operationsmanual

SAMPLE DOCUMENT Disturbances Outside the Restaurant In the event of a fight or other disturbance outside the restaurant, DO NOT LEAVE THE RESTAURANT. Contact the manager on duty. ♦ 3.6 Fire Guidelines If you discover a fire, call “911” and notify the manager on duty. ♦ 3.7 Bomb Scare In the event a call is received at the restaurant stipulating that a bomb has been placed on the premises, notify the manager on duty. The manager on duty will call the police and will follow any established procedures. ♦ 3.8 Natural Disasters The manager has specific guidelines as to what to do in emergency situations. It is the responsibility of the manager to ensure the safety of the guests and employees above any other considerations. The manager will decide whether to keep the restaurant open for business. ♦ 3.9 Power Failure, Water Service Interruption, or Drain Stoppage When a power failure occurs, the manager on duty will give instructions. ♦ 3.10 Gas Leaks If a noticeable smell of gas is detected, notify the manager immediately. ♦ 3.11 Restaurant Closing Before leaving the restaurant, the restaurant should be clean and ready to open. The manager will provide you with a closing procedure that will assist you in this process. ♦ 3.12 Evacuation In case of extreme situation you should be prepared to evacuate the restaurant. Become familiar with the exits and crowd handling procedures to ensure a safe evacuation and orderly crowd control. An EVACUATION ANNOUNCEMENT will be read by your manager. Some evacuation information will be posted near the “take-out” telephone or in the operations office. 4.0 Health & Safety Policies ♦ 4.1 Accident Reporting Procedures In the event of any injury or accident, you will be required: • To report such injury or accident immediately to your manager. • To assist in filling out the Incident/Action Report and Employee First Report of Injury. • To qualify for Workers’ Compensation, every accident must be reported at time it occurs. Should any medical assistance/treatment be undertaken by you without the authorization of the manager and without the procedure outlined above, any medical expenses incurred will be at your own expense. Every accident must be reported at the time it occurs. Cheeburger Cheeburger Restaurants, Inc 14 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT ♦ 4.2 Blood-Borne Pathogen Exposure Hepatitis A in a restaurant is the result of only one thing: Employees who do not thoroughly wash their hands with soap and water after using the restroom. Hepatitis A is spread through fecal matter and fecal matter will not be present if all employees wash their hands properly. It is your responsibility to ensure that your hands are thoroughly washed with soap and water after using the restroom. Any employee who does not follow this rule will be subject to disciplinary action and possible termination. ♦ 4.3 OSHA Reporting Requirements The Occupational Safety and Health Act of 1970 clearly states our 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. You and Cheeburger Cheeburger Restaurants are in partnership to insure a safe and healthy work environment. You must inform your manager immediately of any hazardous conditions beyond your ability to correct. 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 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. ♦ 4.4 Workers’ Compensation Benefits are available to employees through the state’s workers’ compensation system. Most workers are protected in the event of job-related injuries and illness. If you are injured or become ill as a result of your job, this insurance pays for medical care; necessary rehabilitation services; income in case you’re disabled and cannot work; or death benefits to your dependents. REPORT YOUR INJURY: Immediately notify your manager of any work-related injury or illness. Your employer will notify the insurance company. You may be eligible for workers’ compensation benefits. In all cases, the insurance company must be notified to insure your protection. Cheeburger Cheeburger Restaurants, Inc 15 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT 5.0 Employment Policies Employees are a key asset to the profitability and success of a business. Strong employment policies are needed to ensure the best individual is hired for the right job. The employment procedures begin the first day you walk into Cheeburger Cheeburger Restaurants and continues throughout your employment. ♦ 5.1 Probationary Period All new employees are employed subject to a 90 day introductory period. This period gives the employee the opportunity to find out if they want to remain in the restaurant industry and gives Cheeburger Cheeburger Restaurants, Inc., a chance to find out if the employee’s work performance, behavior and attendance is satisfactory and can meet our standards for a successful employee. The introductory period should be regarded in a positive sense as the time to correct potential problems before they have become habitual. It is the manager’s responsibility to provide training for new employees during this time. Following completion of the probationary period, the employment status remains “at will”, as set forth at the beginning of this handbook. ♦ 5.2 Scheduling Scheduling employees can be a challenge for any operation. You as an employee must be aware that the number of hours you are scheduled will depend upon the business forecasted. Keep in mind the following possibilities: • You may be sent home early if there is no business, • You may have to stay if business necessitates it, and • You may be called to come to work unexpectedly if it is warranted. ♦ 5.3 Training It is Cheeburger Cheeburger Restaurants policy that all employees, no matter the skill level, go through the same training procedures. This allows the new employees to become familiar with Cheeburger Cheeburger Restaurants way of doing things. While going through the training you are encouraged to ask questions and repeat procedures. This will help to insure that you understand the procedures and that you are learning the correct way to perform tasks. ♦ 5.4 Morale Employee morale and motivation are two of the hardest problems encountered in the restaurant industry. Some people are always willing to take it upon themselves to resolve problems and find extra duties to perform while others just do what is necessary, and may even create problems. What makes these people different is attitude, but keep in mind that attitudes can be changed and molded. When you come to work, leave your personal problems at the door. Remember, how you react to the guests will have an impact on how they treat you and may possibly have an impact on your tips. Your attitude will also be taken into consideration for promotions and pay increases. BE A PART OF THE SOLUTION - NOT THE PROBLEM. Cheeburger Cheeburger Restaurants, Inc 16 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT ♦ 5.5 Employee Counseling and Discipline It is important to remember that the purpose for discipline of any kind is to turn incorrect or negative behavior around to correct and positive behavior. Keep in mind that it should be approached in a positive manner rather than negative. During counseling sessions be aware that management is giving you the opportunity to understand that a problem exists, what you need to do to come up to the standards set, how long you have to accomplish the improvement, and what will happen if you continue to fail to meet the standards. ♦ 5.6 Evaluation Policy Performance Reviews Your manager will evaluate you in writing and discuss the evaluation with you. Your performance will be appraised on the following: • Attendance • Manager Evaluations • Performance • Appearance • Peer Evaluation • Test Scores The periodic appraisal of your achievements and performance may also help further define your career interests and goals. Candid discussion often yields information which can be useful in evaluating your current job position in relation to long and short term goals. You will discuss what growth is possible in your present position as well as your potential for assuming different and/or increased responsibilities, with the possibility of promotion. You will be reviewed on the basis of merit twice a year. Reviews do not imply or indicate that salary increases are pending automatically or granted on any basis other than meritorious performance. New employees may be eligible for a performance review after their introductory status period. In no instance will you provide continuous service of six months without a review. At the time of evaluation, you will have access to the comments (areas of improvement and areas in need of improvement) of your manager. You have a right to be informed of your present status as it relates to continued employment. You will also be given the opportunity to write your own comments on the appraisal form. Areas of outstanding or exemplary performance are to be acknowledged through Complimentary Notices, merit bonuses, promotions, rate increases, and priority scheduling. Job performance, attitude, appearance and attendance can warrant a Complimentary Notice. ♦ 5.7 Separation 1. In the event of pending termination the manager will discuss the situation with the field supervisor to determine the most appropriate course of action. 2. In the event of continued poor performance, the following is possible: a. Your manager will identify what needs to be corrected. b. If you do not correct the problem, then a conference is arranged between you and the manager. Cheeburger Cheeburger Restaurants, Inc 17 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT c. If you still do not meet expectations, you may be discharged. d. The discharge is normally effective immediately. In the event of critical situations, the manager may immediately suspend an employee and then contact the corporate office. The corporate office will review the facts, determine a course of action and set a meeting date with the employee within five days of suspension. All decisions of the corporate office are final. Notice of Voluntary Resignation: You may choose to resign. If so, the resignation must: • Be in writing. • Include a date of your last day of work. • Include the reason for your resigning. • Give a two week notice of leaving. Upon receiving the resignation, the manager will date and sign the resignation. The written notice will be forwarded to the corporate office. The effective date of termination is the last day you work (does not include vacation pay, holidays or earned sick leave if applicable). The company, through its managers, retains the right to determine who shall be allowed to work a notice once it has been tendered. The company may chose to accept the resignation: 1. Allowing you to work the full notice period and paying you for all the time worked. 2. Or as of the date of the notice without further work performed. - 3. Or allow you, the employee, to work a portion of the notice period as long as performance is satisfactory, paying for all the time worked. ♦ 5.8 Exit Interview Upon termination of employment, you will have an exit interview with the Manager. The exit interview is mandatory. The purpose of the interview is: • To foster good relations with you by discussing your service with Cheeburger Cheeburger Restaurants. • To clarify the real reason for your termination/resignation. • To discover your attitude toward the job, management and Cheeburger Cheeburger Restaurants. • To discover any restaurant policies or practices which might be improved. • To discuss your future plans. Exit Interview Procedure. The manager will schedule an exit interview with you on the last day of your employment or to coincide with the final paycheck. Paperwork will be completed at that time. any indebtedness to Cheeburger Cheeburger Restaurants will be repaid, and all restaurant-owned property will be returned. ♦ 5.9 Personnel Files If you would like direct access to your personnel file, you must follow these procedures: 1. You must file a written request for access to the file with the manager. A memo is placed in your file. 2. You will then review your file while a manager is present. Cheeburger Cheeburger Restaurants, Inc 18 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT 3. You may not remove any material from the file for any reason. You may place an item in your file with permission from the manager. 4. Access to your file will not be given to anyone other than you, your manager, and the corporate office, or pursuant to a lawful subpoena. Disputed Material in Personnel Files. 1. If you object to material in the file, write a request for its removal to the corporate office. 