Chick-fil-a Big Test

96 Questions

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Strategy Quizzes & Trivia

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Questions and Answers
  • 1. 
    When dealing with a robbery?
    • A. 

      Fight the robber head on, he won't expect it

    • B. 

      Don't be a hero

    • C. 

      Scream really loudly

    • D. 

      Use Kung-Fu

  • 2. 
    What is Chick-fil-A’s strategy to create Raving fans?
    • A. 

      A. Execute Operational Excellence

    • B. 

      B. Deliver 2nd Mile Service

    • C. 

      C. Create Emotional Connections

    • D. 

      D. All of the above

  • 3. 
    When do team member’s shirts have to be tucked in?
    • A. 

      A. Only if you are wearing a button front shirt.

    • B. 

      B. At all times (except for maternity tops)

    • C. 

      C. Only if you are going to come in contact with customers.

    • D. 

      D. Team member’s shirts do not have to be tucked in.

  • 4. 
    Wearing a belt and nametag with your uniform is optional.
    • A. 

      True

    • B. 

      False

  • 5. 
    Who is the founder of Chick-fil-A?
    • A. 

      A. James Sanders

    • B. 

      B. Dave Thomas

    • C. 

      C. Ray Kroc

    • D. 

      D. Truett Cathy

  • 6. 
    What is Chick-fil-A corporate Purpose?
    • A. 

      A. To be the best and fastest to the top.

    • B. 

      B. To be the wealthiest quick service restaurant.

    • C. 

      C. To be number 1 in the eyes of the customers.

    • D. 

      D. To glorify God by being faithful stewards of all that is entrusted to us and have a positive influence on ALL.

  • 7. 
    When a customer comes to you with a problems you should thank the customer for
    • A. 

      A. Bringing the problem to your attention

    • B. 

      B. Being patient as you solve the problem

    • C. 

      C. The customer’s continued business

    • D. 

      D. The customers attitude as you have worked together

    • E. 

      E. All of the above

  • 8. 
    SAFETY AND SECURITYAccording to the US Food and Drug Administration, the most significant risk factor(s) leading to food borne illness caused by restaurant foods include: 
    • A. 

      A. Improper time and temperature controls when handling food.

    • B. 

      B. Poor personal hygiene of restaurant employees

    • C. 

      C. Cross-contamination

    • D. 

      D. None of the Above

  • 9. 
    Most harmful bacteria (such as Salmonella) are killed when the internal product temperature of the chicken products reaches what temperature?
    • A. 

      A. 165 degrees or higher for at least 15 seconds.

    • B. 

      B. 155 degrees or higher for at least 15 seconds.

    • C. 

      C. 140 degrees or higher for at least 15 seconds

    • D. 

      D. 70 degrees or higher for at least 15 seconds.

  • 10. 
    Which of the following statements are true about the Temperature Danger Zone?
    • A. 

      A. Food that has been exposed to the Temperature Danger Zone for 4 hours or longer is considered unsafe.

    • B. 

      B. To stay out of the Temperature Danger Zone, hot products must maintain an internal product temperature of 140 degrees or higher.

    • C. 

      C. To stay out of the Temperature Danger Zone, cold products and ingredients must maintain an internal product temperature of 40 degrees or lower.

    • D. 

      D. All of the above

    • E. 

      E. Both b and c

  • 11. 
    Why should raw chicken products always be stored on a shelf below cooked or ready to eat products in the refrigerator?
    • A. 

      A. To prevent cross-contamination caused by raw chicken juice dripping onto cooked or ready to eat products

    • B. 

      B. To prevent odors from mixing and altering the taste of products

    • C. 

      C. To allow easy access to raw products

    • D. 

      D. To prevent back strain from lifting heavy pans of raw chicken

  • 12. 
    What can you do during a robbery that will help the police investigation later?
    • A. 

      A. Try to take the robbers gun away.

    • B. 

      B. Tell the robber you know who he/she is if you recognize him.

    • C. 

      C. Observe the robbers features without making eye contact.

    • D. 

      D. Be as uncooperative with the robber as possible.

  • 13. 
    Cleaning chemicals, such as sanitizer solution, can be stored above food preparation areas as long as the chemicals are in their original containers and have never been opened.
    • A. 

