Long John Silvers Manager Trainee Practice Test

These questions are part of the practice quiz. Start practicing

• When should a skim be performed in a retail environment?
• Who is responsible for ensuring GREAT standards are met?
• What temperature is optimal for frying fries?
• For how long must employees notify about a call-off?
• Which of the following is an example of a slip and fall hazard in a restaurant?
• What is the smoking policy for employees at the restaurant?
• What is the goal of performing regular manager walks?
• What is the procedure upon receiving a truck delivery?
• What is the maximum amount of fries per basket?
• How often should a manager walk be completed?
• What percentage of voids is permitted for managers?
• What is the primary way to determine if a customer is unsatisfied?
• What action should be taken if a product runs out?
• What time frame is ideal for resolving customer complaints?
• Which of the following is a step in the 5 point drop method?
• What is the hold time on rice in the heated cabinet?
• What is the setup time for hushpuppy mix?
• What aspect of a restaurant visit is considered a major factor in a customer's experience?
• What is the safety policy for wearing shoes in the kitchen?
• What is a common consequence of improper training in the workplace?
• How long does coleslaw marinate once mixed?
• How long should a meal break be for a shift lasting 5 hours or more?
• What is worn when filtering oil?
• What is OPCO's lowest scored area every period?
• How is restaurant cleanliness categorized in the GREAT model?
• What is the reheat temperature for rice?
• What step comes before entering inventory in Macromatix?
• What is the designated hold time for pints of coleslaw?
• How should salt be applied to fries?
• What must be done before authorizing time punches during the store close?
• Which two methods can guests use to take a survey?
• What is the first step in starting the day with Macromatix?
• In terms of service, what is a key component for Long John Silver's success?
• What is the definition of a spot check?
• What is the latest time a deposit can be made at the bank?
• In which report can you find the hourly sales within Macromatix?
• Which of the following areas should be checked during a manager walk?
• What is the hold time on panned slaw in the walk-in cooler?
• What is the significance of accurately counting inventory?
• What does the correct uniform for staff include?
• What is essential to check during the cashier's audit?
• What does the acronym GREAT represent in customer service?
• What is required for discounts at Long John Silver's?
• How many ounces of fries are included in a family fry order?
• What is the policy for call-offs at Long John Silver's?
• What type of shoes are permitted to be worn in the kitchen?
• What is the hold time for fries once cooked?
• What is the final step performed before the cashier or cook clocks out?
• Which of the following is NOT a policy related to discounts?
• What are the steps for entering inventory in Macromatix?
• What is the key ingredient for the build of a crispy fish sandwich?
• What should be done when an employee calls off in the morning?
• What must be done within 24 hours of an incident?
• What is the temperature standard for coleslaw storage?
• What is the procedure for handling complaints at Long John Silver's?
• When should cash drawers be stocked with change?
• What should you do with expired hushpuppy mix?
• What should an employee do if they're going to be late for work?
• What is the policy for employee meals during their shift?
• What is the thaw time for Hawaiian buns?
• What is the recommended cooking time for fries?
• What is the policy regarding piercings for employees?
• How many shims of fish can be broken at once?
• What is the policy for voids at Long John Silver's?
• What is the minimal amount of surveys recommended for a period?
• What is the amount of fries for a single meal?
• How many ounces of Magnesol are used for filtering?
• When should the safe be counted in a retail setting?
• What does a manager's walk-through involve?
• What is the standard batter thickness on the interface of fish, chicken, and shrimp?
• What container is always used to make hushpuppy mix?
• How often should quality checks be conducted to maintain the company's vision?
• Under what condition can a restaurant close before the actual closing time?
• Who must be present during a cashier audit?
• Why is effective oil management crucial?
• What is required to perform a cashier audit?
• What are two main reasons for employee turnover?
• What is the recipe ratio for a batch of slaw?
• What is the build for a fish taco?
• How many employees, including the manager, need to be in the restaurant after closing?
• What is the meal break policy for minors at Long John Silver's?
• What is required to maintain safety while filtering?
• What is the maximum acceptable % for cashier void transactions in the store?
• What time are daily inventories counted?
• What is an essential aspect of customer service that a manager should observe during table visits?
• Which tool is used to track labor at Long John Silver's?
• How long does it typically take to filter oil?
• What is the cooking temperature for rice?
• What could lead to incorrect inventory records?
• Which area is NOT typically checked during a manager walk?
• Which of the following is a critical item guests observe upon visiting a restaurant?
• What is the hold time for hushpuppy mix?
• What should a staff member wear as part of their uniform besides the shirt and hat?
• What is the hold time for shrimp once cooked?