2. The corporate office will review the request with the appropriate manager and decide whether to remove the disputed material and will notify you. 3. If the decision is favorable to you, the material will be removed and destroyed by the manager. Policy on Personnel File Information It is the intent of Cheeburger Cheeburger Restaurants to help employees obtain credit ratings and other related benefits. It is not the management’s intent, however to provide personal information by mail, telephone or personal interview without the specific authorization of the employee. The exceptions to this policy is that personnel records shall be available to properly authorized law enforcement officers. Information will be released as follows: 1. Dates of employment. 2. The following information will be verified only if provided by the caller: Job title and department If the information provided by the caller is incorrect, it will be so stated and no additional information will be provided by our company. No other information shall be issued unless the employee requests such information in writing. All inquiries should be referred to the Human Resources Department at (941) 437-1611. Right to Privacy at the Work Station Each desk or work station shall be considered personal and private property. If it is not yours, don’t use it or take it. 6.0 Compensation Policies ♦ 6.1 Pay Period See store manager for pay period. Pay periods may vary from store to store. POLICY: It is the policy of Cheeburger Cheeburger Restaurants to provide a fair compensation plan which is designed to attract, retain and motivate competent personnel and assure that employees are compensated on the basis of performance without regard to race, religion, national origin, sex, age, physical/mental handicap or other protected groups. Employee performance is reviewed at least twice a year and, if warranted, compensations are increased within the range to reflect the level of performance, not length of service. No increases are automatic. ♦ 6.2 Jury Duty The restaurant encourages participation in the judicial system and considers this as your responsibility toward good citizenship. When you receive a notice for jury duty or receives a subpoena as a trial witness, you should immediately notify your manager and provide the document of notification. Cheeburger Cheeburger Restaurants, Inc 19 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT You will be given a list of responsibilities and instruction for keeping your manager informed of your status. If your presence is not required in court each day, you may be requested to return to work. You will be informed of the compensation plan while serving on jury duty for your level of employment by your manager. Said period of service on jury duty is considered a leave of absence and is therefore subject to all rules, regulations and qualifications concerning a leave of absence. ♦ 6.3 Rate Increases The policy for salary increases at Cheeburger Cheeburger Restaurants is based on merit. Exceptional effort by you will be rewarded. Merit increases are based on job performance and responsibilities rather than on seniority or automatic increase systems. In considering merit increases, your manager evaluates the results you have achieved in relation to performance expectations at your grade level. This information is then related to your current salary. Policy on Rate Increases. All pay rate increase requests are to be made to the manager. We operate 100% on the merit system. Your manager will periodically evaluate your performance to determine if an increase is merited. The following will be considered important in the review process. • Attitude toward your manager, your work, other employees; • A check in the Incident Log for both good and bad activity; • A review of any disciplinary actions, you may have received and how you reacted to those warnings; • Your punctuality; • Reaction to schedule changes; • Presence of any written complimentary memos; • A review of your job performance overall Seniority is not considered in the evaluation and/or raise process. You will be rewarded for significant increases in performance. However, we also feel as an employee continues his/her term of employment with our company, the level of performance should naturally increase to a certain degree. It is not our intention to award this incremental increase due to time in service alone. ♦ 6.4 Tip Reporting All tips you receive are taxable income and are subject to federal income tax. You must include in gross income all tips you receive directly from the guests and tips from charge guests that are paid to you by your employer. In addition, cash tips of $20 or more that you receive in a month while working for any one employer are subject to withholding of income tax, Social Security, and Medicare tax. • YOU MUST REPORT THE TIPS YOU RECEIVE TO YOUR EMPLOYER so that the correct amount of taxes can be reported; Cheeburger Cheeburger Restaurants, Inc 20 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT • YOU MUST SIGN A TIP REPORTING SHEET to be placed in your Employee File that indicates you have declared all your tips and that you understand the reporting process. Helpful information on tip reporting: • You should keep your own daily records documenting what you have earned in tips. If you are audited, the IRS will ask to see these personal records. • The most important benefit to accurate reporting is reducing the probability of being audited by the IRS. • A second benefit is the ability to verify income when attempting to obtain credit for credit cards, car loans and home mortgages. Reporting total income will provide you with a larger verifiable income source when applying for credit. • Federal law requires all tipped employees to report to their employer all tips received. 7.0 Personal Conduct Policies ♦ 7.1 Attitude and Personal Conduct Policies On the job conduct of employees is a major factor affecting the health and growth of any organization. Safety, productivity and human relations are at stake. Poor disciplinary policies and procedures can undermine the morale of an entire work force. Harsh or lax discipline normally leads to the same disastrous result. Management and supervisory staff are given the responsibility to see that discipline is properly interpreted and applied. Yet, the written policies and procedures on conduct, discipline and appeals are established and administered for the good of all concerned. The overall goal is for every employee of Cheeburger Cheeburger Restaurants to be trained in the standards of behavior which are acceptable to others and to move Cheeburger Cheeburger Restaurants toward its objective. All disciplinary actions will be documented on an Employee Problem/Solution Notice. The Key for Disciplinary Actions V. Verbal Warning: A verbal warning usually given at the time of or shortly after a first infraction. Used when more drastic actions seems to be unjustified. W. Written Warning: A second offense or where more drastic action seems to be justified. Written documentation provides details of the infraction and the circumstances. S. Suspension: May be used in place of a written warning in cases where it is felt necessary. When the safety of any individual is involved or when it is felt that suspension with loss of pay would be more likely to relay the serious nature of an infraction. T. Termination: When other methods of disciplinary action have failed or when the infraction is of such a serious nature that no other disciplinary action will suffice. Cheeburger Cheeburger Restaurants, Inc 21 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT Cheeburger Cheeburger Restaurants Policy Regarding Employee Behavior Common sense and basic values are usually a reliable guide as to what is unacceptable behavior in a service industry. The following are examples of prohibited actions that can be expected to result in disciplinary actions up to and including discharge. This list is intended to be representative of the type of activities which may result in disciplinary action. The list is not intended to be comprehensive and does not alter the ‘employmentat-will relationship’ between the employee and Cheeburger Cheeburger Restaurants. Cheeburger Cheeburger Restaurants reserves the right to immediately discharge any employee for reasons it believes to be appropriate with, or without cause, and without notice. Depending upon the severity of the action discipline may result in a verbal reprimand, a written reprimand, suspension without pay, or discharge. • Sexual harassment or any other form of harassment towards an employee, customer, vendor or any other individual associated with Cheeburger Cheeburger Restaurants. • Theft or willful destruction of property belonging to an employee, customer or the company. • Gross acts of insubordination or refusal to do assigned work. • Falsifying time records (“milking the clock”), falsifying reports or falsifying employee records. • Alcohol or drug use resulting in reporting in an impaired state, or conviction of sale or possession of a controlled substance. • Failing to report to work without following proper procedure. • Intentional violation of safety rules or standards. • Unauthorized use of company equipment. • Sleeping while on duty. • Walking off the job (job abandonment). • Fighting or attempting bodily injury to others. • Being discourteous to a customer, employee or manager - using profane or obscene gestures or language. • Violating any company rules, regulations or policies and procedures. • Improper cash handling, drawer shortage or soliciting of tips. • Being disloyal to Cheeburger Cheeburger Restaurants in actions or conversation. • Smoking, eating, drinking in prohibited areas. • Unsatisfactory job performance. • Failure to report accidents or incidents immediately. • Conducting personal business on company time. • Failure to maintain appropriate professional standard of dress or personal hygiene. • Refusal to work with, or for, any individual suspected of or diagnosed with the HIV infection, including the AIDS virus. Cheeburger Cheeburger Restaurants reserves the right to immediately discharge any employee for reasons that management believes to be appropriate with or without cause and without notice. Cheeburger Cheeburger Restaurants, Inc 22 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT ♦ 7.2 Conflict of Interest Policy The restaurant respects the rights of employees to do as they wish with their time outside working hours. However, activities outside working hours must not interfere with performance on the job. As a condition of employment, Cheeburger Cheeburger Restaurants reserves the right to review any jobs held by employees outside working hours. If these activities interfere with performance, in any way endanger restaurant interests or compete with restaurant business, Cheeburger Cheeburger Restaurants reserves the right to ask that those outside activities be terminated. If the employee refuses and performance continues to be affected, disciplinary action up to and including discharge may occur. ♦ 7.3 Interpersonal Conduct It is expected that all employees will be considerate of co-workers, our guests, our purveyors, our visitors and all others in the work place. Tactful treatment of everyone requires that respect and courtesy be exercised at all times. Further, employees should be sensitive to the kinds of interpersonal relationships and conduct that are considered offensive to others and to avoid actions which might contribute to anyone’s discomfort. The following are examples of offensive behavior toward others which WILL NOT BE TOLERATED at Cheeburger Cheeburger Restaurants: 1. Abusing the dignity of anyone through sexist or racial slurs, derogatory ethnic commentary or other objectionable statement or action. 2. Verbalizations or suggestive remarks, physical advances and/or intimidations relative to an individual’s employment status and which may be considered as a threat to employment by that person. 3. Denial of employment opportunity to one person because of affectionate preference for another. 4. Any other action which is unwanted, unwarranted and is repeated. Any violation of the expected standards of interpersonal conduct will be cause For equitable and consistent disciplinary action by Cheeburger Cheeburger Restaurants. False allegations made by anyone toward another shall be subject to disciplinary action as severe as that for a true infraction. Closing We hope that the information in this Employee Handbook will assist you throughout your employment with Cheeburger Cheeburger Restaurants. If there are questions or concerns regarding any of the policies and procedures noted in this Employee Handbook, please feel free to ask for clarification from your manager or Human Resources. If you have suggestions of other items that would help you in your work, please suggest that information be included in any future editions of this Employee Handbook. Keep in mind that this book has been created for you. It is one way that the Cheeburger Cheeburger Restaurants management hopes to make your work as comfortable and profitable as is possible. An informed, well trained, staff is essential for meeting the needs of the Cheeburger Cheeburger Restaurants guests. Cheeburger Cheeburger Restaurants, Inc 23 CONFIDENTIAL Employee Handbook

