Whu Entrance Exam Practice-- Full Test Bank

100 Questions | Total Attempts: 1590

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Entrance Exam Quizzes & Trivia

Choose the best answer to each question. You cannot go back once you have answered and submitted a question, so please read each question and answer carefully.


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

  • 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

  • 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

  • 4. 
    What is the MOST important factor in personal cleanliness?
    • A. 

      Trimmed nails

    • B. 

      Clean pants

    • C. 

      Hand washing

    • D. 

      Good Haircut

  • 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

  • 6. 
    Hand sinks are meant for washing hands and storing dirty dishes and extra chemicals.
    • A. 

      True

    • B. 

      False

  • 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

  • 8. 
    What is the proper temperature for Waffle House refrigerators?
    • A. 

      43

    • B. 

      42

    • C. 

      41

    • D. 

      44

  • 9. 
    Waffle House hot hold all of the following items EXCEPT:
    • A. 

      Chili

    • B. 

      Grits

    • C. 

      Soup

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 17. 
    Line checks should be performed every:
    • A. 

      4 hous

    • B. 

      6 hours

    • C. 

      3 hours

    • D. 

      2 hours

  • 18. 
    Food held in the Temperature Danger Zone is only good for:
    • A. 

      4 hous

    • B. 

      6 hours

    • C. 

      3 hours

    • D. 

      2 hours

  • 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

  • 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.

  • 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.

  • 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.

  • 23. 
    • 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

  • 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

  • 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.

  • 26. 
    • 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

  • 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).

  • 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).

  • 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.

  • 30. 
    What is Priority 1?
    • A. 

      Set Up

    • B. 

      Deliver hot food

    • C. 

      Friendly Greeting

  • 31. 
    What is Priority 2?
    • A. 

      Set Up

    • B. 

      Deliver Hot Food

    • C. 

      Freiendly Greeting

  • 32. 
    What is Priority 3?
    • A. 

      Take Orders

    • B. 

      Set Up

    • C. 

      Take Payment

  • 33. 
    What is Priority 4?
    • A. 

      Take Orders

    • B. 

      Set Up

    • C. 

      Take Payment

  • 34. 
    What is Priority 5?
    • A. 

      Set Up

    • B. 

      Take Orders

    • C. 

      Friendly Greeting

  • 35. 
    The single most thing observed about you is:
    • A. 

      How many teeth you have

    • B. 

      Your attitude

    • C. 

      Your hygiene

    • D. 

      Your uniform

  • 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

  • 37. 
    What does C&t stand for?
    • A. 

      Coach and teach

    • B. 

      Coach and train

    • C. 

      Coach and tell

    • D. 

      Coach and tutor

  • 38. 
    What is the gratuity for To-Go orders?
    • A. 

      5%

    • B. 

      10%

    • C. 

      15%

    • D. 

      There is no gratuity

  • 39. 
    The APD is known as the ______________ in your Training Team.
    • A. 

      Quarterback

    • B. 

      Substitue Quarterback

    • C. 

      Gatekeeper

    • D. 

      People Person

  • 40. 
    Who has the overall responsiility for the training of manager trainees?
    • A. 

      TUM

    • B. 

      AVP or Region Manager

    • C. 

      APD

    • D. 

      Division Manager

  • 41. 
    • A. 

      Human Resource Specialist

    • B. 

      Hourly Recruiting Specialist

    • C. 

      Hourly Recruiting Service

    • D. 

      Human Resource Service

  • 42. 
    Who is the "Substitue Quarterback" in the manager trainee's training?
    • A. 

      TUM

    • B. 

      APD

    • C. 

      Division Manager

    • D. 

      District Manager

  • 43. 
    The pay week for associates is from:
    • A. 

      Tuesday to Tuesday

    • B. 

      Sunday to Sunday

    • C. 

      Wednesday to Wednesday

    • D. 

      Friday to Friday

  • 44. 
    Associates must be paid for all hours worked.
    • A. 

