Raising Cane's Restaurant Performance Standards (RPS) Practice Test

These questions are part of the practice quiz. Start practicing

• On a dine-in order, what should the sesame seeds on the toast face and how should the buttered side be oriented?
• In the drive-thru, how can you stay authentic while moving fast?
• What is the nickname for Cane's 1?
• What is the purpose of the bird house timer?
• What should be done after handling raw chicken?
• Which actions contribute to ensuring order accuracy in RPS?
• How long does coleslaw last?
• What steps should be followed if there is a safety incident?
• In which Alaska town did Todd Graves work as a fisherman before Cane's existed?
• How high above the ground do all products have to be stored?
• For a to-go order, how should the toast be placed?
• What items are included in the closing duties checklist?
• On a to-go order, how should the toast be placed?
• After soaking the drink machine caps and diffusers, what should you do next?
• Which of the following actions is NOT a table touch activity?
• For labeling a Honey mustard bucket, which elements must appear?
• What is the purpose of the clean as you go protocol?
• Whose dog was named Raising Cane?
• What does OPS stand for?
• Which two jobs did Graves undertake to raise funds for the first Cane's?
• Which action is included in the clean as you go procedure?
• Which approach best balances speed and accuracy on busy shifts?
• In the context of RPS, which action best ensures order accuracy?
• Why is placement important?
• Where should beverages and cups be stored to prevent contamination?
• How should raw chicken be handled to prevent cross-contamination?
• Which statement best reflects signs of effective team communication on the line?
• What is the role of a calibrated thermometer in poultry cooking?
• What is an accurate statement about sanitizer checks?
• How long do we soak the drink machine caps and diffusers in sanitizer?
• If extra crispy is requested, how should bird cook time be adjusted?
• At Cane's 1 "The Mothership" in Baton Rouge, Louisiana, what is Elvis painted on?
• What two jobs did Todd Graves get to raise money to open our first restaurant?
• What is the recommended practice for cash handling during busy periods?
• What does the term One Love refer to?
• What is the role of training in achieving RPS compliance?
• How long can bird be held in the bird house?
• Which statement best captures the focus of One Love?
• List three key elements of excellent customer service in RPS.
• Which tasks are involved in front counter cleanliness and restocking?
• Which describes the purpose of pre-shift meetings?
• Which action should be taken if a cutting board is suspected of contamination?
• Which statement about line staging is true?
• What does BIB stand for?
• Do we roll bird at a set time frame?
• Which action is part of opening the store?
• What is recommended when communicating a shift change?
• How often are we required to flush the ketchup dispenser?
• How should Raising Cane's sauce be stored and portioned?
• What does RPS stand for?
• Which steps are involved in fry station maintenance between batches?
• Which statement best describes labeling requirements for cold foods in storage?
• How should surfaces and equipment be cleaned and sanitized during a shift?
• Why is portioning important?
• On a dine-in order, why do we prop the thick part of the bird at the platter's edge?
• How much filtered water is used to make a marinade?
• What do all prototype Cane's restaurants have on their building structures?
• In what year did Cane's open?
• What is the hot-holding policy for cooked items?
• What was Cane's first restaurant to open outside of Louisiana, and where is it located?
• What does the 'One Love' principle mean for RPS teams?
• During fry station maintenance, why is it important to monitor fry times?
• What is the correct handwashing procedure before starting any food prep?
• How long should it take to pump a bucket of sauce?
• Which practice is essential when preparing ready-to-eat items to prevent cross-contamination with raw poultry?
• Which statement best identifies Cane's first location outside Louisiana?
• On a dine-in order, where should the toast be placed?
• In the S.A.U.C.E. acronym, which word corresponds to the letter A?
• What does FIFO stand for and why is it used in Cane's?
• How many orders of fries can be sold in a tailgate pan?
• Is it important to include a lowercase 'm' on AM and PM?
• Which statement best describes the importance of including the manager's initials on prep labeling?
• What is the objective for drive-thru order accuracy in RPS?
• What should you do if time or temperature criteria fail for hot-held items?
• How long can toast be held?
• What is the shelf life for honey mustard?
• Which practice best ensures Line Integrity in Cane's kitchens?
• The RPS scorecard is used to assess performance in which areas?
• What is the Food Safety objective of RPS?
• Which practice best supports preventing cross-contact when handling allergen ingredients?
• What are Cane's core values?
• Which option reflects good on-line communication during service?
• What does S.O.U. stand for?
• When should we roll bird after dropping it?
• What is the purpose of weighing fries on the bird scale?
• Which item has a 24-hour shelf life?
• What does CAYG stand for?