SAMPLE DOCUMENT Q & A Accident Reporting 4.1 Attendance 2.1 Attitude 7.1 Check Cashing 2.2 Conflict of Interest 7.2 Dress Code 2.4 Drugs & Alcoholism 2.3 EEOC 2.5 Evaluation 5.6 Fire 3.6 Hepatitis 4.2 Hours 2.8 House Rules 2.10 Interpersonal Conduct 7.3 Jury Duty 6.2 Leave 2.25 Manager Comps 2.9 Media 2.11 Open Door Policy 2.12 OSHA 4.3 Pay 6.1 Personnel Files 5.9 Rate Increases 6.3 Robbery 3.2 Sexual Harassment 2.13 Tips 6.4 Weather 3.8 Workers’ Comp 4.4 Cheeburger Cheeburger Restaurants, Inc 24 CONFIDENTIAL Employee Handbook

COPYRIGHT 2004 CHEEBURGER CHEEBURGER RESTAURANTS, INC. FORT MYERS, FL revised 1.1.07 Section V. Production

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Bacon should be cooked while the grill is warming up in the morning. It can be cooked on a hot grill but it will burn if not watched carefully. STEP 1: Place the bacon on the grill being careful to lay each slice flat. STEP 2: Allow the bacon to fry until the fat turns translucent. Carefully turn each slice over with a pair of tongs. STEP 3: Cook the bacon several more minutes. Turn again. STEP 4: When the meat looks thoroughly cooked and the bacon has considerably reduced in size, it’s done. STEP 5: Remove the bacon from the grill with the tongs and care fully lay cooked bacon flat in 1/3 sized stainless steel pan and place in food warmer. Bacon Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. VULCAN FRYERS : BOIL OUT INSTRUCTIONS : MODEL GR65MF – KLEENSCREEN SYSTEM 1. Start with empty fry tank; Fryer is in OFF position. 2. Fill fry tank with clean water. 3. Add CLEANER FRYER BOIL OUT ( SYSCO 5372222, or similar product ) to fry tank. 4. Turn fryer ON. Set thermostat to 200° F. 5. As temperature rises, water in tank is moving. Use Fryer Brush to clean the sides, heat exchange tubes, foam zone ( front tank ledge ). BE CAREFUL NOT TO DAMAGE TEMP. & HIGH LIMIT PROBES INSIDE TANK. Process should take approximately 5 minutes per tank. 6. Turn fryer to OFF position. 7. A. FRYER BATTERIES WITH BOIL-OUT-BYPASS ON DRAIN MANIFOLD : (1) Turn plug in the drain manifold counter clockwise until open. (2) Insert Boil-Out-Bypass tube ( screw in clockwise ) (3) Place a container to hold water beneath B.O.B. tube. (4) Open drain valve emptying water from fry tank (5) OPTIONAL : operator may rinse tank with additional clean water, or vinegar & water mixture (6) Close drain valve (7) Unscrew B.O.B. tube, replace plug. B. FRYER BATTERIES WITHOUT BOIL-OUT-BYPASS (1) Remove filter pan assembly (2) Place a container to hold water beneath the drain manifold opening (3) Open drain valve emptying water from fry tank. (4) OPTIONAL: operator may rinse tank with additional clean water, or vinegar & water mixture. (5) Close drain valve (6) Replace filter pan assembly 8. Wipe out fry tank with a clean cloth; remove all water and moisture from fry tank. 9. Fill fry tank with fresh oil 10. Turn fryer ON; ready to fry Wednesday, April 12, 2006 Boil Out Instructions

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. VULCAN FRYERS : FILTERING INSTRUCTIONS : MODEL GR65MF – KLEENSCREEN SYSTEM 1. Turn fryer to be filtered OFF. 2. Remove fryer baskets, crumb rack from fryer an place away from fryer battery 3. High temperature oil resistant and safety goggles recommended. 4. Open doors to filter pan assembly; pull filter pan outward until it stops. 5. Remove any debris, food particles remaining in the filter pan. 6. Place clean / fresh filter screen into oil sump (align disc on bottom of screen with oil sump hole in the bottom of the filter pan). 7. Push in and return filter pan assembly. 8. Remove (dredge) food particles from the bottom of fryer using crumb scoop (supplied). 9. Add FILTER POWDER ( SYSCO 7922263, or similar ) to fry tank. Mix with oil ( stir with large spoon, clean out rod, etc.) 10. Open drain valve on fryer to be filtered. NOTE : filter only one fryer at a time. Drain oil into filter pan. 11. Make sure that the power switch to the pump & motor is in ON position ( rocker switch located above filter pan). 12. Pull RED “FILTER” lever outward toward the operator. This engages the motor and pump. As the oil is being returned to the fryer, drain valve still open, use cleaning brush in fryer to remove food particles and flush into filter pan. 13. When fry tank appears clean, particles and sediment removed, oil appears clean, CLOSE the drain valve. Oil will continue to return to the fry tank. 14. When the filter pan is empty, air bubbles coming through the oil, push the RED “FILTER” inward to turn off pump and motor. 15. Filtration for that fryer is now complete. Fryer may now be turned ON for normal frying operation. Repeat above process for next fryer ( NOTE : Filter powder may last two or three filter cycles prior to adding more. Depending on the debris left on the screen and oil return flow). Filtering Instructions

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. TOASTER OPERATION Place the Teflon release sheet over the top of the platen housing, making certain that there is 3 inches of overhang. Firmly place the holding bracket on top of the platen housing to securely hold the release sheet in place. The “FRONT” on the bracket goes over the front of the platen. Place the conveyor housing into the conveyor guide and lower into place, making sure that all four slides are inside the guide. Turn the heater switch ON. You will need to allow 30 minutes for the unit to properly heat to temperature. Proper toasting should take approximately 30 seconds before the bun drops on the crumb tray. You can adjust both the toasting time (to toast darker or lighter) and the necessary compression for the buns you will be toasting. The toaster should not crush the bun as it toasts, nor should it simply allow the bun to slide through to the bottom. TOASTER & RELEASE SHEET CLEANING Turn off both the heater and the motor switches and unplug the unit. Allow platen to cool before proceeding. Remove the conveyor assembly and wipe with a damp cloth. The chain can be cleaned with a soft brush. Remove the Teflon sheet and lay it on a flat surface. Thoroughly clean both sides with a damp cloth, making sure that all carbon buildup is removed. Allow to air dry. It is recommended that you rotate two sheets daily for longer life. Sheets should last 4-6 weeks based on care and volume of product toasting. Never clean release sheets with a scouring pad, brush or other sharp object. Replacement Teflon sheets are available from Rees Design/Sales in individual sheet quantities. BUN TOASTING PROCEDURE Using the butter wheel, insure that both insides (crown and heel) of the bun are run along the butter wheel. Only toast buns when an order is placed. Insure the bun toaster is set to the proper width (refer to owners manual – Prince Castle bun toaster – model number under equipment section). Place the heel to the left side and crown to the right side of the toaster with the insides of the bun toward the front of the toaster. Drop bun in toaster. When bun drops, it is toasted and ready to serve. Bun Toasting Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. BURGERS IN PROCESS ARE COOKED ON A FLAT TOP GRILL AS FOLLOWS: Grill must be pre-heated to 350 degrees. First burger on the ticket is placed in the middle/front to the left side of the flat top. The next burger is placed directly behind (towards the back of the grill) of the first burger. Each burger is placed in order (regardless of cook temp) making a straight line to the back and then to the right of the grill. This system allows for the grill cook to simply take the first burger off and place it on the first set up on the make up table. Steak weights are used only when cooking medium well and well-done burgers. To expedite the cooking process, you may use your spatula to press the burger into the grill in order to make it cook faster, but never smash the burger to make it flat. Note that when using weights the center of the burger cooks faster than the outside area. This may create the illusion that the burger is not fully cooked. This is not correct; the weight is simply forcing the juices from the center to the outside of the patty. Using a lid and a light steam will assist in cooking the outside area of the burger as a final step. Larger weight burgers should be pressed flatter when placed on the grill to speed up the cooking process. You may use a lid to expedite the cheese melting on the burger by placing the lid over the food and then lightly spraying a small amount of water next to the lid, never on top of the burger and cheese itself. This will steam the burger and help to melt the cheese quicker but does not affect the temperature of the meat or the quality of the product. Flip your burgers ONLY ONCE to prevent them from breaking apart. CORRECT BURGER TEMPS ARE: MEDIUM – 155 DEGREES MEDIUM WELL – 160 DEGREES WELL AND HOTTER IS 165 PLUS DEGREES Use you biotherm to confirm proper cooking temperatures. NEVER cut into a burger to verify the temp. A medium burger will have a light pink juice flowing from the top and sides. Burger Cooking Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. BYO SALAD BASE: Each morning, prepare a base mix of greens using 2 parts chopped romaine and 1 part mesculin mix. Always wear gloves when handling raw food products. The BYO Salad is prepped using a 12” white pasta bowl that has been chilled in the cooler. Place 6 oz of base mix into the bowl and then add additional toppings per the customer request. Salad dressings are served on the side in a black plastic 3 oz soufflé cup. All salads are topped with a Queen Stuffed Olive and frilled toothpick. SIDE SALAD Always wear gloves when handling raw food products. The Side Salad is prepped using a 9” white pasta bowl that has been chilled in the cooler. Place 4 oz of base salad mix into the bowl along with the following toppings: 1 oz Shredded Jack/Cheddar Cheese Mix 3 Grape Tomatoes 1 oz Sliced Black Olives 1 oz Garlic Homestyle Croutons Top with a Queen Stuffed Olive and frilled toothpick. Salad dressings are served on the side in a black plastic 3.5 oz soufflé cup. Build Your Own Salad

