WHU Entrance Exam: Trivia Quiz!

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WHU Entrance Exam: Trivia Quiz! - Quiz

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Questions and Answers
  • 1. 

    Waffle does not discriminate based on all of the following EXCEPT:

    • A.

      Race

    • B.

      National Origin

    • C.

      Religion

    • D.

      Gender

    • E.

      Height

    Correct Answer
    E. Height
    Explanation
    Waffle does not discriminate based on height. Discrimination based on race, national origin, religion, and gender is not practiced by Waffle. However, height is not mentioned as a factor that Waffle considers when making decisions or treating individuals differently.

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  • 2. 

    When does an associate receive uniforms?

    • A.

      One when hired; one after training completed; one additional every 6 months

    • B.

      One when hired; one after year of service

    • C.

      One when hired; one after training

    • D.

      One when hired

    • E.

      Two when hired; one after year of service

    Correct Answer
    A. One when hired; one after training completed; one additional every 6 months
    Explanation
    An associate receives uniforms in three stages. The first one is received when they are hired, indicating that it is provided to them at the beginning of their employment. The second uniform is given after the completion of their training, suggesting that it is a reward for successfully finishing the training program. Lastly, they receive an additional uniform every six months, implying that there is a regular schedule for uniform distribution to ensure that associates have an adequate supply.

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  • 3. 

    The Four Cornerstones of Food Safety include all of the following EXCEPT:

    • A.

      Good Personal Hygiene

    • B.

      Avoiding Time and Temperature Abuse of Food

    • C.

      Wearing the Correct Uniform

    • D.

      Preventing Cross-contamination

    • E.

      Proper Cleaning and Sanitizing

    Correct Answer
    C. Wearing the Correct Uniform
    Explanation
    The correct answer is "Wearing the Correct Uniform." While personal hygiene, avoiding time and temperature abuse, preventing cross-contamination, and proper cleaning and sanitizing are all important cornerstones of food safety, wearing the correct uniform is not directly related to food safety. While uniforms can contribute to maintaining cleanliness and professionalism in a food service environment, they do not directly impact the safety of the food being prepared or served.

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  • 4. 

    What is the MOST important factor in personal cleanliness?

    • A.

      Trimmed nails

    • B.

      Clean pants

    • C.

      Hand washing

    • D.

      Good Haircut

    Correct Answer
    C. Hand washing
    Explanation
    Hand washing is the most important factor in personal cleanliness because it helps to prevent the spread of germs and diseases. Washing hands with soap and water removes dirt, bacteria, and viruses that may be present on the hands, reducing the risk of infection. It is recommended to wash hands before and after eating, after using the restroom, after coughing or sneezing, and after touching surfaces that may be contaminated. Hand washing is a simple yet effective practice that promotes good hygiene and overall health.

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  • 5. 

    When should you wash your hands?

    • A.

      After handling meat

    • B.

      After coughing

    • C.

      After smoking

    • D.

      After Visiting the the restroom or backroom

    • E.

      All of the above

    Correct Answer
    E. All of the above
    Explanation
    It is important to wash your hands after handling meat to prevent the spread of bacteria. After coughing, handwashing is necessary to remove any potential germs from the hands. Smoking can leave residue on the hands, so washing them afterwards is recommended. Visiting the restroom or backroom may expose hands to various pathogens, making handwashing crucial. Therefore, all of the mentioned options require handwashing, making "All of the above" the correct answer.

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  • 6. 

    Hand sinks are meant for washing hands and storing dirty dishes and extra chemicals.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Hand sinks are specifically designed for the purpose of washing hands only, not for storing dirty dishes or extra chemicals.

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  • 7. 

    What is the range of the Temperature Danger Zone?

    • A.

      Above 40°F and below 135°F

    • B.

      Above 41°F and below 135°F

    • C.

      Above 41°F and below 130°F

    • D.

