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New Menu
Training
Safety & Sanitization
General
100
These three appetizers have been removed for the new menu.
What are Macho Nachos, Bruschetta Cheese Bread and Veggies in the Buff.
100
The Cultural Musts of a Mixologist.
What is to "take pride in preparing the best quality beverages" & "searches for ways to connect with every guest by empowering themselves to customize and create an enjoyable experience every time".
100
The 3 sink method.
What is: 1st Sink to Wash, 2nd Sink to Rinse, 3rd Sink to Sanitize.
100
The one thing Red (the Mascot) cannot be without.
What is a Buddy.
200
The ingredients and amounts in the new Mediterranean Lamb Burger.
What are: 1 Ciabatta bun, 1oz Tzatziki sauce, 1.5oz tomatoes, 1oz cucumbers, 1/2oz red onion, 1/2oz italian dressing, 1pc green leaf, 1 lamb patty, 1oz feta cheese and 1/4tsp parsley.
200
Score range that would cause a verbal retake of missed questions on a quiz during a TM's training
What is 80-99%
200
The way Coliform enters soft serve.
What is through contamination of unsanitary hands, parts or tools.
200
The three A's of Guest Recovery.
What is: "Acknowledge, Apologize & Act".
300
Cut this much off the tips of each cucumber
What is 1/2inch
300
The Leadership Must of a Manager.
What is make a positive impact on Team Members.
300
These are the 3 CCPs for Victory Produce Wash as outlined in the Health & Safety 2 Quiz.
What are: 1.Always check PPM, which should be 40-80, 2.Always soak produce for a minimum of 1 minute, and 3.Do not soak produce for more than 20 minutes.
300
The three steps of Burger Patty Check-in when receiving an order.
What is: 1. Ensure product was placed directly in the cooler upon receipt, 2. Examine the condition of the box and 3. Take burger temperatures.
400
The yield on one pan of lasagna
What is 24x1oz portions
400
The Cultural Must for a CDT.
What is to be an Unbridled believer and role model of RR's Cornerstones and being committed to nurturing all Team Member CCPs.
400
The first 5 lines in order of the BER front page.
What are: 1.1 TM Hygiene, 1.2 TM Handwashing, 1.3 Handwashing Stations, 1.4 Band-aid procedures, 1.5 Cold & Raw Product handling/contamination
400
The seven colours of Day Dots & Labels with their corresponding day.
What is: Monday=Blue, Tuesday=Yellow, Wednesday=Red, Thursday=Brown, Friday=Green, Saturday=Orange, Sunday=Black
500
The ingredients and amounts for the Red's chili chili potato skins
What is 5 potato skins (10pcs), 1/4tsp RR seasoning, 2.5oz chili, 3oz nacho cheese, 1/2tsp parsley, 2oz sour cream
500
3 of the 7 areas of preparation
What is Know your training audience, prepare your training environment, prepare your goals, prepare an opening, anticipate questions and objections, prepare visual aids and handouts, prepare a strong close
500
The minimum temperature the water must be in the steam kettle before adding chub bags for re-heating
What is 185F
500
TM's should get reviews at least this often
What is every 6months