to be a hero! Never attempt to use kitchen tools, such as knives as items of defense. d. DO NOT try to disarm a robber. e. You may certainly defend yourself or others if the robber actually starts to hurt you or another person. This is a personal decision. Try not to endanger yourself or other people. Necessary defense actions should minimize danger. f. If a robber threatens violence try to talk to them in a slow, soft, deep, calm voice and manner. Ask them not to harm anyone and reassure them you will do whatever you are told to help them get what they want. It is your objective to get them to leave as quickly as possible. g. Note physical characteristics of the robber, i.e., hair color, eye color, height, weight, voice, clothing, tattoos, scars, and any other distinguishing characteristics. II. DURING A ROBBERY If the police arrive while the robbers are still in the restaurant, do the following: a. Remain calm. b. Continue to cooperate with the robber. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 16

revised 1.1.07 Topic c. Stay away from any windows. d. Avoid calling attention to the fact that the police have arrived if the robbers don’t know it! e. Use good judgment. Think long and carefully before doing anything! III. AFTER ROBBERS LEAVE THE RESTAURANT a. Call for medical attention if needed. b. Call the police. Provide them with the following information as soon as possible: 1. Indicate the name and address of the location robbed. 2. Provide the number of robbers and a brief description of them. 3. Give a description of any vehicle seen, including license plate if possible and the direction it headed away. c. Prevent witnesses from discussing the incident among themselves. This quite often distorts the facts and confuses people. d. Do not allow anyone but the police or needed medical personnel to enter the areas where the robbers were. Do not allow anyone there to leave the area. e. Do not touch any items the robbers touched. f. Do not touch any items the robbers may have left or dropped. g. Continue with business, if possible. h. Pull the cash drawer and count it when the police OK. i. Notify the corporate office. j. Notify the insurance company. k. Do not tell the police or any one else the amount of money you think might have been taken. Advise the police that you will let them know as soon as you audit the money. (This usually prevents the news media from picking up the information and promoting it). l. Cooperate fully with the police in every way possible except as outlined above. Answer questions completely and factually to the best of your knowledge. Assure the police you and your employees will be available when needed and that you will view a lineup if necessary. Schedule and pay your employees to get them to cooperate with the police and to go to a lineup, if necessary. m. Instruct your employees to say as little as possible about the robbery to help prevent additional robberies. Firearms and Weapons Cheeburger Cheeburger Restaurants, Inc.’s policy is that all firearms and other weapons are forbidden at the restaurant and adjacent premises. No exceptions are allowed to this policy. ©2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 17

revised 1.1.07 Topic Guest injury or It is important that the manager and employees be trained on what to illness do in case of guest injury or illness. It is the responsibility of the manager to make sure that this training occurs. Assisting injured or ill guests If a guest becomes injured or ill, follow these guidelines: • Contact emergency services, paramedics or an ambulance at once if there is any possibility that their assistance may be required. • Be caring and compassionate, but professional. • Minimize the disruption to other guests. • Assure other guests that the injured or ill guest is receiving attention and that the required actions are being taken. If assistance is needed, do not hesitate to ask if a Doctor or Nurse is available, • DO NOT move an injured guest. • DO NOT transport the guest to a hospital or medical facility in your car or a company vehicle, and do not ask an employee to do so. • DO NOT state the company is in any way responsible or liable. • Express sympathies that the guest is injured or ill, but do not apologize as if it were the restaurant’s fault in any possible way. • DO NOT discuss any condition or defect on the premises that may have caused an accident. • Complete an Incident/Accident Report (See Form # I- 4) while the details of the incident are still fresh and clear in your mind. This form must be completed any time a guest is involved in an accident or becomes ill in the restaurant or on the premises. Be sure and get the names and phone numbers of witnesses before they leave. • Notify Corporate Office Employee injury or . . illness If an employee is injured or becomes ill on the job, take the following action: • Determine the nature of the illness or injury. • Call 911 or Emergency Medical Services if the injury is serious or if you do not know the extent of the injury. • See that the ill or injured employee is given the necessary attention as quickly as possible. Use the first aid kit or get the employee to the nearest appropriate medical facility as quickly as possible. If the employee is unconscious, a manager or key employee should accompany them to the medical facility to fill out and sign the medical Referral Form. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 18

revised 1.1.07 Topic • An Employers First Report of Injury (See Form #E6) and an Incident/Accident Report (See Form #1-4) must be completed for all employee accidents or injuries involving an employee, no matter how minor the incident may seem at the time. Even if it is inconsequential at the time, fill the forms out and place it in the employee’s personnel file (they may be needed later). If the employee requires medical attention or misses work due to the incident at a later date, notify the corporate office. Disturbances In the event of disturbance at your restaurant, follow these guidelines: Disturbances inside the restaurant In the event of a fight or other disturbance inside the restaurant, follow the procedures below: a. DO NOT get involved or try to breakup the fight or disturbance. b. DO NOT come to anyone’s rescue. c. Attempt to clear other guests from the immediate area and protect them from harm in whatever other way is appropriate. d. Note descriptive features of the participants, especially weight, height, color of hair and eyes, identifying features such as scars, tattoos, clothing, etc. e. Note the type of vehicle involved, if any, and the make, model, license plate. color, and number of people in or on the vehicle. f. Call the police or 911, and give them the following information: 1. Your name and title. 2. Name and address of the restaurant. 3. The type of disturbance. Disturbances outside the Disturbance outside the restaurant Restaurant In the event of a fight or other disturbance outside the restaurant, DO NOT LEAVE THE RESTAURANT. Follow the procedures outlined above. Fire Guidelines If a fire breaks outs in the restaurant, management’s primary responsibility is to ensure the safety of guests and employees. There is no time for error during a fire. Employees must be made aware of the following procedures so they can effectively handle a fire emergency. Employees must know where all fire exits are located. They have a responsibility in the event of fire to help the guests and any other employees who may need assistance to safety. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 19

