TACO BELL SHIFT LEAD UPDATED ACTUAL QUESTIONS AND CORRECT
ANSWERS VERIFIED 2027 EDITION
1. LAST
Listen, Apologize, Satisfy, Thank
2. How much 3 blend is on a meximelt?
1 oz
3. What is the 4 step training process?
Prepare, show and tell, guided practice, follow up
4. How to prepare for training
1. Gather all training materials 2. Ask learner about previous experiences 3. Show learner how to access
learning zone
5. Show and tell
1.Have learner complete learning zone course learner must pass with 80% or better. 2. Print the course
TOG
6. Guided Practice
1. Using TOG have the learner demonstrate each task. 2. Provide any needed additional training. 3. Focus
learner on improving one thing at a time. 4. Frame feedback to improve future attempts instead of giving
negative feedback. 5. Use teach-back to confirm understanding an identify any knowledge gaps. 6.
Verbally recognize them often as they make progress in learning.
7. Follow up
1. Observe learner and certify when they consistently perform all tasks to standards. 2. Recognize the
learner with a recognition card.
8. What is the MIC card
A resource for the MIC to use in order to ensure a great shift is ran which has 2 sides. One one side it
breaks down what needs to be done pre rush, rush, and post rush in the people, food, and service
categories. It also has all the opening and closing tasks of the MIC. On the second side it has: 1. MIC
success goals. 2. how to conduct a customer service satisfaction walk 3. How and when to plan for a shift.
4. Weekly and monthly cleaning assignments
9. How do you insure you are being a good communicator?
1. Be a good listener 2. Be a good speaker
10. What is the temperature danger zone?
40-140 degrees Fahrenheit
11. How many oz is a two finger pinch of tomatoes?
.5 oz.
12. When reheating beef in rethermalizer what must the internal temp be?
165 degrees f
13. Case weight and bag weight: beef, steak, chicken
Case:40 pounds Bag: beef 5 pounds Chicken and steak: 1.25
1
ANSWERS VERIFIED 2027 EDITION
1. LAST
Listen, Apologize, Satisfy, Thank
2. How much 3 blend is on a meximelt?
1 oz
3. What is the 4 step training process?
Prepare, show and tell, guided practice, follow up
4. How to prepare for training
1. Gather all training materials 2. Ask learner about previous experiences 3. Show learner how to access
learning zone
5. Show and tell
1.Have learner complete learning zone course learner must pass with 80% or better. 2. Print the course
TOG
6. Guided Practice
1. Using TOG have the learner demonstrate each task. 2. Provide any needed additional training. 3. Focus
learner on improving one thing at a time. 4. Frame feedback to improve future attempts instead of giving
negative feedback. 5. Use teach-back to confirm understanding an identify any knowledge gaps. 6.
Verbally recognize them often as they make progress in learning.
7. Follow up
1. Observe learner and certify when they consistently perform all tasks to standards. 2. Recognize the
learner with a recognition card.
8. What is the MIC card
A resource for the MIC to use in order to ensure a great shift is ran which has 2 sides. One one side it
breaks down what needs to be done pre rush, rush, and post rush in the people, food, and service
categories. It also has all the opening and closing tasks of the MIC. On the second side it has: 1. MIC
success goals. 2. how to conduct a customer service satisfaction walk 3. How and when to plan for a shift.
4. Weekly and monthly cleaning assignments
9. How do you insure you are being a good communicator?
1. Be a good listener 2. Be a good speaker
10. What is the temperature danger zone?
40-140 degrees Fahrenheit
11. How many oz is a two finger pinch of tomatoes?
.5 oz.
12. When reheating beef in rethermalizer what must the internal temp be?
165 degrees f
13. Case weight and bag weight: beef, steak, chicken
Case:40 pounds Bag: beef 5 pounds Chicken and steak: 1.25
1
