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Subway Training
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Avg score: 80% • Most missed: “What are the meats on the cold cut combo”
Subway Training
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25 Questions

1. What does FIFO stand for and what does that mean

2. What do cashiers have to say at the registrar to help improve CRS scores

3. Who should you contact if you are unable to take a break for reasons outside of your control

4. What's ingredients should be placed in the hinge of a sandwich

5. What temperature must meatballs be before being placed in the Hotwell

6. How thick should cucumbers, green peppers, and onions be sliced

7. How often do you have to take a ten minute break?

8. What is wrong with yelling welcome to subway from the back room

9. What should you do during slow periods while a customers sandwich is toasting

10. What is the proper temperature for sanitizing solution?

11. How long miss you lather your hands with soap every time you wash your hands? Twenty seconds

12. What should you do if you pull a piece of bread for a customer and it doesn't feel fresh

13. When must you discard bread seasoning from the seasoning tray

14. What non verbal communication must go with every verbal greeting?

15. When do you have to take a 30 minute unpaid break

16. What information belongs on a product cambro label

17. What is the shelf life of brewed tea?

18. How much spinach should be placed on a footlong sub and where?

19. What are the meats on the cold cut combo

20. What is the only safe and approved method to thaw frozen products

21. What do we call the bread cut?

22. What temperature must bread be when placed in proofer

23. What is the proper angle to cut bread when making the hinge cut

24. How many passes of sauces should be placed on a sandwich

25. When and where did the first subway restaurant open?

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