revised 1.1.07 Topic Kitchen Fire I. KITCHEN FIRE a. Evacuate the hazard area of non-essential persons. b. Call the fire department immediately. c. Use a portable fire extinguisher if necessary and appropriate. Be sure the fire extinguisher used is properly rated for the type of fire being extinguished! d. While trying to extinguish a fire, be careful that you and others do not become endangered during the process. e. If the fire is small and it is totally safe, attempts may be made to put out the fire. f. Borrow additional fire extinguishers from adjacent stores if possible - it is in their best interest that you get the fire extinguished. Fires must be reported to the manager, the mall management (when applicable) or an authorized executive immediately, as well as the corporate office. If a fire breaks out in any area other than the kitchen, immediately consider the danger to guests and employees. If there is any possible danger to them, evacuate the area immediately. If there is no immediate danger to anyone, concentrate on putting out the fire. if possible. DO NOT endanger yourself or anyone else in the process. If the fire is not extinguished immediately, call the fire department. Take any precautions necessary to protect the guests and employees. Close any possible doors to slow the spread of the fire, and turn off the air conditioning fans or any other fans that could feed air to the fire. Anyone attempting to put out the fire or keeping an eye on it should stay between the exit door and the fire to ensure a safe exit if it gets out of control. Portable Fire II. PORTABLE FIRE EXTINGUISHERS Extinguishers Portable fire extinguishers are designed to put out small fires only. To avoid facial injuries, do not release the chemical near large fires. Keep fire extinguishers in areas that are free of obstructions for quick access. Make sure that portable fire extinguishers are strategically placed in areas not covered by the automatic fire control system. Contact the local Fire Department for recommendation and approval. Do not move fire extinguishers once they have been placed by the Fire Department without the Fire Department’s approval. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 20

revised 1.1.07 Topic Inspect the gauges on fire extinguishers that have them every month to be sure they are fully charged and safe. They must be recharged immediately if not in the proper range. A professional must check portable fire extinguishers every year. Services are available on a contract basis to monitor and charge your extinguishers. They also loan equipment in the event your extinguisher(s) must be removed for service. Fire Extinguisher Codes III. FIRE EXTINGUISHER CODES Fire extinguishers are labeled according to the type of fire they can be safely used to extinguish. The universal fire extinguishers codes are as follows: A. A/B/C - May be used to put out most types of fires, including wood, paper, cloth, many plastics, flammable liquids and gases, grease and electrical. B. B/C - May be used to put out only fires of flammable gases and liquids, grease and electrical. CAUTION DO NOT use water on grease fires! Fire extinguishers must be recharged immediately after any use. even if only partially discharged. Fire extinguishers must be checked and the tag updated every 12 months. Fires are dangerous and costly. Ensuring the safety of guests and employees is one of management’s primary responsibilities. Therefore fire prevention should be a top priority in restaurant maintenance. Bomb Scare In the event a call is received at the restaurant stating that a bomb has been placed on the premises, follow the listed directions: 1. Stay Calm. 2. Ask the caller to repeat the message and listen carefully. 3. Make a note of: • exact words used in the call (paying careful attention to location, type of bomb and the time the bomb is set to go off). • any identifying features of the caller (voice, accents, background noise, etc.). 4. Call the police immediately. 5. Notify the corporate office, the mall management (when applicable), or an authorized executive immediately. 6. Clear the restaurant! © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 21

revised 1.1.07 Topic Natural . Disasters When a natural disaster, (such as a hurricane or tornado) occurs it is management’s responsibility to ensure the safety of the guests and employees above any other consideration. This can best be accomplished by taking certain precautions and being prepared beforehand: • Be aware of the type of potential natural disasters that may occur in your geographical area and be prepared to react as quickly as possible to watches and warnings issued. • Keep a heavy-duty flashlight, a pipe wrench, a screwdriver and a portable radio in the restaurant at all time Hurricanes A. Advisories and Bulletins The National Weather Service will issue warnings on radio and television if there is any indication of an approaching hurricane. Advisories and bulletins will be issued frequently telling where the storm is located, the intensity of its winds, and the speed and direction of its movement. It is the manager’s responsibility to be aware of local weather forecasts and to prepare a contingency plan of action. If a hurricane moves toward the mainland, “hurricane watch” notices are issued. A hurricane watch does not constitute a warning that conditions are imminent. Rather, it indicates that the area in the hurricane watch should begin necessary preparations. Make sure the following supplies are available: 1. Materials to secure all windows. 2. Sandbags to place around all doors so water cannot enter. 3. Flashlights with extra batteries. 4. Ropes to tie down loose objects outside, on the roof, trash enclosure doors, etc. 5. Transistor radio with extra batteries. 6. Portable refrigeration, if possible. If not available, place a tentative order for dry ice to make certain your vendor has enough on hand to meet your needs; 7. Fire extinguishers that are fully charged. If not, arrange to have them charged. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 22

revised 1.1.07 Topic C. Hurricane Warning Hurricane warnings are issued when it is determined that the hurricane is expected to make landfall in a particular area and where the full or major effects of the hurricane (high winds and water) will be felt. Hurricane warnings are usually issued 24 hours beforehand, but this is not always possible. Management should remain calm and take the following safety measures: 1. Listen to the radio and track the movement of the hurricane. 2. Tie down everything possible on the outside, the roof and the trash enclosure, etc. 3. Secure all glass. 4. Place waste cans and other loose items inside. 5. Fill clean, sanitized large containers and sinks with water. 6. Place all perishable items and small items into the walk-in coolers or freezers as is appropriate. 7. Plan and advise everyone as to the best evacuation route. 8. Arrange with employees and other managers when, where, and how to get in touch with each other once the storm is over. If telephones are not working, be certain you know where the person is staying. 9. Before leaving, turn off the electricity to everything but the walk- in coolers and freezers, secure the doors to the greatest extent possible, and turn off the gas at each appliance, if applicable. CAUTION While the corporate office does not recommend it, we are aware that some people will insist upon staying with their restaurant during a hurricane. We strongly recommend the restaurant be totally evacuated upon the issuance of a hurricane warning. However, if someone insists on staying at the restaurant and risking death the following safety measures must be taken: a. Stay indoors. DO NOT go out in the brief calm that is the eye of the hurricane passing over. This lull will end abruptly with strong, dangerous winds from the opposite direction. b. Stay away from windows and doors. c. Keep the radio on as long as the power stays on. If the power goes out, switch to listening to the radio on battery power every hour on the hour, only to preserve batteries. Tune the radio to the emergency broadcast band as directed. Make sure you have extra batteries. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 23

