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Question 1. Which of Denny’s core values emphasizes treating every guest as the most important priority? A) Embrace Openness B) Hungry to Win C) Guests First D) The Power of We Answer: C Explanation: “Guests First” is the guiding principle that places the guest’s needs above all else. Question 2. The “Power of We” at Denny’s primarily refers to: A) Individual achievement recognition B) Collaborative teamwork among staff C) Offering group discounts to diners D) Maintaining a strict hierarchy on the floor Answer: B Explanation: “The Power of We” stresses teamwork and collective effort to deliver a superior guest experience. Question 3. A server wearing non-slip-resistant shoes is violating which Denny’s policy? A) Uniform and Grooming Standards B) Diversity and Non-Discrimination C) Guest Concern Management D) Technical Proficiency Answer: A Explanation: Slip-resistant footwear is a mandatory part of the uniform and grooming standards for safety. Question 4. Under the 1994 Consent Decree, Denny’s must: A) Offer a free meal to every senior citizen
B) Ensure equal treatment for all guests regardless of protected class C) Limit the number of menu items for health reasons D) Provide a loyalty program for all customers Answer: B Explanation: The Consent Decree requires non-discriminatory service to all guests. Question 5. Which Diner persona trait is most important when greeting a guest? A) Formality B) Warmth and welcoming attitude C) Speed over courtesy D) Strict adherence to script only Answer: B Explanation: The Diner persona emphasizes a warm, welcoming demeanor that makes guests feel valued. Question 6. The “Build Your Own” Grand Slam includes which of the following components? A) Two eggs, two bacon strips, and toast B) Two eggs, two sausage links, and pancakes C) Two eggs, two “Harvey” toppings, and hash browns D) Two eggs, two “The Works” toppings, and a biscuit Answer: A Explanation: The Build Your Own Grand Slam is the classic combination of two eggs, two strips of bacon, and toast. Question 7. Which ingredient is NOT found in the “Moons Over My Hammy” sandwich? A) Ham B) Swiss cheese C) Pineapple D) Egg
Explanation: Basting uses melted butter or oil spooned over the yolk to gently cook the top while keeping it uncovered. Question 11. What temperature range defines the “Danger Zone” for bacterial growth in food safety? A) 0 °F – 32 °F B) 40 °F – 140 °F C) 150 °F – 200 °F D) 212 °F – 250 °F Answer: B Explanation: The Danger Zone (40 °F–140 °F) is where bacteria multiply rapidly; food must be kept out of this range. Question 12. When should a server double-wash hands according to Denny’s hand-washing protocol? A) After using the restroom only B) After handling cash, then again after touching food C) Only before entering the kitchen D) After serving each guest’s drink Answer: B Explanation: The protocol requires washing after handling cash and a second wash after any food contact to prevent cross-contamination. Question 13. Which of the following is a correct step in the Service Recovery (LEAR) process? A) Listen, Escape, Apologize, Resolve B) Listen, Empathize, Apologize, Resolve C) Learn, Empathize, Acknowledge, Respond D) Listen, Evaluate, Apologize, Re-serve Answer: B Explanation: LEAR stands for Listen, Empathize, Apologize, and Resolve.
Question 14. A guest reports a long wait for their breakfast during the “rush”. The server should: A) Ignore the complaint and continue working B) Offer a complimentary drink and explain the expected wait time C) Immediately cancel the order D) Ask the guest to leave the restaurant Answer: B Explanation: Managing expectations with a complimentary item and clear communication aligns with the recovery protocol. Question 15. Which POS function is used to split a check evenly among four guests? A) “Add Tip” B “Split Check – Equal” C) “Merge Checks” D) “Discount” Answer: B Explanation: The “Split Check – Equal” function divides the total evenly among the specified number of guests. Question 16. If a guest requests a “Fit Fare” option that is gluten-free, which menu item could be safely offered? A) Classic Pancakes B) Bacon & Eggs (no toast) C) Grand Slam with hash browns D) French Toast Answer: B Explanation: Bacon & Eggs without toast eliminates the gluten component, fitting a gluten-free request. Question 17. Which tool should be used exclusively for handling raw chicken to prevent cross-contamination?
