Onboarding Course

A big warm welcome to Tim Hortons. We're delighted to have you on board, and we hope you're settling in nicely.

When you've finished taking this short course, you will:

Have fun!

About Tim Hortons - Noble Group

The Noble Story

The Noble Story

  • Robert and Cathy Noble are the franchise owners
  • They opened their first store in August of 1989
  • Currently we operate 22 restaurants, with many more on the way
  • All of our restaurants have a dedicated team of managers
  • We also have a Senior Team that consists of Linda - Director of Operations, Madolyn, Ingrid, & Vikas - General Managers and Eggy - Human Resource Manager
  • We are the leaders in our industry, and we work hard each day to maintain these standards

Which location will you be working?

  • Store 24 - 2075 Sheppard Ave. East @ DVP
  • Store 443 - 1630 Danforth Ave. @ Shoppers
  • Store 752 - Agincourt Mall
  • Store 843 - 2500 Don Mills Road @ Sheppard in Esso
  • Store 1274 - 2501 Victoria Park Ave. @ 401
  • Store 1380 - 5445 Steeles Ave. @ McCowan
  • Store 1891 - 4228 Midland Ave. @ Steeles
  • Store 2228 - 3600 Sheppard Ave. @ Birchmount in Esso
  • Store 2291 - 1500 Finch Ave. @ Don Mills in Esso
  • Store 2310 - 3389 Steeles Ave. @ Victoria Park in the Offices
  • Store 2353 - 4000 Finch Ave. @ Kennedy in Esso
  • Store 2695 - 3400 Victoria Park Ave. @ McNicol in Esso
  • Store 2726 - 5641 Steeles Ave. @ Middlefield
  • Store 3096 - Bridlewood Mall
  • Store 3204 - 2363 Warden Ave. @ Huntingwood
  • Store 3261 - 5975 Steeles Ave. @ Markham in Esso
  • Store 3942 - 4186 Finch Ave. @ Midland
  • Store 4752 - 4200 Sheppard Ave. @ Midland
  • Store 4879 - 2375 Brimley Rd. @ Huntingwood
  • Store 5515 - 3101 Victoria Park Ave. @ Finch in Shell
  • Store 5839 - 70 Forest Manor Rd. @ Don Mills in Condo
  • Store 7268 - 2600 Birchmount Rd. @ Huntingwood

Drag and Drop our Hospitality House Walls

Please drag and drop the phrases that best match the hospitality wall.

  • Clean and Welcoming
  • Always Fresh
  • Smile, Eye Contact, Thank you's!
  • Exactly what guest orders
  • Prepared
  • Fix guests concern

Getting Started

Team Member Discounts

Team Member Discounts

We offer our Team Members 2 types of discounts:

  1. Meal Discounts
  2. Take Home merchandise discounts

Meal Disounts:

These are offered during your break only. You are provided a 30-minute unpaid break for any shift over 5 hours in length. You will be required to punch out for this break. Your manager will have to ring in the items you would like from the restaurant, even if it is 100% free. The items and their discounts are listed in your Team Member Handbook which is available on TAPP.

Take Home Merchandise discounts:

We offer a variety of take home products for our guests, like cans of coffee, travel mugs etc. These great products are also available to our team members as well. We are proud to offer them to you at Cost Price! Your manager has a price list available for all items available for sale. You must purchase these directly through your management team.

Team Member Perks

Team Member Perks

Besides our Team Member discounts, we offer a variety of other perks including:

  • Yearly Scholarship Program
  • Health and Dental Benefits for full timers
  • Advancement Opportunities
  • Monthly prizes
  • Corporate awards
  • Contest

How do these discounts and perks seem to you?

Please select all that apply.

  • I like the meal discount
  • I don't care for the meal discount
  • I am excited to get the Take Home merchandise at such a great discount
  • I don't care for the merchandise discount
  • I am happy to work for a company that provides health and dental benefits
  • I don't care for the health and dental benefits
  • I am excited to participate in the Scholarship program
  • I don't care for the scholarship program as it doesn't apply to me
  • I prefer other benefits when working for a company (please let us know)
  • This is exactly what I expected from Tim Hortons
  • I expected more from Tim Hortons (please let us know what that is)

Health and Dental Benefits

Tim Hortons Health and Dental Benefits 2018

I understand that it is my responsibility to inform my HR Manager if I am interested in applying for benefits by sending an email to [email protected]

  • Yes, I will email by my 3 month anniversary if I interested in applying.
  • I don't understand what I am supposed to do, please let me know.


