Professional Documents
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Score =
First Name Last Name -1 97%
Trainee -2 95%
Expert
-3 92%
1. What are the 5 Dions Values?
a. Great Food, Fast Friendly Service, Clean Comfortable Stores, Exceptional
People, Shared Growth
b. Good Food, Fast Service, Cleanliness, People, Growth
c. Great Food, Great Service, Great Stores, Great People, Great Sharing
d. Food, Service, Cleanliness, Work, Share
2. Why are the Values important?
a. Empower employees to make good decisions
b. They arent, only the office talks about them.
c. It lets our customers know what we are all about.
d. The state requires every business to have them.
3. What are the 5 Is of Helping a Customer at Dions?
a.
b.
c.
d.
e.
4. What step(s) should you take before running the salad station? (circle all that apply)
a. Wash your hands
b. Get gloves
c. Stock and wipe down your station
d. Stock all SSS stations
e. Make sure you have fresh QA and clean towels
5. Why is it important to check each order for accuracy?
a. To guarantee the quality of each order
b. To prevent mistakes from being made
c. To satisfy the customer
d. All of the above
6. Why is it important to make one order at a time?
a. To keep you organized
b. To keep timing between stations correct
c. To ensure the accuracy of each order
d. To make serving easier
e. All of the above
7. Where are salads written on a Dions ticket?
a. At the very top line
b. On the middle bold line
c. The line just below the bold line
d. Right after whatever the customer just ordered
8. Waste prevention includes:
a. Hold bowl over lettuce bin
b. Make sure that the meat and cheese lands directly on the salad, not the station
c. Helping customers at the serving counter
d. Scrape out buckets completely
e. A, B and D are correct
9. What makes up the salad base?
a. The bowl of course!!