      Above 40°F and below 130°F

    Correct Answer
    B. Above 41°F and below 135°F
    Explanation
    The correct answer is above 41°F and below 135°F. The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly, increasing the risk of foodborne illnesses. Temperatures above 41°F provide a suitable environment for bacterial growth, while temperatures below 135°F allow bacteria to survive. Therefore, the temperature danger zone is defined as above 41°F and below 135°F.

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  • 8. 

    What is the proper temperature for Waffle House refrigerators?

    • A.

      43

    • B.

      42

    • C.

      41

    • D.

      44

    Correct Answer
    C. 41
    Explanation
    The proper temperature for Waffle House refrigerators is 41 degrees. This temperature is important for food safety, as it helps to prevent the growth of bacteria and keep the food fresh. Refrigerators at this temperature ensure that the food is stored at the appropriate conditions to maintain its quality and prevent spoilage.

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  • 9. 

    Waffle House hot hold all of the following items EXCEPT:

    • A.

      Chili

    • B.

      Grits

    • C.

      Soup

    Correct Answer
    C. Soup
    Explanation
    Waffle House does not hot hold soup.

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  • 10. 

    At what internal temperature do we hot hold items?

    • A.

      135°F or higher

    • B.

      135°F or lower

    • C.

      131°F or lower

    Correct Answer
    A. 135°F or higher
    Explanation
    Hot holding is a food safety practice used to keep cooked foods at a safe temperature until they are served. The correct answer, 135°F or higher, indicates that hot held items should be kept at a temperature of 135 degrees Fahrenheit or above. This temperature is important because it helps to prevent the growth of harmful bacteria that can cause foodborne illnesses. By maintaining the hot holding temperature at 135°F or higher, it ensures that the food remains safe to consume and reduces the risk of foodborne illnesses.

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  • 11. 

    Storing food and cleaning chemicals in close proximity to each other results in:

    • A.

      Cross-connection

    • B.

      Air borne viruses

    • C.

      Cross contamination

    • D.

      Air gap

    Correct Answer
    C. Cross contamination
    Explanation
    Storing food and cleaning chemicals in close proximity to each other can lead to cross contamination. This occurs when harmful bacteria or chemicals from one substance come into contact with the other, contaminating it. Cross contamination can pose serious health risks, as it can lead to foodborne illnesses or poisoning. It is important to store food and cleaning chemicals separately to prevent this type of contamination and ensure the safety of the food being prepared or consumed.

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  • 12. 

    Choose the most correct answrer. Food should be stored:

    • A.

      On the shelf individually

    • B.

      All on the same shelf

    • C.

      In a ban marie

    • D.

      In its original container until opened, then must be put into covered and labeled container

    Correct Answer
    D. In its original container until opened, then must be put into covered and labeled container
    Explanation
    Food should be stored in its original container until opened, then must be put into a covered and labeled container. This is because storing food in its original container helps maintain its freshness and prevents cross-contamination. Once the container is opened, transferring the food to a covered and labeled container helps to protect it from contamination and allows for easy identification. This ensures food safety and helps maintain proper hygiene in the storage area.

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  • 13. 

    The best tool for managing food safety in the restaurant:

    • A.

      Manager's Walk Through

    • B.

      Food Safety Baton

    • C.

      Production Ready Checklist

    • D.

      Waffle House Food Cost Plan

    Correct Answer
    B. Food Safety Baton
    Explanation
    The Food Safety Baton is the best tool for managing food safety in a restaurant because it allows for effective communication and coordination between staff members. The baton is passed from one staff member to another, symbolizing the transfer of responsibility for food safety. This ensures that everyone is aware of their role and the necessary tasks to maintain food safety standards. The baton also serves as a visual reminder and accountability tool, promoting a culture of food safety within the restaurant.

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  • 14. 

    What is on the top of the Food Safety Baton?

    • A.

      Small Business Economics

    • B.

      Food Safety Checklist

    • C.

      Line Checks for hot & cold-holding temperatures

    • D.

