Five Guys Manager
Certification Exam/382 Q’s and
A’s
Where did Five Guys first open up? - -Arlington, Virginia
-What year did five guys first open? (its on the black hat) - -1986
-From the years 1986-2001? - -Five Guys opens five locations around the
DC metro area, perfects their business, and starts to build a cult-like
following.
-What happened in the year 2002? - -Five Guys decides DC metro-area
residents shouldn't be the only ones to experience their burgers and start to
franchise in Virginia and Maryland.
-What happened in the year 2003? - -Five Guys sells out of franchise
territory within 18 months and starts to open the rest of the country for
franchise rights.
-2003 - Present - -Five Guys continues to expand.
-How many different ways can someone order a hamburger. - -There are
over 250,000 possible ways to order a burger at Five Guys.
-What type of beef do we use? - -We use only 100% all-American fresh
ground beef, with the exception of Canada and the UK where the meat is
local
-Are there freezers at Five guys? Is anything ever frozen? - -There are no
freezers at Five Guys, just coolers. Nothing is ever frozen.
-What oil do we use for the fries? - -Peanut Oil
-Where do we get our potatoes from? - -Only above the 42th parallel.
-Does our menu contain trans fat? - -Nope
-What are the five guys first names? - -The Five Guys are Jim, Matt, Chad,
Ben and Tyler.
, -Customer perception of Five Guys starts where? - -Customer perception of
Five Guys starts in the parking lot. The parking lot and curb in front of Five
Guys should be clean with no debris, trash, cigarette butts, etc
-True or false, grease stains are allowed as long as they are out side of the
doors. - -False. There should never be a grease stain in front of the doors.
-During inclement weather what should be done? - -During inclement
weather you should place wet floor signs and mats at all entrances.
-How should our doors look? - -Doors should be clean and smudge free.
-How many neon open signs should be at ever five guys? - -2
-What types of signage should be at every door? - -There should be signage
with the hours of operation, the store's phone number, and on-line ordering
visible outside the restaurant.
-At what volume should music be at? - -Music should be set at an
appropriate level. It should be easy to hear the person next to you, but not
the tables across the room.
-How should the lighting be at five guys? - -Lighting should be bright and
inviting. There should never be a burned-out light bulb in Five Guys.
-At what level should trash cans be changed? - -Trash cans should never be
more than half full.
-How should trash cans be emptied? - -They should be wheeled to the back
to be changed. Trash cans should never be changed in front of the customer.
-How should potatoes be stacked? How tall should they be stacked? - -
Potatoes should be stacked "Lincoln log" style. They can be stacked 5 high
against a wall or window and 4 high when free-standing.
-How high can peanut oil be stacked? - -Boxes of peanut oil should never be
stacked more than 2 high.
-What is to be done with empty dunnage racks? (the metal racks that the
potatoes go on) - -No empty dunnage racks should be in the dining area.
Empty dunnage racks should be taken to an out of the way area in the back.
-What is done with peanut boxes? - -There should be 2 open and available
boxes of peanuts. They should always be at least ¾ full and should have a 5
oz. metal scoop.
, -How much of the potato boats are to be in each box? - -¼ sleeve of peanut
boats available.
-How should the comment board be kept? - -The comment board should be
in an easily accessible location and should be stocked with unlined comment
cards and crayons.
-Where should the laminated toppings card be? - -There should be a
laminated toppings card available at each register. This should be available
to the customers.
-How should the tip jar be kept? - -A tip jar labeled TIPS with a black sharpie
should be available next to the registers.
-How much money should be in the tip jar in the morning and why? - -The
tip jar should be spiked with 5 one dollar bills to encourage tipping.
-What is the temperature range that cold food must be kept at? - -Cold
foods must be stored between 33° to 41°F / 0.6° to 5°C.
-What is the temperature range that hot food must be kept at? - -Hot foods
must be stored above 140°F / 60°C.
-Cold foods must return to the temperature safety zone within ___ hours. - -
2
-All shelving must be ____ how many inches above the ground? - -6 inches
-When should one change their gloves? - -Always change gloves after
leaving the kitchen or if gloves become dirty. Change gloves when you
switch positions especially from POS to another position. Always change
gloves after placing meat on the grill.
-What are the forms of contamination in a restaurant? - -Biological,
physical, and chemical.
-Define biological contamination. - -When hazardous microorganisms called
"pathogens" are passed on to food.
-Define physical contamination. - -When hazardous foreign or naturally
occurring objects are introduced to food.
-Define chemical contamination. - -When cleaning/sanitizing agents
contaminate food due to improper use or storage.
