Written Test Flashcards

(74 cards)

1
Q

All prepared drinks must be served with a

A

Lid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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

A

Greeting The Customer and Accurate Cash Transactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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

A

$20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

___ customers are the key to our success.

A

Repeat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

2/2 oz.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

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

A

115• -120•F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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

A

4 oz. fixin’ cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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

A

1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

First/Last

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Handle all customer complaints using ____.

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Condiment stands should be _____ full.

A

1/2 Full

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

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

A

Computer skills

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

1/2 dozen biscuits are packed in a _____.

A

Dinner box

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How was a seasoned fry medium packed?

A

Medium Fry Carton

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

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

A

Utility Tray/clamshell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

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

A

Ventilation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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

A

Smile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

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

A

6# Bag

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
When packing a mashed potato picnic for carry out, the gravy should be placed
In an individual side cup
26
The following people are responsible for verifying the cash drawer at the beginning of the shift.
Cashier and Manager
27
The first question to ask a customer if they have a problem with their order is:
How can I help you?
28
The register terminology used to announce a 16 oz. cup of Dirty Rice is:
Picnic Dirty Rice
29
The front line Register Operator must announce dine in or carry out for each order. (TRUE OR FALSE)
True
30
Ketchup is automatically packed with an order of Seasoned Fries. (TRUE OR FALSE)
False
31
The difference between good service and great service is small, and it is _______ that makes the difference.
YOU
32
When a customer orders Cajun Filet Sandwich, the register operator should then ask:
Would you like to make that a combo?
33
The service goal for breakfast in the dining room is _____ seconds.
45
34
How many napkins are automatically packed with an 8 piece chicken box through drive-through?
8
35
When packing an 8 piece chicken box, | the 4 biscuits are packed in ______.
The chicken box
36
Clean is defined as the absence of | germs and harmful bacteria. (TRUE OR FALSE)
True
37
Food products should always be rotated | to permit using the oldest product first. (TRUE OR FALSE)
True
38
The most important thing you can do | before handling food products is:
Wash your hands
39
Condiments are available upon request. (TRUE OR FALSE)
True
40
Cold food products should always be | kept below ______ to prevent the growth of harmful micro-organisms.
41°F
41
If a customer tells you that they are sick from something that they ate in your restaurant you should:
Have the MIC complete a Customer | Incident Report
42
You should always balance the food on | a tray ______.
so the tray will not tip over when | the customer tries to carry it
43
A drink tray should be offered when a | customer has ______.
2 or more drinks
44
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)
True
45
When a tray is presented to a customer, the tray liner should face the customer and the receipt should be ________.
In the top right hand corner
46
Hot food products should always be kept above ______ to prevent the growth of harmful micro-organisms.
140°F
47
Trash should be emptied when it is ¾ | full and before rush periods. (TRUE OR FALSE)
True
48
What items do you need to clean | tables?
2 towels, sanitizer and a tray
49
Pepper shakers should always be placed | on the table:
Facing the pack station
50
Terminology used to announce a spicy chicken biscuit with egg and a slice of cheese is ________.
Cajun filet egg cheese biscuit
51
The cashier should _______ count the | change back to the customers.
Always
52
Which one of the following in NOT and | automatic condiment?
Bleu Cheese Dressing
53
What Utensil is used to portion each of the following Products: Dirty Rice, Cajun Pintos, Green Beans
2 Oz Scoop Spoodle (Non Perferated) 2 oz. Spoodle (perferated) 2 oz.
54
The receipt should be taped to the B or | S side of the bag/box. (TRUE OR FALSE)
True
55
Drink machine and tea nozzles should | be thoroughly cleaned:
Every night at closing
56
A cashier should NOT do which of the | following when greeting a customer:
Turn away
57
Kids Meals should always be packed in a Kids Bo Box whether the order is Dine-In or Carry Out. (TRUE OR FALSE)
True
58
Lids are required on all individual fixins' | for dine-in. (TRUE OR FALSE)
FALSE
59
Discard/waste all products that exceed hold times, don't reach temperature requirements, or fail to meet quality standards. (TRUE OR FALSE)
TRUE
60
The drive through coordinator is responsible for ______.
Completing packaged orders, verifying order before presenting to the customer, and thanking the customer and asking them to return.
61
When mopping dining room floors, always __________.
Use the wet floor sign, use a hot, damp (not wet) mop, and use a mop designated for the dining room
62
The register operator is responsible for cleaning the _________.
Register area and parking lot
63
Characteristics of a good cashier include:
Eye contact, a smile, and a sense of urgency
64
A salad automatically gets _____ salad dressing(s) and _____ package(s) of croutons.
2/1
65
List the Five Points of Difference in Star Service in order.
1. Speak to me 2. Care 3. Hurry 4. Get it right 5. Bring me back
66
What does B, C, T and S stand for?
1. Biscuits 2. Chickens 3. Tea 4. Service
67
List the four times Thank You’s are mandatory.
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
List the four steps of positional training in order.
1. PREPARE 2. PRESENT 3. PRACTICE 4. PERFORM
69
Give three examples of suggestive selling.
1. MAKE IT A COMBO 2. UP SELL OR ADD ON 3. UPSIZE
70
What do we do if a customer has to wait for their order at the front counter?
Let them know the wait time, have them take a seat, when it’s ready, bring it out to them.
71
What are the rules for pulling cars?
One car pulled at a time, only pull if the wait time is more than a minute.
72
Put the dining room recover steps in order:
Check on customers, tables cleaned, condiments properly filled/drink station cleaned, restrooms checked/stocked/cleaned, trash, door glass cleaned, trays, floors.
73
How do you show pride in yourself?
Have a positive attitude, doing my job to the best of my ability, having a clean appearance, serve with a smile.
74
Why is it important to use and observe holding times?
So you’re not serving unfresh food and know the accurate time to replace with fresh product. Product appearance is important as well.