Level 1-3
What is the proper greeting?
Hi, how are you?
What is a stock burger?
Spread, tomato, and lettuce
What are the 4 essential Questions?
1. Would you like onion?
2. Would you like a fry?
3. Would you like a drink?
4. Would you like to eat here?
What are the 3 E's of hosting?
Entering, eating, exiting
How high do you fill the cup with ice for an iced tea?
To the top
What should you call out to your cooks and fry people?
Cooks: 6+ meat, allergies, meat no salt, extra toast, and whole grilled onions.
Fries: 4+ fries, wells, and fry onlys.
When do you pull meat with no cheese?
3:15-3:30
Would you like the fry regular?
How quickly should a dirty table be wiped down after a customer leaves?
15 seconds or less
A car has an order to eat in their car what should you offer?
One lap mat per person and with a quick expiation of what it is.
How many would you like?
How long should Whole grilled onions cook for?
4 minutes each side
A customer orders a flying dutchman, what should you clarify?
Would you like onion?
If yes, ask if they want whole grilled onion/wrap.
What's the most important part of the uniform?
Your smile :)
How many packets of marshmallows are used for light, regular, and extra for a hot cocoa?
Half a packet
One packet
Two packets
When a customer orders a drink, you should ask?
What size would you like?
How do you prevent sugar fries?
Monitor water temperature
Lower the temperature and increase cook time
Do a fry test
A customer has a gluten allergy and orders a double double animal style, what do you ask?
Is the grilled onion ok, there is cross contamination with gluten?
What is the golden rule?
The customer is always right
How many lemons per drink size?
Small-1
Medium-1
Large-2
Extra large-2
If a customer orders an iced tea, what should you ask?
Would you like any lemons or sweaters?
How often should you get a wipe down on the fry portioner and a green towel wipe down on the board?
Every 6 baskets and every 6 rows, unless it is dirty then right away
A customer orders a grilled cheese.
Is the spread, tomato, lettuce, and onion ok?
When hosting what should you ask the customer?
Literally anything (to an extent)
What are the 4 never's?
1. Never make a big deal
2. Never make excuses
3. Never argue
4. Never put a customer on the defense