• Which labeling element is required for labeling a lemonade?
• What is a potential effect of over-portioning fries?
• What are some actions you can do during a table touch?
• What is the role of the shift lead in maintaining RPS standards?
• What bakery inspired our Cane's logo?
• What are the 3 C's of coleslaw?
• Which packaging practices ensure leak-free transport for dine-in pickup?
• Before service starts, what sanitation step is required?
• Which option describes the correct handling of extra Cane's sauce?
• The RPS scorecard measures performance in which overall areas?
• How long do dishes need to soak in sanitizer?
• Which principle is emphasized by Cane's nonnegotiables?
• When working the front counter, what information should be communicated to the kitchen?
• What goes on a prep sticker?
• Where should beverages and cups be stored to prevent contamination?
• What goes on a bucket of Honey mustard?
• What is the minimum number of times you need to change the mop water?
• Which activity best supports coaching and trend analysis after a guest complaint is logged?
• Which sequence correctly lists the steps of service?
• What is the maximum time butter can sit at room temperature?
• How can you be authentic and genuine in your interactions with customers?
• When are you required to talk to a customer about a wait time?
• How quickly should a drive-thru greeting be delivered to a customer?
• Which practice best ensures older stock is used first and reduces waste when storing received items?
• What is the goal of waste management in RPS?
• How should guest feedback gathered by RPS assessments be handled?
• What is the proper first step when a supply shortage is detected?
• The standard prep sticker includes which elements?
• Which of the following is a valid step in Cane's steps of service?
• What town in Alaska was Todd Graves a fisherman?
• How should cutting boards and knives be sanitized for poultry prep?
• What is carved into the wood counter of The Mothership Cane's 1?
• During peak service times, what pace should the team maintain?
• What was the original name for the three finger combo?
• How long can you hold fries in the bird house?
• Which action best describes the proper response when a supply shortage is detected?
• What goes on a lemonade?
• What is the proper safe internal cooking temperature target for poultry per RPS?
• What is the proper way to prep lettuce?
• What is the primary purpose of Raising Cane's Restaurant Performance Standards (RPS)?
• Which statement about rolling the bird is correct?
• What are the nonnegotiables?
• How long after dropping the bird do we shake it?
• How should staff respond to a guest complaint about the order?
• How do you interpret yield versus waste in RPS?
• What is a recommended approach to preventing cross-contact with allergens during food preparation?
• When a guest requests extra napkins or utensils, what is the recommended response?
• Which factor determines the ideal time to roll the bird after dropping it?
• What does B.O.B. stand for?
• What is the primary purpose of front counter cleanliness and restocking procedures?
• Which steps are included in opening the store?
• How often should cleaning schedules be completed and verified?
• What is the correct procedure when receiving shipments?
• What is the rule about stacking fries in the box or platter?
• Which list represents common things customers order that we don't serve?
• What should you do if you are holding on food in the drive-thru?
• Why is presentation important?
• What are the 3 P's?
• Which statement is included in the Vision rather than the Mission?
• Which action is included in proper hand hygiene according to RPS standards?
• What is the reason for shaking the bird after dropping it?
• How should a teammate communicate a shift change or assignment?
• What is our mission?
• If a customer orders a sandwich at the front counter, what is the proper way to communicate it to the kitchen?
• Which object is Elvis painted on at Cane's 1 Mothership?
• Should you roll larger drops if shaking isn't enough to separate fingers?
• What is the carved name on The Mothership's wood counter?
• What is the proper way to dispose of oil and grease?
• What is the purpose of item-level par levels in RPS?
• What is the longest amount of time we cook bird?
• What personal hygiene standards does RPS require?
• What is the proper allergen protocol when a guest requests information about allergens?
• Which best describes a best practice to ensure proper fry portioning?
• Which action is listed as part of the clean as you go example?
• Who founded Canes?
• Why was the dog named Raising Cane?
• How do we practice FIFO with food after it is cooked?
• Which elements are described as part of the Vision?
• Which activity is part of clean as you go?
• What should you do with items after receiving a shipment before storage?
• Why is it best practice to smile while you are taking a customer's order in drive-thru?
• What action completes the end-of-shift cash process?
• How often should temperature logs be checked for cold storage?
• How should cold foods be stored and what labeling is required?
• What does S.A.U.C.E. stand for?
• Where should lettuce be stored to maintain freshness?
• Which abbreviations refer to labeling standards in this material?
• What are the steps to handle delays and late orders professionally?
• Which task would a shift lead perform to maintain RPS performance?
• How should sanitizer concentration be checked?
• Why is proper line staging important for speed of service?