Cut and Pay Scorecard

Questions? Refer to the Azzip Way!

Store *

Manager On Duty *

Grader *

Grader's Email *

Date Of Grading

Shifts Observed *OpenLunchPost-Lunch/Pre-DinnerDinnerCloseCheck All That Apply

Are the sizes of the cuts appropriate? Middle piece should not be the biggest piece, lines should be clean, etc. *YesNo

Comments

Is the cut station clean? Is the blade being wiped before being set down and in between pizzas? *YesNo

Comments

Are topping amounts including drizzle of Ski and Sriracha and Grippo shaking appropriate? *YesNo

Comments

Bury the Surprise: are giveaway cookies with stickers prepared? *YesNo

Comments

For the Kids: are stickers present and being offered, straw color choice? *YesNo

Comments

Is the pay counter clutter free? *YesNo

Comments

Are the employees engaging guests appropriately? *YesNo

Comments

Is communication occurring appropriately between all employees on the line including the make station? *YesNo

Comments

Are allergies being handled appropriately? Is the allergy station set up? Are guest being handed their pizzas directly rather than them being placed on the counter? *YesNo

Comments

Are black mats being stored in a neat and organized manner? *YesNo

Comments

Is the online ordering system being ran intentionally on this side of the oven? A consistent spot for extras. Tickets organized appropriately. *YesNo

Comments

Is the ticket and numbering system being used appropriately to help the cut employee? Including the to go and for here functions. *YesNo

Comments

Score out of 12

General Comments

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