Training Hours

During your training period, which can last up to 3 months (your probation period), your shifts will typically be shorter (maximum of 5 hours) to help you learn. Once you complete your training, and are ready to work on your own, with minimal supervision, your hours may then increase.

Personal Emergency Days

Effective January 1st, 2018, an employee who is entitled to personal emergency leave can take up to 10 days of leave each calendar year due to:

  • personal illness, injury or medical emergency or
  • death, illness, injury, medical emergency or urgent matter relating to the certain family members

The first two days of the leave in each calendar year are paid if the employee has been employed for one week or longer. An employee who missed part of a day to take the leave would be entitled to any wages they actually earned while working, in addition to personal emergency leave pay for any leave taken.

There are various other types of leaves that you may be entitled to - please review the Employment Standards Act for more details.

If I change my availability, I must give my manager .

For the months of July, August and December, I must provide  so that I can ensure they have time to make a proper schedule.

Information About Hours of Work

Information about Hours_EN

Excess Daily Hours Agreement


  • I agree to work hours in excess of 8 hours to a maximum of 10 per day when requested to do so
  • I do no want to work more than an 8 hour shift

Vacation Time


I understand that each day I book off is considered a vacation day

  • Yes
  • No

Vacation Pay

Vacation Agreement

  • I would like my 4% vacation pay on each paycheque
  • I would like my 4% vacation pay accrued and given to me at a later date

Pay Day

  • Pay Day is twice each month - bi-monthly.
  • Our payroll cycle is from the 1-15th and 16-last day of each month.
  • Our pay day is on the 7th and 22nd of each month.
  • All the shifts you work from the 1-15th will be reflected on the 22nd paycheque.
  • All shifts from the 16-30/31 will be reflected on the 7th paycheque.
  • If the 7th or 22nd falls on a weekend or a holiday, you will be paid on the business day before.

Looking at this calendar, please click on when your pay day would be.

Have you provided your Manager your Banking details?

Direct Deposit

Your paycheque will be directly deposited into your chequing account that you provide. It must be in your name.

If you change banking details in the future, you must inform your manager with 30 days notice with a new direct deposit form.


Paystubs are sent directly to the email address you provided us when you logged in to take this course.

Paystubs highlight the total amount of hours worked during the period, any vacation pay you earned and received, any deductions etc.

These documents are important and you should make sure to save them for future reference, or if there are any concerns about your pay.

Money issues - speak directly to your Manager

Email issues (including paystubs) - speak direclty to Eggy

  • Yes, I gave them my direct deposit form already
  • No, I have not yet.

Which part of the Uniform is not provided by Tim Hortons?


You will be responsible for the cost of your uniform. Your manage will measure you up for the most accurate size. The cost of the uniform will be deducted directly from your paycheque.

You will be responsible for keeping it clean, neat and professional at all times.

For a complete list of the uniform restrictions, and policies, please review the Uniform Policy on TAPP.

Please click on the area of the image that is not provided by Tim Hortons

Workplace Harrassment

When workplace harassment occurs, who would you report it to?

RITW Harassment Policy Statement 2016

Match each of the options

  • First occurrence
    The individual bothering me
  • Second occurrence
    Member of my Store Management Team
  • Third or more occurrence
    HR Manager and/or Senior Management

Health and Safety

Who is Responsible for Health and Safety in the Workplace?

  • Everyone is responsible for making sure we work in a safe environment
  • It is up to my Manager for making sure that the workplace is safe.

Name your 3 basic rights when it comes to workplace health and safety:

  • a) Right to Know
  • b) Right to Participate
  • c) Right to Refuse unsafe work
  • d) Right to do as I see fit
  • e) Right to ignore managements directions
  • f) All of the above

What do you do if you see something that isn't safe?

  • a) Ignore it because it's the manager's job to fix it
  • b) Take action to correct it only if I can do so safely
  • c) Report it to a manager
  • d) Both b and c are correct

What should I do if you get injured at work?

  • a) Tell a manager as soon as possible
  • b) Go Home
  • c) Get First Aid
  • d) Both b) and c) are correct
  • e) Both a) and c) are correct

Your manager can fire you for refusing to perform unsafe work?

  • True
  • False

Where is the emergency flip chart located?

Emergency Procedures Flipchart

The flipchart includes all emergency phone numbers and important details you will need in case of emergency.

The emergency flip chart is always located  no matter which store you go to.