C) Replace the dispenser with a new one without logging D) Ask a guest to refill it for them Answer: B Explanation: Replenishing and documenting side-work maintains operational standards. Question 21. When a guest asks for “steak cooked medium-rare”, what internal temperature should the server ensure the kitchen reaches? A) 120 °F B) 130 °F C) 145 °F D) 160 °F Answer: B Explanation: Medium-rare steak is typically cooked to an internal temperature of about 130 °F. Question 22. Which of the following is a correct description of the “All-American” Grand Slam? A) Two eggs, two bacon strips, two sausage links, and toast B) Two eggs, two “Harvey” toppings, and two pancakes C) Two eggs, two “The Works” toppings, and hash browns D) Two eggs, two “Lumberjack” toppings, and a biscuit Answer: A Explanation: The All-American includes eggs, bacon, sausage, and toast. Question 23. If a guest is allergic to nuts, which menu item must be flagged for possible cross-contamination? A) Plain oatmeal B) House salad (no nuts) C) Moons Over My Hammy (contains no nuts) D) The “Nutty” side salad that includes almonds
Answer: D Explanation: The side salad containing almonds presents a direct nut allergen risk. Question 24. During a shift, a server must clean the milkshake machine. The correct order is: A) Disassemble, rinse with hot water, sanitize, reassemble B) Wipe with a dry cloth only C) Use a bleach solution directly on the machine without rinsing D) Leave it for the night shift to clean Answer: A Explanation: Proper sanitation requires disassembly, thorough rinsing, sanitizing, and reassembly. Question 25. Which of the following actions demonstrates “Embrace Openness” in daily service? A) Refusing to answer guest questions about menu ingredients B) Sharing suggestions for improvement with teammates and management C) Keeping personal opinions about the restaurant hidden D) Ignoring feedback from guests Answer: B Explanation: Openness encourages sharing ideas and feedback to improve operations. Question 26. A server receives a cash payment of $23.57. After entering the amount, the POS prompts for “Cash Tendered”. The server should input: A) 23. B) 24. C) 23. D) 0. Answer: A Explanation: The exact amount tendered must be entered for accurate change calculation.
Question 30. The correct procedure for pre-bussing a table is: A) Remove all plates immediately after the guest finishes eating, regardless of their pace B) Wait for the guest to signal they are done, then clear used items discreetly while offering fresh water or condiments C) Stack plates on the table for the busser to collect later D) Ask the guest to clear their own plates Answer: B Explanation: Pre-bussing is done politely after the guest signals they’re finished, maintaining a relaxed atmosphere. Question 31. Which of the following statements best reflects “Hungry to Win” as a Denny’s value? A) Competing with other restaurants for the lowest prices B) Striving for personal sales goals while maintaining guest satisfaction C) Focusing solely on speed of service at the expense of quality D) Avoiding any competition with other Denny’s locations Answer: B Explanation: “Hungry to Win” encourages ambition and achievement while keeping the guest experience central. Question 32. A guest orders a “Fit Fare” salad with “no dressing”. Which POS entry is required? A) Add “No Dressing” as a substitution on the salad item B) Delete the salad from the order C) Change the salad to a side dish D) Cancel the entire order Answer: A Explanation: The “No Dressing” request is entered as a modification to the salad item.
Question 33. Which of the following is NOT a recommended practice for maintaining clean menus on the server’s station? A) Wiping them with a damp cloth each shift B) Storing them in a sealed bag when not in use C) Spraying them directly with a chemical sanitizer while guests are seated D) Replacing any menu that shows wear or stains Answer: C Explanation: Spraying chemicals on visible menus can affect guest perception and safety; cleaning should be done off-floor. Question 34. When a guest asks the difference between “Basted” and “Poached” eggs, the server should say: A) “Both are cooked in butter, just different names.” B) “Basted eggs are fried and spooned with butter; poached eggs are cooked in water without the shell.” C) “Poached eggs are fried, basted eggs are boiled.” D) “There is no difference; they are the same.” Answer: B Explanation: The distinction lies in the cooking method: basted eggs are fried and butter-basted; poached eggs are cooked in water. Question 35. Which of the following is a correct method for removing a contaminant from a cutting board? A) Rinse with cold water only B) Scrape off debris, wash with hot soapy water, rinse, then sanitize C) Wipe with a dry towel D) Leave it as is until the end of the shift Answer: B Explanation: Proper sanitation requires cleaning and sanitizing to eliminate bacterial risk.