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Product Information: > SUPC# TBD 6/10#avg Fresh Ground Beef Chuck Angus Fine > SUVC#- 24776 Reid Swanson- (816) 713-8505 National Beef Packing > Order Lead Time- Must order by Friday 3pm CST for delivery the second Tuesday following. Orders can be changed through midday on Tuesday the following week. > Shelf Life- 21 days from Date of Pack • Guarantee 14 days of shelf life upon delivery to SYSCO • Must Provide Restaurant with no less than 4 days shelf life 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. > Product Receiving Temperature- Product delivered to SYSCO must be between 28 and 41 degrees Fahrenheit. • 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. • 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. > Product Storage Temperature- Product must be stored at SYSCO between 28- 38 degrees Fahrenheit. > Store Delivery Temperature- Product must be delivered to the store between 28 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. > NEVER SHIP FROZEN PRODUCT TO CHEEBURGER CHEEBURGER RESTAURANTS > SUBSTITUTIONS HAVE TO BE AUTHORIZED BY CHEEBURGER CHEEBURGER CORPORATE • Sysco Companies must communicate any ground beef out of stocks prior to the delivery day to Jeff Jablow for resolution. CHEEBURGER GROUND BEEF INFORMATION AND GUIDELINES REVISED JUNE 1, 2009

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Tyson Chicken breasts arrive to your store frozen, but should be stored in the refrigerator. Thawing product has only a 7 day shelf life, so it is important that you order appropriately. The thawing process takes 24 hours. STEP 1: Store the cases of chicken breasts in your freezer. STEP 2: Keep 2 cases in the cooler at all times to allow time to thaw. It is important to rotate product as you pull from the cooler, replace from the freezer. STEP 3: Open 1 case and place frozen breasts into a full metal hotel pan. STEP 4: Cover, Date and Label the container. STEP 5: Store in the walk in cooler for no more than 7 days. STEP 6: Product in production should be stored in the refrigerated 4 drawer undergrill unit. STEP 7: When preparing to cook, use a tong or freshly gloved hands and drop the Tyson chicken breast onto the grill with an oz of liquid shortening. STEP 8: Cook the Tyson chicken breast under a dome, spraying water on the sides to keep moist. STEP 9: Flip the Tyson chicken only once and remove from grill when chicken reaches 165 degrees for 15 seconds. Chicken Pull-Thaw-Cook Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. CHEESECAKE PROCEDURE Squeeze syrup of guest’s choosing at bottom of small chilled salad bowl Place refrigerated cheesecake in center of bowl Top with fruit or candy of guest’s choice and whipped cream if requested Serve with teaspoon *cheesecake will last up to 5 days wrapped tightly in refrigerator. Remove 6 cakes from freezer at a time to refrigerate and wrap each one individually with plastic wrap. CHOCOLATE LAVA CAKE & CHOCOLATE TRUFFLE CAKES PROCEDURES Lava Cakes and Truffle Cakes are to be kept frozen Remove one cake from freezer and place onto a sheet of wax paper Place in microwave and cook on high for 60 seconds Remove carefully from microwave and center in room temperature small bowl Top with whipped cream if requested Place scoop of ice cream, if requested, on side of cake – not on top of cake Serve with teaspoon OREO ICE CREAM SANDWICH PROCEDURES Oreo Cookies are to be kept refrigerated Place Oreo Cookie upside down in chilled small salad bowl Place ½ oz of candy or fruit topping of guest’s choice on top of cookie Top with 3 oz scoop of ice cream Place ½ oz of candy or fruit topping of guest’s choice on top of ice cream Top with second Oreo cookie and press gently into a sandwich Serve with teaspoon Dessert Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. PREPARATION STEP 1: Obtain a clean sanitized bucket and lid. Fill the bucket approximately 1/2 full of cold tap water and ice. Place the bucket underneath the potato cutter. STEP 2: Empty 1 case of potatoes (50 lbs) into the sink adjacent to the potato cutter. Remember to use the “first in, first out” rotation method. Let cold tap water run over the potatoes and vigorously scrub the potatoes. STEP 3: Lift the handle of the potato cutter and place a clean potato in place, standing on end. Firmly pull the handle down causing the potato to be pushed through the cutting grate and sliced into raw french fries. BE CAREFUL TO KEEP YOUR FREE HAND AWAY FROM THE MECHANISM, AS YOU COULD BE INJURED. Continue cutting potatoes in this manner until all potatoes have been cut. STEP 4: Repeat steps 2 and 3 over again with the second box of potatoes. STEP 5: After 2 boxes of potatoes have been cut, use both clean hands to push the potatoes down so they are firmly compacted and settled in the container. The water level should be over the top of the cut potatoes. NEVER let the cut potatoes stand without being covered with water as they will turn brown and become unusable. STEP 6: Place the clean sanitized lid on the bucket. Write the date on a piece of masking tape and place the tape on the lid. STEP 7: Allow the potatoes to remain at the cutting station for at least 2 hours after cutting so they can be monitored as they soak up water. Check the water level every 30 minutes. When checking the potatoes, push down on them. If more water is needed, add enough to bring the level of water to 2 inches over the top of the potatoes. Remember that because of osmosis, the potatoes will soak up water and swell, so it is important to keep checking. STEP 8: After 2 hours, PULL, NOT PUSH, the bucket into the walk-in cooler. Place the bucket in its proper rotation place. STEP 9: Potato rotation is very important and must be monitored by the manager at all times. THERE ARE NO EXCEPTIONS! CURING POTATOES As potatoes cure in our buckets they get softer and begin to get somewhat mushy on the sides. The straight edges that the cutting grate makes on the potatoes begin to soften also. A properly cured potato will bend almost in half before breaking. An under cured potato will still be firm with straight sharp edges. It will snap when you try to bend it. An over cured potato will be too mushy and will almost disintegrate in your hand when you bend it. There is a very small window of opportunity to use properly cured potatoes, about 24 - 48 hours, before they become over cured. The best way to ensure a steady supply of properly cured potatoes is to purchase and keep a large stockpile (1 weeks worth of boxes) of potatoes on hand. Stack them in a warm dry section of the kitchen. The potatoes will slowly start to cure in the boxes. COOKING PROCEDURES 1: Fill fry basket with 32 oz of cured potatoes 2: Peanut Oil should be at 350 degrees 3. Drain potatoes thoroughly before blanching 4: Blanch fries for 2-3 minutes and remove from fryer 5: Allow blanched fries to drain and hold at room temp 6: Fry’s should be cooked again for approximately 5 minutes and/or until crispy, floating in the oil, bubbles in the oil have subsided. 7: Dump fries and portion into baskets 8: Serve immediately COOKED PORTIONS SMALL FRY 8 OZ MEDIUM FRY 14 OZ LARGE FRY 26 OZ Portions should be weighed during training to demonstrate proper portioning. INVENT YOUR OWN FRIES Guests may top their fries with any of our burger toppings and sauces. Topping portions are 1 oz each for small fry, 2 oz each for medium fry and 3 oz for large fry. Sauces should be added using a FIFO bottle and squeezed on to the fries after dry toppings have been added. It’s important not to add too much sauce or the fries will become soggy. It is important that the kitchen be aware of timing and not prepare these fries with toppings until all of the order is prepared and in the window. Fries with toppings should not be held in the window under the heat lamps. Chili may be served as a topping but must be warmed in the microwave. Only warm product that is going to be served. Once product has been warmed, it must be served or discarded. Open product has a 3 day shelf life at 42 degrees. Fry Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Fried Pickle & Mushroom Cooking Procedures FRIED PICKLE COOKING PROCEDURES (using the existing pre-sliced pickles that are kept on our line (at 41 degrees or below) for sandwiches, wraps, and salads – it is recommended that you pre-portion the pickles into small baggies for better efficiency) 1: Batter mix should be prepared to recipe and kept on ice 2: Peanut Oil should be at 350° degrees 3: 6.5 ounces of pre-sliced Pickles (with excess liquid shaken off) are dropped in batter until they are completely covered with batter 4: Remove pickles from batter and allow excess batter to drain off, and then drop into hot oil. 5: Allow pickles to free float until golden brown and remove. Cook time is approximately 2 minutes. 6: Place pickles into fry basket to drain 7: Serve immediately 8. Server will place customer selected Dipping Sauce into basket. Serving size will be 8 ounces after battered and cooked. PRESENTATION: Place Pickles in medium black basket on one piece of Cheeburger wax paper. Server will place dipping sauce of guest’s choice in basket. FRIED MUSHROOM COOKING PROCEDURES (Using the existing sliced MUSHROOMS that are kept on our line( at 41 degrees or below) for sandwiches, wraps, and salads – it is recommended that you pre-portion the mushrooms into small baggies for better efficiency) 1: Batter mix should be prepared to recipe and kept on ice. 2: Peanut Oil should be at 350° degrees 3: Pre-sliced mushrooms (6 ounces) are dropped in batter until they are completely covered with batter 4: Remove mushrooms from batter and allow excess batter to drain off, and then drop into hot oil. 5: Allow mushrooms to free float until golden brown and remove. Cook time is approximately 2 minutes. 6: Place mushrooms into fry basket to drain 7: Serve immediately 8. Server will place customer selected Dipping Sauce into basket. Serving size will be 8 ounces after battered and cooked. PRESENTATION: Place MUSHROOMS in medium black basket on one piece of Cheeburger wax paper. Server will place dipping sauce of guest’s choice in basket. SUGGESTED RETAIL PRICE: 5.99 APPROXIMATE FOOD COSTS: FRIED PICKLES: 1. 6.5 ounces of Pickles $0.29 2. Dipping Sauce with cup $0.40 3. Wax Paper $0.02 4. Drakes Batter $0.07 Total Cost $0.78 FRIED MUSHROOMS: 1. 6.0 ounces of Mushrooms $0.60 2. Dipping Sauce with Cup $0.40 3. Wax Paper $0.02 4. Drakes Batter $0.07 Total Cost $1.09 COMBO BASKET: If requested, we can create a BOB basket consisting of 3.25 oz pre-cooked of pickles and 3 oz pre-cooked of mushrooms. Prepare as directed and serve with choice of one dipping sauce. THE PICKLE AND MUSHROOM BATTER MUST BE KEPT IN A SEPARATE CHILLER PAN FROM THE ONION RING BATTER!