      C&t Message

    Correct Answer
    A. Small Business Economics
    Explanation
    The correct answer is Small Business Economics. This suggests that the top priority or concern in terms of food safety is the economic aspect, particularly for small businesses. This could mean that small businesses need to consider the financial implications of implementing and maintaining food safety measures, such as training employees, purchasing equipment, and conducting regular inspections. It highlights the importance of balancing food safety practices with the economic viability of the business.

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  • 15. 

    What is in the middle of the Food Safety Baton

    • A.

      Small Business Economics

    • B.

      Food Safety Checklist

    • C.

      Line Checks for hot & cold-holding temperatures

    • D.

      C&t Message

    Correct Answer
    B. Food Safety Checklist
    Explanation
    The Food Safety Checklist is in the middle of the Food Safety Baton. This suggests that the Food Safety Checklist is a crucial component or step in ensuring food safety. It is likely that the Food Safety Baton is a metaphorical representation of a process or system related to food safety, and the checklist serves as a central tool or measure to ensure that all necessary safety measures are being followed.

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  • 16. 

    What is on the bottom of the Food Safety Baton?

    • A.

      Shift Change Checklist

    • B.

      Food Safety Checklist

    • C.

      Line Checks for hot & cold-holding temperatures

    • D.

      C&t Message

    Correct Answer
    C. Line Checks for hot & cold-holding temperatures
    Explanation
    The bottom of the Food Safety Baton is where Line Checks for hot & cold-holding temperatures are conducted. This means that this step is the last one in the food safety process before the baton is passed on to the next shift. Line checks ensure that the food being stored or served is at the correct temperatures to prevent any potential foodborne illnesses. This step is crucial in maintaining food safety standards and ensuring that customers are not exposed to any health risks.

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  • 17. 

    Line checks should be performed every:

    • A.

      4 hous

    • B.

      6 hours

    • C.

      3 hours

    • D.

      2 hours

    Correct Answer
    C. 3 hours
    Explanation
    Line checks should be performed every 3 hours to ensure the safety and quality of the product. Regular line checks help identify any issues or deviations from the standard operating procedures, allowing for timely corrective actions to be taken. By conducting frequent line checks, potential problems can be identified and addressed early on, minimizing the risk of product contamination or defects. This ensures that the production process remains efficient and compliant with quality standards.

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  • 18. 

    Food held in the Temperature Danger Zone is only good for:

    • A.

      4 hous

    • B.

      6 hours

    • C.

      3 hours

    • D.

      2 hours

    Correct Answer
    A. 4 hous
    Explanation
    Food held in the Temperature Danger Zone is only good for 4 hours. The Temperature Danger Zone refers to the range of temperatures between 40°F (4°C) and 140°F (60°C), in which bacteria can multiply rapidly and cause foodborne illnesses. After 4 hours in this temperature range, the food becomes unsafe to consume as the bacteria have had enough time to reach dangerous levels. It is important to properly store and handle food to prevent bacterial growth and ensure food safety.

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  • 19. 

    Food not held hot enough can be fixed by:

    • A.

      Re-heating to 165°F for 15 seconds within 4 hours

    • B.

      Re-heating to 165°F for 30 seconds within 2 hours

    • C.

      Re-heating to 135°F for 15 seconds within 2 hours

    • D.

      Re-heating to 165°F for 15 seconds within 2 hours

    • E.

      Re-heating to 135°F for 15 seconds within 4 hours

    Correct Answer
    D. Re-heating to 165°F for 15 seconds within 2 hours
  • 20. 

    What is the first step in the 10 Steps of Customer Service?

    • A.

      Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.

    • B.

      Friendly greeting by first name whenever possible.

    • C.

      Suggestive Sell initial selections and additional items.

    • D.

      D. Anticipate the customer’s needs and deliver drinks.

    Correct Answer
    B. Friendly greeting by first name whenever possible.
    Explanation
    The first step in the 10 Steps of Customer Service is to provide a friendly greeting by first name whenever possible. This step emphasizes the importance of personalizing the customer's experience and making them feel valued. By addressing the customer by their name, it creates a sense of familiarity and shows that the business cares about building a relationship with the customer. This initial greeting sets the tone for the rest of the customer service interaction and helps to establish a positive rapport.