A) A special menu for children under 5 B) Health-focused menu items with lower calories, gluten-free, or low-fat options C) A loyalty program for frequent diners D) A seasonal dessert line Answer: B Explanation: “Fit Fare” denotes menu items designed for healthier dietary preferences. Question 40. Which of the following statements correctly describes the proper storage temperature for cold beverages? A) Below 32 °F B) Between 35 °F – 40 °F C) Above 45 °F D) At room temperature Answer: B Explanation: Cold beverages should be stored between 35 °F and 40 °F to stay chilled but above freezing. Question 41. A guest reports that their steak is overcooked. The server should first: A) Offer a discount before listening to details B) Listen attentively, empathize, apologize, and offer to replace the steak (LEAR) C) Ignore the complaint and bring the check D) Argue that the steak was cooked as requested Answer: B Explanation: Following LEAR ensures the guest feels heard and the issue is resolved. Question 42. Which of the following is a correct way to handle a guest who requests a “no-salt” preparation? A) Add extra salt and tell the guest it’s “no-salt” B) Prepare the dish without added salt and note the modification in the POS
C) Refuse the request citing kitchen policy D) Use a salt substitute without informing the guest Answer: B Explanation: The server must honor the request and document the modification. Question 43. During a “rush” period, the ideal time for a server to greet a new party is: A) Within 30 seconds of arrival B) Within 60 seconds of arrival C) After the current party finishes their meal D) Only when the manager is available Answer: B Explanation: Denny’s standard is to greet guests within 60 seconds of arrival. Question 44. Which of the following best describes the proper use of a “clean” towel at the server station? A) Use the same towel for wiping spills and drying hands B) Designate separate towels for hand-drying and surface cleaning, laundering them daily C) Share a single towel among all servers without washing D) Use a paper towel for all cleaning tasks Answer: B Explanation: Separate, laundered towels prevent cross-contamination and maintain hygiene. Question 45. When a guest wants to add a “loaded hash brown” to their order, the server should: A) Write it on a napkin for the kitchen B) Enter it as an “Add-On” item in the POS under the main entrée C) Forget to add it and hope the kitchen notices D) Replace the guest’s side dish with the hash brown without permission
Explanation: Card security requires the card to remain visible to the guest and never be recorded. Question 49. The “Harvey” topping for a Grand Slam includes which protein? A) Bacon only B) Sausage only C) Both bacon and sausage D) Ham only Answer: C Explanation: The “Harvey” adds both bacon and sausage to the Grand Slam. Question 50. Which of the following best illustrates “Proud of Our Heritage” at Denny’s? A) Ignoring the restaurant’s history and focusing only on new trends B) Celebrating classic menu items and sharing the brand’s story with guests C) Replacing all traditional dishes with modern fusion cuisine D) Removing all historical décor from the dining area Answer: B Explanation: Being proud of heritage means honoring and communicating the brand’s legacy. Question 51. A guest with a dairy allergy orders a “Cheese Omelette”. The server should: A) Serve the order as requested and note the allergy later B) Offer a “no-cheese” version and inform the kitchen of the allergy C) Ignore the allergy and hope the guest does not notice D) Replace the omelette with a pancake without asking the guest Answer: B Explanation: The server must accommodate the allergy and modify the order accordingly.
Question 52. Which of the following actions is required when a server finishes the “deep clean” of the condiment station? A) Immediately start a new task without signing off B) Record completion on the side-work sheet and notify the shift leader C) Leave the station as is and assume it’s done D) Ask a coworker to verify the work without documentation Answer: B Explanation: Documentation and communication ensure accountability for deep-clean tasks. Question 53. When a guest requests a “medium” egg, which preparation is most appropriate? A) Over Hard B) Over Medium (white fully set, yolk partially runny) C) Sunny Side Up D) Poached Answer: B Explanation: Over Medium yields a fully set white with a partially runny yolk, matching a “medium” preference. Question 54. Which of the following best describes the correct way to handle a “lost” order ticket? A) Guess the order based on memory and send it to the kitchen B) Inform the guest of the delay, retrieve the ticket from the POS, and re-enter the order immediately C) Cancel the entire table’s orders and start over D) Ask another server to take over the table without informing the guest Answer: B Explanation: Promptly acknowledging the error, retrieving the ticket, and re-entering ensures accuracy. Question 55. The correct method for storing an opened bottle of ketchup is:
C) Discounts are automatically applied to every order D) Discounts can be given without any documentation Answer: B Explanation: Discounts are entered prior to payment and large discounts need managerial authorization. Question 59. A server must ensure that the “temperature of hot foods” is at least: A) 100 °F B) 135 °F C) 155 °F D) 180 °F Answer: C Explanation: Hot foods should be held at or above 155 °F to keep them out of the Danger Zone. Question 60. Which of the following best describes the “Harvey” variation in the Grand Slam? A) Two eggs, two bacon strips, and toast B) Two eggs, two sausage links, and hash browns C) Two eggs, bacon, and sausage (both) with toast D) Two eggs, ham, and a biscuit Answer: C Explanation: The “Harvey” adds both bacon and sausage to the Grand Slam. Question 61. When a guest asks for a “low-sodium” option, the server should: A) Add extra salt to compensate B) Offer dishes prepared without added salt and note “low-sodium” in the POS C) Ignore the request because all items are already low in sodium D) Recommend a dessert instead Answer: B
Explanation: The server must accommodate the request and document the modification. Question 62. Which of the following is the correct procedure for handling a spilled drink on a guest’s lap? A) Apologize, offer a fresh replacement, and clean the area promptly while checking the guest’s comfort B) Ignore it and hope the guest cleans themselves C) Tell the guest to move to a different table D) Wait for the guest to finish the drink before addressing it Answer: A Explanation: Immediate response and replacement align with service recovery standards. Question 63. A server sees a “dirty” utensil in the utensil rack. The correct action is to: A) Pull it out, wash, sanitize, and replace it in the rack B) Use it anyway because the guest won’t notice C) Throw it away without cleaning D) Ask a coworker to handle it later Answer: A Explanation: Clean, sanitized utensils are essential for guest safety. Question 64. The “Fit Fare” menu includes which of the following options for a low-calorie breakfast? A) Pancakes with syrup B) Egg White Omelette with veggies C) French Toast with powdered sugar D) Loaded hash browns Answer: B Explanation: Egg white omelettes are low-calorie, fitting the Fit Fare concept.