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. 10” HOT DOG PREPARATION Slice Hot Dog down center from end to end approximately half way deep Flatten Hot Dog Hot Dog can be either grilled on flat top place open side down with weight on top Or Cooked in Peanut Oil for 3 minutes Butter and Toast Hoagie Roll in Prince Castle Toaster 2 slices of Cheese are placed on bun and hot dog is placed on top Cheese Sauce, if requested, is served on top after all other toppings have been placed on top of hot dog Add other toppings as requested Stab Olive in Center of Hot Dog KIDS’ MINI HOT DOG PREPARATION 2 Mini Hot Dogs are placed on flat top grill Warm for 3 minutes – roll once to insure even cooking Cheese slice is cut in half and then in half again and ¼ of the slice is used on each of the 2 mini buns Place cheese in bun and then lay hot dog on top Add toppings Hot Dog Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ICE CREAM SCOOP A scoop portion is 3 – 3 oz scoops of ice cream Served in the Dessert Boat for the Dining Room Served in the Dibs Cup for To Go SUNDAES A sundae portion is 3 – 3 oz scoops of ice cream Guests will select toppings and syrups which are placed on top of the ice cream using 1 oz of each topping as a portion. Sundae is topped with Whipped Dairy Topping dolloped on each scoop Each Whipped Dairy Topping dollop is topped with a stemmed cherry BANANA SPLIT Cut a banana in half length wise Place each half along the sides of the dessert boat One 3 oz scoop each of Chocolate, Vanilla and Strawberry 1 oz Frozen Blueberries are placed on top of the Chocolate Ice Cream 1 oz Frozen Raspberries are placed on top of the Strawberry Ice Cream 2 oz of Hershey’s Chocolate Syrup is placed on top of the Vanilla Ice Cream Topped with Whipped Dairy Topping dolloped on each scoop Each Whipped Dairy Topping dollop is topped with a stemmed cherry *Note this is our signature Banana Split, however the guest may alter the ingredients as they desire. Smuckers Plate Scapers Fudge and Caramel may be warmed throughout the day in a warm water bath. Using a 1/6 clear lexan pan, fill half way with hot tap water. Float the squeeze bottles in the water, changing the water every 2 hours to maintain the warmth. Whipped Topping is only to be used on Desserts. It is not to be used as a garnish for milkshakes. Servers should not offer this option to guests. Ice Cream Desserts Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ICE CREAM SODA Add 1 oz of Club Soda to Parfait Glass Drizzle 2 oz of flavored syrup down sides of glass, slowly rotating glass Add 2 small scoops of ice cream Add additional Club Soda to fill glass Hang a small scoop of ice cream off side of glass Serve with 2 straws and spoon FLOAT Add 1 oz of Soda to Shake Tin Add 2 small scoops of ice cream Add additional Soda to fill Tin Hang a small scoop of ice cream off side of Tin Serve with 2 straws and spoon and a 14 oz to go cup with additional soda, no ice EGG CREAM Add 1 oz of Milk to Parfait Glass Add 1 oz of Flavored Syrup to Parfait Glass Stir vigorously to froth milk and syrup Add Club Soda to fill glass Serve with 2 straws Ice Cream Drinks

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. KIDS’ MINI HOT DOG PREPARATION 2 Mini Hot Dogs are placed on flat top grill Warm for 3 minutes – roll once to insure even cooking Cheese slice is cut in half and then in half again, creating 4 small slices 1 of the small slices is used on each of the 2 mini buns Place cheese in bun and then lay hot dog on top Add toppings Kids Dog Presentation

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ENTRÉE OPTIONS & PORTION SIZES JR. CLASSIC 3.5 oz raw product (7 oz meatball torn in half) with cheese selection (cut in half and criss/ crossed on burger) served on a white hamburger bun. Burger MUST BE COOKED well done. PBJ One slice of Round Bread cut in half and then covered with Jif Peanut Butter and Smuckers Grape Jelly. Cut in half again. THE WEDGE 5 fried Mac/Cheese wedges. MINI HOT DOGS 2 mini dogs in mini buns with ¼ piece of cheese. GRILLED CHICKEN SANDWICH 3 oz raw product (Full Breast cut in half) FRIED CHICKEN TENDER SANDWICH 2 fried chicken tenders served on a white hamburger bun with a choice of cheese and toppings. CHICKEN TENDERS 3 chicken tenders. CHEESER CHEESER One Slice of Round White Bread, Toasted on Grill with 2 slices of Cheese Cut in Half and then in Half again. Kids Meal Presentation & Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. SIDE ITEM OPTIONS FRENCH FRIES Portion is 2 oz cooked product CARROTS 5 Baby Carrots purchased locally. Served with FF Ranch Dressing in soufflé cup APPLE SAUCE Packaged product available through Sysco SUB ONION RINGS If a guest requests, onion rings may be subbed for fries. Portion is 4 rings. All Kid’s Meals are served in a Classic Cruiser (available through KidStuff), lined with one sheet of logoed wax paper. Every Kid’s Meal comes with a Fountain Drink served in a 12 oz logoed cup. DRINK OPTIONS SMALL SHAKE OR MALT SHAKE A SODA Served as a regular serving with the Shaker and Parfait Glass Kids Meal Presentation & Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Master Shake List CHEEBURGER CHEEBURGER MASTER SHAKE LIST Almond Vanilla Ice Cream with almond Almond Joy Chocolate Ice Cream with almond and coconut Amaretto Vanilla Ice Cream with amaretto Apple Vanilla Ice Cream with apple Apple Pie Vanilla Ice Cream with apple, nutmeg, cinnamon and graham cracker Apricot Vanilla Ice Cream with apricot Banana Vanilla Ice Cream with banana Banana Oreo Vanilla Ice Cream with banana and oreo Banana Pineapple Vanilla Ice Cream with banana and pineapple Banana Split Vanilla and Strawberry Ice Cream with chocolate, banana and cherry Bananas Foster Vanilla Ice Cream with banana and caramel Birthday Cake Vanilla Ice Cream with white cake mix, vanilla and sprinkles Black & White Vanilla Ice Cream with chocolate Black and Blue Vanilla Ice Cream with blackberry and blueberry Blackberry Vanilla Ice Cream with blackberry Blackberry Cobbler Vanilla Ice Cream with blackberry and graham cracker Blueberry Vanilla Ice Cream with blueberry Blueberry Cheesecake Vanilla Ice Cream with blueberry and cheesecake and graham cracker Blueberry Pie Vanilla Ice Cream with blueberry and graham cracker Brownie Batter Vanilla and Chocolate Ice Cream with chocolate syrup and brownie mix Butter Pecan Vanilla Ice Cream with brown sugar, butter buds and pecans Butterfinger Vanilla Ice Cream with chopped butterfinger Butterscotch Vanilla Ice Cream with butterscotch Candy Cane Vanilla Ice Cream with raspberry and peppermint Cappuccino Vanilla Ice Cream with espresso and cinnamon Caramel Vanilla Ice Cream with caramel Caramel Apple Vanilla Ice Cream with caramel and apple Caribbean Rum Vanilla Ice Cream with rum Cheesecake Vanilla Ice Cream with cheesecake mix, graham cracker Cherry Vanilla Ice Cream with cherry Cherry Cheesecake Vanilla Ice Cream with cherry, cheesecake mix and graham cracker Chocolate Chocolate Ice Cream Chocolate Amaretto Chocolate Ice Cream with amaretto Chocolate Cheesecake Chocolate Ice Cream with cheesecake and graham cracker Chocolate Cherry Chocolate Ice Cream with cherry Chocolate Chip Vanilla Ice Cream with chocolate chips Chocolate Covered Banana Chocolate Ice Cream with banana Chocolate Covered Pretzel Vanilla Ice Cream with crushed pretzel sticks and chocolate Chocolate Covered Strawberry Strawberry Ice Cream with chocolate syrup Chocolate Marshmallow Chocolate Ice Cream with marshmallow Chocolate Mint Chocolate Ice Cream with mint Chocolate Mint Oreo Chocolate Ice Cream with mint and oreo Chocolate Oreo Chocolate Ice Cream with oreo Chocolate Peanut Butter Banana Chocolate Ice Cream with peanut butter and banana Chocolate Peppermint Chocolate Ice Cream with peppermint Chocolate Peppermint Oreo Chocolate Ice Cream with peppermint and oreo Chocolate Raspberry Chocolate Ice Cream with raspberry Chocolate Turtle Chocolate Ice Cream with chocolate, caramel and pecans Cinnamon Vanilla Ice Cream with cinnamon Cinnamon Bun Vanilla Ice Cream with cinnamon and maple syrup and walnuts or pecans