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  • 21. 

    What is the second step in the 10 Steps of Customer Service?

    • A.

      Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.

    • B.

      Friendly greeting by first name whenever possible.

    • C.

      Suggestive Sell initial selections and additional items.

    • D.

      Anticipate the customer’s needs and deliver drinks.

    Correct Answer
    A. Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.
  • 22. 

    What is the third step in the 10 Steps of Customer Service?

    • A.

      Beat the customer to the seat, present a menu and a complete setting of silverware within 60 seconds.

    • B.

      Friendly greeting by first name whenever possible.

    • C.

      Suggestive Sell initial selections and additional items.

    • D.

      Anticipate the customer’s needs and deliver drinks.

    Correct Answer
    C. Suggestive Sell initial selections and additional items.
    Explanation
    The third step in the 10 Steps of Customer Service is to Suggestive Sell initial selections and additional items. This means that the customer service representative should recommend and promote certain products or services to the customer, both the initial selections and additional items. This step aims to enhance the customer's experience by offering them options that they may not have considered or known about, ultimately increasing sales and customer satisfaction.

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  • 23. 

    What is the fourth step in the 10 Steps of Customer Service?

    • A.

      Stand on the Mark and call order loud and clear (or give check to Expeditor).

    • B.

      Suggestive sell initial selections and additonal items.

    • C.

      Anticipate the customer's needs and deliver drinks.

    • D.

      Write the guest check and price each item

    Correct Answer
    D. Write the guest check and price each item
    Explanation
    The fourth step in the 10 Steps of Customer Service is to write the guest check and price each item. This step involves accurately recording the customer's order and calculating the total cost of their items. It ensures that the customer is provided with a clear breakdown of their order and the corresponding prices. This step is important for maintaining transparency and facilitating a smooth payment process for the customer.

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  • 24. 

    What is the fifth step in the 10 Steps of Customer Service?

    • A.

      Stand on the Mark and call order loud and clear (or give check to Expeditor).

    • B.

      Suggestive sell initial selections and additonal items.

    • C.

      Anticipate the customer's needs and deliver drinks.

    • D.

      Write the guest check and price each item

    Correct Answer
    A. Stand on the Mark and call order loud and clear (or give check to Expeditor).
    Explanation
    The fifth step in the 10 Steps of Customer Service is to stand on the Mark and call the order loud and clear (or give the check to the Expeditor). This step involves ensuring that the order is accurately communicated and delivered to the customer. By standing on the Mark, the service provider is positioned in a way that allows them to efficiently call out the order or hand it over to the Expeditor for further processing. This step helps to ensure that the customer receives the correct order in a timely manner, enhancing their overall experience.

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  • 25. 

    What is the sixth step in the 10 Steps of Customer Service?

    • A.

      Deliver hot food. Total the guest check and present to the customer.

    • B.

      Listen for the call back and watch grill operator mark the plate (if not using an Expeditor).

    • C.

      Stand on the Mark and call order loud and clear (or give to the Expeditor).

    • D.

      Write the guest check and price each item.

    Correct Answer
    B. Listen for the call back and watch grill operator mark the plate (if not using an Expeditor).
  • 26. 

    What is the seventh step in the 10 Steps of Customer Service?

    • A.

      Stand on the Mark and call order loud and clear (or give check to Expeditor).

    • B.

      Suggestive sell initial selections and additonal items.

    • C.

      Anticipate the customer's needs and deliver drinks.

    • D.

      Write the guest check and price each item

    Correct Answer
    C. Anticipate the customer's needs and deliver drinks.
  • 27. 

    What is the eighth step in the 10 Steps of Customer Service?

    • A.

      Deliver hot food. Total the guest check and present to customer.

    • B.

      Follow up, suggestive sell dessert and pre bus the table.

    • C.

      Anticipate the customer's needs and deliver drinks.

    • D.

      Listen for the call and watch the grill operator mark the plate (if not using an Expeditor).

