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Exam (elaborations)

SHAKE SHACK - NEW HOT SIDE TEST QUESTIONS AND ANSWERS 2026

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SHAKE SHACK - NEW HOT SIDE TEST QUESTIONS AND ANSWERS 2026

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SHAKE SHACK - NEW HOT SIDE
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SHAKE SHACK - NEW HOT SIDE

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Uploaded on
December 23, 2025
Number of pages
15
Written in
2025/2026
Type
Exam (elaborations)
Contains
Questions & answers

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SHAKE SHACK - NEW LATEST
HOT SIDE TEST
Why is it important to dress buns before burgers come off the grill? -
ANSWERS-All that's left to do is close, bag, and bump the others,
which helps with speed & ensures our guests get food patties as they
come off the griddle


Why do we prepare items on the hot side in the order that they are
received, by completing each item on each ticket in order, instead of
grouping together all the like-items across the board, even if other items
are "first" in line? (Select all that apply)
It makes it easier for the Bun team to memorize the items to set up


It helps the Bun team effectively keep track of, and communicate,
accurate "all day" counts to the Toaster and griller;


Allows the Bun team to easily identify which patties/items they will
need from fry and grill, without losing site of lead tickets;


Allows the Bumper to easily know when to bump a ticket off of the
board;




END OF
PAGE
1

, SHAKE SHACK - NEW LATEST
HOT SIDE TEST
It ensures that a guest's order will all be ready at the same time, meaning
that all of the burgers will be freshly made


To avoid cross contamination between Chick'n and beef - ANSWERS-
2nd, 3rd, 4th, and 5th answer choices (It helps the Bun team effectively
keep track of, and communicate, accurate "all day" counts to the Toaster
and griller;


Allows the Bun team to easily identify which patties/items they will
need from fry and grill, without losing site of lead tickets;


Allows the Bumper to easily know when to bump a ticket off of the
board;


It ensures that a guest's order will all be ready at the same time, meaning
that all of the burgers will be freshly made


Key Words: Bun team does not have to memorize, and not about cross
contamination




END OF
PAGE
2

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