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Master Shake List Coconut Vanilla Ice Cream with coconut Coconut Cream Pie Vanilla Ice Cream with coconut, vanilla and graham cracker Coconut Custard Vanilla Ice Cream with coconut and vanilla instant pudding Coffee Vanilla Ice Cream with espresso Cookie Dough Vanilla Ice Cream with cookie dough Cookies and Creame Vanilla Ice Cream with oreo Creamsicle Vanilla Ice Cream with orange Crème de Menthe Vanilla Ice Cream with mint Dreamsicle Vanilla Ice Cream with orange and vanilla Egg Nog Vanilla Ice Cream with egg nog Gingerbread Vanilla Ice Cream with gingerbread syrup Gingerbread Cookie Dough Vanilla Ice Cream with gingerbread and cookie dough Grape Vanilla Ice Cream with grape jelly Grapefruit Vanilla Ice Cream with grapefruit Hazelnut Vanilla Ice Cream with hazelnut Heath Bar Vanilla Ice Cream with heath bar Irish Cookie Vanilla Ice Cream with cinnamon coconut Irish Cream Vanilla Ice Cream with irish cream Key Lime Vanilla Ice Cream with key lime Key Lime Pie Vanillla Ice Cream with key lime and graham crackers Kiwi Vanilla Ice Cream with kiwi Kiwi Strawberry Vanilla Ice Cream with kiwi and strawberry M&M Vanilla Ice Cream with M&M Macademia Vanilla Ice Cream with macademia Mango Vanilla Ice Cream with mango Mango Kiwi Vanilla Ice Cream with mango and kiwi Maple Walnut Vanilla Ice Cream with wet walnuts Marshmallow Vanilla Ice Cream with Marshmallow Mint Chocolate Chip Vanilla Ice Cream with green mint and chocolate chips Mocha Chocolate Ice Cream with espresso Mounds Chocolate Ice Cream with coconut MudPie Chocolate Ice Cream with espresso and oreo Neapolitan Vanilla and Strawberry Ice Cream with chocolate Nerds Vanilla Ice Cream and nerds Nestle Crunch Chocolate Ice Cream with puffed rice and chocolate Orange Pineapple Vanilla Ice Cream with pineapple and orange Oreo Vanilla Ice Cream with oreo Oreo Green Mint Vanilla Ice Cream with oreo and mint Peach Vanilla Ice Cream with peach Peach Mango Vanilla Ice Cream with peach and mango Peanut Butter Vanilla Ice Cream with peanut butter Peanut Butter and Jelly Vanilla Ice Cream with peanut butter and grape jelly Peanut Butter Cookie Vanilla with peanut butter, brown sugar and vanilla Pear Vanilla Ice Cream with pear Peppermint Vanilla Ice Cream with peppermint Peppermint Oreo Vanilla Ice Cream with peppermint and oreo Pepppermint Pattie Vanilla Ice Cream with swiss chocolate and peppermint Pina Colada Vanilla Ice Cream with pineapple, coconut and rum Pineapple Vanilla Ice Cream with pineapple Pistachio Vanilla Ice Cream with pistachio Praline Vanilla Ice Cream with praline and crushed pecans Pumpkin Vanilla Ice Cream with pumpkin Pumpkin Cheesecake Vanilla Ice Cream with pumpkin, cheesecake and graham cracker

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Master Shake List Pumpkin Pie Vanilla Ice Cream with pumpkin, nutmeg, cinnamon and graham cracker Raspberry Vanilla Ice Cream with raspberry Raspberry Cheesecake Vanilla Ice Cream with raspberry and cheesecake and graham crackers Reeses Peanut Butter Cup Chocolate Ice Cream with peanut butter cup Reeses Pieces Vanilla Ice Cream with Reeses Pieces Root Beer Vanilla Ice Cream with root beer (no milk) Rum Vanilla Ice Cream with rum S'mores Vanilla Ice Cream with graham cracker, marshmallow and chocolate Snickers Vanilla Ice Cream with snickers Snickers Cheesecake Vanilla Ice Cream with snickers, cheesecake and graham cracker Spicy Berry Vanilla Ice Cream with spicy berry Strawberry Strawberry Ice Cream Strawberry Banana Strawberry Ice Cream with banana Strawberry Cheesecake Strawberry Ice Cream with cheesecake and graham cracker Strawberry Orange Strawberry Ice Cream with orange Swiss Chocolate Vanilla Ice Cream with swiss chocolate Swiss Mocha Vanilla Ice Cream with swiss chocolate and espresso Three Musketeers Vanilla Ice Cream with three musketeers Toffee Vanilla Ice Cream with espresso and caramel Vanilla Vanilla Ice Cream White Chocolate Raspberry Vanilla Ice Cream with white chocolate syrup and raspberry

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Cheeburger Cheeburger meatballs are prepared and stored in 3 different weights: 5.5 OZ. 7 OZ. 10 OZ. ALL MEATBALLS ARE PREPARED IN THE FOLLOWING MANNER: STEP 1: Obtain from the manager the size of meatballs to be prepared. Clean and disinfect the work area, the scale and hands. Make sure the scale is calibrated to “0”. Obtain a Camwear full size pan for storage. STEP 2: Remove 1 bag or tub of fresh meat from the cooler. ONLY work with 1 bag at a time to avoid warming the meat. Keep the chub on ice while working with it. STEP 3: Wear gloves when preparing meatballs. Place a handful of loose meat on the scale and add or subtract meat to get the desired weight. STEP 4: When you have the desired weight, pick up the meat and form it into a ball, using both hands. It is important not to compact the meatball too much. An overly compacted meatball will take too long to cook. STEP 5: Continue making meatballs in this manner. Wash and disinfect hands frequently, along with glove changes. Place the finished meatballs into the Camwear full size pan making neat rows and columns. STEP 6: Label what size, date and who prepared the pan of meat. SIZE ROWS COLUMNS LAYERS 5.5 OZ 4 7 2 7 OZ. 3 6 2 10 OZ. 3 5 2 STEP 6: When the storage container is full according to these requirements, cover the container with plastic film wrap and a Camwear full size pan cover. Place the covered container in the cooler on the shelf designated ONLY for ground beef. DO NOT ALLOW THE GROUND BEEF TO SIT OUT! IT MUST BE REFRIGERATED ASAP! BEEF SHOULD BE RECEIVED AT 32 TO 41 DEGREES. GROUND BEEF RECEIVED AT A WARMER TEMPERATURE SHOULD NOT BE ACCEPTED. Meatball Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Mushrooms are used as an additional salad topping as well as sautéed for a charged burger topping. They are ordered from your local produce vendor in 10lb, pre-sliced boxes. TO SAUTEE MUSHROOMS: STEP 1: Pour about 4oz of liquid margarine on the grill. Empty the mushrooms (about ½ case) to be sautéed on the margarine. STEP 2: Add 4oz. more margarine on the pile of mushrooms. STEP 3: Using 2 spatulas, slowly toss and mix the mushrooms and margarine on the grill while they cook. STEP 4: Continue tossing and mixing the mushrooms until they begin to soften. Do not allow them to sit on the grill unattended. They will easily burn. STEP 5: When they have softened, and slightly browned pick them up with both spatulas and place them in a stainless steel holding pan. STEP 6: Place the holding pan in the food warmer and scrape the grill clean. STEP 7: SAUTÉED MUSHROOMS MUST BE HELD OVER 141°F TO COMPLY WITH HACCP STANDARDS. NOTE: IT IS VERY IMPORTANT NOT TO OVERCOOK THE MUSHROOMS ON THE GRILL, AS THEY WILL CONTINUE TO COOK IN THE FOOD WARMER. MUSHROOMS ARE TO BE DISCARDED NIGHTLY. NEVER REFRIGERATED OR REHEATED FOR THE NEXT DAY. Mushroom Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. 60 lb cases – each case contains 6 – 10 lb chubs. It is important that you adjust your par levels and ordering procedures accordingly. Each case of beef will provide enough product for an e stimated $1500.00 of business. Cooking procedures and handling procedures have not changed. It is important to remember to work with only 1 chub at a time and to keep the chub in an ice bath with a bitherm stuck inside to monitor temperature. Beef should never be held outside the cooler for more than 2 hours. Roll only enough meatballs to cover a 24 hour period. To keep beef at it‘s maximum potential, the product should be kept cold and tightly covered at all times, including in process held under the grill in the ref rigerated drawers. Cheeburger Cheeburger New Beef Program Highlights

