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Service Leader > Written Test > Flashcards

Written Test Flashcards

1
Q

All prepared drinks must be served with a

A

Lid

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2
Q

The front line Register Operator is responsible for which of the following:

A

Greeting The Customer and Accurate Cash Transactions

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3
Q

Any bill larger than ____ needs to be handled by the MIC

A

$20

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4
Q

___ customers are the key to our success.

A

Repeat

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5
Q

Biscuits should have ___ ladles of gravy portioned with a ___ ladle.

A

2/2 oz.

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6
Q

How many sauces are given with a Supreme or Homestyle Tender Combo?

A

1

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7
Q

The air temperature for chicken at the Pack Station should be _______.

A

115• -120•F

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8
Q

A Dirty Rice individual for carry out should be packed in a _____.

A

4 oz. fixin’ cup

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9
Q

At drive-through, customers are to be greeted within ______ seconds.

A

3

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10
Q

How many cashiers are allowed in a single drawer per shift?

A

1

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11
Q

An ‘up sell’ is a suggestive selling technique. (TRUE OR FALSE)

A

True

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12
Q

What is the proper way to greet a customer at the drive-through register?

A

Its Bo Time; may i take your order please?

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13
Q

A customer’s ____ visit depends on their ____ visit.

A

First/Last

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14
Q

Handle all customer complaints using ____.

A

BLAST (Believe, Listen, Apologize, Solve, Thank)

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15
Q

The water temp in the holding wells must be at least 160°F to maintain food temperatures of 140°F or higher.
(TRUE OR FALSE)

A

TRUE

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16
Q

Condiment stands should be _____ full.

A

1/2 Full

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17
Q

Which of the following factors does NOT make up the Bojangles‘ hospitality image?

A

Computer skills

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18
Q

Doubling the drive-through refers to using a designated order taker and a designated cashier. (TRUE OR FALSE)

A

True

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19
Q

1/2 dozen biscuits are packed in a _____.

A

Dinner box

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20
Q

How was a seasoned fry medium packed?

A

Medium Fry Carton

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21
Q

How should one or two bo-berry biscuits be packed for carry out?

A

Utility Tray/clamshell

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22
Q

When packing biscuit sandwiches for carry out orders, leave the bag open to allow _______.

A

Ventilation

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23
Q

A ______ is a universal welcome, cost you nothing, and is very easy to do.

A

Smile

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24
Q

5 to 6 biscuit sandwiches should be packed in a ______.

A

6# Bag

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25
Q

When packing a mashed potato picnic for carry out, the gravy should be placed

A

In an individual side cup

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26
Q

The following people are responsible for verifying the cash drawer at the beginning of the shift.

A

Cashier and Manager

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27
Q

The first question to ask a customer if they have a problem with their order is:

A

How can I help you?

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28
Q

The register terminology used to announce a 16 oz. cup of Dirty Rice is:

A

Picnic Dirty Rice

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29
Q

The front line Register Operator must announce dine in or carry out for each order. (TRUE OR FALSE)

A

True

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30
Q

Ketchup is automatically packed with an order of Seasoned Fries. (TRUE OR FALSE)

A

False

31
Q

The difference between good service and great service is small, and it is _______ that makes the difference.

A

YOU

32
Q

When a customer orders Cajun Filet Sandwich, the register operator should then ask:

A

Would you like to make that a combo?

33
Q

The service goal for breakfast in the dining room is _____ seconds.

A

45

34
Q

How many napkins are automatically packed with an 8 piece chicken box through drive-through?

A

8

35
Q

When packing an 8 piece chicken box,

the 4 biscuits are packed in ______.

A

The chicken box

36
Q

Clean is defined as the absence of

germs and harmful bacteria. (TRUE OR FALSE)

A

True

37
Q

Food products should always be rotated

to permit using the oldest product first. (TRUE OR FALSE)

A

True

38
Q

The most important thing you can do

before handling food products is:

A

Wash your hands

39
Q

Condiments are available upon request. (TRUE OR FALSE)

A

True

40
Q

Cold food products should always be

kept below ______ to prevent the growth of harmful micro-organisms.

A

41°F

41
Q

If a customer tells you that they are sick
from something that they ate in your
restaurant you should:

A

Have the MIC complete a Customer

Incident Report

42
Q

You should always balance the food on

a tray ______.