      True

    • B. 

      False

  • 45. 
    Associates can be paid a Bonus instead of an hourly rate.
    • A. 

      True

    • B. 

      False

  • 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

  • 47. 
    You may collect register shortages from associate tips if it is less than $5.00.
    • A. 

      True

    • B. 

      False

  • 48. 
    Sexual harassment can be:
    • A. 

      Verbal

    • B. 

      Physical

    • C. 

      Written

    • D. 

      All of the above

  • 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.

  • 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

  • 51. 
    All of the following are part of the Ten Laws of Management Conduct EXCEPT:
    • A. 

      Discrimination

    • B. 

      Sexual Harassment

    • C. 

      Dating

    • D. 

      Retaliation

    • E. 

      Car Allowance

  • 52. 
    All of the following are part of the Ten Laws of Management Conduct EXCEPT:
    • A. 

      Quality Staffing

    • B. 

      Sexual Harassment

    • C. 

      Abusive Behavior

    • D. 

      Retaliation

    • E. 

      Theft or Loan of Company Property

  • 53. 
    When should a Separation Notice be completed?
    • A. 

      In he UIS system within 72 hours of the associate's separation from employment

    • B. 

      In the UIS system by Day 28 of the OP in which the associate was separated from employment

    • C. 

      In he UIS system within 24 hours of the associate's separation from employment

    • D. 

      In the UIS system by Day 1 of the following OP in which the associate was separated from employment

  • 54. 
    Who can put an associate on EFR status?
    • A. 

      Unit Manager

    • B. 

      Any MUM

    • C. 

      Division Manager

    • D. 

      All of the above

  • 55. 
    When conducting a Manager's Walk Through it's important to:
    • A. 

      Point out all of the things that are wrong right away

    • B. 

      Accuse the previous shift of poor performance based on sales

    • C. 

      Especially look for what efforts can be praised

    • D. 

      Leave a cleaning list for the shift to complete without talking to them about it

  • 56. 
    When should you arrive at your unit?
    • A. 

      15 minutes prior to shift change.

    • B. 

      10 minutes rior to shift change.

    • C. 

      30 minutes prior to shift change.

    • D. 

      At shift change.

  • 57. 
    When should you conduct a Manager's Walk Through?
    • A. 

      In the morning

    • B. 

      Every time you enter the unit

    • C. 

      Only when you have time

    • D. 

      Only on drawer changes on Friday and Saturday

  • 58. 
    • A. 

      Before 1st shift

    • B. 

      Before 3rd shift

    • C. 

      Fridays and Saturdays

    • D. 

      All of the above

  • 59. 
    What does a Crisp Shift Change minimize?
    • A. 

      Overlapping hours

    • B. 

      EOS Duties

    • C. 

      Time to discuss expectations for current shift

    • D. 

      Time to discuss issues from previous shift

  • 60. 
    When conducting a Shift Huddle remember to do all of the following EXCEPT:
    • A. 

      Plan, know what you want to cover

    • B. 

      Do all the talking, don't let yourself be interrupted by other chatter

    • C. 

      Focus, focus on one primary area to achieve in

    • D. 

      Don't Forget to Recognize Associates that are doing a good job well done

  • 61. 
    Who is responsible for the contents of the cash register during a shift?
    • A. 

      The Unit Manager only

    • B. 

      Section 2 only

    • C. 

      Section 1 only

    • D. 

      Everyone who enters and uses the cash register on the shift

  • 62. 
    How often is a Sanitation Inspection required to be completed with the District Manager?
    • A. 

      Daily

    • B. 

      Once an OP

    • C. 

      Weekly

    • D. 

      Bi-weekly

  • 63. 
    When is a good time to recruit?
    • A. 

      When you schedule S&R time

    • B. 

      Only when People Quota falls below 95%

    • C. 

      Always be recruiting

    • D. 

