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Sabor IT

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.

What comes in a barepa

a)

shredded cheese, sh. chicken, and rosada

b)

curtido, barbacoa, and quarter of avacado

c)

lettuce cheese and tomato

d)

beans, protein, lettuce, tomato, cotija

2.

When someone calls the restaurant phone, how do you respond?

a)

Hello?

b)

Sabor ____?

c)

Thanks for calling, what can i get for you?

d)

Thank you for calling sabor___, my name is ___, how can I help you today?

3.

What time do we close?

a)

5 PM

b)

9 Pm

c)

8:59 PM

d)

10 PM

4.

How do we greet customers?

a)

Hello welcome to Sabor!

b)

Hi

c)

Wassup

d)

Hey how are you?

5.

what kind of fish do we use?

a)

Tilapia

b)

Pollock

c)

Catfish

d)

Salmon

6.

How often should we change our sanitizer buckets ?

a)

Never

b)

Every hour

c)

Between every shift

d)

Between 2-4 hours

7.

How much time in advance should you put in a request for day(s) off?

a)

The day before

b)

One week

c)

Two weeks

d)

Same day

8.

What kind of Oil do we use?

a)

Canola Oil

b)

Soy bean Oil

c)

Peanut Oil

d)

Coconut Oil

9.

What kind of bottoms should we NOT wear to work?

(a)  

10.

What do quesadillas get on the side?

a)

Lettuce and Tomato

b)

Sour cream

c)

Lettuce and Pico

d)

Avacado

11.

TRUE OR FALSE

We have vegan options

a)

True

b)

False

12.

How big are you taco tortillas?

a)

3 inch

b)

12 inch

c)

6 inch

d)

10 inch

13.

What do you do if a customer calls about catering?

(a)  

14.

What temperature should salsas at salsa bar be at?

a)

42 or higher

b)

41 or below

c)

between 20-30

d)

between 15-80

15.

Do we Deliver catering orders?

a)

Yes

b)

No

16.

We are allowed to have airpods in when taking orders

a)

True

b)

False

17.

If you cannot come in for your scheduled shift, what should you do?

a)

Do a no call no show, resulting in a write up

b)

Call Ada, regardless if she’s working or not

c)

Call Pedro

d)

Call the Manager On duty, or call the store and ask for the manager

18.

What should we do when a guest says they have an allergy of any kind?

a)

Say nothing and hope for the best

b)

Let line cooks and manager know, so they can wash hands and change gloves

c)

Guide them through the menu

d)

Let them figure it out themselves

19.

Can we do toppings OTS for most items?

a)

Yes

b)

No

20.

How do we avoid bad reviews?

a)

Doing table touches and making sure guest is happy

b)

Asking guests not to leave bad reviews

c)

it’s out of our hands