    Correct Answer
    A. Deliver hot food. Total the guest check and present to customer.
  • 28. 

    What is the ninth step in the 10 Steps of Customer Service?

    • A.

      Deliver hot food. Total the guest check and present to customer.

    • B.

      Follow up, suggestive sell dessert and pre bus the table.

    • C.

      Anticipate the customer's needs and deliver drinks.

    • D.

      Listen for the call and watch the grill operator mark the plate (if not using an Expeditor).

    Correct Answer
    B. Follow up, suggestive sell dessert and pre bus the table.
    Explanation
    The ninth step in the 10 Steps of Customer Service is to follow up, suggestive sell dessert, and pre-bus the table. This means that after delivering the food and drinks, the server should check back with the customer to ensure satisfaction, suggest dessert options, and clear any empty plates or glasses from the table. This step aims to enhance the customer's dining experience and provide them with excellent service.

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  • 29. 

    What is the tenth step in the 10 Steps of Customer Service?

    • A.

      Total the guest check and take payment at the table.

    • B.

      Collect payment at the register, thank customers for eating at your Waffle House and invite them back.

    • C.

      Follow up, suggestive sell dessert and pre bus the table.

    • D.

      Friendly greeting by first name whenever possible.

    Correct Answer
    B. Collect payment at the register, thank customers for eating at your Waffle House and invite them back.
  • 30. 

    What is Priority 1?

    • A.

      Set Up

    • B.

      Deliver hot food

    • C.

      Friendly Greeting

    Correct Answer
    C. Friendly Greeting
    Explanation
    Priority 1 refers to the most important task or action to be taken. In this context, the correct answer "Friendly Greeting" suggests that among the given options (Set Up, Deliver hot food, Friendly Greeting), the top priority is to provide a warm and welcoming greeting to customers. This implies that creating a positive and friendly atmosphere is considered crucial in this scenario.

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  • 31. 

    What is Priority 2?

    • A.

      Set Up

    • B.

      Deliver Hot Food

    • C.

      Freiendly Greeting

    Correct Answer
    B. Deliver Hot Food
    Explanation
    Priority 2 refers to the task of delivering hot food. In a given set up, where multiple tasks are listed, delivering hot food is considered as the second priority. This implies that it is important to ensure that the food is served hot and promptly to the customers. The question is asking for the specific task that falls under Priority 2, and the correct answer is delivering hot food.

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  • 32. 

    What is Priority 3?

    • A.

      Take Orders

    • B.

      Set Up

    • C.

      Take Payment

    Correct Answer
    C. Take Payment
    Explanation
    Priority 3 refers to the task of taking payment. This means that taking payment is considered the third most important task or action to be performed. It implies that after taking orders and setting up, the next priority is to collect payment from the customers.

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  • 33. 

    What is Priority 4?

    • A.

      Take Orders

    • B.

      Set Up

    • C.

      Take Payment

    Correct Answer
    A. Take Orders
    Explanation
    Priority 4 refers to the fourth task or activity in a sequence or hierarchy. In this case, the correct answer is "Take Orders" because it is listed as the fourth option among the given tasks. This suggests that taking orders is considered a lower priority compared to the tasks listed before it (Set Up and Take Payment).

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  • 34. 

    What is Priority 5?

    • A.

      Set Up

    • B.

      Take Orders

    • C.

      Friendly Greeting

    Correct Answer
    A. Set Up
    Explanation
    Priority 5 refers to the task or activity that needs to be given the least importance or urgency. In the given options, "Set Up" is the correct answer because it is listed last in the sequence. This implies that it is the lowest priority task among the options provided.

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  • 35. 

    The single most thing observed about you is:

    • A.

      How many teeth you have

    • B.

      Your attitude

    • C.

      Your hygiene

    • D.

      Your uniform

    Correct Answer
    B. Your attitude
    Explanation
    The question asks about the single most thing observed about a person. Out of the options given, "attitude" is the most likely answer as it is a characteristic that can be easily noticed and judged by others. Attitude refers to a person's behavior, mindset, and approach towards different situations, which can leave a lasting impression on others. It is something that can be observed and evaluated by others, making it the most prominent aspect of an individual's personality.