      True

    • B. 

      False

  • 14. 
    What should you do if you accidently cough or sneeze on exposed food?
    • A. 

      A. Discard contaminated food.

    • B. 

      B. Clean and sanitize utensils and work surfaces.

    • C. 

      C. Wash and sanitize hands.

    • D. 

      D. All of the above.

  • 15. 
    When storing supplies, where should heavy items be stored?
    • A. 

      A. Waist level whenever possible.

    • B. 

      B. On the floor.

    • C. 

      C. On the shelf closest to the floor.

    • D. 

      D. Only where you must use a ladder to retrieve it

  • 16. 
    “Workplace violence” includes only cases of physical injury and does not include verbal threats of violence or harassment by anyone in the unit.
    • A. 

      True

    • B. 

      False

  • 17. 
    What does FIFO stand for?
    • A. 

      A. First in, First out

    • B. 

      B. For instant use, for older food

    • C. 

      C. Fold, Inspect, Freeze, Order

    • D. 

      D. Frozen instantly for order.

  • 18. 
    There are 2 different types of fire extinguishers in the unit.One is handheld and is for non-oil related fires.The other on is for:
    • A. 

      A. Restroom fires (mounted inside restroom door)

    • B. 

      B. Parking lot fires (mounted next to back door)

    • C. 

      C. Dumpster fires (mounted inside dumpster enclosures)

    • D. 

      D. Oil fires ( mounted near cooking equipment)

  • 19. 
    Which of the following statements are true about wearing and removing food service gloves?
    • A. 

      A. The only time it is necessary to wear gloves is when you have a cut or bandage on your hands. Contaminates can get onto hands through tiny holes or tears in gloves.

    • B. 

      B. Wearing gloves eliminates the need to wash your hands during a shift.

    • C. 

      C. You must wear gloves during your shift while also washing your hands between glove changes.

    • D. 

      D. All of the above

  • 20. 
    If a customer with peanut allergy asks whether it is safe to eat foods cooked in peanut oil, how should you respond?
    • A. 

      A. Suggest that the customer consults a physician prior to making a decision and offer other menu options that do not contain peanut oil.

    • B. 

      B. Explain to the customer the peanut oil is highly refined and products cooked in it are completely safe.

    • C. 

      C. Warn the customer to be certain to avoid eating any products cooked in peanut oil.

    • D. 

      D. Say “I don’t know.”

  • 21. 
    Which of the following must not be reused for other cleaning purposes?
    • A. 

      A. Towels used to clean restrooms.

    • B. 

      B. Towels used to clean body fluids.

    • C. 

      C. Towels used to clean raw chicken preparation area.

    • D. 

      D. All of the above

  • 22. 
    In a Free Standing Unit, which of the following should you not do after a robber exit the building?
    • A. 

      A. Lock all external doors.

    • B. 

      B. Call the police.

    • C. 

      C. Chase after the robber to stop him.

    • D. 

      D. Get the license plate number and a description of the vehicle.

  • 23. 
    When should you use a wet floor sign?
    • A. 

      A. Only for spills.

    • B. 

      B. For spills and whenever/wherever mopping is performed.

    • C. 

      C. Never.

    • D. 

      D. If and when you remember.

  • 24. 
    How many wet floor signs should be used when mopping or taking care of a spill in the dining room or restrooms?
    • A. 

      A. 1 wet floor sign on top of the spill

    • B. 

      B. none, the guest will see that the floor is wet and be careful

    • C. 

      C. at least 2, both in visible locations on either end of the spill of aisle way that the spill or mopping has taken place

    • D. 

      D. 4, to make a box around the spill so the guest clearly sees it and knows to avoid the area entirely

  • 25. 
    According to the First In, First Out (FIFO) rotation system, when removing products for use, which product should be used first?
    • A. 

      A. The product with “best before” date closest to the current date.

    • B. 

      B. The product with “best before” date furthest from the current date, but still within the use by date.

    • C. 

      C. The oldest product.

    • D. 