Select the 6 common hazards in a Tim Hortons store

Employees should wear Personal Protective Equipment:

Personal Protective Equipment

They are the pieces of equipment that we wear to personally protect ourselves. At Tim Hortons examples of PPE include:

  • Green neoprene gloves
  • goggles
  • Safety Vests
  • Oven mitts
  • cut resistant gloves
  • garbage gloves
  • panini cleaning gloves
  • respiratory masks
  • yellow neoprene aprons
  • rubberized delivery gloves
  • non-slip shoes

  • When a Safety Data Sheet indicates to do so
  • When any chemical is used

During a robbery, you should refuse to hand over any money.

  • True
  • False

What is the correct way to lift?

Click on the magnifying glass to see the full images

What emergency equipment would you find at Tim Hortons?

Fill in the blanks regarding ladder safety.

A ladder should be  for  before 

When climbing up or down a ladder, you should:

  • a) Maintain 2 points of contact and face the ladder
  • b) Maintain 3 points of contact and face the ladder
  • c) Maintain a firm grip
  • d) Both b) and c) are correct

Match each piece of Personal Protective Equipment with the correct task

  • Reflective Safety Vest
    Cleaning the parking lot
  • Oven Mitt
    Taking product out of the oven
  • Cut resistant glove
    Using the Tomato Tamer

WHMIS 2015

WHMIS 2015

WHMIS was modified to align with the Globally Harmonized System of Classification and Labelling of Chemicals (GHS) in 2015. 

WHMIS 2015 has:

  • New Hazard classes and new rules about classification
  • A new, standardized format for Safety Data Sheets
  • New Label requirements
  • New Hazard Symbols/Pictograms

The 3 Key Elements of WHMIS

  • After a hazardous product has been classified, health and safety information about the product must be communicated within the workplace through a 3-part system that includes: 1. Product Labels 2. Safety Data Sheets 3. Worker Education Programs
  • After a hazardous product has been classified, health and safety information about the product must be communicated within the workplace through a 3-part system that includes: 1. Supplier Labels 2. Material Safety Data Papers 3. Workers Time off

Who is Responsible?

  • Attach a supplier label to the container, provide SDS for the product
  • Ensure containers are labeled properly, SDS is readily available, provide training, and education
  • Participate in training, Practice what they've learned, inform employers of unsafe conditions


Product Labels

The two main types of labels are:

  1. Supplier labels &
  2. Workplace labels

Never use unlabeled material. DO NOT assume that you know what the product is. If a container is unlabeled or has a damaged label, you must tell a supervisor. A workplace label should be created and attached to the product container before use.

You are about to clean the kitchen and you notice the spray bottle has no label. You are 99% sure that you know what is in the spray bottle. In this situation, it is acceptable to____?

  • Stop. Tell a supervisor about the missing label. Do not use the product.
  • Ask a co-worker if he or she knows what is in the spray bottle. Use only if the co-worker confirms your opinion about what is inside the bottle. Report the situation to a supervisor before leaving work.
  • Each of these options is acceptable

Supplier Label

Supplier Label

Supplier labels must include the product name, pictogram(s), signal word, hazard statements, precautionary statements and supplier information.

The pictogram(s), signal word and hazard statements must be grouped together.

Supplier Label Elements

If the product poses a sever hazard, the WHMIS 2015 supplier label will include the signal word___?

  • Danger
  • Warning

On the WHMIS 2015 supplier label, first aid measures are included in the ___?

  • Precautionary Statements
  • Supplemental Statements

The WHMIS 2015 supplier label for a product that poses 2 hazards will feature___?

  • 1 pictogram
  • 2 pictorgrams

Update to the Supplier Label

A label must be updated when the supplier becomes aware of any "significant new data" which is described as:

"New data regarding the hazard presented by a hazardous product that changes its classification in a category or subcategory of a hazard class, or result in its classification in another hazard class, or change the ways to protect against the hazard presented by the hazardous product." Canada Gazette, Part II, Hazardous Products Regulations, Section 5.12 (1)

Labels must be updated within 180 days of the supplier being aware of the new information.

A Workplace label is required when

  • hazardous products are produced on site
  • when the product is transferred from one container to another (and is not immediately used)
  • When workers are unable to read English or French
  • To replace supplier labels that have been lost or damaged during transport
  • All of the above

Workplace labels are NOT required when?

  • The hazardous product is poured into a container and used immediately
  • The hazardous product is poured into a container that remains "under the control of the person who decanted it"
  • All of the above.

Workplace labels require a product name, safe handling information, a reference to the SDS

  • True
  • False

You have transferred a hazardous product into a spray bottle. You will be the only person using the product. You will be using the product daily until it is finished and you will be keeping it locked away. In this situation___

  • The spray bottle does not require a workplace label
  • The spray bottle only needs to have a product identifier attached to it
  • The container must have a workplace label

Hazard Classes and pictograms

Hazard Classification

Hazard Classification Continued

Hazard Classification

Within each group (Physical and Health) are hazard classes.