revised 1.1.07 Topic Outdoor and indoor hazards are usually present after a hurricane. It is management’s responsibility to inspect the restaurant and premises and to take the following precautions. A. Watch for loose or dangling electrical power lines and report these immediately to the power company or local authorities. B. Check all food and sanitary supplies to be sure they are in no way contaminated due to the lack of refrigeration, high water, wind damage, etc. Do not open any walk-in doors until the power is back on, unless you have portable refrigeration or dry ice to maintain low temperatures. If dry ice has been used, do not to go into a closed walk-in full of deadly carbon dioxide! C. DO NOT use any food or sanitary items that you are not 100% sure are safe. Throw away any questionable items after recording the amounts to be discarded for insurance and inventory purposes. D. DO NOT refreeze any food items that have been thawed. If still good, the food must be used within its remaining short lifetime or must be discarded. E. DO NOT use water from the taps on any food or sanitary items until the Health Department or the Environmental Agency has certified that the water supply is safe. Even then, it may be necessary to run off a large amount of water from the pipes to get to perfectly safe water. Listen carefully to public directions or speak to the authorities. Follow their instruction to the letter. F. Take extra precautions to prevent fire during the reopening process. The water pressure will probably be low and the fire department will probably be slow to respond because they are busy pumping out areas, road blockages, etc. A fire at this time could totally destroy the restaurant. Tornadoes If there is any indication that a tornado might occur, the National Weather Service will issue a tornado watch and/or warning on radio or television. It is management’s responsibility to know the meanings of the different terms, and to take whatever action is necessary to ensure the safety of guests and employees. I. Tornado “Terms’ • Severe thunderstorms - Danger to guests and employees outside the restaurant from frequent lightening, damaging winds up to over 75 miles per hour. hail up to 3/4” or more. and heavy rains and possible flash flooding. Elderly guests should be warned about leaving the restaurant until these have passed over. Loose items outside the restaurant should be secured or brought inside to prevent their blowing through the windows. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 24

revised 1.1.07 Topic • Severe weather watch - Possibility of tornadoes, severe thunderstorms, frequent lightening, dangerous wind and hail. Take the same precautions as above. CAUTION: While it is very dangerous to stay with the restaurant during a hurricane, it is suicide to stay if you know a tornado is coming. We strongly recommend the restaurant be totally evacuated upon a tornado warning. • Tornado watch - Tornadoes are expected to develop. Same precautions as above, plus follow the procedure below: Tornado Watch Procedures • Check your restaurant to be sure you have a flashlight with batteries, candles, matches, and a transistor radio with batteries. • Keep your radio on and listen for the latest weather service advisories. Continue to watch the sky. • Tornado warning - A tornado has been sighted visually or on radar. Same precautions as above, plus follow the procedure below: Tornado Warning Procedures • Your best protection is to remain in the restaurant. However be aware of the shelter locations in your area. You may be advised to vacate your restaurant if it is in the expected direct path of a tornado. • If you are in the expected direct path of a tornado, and time permits, turn off the gas. electricity and water, in that order. DO NOT endanger yourself or anyone else in order to do this. • Tornado - A violent vortex characterized by a funnel shaped cloud extending from a thunderstorm to the ground. During a Tornado If you see or hear a tornado approaching, take cover under heavy equipment in doorways or in the center of the restaurant. Stay away from windows and the outside walls of the restaurant. After a Tornado • Use extreme caution in leaving the restaurant as there may be dangerous items that will fall upon opening the doors. Caution everyone before allowing them to move that there may be dangling electrical lines inside or outside the restaurant. Short circuits could also make equipment dangerous to touch, so warn everyone about this too. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 25

revised 1.1.07 Topic • Warn everyone that there may be gas leaks; so they should not do anything that might cause a spark (do not light matches, candles, etc.). Smell for gas and if it is present: • Open all doors, carefully, but fully. • Turn off the main gas valve. • Get everyone out of the restaurant as quickly and as safely as possible. • Notify the gas company and the local authorities. • Stay in the area in order to warn anyone approaching the restaurant. • If any electrical appliances are wet, perform the following tasks in sequence. Be sure you are not wet or standing in water while performing these tasks: • Turn off the main power switch. • Pull the plug on the units. • Dry the appliances. • Reconnect the appliances. • Turn on the main switch. • If circuit breakers trip when power is restored or turned back on at any point, immediately turn off the main switch. Inspect wiring, appliances and equipment visually for short circuits. If they are found and repaired, return the power to the unit. If they are not, call an electrician. • Check your food and water supplies before using them. Food that requires refrigeration may spoil if the power is off too long. • Report broken water lines or sewers to the authorities. • Keep listening to your radio for advisories. • Advise the corporate office. Power Failure When a power failure occurs, follow the guidelines listed below: I. Responsibilities • Do not immediately close the restaurant, as power failures are usually short in duration. The restaurant’s emergency lights should come on right away. • Continue to serve your guests using menu items and beverages that do not require cooking or electricity, such as sandwiches, salads, etc. • Operate the cash drawer manually, using the special key to open it. • Instruct employees to open refrigerated areas as little as possible to preserve the temperature as long as possible. • Call the electric company to see how long they think the power will be out. • To avoid a power surge that will cause damage to equipment, the building, etc., turn off all the electric circuit breakers, and then turn them on one at a time. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 26

revised 1.1.07 Topic In areas where power failures are a frequent occurrence, emergency candles should be kept readily available and used during power outages. Emergency candles should not create afire hazard. II. Portable refrigeration In the event a power failure is expected to be of long duration, over 8 hours. it is recommended that backup refrigeration (such as a refrigerated truck) be utilized. Locating a source for this before the emergency occurs is the best procedure. Also, make arrangements for after hours procurement. III. Dry Ice Procedure If portable refrigeration is not available. dri ice may be used as a temporary alternative. However, dry ice can be dangerous if it is not handled properly. The following safety measures should be strictly enforced: a. Dry ice is solidified carbon dioxide. Because carbon dioxide can cause unconsciousness, use it only in well-ventilated areas. People entering a walk-in that contains dry ice must leave the door open. Never remain exposed to dry ice for long periods of time. b. Contain the dry ice in an open Styrofoam or cardboard container, or any open container except metal. c. Wear gloves or use oven mitts at all times when handling the container of dry ice. Temperatures are extremely cold (-l.1OF). Avoid any body contact at all! d. To dispose of dry ice, place it in a sink and evaporate it quickly under running cold water. DO NOT place dry ice outside or in a place where someone might get hurt. Water Service Interruption Water service is seldom interrupted. If it is a planned interruption, you will be notified by the supplier and told the expected length of time. Even in the case of unplanned interruptions you will probably be advised if it is going to be any significant length of time. If at any time, the water is thought to be contaminated in any way, immediately stop using it and call the supplier. The name and number of the supplier of water, like everything else, should be on your Authorized Services and Vendor List (See Form # A-4). After calling the supplier, call the corporate office. DO NOT start using the water again until you are sure it is safe. Let the water run continuously from one place and keep monitoring it. It may clear up in a matter of time. When notified that the restaurant will be without water, management should direct employees to: © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 27