      D. Both b and c.

  • 26. 
    After breading, Chick-n-Strips are placed in the 12”x3” wire basket and taken to the pressure fryer in the transfer pan; they are loaded in the nugget basket for cooking.
    • A. 

      True

    • B. 

      False

  • 27. 
    When filleting, you should inspect the filet for which of the following?
    • A. 

      A. Bones

    • B. 

      B. Blood spots

    • C. 

      C. Cartilage

    • D. 

      D. Excess Fat

    • E. 

      E. All of the above

  • 28. 
    One difference between the two methods of thawing chicken is the items used to hold bags of chicken as it thaws.What should you use to hold chicken in the refrigerator? In the thaw cabinet?
    • A. 

      A. Refrigerator – aluminum biscuit pans; Thaw Cabinet – 4” stainless steel pans

    • B. 

      B. Refrigerator – 4” stainless steel pans; Thaw Cabinet – yellow trays

    • C. 

      C. Refrigerator – yellow trays; Thaw Cabinet – 4” stainless steel pans

    • D. 

      D. Refrigerator – yellow trays: Thaw Cabinet – red food trays

  • 29. 
    Which of the following is not part of the filleting process?
    • A. 

      A. Roll and stretch filet using heel and thumb of both hands.

    • B. 

      B. Double filet the thick end to ensure the big filet.

    • C. 

      C. Run thumb up and down the entire filet to break the small tendons.

    • D. 

      D. Break the thick tendon at the top of the filet with thumb

  • 30. 
    Why do you need to rework seasoned coater after breading the equivalent of 1 bag of chicken?
    • A. 

      A. To remove raw contaminates from seasoned coater.

    • B. 

      B. To remove lumps and allow for more even breading of the next batch of chicken.

    • C. 

      C. To cause seasoned coater to have a fine consistency, thus creating a smooth, thin coating.

    • D. 

      D. All of the above.

  • 31. 
    How do you make sure that filets are properly covered with seasoned coater?
    • A. 

      A. Cover filets completely with seasoned coater and press down firmly with fingertips.

    • B. 

      B. Cover filets completely with seasoned coater and press down firmly with palms of hands, using full upper body weight; then place in transfer pan.

    • C. 

      C. Cover filets completely with seasoned coater and press down firmly with palms of hands, using full body weight; turn filets over, cover completely with coater and press down firmly again with palms of hands, using full upper body weight.

    • D. 

      D. After breading an entire batch, spot check filets and sprinkle seasoned coater on any filets that need more.

  • 32. 
    How long can cooked Chick-fil-A filets be held unassembled in chicken warming station?
    • A. 

      A. 10 minutes

    • B. 

      B. 15 minutes

    • C. 

      C. 20 minutes

    • D. 

      D. 30 minutes

  • 33. 
    What is the correct order of assembly for a Grilled Chicken Sandwich from the bottom to top?
    • A. 

      A. Bun heel, 2 green leaf lettuce leaves, 2 tomato slices, filet, bun crown, followed by sandwich sleeve.

    • B. 

      B. Bun heel, filet, cheese, bacon, 2 green leaf lettuce leaves, bun crown, followed by sandwich sleeve.

    • C. 

      C. Bun heel, shredded lettuce, 2 tomato slices, filet, bun crown, followed by sandwich sleeve.

    • D. 

      D. Bun heel, filet, bun crown, followed by sandwich sleeve.

  • 34. 
    What is the holding time for unassembled and assembled Grilled Chicken Sandwiches?
    • A. 

      A. Unassembled – 20 minutes; Assembled – 5 minute

    • B. 

      B. Unassembled – 30 minutes; Assembled – made to order

    • C. 

      C. Unassembled – 1 hour; Assembled – 20 minutes

    • D. 

      D. None of the above.

  • 35. 
    How often should a quick clean be performed on the pressure fryer?
    • A. 

      A. After every 10-12 batches of chicken.

    • B. 

      B. After lunch sales period and at the end of the day.

    • C. 

      C. After every 5 cooking cycles.

    • D. 

      D. When oil starts to smoke.

  • 36. 
    What is the maximum amount of frozen waffle potato fries that can be cooked in a fryer basket at one time?
    • A. 

