McDonald's Crew Trainer Test || Already Graded A+.
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Module
McDonald\'s Crew Trainer
Institution
McDonald\'s Crew Trainer
What is the sauce policy? correct answers The sauce policy is a guide we use to determine how many sauces a customer gets in relation to the food they ordered. We use this policy to ensure consistency to our customers and to help control food cost.
The sauce policy is as follows: correct answers...
McDonald's Crew Trainer Test || Already Graded A+.
What is the sauce policy? correct answers The sauce policy is a guide we use to determine how
many sauces a customer gets in relation to the food they ordered. We use this policy to ensure
consistency to our customers and to help control food cost.
The sauce policy is as follows: correct answers nuggets:
4pc-1
6pc-1
10pc-2
20pc-3
tenders:
2pc-1
4pc-1
6pc-2
10pc-3
fries:
sm-1
med-2
lg-3
What are the 6 steps of service? correct answers The 6 steps of service are the procedures we use
in taking and preparing customers' orders, to again ensure consistency to out customers.
The 6 steps of service: correct answers 1. Greet the customer- "hi how can I help you today" or
some variation of this, you must say HI or HELLO to the customer.
2. Take the order- use smart order taking, suggestive sell etc.
3. Take the money- say "out of" so both you and the customer know what they are paying with
and there is no confusion on the change.
4. Assemble the order- fries and ice cream ALWAYS last, oatmeal always first.
5. Present the order- call the order out by its number and the main item.
6. Repeat business- "thank you please come again".
What are the 5 steps to customer recovery? correct answers This is the correct procedure to
follow when dealing with a customer complaint.
The 5 steps to customer recovery: correct answers 1. Introduce yourself- let them know who you
are, use their name, and make it personal. Listen attentively, do not interrupt and never argue.
2. Offer a sincere apology- they expect and deserve it.
3. Make it right- do whatever it takes to make them happy.
4. Fix it operationally- find out what went wrong and why to cause the complaint and reassure
the customer you'll fix it for the future.
5. Go for the "wow"- go above and beyond their expectations and build a relationship for future
visits.
, What are enemies of the vats? correct answers Certain things cause our oil to become old more
quickly, for this reason we call them "enemies of the vats" and try to avoid contact with these
items and the oil at all times.
What are the 7 enemies of the vats? correct answers 1. water
2. heat
3. air
4. time
5. carbon
6. detergent
7. salt
What are the 3 ups? correct answers 1. Back up: when you have nothing to do in your area the
first thing you should do is look to see if you can assist in another area.
2. Clean up: if no one needs help, you should clean up.
3. Stock up: if you have no customers and no one else needs help and the store is clean then you
should begin to stock up.
Why do we use smart order taking? correct answers we use smart order taking to help make the
order taking time and total experience time shorter
Smart order taking: correct answers smart order taking means to always suggest the customer
with an option- don't ask them what they want.
EX:
If they ask for a number 1 you say "is that large with a coke?"
If they order nuggets you say "would you like bbq sauce with that"
If they order a salad suggest crispy or grilled don't ask which one, same goes for happy meals
etc.
You should ALWAYS suggest the more expensive option so you always ask if they want the
meal/drink/fry etc large.
What are holding times? correct answers Holding times are how long a product is good for after
it has been cooked.
French fries are good for 7 minutes, hash browns are good for 10.
These are the holding times for products you should know: correct answers Pies: 4 hours
Cookies: 4 hours
Sweet tea: 8 hours
Unsweet tea: 8 hours
Iced coffee: 12 hours
Urn liner: 24 hours
What do holding times mean? correct answers This means that after the holding times on the
items has past, it needs to be wasted because it is no longer good.
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