Week 1
What number (1-5) in the VOICE program means the guest was highly satisfied?
5
What is the number one priority when making effective decisions?
Safety
What are the 3 things we should tell a guest when we pull them forward?
Why, Wait (how long), Where
Minimally, how often must employees wash hands?
Every hour
What do we need to take with us for a curbside CFV?
Tray w/ condiments & vest
Name a customer recovery situation that a crew person could handle on their own
Missing items, cold/hot items, extra condiments
____ is the shifting of authority and responsibility of particular functions, tasks, or decisions from one person to another.
Delegation
____ in their places means putting people where they perform at the highest level
Minimum temperature of fresh beef off the grill
175 degrees
Hello, are you using the mobile app today?
What is the McDonald's KVS target?
35-50 seconds
Minors cannot work how many hours in a row without a break?
5
The danger zone is when ___ or more people are in line at the front counter
Food wasted that is ready for customer consumption or has reached its holding time limit
Completed Waste
The act of requesting funds, purchases, services, membership in any organization, or commitments to outside organizations or causes.
Solicitation
What is the McDonald's OEPE target?
120 seconds
Area of the restaurant that you should begin your pre-shift travel path
Outside
Name one area that you would not visit on a peak travel path, but you would visit on a pre-shift travel path
Back Stock Room
Five symptoms an employee cannot work with
Vomiting, Diarrhea, Jaundice, Sore Throat w/ Fever, Open Wound Not Covered
What should you do if a guest is creating an unsafe environment and is being a disturbance in the restaurant?
Call the police
What does L.A.S.T. stand for in the LAST Customer Recovery Method?
Listen, Apologize, Solve the Problem, Thank the Guest
____ % of problems can be avoided with pre-shift routines
80%
What does this symbol * mean on eProduction?
There are not enough UHC slots available for the product needs
Where should you direct our customers who have an allergen question?
McDonald's Website or 1800 number
Where should you meet if you have to evacuate the restaurant?