      A. ¼ bag

    • B. 

      B. ½ bag

    • C. 

      C. ¾ bag

    • D. 

      D. 1 bag

  • 37. 
    What should be done with Grilled Chicken that has exceeded its holding time?
    • A. 

      A. Discard it.

    • B. 

      B. Keep it warm and use it as soon as possible for Grilled Sandwiches.

    • C. 

      C. Take it through the cool down process and use it in salads and wraps as needed until the end of its 48 hour shelf life.

    • D. 

      D. Cool it and reheat later for use in Grilled Sandwiches.

  • 38. 
    How many well drained pickle chips are placed on a Chick-fil-A Chicken Sandwich?
    • A. 

      A. 1 pickle chip.

    • B. 

      B. 2 pickle chips or 3 if they are small.

    • C. 

      C. 3 pickle chips, no matter what the size.

    • D. 

      D. 4 small pickle chips.

  • 39. 
    What do you do if a batch of breaded chicken appears to be undercooked?
    • A. 

      A. Use that chicken later for Chicken Salad.

    • B. 

      B. Press “6” (0:45) on control panel to finish cooking chicken with pressure fryer lid open.

    • C. 

      C. Cook the batch again, pressing”1” for fillets or “2” for nuggets/strips.

    • D. 

      D. Both a and c.

  • 40. 
    Nuggets should be stirred at the beginning of cooking cycle to prevent them from sticking together and to make sure the nuggets are properly cooked.
    • A. 

      True

    • B. 

      False

  • 41. 
    What are the most critical elements to consider in the controlling the growth of bacteria?
    • A. 

      A. Time

    • B. 

      B. Storage location

    • C. 

      C. Temperature

    • D. 

      D. Both a and c

  • 42. 
    When Waffle Potato Fries have finished cooking, what is done with previously cooked batches?
    • A. 

      A. Discard them if HOLDING TIME has ended.

    • B. 

      B. Combine them with fries from previous batch to maintain proper temperature.

    • C. 

      C. Move them to one side of the dump pan to prevent batches from being mixed.

    • D. 

      D. Both a and c.

  • 43. 
    What is the holding time for Chick-fil-A Waffle Potato Fries?
    • A. 

      A. 2 minutes in fry warming station, 5 minutes in ready to serve containers, but no longer than 7 minutes total.

    • B. 

      B. 5 minutes in fry warming station, 2 minutes in ready to serve containers, but no longer than 5 minutes total.

    • C. 

      C. 2 minutes total, whether held in fry warming station or in ready to serve containers.

    • D. 

      D. 10 minutes total, whether held in fry warming station or in ready to serve containers.

  • 44. 
    During cooking, what temperature must chicken reach to kill bacteria?
    • A. 

      A. 140 degrees for a minimum of 15 seconds.

    • B. 

      B. 140 degrees for a minimum of 60 seconds.

    • C. 

      C. 165 degrees for a minimum of 15 seconds.

    • D. 

      D. 165 degrees for a minimum of 60 seconds.

  • 45. 
    If a customer requests a sandwich without pickles, a fresh sandwich must be made.
    • A. 

      True

    • B. 

      False

  • 46. 
    Grilled Sandwiches are assembled on toasted, buttered Golden Wheat Buns.
    • A. 

      True

    • B. 

      False

  • 47. 
    What are the most critical elements to consider in controlling the growth of bacteria?
    • A. 

      A. Time

    • B. 

      B. Storage location

    • C. 

      C. Temperature

    • D. 

      D. Both a and c

  • 48. 
    Why should raw chicken products be kept below cooked or ready to eat products in the refrigerator?
    • A. 

      A. To prevent cross contamination caused by raw chicken juice dripping into cooked or ready to each products

    • B. 

      B. To prevent odors from mixing and altering the taste of products

    • C. 

      C. To allow easy access to raw products

    • D. 

      D. Raw chicken products often weigh more than cooked products; therefore they need to be kept lower.

  • 49. 
    What is the proper process used to wash dishes?
    • A. 

      A. Wash, rinse, sanitize, air dry, repeat

    • B. 

      B. Wash, rinse, sanitize, scrape, air dry

    • C. 