revised 1.1.07 Topic A.Wash all dirty items so they will be available for use. B.Fill sanitized large containers with water. C.Make a cleaning solution in one of the large sinks for wiping down tables that have been cleared. D.Lock and/or place signs on the restrooms to prevent use. E.Check which pieces of equipment require water for refrigerant cooling or other reasons, and shut down those pieces of equipment as appropriate. Resumption of Water Service Upon restoration of the water service after interruption, it is quite likely that the water will be somewhat contaminated. Remove the flow control nozzle from one of the faucets and continuously run water before restarting equipment using water or using the water for guests or employees. Following the preventive maintenance procedure below is one of the best ways to reduce drain blockage. A. Be sure floor drain covers are kept in place. Clean them each night. B. DO NOT pour grease down drains! C. After rinsing and/or washing greasy items, flush the drain thoroughly with cold water. This solidifies small grease particles that may still exist and sends them through the drainage system. If a drain becomes clogged, use a plunger. When clearing drains, limit the use of water as much as possible. If the problem cannot be resolved with a plunger, try a hand-operated snake. If that does not eliminate the problem, call a professional drain cleaning service or a plumber. Gas leaks 1. Procedures Whenever there is a noticeable smell of gas in the restaurant and the source is not immediately found, take the following steps: 1. Extinguish all open flames. This includes smoking materials, and gas operated equipment that is running, equipment fans and all pilot lights. 2. Open all exterior doors and operate all fans to move fresh air through the restaurant. 3. Call the gas company for emergency service. Again, the name and phone number should already be your Authorized Services and Vendor List. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 28

revised 1.1.07 Topic 4. If a strong odor of gas builds up or continues, evacuate the restaurant. Use the emergency exits, if necessary. Encourage the guests and employees to remain calm and direct everyone away from the building at least several hundred feet. 5. Advise the corporate office. 2. After Repair When you are certain the gas leak has been repaired, be sure that all gas valves are turned off and turn the main gas back on. Then turn each individual gas valve on and re-light each individual piece of gas equipment and each pilot light. Carefully smell the air to be sure no gas is still leaking. If you detect no odor in the air, proceed. If you continue to detect an odor, go back to the above procedure and repeat it. Restaurant Closing Leave the restaurant clean and ready to open. if possible. The following steps should be taken before leaving the restaurant, except in cases of the most urgent danger. 1. Leave some lights on inside to prevent vandalism. 2. Remove all cash from the cash register drawer and take it with you or put it in a secure place. 3. Lock all doors securely. 4. Notify suppliers as soon as possible of the closing and the expected re- opening date. 5. Do not shut off the refrigeration. 6. If the electricity must be shut off, go to the main electrical panel and pull the lever to the off position. Also turn off the circuit breakers on the smaller panels. just to be safe when the power is 7. Turn off all equipment completely, including any gas valves and electrical circuit breakers. 8. Turn off the gas at the main cutoff. 9. If the refrigeration will be off, try to obtain dry ice and place in the coolers and freezers. 10. Notify the corporate office. Evacuation When the restaurant is ready to reopen, use extreme caution and care. Check to make sure that circuit breakers are off before turning on the main electric switch. Make sure all gas valves inside the restaurant are turned off before turning on the main gas valve. Make sure the electricity is on and the exhaust fans have run for several minutes before turning on individual gas valves and lighting pilot lights on gas equipment. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 29

revised 1.1.07 Topic Always be prepared to evacuate guests and employees! Become familiar with the exits and crowd handling techniques to insure safe evacuation and orderly crowd control. When a situation requires the evacuation of the restaurant, use the following evacuation announcement to notify guests: “Ladies and gentlemen, may I have your attention please. A situation has arisen whereby we must ask that you evacuate the restaurant immediately. There is no cause for alarm. Please walk to the exit nearest you. Our staff can help anyone needing assistance. Again, there is no need for alarm. Please walk to the exit nearest you. All exits are marked with illuminated signs. Please walk to the exit nearest you”. © 2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 30

revised 1.1.07 CHEEBURGER CHEEBURGER RESTAURANTS, INC. SAFTEY POLICY Safety and Health in our business must be a part of every operation. Without question, it is every employee’s responsibility at all levels. It is the intent of the company to comply with all laws. To do this we must constantly be aware of conditions in each individual’s work area that can produce injuries. No employee is required to work at a job he or she knows is not safe or healthful. The employee’s cooperation in detecting hazards, and in turn, controlling them, is a condition of employment. The personal safety and health of each employee of the company are of primary importance. The prevention of occupationally induced injuries and illness is of such consequence that it will be given precedence over operating productivity whenever necessary. To the greatest degree possible, management will provide all mechanical and physical facilities required for personal safety and health in keeping with the highest standards. We will maintain a safety and health program conforming to the best practices of organizations of this type. To be successful, such a program must embody the proper attitudes toward injury and illness prevention on the part of the management and employees. It also requires cooperation in all safety and health matters, not only between management and employees, but also between each employee and his/her fellow workers. Only through such cooperative effort can a safety program in the best interest of all be established and preserved. Our objective is a safety and health program that will reduce the number of injuries and illnesses to an absolute minimum, not merely in keeping with, but surpassing, the best experience of other operations similar to ours. Our goal is zero accidents and injuries. Our safety program includes: 1. Providing mechanical and physical safeguards to the maximum extent possible. 2. Conducting a program of safety and health inspections to find and eliminate unsafe working conditions or practices. to control health hazards and to comply with the safety and health standards for every job. 3. Training all employees in good safety and health practices on a quarterly basis. Training will cover first aid, accident prevention, and proper lifting procedures with back belt information. New employees will receive safety training during new hire orientation. 4, Developing and enforcing safety and health rules and requiring employees’ cooperation with these rules as a condition of employment. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 31 page 1 of 2

