2026 Papa John's Manager Test || A+ Guaranteed.
what time does the closing deposit from the prior day need to be at the bank and who is
responsible for signing the deposit log? correct answers By open; the manager and driver
responsible for taking the deposit to the bank and verifying deposit
what is the latest time you can send a deposit to the bank? correct answers 8PM
is it acceptable to sign for someone else on a deposit log? correct answers no
what time must the mag lock be turned on? correct answers 9pm
how long do we have to patty place after receiving dough from the commissary? correct answers
24 hours
dough must be between what degrees for use in production? correct answers 50-60
what is the shelf life of slapped dough skin? correct answers 30 minutes
what criteria must be met for our fresh dough to be used on the production line? correct answers
50-60 F, 3-7 days old, springback to touch, 2 times original size
what are the 6 quality points to a perfectly slapped dough skin? correct answers consistent
thickness, light side up, round in shape, bubble free, 1/4 in border, 1/8 in overhang
breadsticks should be how wide and how long? correct answers 1-1.5" wide and 6-7" long
what is the shelf life of unopened pepperoni and bacon in the walk-in correct answers 30 days
what is the shelf life of unopened sausage, canadian bacon, and beef in the walk-in? correct
answers 12 days
what is the shelf life of unopened chicken in the walk-in? correct answers 7 days
what temperature range must our walk-in and makeline be kept at? correct answers 33-38 F
is it acceptable to refrigerate unused pizza sauce at the end of the night for use in the morning?
correct answers no
what is the sauce border on an original 14" pizza? correct answers 1 in
how should you fill a portion cup? correct answers with your hand
how long do you have to greet a customer when they walk in the door? correct answers 10
seconds
what time does the closing deposit from the prior day need to be at the bank and who is
responsible for signing the deposit log? correct answers By open; the manager and driver
responsible for taking the deposit to the bank and verifying deposit
what is the latest time you can send a deposit to the bank? correct answers 8PM
is it acceptable to sign for someone else on a deposit log? correct answers no
what time must the mag lock be turned on? correct answers 9pm
how long do we have to patty place after receiving dough from the commissary? correct answers
24 hours
dough must be between what degrees for use in production? correct answers 50-60
what is the shelf life of slapped dough skin? correct answers 30 minutes
what criteria must be met for our fresh dough to be used on the production line? correct answers
50-60 F, 3-7 days old, springback to touch, 2 times original size
what are the 6 quality points to a perfectly slapped dough skin? correct answers consistent
thickness, light side up, round in shape, bubble free, 1/4 in border, 1/8 in overhang
breadsticks should be how wide and how long? correct answers 1-1.5" wide and 6-7" long
what is the shelf life of unopened pepperoni and bacon in the walk-in correct answers 30 days
what is the shelf life of unopened sausage, canadian bacon, and beef in the walk-in? correct
answers 12 days
what is the shelf life of unopened chicken in the walk-in? correct answers 7 days
what temperature range must our walk-in and makeline be kept at? correct answers 33-38 F
is it acceptable to refrigerate unused pizza sauce at the end of the night for use in the morning?
correct answers no
what is the sauce border on an original 14" pizza? correct answers 1 in
how should you fill a portion cup? correct answers with your hand
how long do you have to greet a customer when they walk in the door? correct answers 10
seconds