      Only when your People Quota falls below 90%

  • 64. 
    How do you build asociate stability?
    • A. 

      Maintain the staff you have- it's easier and less expensive than replacing with new

    • B. 

      Only giving them 1 day off during the week

    • C. 

      Allowing bad habits to go unchallenged

    • D. 

      Do not take interest in their lives

  • 65. 
    What does a People Data Sheet tell you?
    • A. 

      How many people have worked for 14 hours or more in the last 3 weeks

    • B. 

      The number of people needed to staff the unit

    • C. 

      A only

    • D. 

      A&B

  • 66. 
    Whn does an associate automatically become "Inactive"?
    • A. 

      Work less than 14 hours for 1 week

    • B. 

      Work less than 14 hours for 3 weeks

    • C. 

      Work less than 14 hours for 2 weeks

  • 67. 
    Who counts toward People Quota?
    • A. 

      Part-time associates working > 14 hours per week

    • B. 

      Relief Manager

    • C. 

      Borrowed associates

    • D. 

      District Managers

    • E. 

      A&B only

  • 68. 
    Who does NOT count toward People Quota?
    • A. 

      Salespeople

    • B. 

      Grill Operators

    • C. 

      Unit Manager

    • D. 

      Expeditor

  • 69. 
    What is the best place to recruit?
    • A. 

      Outside the restaurant

    • B. 

      Inside the restaurant

  • 70. 
    What percentage of hires come from recruiting inside the restaurant?
    • A. 

      50%

    • B. 

      75%

    • C. 

      80%

    • D. 

      60%

  • 71. 
    According to your MTS, a Red Star Certification should be completed by:
    • A. 

      Unit Managers only

    • B. 

      District Managers only

    • C. 

      Division Managers only

    • D. 

      Any manager as long as it's not the manager that hired the associate

  • 72. 
    According to the MTS: Praise + Recognition =
    • A. 

      Motivation

    • B. 

      Retention

    • C. 

      Attitude

  • 73. 
    According to the MTS: Respect + Appreciation =
    • A. 

      Motivation

    • B. 

      Retention

    • C. 

      Attitude

  • 74. 
    How much of your coaching efforts should focus on good performance?
    • A. 

      100%

    • B. 

      90%

    • C. 

      80%

    • D. 

      70%

  • 75. 
    What is the General Ledger?
    • A. 

      The detail that lists each account and suports the P&L.

    • B. 

      A one page summary of income and expenses for a 28 day period.

    • C. 

      A one page summary that lists in detail each account.

  • 76. 
    What is the P&L?
    • A. 

      The detail that lists each account and suports the P&L.

    • B. 

      A one page summary of income and expenses for a 28 day period.

    • C. 

      A one page summary that lists in detail each account.

  • 77. 
    How many days in an OP?
    • A. 

      30

    • B. 

      31

    • C. 

      15

    • D. 

      28

  • 78. 
    How many OP's in a fiscal year?
    • A. 

      12

    • B. 

      13

    • C. 

      15

    • D. 

      10

  • 79. 
    Net Sales is
    • A. 

      Total sales less any sales taxes

    • B. 

      Total sales less operating expense

    • C. 

      Total sales divided by 28 days

    • D. 

      Total sales less all expenses

  • 80. 
    Daily Average is
    • A. 

      Total sales divided by the number of periods in a year

    • B. 

      Total sales divided by number of days in an operating period

    • C. 

      Total sales divided by number of shifts in a week

  • 81. 
    Costs that are incurred to operate a business are ________________
    • A. 

      Profits

    • B. 

      Operating

    • C. 

      Expenses

    • D. 

      Net Sales

  • 82. 
    The amount of money made after subtracting expenses from sales is ______________
    • A. 

      PBB

    • B. 

      Operating

    • C. 

      Profit

    • D. 

      Net Sales

  • 83. 
    The % difference between the current year and last year results is ________________
    • A. 

      Gross Sales

    • B. 