revised 1.1.07 SAFETY COMMITTEE The Safety Committee is responsible for maintaining and implementing Cheeburger Cheeburger Restaurants, Inc. Safety Policy. The committee is to convene on quarterly basis as well as conduct random safety inspections of each store inspections of each store should be performed at least 6 times per year. Store managers may or may not be informed prior to the inspections. A member of the committee will complete a Managers Visitation Report (M.V.R.) during the inspection. • Members of the Safety Committee include: • Director of Operations • Human Resources Manager • Training Manager • 2 Store Managers • 2 Front of the House Employees (from different stores) • 2 Back of the House Employees (from different stores) © 2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 32 page 2 of 2

revised 1.1.07 CHEEBURGER CHEEBURGER SAFETY Topic Cheeburger See a copy of the Safety Policy at the end of this section. Cheeburger The objective of the safety program is to provide a safe environment for Restaurants, Inc customers and employees. Safety Program Accidents: “Accident” is defined as an event, which is not expected. The cause of Definition which was unforeseen. The cause of an accident is unforeseen because someone made a mistake. Accidents: Not all special events are covered by insurance. The costs, when Casualty or tied to the following, are expensive. Mishap Lost time for injured employees Hiring and training replacements The effect on other employees and their attitude about Cheeburger Cheeburger and its employee’s. Service disruption for the customers and our employees. Spoiled food and damaged equipment. Time spent on paperwork tied to a special event. Staff can be doing something more productive. Conclusion Any way you look at it. “accident” as a special event, is defined as a loss to the entire operation. Prevent the losses and Cheeburger Cheeburger is a more profitable operation. Cheebuger Cheeburger Safety Policies Safety Gloves Safety gloves are provided for slicing machine and knife work. It is mandatory to wear a glove while cutting food. Lifting 25 lbs. Do not lift any object over 25 lbs., without a back brace. Do not lift any & UP object over 50 lbs., by yourself. Remember, lift with your legs and have your back in a straight up position. Injury reports Report any work related injuries or injuries to a customer to your manager immediately. Failure to report a personal injury may disqualify you from Workers Compensation benefits. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 37

revised 1.1.07 Topic Customer Immediately report any customer injuries or customer safety problems to injuries or your manager. problems Unsafe equipment or Immediately report any unsafe conditions, equipment or damaged property damaged and facilities to you manager. facilities Job safety Ask your manager for help before starting any job you are not sure Think safety 1st how to do. This includes the use of equipment you have not used in the store before. Circuit breakers Do not tape any circuit breakers in the on position. Verify that all fire fire extinguishers are accessible and charged. Do not block, even extinguishers temporarily the walkways leading toward the doorways. Keep all exits and exits clean and clear at all times. Machinery Do not use any equipment unless you not trained to use it. Learn & how to equipment use the equipment right the first time~ Ask you manager for help. You operation must be 18 years of age or older to operate slicers, mixers and food blenders. Safety guards Check that all safety guards are in place before you use any machinery or equipment. Ask your manager. Ladders Stepladders should be set up on flat floors with all 4 legs firmly on the floor. Step only on the steps that are safe. Never step on the top 2 steps. Clean as you go Clean-up, pick-up, and sweep-up your work areas as you go. Keep you counter-top sanitized, and your kitchen clean. A clean kitchen is a safe Cleanliness Wash thoroughly before food or drink handling and eating. Wash thoroughly after using chemicals, detergents, and entering bathrooms for any purpose. Practice clean habits at work. Clean is safe. Do not store personal items on or about food areas. Be very careful when working with chemicals and detergents. Using chemicals Read the MSDS, labels, and cautionary statements first. If any & detergents chemicals splash in your eyes, get help and rinse your open eyes with water for 15 minutes. You will need medical attention. If any part of your body comes in contact with unsafe chemicals or detergents, rinse with soap and water and seek medical attention if needed. Tell you manager and he or she © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 38

revised 1.1.07 Topic Food handlers Food handlers must have their hair restrained by the use of a cap & hair covering while at work. The hair must be tucked up inside the hat. Knives Do not carry knives or other sharp items upright. Walk with knives pointed down and with the blade behind you. Storage Safely stack and store all items in such a manner that will be easy for anyone to remove them. Store the heaviest items on the bottom of any stack. Do not stack full or empty boxes within two feet of the ceiling or fire sprinkler. Do not stack boxes or deliveries outside the back door. Do not store or use any inflammable liquid in the restaurant. Awareness Be alert. Avoid colliding with other workers to prevent falls, cuts and burns. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: SAFETY 39

revised 1.1.07 Section III. Management

revised 1.1.07 GENERAL MANAGEMENT PRINCIPLES Topic Details Basic A manager is responsible for the smooth operations of the store and Management productive and efficient employees. While many books have been written Guidelines on effective management, there are some basic guidelines. Desire The desire to have good working habits is important as a manager. Will power and self-discipline help to assure the focus needed on the job. These traits help to change habits that are counterproductive to your efforts. Selection Be sure to focus on the tasks only a manager should do. Be sure to do things right and to the right things. Remember to delegate work to others as appropriate. The Team Watch for efficient use of time and time wasters. Your team can be productive or let minutes and hours slip by. Be sure your employees are on task and pulling together. Goals and The manager’s work is driven by the goals of the organization and the goals Objectives of the store. It is important to schedule and prioritize based on the goals. Changes must be made when goals change. Prioritizing Setting daily priorities can be a key to success. List jobs in order of importance. Delegate tasks that can be handled by others. Always attack the most important, and usually most difficult, tasks first. Building Most tasks require several steps to complete them. Long range goals are Blocks reached by accomplishing short-range objectives. Create daily “Hit Lists” and make goal setting a way of life. Do it Now! Have a “do it now” attitude. Start controlling your time today. Identify the most important task and just get started. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 1

