What are the four zone walk areas according to the MIC card?

The correct choice identifies the four zone walk areas as the front counter, drive-thru, on the line, and frying/prep. These areas are critical for the effective management of a Taco Bell restaurant, as they represent the primary stations where most of the food preparation and customer service activities occur.

The front counter is where customers place their orders and interact with staff, making it essential for staff to monitor for cleanliness and customer engagement. The drive-thru is another crucial area, as it serves customers who are ordering from their vehicles; efficiency and service speed are particularly important here, emphasizing the need for regular checks.

The "on the line" area pertains to the food preparation zone, where team members assemble orders and ensure that food is made to the appropriate standards. This area requires constant oversight to maintain quality control and food safety. Lastly, frying/prep is where hot food items are prepared; this zone must be kept clean, efficient, and well-organized to facilitate quick service.

By knowing and managing these specific zones effectively, shift leads can ensure that operations run smoothly, customer service remains a priority, and health and safety standards are consistently upheld.