      Variance

    • C. 

      Profit

    • D. 

      PBB

  • 84. 
    An amount evenly distributed across units based on sales is a(n)
    • A. 

      Accrual

    • B. 

      Percent

    • C. 

      Variance

    • D. 

      Proration

  • 85. 
    An amount divided into Net Sales is a(n)
    • A. 

      Accrual

    • B. 

      Percent

    • C. 

      Variance

    • D. 

      Proration

  • 86. 
    An accounting entry set up to spread expected exenses across several periods is a(n)
    • A. 

      Accrual

    • B. 

      Percent

    • C. 

      Variance

    • D. 

      Proration

  • 87. 
    How do associates get paid that work for multiple units?
    • A. 

      The UM pays unit that he/she borrowed the associate from

    • B. 

      They must go to all units to collect checks for hours worked

    • C. 

      They get a check in the mail

    • D. 

      They are paid at the unit where the most hours were worked.

  • 88. 
    • A. 

      They are allocated where the associate worked the first 40 hours.

    • B. 

      They are allocated to the unit where the OT hours were worked.

    • C. 

      They are allocated at the unit that they worked the most hours in.

    • D. 

      They are allocated to the division where worked.

  • 89. 
    According to the MTS: Payroll corrections =
    • A. 

      Shortages

    • B. 

      Overrings

    • C. 

      Backpay

  • 90. 
    Salesperson pay rate is:
    • A. 

      2.92

    • B. 

      2.85

    • C. 

      2.9

    • D. 

      2.82

  • 91. 
    The Expeditor is the ______________________.
    • A. 

      Gatekeeper

    • B. 

      Quarterback

    • C. 

      Substiute Quarterback

    • D. 

      TUM

  • 92. 
    What procedure does Waffle House use for stock rotation?
    • A. 

      Last In Last Out

    • B. 

      First In Last Out

    • C. 

      Last In First Out

    • D. 

      First In First Out

  • 93. 
    How many inches off the floor should food items be sotred in the commissary?
    • A. 

      2 inches

    • B. 

      3 inches

    • C. 

      4 inches

    • D. 

      6 inches

  • 94. 
    According to your MTS, how do you thaw frozen food?
    • A. 

      At room temperatre

    • B. 

      Under refrigeration

    • C. 

      On the grill

    • D. 

      On the steam table

  • 95. 
    In what order should you stack food in the commissary?
    • A. 

      Ready To Eat, Meat, Ground Meat, Chicken

    • B. 

      Ready To Eat, Ground Meat, Meat, Chicken

    • C. 

      Ready To Eat, Chicken, Ground Meat, Meat

  • 96. 
    Food Cost =
    • A. 

      Paid Outs & Issues + Food Rebate

    • B. 

      Overages less Paid Outs & Issues

    • C. 

      Paid Outs & Issues less Commissary Overage

    • D. 

      Commissary Overage less Paid Outs & Issues

  • 97. 
    According to your MTS, the 4 suggested days to complete a commissary audit are all of the following EXCEPT?
    • A. 

      Day before the Unit Manager's day off

    • B. 

      Day after the Unit Manager's day off

    • C. 

      When making up the food order

    • D. 

      Just prior to the arrival of the food order

    • E. 

      All of the Above

  • 98. 
    If a commissary shortage is less than $_________ it may be written off the food cost.
    • A. 

      5

    • B. 

      10

    • C. 

      25

    • D. 

      30

  • 99. 
    Which of the following are classified as "operating supplies"?
    • A. 

      To-Go supplies

    • B. 

      Eggs

    • C. 

      Bacon

    • D. 

      Towels

  • 100. 
    When should a dish inventory be conducted?
    • A. 

      Every Wednesday on first or second shift

    • B. 

      Every Sunday on first or second shift

    • C. 

      Every Thursday on first shift before the Thursday meeting

    • D. 

      Every Tuesday on first or second shift