revised 1.1.07 Topic Details Fundamentals When you learn to delegate to others, you will have time to handle tasks in Delegating that should only be done by a manager. You will also have time to deal with the emergencies and surprises. Know your Selecting the right person is a key to effective delegation. This means your Personnel need to take the time to hire the right people, train them right and understand their skills and capabilities. Move Slowly Learning what to delegate and to which employee takes time. Confidence and a trusting attitude towards your employees takes time. Work on it every day. Delegate Be sure to delegate tasks consistently and fairly, Employees will begin to Consistently expect to be called on. Even new employees will expect to be given some extra responsibilities. Be sure to share the good and bad tasks equitably. Allow When you involve your employees in deciding what to delegate, and to Participation whom, you will get motivation and commitment. Give Authority When you delegate a job be sure that the necessary authority is also delegated. Most jobs need the skills plus the authority to get them accomplished. This also allows accountability from your personnel. Communicate When delegating a task, be sure you are clear about results expected, the time Clearly frame, the authority being given to perform the job, and the form and frequency of reporting back that you expect. nsist on Ask employees to report periodically on progress and problems. You want to be Feedback able to give input in order to help them move the project along. Notice employee - initiated communication and manager - initiated communication. Reward Good Be sure to continually reward desired behavior. Find something positive about Performance the work and comment on that first. Keep giving verbal rewards on work well done. De1egate and It is important to know the results expected from the job. It is also important to Review for accept that the employee may have a better way of completing the task. Specific Results Don’t force people to do things “your way.” © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 2 I

revised 1.1.07 Topic Details Cross Training As a manager it is important to observe a trainee on their solo day to validate job knowledge and performance. Be sure to “sign-off’ on the new hire before letting them function on their own with the guests. Training involves existing employees as well as new hires. Most employees should be cross-trained. Cross training allows employees to advance. It also allows flexibility in scheduled. Cross training should be handled the same way as training new employees. Cross training allows more effective use of employee talents. Quality Quality should be on the mind of the manager at all times. Product and staff Assurance quality must be checked before the guests detect any problems. Begin when you first arrive at your store. Check the exterior of the building for cleanliness and security. Follow the Management Checklists. Check the line carefully to be sure food is up to standards. Check carefully since this is where most problems occur. Look at the bar area for organization and cleanliness. Efficient bar staff will help to run a profitable bar. Schedule service staff with the flow of business in mind. Schedule no more than three table stations per server for maximum efficiency. Round out the staff by assigning the strongest servers through the floor. Give the serves who need more help the chance to work with experienced personnel. Check quality in all areas to ensure than guests always leave your restaurant happy and anxious to return. According to an old restaurant saying, when a guest has a great experience at a restaurant they tell three more people. When the experience is bad they tell seven. This is why total dedication to customer satisfaction on the part of every employee is vital to success. Ask yourself — What impression will your guests leave with? The answer should be a Wow impression that compels them to tell their friends what a great dining experience they can have at Cheeburger Cheeburger. Employee It is important to remember that the purpose for discipline of any kind is to Counseling and turn the employee’s behavior around to retain the person and that it should be Discipline approached in a positive manner rather then negative. The employee is to be given the opportunity to be aware that a problem exists, what they need to do to come up to the standards, how long they have to accomplish the improvement, and what will happen if they continue to fail to meet the standards. Consistency and fairness in dealing with all your employees will avoid many problems and make your job much easier in the long run. Remember that consistent discipline is not only fair, it is the law. Inconsistent discipline may be construed as discrimination. Counsel BEHAVIOR not PERSONAL PROBLEMS! At times, an Employee employee’s personal life may affect his or her job performance. You should Counseling not attempt to counsel personal problems. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 3

revised 1.1.07 Topic Details Often counseling involves not only good verbal communication skills but also good listening skills. Often times, just being a good listener will allow employees the opportunity to voice their concerns and solve their problems. Tactful employee counseling should be utilized to get at the heart of the problem and place the responsibility onto the employee for his or her own conduct. The following steps should be utilized whenever possible: 1. Remove any hostility - never make it a personal issue. 2. Ask the employee what their understanding is of proper policies and procedures relating to the situation at hand. If they say they don’t know, remind them of when and how they should have been aware (i.e., Employee Handbook). 3. Discuss if what they are doing presently is in accordance with those policies and procedures. 4. Ask the employee to make a plan to correct the behavior. 5. Summarize what the employee has stated - “ You state that you understand the proper procedure, you stated you are not following it, and this is what you plan to do in the future.” 6. Have the employee acknowledge everything you have discussed and make sure the employee completely understands why the behavior has to be changed. Insure all discussions are documented in writing. 7. Make sure the employee knows the consequences if the behavior does not change. Discipline Be aware that disciplining an employee can be very uncomfortable and, at times, embarrassing for both the employee and the manager. During counseling sessions DO NOT: 1. Talk down to the employee. Instead, give the person the feeling you are trying to help them and give them guidance. 2. Apologize to the employee for having to discipline them. 3. Downplay the seriousness of the situation. 4. Feel guilty…he employee must take personal responsibility for their 5. Confront or discipline an employee in front of guests or other employees. Discuss problems in private. 6. Discuss the situation with other employees unless the situation required it. At this point, inform the employee that you will be talking to others involved. Make sure that all counseling and discipline sessions are documented by using the Employee Problem/Solution Notice. If the employee refuses to sign the documentation, note it on the form and sign it. Another technique is to turn the notice over and write, “I refuse to sign this documentation” _______________________________ Employee Signature. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 4

revised 1.1.07 Topic Details Documentation Documentation is an important tool in the ongoing employee relations, process. Documentation takes only a few moments of your time and can save you hours, even days, of work at some future time. Documentation is a tool used to record and distinguish behavior, both positive and negative. Documentation must be used on a consistent basis, not to “pick on” an employee or group of employees. Documentation means committing an observation of behavior to writing Procedure 1. When to document: You should write down your observation of an effort, performance or behavior. ◊ After a counseling session or evaluation ◊ After observing unacceptable behavior ◊ After a rules violation ◊ After a guest complains ◊ After other negative occurrences ◊ After termination ALSO ◊ After extraordinary performances ◊ After observing positive guest relations ◊ After observing extra effort and strong teamwork 2. How to document: Proper documentation is not a difficult procedure. When faced with a documentable situation, do the following: ◊ Write down the date and time of day ◊ Briefly describe the occurrence ◊ Briefly describe the behavior of the employee ◊ Briefly describe action taken by you ◊ Briefly describe communications between you and the employee ◊ Briefly describe any follow-up required ◊ Sign your name and have the employee sign as well ◊ Place the documentation in the employee’s file and retain 3. Why to document: Documentation is primarily a tool to help with making decisions on employment issues. Documentation is useful for determining promotional opportunities and improving ongoing performance. Documentation is also a must when it comes to the termination process. By ◊ Identify and improve poor performance ◊ Identify and reward superior performance ◊ Let employees know where they stand ◊ Develop the proper reasons for termination of marginal employees ◊ Provide reference material should a lawsuit or unemployment claim develop from a termination. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 5

