Policy And Procedures (Managment)

Question 1

What is the in n out golden rule

Answer 1

1 the customer is always right
2 if by chance the customer makes a mistake refer back to rule 1

Question 2

What re the four nevers of customer service

Answer 2

1 Never make a big deal of a complaint
2 Never argue
3 Never put the customer on the defense
4 Never make excuses

Question 3

What re the in n out cornerstones

Answer 3

1 Business philosophy
2 Quality
3 Product
4 Associates

Question 4

Who founded in n out burger

Answer 4

Harry and Esther Snyder

Question 5

Who’s the president

Answer 5

Lynsi

Question 6

Executive VP Chief Operations

Answer 6

Denny warnick

Question 7

Assistant VP

Answer 7

George Charlesworth and Mike Cowan

Question 8

VP of Quality and Supply Chain

Answer 8

Alex Frumusanu

Question 9

VP of chief legal and business

Answer 9

Arnie wensinger

Question 10

VP Chief financial officer

Answer 10

Mike Mravle

Question 11

VP of tech and business

Answer 11

Rob Howards

Question 12

Assistant VP of real estate

Answer 12

Mike Abbate

Question 13

Assistant VP of Human Resources

Answer 13

Katie sauls

Question 14

Regional managers

Answer 14

Steve cronk
Kristi calmy
Rob Concepcion
Blande Pittman
Andy rose
Brian Jensen
Kevin McCoy
Ray lee
Marisa Garcia

Question 15

How often should the shake machine syrup lines be flushed

Answer 15

Every Saturday before opening

Question 16

Which solution is used to clean all menu signs and lettering

Answer 16

Water only mo chemicals
Chemicals will cause paint to fall off

Question 17

Upon arrival at the store ______ around the premises and check for ______ signs of forced entry or vandalism

Answer 17

1 Drive
2 Loiterers

Question 18

What re the four main responsibilities of the back room person

Answer 18

1 Freshness
2 Quality
3 Waste control
4 Keeping the stand stocked

Question 19

What are the three categories for sorting tomatoes and their ranges

Answer 19

1 green 1-2 days ripe
2 pink 1/2-1 day ripe
3 red ripe

Question 20

Sliced tomatoes must be used within how many hours

Answer 20

2 hours

Question 21

Lettuce should not be placed under water until the water temp is below what temp

Answer 21

41 degrees Fahrenheit

Question 22

Do not slice lemons more than _____ minutes before opening

Answer 22

30 minutes

Question 23

Pre packaged chilies can be used/stored for a maximum of how many hours

Answer 23

24

Question 24

Onion may be peeled how many hours before opening

Answer 24

1 hours

Question 25

Potato prep may begin how many hours before opening

Answer 25

1 1/2 hours

Question 26

How soon should the table be cleared and wiped down once a customer leaves

Answer 26

No later than 30 sec

Question 27

How often should towels in the dining room be rotated

Answer 27

Every 15 minutes

Question 28

What are the three things a host can do to go above and beyond

Answer 28

1 bringing a customer their order 2 following up 3 making the kids feel special

Question 29

Why is it important for the host to follow all grooming guidelines

Answer 29

Because the customers first impression of in n out is from the host

Question 30

What strategy contributes to taking orders accurately

Answer 30

1 listen carefully 2 be patient 3 ask the right question 4 repeat the order 5 repeat both the order number and individual items

Question 31

For a tomato wrap burger order you must still ask the customer if they would like _____ on their burger however no other____ or items are added to the burger unless requested

Answer 31

1 onion 2 condiments

Question 32

Small cup ounces

Answer 32

12 ounces

Question 33

Medium ounces

Answer 33

22 ounces

Question 34

Large ounces

Answer 34

32 ounces

Question 35

Extra large ounces

Answer 35

44

Question 36

When preparing a side of lettuce only ____ _____ leaves of lettuce should be used

Answer 36

1 Large 2 High quality

Question 37

When pouring a root beer fill the cup ____ ______ fill the remainder of the cup with ______

Answer 37

1 half full 2 root beer soda 3 vanilla shake

Question 38

A shake cup and coffee cup are both how many ounces

Answer 38

16 ounces

Question 39

What re the four ways to increase fry sales

Answer 39

1 ask the customer if they would like fries 2 consistently serve properly cooked fries 3 consistently serve hot fries 4 consistently serve proper portioned fries

Question 40

How long should you cook a fry light

Answer 40

2 -2 1/2 minutes

Question 41

How long to cook a fry well

Answer 41

8 1/2 - 9 minutes

Question 42

What four things can you do to ensure a quality fry when using sugar potatoes

Answer 42

1 using warm water 2 change water out more often 3 cook them at a lower temperature 4 cook slightly longer to ensure the inside is cooked

Question 43

What are four indicators the oil is old

Answer 43

1 dark 2 oil smokes 3 produces bitter or oily tasting fry 4 fries don’t cook evenly in color

Question 44

What are four things that hurt the quality of the oil

Answer 44

1 salt and food particles 2 excessive heat 3 water 4 age

Question 45

Cooking and ___ fries is the only fool proof way of making sure the fries are properly ____ and delicious

Answer 45

1 sampling 2 cooked

Question 46

Diced potatoes should spin for at least how many seconds

Answer 46

20 seconds

Question 47

How many pre made inserts of spread can be kept over night

Answer 47

2 inserts

Question 48

What are four ways you can identify a special order for a customer

Answer 48

1 marking the lid of the box 2 double wrapping the special request burger 3 placing burger in separate bag 4 putting napkins under the special burger

Question 49

How high should you hold the salt shaker when salting meat

Answer 49

8 inches

Question 50

What is the latest time you can add onion to a burger

Answer 50

3 minutes

Question 51

What do the dates on the spread bag indicate

Answer 51

Production date

Question 52

What is the latest time acceptable to add fried mustard to a patty

Answer 52

2 minutes

Question 53

Only associates with grill cleaning certifications can clean the grill how often does it need to be renewed

Answer 53

Yearly

Question 54

If the shift person in control of the safe takes a break and _____ has not been in the store he or she must _____ the top safe with the relief manager prior to _____

Answer 54

1 armored 2 verify 3 handing over the key

Question 55

When handling a counterfeit after acceptance send the bill to _____ via red bag or Dm

Answer 55

Asset protection