Training

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Across
  1. 3. choosing what to do first based on needs of customers and the items ready
  2. 4. the little things that make a big difference; what make Pura Vida stand apart
  3. 7. the type of service we want to offer
  4. 10. adding, removing, or choosing something
  5. 11. what should be removed from the table once the customers have all ordered items
  6. 12. what lets you know it is time to go to the pass and bring food to a table or customer
Down
  1. 1. what outside food and beverage is allowed in or at any of our stores
  2. 2. makes dishes even more delicious and only costs $1
  3. 3. taking plates from a table while the customer is still there
  4. 5. what we offer when the tables are full
  5. 6. a percent included for our team; staff appreciation
  6. 8. where you should not be ever, unless you are working that position
  7. 9. what we use to find a customer that orders takeout