revised 1.1.07 SYSTEMS IN PLACE THE OFFICE • Opening/Closing Checklist • Schedules Maintained (Cost Out) • Security in Place • Guest Service • Cash Balance & Wait Check Out • New Hire Paperwork • Operations Report • Comment Cards • Inventor-v/Food Cost Analysis • Quarterly Equipment Maintenance • Incoming Inventory Handling • Gift Certificate Reconciliation • Invoice Vouchers FRONT OF THE HOUSE • Appearance Standards • Telephone Answering • Light and Music Levels • Retail Sales • Steps of Service • Side Work- Running/Daily/Weekly • Table Visitation • Bussing and Pre-Bussing • Communication-Round up! BACK OF THE HOUSE • Yield Tracking • Waste Control • Ordering Pars • Cleaning Schedules • Small wares Inventory Management • Linen Control Manage your PPPeeennnnnni iieeesss…… Your Dollars will Come! © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 6

revised 1.1.07 FRONT OF THE HOUSE Topic Appearance Appearance is an important part of the overall impression guests have of the Standards restaurant. This includes the appearance of both the store and employees. Dress Code Refer to the Food & Food Safety Section of the Operations Manual. Personal Hygiene Light & Music Levels Music The music that is played should be kept at mid-level volume. The volume will need to be adjusted during the day, according to the noise. It must always be at a levels in the restaurant. Lights All lights are always on. The light level will need to be adjusted throughout the day. The lights should be bright during the daytime. At dinner, lights should be adjusted to a middle level. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 7

revised 1.1.07 Topic 12 Steps of The steps must be administered in order for the guests to receive the best Service possible service. There are twelve important steps of service. 1. Greet all new guests within 30 seconds. 2. Present yourself and Cheeburger Cheeburger to the guest. Example: “My name is ... and I will be your server tonight.” 3. Answer any questions about the menu. Give the customer a chance to review the menu. Return in 3 minutes. 4. Take entire order, including drinks at one time. Repeat the order to the guest. 5. Ensure delivery of food in proper sequence. 6. Be sure that the order is complete and correct. Check to see if the guests need anything else at that time (i.e.. Drink refills, etc.). 7. Check back after guest has taken two bites of entrée. This is about two minutes. 8. Maintain table appearance by pre-bussing, checking drink levels, and removing clutter. 9. Offer after meal items such as coffee or a milk shake. 10. Present check upon removal of last plate. 11. Return with change or voucher within two minutes of guest payment. 12. Thank the guests sincerely and give a warm farewell. Invite them back for a return visit. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 8

revised 1.1.07 Topic Table In order to run a successful business, feedback from the guests is vital. A Visitation manager or key employee should be available to speak to every guest who enters the restaurant. The manager or key employee must visit every table when a problem occurs, regardless of the size of the problem. If a server suspects there may be a problem, he or she must contact a manager. The manager or key employee must approach the table and resolve the issue to the satisfaction of the guest. Bussing/ Pre- bussing Refer to the Server Training Section of the Operations Manual. Communication The most effective manager is one who has learned how to communicate. effective Communication tells employees that management knows they are important to management the success of the operation. Mutual respect through effective communication provides the new manager with tools for success. Roundups Round-ups are short meetings with all employees on duty. They are to be held at least two times each day by the manager. The best times are at 11:00 a.m. and 5:00 p.m. The purpose of the meeting is to inform everyone about what is happening in the restaurant. This includes features, specials, items to push, items that are low in the kitchen, or any special news. This is a great time to get feedback from employees. Logbook The logbook is a source of communication between the managers and the key employees. It is to be kept in the office at all times. The logbook is used to communicate information that pertains to the operation of the restaurant. This can include scheduling, food items that are low, equipment that needs to be checked or serviced or a large food order that is coming in. The logbook should be checked every morning when the opening manager enters the store. The manager must record in the logbook before leaving. Communication Good communication means everyone understands the message. The best tools managers are patient enough to ensure communication does not stop until everyone understands and retains the message. These tools help increase communications are: The logbook. Ten minute pre-shift and post-shift meetings. Bulletin boards Labor cards One-on-one conversation. Written one-on-one evaluations. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 9

revised 1.1.07 Topic There are many daily situations that require managers to communicate with other managers and with employees. Examples are: New hire who will start to train. New products. New or revised cooking techniques. And more. There are many opportunities to communicate frequently during the day. Communication involves information exchange and addressing problems. Telephone When the phone is answered you have the opportunity to make a great Skills impression. Always remember to: Answer in a bright and friendly voice. Thank the person for calling. State the name of the restaurant. Identify yourself. Ask how you can help. A smile can be Examples:Thank you for calling Cheeburger Cheeburger of Fort Lauderdale. heard in your This is Betty. How can I help you? voice! Thank you for calling Cheeburger Cheeburger. This is Betty. Can I help you? Always answer the phone by the third ring. Calls concerning employment should be referred to the Store Manager. Phone calls for employees should be handled by taking a message (unless it is an Retail In order to generate higher sales in the stores, it is important to push the retail Sales sales items. These include tee shirts, hats, and This will generate high dollar volume at low labor costs. Remember, it is also a way to get free advertising to promote your store and the franchise. Side Work SERVER SIDE WORK - AM Shift Running Shift Leader: The shift leader during a day shift will usually be the opening Daily/ Weekly server. The shift leader or opening server is responsible for the following: 1. Cut Lemon Wedges: This should be enough for the afternoon and AM Server evening shifts. Side Work 2. Make Coffee: Regular and Decaf. 3. Check the Restaurant to be sure it is clean and the tables are cleaned off. All of this is to be done before the first guest walks in the door. Before leaving your shift, you must have your section and side work signed Shift Leader out by the designated “Shift Leader” for the day. Be sure that everyone is maintaining side work during their shift. Check each server’s section and side work before allowing him or her to leave their shift. Do all opening side work. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 10