Classes are a way of grouping together products that have similar properties. Some hazard classes may be divided into one or more categories and some may be further divided into sub-categories. 

Categories are assigned numbers and sub-categories are assigned letters, with category 1 (or sub-category A) being the most hazardous.

Pictograms - move over each pictogram to see what it means!

WHMIS 1988

Safety Data Sheets

Importance of the SDS

The Safety Data Sheets (SDS) tells you:

  • detailed information about the product, including who made it
  • the hazards associated with the product
  • how to use the product safely
  • what will happen if the hazard information is not followed
  • what to do if there is a workplace incident involving the product
  • how to recognize adverse health effects, and
  • spill control and disposal information

Roles and Responsibilities

  • The Supplier
    must produce and supply an SDS for that product (in both English and French) and must ensure that the SDS is updated at any time that new, significant information about the product becomes available
  • The Employer
    must ensure that there is an SDS available for each hazardous product in the workplace.
  • The Employee
    must ensure that they take the time to familiarize themselves with the information found on the SDS for each hazardous product in the workplace.

The Safety Data Sheets

WHIMS 1988


There may still be WHMIS 1988 MSDSs in-use at your workplace. They do not have a prescribed format like the SDSs. WHMIS 1988 requires suppliers to update MSDSs every 3 years, whereas the new SDSs only get updated when a significant change occurs.

Some of the hazardous products Eggy works with have WHMIS 2015 SDSs but some still have the "old" MSDSs. Is this acceptable?

  • Yes
  • No

Working Safely

Working Safely

As a worker, you are responsible for actively participating in all health and safety education and instruction presented by your employer, including WHMIS training.

When using a hazardous product:

  • Read the product label and SDS before using the product
  • Ask your supervisor if you are not sure about how to use or store the product
  • Ask for a new label if the old one is not easily seen or readible
  • ALWAYS check to see if there is a label on the product before you use it.

There are lots of hazardous products in Mary's workplace environment but she doesn't work with them directly. Does Mary still require WHMIS education?

  • Yes
  • No

Will has completed a general WHMIS course and has participated in all of the workplace training. If he changes jobs, will he have to do it again?

  • Absolutely, Yes!
  • No, he has the knowledge now!

Can a worker choose NOT to participate in WHMIS training?

  • No, they are legally required to
  • Yes, I don't need to waste my time

Food Safety

Drag and Drop the words to the Thermometer

  • Temperature Danger Zone
  • Hot Food Holding Temperature
  • Cold Food Holding Temperature

Food kept in the Temperature Danger Zone for 1 hour must be discarded?

  • True
  • False

What kind of action is an Ice Bath?

Ice Bath

When temperatures for Cold Food are over 40F we must give an Ice Bath to quickly reduce the temperature.

  • Corrective
  • Safe
  • Danger
  • All of the Above

All items that are prepared at Tim Hortons must have a date and time to indicate expiry?

  • True
  • False

How do we take the temperature of a bag of cream when it is delivered?

When we receive our Dairy Delivery, we must  take the temperature. We should .

What is FIFO?

  • a) Inventory Rotation
  • b) First In, First Out

How soon do we have to put away product when it is being delivered?

TDL Deliveries

Our team members are responsible for unloading the delivery from Tim Hortons. They play a vital role in making sure that we receive the best product possible.

  • 1 Hour
  • Immediately
  • After you have time to inspect and stamp the box with the date

Health Inspectors do not ask employees questions?

  • True
  • False

Bakers do not need to wash their hands between tasks since they are not in the guests view.

  • True
  • False

Importance of Food Safety

Remember this!



Why we wash our hands

It is important to wash your hands after using the toilet because: .

As a Baker, when you enter the kitchen you should:

  • Do the dishes
  • Say hello to everyone
  • Wash your hands
  • Put on an apron

As a Storefront Team member, when you enter the counter you should:

  • Immediately serve your guests
  • Wash your hands
  • Make sure you have enough coffee
  • Say hi to everyone

When you wear gloves:

Gloves at the Sandwich Station

  • You should wash your hands first
  • You do not need to wash your hands
  • I am protected from germs when I wear gloves
  • I can touch anything without spreading any germs

You should wash your hands because:

  • You can pass germs on to the next person you are in contact with
  • You can leave finger prints on dishes if you don't
  • Your Manager tells you to
  • Guests are watching you

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