Menu Test

There are 50 questions to the following Food Description and Menu Test. For each question you will receive 2,1, or 0 points, for a maximum of 100 points total. For a correct answer, you will receive 2 points. For a partially correct answer or an acceptable answer you will receive 1 point. You will receive 0 points for an incorrect answer.

During the test, your cell phone, training manuals, employee assistance, menus, or any other assistance is strictly prohibited.

If you receive 90-100 points, you will receive $100 on your next paycheck.

If you receive 70-89 points, you will receive $50 on your next paycheck.

If you receive 69 or less points, you will have to take the test again. On your second chance you will receive half the bonus as your original test (ie. $25 or $50)

***DO NOT HIT "GO" or "ENTER" at any point during the test. This will submit the form and you will have to start over.

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Date

1. What is volume the of the medium sides?

2. What is the volume of the large sides?

3. How spicy is the Jalapeño Macaroni and Cheese?

4. What ingredient makes the Texas Caviar not vegan?

5. What type of beans are used in the Cowboy Beans?

6. What type of meat is in the Collard Greens?

7. What is the suggested description of the Sweet Potatoes?

8. What is the suggested description of the Southwest Slaw?

9. What are the ingredients of the dressing for Potato Salad?

10. What is the suggested description for Green Beans?

11.What dressings do we offer for salads?

12. What are the two cheeses used in our shredded cheese mix for tacos, nachos, cheese fries and quesadillas?

13. What ingredient do you omit off tacos if the customer does not want it spicy?

14. What items are on the fajita burrito that are NOT on the traditional?

15. What menu items automatically come with Guacamole?

16. List ALL of the ingredients that come in a Trainwreck

17. Are our buns vegan?

18. What is the only meat we serve that already has BBQ sauce cooked with it?

19. What should you suggest if a customer does not want a bun with their BBQ sandwich?

20. What type of sauce comes on our ribs?

21. What items do you omit if a customer does not want their Cuban sandwich spicy?

22. How big are our burger patties portioned?

23. One Meat Platters are approximately how much meat (pound)?

24. Two Meat Platters are approximately how much meat (pound)?

25. Three Meat Platters are approximately how much meat (pound)?

26. List all meat options (not premium) for platters.

27. List all premium options for platters.

28. How much extra are the premium options for platters?

29. What ingredients are in the Tartar Sauce?

30. What are the two chicken parts that make up a White Quarter?

31. What are the two chicken parts that make up a Dark Quarter?

32. How many bones are in a full rack?

33. Are all of our sauces vegan and gluten free?

34. Describe the House Sauce

35. If a customer want Carolina style, what sauce should you recommend?

36. How long are our pork butts smoked?

37. What type of wood to we smoke our BBQ with?

38. What type of meat is in our sausage?

39. How would you describe the taste of our sausage?

40. Do we use white, dark or both types of chicken meat in our pulled chicken?

41. What does St. Louis style mean?

42. Is our BBQ portabello vegan?

43. Describe our chocolate pie.

44. How many sandwiches does a pound of meat make?

45. What is the difference between a kids chicken taco and a regular chicken taco?

46. What are the four most common menu items that contain eggs, that are commonly missed?

47. What are the only two items on our menu that have nuts in them?

48. If you make suggestion to a customer, what is the first suggestion you should make?

49. If you make suggestion to a customer, what is the second suggestion you should make?

50. At the end of every customers order, what upsell question should you ask?

Am somewhat of a Cuban sandwich snob...and I LOVED yours!

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