revised 1.1.07 Topic Coffee Keep fresh tea and coffee available for entire shift. Glasses & Ice Keep the soda, milk shake, beer and wine glasses stocked. Keep the ice bin full at all times. Stock all beer and wine. Drink Station Keep Pepsi machine clean. Keep lemons, teaspoons, and mugs stocked. Keep milk shake machines clean. Wait Station Keep a clean liner in the trashcan throughout the day. Keep station organized and sanitized at all times. Stock all paper products (paper towels, cups, straws, etc). PM Server Side work Before leaving their shift, servers must have their section and side work signed out by the designated “Shift Leader” for the day. Be sure that everyone is maintaining side work during his or her shift. Check Shift Leader each server’s section and side work before allowing him or her to leave their shift. The manager on duty must sign out the shift leader. Coffee Keep coffee available for entire shift. At the end of the night, empty the coffee and clean the coffeepots and Glasses & Ice Keep the soda, milk shake, beer and wine glasses stocked. Keep the ice bin full at all times. Stock ice, glasses, beer and wine at the end of the night. Drink Station Keep Pepsi machine clean. Break down at the end of the night. Keep lemons, teaspoons, and mugs stocked. Keep milk shake machines clean at all times. Wait Station Keep a clean liner in the trashcan throughout the night. Keep station organized and sanitized at all times. Stock all paper products, which includes paper towels, cups, straws, etc. Empty trashcans in the bathrooms and put in clean liners. Floor The floor must be swept and mopped or vacuumed. Tables and chairs should be moved and swept and mopped or vacuumed under. ALL All the tables should be wiped and sanitized. This includes the tabletops, under SERVERS the tables, sides of tables, booths and chairs. Bussing and Pre Bussing Maintaining table and restaurant appearance • Pre-bus, check drink levels, remove clutter. etc. • If anything is spilled on the table, wipe it with a clean towel • Do whatever it takes to make the guests happy. © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 11

revised 1.1.07 Topic Team Bussing Expedient table bussing reduces the wait time for our guests and keeps the entire restaurant flow running smoothly. Buss tables, regardless of where they are. The cleanliness of the restaurant is everyone’s responsibility. Tables may not sit unbussed for more than 45 seconds. Whether it is busy or slow, if you pass by an unbussed table, grab what you can, even if it is only one glass. Anticipate tables that are getting ready to turn. When Bussing a Table Move all glasses, silverware and condiments toward you on the table. Place silverware into one glass. Using a clean, damp napkin or towel: • Wipe condiments down completely. Place in correct position. • Completely wipe tabletop first. Insure any crumbs are not wiped onto floor. • After wiping table top, wipe chairs down next Never wipe chairs before tabletop. Replace ketchup, if used, salt and sugar when lower than ¾ full. Check floor for trash. Push chairs in. Sanitation when bussing tables is critical. Never use a napkin on condiments or a tabletop that has been used on, chairs or the floor. The last server to leave the table when bussing is responsible for replacing condiments, and for the final appearance check. © 2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 12

revised 1.1.07 CHEEBURGER GROUND BEEF INFORMATION AND GUIDELINES Product Information: ¾ SUPC# 4854857 8/10#avg Fresh Ground Beef Chuck Angus Fine ¾ SUVC#- 324999 Mike Pratt- VP of Sales 720-273-9731 cell Creekstone Farms 604 Goff Industrial Park Road PO Box 1007 Arkansas City, KS 67005 Phone: 620-741-3100 Fax: 620-741-3195 ¾ Order Lead Time- 7 days ¾ Shelf Life- 21 days from Date of Pack o Guarantee 14 days of shelf life upon delivery to SYSCO o Must Provide Restaurant with no less than 4 days shelf life ƒ Before moving product into the freezer because of shelf life concerns, please notify Jeff Jablow at [email protected] with a cc: to Tony Agresta at [email protected] of the freeze by date & cases on hand so he can review for a final determination. Situations arise where we may need to ship with 3 days left so to avoid a substitution. ¾ Product Receiving Temperature- Product delivered to SYSCO must be between 30 and 41 degrees Fahrenheit. o If product is being received below this temperature range, we must notify Jeff Jablow at [email protected] with a cc to Tony Agresta at [email protected] while the truck is still at the OPCO so a decision can be made whether to receive or not. Product received above this temperature MAY NOT BE RECEIVED. o Cheeburger Cheeburger recommends the use of a bitherm to take the internal temperature of the case and its product by simply inserting the probe between the top chubs, not disrupting the packaging. We do not recommend the use of infrared temperature devices as they only record surface temperatures. ¾ Product Storage Temperature- Product must be stored at SYSCO between 32 - 38 degrees Fahrenheit. ¾ Store Delivery Temperature- Product must be delivered to the store between 32 and 41 degrees Fahrenheit. The stores are trained to refuse product below and above these temperatures. There is a +- 1 degree tolerance. Temperature must be taken and logged immediately upon delivery by a representative from the store. Cheeburger Corporate must be notified immediately of any deviations. Cheeburger Corporate will notify the OPCO of these deviations. ¾ NEVER SHIP FROZEN PRODUCT TO CHEEBURGER CHEEBURGER RESTAURANTS ¾ SUBSTITUTIONS HAVE TO BE AUTHORIZED BY CHEEBURGER CHEEBURGER CORPORATE © 2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 13

revised 1.1.07 EMPLOYEE EVALUATION Employee___________________________ Position______________________ Reviewed By________________________ Date_________________________ RATING DEFINUTION POINTS Outstanding Consistently Exceptional Performance, Role Model 5 Excellent Frequently Exceptional Performance 4 Good Satisfactory Performance 3 Fair Needs Improvement 2 Unsatisfactory Not Acceptable Performance FACTORS RATING COMMENTS AVAILABILITY The degree to which an employee is prompt, follows rules concerning break and meal periods and overall performance. 5 4 3 2 1 . ADHERENCE TO POLICY The degree to which an employee follows safety rules and other regulations. 5 4 3 2 1 BEHAVIOR PAUERN The stability, politeness, and judgment shown on the job. 5 4 3 2 1 CREATIVITY The degree to which an employee suggests ideas, discovers new and better ways to accomplish goals. 5 4 3 2 1 DEPENDABILTY The degree to which an employee can be relied upon to complete a job. 5 4 3 2 1 INDEPENDENCE The degree of work accomplished with little or no supervision. 5 4 3 2 1 INITIATIVE The degree to which an employee searches out new tasks and expands abilities professionally and personally. 5 4 3 2 1 © 2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida SECTION: MANAGEMENT 14 page 1 of 1