      C. Scrape, wash, rinse, sanitize, air dry

    • D. 

      D. Scrape, wash, rinse, sanitize, towel dry

  • 50. 
    Where do you hold lemon halves after they are cut and before they are squeezed?
    • A. 

      A. In a clean, sanitized container.

    • B. 

      B. In box in which lemons were originally were delivered.

    • C. 

      C. In an empty sink.

    • D. 

      D. All of the above.

  • 51. 
    Select the Core 4 (multiple answers are correct)
    • A. 

      Eye contact

    • B. 

      Welcoming them at the door

    • C. 

      Bringing their tray to their table

    • D. 

      Speak enthusiastically

    • E. 

      Saying "My Pleasure"

    • F. 

      Stopping stocking to help a guest

    • G. 

      Staying connected

    • H. 

      Smile

    • I. 

      Walking a guest to their car with an umbrella when it rains

    • J. 

      Cows

    • K. 

      Emotional Marketing

  • 52. 
    How do we create Raving Fans?
    • A. 

      A. Operational Excellence, Delivering 2nd mile Service, and creating Emotional Connections.

    • B. 

      B. By doing what all of the other restaurant chains are doing.

    • C. 

      C. By saying a genuine “you’re welcome” when customers say “thank you.”

    • D. 

      D. By doing what the customers expect.

  • 53. 
    Which is true about a Raving Fan?
    • A. 

      A. They pay full price.

    • B. 

      B. They come more often.

    • C. 

      C. They tell others good things about Chick-fil-A.

    • D. 

      D. All of the above

  • 54. 
    Operational Excellence requires us to meet the quality requirements all day everyday in which areas?
    • A. 

      A. Taste of food.

    • B. 

      B. Speed of service.

    • C. 

      C. Cleanliness of the restaurant.

    • D. 

      D. Attentive and courteous team members.

    • E. 

      E. All of the above.

  • 55. 
    All high needs guests must be helped to their table.This category of guests includes which of the following?
    • A. 

      A. Parents with small children.

    • B. 

      B. Guests with disabilities.

    • C. 

      C. The elderly.

    • D. 

      D. All of the above.

    • E. 

      E. None of the above.

  • 56. 
    Chick-fil-A’s Recipe for Service = _________________________
    • A. 

      A. Operational Excellence and 2nd mile service.

    • B. 

      B. Taste of food, refreshing beverages, and people

    • C. 

      C. Attentive and courteous team members, The Core 4, and 2nd mile service behaviors

    • D. 

      D. Clearing tables and saying “It’s my pleasure.”

  • 57. 
    Give 3 examples of upgraded language…
  • 58. 
    Give 3 examples of 2nd Mile Service…
  • 59. 
    When should the Core 4 be used?
    • A. 

      A. Whenever team members are in front of customers; for example at the front counter, in the drive thru, dining room or the parking lot.

    • B. 

      B. When customers are in a good mood.

    • C. 

      C. Only in the dining room.

    • D. 

      D. Both b and c.

  • 60. 
    1. Speaking with an enthusiastic tone includes using language of hospitality (ex. “My pleasure, Certainly, and I’d be delighted”).
    • A. 

      True

    • B. 

      False

  • 61. 
    It is important to stay connected to make it personal without slowing down the speed of service. The key is to be more hospitable versus transactional.
    • A. 

      True

    • B. 

      False

  • 62. 
    Which statement is most appropriate?
    • A. 

      A. “May I clear your trash for you?”

    • B. 

      B. “May I clear your tray for you?”

    • C. 

      C. “Let me get the stuff off the table.”

    • D. 

      D. “Grab your drinks and I will get the paper waste out of the way.”

  • 63. 
    1. You do not need to convey a positive attitude when saying “It’s my pleasure.” The only reason we say this it because we are required to.
    • A. 

      True

    • B. 

      False

  • 64. 
    1. Which Chick-fil-A coupons should you honor?
    • A. 

      A. Only Digital Offer Cards (DOC) that come from units in your area.

    • B. 

      B. Only paper coupons

    • C. 

      C. Only Digital Offer Cards (DOC) that come from your unit or from the Home Office.

    • D. 