Certification Exam/382 Q’s and
A’s
Where did Five Guys first open up? - -Arlington, Virginia
-What year did five guys first open? (its on the black hat) - -1986
-From the years 1986-2001? - -Five Guys opens five locations around the
DC metro area, perfects their business, and starts to build a cult-like
following.
-What happened in the year 2002? - -Five Guys decides DC metro-area
residents shouldn't be the only ones to experience their burgers and start to
franchise in Virginia and Maryland.
-What happened in the year 2003? - -Five Guys sells out of franchise
territory within 18 months and starts to open the rest of the country for
franchise rights.
-2003 - Present - -Five Guys continues to expand.
-How many different ways can someone order a hamburger. - -There are
over 250,000 possible ways to order a burger at Five Guys.
-What type of beef do we use? - -We use only 100% all-American fresh
ground beef, with the exception of Canada and the UK where the meat is
local
-Are there freezers at Five guys? Is anything ever frozen? - -There are no
freezers at Five Guys, just coolers. Nothing is ever frozen.
-What oil do we use for the fries? - -Peanut Oil
-Where do we get our potatoes from? - -Only above the 42th parallel.
-Does our menu contain trans fat? - -Nope
-What are the five guys first names? - -The Five Guys are Jim, Matt, Chad,
Ben and Tyler.
, -Customer perception of Five Guys starts where? - -Customer perception of
Five Guys starts in the parking lot. The parking lot and curb in front of Five
Guys should be clean with no debris, trash, cigarette butts, etc
-True or false, grease stains are allowed as long as they are out side of the
doors. - -False. There should never be a grease stain in front of the doors.
-During inclement weather what should be done? - -During inclement
weather you should place wet floor signs and mats at all entrances.
-How should our doors look? - -Doors should be clean and smudge free.
-How many neon open signs should be at ever five guys? - -2
-What types of signage should be at every door? - -There should be signage
with the hours of operation, the store's phone number, and on-line ordering
visible outside the restaurant.
-At what volume should music be at? - -Music should be set at an
appropriate level. It should be easy to hear the person next to you, but not
the tables across the room.
-How should the lighting be at five guys? - -Lighting should be bright and
inviting. There should never be a burned-out light bulb in Five Guys.
-At what level should trash cans be changed? - -Trash cans should never be
more than half full.
-How should trash cans be emptied? - -They should be wheeled to the back
to be changed. Trash cans should never be changed in front of the customer.
-How should potatoes be stacked? How tall should they be stacked? - -
Potatoes should be stacked "Lincoln log" style. They can be stacked 5 high
against a wall or window and 4 high when free-standing.
-How high can peanut oil be stacked? - -Boxes of peanut oil should never be
stacked more than 2 high.
-What is to be done with empty dunnage racks? (the metal racks that the
potatoes go on) - -No empty dunnage racks should be in the dining area.
Empty dunnage racks should be taken to an out of the way area in the back.
-What is done with peanut boxes? - -There should be 2 open and available
boxes of peanuts. They should always be at least ¾ full and should have a 5
oz. metal scoop.
, -How much of the potato boats are to be in each box? - -¼ sleeve of peanut
boats available.
-How should the comment board be kept? - -The comment board should be
in an easily accessible location and should be stocked with unlined comment
cards and crayons.
-Where should the laminated toppings card be? - -There should be a
laminated toppings card available at each register. This should be available
to the customers.
-How should the tip jar be kept? - -A tip jar labeled TIPS with a black sharpie
should be available next to the registers.
-How much money should be in the tip jar in the morning and why? - -The
tip jar should be spiked with 5 one dollar bills to encourage tipping.
-What is the temperature range that cold food must be kept at? - -Cold
foods must be stored between 33° to 41°F / 0.6° to 5°C.
-What is the temperature range that hot food must be kept at? - -Hot foods
must be stored above 140°F / 60°C.
-Cold foods must return to the temperature safety zone within ___ hours. - -
2
-All shelving must be ____ how many inches above the ground? - -6 inches
-When should one change their gloves? - -Always change gloves after
leaving the kitchen or if gloves become dirty. Change gloves when you
switch positions especially from POS to another position. Always change
gloves after placing meat on the grill.
-What are the forms of contamination in a restaurant? - -Biological,
physical, and chemical.
-Define biological contamination. - -When hazardous microorganisms called
"pathogens" are passed on to food.
-Define physical contamination. - -When hazardous foreign or naturally
occurring objects are introduced to food.
-Define chemical contamination. - -When cleaning/sanitizing agents
contaminate food due to improper use or storage.