b. Lettuce, Mix, Tomatoes, Meat and Cheese
c. Lettuce, Mix and Tomatoes
d. Just Lettuce
10. Why is it very important for each salad base to be the correct size?
a. For consistency
b. It doesnt matter
c. You cant fit a to-go lid on it
d. A and B are correct
11. What types of lettuce do we have at Dions? (circle all that apply)
a. Iceberg
b. Romaine
c. Cabbage
d. Spring Mix
12. How much lettuce do you put in a Tossed or Gourmet salad?
a. Slightly below the rim of the bowl
b. Level with the rim of the bowl
c. Slightly above the rim of the bowl
13. How much lettuce do you put in a Ranch, Chef, Greek or Turkey salad?
a. Slightly below the rim of the bowl
b. Level with the rim of the bowl
c. Slightly above the rim of the bowl
14. What type of lettuce do we use in our Gourmet Chicken salad?
a. Romaine
b. Spring Mix
c. Iceberg
d. Spinach
15. Is it important to drain the mix before putting it on the salad?
a. No, draining the mix slows you down and you want to be very fast on salads
b. Yes, we dont want our salads to be watery because it takes away from the
quality of our salads
16. How do we safely cut our tomatoes for each salad?
a. Cut the tomato in half while holding it on the station counter
b. We dont cut the tomatoes, they go on the salad whole
c. While holding two tomatoes in your hand, cut halfway through them downwards
then turn them upside down and cut the rest of the way through upwards
17. Should the meat on salads be spread out and broken into a few pieces?
a. No, we want one whole piece of meat to be in the center of the salad
b. Yes, spread out smaller pieces of meat because it adds to the quality of our
salads
18. What is the correct amount of chicken for a gourmet salad?
a. 3 oz
b. 4 oz
c. 2 oz
d. 5 oz
19. What is the correct amount of chicken for a Full gourmet salad?
a. 1 oz
b. 3 oz
c. 4 oz
d. 2 oz
20. What is the correct amount of pecans for a Full gourmet chicken salad?
a. 1/2 oz
b. 2/3 oz
c. 1 oz
d. 2 oz
21. What is the correct amount of pecans for a gourmet chicken salad?
a. 1/2 oz
b. 2/3 oz
c. 1 oz
d. 2 oz
22. What is the proper mix amount for a salad?
a. 1/2 oz
b. 1 oz
c. 2 oz
23. What is the proper mix amount for a Full salad?
a. 2 oz
b. 3 oz
c. 4 oz
24. What is the proper mix amount for a Family salad?
a. 8 oz
b. 7 oz
c. 2 oz
d. 5 oz
25. What are the correct meat and cheese weights for salads?
a. 1/2 oz meat and 1/2 oz cheese
b. 1.5 oz meat and 1 oz cheese
c. 1.5 oz meat and 1.5 oz cheese
d. 2 oz meat and 2 oz cheese
26. What are the correct meat and cheese weights for Full salads?
a. 2 oz meat and 2 oz cheese
b. 2.5 oz meat and 2 oz cheese
c. 2.5 oz meat and 2.5 oz cheese
d. 3 oz meat and 3 oz cheese
27. What are the correct meat weights for Family salads?
a. 7 oz
b. 5 oz
c. 9 oz
28. What are the correct cheese weights for Family salads?
a. 2 oz
b. 6 oz
c. 8 oz
29. How much extra meat and cheese come with a salad?
a. 1/2 oz meat and 1/2 oz cheese
b. 1 oz meat and 1 oz cheese
c. 1.5 oz meat and 2 oz cheese
30. How much extra meat and cheese come with a Full salad?
a. 1 oz meat and 1 oz cheese
b. 1.5 oz meat and 1.5 oz cheese
c. 2 oz meat and 2 oz cheese
31. How much extra meat and cheese come with a Family salad?
a. 4 oz meat and 3 oz cheese
b. 3 oz meat and 3 oz cheese
c. 5 oz meat and 6 oz cheese
32. How many black olives come on a salad?
a. 10
b. 15
c. 18
33. How many black olives come on a Full salad?
a. 13
b. 15
c. 17
34. How many black olives come on a Family salad?
a. 15
b. 30
c. 50
35. How many dressings come with a salad?
a. 1
b. 2
c. 3
36. How many dressings come with a Full salad?
a. 2
b. 3
c. 4
37. How many dressings come with a Family salad?
a. 3
b. 4
c. 5
38. When making a salad for-here the crackers, fork and dressing should be placed on the
plate with the salad.
a. True
b. False
39. How much extra egg do you add for ALL salads?
a. 4 slices
b. None, we dont give extra egg
c. 1 whole sliced egg
40. Where do extras go when boxing a salad?
a. On the salad
b. On the side so that the customer can see they got what they ordered
c. The register person should get it
41. How many forks does a Full salad get?
a. 3
b. 1
c. 2
d. None
42. What actions will you perform on this station to inspire customers?
Dions Station Training Review
Employee name _____________ Employee start date _____________
Trainer name _______________ Store # _________
This section is for the employee to fill out. Please hand to the GM when you are finished. We appreciate
your opinion. You review helps us improve how we train!
Was your Expert a great teacher? 1 2 3 4 5
Poor Great
Would you like to be trained by this Expert in the future? 1 2 3 4 5
Poor Great
How much time did you work with an expert on this station? Circle the closest timeframe.
.5hr 1hr 1.5hrs 2hrs 2.5hrs 3hrs+
Give one example of how you uphold each Dions Value at the station you learned:
Great Food
Fast Friendly Service
Clean Comfortable Stores
Exceptional People
Shared Growth
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This section is for the General Manager to fill out. Send sheet to the office in your weekly tote.
Watch employee perform at that station. (10 minutes) Did they perform the correct operational habits?
Employee Verbal Quiz:
(1) Explain how the 5 Is apply to this station in particular?
Did employee pass verbal quiz? Y N
Did this Expert teach the Dions Values and great operational habits and role model the correct
behaviors, resulting in a high performing employee? 1 2 3 4 5
Not at all Very much
Notes for trainer:
GM Signature
Date ___________________