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  • 36. 

    What is the "One Great Rule?"

    • A.

      Who's expediting?

    • B.

      Pre-Bus, Pre-Bus, Pre-Bus

    • C.

      Never, ever, ever hold orders

    • D.

      Pull/Drop/Mark

    Correct Answer
    C. Never, ever, ever hold orders
    Explanation
    The "One Great Rule" is to never hold orders. This means that orders should always be processed and completed without delay. This rule emphasizes the importance of efficiency and timely execution in a business or organization. By never holding orders, the company ensures that customers receive their products or services promptly, leading to customer satisfaction and a positive reputation.

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  • 37. 

    What does C&t stand for?

    • A.

      Coach and teach

    • B.

      Coach and train

    • C.

      Coach and tell

    • D.

      Coach and tutor

    Correct Answer
    B. Coach and train
    Explanation
    The acronym C&T stands for "Coach and train." This means that C&T refers to the act of coaching and training individuals. Coaching involves providing guidance, support, and feedback to help someone improve their skills and reach their goals. Training, on the other hand, involves teaching specific knowledge or skills through structured instruction and practice. Therefore, C&T represents the combination of these two activities in order to develop and enhance someone's abilities.

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  • 38. 

    What is the gratuity for To-Go orders?

    • A.

      5%

    • B.

      10%

    • C.

      15%

    • D.

      There is no gratuity

    Correct Answer
    B. 10%
    Explanation
    The gratuity for To-Go orders is 10%.

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  • 39. 

    The APD is known as the ______________ in your Training Team.

    • A.

      Quarterback

    • B.

      Substitue Quarterback

    • C.

      Gatekeeper

    • D.

      People Person

    Correct Answer
    C. Gatekeeper
    Explanation
    The APD is known as the "Gatekeeper" in your Training Team. This suggests that the APD plays a crucial role in controlling access to information, resources, or decision-making processes within the team. They are responsible for filtering and managing communication, ensuring that only relevant and important information is shared with the team members. The term "Gatekeeper" implies that the APD acts as a protector or guardian of the team's resources and ensures that they are used effectively and efficiently.

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  • 40. 

    Who has the overall responsiility for the training of manager trainees?

    • A.

      TUM

    • B.

      AVP or Region Manager

    • C.

      APD

    • D.

      Division Manager

    Correct Answer
    D. Division Manager
    Explanation
    The Division Manager has the overall responsibility for the training of manager trainees. This implies that the Division Manager is in charge of overseeing and coordinating the training process for manager trainees within the organization. They are responsible for ensuring that the trainees receive the necessary training and guidance to develop their managerial skills and abilities. This role is crucial in shaping the future leaders of the organization and ensuring that they are equipped with the necessary knowledge and skills to succeed in their roles.

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  • 41. 

    What does HRS stand for?

    • A.

      Human Resource Specialist

    • B.

      Hourly Recruiting Specialist

    • C.

      Hourly Recruiting Service

    • D.

      Human Resource Service

    Correct Answer
    A. Human Resource Specialist
    Explanation
    The acronym HRS stands for Human Resource Specialist. This term refers to an individual who specializes in the field of human resources, which involves managing various aspects of employee relations within an organization. This role typically includes tasks such as recruitment, training, performance management, and employee benefits. Therefore, the correct answer is Human Resource Specialist.

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  • 42. 

    Who is the "Substitue Quarterback" in the manager trainee's training?

    • A.

      TUM

    • B.

      APD

    • C.

      Division Manager

    • D.

      District Manager

    Correct Answer
    D. District Manager
    Explanation
    The "Substitute Quarterback" in the manager trainee's training is the District Manager. This implies that the District Manager plays a crucial role in overseeing and guiding the manager trainee during their training period. The District Manager is responsible for providing support, mentorship, and supervision to the trainee, ensuring that they are equipped with the necessary skills and knowledge to succeed in their role.