A

so the tray will not tip over when

the customer tries to carry it

43
Q

A drink tray should be offered when a

customer has ______.

A

2 or more drinks

44
Q

Fixin’s should be stirred prior to
portioning to keep spices mixed
properly and so film does not develop
on top of products. (TRUE OR FALSE)

A

True

45
Q

When a tray is presented to a customer,
the tray liner should face the customer
and the receipt should be ________.

A

In the top right hand corner

46
Q

Hot food products should always be
kept above ______ to prevent the growth
of harmful micro-organisms.

A

140°F

47
Q

Trash should be emptied when it is ¾

full and before rush periods. (TRUE OR FALSE)

A

True

48
Q

What items do you need to clean

tables?

A

2 towels, sanitizer and a tray

49
Q

Pepper shakers should always be placed

on the table:

A

Facing the pack station

50
Q

Terminology used to announce a spicy
chicken biscuit with egg and a slice of
cheese is ________.

A

Cajun filet egg cheese biscuit

51
Q

The cashier should _______ count the

change back to the customers.

A

Always

52
Q

Which one of the following in NOT and

automatic condiment?

A

Bleu Cheese Dressing

53
Q

What Utensil is used to portion each of the following Products: Dirty Rice, Cajun Pintos, Green Beans

A

2 Oz Scoop
Spoodle (Non Perferated) 2 oz.
Spoodle (perferated) 2 oz.

54
Q

The receipt should be taped to the B or

S side of the bag/box. (TRUE OR FALSE)

A

True

55
Q

Drink machine and tea nozzles should

be thoroughly cleaned:

A

Every night at closing

56
Q

A cashier should NOT do which of the

following when greeting a customer:

A

Turn away

57
Q

Kids Meals should always be packed in a
Kids Bo Box whether the order is Dine-In
or Carry Out. (TRUE OR FALSE)

A

True

58
Q

Lids are required on all individual fixins’

for dine-in. (TRUE OR FALSE)

A

FALSE

59
Q

Discard/waste all products that exceed
hold times, don’t reach temperature
requirements, or fail to meet quality
standards. (TRUE OR FALSE)

A

TRUE

60
Q

The drive through coordinator is responsible for ______.

A

Completing packaged orders, verifying order before presenting to the customer, and thanking the customer and asking them to return.

61
Q

When mopping dining room floors, always __________.

A

Use the wet floor sign, use a hot, damp (not wet) mop, and use a mop designated for the dining room

62
Q

The register operator is responsible for cleaning the _________.

A

Register area and parking lot

63
Q

Characteristics of a good cashier include:

A

Eye contact, a smile, and a sense of urgency

64
Q

A salad automatically gets _____ salad dressing(s) and _____ package(s) of croutons.

A

2/1

65
Q

List the Five Points of Difference in Star Service in order.

A
  1. Speak to me
  2. Care
  3. Hurry
  4. Get it right
  5. Bring me back
66
Q

What does B, C, T and S stand for?

A
  1. Biscuits
  2. Chickens
  3. Tea
  4. Service
67
Q

List the four times Thank You’s are mandatory.

A
  1. When their order is completed at the speaker
  2. When handing out food at window
  3. When they give money to you at front register
  4. When they exit the store
68
Q

List the four steps of positional training in order.

A
  1. PREPARE
  2. PRESENT
  3. PRACTICE
  4. PERFORM
69
Q

Give three examples of suggestive selling.

A
  1. MAKE IT A COMBO
  2. UP SELL OR ADD ON
  3. UPSIZE
70
Q

What do we do if a customer has to wait for their order at the front counter?

A

Let them know the wait time, have them take a seat, when it’s ready, bring it out to them.

71
Q

What are the rules for pulling cars?

A

One car pulled at a time, only pull if the wait time is more than a minute.

72
Q

Put the dining room recover steps in order:

A

Check on customers, tables cleaned, condiments properly filled/drink station cleaned, restrooms checked/stocked/cleaned, trash, door glass cleaned, trays, floors.

73
Q

How do you show pride in yourself?

A

Have a positive attitude, doing my job to the best of my ability, having a clean appearance, serve with a smile.

74
Q

Why is it important to use and observe holding times?

A

So you’re not serving unfresh food and know the accurate time to replace with fresh product. Product appearance is important as well.

Service Leader (2 decks)

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