Nro Outside Expo Wct Test

68 Questions | Total Attempts: 153

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Nro Outside Expo Wct Test

The Buffalo Wild Wings NRO WCT test is designed to validate the knowledge of the WCT and prepare them for participation at an NRO. The Outside Expo test should take you approximately 20 minutes to complete. Minimum passing score is 90%.


Questions and Answers
  • 1. 
    Eating on the line is acceptable as long as Guests can not see you, and you paid for the food.
    • A. 

      True

    • B. 

      False

  • 2. 
    Controlling food cost is everyones responsability.
    • A. 

      True

    • B. 

      False

  • 3. 
    Being on time for your shift only benefits you.
    • A. 

      True

    • B. 

      False

  • 4. 
    Sexual or other unlawful harassment will not be tolerated at Buffalo Wild Wings.
    • A. 

      True

    • B. 

      False

  • 5. 
    You need to date all product prepped in the A.M. even if you know it will all be gone after the lunch rush.
    • A. 

      True

    • B. 

      False

  • 6. 
    It is recommended that everyone walk to their car with another Team Member.
    • A. 

      True

    • B. 

      False

  • 7. 
    You do not need to contact a Manager if someone incurs a small injury and you are able to take care of it on your own.
    • A. 

      True

    • B. 

      False

  • 8. 
    You should never try and be a hero in the event your restaurant gets robbed.
    • A. 

      True

    • B. 

      False

  • 9. 
    You need to be in a clean uniform before you clock in.
    • A. 

      True

    • B. 

      False

  • 10. 
    Buffalo Wild Wings was founded in 1982 by Jim Disbrow and Scott Lowery.
    • A. 

      True

    • B. 

      False

  • 11. 
    Priming shake buckets with our Signature Sauces is an important part of ensuring our wing quality.
    • A. 

      True

    • B. 

      False

  • 12. 
    It is acceptable for HOH members to wear their aprons in the FOH.
    • A. 

      True

    • B. 

      False

  • 13. 
    Which of the following is the best way to prevent a slip?
    • A. 

      Point at the problem so people walking by see it

    • B. 

      Take care of the problem immediately

    • C. 

      Tell someone from the FOH to deal with it

  • 14. 
    Where should chemicals be stored?
    • A. 

      6 inches off the floor in dry storage

    • B. 

      On a rack, 6" off the floor near the mop sink and away from food and food contact surfaces

    • C. 

      Above the triple sink on a chemical rack and away from food

  • 15. 
    Which of the following activities does not need to be completed before you clock in?
    • A. 

      Wearing a clean uniform

    • B. 

      Pre-shift meeting

    • C. 

      Jackets and/or personal possessions put away

  • 16. 
    What steps should you take if you are not able to work a scheduled shift?
    • A. 

      Find a replacement and call a Manager to let them know you cannot work, but that you have found someone to cover your shift

    • B. 

      Call a Manager and tell them that you need them to find someone to cover your shift because you cannot make it in

    • C. 

      Call and tell a Cashier that you will not be in for your shift

  • 17. 
    When putting on gloves, the first thing we need to do is?
    • A. 

      Get our gloves and then wash our hands thoroughly

    • B. 

      Wash hands thoroughly with soap and water and then dry thoroughly

    • C. 

      Wet hands and then dry thoroughly

  • 18. 
    Soap and Sanitizer buckets are to be at every station. Which combination is the correct one?
    • A. 

      Green=soap, Red=Sanitizer; both are to have a day dot with the time, date, and intials

    • B. 

      Green=soap, Red=Sanitizer; both are to have day dots

    • C. 

      Red=soap, Green=Sanitizer; both are to have a day dot with the time, date and intials

  • 19. 
    Soap and Sanitizer buckets should be washed, rinsed, sanitized, and day dotted every ____ hours.
  • 20. 
    ___________ is a tool that enables BWW to measure Guest satisfaction.
  • 21. 
    The maximum hold time on traditional wings is the same as the length of time they are cooked.
    • A. 

      True

    • B. 

      False

  • 22. 
    After fryer baskets have been filled with wings, the nearest team member with clean hands should drop the basket into the shortening.
    • A. 

      True

    • B. 

      False

  • 23. 
    It is not critical to follow prep specs if you have a more efficient and cost effective method than the one in the books.
    • A. 

      True

    • B. 

      False

  • 24. 
    It is very important that food waste is recorded on the waste sheet each and every shift.
    • A. 

      True

    • B. 

      False

  • 25. 
    What information is found on the Wing Sauce and Packaging Chart?
    • A. 

      Wing order amounts, sauce portion, # of accompaniments

    • B. 

      Wing order amounts, sauce types, takeout containers

    • C. 

      Wing order amounts, sauce portion, dine-in and takeout containers, # of accompaniments

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