      D. Only Digital Offer Cards (DOC) that are still within their use-by date and any paper coupons, expired or not.

  • 65. 
    The bagger should always follow the First In, First Out (FIFO) rotation system when selecting products to fulfill a guest’s order.
    • A. 

      True

    • B. 

      False

  • 66. 
    When a guest says “thank you” how should you respond?
    • A. 

      A. “Well, thank you!”

    • B. 

      B. “You are welcome.”

    • C. 

      C. “It’s my pleasure.”

    • D. 

      D. Any of the above.

  • 67. 
    In which of the following situations should you accept coupons?
    • A. 

      A. A guest tries to use a Digital Offer Card (DOC) that has passed its “Please Use By” date.

    • B. 

      B. A guest gives you multiple Digital Offer Cards (DOC) on the same order, when there is only one person present.

    • C. 

      C. A guest gives you a calendar card.

    • D. 

      D. B & C

    • E. 

      E. None of the above.

  • 68. 
    We charge extra for such things as additional condiments, cup of water or ice, cutting sandwiches in half.
    • A. 

      True

    • B. 

      False

  • 69. 
    If you are going on break and you see that guests are waiting in line, what should you do?
    • A. 

      A. Help guests on register.

    • B. 

      B. Continue ringing up your food and go on break.

    • C. 

      C. Wait in the kitchen until all guests have been taken care of.

    • D. 

      D. Go straight on break without ringing up your break.

  • 70. 
    Which salad(s) gets roasted red bell peppers?
    • A. 

      A. Market Salad

    • B. 

      B. Cobb Salad

    • C. 

      C. Spicy Southwest Salad

    • D. 

      D. Side Salad

    • E. 

      E. Both b and d

  • 71. 
    Which salad gets Chili Lime Pepitas and Seasoned Tortilla Strips?
    • A. 

      A. Cobb Salad

    • B. 

      B. Side Salad

    • C. 

      C. Spicy Southwest Salad

    • D. 

      D. Grilled Market Salad

  • 72. 
    Which salad gets granola and mixed nuts?
    • A. 

      A. Market Salad

    • B. 

      B. Cobb Salad

    • C. 

      C. Spicy Southwest Salad

    • D. 

      D. Side Salad

    • E. 

      E. None of the above

  • 73. 
    1. When serving soft drinks or lemonade, how full should the cup be of ice?
    • A. 

      A. ¼ full of ice.

    • B. 

      B. ½ full of ice.

    • C. 

      C. ¾ full of ice.

    • D. 

      D. Completely full of ice.

  • 74. 
    How full should the cup be of ice when serving tea?
  • 75. 
    Should you ever use a cup as an ice scoop?
    • A. 

      A. Yes

    • B. 

      B. No

  • 76. 
    When refilling a beverage, what needs to happen to the lid?
    • A. 

      A. Throw it away and get a new lid.

    • B. 

      B. Remove it yourself.

    • C. 

      C. Ask the guest to remove the lid and straw.

    • D. 

      D. Remove it yourself and hand it to the guest to hold.

  • 77. 
    When a guest enter the building should you continue your conversations with fellow employees? If not, what should you do?
    • A. 

      A. Yes, it could be important.

    • B. 

      B. Yes, the guest does not mind.

    • C. 

      C. No, get on your register right away.

    • D. 

      D. No, continue stocking.

  • 78. 
    When you feel that a guest has completed their order, what should you say to confirm?
    • A. 

      A. Anything else?

    • B. 

      B. Will that be all?

    • C. 

      C. Will this complete your order?

    • D. 

      D. Will this be it?

  • 79. 
    Can a guest substitute the fries in an adult meal for any of the other sides?
    • A. 

      A. Yes

    • B. 

      B. No

  • 80. 
    Can a guest value size a meal? Can they get a large drink without a large fry?
    • A. 

      A. Yes; Yes

    • B. 

      B. Yes; No

    • C. 

      C. No; No

  • 81. 
    When asking a guest where they will be eating you should say…
    • A. 

      A. Will this be for here or to go?

    • B. 

