Food Runner Quiz

 


There are 30 questions. You must achieve a 90% or higher and will have 3 attempts to do so. Good luck!

Name
Email
Employee Number
1. 
Which side work duties need to be done at the end of your shift? (select all that apply)
2. 
If you notice that the floor is slippery, what's the first thing you should do?
3. 
Where can you find posted Level announcements concerning daily operations and other important information?
4. 
What table is being identified in the schematic above?
5. 
What cleaner is the only one that is allowed to be used on the restroom floor and the tile flooring in front of them?
6. 
Which of the following help in preventing falls? (select all that apply)
7. 
When you deliver food to a table, which of the below should you always do? (select all that apply)
8. 
What table is being identified in the schematic above?
9. 
Who must review that your side work is complete prior to you clocking out?
10. 
Which staff members are allowed behind the bars at all times?
11. 
What must you require from a server/bartender for a recook?
12. 
When delivering dishes or walking through the dining room, what should always look for?
13. 
What words are not allowed at Leve?
14. 
Why do we offer specials and features? (Select all that apply)
15. 
When should you arrive for your shift?
16. 
What critical items should you ensure are kept stocked during a shift? (select all that apply)
17. 
Which of the options below identifies the circled stool and tables?
18. 
What does our small plates style of dining encourage? (Select all that apply)
19. 
Who do you serve first when delivering plates to a table?
20. 
How should you handle "The Aggressive Guest"? (Select all that apply)
21. 
Which of these are possible causes of food borne illnesses?
22. 
How far in advance do time-off requests need to be submitted on 7Shifts?
23. 
What is your role in Alcohol Awareness? (Select all that apply)
24. 
When may you use your cell phone during a shift?
25. 
Where can you go to access your tax documents?
26. 
When should you run small plates?
27. 
What table is being identified in the schematic above?
28. 
What does the name "Level" reference?
29. 
When handling plates with food, what area should you never touch? (select all that apply)
30. 
Who is responsible for covering my shift if I am unable to cover it?

  
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