Five Guys UPDATED ACTUAL Exam
Questions and CORRECT Answers
First 5 G date and location? - CORRECT ANSWER - 1986, Arlington, Va
1986-2001 - CORRECT ANSWER - 5 locations in DC metro area, perfects business, cult-like
following
2002 - CORRECT ANSWER - Expand to Virginia and Maryland
2003 - CORRECT ANSWER - Sells out of franchise territory in 18 months, opens rest of
country for franchise rights
2003-present - CORRECT ANSWER - Continues to expand
How many ways to order a burger - CORRECT ANSWER - Over 250,000
What type of meat? - CORRECT ANSWER - 100% all-American (besides local meat in
Canada and U.K.)
Do we have freezers? - CORRECT ANSWER - No
What oil do we use? - CORRECT ANSWER - Peanut oil
Where are our potatoes grown? - CORRECT ANSWER - Above the 42nd parallel?
Is the menu trans-fat free? - CORRECT ANSWER - Yes
,Who are the five guys? - CORRECT ANSWER - Jim, Matt, Chad, Ben, and Tyler
Where does costumer perception start? - CORRECT ANSWER - The parking lit
What should the parking lot/curb look like? - CORRECT ANSWER - Clean, no debris, trash ,
cigarette butts
The doors should be - CORRECT ANSWER - Clean, free of smudged and grease stains
How many "open" signs should every 5 G have? - CORRECT ANSWER - Two
What should be visible outside he restaurant? - CORRECT ANSWER - Signage with hours of
operation, store phone number, on-line ordering
How loud should the music be? - CORRECT ANSWER - Easy to hear the person next to you
but not the tables across the room
Lighting should be - CORRECT ANSWER - Bright and inviting, there should never be a
burnt out lightbulb
Changing trashcans - CORRECT ANSWER - They should never be more than half full,
wheeled back to be changed, never changed in front of costumer
How should potatoes be stacked? - CORRECT ANSWER - Lincoln log style, 4 high, 5 high
against wall/window
Stacking peanut oil - CORRECT ANSWER - Never more than 2 high
, What should we do with empty dunnage racks? - CORRECT ANSWER - They should never
be in the dining area, they should be taken to the back
How do we set up our peanuts? - CORRECT ANSWER - There should be 2 boxes available
at least 3/4 full. They each need a 5 oz. metal scoop and 1/4 sleeve of peanut boats.
How do we set up our comment board? - CORRECT ANSWER - It should be in an easily
accessible location, stocked with unlined comment cards and crayons.
What should be at each register? - CORRECT ANSWER - Laminated topped mg cards
available to customers.
How do we set up our top jar? - CORRECT ANSWER - Labeled "TIPS" with black sharpie
next to registers, spiked with 5 one dollar bills to encourage tipping.
Temperature for storing cold foods? - CORRECT ANSWER - 33-41 F / .6-5 C
Temperature for storing hot foods? - CORRECT ANSWER - Above 140 F / 60 C
How long to cold foods have to return to the temperature safety zone? - CORRECT
ANSWER - 2 hours
How high must shelving be off the ground? - CORRECT ANSWER - 6 inches
When must you change gloves? - CORRECT ANSWER - After leaving the kitchen or if
gloves become dirty
Biological contamination - CORRECT ANSWER - When hazardous micro organisms called
"pathogens" are passed on to food
Questions and CORRECT Answers
First 5 G date and location? - CORRECT ANSWER - 1986, Arlington, Va
1986-2001 - CORRECT ANSWER - 5 locations in DC metro area, perfects business, cult-like
following
2002 - CORRECT ANSWER - Expand to Virginia and Maryland
2003 - CORRECT ANSWER - Sells out of franchise territory in 18 months, opens rest of
country for franchise rights
2003-present - CORRECT ANSWER - Continues to expand
How many ways to order a burger - CORRECT ANSWER - Over 250,000
What type of meat? - CORRECT ANSWER - 100% all-American (besides local meat in
Canada and U.K.)
Do we have freezers? - CORRECT ANSWER - No
What oil do we use? - CORRECT ANSWER - Peanut oil
Where are our potatoes grown? - CORRECT ANSWER - Above the 42nd parallel?
Is the menu trans-fat free? - CORRECT ANSWER - Yes
,Who are the five guys? - CORRECT ANSWER - Jim, Matt, Chad, Ben, and Tyler
Where does costumer perception start? - CORRECT ANSWER - The parking lit
What should the parking lot/curb look like? - CORRECT ANSWER - Clean, no debris, trash ,
cigarette butts
The doors should be - CORRECT ANSWER - Clean, free of smudged and grease stains
How many "open" signs should every 5 G have? - CORRECT ANSWER - Two
What should be visible outside he restaurant? - CORRECT ANSWER - Signage with hours of
operation, store phone number, on-line ordering
How loud should the music be? - CORRECT ANSWER - Easy to hear the person next to you
but not the tables across the room
Lighting should be - CORRECT ANSWER - Bright and inviting, there should never be a
burnt out lightbulb
Changing trashcans - CORRECT ANSWER - They should never be more than half full,
wheeled back to be changed, never changed in front of costumer
How should potatoes be stacked? - CORRECT ANSWER - Lincoln log style, 4 high, 5 high
against wall/window
Stacking peanut oil - CORRECT ANSWER - Never more than 2 high
, What should we do with empty dunnage racks? - CORRECT ANSWER - They should never
be in the dining area, they should be taken to the back
How do we set up our peanuts? - CORRECT ANSWER - There should be 2 boxes available
at least 3/4 full. They each need a 5 oz. metal scoop and 1/4 sleeve of peanut boats.
How do we set up our comment board? - CORRECT ANSWER - It should be in an easily
accessible location, stocked with unlined comment cards and crayons.
What should be at each register? - CORRECT ANSWER - Laminated topped mg cards
available to customers.
How do we set up our top jar? - CORRECT ANSWER - Labeled "TIPS" with black sharpie
next to registers, spiked with 5 one dollar bills to encourage tipping.
Temperature for storing cold foods? - CORRECT ANSWER - 33-41 F / .6-5 C
Temperature for storing hot foods? - CORRECT ANSWER - Above 140 F / 60 C
How long to cold foods have to return to the temperature safety zone? - CORRECT
ANSWER - 2 hours
How high must shelving be off the ground? - CORRECT ANSWER - 6 inches
When must you change gloves? - CORRECT ANSWER - After leaving the kitchen or if
gloves become dirty
Biological contamination - CORRECT ANSWER - When hazardous micro organisms called
"pathogens" are passed on to food
