In what year did Cassano's open its first location?
Cassano's opened on Schantz Avenue in Kettering, Ohio in 1953.
Who currently leads Cassano's?
Vic III ('Chip') and Chris Cassano, sons of Vic Cassano Jr.
What three words has Cassano's used to describe its success since the beginning?
Quality, Cleanliness, and Service — 'La prova è nel gusto.'
Which of these is one of Cassano's non-negotiable principles?
'Quality will not be compromised' is one of the stated non-negotiables.
What is the first item on Cassano's 'what we expect from you' list?
Showing up on time, in uniform, and ready to work is item one.
What is item one on Cassano's 'what you can expect from us' list?
Training that actually prepares you — so you're not guessing on your first solo shift.
What is the minimum wash-water temperature for Sink 1 of the 3-compartment process?
At least 110°F (43°C).
What is the correct order of the 3-compartment sink steps?
Scrape → Wash → Rinse → Sanitize → Air Dry. Sanitizer needs a clean surface.
How do you verify sanitizer concentration?
Sanitizer concentration must be verified with a test kit.
How are items dried after sanitizing?
Air-dried, items placed upside down so they drain.
Which footwear is required for the food line?
Closed-toe non-slip shoes. The floor gets wet — slip resistance is not optional.
Which jewelry is allowed on the food line?
Wedding band and small stud earrings only. Safety, not style.
What is the '10-second rule' from the Uniform Guidelines?
If a customer can't tell in 10 seconds that you work here, fix it before clocking in.
Which piece of equipment should be turned on first during opening?
Turn on the oven first — it takes the longest to come up.
What is the required walk-in cooler temperature?
At or below 41°F. Walk-in freezer must be at or below 0°F.
When should the front door be unlocked?
At the official open time — not earlier, not later — after a final walk-through.
How should sanitizer concentration be verified at opening?
Always verify with the test kit — not by sight or smell.
Smoke breaks are blocked during which hours?
Lunch (11–2) and dinner (5–8) rush windows are blocked.
What is the cardinal rule about the store during smoke breaks?
At least one employee must remain inside the store. The store is never empty.
After a smoke break, what is required before returning to the line?
Wash hands and use a breath mint. You handle food and talk to customers — the smoke doesn't follow you back inside.
If approving a smoke break leaves the store at minimum coverage, what should a manager do?
Smoke breaks are a privilege contingent on store coverage, not a fixed right at a fixed interval.