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  • 43. 

    The pay week for associates is from:

    • A.

      Tuesday to Tuesday

    • B.

      Sunday to Sunday

    • C.

      Wednesday to Wednesday

    • D.

      Friday to Friday

    Correct Answer
    C. Wednesday to Wednesday
    Explanation
    The pay week for associates is from Wednesday to Wednesday. This means that the workweek starts on Wednesday and ends on the following Tuesday. This pay cycle allows for a consistent and regular schedule for employees, ensuring that they are paid on the same day each week. It also aligns with the company's financial and accounting processes, making it easier to track and manage payroll expenses.

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  • 44. 

    Associates must be paid for all hours worked.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    This statement is stating that associates should be compensated for all the hours they have worked. It implies that it is a requirement to pay employees for the time they have put into their work. Therefore, the correct answer is True.

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  • 45. 

    Associates can be paid a Bonus instead of an hourly rate.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Associates cannot be paid a bonus instead of an hourly rate. The statement is false because bonuses are typically given as additional compensation on top of an employee's regular salary or hourly rate. Bonuses are often based on performance or meeting certain goals, whereas hourly rates are the standard pay for the hours worked. Therefore, the two forms of compensation are separate and not interchangeable.

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  • 46. 

    Salespersons' total wages include:

    • A.

      Hourly pay rate only

    • B.

      Hourly pay rate and Bonuses

    • C.

      Hourly pay rate and tips received

    • D.

      Salary plus To-Go Bonuses earned

    • E.

      Salary plus To-Go Bonuses plus Tips earned

    Correct Answer
    E. Salary plus To-Go Bonuses plus Tips earned
    Explanation
    The correct answer is Salary plus To-Go Bonuses plus Tips earned. This means that the salespersons' total wages include their base salary, any bonuses they receive for achieving sales targets, and any tips they receive from customers. This comprehensive calculation takes into account all the different sources of income for the salespersons, resulting in their total wages.

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  • 47. 

    You may collect register shortages from associate tips if it is less than $5.00.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement suggests that register shortages can be collected from associate tips if it is less than $5.00. However, the correct answer is False. This means that register shortages cannot be collected from associate tips, regardless of the amount.

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  • 48. 

    Sexual harassment can be:

    • A.

      Verbal

    • B.

      Physical

    • C.

      Written

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Sexual harassment can manifest in various forms. Verbal harassment includes unwelcome comments, jokes, or advances of a sexual nature. Physical harassment involves unwanted touching, groping, or assault. Written harassment refers to explicit or inappropriate messages, notes, or emails. Therefore, the correct answer is "All of the above" as sexual harassment can occur through verbal, physical, and written means.

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  • 49. 

    To avoid discrimination treat all associates:

    • A.

      Differently based on needs.

    • B.

      The same based on gender or age.

    • C.

      With similar problems the same.

    • D.

      In a firm, fair and consistent manner.

    Correct Answer
    D. In a firm, fair and consistent manner.
    Explanation
    The correct answer is "in a firm, fair and consistent manner." This answer aligns with the principle of avoiding discrimination by treating all associates equally and consistently, regardless of their gender, age, or individual needs. It promotes a fair and just work environment where everyone is treated with respect and fairness, ensuring that no one is subjected to unfair treatment or bias.

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  • 50. 

    Cash reigster shortages are collected via

    • A.

      Tips from associates on the floor.

    • B.

      Cash Payroll Log

    • C.

      Cash Register Shortage Form in the payroll system

    • D.

      Withholding associate paychecks until the shortage is remedied

    Correct Answer
    C. Cash Register Shortage Form in the payroll system
    Explanation
    The correct answer is the Cash Register Shortage Form in the payroll system. This form is used to document and track cash register shortages. It allows the company to keep a record of the shortages and take appropriate action, such as withholding associate paychecks until the shortage is resolved. This form helps in maintaining accountability and ensuring that any cash register discrepancies are properly addressed and resolved.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 01, 2014
    Quiz Created by
    Snowbdude59
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