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. NEVER SAY NO!

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. To insure the proper consistency, the following procedures should be implemented. We use Drakes Batter Mix. The ratio of batter to water is one bag of mix to approximately 6 quarts of cold water. The consistency should be that of a smooth, thin pancake batter. There should be no lumps. To test the consistency, dip an onion ring into the batter. The perfect mix will cling lightly to the onion without clumping. If the mix does not cling, add more batter to the mix. If the mix clumps, add more water to the mix. Using a clean, food approved container such as a pickle bucket, mix the batter with the cold water. On average, this will provide enough batter mix to handle an entire day’s business. Half the batter mix is poured into a full size chiller pan. These pans are kept cold in the freezer overnight and will keep the product chilled properly for about 6 hours. The pan should be replaced with the backup pan from the freezer prior to the dinner shift. The remaining batter mix should be covered tightly, labeled and stored immediately in the cooler. A drain rack should be placed over a second half pan placed next to the first pan in the ice bath. Onions should be dry before placing into the batter mix. They should be removed from the cooler approximately 30 minutes prior to opening and allowed to temp up uncovered. Rotate the onions throughout the day to insure that they remain crisp. To properly batter the onions, dip a handful into the batter mix and then, using a gloved hand, remove them and place them on the drain rack to allow excess batter to drip off. The rings should then immediately be placed into the hot oil (350 degrees) separately so as not to allow them to stick together. Cook for approximately 2 minutes or until the rings float free. Drain the cooked rings in a fryer basket to remove excess oil and serve immediately. Onion Ring Batter Mix Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. WHAT IS IT? So what is that under the Ice Cream, under the chocolate syrup and under the caramel syrup? At the bottom of this savory delight lies the foundation of our tremendous dessert. So what is it? Is it a cookie? Is it pie? Well, it’s both! We start with Kraft’s OREO Wafer. OREO is recognized around the world as the leader in the dessert category and what a great start it is. Here is what puts it over the top. Mike’s Pies is a dessert company out of Tampa that holds 13 National Championships in the “Super” Gourmet Pie Category. Mike has packed his Peanut Butter Mousse and Chocolate Mousse between two Oreo wafers to create a dessert that would stand alone as an awesome dessert. Add the ice cream, chocolate & caramel syrup and you are in for a treat. THE PACKAGING: The OREO Mousse Mountains are packed 48 per case. They are packaged in a plastic bag to insure freshness. They are packed in three layers. The bottom two layers have 13 OMM and the top layer has 9. On two corners of the box you will see a date. That is the “BEST BUY” date. That date doesn’t mean they will go bad, it just means the pies are starting to lose their high quality. STORAGE & HANDLING: Keep the OREO Mousse Mountains in the freezer! Don’t “slack out” more product than you need. Because we don’t use additives we do give up some storage life in the refrigerator so if you do pull out more than you need for a 24 hour period put it back in the freezer at the end of the day. Back in the freezer? That’s right back in the freezer. Because of the fact that we do not add additives to the OREO Mousse Mountain they can go back into the freezer and not affect the flavor. The in & out of freezer process can be done numerous times so don’t worry. By doing this it will cut down on waste and will keep the OREO Mousse Mountains at its highest level of quality longer. But if it happens several times that means you are pulling out too many, so pull wisely. If left in the refrigerator for more than three days straight it will affect the quality of the OREO wafer. The wafer will become softer. So, what we give up in shelf life…we more than make up for in flavor and quality!! The OREO Mousse Mountain Owners Manual

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. THE PLATTER IS SERVED ON AN OVAL PLATTER. ENTRÉE OPTIONS INCLUDE A CHOICE OF THE FOLLOWING: 10 OUNCE BURGER COOKED TO TEMPERATURE CHICKEN BREAST PORTOBELLA MUSHROOM 5 CHICKEN TENDERS WITH CHOICE OF DIPPING SAUCE VEGGIE BURGER NOTE THAT A GUEST MAY ELECT TO HAVE THEIR PROTEIN SERVED ON A BUN. IF THEY DO NOT CHOOSE A BUN, THE PROTEIN IS SERVED ON A SMALL BED OF SHREDDED LETTUCE TOPPED WITH SAUTÉED ONIONS AND THE OLIVE. IF THEY SELECT A BUN, NO SHREDDED LETTUCE IS USED ON THE PLATE AND THE SANDWICH IS PREPARED FOLLOWING STANDARD PROCEDURES. ADDITIONAL TOPPINGS MAY BE ADDED AS REQUESTED BY THE GUEST. MUSHROOMS & BACON FOR AN ADDITIONAL COST AS INDICATED IN THE MENU. THE GUEST WILL SELECT ONE OF OUR SIGNATURE DIPPING SAUCES SERVED IN A SOUFFLÉ CUP POSITIONED ON THE PLATTER. 6OZ (COOKED WEIGHT) FRIES OR RINGS SERVED ON THE PLATTER. A SIDE SALAD WITH DRESSING CHOICE OR SOUFFLÉ CUP OF COLE SLAW WILL ACCOMPANY THE MEAL UNLESS REQUESTED OUT FIRST BY THE GUEST. Platter Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. STEP 1: Obtain the box of portobello mushrooms from the cooler. Carefully separate the stems from the caps of the mushrooms. STEP 2: Thoroughly wash the caps by holding them under cold running water, making sure all dirt and blemishes are washed away. STEP 3: Cut off the stems nearest to the cap as possible. Set aside the stems for use with the sautéed mushrooms. The stems must be trimmed and washed before they are sautéed. STEP 4: Fill a full sized pan with portobello mushrooms placing the top sided down. Only add as many mushrooms to the pan as you will use in 1 day. STEP 5: Pour 1 to 2 ounces of Italian marinade on top of each mushroom. STEP 6: Place the whole pan of prepped mushrooms in a drawer in the under the grill refrigeration unit. NOTE: IF TOO MUCH MARINADE IS ADDED, OR THE MUSHROOMS SIT IN THE MARINADE TOO LONG THEY BECOME MUSHY AND UNUSABLE. Portabello Mushroom Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ONION PREPARATION Cheeburger Cheeburger uses onions in several forms, however, all onions come from one source. We use only Spanish Colossal onions. “Colossal” onions are large, evenly shaped, sweet onions that are packed in 50 lb bags. There should be 30-40 onions per 50 lb bag, making each onion about 1 1/2 lb. Upon delivery, the onions should be stacked on open shelving in dry area. It is not necessary to refrigerate unpeeled onions providing they will be used in 2 - 3 days. CUTTING AND PEELING STEP 1: Obtain a clean, disinfected cutting board and sharp vegetable knife. Set up in an area designated by the manager on duty. STEP 2: Open the bag of onions by pulling on the tie strings. It’s best to untie the bag so that it can be reused for onions being returned to the produce vendor. STEP 3: Carefully cut off the bottom or root end of the onion, making a clean straight cut about ½ inch into the onion. Then cut off the top end of the onion in the same manner, making sure that both cuts are parallel. This will reduce waste when the onions are sliced. STEP 4: Peel the outer layer of skin from the onion. If the next layer is blemished or is discolored, peel that away also. The finished peeled onion should be totally white and unblemished. STEP 5: Place the peeled onion in a buss tub. Continue with STEPS 3 and 4 until all onions are peeled. SLICING STEP 1: Set the clean disinfected slicer at the 1/4 inch setting. STEP 2: Position the peeled onions and 2 empty buss tubs side by side. STEP 3: Start slicing the onions on the slicer being careful to use the slicer properly. To avoid injury, catch each slice with your left hand so that it does not break. Stack the slices into one of the buss tubs. Perfect slices that have concentric rings should be placed in the buss tub for sandwich onions. Notso-perfect slices should be set aside to use as onion rings. Continue slicing and sorting until all of the onions are used. STEP 4: Wrap the sandwich onions in plastic wrap and store in the proper refrigerated area. Set aside the container of onion slices for onion rings. Thoroughly wipe down and disinfect the slicer. Remember to be careful when cleaning the slicer. THE BLADE IS SHARP! Always set the blade at “0” when cleaning the slicer. PREPARING RAW ONION RINGS Step 1: Obtain the buss tub of onion slices that is designated for use as onion rings. Also obtain 2 empty pickle buckets that have been cleaned and disinfected. STEP 2: Take a slice of onion and hold it over one of the empty buckets. Carefully push out the center of the onion and let the center fall into the bucket. Then gently separate the remaining rings and drop those into the other bucket to be used in onion ring baskets. Only rings that are 1 ½ inches or larger should be saved for onion rings. Smaller pieces and broken rings do not go into the bucket of onion rings. STEP 3: Continue separating onions in this manner until all onion slices are used. YIELD: One bag of onions should yield 4 buckets of onion rings STEP 4: Place covers on all buckets, label and date the contents and place in the proper refrigerated area. COOKING PROCEDURES 1: Batter mix should be prepared to recipe and kept on ice 2: Peanut Oil should be at 350° degrees 3: Rings are dropped in batter until they are completely covered with batter 4: Remove rings from batter and allow excess batter to drain off, and then drop into hot oil individually. 5: Allow rings to free float until golden brown and remove 6: Place rings into fry basket to drain 7: Serve immediately COOKED PORTIONS SMALL RING 5.5 OZ MEDIUM RING 8 OZ LARGE RING 20 OZ BEST OF BOTH PORTIONS REGULAR 14 OZ FRIES/13 OZ RINGS HALF ORDER 8 OZ FRIES/5.5 OZ RINGS SINGLE ORDER 4 OZ FRIES/2 OZ RINGS Ring Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. BEEF When receiving beef, it’s important to have the driver remove one case from the truck. Without damaging the box, use your biotherm and place it between the top flaps of the box or through the hand holds on the side. Be careful not to puncture the product inside. Temperature should be between 28 and 43 degrees. If the temperature is outside of this range, you must immediately call Jeffrey Jablow (239-628-5882). Jeffrey will discuss the next steps with you at that time. Do not let the driver leave or you will be responsible for the product you have accepted. Also note the condition of the packaging to insure there are no leaks or damage to the box. Product should have a minimum of 4 days shelf life (note the freeze by date on the case) PRODUCE Produce should be received at temperatures between 41 and 45 degrees. Use your biotherm to temp the interior of the box without compromising the packaging or the product. Check use by dates on packaging and check for damaged packaging. FROZEN PRODUCT Frozen product should be received at 0 degrees or below. Check to insure the packaging has not been damaged and that there are no leaks. Use your biotherm to temp the interior of the box without compromising the packaging of the product. Proper Temping of Received Products

