100 Essential Customer Service Quiz Questions for Quick Service Restaurant Cashiers
🧍♂️ CUSTOMER INTERACTION & COMMUNICATION
1. What is the first thing you should do when a customer approaches the counter?
2. How should you greet a customer during peak hours?
3. What tone of voice should you use when speaking to customers?
4. How do you handle a customer who seems upset or impatient?
5. What is an appropriate response when a customer says, “This isn’t what I ordered”?
6. Why is maintaining eye contact important during service?
7. What should you do if a customer takes a long time to decide on an order?
8. How should you respond if you don’t understand a customer’s order?
9. What is the correct way to apologize for a mistake?
10. How do you show appreciation at the end of a transaction?
💬 ORDER TAKING ACCURACY
11. What steps should you follow to confirm an order before finalizing it?
12. Why is it important to repeat the customer’s order?
13. What should you do if the point-of-sale system temporarily freezes mid-order?
14. How do you ensure the correct meal modifiers (e.g., “no onions,” “extra pepper”) are added?
15. How do you handle a customer who changes their order after payment?
16. What should you do if you accidentally enter the wrong item?
17. How can you minimize order errors during rush hours?
18. What is the best way to clarify unclear customer requests?
19. Why should you verify special dietary requests carefully?
20. What is the proper way to hand over a receipt?
💵 CASH HANDLING & PAYMENT ACCURACY
21. What should you do before opening your cash drawer?
22. How do you verify the authenticity of large bills?
23. What should you do if you receive a damaged or torn note?
24. How should cash notes and POS bills be organized in the drawer?
25. Why must you count change back to the customer?
26. What should you do if a customer claims they gave you a larger bill?
27. What is the proper way to handle card payments?
28. How do you respond when a card transaction fails?
29. Why is it important to double-check the total before charging a customer?
30. What should you do if your till is short or over at the end of a shift?
🍔 PRODUCT KNOWLEDGE
31. Why should cashiers know the full menu and prices?
32. How can knowing combo options help improve service speed?
33. What should you do if a customer asks about ingredients or allergens?
34. How do you handle a request for a discontinued item?
35. Why should you be aware of current promotions or meal deals?
36. What is the best way to upsell a menu item?
37. How do you describe a new product to a customer who’s unsure what to order?
38. Why is it important to know portion sizes and serving options?
39. What should you do if a customer asks for nutritional information?
40. How can menu knowledge prevent service delays?
🧹 CLEANLINESS & HYGIENE
41. Why must the counter area be kept clean at all times?
42. When should you sanitize your workstation?
43. What should you do if you spill a drink at the counter?
44. Why is personal hygiene essential in customer service?
45. When are cashiers required to wash their hands?
46. What is the correct action if you notice pests or contamination?
47. How often should you clean touchscreens or payment terminals?
48. Why should food never be handled with bare hands at the counter?
49. How should you store your personal items during your shift?
50. What should you do if you notice a team member not following hygiene rules?
⏱️ SERVICE SPEED & EFFICIENCY
51. What is the target service time per customer during peak hours?
52. How can you speed up transactions without making mistakes?
53. Why is it important to stay focused during long queues?
54. What can you do to help reduce customer waiting times?
55. How should you multitask during high-volume periods?
56. Why should you prepare condiments and utensils ahead of busy periods?
57. How can teamwork improve service speed?
58. What should you do when your system is slow but customers are waiting?
59. How can you prioritize tasks effectively during rush hours?
60. Why should you avoid unnecessary conversation when there’s a queue?
👥 Teamwork & Communication
61. How should you communicate with kitchen staff about order changes?
62. What is the correct way to alert teammates about customer complaints?
63. Why is teamwork essential during rush hours?
64. How can you assist a new cashier during training?
65. What should you do if a coworker is struggling to keep up?
66. How do you ensure smooth handover between shifts?
67. Why is it important to respect each role in the restaurant?
68. What should you do if you disagree with a team member’s decision?
69. How can positive communication improve customer satisfaction?
70. What is the best way to inform your manager about an issue at the register?
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📋 Policies, Procedures & Safety
71. Why must cashiers follow store refund and exchange policies?
72. What should you do if a customer demands a refund outside policy rules?
73. How should you handle a situation involving suspected theft?
74. Why must food safety guidelines be followed even at the counter?
75. What is the correct response during a power outage?
76. How should you respond to a medical emergency in the restaurant?
77. What should you do if you notice a safety hazard like a wet floor?
78. Why must you log out of your register after each shift?
79. What steps should you take if you witness a workplace accident?
80. How should you handle a fire alarm during service hours?
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📞 Problem-Solving & Conflict Handling
81. What should you do if a customer complains about cold food?
82. How can you calm a frustrated customer?
83. What is the right way to handle a long queue of impatient guests?
84. How should you respond to a customer who uses offensive language?
85. What should you do if you can’t resolve a complaint on your own?
86. How can you prevent small issues from escalating?
87. Why should you avoid arguing with customers?
88. What is the correct tone to use when offering a replacement?
89. How do you deal with customers who demand special treatment?
90. What is the best way to apologize for long wait times?
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⭐ Brand Standards & Customer Experience
91. Why is consistent customer experience important?
92. How can you contribute to the restaurant’s reputation?
93. What behaviors reflect good brand representation?
94. How should you handle branded merchandise or promotional items?
95. Why must uniforms and name tags be worn correctly?
96. How can you make customers feel valued beyond the transaction?
97. What does “service with a smile” mean in your role?
98. Why should you thank customers even if they seem unhappy?
99. How does following service standards affect repeat business?
100. What is the most important goal of a cashier in a quick service restaurant?
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