Buddy Trainer flashcards

: At the window, If the order isn't the first one and you can't find their name on the screen, ask what was on the order and look through all the orders on your screen. If you still can't find them, look through mobile orders and catering orders. Still stuck? Get help from a manager.

True

Q: It is okay for the bagger to leave their station as long as there are no orders on their screen.

False

Q: Fill in the blanks using the correct numbers.

15,3

Q: If you can't hear a guest when they're saying their name, how many times is appropriate to ask them to repeat themselves?

2 times

Q: It is okay to lean on the window counter while expediting as long as you are waiting on food

False

Q: What should you do with empty sauce boxes?

Break them down and put them in the designated area. (Dependent on age-restricted activities)

Q: Why is asking for a name important?

A: A. To personalize the guests order.

Q: Select all of the following that describe the importance of washing hands.

A: A. Visible perception of cleanliness for our guests B. Food safety/preventing cross contamination

Q: If we are still waiting two minutes for a 4-count strip for the guest at the window and we have another order ready, what should you tell your guest?

A: B. Here are your drinks. And we're still waiting 2 more minutes on your strips, could you please pull forward to that designated spot up there, and we will bring it out to you when it's ready.

Q: Why should carry out orders be dine ready?

Even though we have a condiment bar, we want the guest to not have to add

anything to their bag. B. It shows that we want to go the extra mile to make sure they have everything

they need especially if they're in a hurry. C. Hot and cold foods should be bagged separately to keep temperatures where

they should be.

Q: At the window, If the guest is on their phone or has their window up, don't sweat it. Just look at the clouds and smile until the food is ready.

True

Q: Select all of the above that are ways to connect with your guest.

A: A. Greeting the guest with a warm welcome B. Using Core 4 C. Asking how their day was

Q: If the trainee has a question about the handbook and you don't know the answer, you should just give them your best guess.

False

Q: Our guests should not need to stand up from the table unless they need to go to the bathroom or want a refresh.

A: FALSE.

Q: Type in the answer that best fills in the blank provided.

A: Organized

Q: Wearing a vest outside is not a requirement.

A: FALSE.

Q: What is the first thing you should do when changing tasks?

A: A. Wash your hands.

Q: It's okay to ask the guest to wait, while you finish a task.

A: FALSE.

Q: Every team member should be communicated with honor, dignity, and respect.

A: TRUE.

Q: Type in the answer that best fills in the blank provided.

A: Guests.

Q: While on iPOS you should always fill gaps!

A: TRUE.

Q: When handing out a carry-out order, putting utensils and requested condiments in the bag isn't important because they can get it from the condiment bar.

A: FALSE.

Q: Type in the answer that best fills in the blank provided.

A: 30 seconds.

Q: You should always ask a guest how many sauces they would like.

A: TRUE.

Q: When a guest pulls up to the speaker box and you're busy, its okay to say "Give me one moment please." to the guest.

A: FALSE.

Q: What is Add-On Suggestive Selling?

A: A. Asking if they would like to add a cookie or brownie to their order B. If a guest orders just an entree ask if they would like a drink as well D. If a guest orders a salad, offer them a fruit cup

Q: Type in the answer that best fills in the blank provided. Only one word per blank.

A: Eye Contact, Smile, Friendly Tone, My Pleasure.

Q: If you are in the middle of something but a guest needs help, pause and help the guest. If you are unable to help the guest for any reason at the moment, let them know you will be right with them and say it loud enough for other team members to hear.

A: TRUE.

Q: You are not allowed to take two bags of food at once because you could drop a bag.

A: FALSE.

Q: Requesting time off will not be guaranteed time off until it is approved by the scheduling manager.

A: TRUE.

Q: How often should we do table touch-ins?

A: C. Every 15 minutes, but no more than 3 times unless staying for an extended period of time.

Q: To help with speed of service, it's ok to assume that people want the medium meal unless they specify.

A: FALSE.

Q: What are the Required Service Behaviors?

A: A. Helping high-needs guests B. Carrying large orders out to cars C. Table touch-ins

Q: If a shake or frosted beverage is for a DoorDash or other delivery method, it should have which of the following?

A: D. Just the shake; no toppings, and a flat lid.

Q: Select all that apply to Raving Fans.

A: A. They come often B. Willing to pay full price C. Tells us and others about their experience

Q: How can the front counter bagger help the drive thru bragger stay in position?

A: D. stocking anything they need but cant get.

Q: While being a tray runner, if there's no trays to run, you can help the bagger by bagging simple orders.

A: TRUE.

Q: Match the ingredients to the correct salads.

Review salads!

Q: What's the last thing we say to a guest at the window?

A: D. Give a fond farewell.

Q: To make sweet tea, you dump one full scoop of sugar into the tea urn, and mix it up using a whisk.

A: FALSE.

Q: Which toppings come with side salads?

A: A. Bell Peppers

Q: At the window, what is our proactive strategy to keep the line down?

A: C. Look ahead to see which car is coming to the window, grab the food and drink that matches the car description, and have it ready when they get to the window.

Q: What is the most important rule when putting food on trays?

A: B. All of the logos should be facing towards the guests.

Q: How do you release a shift?

A: C. You go to "my schedule" and click on the shift you'd like to be released, then pick the option that says "release this shift".

Q: If a guest orders a chicken strip meal, we should offer the three counts.

A: FALSE.

Q: Put the Core 4 in the correct order.

A: 1. Create, 2. Share a Smile, 3. Speak with a Friendly Tone, 4. Always Show & Say My Pleasure.

Q: Select all components of OA (Order Accuracy)

A: Everything but Fast Service & CORE 4.

Q: We should always greet the guests by name when expediting.

A: TRUE.

Q: The recipe for service is the Core 4 plus carrying out large orders to cars.

A: FALSE.

Q: What is the most expensive ingredient of the shake?

A: D. The Whipped Cream.