• What managerial approach is essential for successfully executing Long John Silver's vision?
• What is the total hold time for coleslaw after including its marinating period?
• What should be done when batter expires?
• What is the hold time for 5 oz cupped slaw in the walk-in cooler?
• What is the main purpose of implementing GREAT in the workplace?
• During what specific occasions should the safe be counted?
• What should be ensured during the operating hours according to the company's standards?
• What should be done if void percentages exceed allowed limits?
• Which tools are utilized to monitor food waste?
• What is the #1 ingredient in products that leads to food loss?
• When should the prep chart be completed?
• What is the first step when dropping batter products?
• How can a manager determine the lowest scored area on their VOC?
• Where are all LJS training materials located?
• What two items does OPCO refill for guests in the dining room?
• When should filtering activities be undertaken regarding employee safety?
• What is the procedure for expired rice?
• What is the maximum drop load of shrimp according to guidelines?
• What is necessary for accurate time/employee punch authorization during store close?
• How should you handle a guest complaint if they prefer not to speak with you?
• What is the policy for meal giveaways?
• What does OSAT stand for?
• In which area does guest satisfaction fall under according to GREAT?
• After the initial maximum drop load of shrimp, what is the subsequent amount that can be added?
• What is the allowed amount of time to close out a call back alert?
• What is a key factor in preparing rice safely?
• What is the hold time on thawed cod?
• When do you test oil quality?
• How many spot checks are required daily and when can they be performed?
• What is the hold time on panned slaw when placed on the line?
• Which of the following best describes the purpose of the 10-2-6 form?
• What tools are used when performing a manager walk?
• According to the guidelines, what needs to be monitored in addition to cleanliness?
• What is the policy for cell phone use while on the clock?
• What operational aspect is emphasized for better performance at Long John Silver's?
• What is the hold time for chicken once cooked?
• What is the vision of Long John Silver's?
• What is the thaw time for cod?
• How many inches must thawing product be off the floor?
• What should be monitored when operating fryers for safety?
• What type of safety gear is required when operating fryers?
• Which of the following is NOT part of Long John Silver's vision?
• Which standard is crucial for maintaining a competitive advantage in Long John Silver's operations?
• What should be monitored to ensure accuracy in frying times?
• What should be done with expired slaw?
• Which of the following is a rule regarding cell phone use?
• What is the hold time for fish once cooked?
• Which of the following is NOT one of the major causes of work injuries?
• How often should you change the salt shaker lid?
• What is the allowed percentage for clerk voids in the establishment?
• To effectively reduce food loss, which procedure is crucial?
• What is the hold time for 5 oz cupped slaw in the reach-in cooler?
• Which task is crucial before performing a walk-through inspection?
• What does "BAM" refer to in the complaint handling policy?
• What is the ideal temperature for batter water?
• What are the top three leading items that contribute to food loss?
• What is the maximum hold time for batter?
• What is the last step in cooking a battered product?
• When is the first filter cycle completed?
• What is the first step in the store close process in Macromatix?
• What is the consequence of not following the hold time for cooked rice?
• What is the meal break policy for non-minors at Long John Silver's?
• What should be done if the cash drawer is not balancing?
• What tool is primarily used to determine vat levels?
• What is the recommended number of fans applied to a product before placing it in the dish up window?
• What is the maximum hold time for fries once cooked?
• What should be done if you cannot perform a store opening on Macromatix?
• How many cashiers can operate 1 cash drawer?
• When should fries be salted after cooking?
• What is the primary focus of Long John Silver's management strategy?
• What is the policy regarding illness at Long John Silver's?
• What is the hold time for hushpuppies once cooked?
• Which factor is most critical for ensuring fries maintain quality during holding?
• What is the hold time on cooked rice in the walk-in cooler?
• What is OPCO's goal for VOC?
• In what situation should the general manager be notified during an injury incident?
• How many baskets can be used per fryer maximum?
• What is the last step in the Macromatix store close process?
• What is the hold time for broken fish?
• What is the correct way to greet a guest at the counter and drive-thru?
• What is the thaw time for shrimp?
• What is the correct procedure for handling a guest or employee injury?
• When entering a deposit into Macromatix, what is the correct order of steps?
• During what time can prep activities be performed?
• During what time frame must thawed shrimp be held in the walk-in cooler?
• Which of the following describes a common use for hushpuppy mix?
• How many surveys can the restaurant receive?
• How often should the batter bowl be washed, rinsed, and sanitized?
• What should be tracked to assess food waste accurately?
• What is the policy for opening the rear door?
• How many times should cod be shaken after dipping in the batter?
• What ingredient is NOT typically found in the fish taco build?