      B. Will this be dine in or carry out?

  • 82. 
    Should you always repeat the order back to the customer? Explain.
  • 83. 
    What should be done if a drink is accidently spilled into the ice bin?
    • A. 

      A. Pretend it never happened.

    • B. 

      B. If it is a refill dispose of all ice and sanitize the ice bin.

    • C. 

      C. If it is a new drink just remove all contaminated ice.

    • D. 

      D. Both b and c.

  • 84. 
    When placing products in bags for the drive thru or carry out orders, how do you decide which size bag to use?
    • A. 

      A. Use the smallest bag suitable to hold items.

    • B. 

      B. Put each item in separate bags.

    • C. 

      C. Use a single large bag that is large enough to hold all items.

    • D. 

      D. Use the fewest bags while bagging cold and hot items separate.

  • 85. 
    Every Grilled Chicken Sandwich and Grilled Club Sandwich should always come with what?
    • A. 

      A. Fork and knife

    • B. 

      B. Honey Roasted BBQ Sauce

    • C. 

      C. CFA Sauce

    • D. 

      D. Nothing

  • 86. 
    If you are waiting/holding on food, or there is a wait longer than 2 minutes, what should you tell a guest?
    • A. 

      A. We are holding on your meal.

    • B. 

      B. Have a seat, we will bring you your food; and we are waiting on it.

    • C. 

      C. Your food is not ready. It will be just a minute.

    • D. 

      D. We are cooking fresh ____________, if you would like to have a seat we will bring your meal right out to you!

  • 87. 
    What is the policy for refilling beverages at the Winchester Chick-fil-A locations owned by Chuck?
    • A. 

      A. No free refills are given on any beverage purchases.

    • B. 

      B. Refill soft drinks and iced tea for free and refills for lemonade for half price.

    • C. 

      C. Provide free refills of iced tea and coffee only.

    • D. 

      D. Provide free refills of soft drinks, lemonade, iced tea or coffee at guests request while customer is dining in.

  • 88. 
    When a guest orders at the front counter how quickly must the transaction be completed?
    • A. 

      A. Within 2 minutes from the time the guest enters the line.

    • B. 

      B. Within 90 seconds form the time the guest begins giving their order.

    • C. 

      C. Within 60 second from the time the guest’s drink order is filled.

  • 89. 
    What step(s) should you take to prevent guests from being burned with hot beverages?
    • A. 

      A. Make sure cups are not filled above the fill line.

    • B. 

      B. Make sure hot beverage lids are attached

    • C. 

      C. Warn guest that beverage is hot and could cause burns.

    • D. 

      D. All of the above.

  • 90. 
    Is there ever a time when you should not help a guest?
    • A. 

      A. When you are busy stocking.

    • B. 

      B. When someone else is helping other guests.

    • C. 

      C. No, always help our guests.

    • D. 

      D. When you are ringing in your break.

  • 91. 
    What is the maximum amount of time a guest should spend at the Drive Thru window?
    • A. 

      A. 15 seconds

    • B. 

      B. 20 seconds

    • C. 

      C. 30 seconds

    • D. 

      D. 60 seconds

  • 92. 
    What should you do if a guest does not start placing an order within 15 seconds of your greeting?
    • A. 

      A. Suggest a meal.

    • B. 

      B. Ask the guest to pull out of the Drive Thru lane and wait for a team member to come to the car to take their order.

    • C. 

      C. Ask the guest to hurry since you are trying to beat the record of the number of cars through the Drive Thru in an hour.

    • D. 

      D. Continue to wait patiently and possibly repeat your greeting after more time has passed.

  • 93. 
    How quickly must a guest at the Drive Thru be acknowledged?
    • A. 

      A. Immediately

    • B. 

      B. Within 5 seconds of arriving at the speaker.

    • C. 

      C. Within 10 seconds of arriving at the speaker.

    • D. 

      D. Within 15 seconds of arriving at the speaker.

  • 94. 
    If you are helping a guest is it ok to have a conversation with a fellow employee? (Yes or No) and explain thoroughly.
  • 95. 
    All small milkshakes get how many servings of the appropriate flavor? _________
  • 96. 
    All large milkshakes get how many servings of the appropriate flavor? _________