FIVE GUYS MANAGER CERTIFICATION CORE
RESTAURANT OPERATIONS AND LEADERSHIP
REVIEW 2026
◉ What should be done to empty dunnage racks in the lobby?
Answer: They should be taken to BoH
◉ How many boxes of peanuts should be open in lobby?
Answer: 2
◉ How full should peanut boxes always be?
Answer: 3/4 full or more
◉ How many scoops need to be in peanut boxes?
Answer: 1
◉ How many peanut boats need to be in each box?
Answer: 1/4 sleeve
◉ What should our comment board have?
Answer: crayons and unlined comment cards
,◉ Where should our toppings cards be?
Answer: At each register
◉ What does our tip jar look like?
Answer: Clean and empty pickle jar with "Tips" written on it in
sharpie. It should be spiked with 5 one dollar bills
◉ What temperature do cold foods need to be stored?
Answer: 33-41
◉ What temperature do hot foods need to be stored above?
Answer: 140
◉ How high do our shelves have to be off the ground?
Answer: 6"
◉ How long can cold foods be in the danger zone?
Answer: 2 hours
◉ 6 Pathogens
, Answer: shigella, salmonella, salmonella (non-typhoidal), E. Coli,
Hepatitis A, and Norovirus
◉ How high do food products need to be off the ground?
Answer: 6 inches
◉ White buckets are only used to store what?
Answer: Potatoes, salt, and sugar only
◉ The three sinks used for dishes are:
Answer: Wash, rinse, sanitize
◉ orange buckets should only be used for:
Answer: Grease, fry debris, empty bottles
◉ How many sanitizer buckets must we have? Where must they be?
Answer: 2. One in BoH and one on the line
◉ What kind of jewelry is allowed?
Answer: plain wedding bands or studs
◉ What log books must be maintained in the stores?
RESTAURANT OPERATIONS AND LEADERSHIP
REVIEW 2026
◉ What should be done to empty dunnage racks in the lobby?
Answer: They should be taken to BoH
◉ How many boxes of peanuts should be open in lobby?
Answer: 2
◉ How full should peanut boxes always be?
Answer: 3/4 full or more
◉ How many scoops need to be in peanut boxes?
Answer: 1
◉ How many peanut boats need to be in each box?
Answer: 1/4 sleeve
◉ What should our comment board have?
Answer: crayons and unlined comment cards
,◉ Where should our toppings cards be?
Answer: At each register
◉ What does our tip jar look like?
Answer: Clean and empty pickle jar with "Tips" written on it in
sharpie. It should be spiked with 5 one dollar bills
◉ What temperature do cold foods need to be stored?
Answer: 33-41
◉ What temperature do hot foods need to be stored above?
Answer: 140
◉ How high do our shelves have to be off the ground?
Answer: 6"
◉ How long can cold foods be in the danger zone?
Answer: 2 hours
◉ 6 Pathogens
, Answer: shigella, salmonella, salmonella (non-typhoidal), E. Coli,
Hepatitis A, and Norovirus
◉ How high do food products need to be off the ground?
Answer: 6 inches
◉ White buckets are only used to store what?
Answer: Potatoes, salt, and sugar only
◉ The three sinks used for dishes are:
Answer: Wash, rinse, sanitize
◉ orange buckets should only be used for:
Answer: Grease, fry debris, empty bottles
◉ How many sanitizer buckets must we have? Where must they be?
Answer: 2. One in BoH and one on the line
◉ What kind of jewelry is allowed?
Answer: plain wedding bands or studs
◉ What log books must be maintained in the stores?
