Training Restaurant Practice Test 1

Exceeds Expectation rating on current Team Member Review

Passing Score of 90% on WCT Position Test

Completed Interview Process w/General Manager

All of the above

After touching your hair, face, or body.

After touching anything that may contaminate hands such as money, equipment, work surfaces, raw food (e.g. frozen beef patties, chicken breasts, and tenders), kitchen towels, and/or chemicals

Before you start to make an order that has a SPECIAL REQUEST for preparation

After eating, drinking, or chewing gum

They will be sent to you before your MIT starts

Bhub>Field Resource Center>Learning Tab

They can be ordered from Tandem

There are no materials, just discuss whatever the MIT wants to learn

Shortening Management Certification Process

Guest Recovery

Training

Food Safety

Take away their keys

Complete an incident report

Ensure the person gets home safely

Ask the Guest to quietly leave the establishment as soon as possible

Gloves should be worn at all times when handling food

If you are wearing a cutting glove, another glove is not necessary

Thermometers and probe wipes should be readily available to team members in the HOH

It is never OK to mix chemicals

5 weeks of Manager Basics followed by 2 weeks of Role Specific Training

6 weeks of Manager Basics training followed by 4 weeks of Role Specific Training

3 weeks of Manager Basics followed by 3 weeks of Role Specific Training

3 weeks of Manager Basics followed by 2 weeks of Role Specific Training