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Salmon Burger is to be kept frozen. Individual Salmon Burgers can be removed as needed with no thawing required. Place small amount of liquid butter on grill Place Salmon Burger on top of buttered area Cover with Dome Squirt small amount of water next to dome to create steam Cook for approximately 3 minutes Raise Dome and Flip Salmon Burger Cover and Cook an additional 2 minutes Top with cheese, if requested. For Salad Topping Cut Salmon Burger into Quarters and place on top of salad prepared as guest requested For Wrap Cut Salmon Burger into 4 strips and prepare wrap as requested For Platter without Bun Place Salmon Burger on ¼ ounce of shredded lettuce on platter Salmon Burger Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. STEP 1: Obtain the bucket of chopped onions from the cooler. STEP 2: Place 4 oz. of liquid margarine on the grill. Empty the onions, (about 1 gal.), to be sautéed on the margarine. STEP 3: Add 4oz. more of margarine on the pile of onions. STEP 4: Using 2 spatulas, slowly toss and mix the onions and margarine on the grill while they cook. STEP 5: Continue tossing and mixing the onions until they begin to soften. Do not allow them to sit on the grill unattended. They will easily burn. STEP 6: When the onions have softened and begun to slightly brown, pick them up with both spatulas and place them in a stainless steel holding pan. STEP 7: Place the holding pan in the warmer and scrape the grill clean. STEP 8: Sautéed onions must be held over 141°F to comply with HACCP standards Note: It is very important not to overcook the onions on the grill, as they will continue to cook in the food warmer. Onions are to be discarded nightly. Never refrigerated or reheated for the next day. Sauteed Onion Procedures

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. HOST Clean Entrance Check Sanitizing Bucket - refresh if necessary Clean Rags in Sanitizing Bucket Wipe Down High Chairs and Boosters Clean Windows in Vestibule and Doors Clean Merchandising Cabinet Glass Stock Kids Menus, Crayons and To Go Menus Wipe Menus Check and Verify Floor Plan with Manager for Shift Complete Floor Staffing Sheet Sell Merchandise OPENING BAR Set Up Sanitizing Bucket and Rags Wipe Down and Align Bar Stools Prepare Coffee and Iced Tea Cut Lemons Set Up Bar Counter Condiments and Paper Towels Fill Ice Bin PreMake Shakes as Required Verify Cash Drawer with Manager Set Up Pepsi Machine MID SHIFT BAR Change Sanitizing Bucket and Rags Wipe Down Bar and Clean and Stock Condiments Empty Trash Stock To Go Supplies Clean Pepsi Machine Fill Ice Clean Shake Topping Containers and Refill Refresh Tea and Coffee Cut Lemons ReStock PreMade Shakes Sweep and Mop Bar Area Count and Verify Drawer with Manager All Work Must Be Checked By Manager Before Tips Paid Out Server Side Work

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. CLOSING BAR ReStock Shake Supplies ReStock To Go Supplies Empty Trash Clean Insides of Coolers and Freezers and Dip Well Clean Pepsi Machine Lids on Ice Cream Tubs and ReStock Clean All Counter Tops and Stainless Clean and Take Apart Mix and Chills Clean and Take Apart Tea and Coffee Urns Empty Sanitizing Buckets Sweep and Mop Count and Verify Drawer with Manager All Work Must Be Checked By Manager Before Tips Paid Out OPENING SERVERS Set Up Sanitizing Buckets and Rags Wipe Chairs and Tables and Align Stations Set Tables and Verify Condiments and Trivia Cards Check Bathrooms and Stock Supplies Prepare Tea and Coffee Cut Lemons Fill Ice Check Cheese Sauce Fill Dressings and Dip Sauce, Mayo and BBQ Set Up Buss Station Fold Cars Check Stock of Paper Goods Wipe Down Silverware Clean and Fill Mustard and Ketchup Clean Salt and Pepper Shakers Check Mesh Baskets for Trash Server Side Work

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. MID SHIFT SERVERS Set Up Sanitizing Buckets and Rags Wipe Chairs and Tables and Align Stations Set Tables and Verify Condiments and Trivia Cards Check Bathrooms and Stock Supplies Prepare Tea and Coffee Cut Lemons Fill Ice Check Cheese Sauce Fill Dressings and Dip Sauce, Mayo and BBQ Set Up Buss Station Fold Cars Check Stock of Paper Goods Wipe Down Silverware Empty Trash Cans Clean and Fill Mustard and Ketchup Clean Salt and Pepper Shakers Check Mesh Baskets for Trash All Work Must Be Checked By Manager Before Tips Paid Out CLOSING SERVER ReStock Paper Goods Clean Trays Clean Buss Station Clean Pass Shelf Clean Coffee and Tea Machines Empty Trash Wipe Down Wait Station Fold Cars Empty Sanitizing Buckets Sweep and Mop Put Up Chairs Clean Cheese Machine All Work Must Be Checked By Manager Before Tips Paid Out Server Side Work

© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. STEP 1: FILL THE ACRYLIC SHAKER ½ FULL OF ICE AND THEN FILL 3/4 FULL OF SODA WATER. THE SHAKER SHOULD ONLY BE 3/4 FULL OF LIQUID AND ICE. STEP 2: USING THE LID TO THE ACRYLIC SHAKER, MEASURE 2 OZ OF MONIN SYRUP FLAVOR. POUR INTO ACRYLIC SHAKER. STEP 3: REPLACE LID TO SHAKER TIGHTLY, AND THEN GENTLY ROCK BACK AND FORTH TO MIX LIQUIDS. AS THE SODA WATER IS CARBONATED, THE DANGER OF “COMBUSTION” EXISTS. DO NOT POINT THE LID TOWARD ANOTHER INDIVIDUAL. STEP 4: FILL A SHAKE GLASS WITH ICE. STEP 5: USING A BAR TRAY, CARRY THE SHAKER AND GLASS WITH STRAW TO THE GUEST TABLE. STEP 6: POUR MIXTURE OVER ICE AND LEAVE REMAINING DRINK IN SHAKER ON TABLE AS A REFILL. Shake-A-Soda Procedures