Test your basic knowledge |

Restaurant Host Training

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. 2. The Coordinator: The person who stays up front taking names and coordinating available tables with waiting parties. Depending on volume - the Coordinator's job is at times split between two people - one at the front door taking names and handing o
GSA Duties
The Coordinator
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Thank them for waiting - take the blinking pager from a guest and say - 'Thank you for waiting Johnson party - we are putting the finishing touches on your table now.' Talk with the guest until their table is ready.

2. Who is the first and last impression of Bonefish Grill?
Ask your trainer - gestures vary from store to store
Hello - Welcome to Bonefish Grill
The host staff
The Coordinator Duties

3. Give five examples of how you - as a host - can show hospitality to our guests?
Saying hello to each guest as they come into your restaurant - Being genuinely nice and sincere - Holding the door for a guest - Calling them by name - Saying goodbye to each guest as they leave.
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
Yes
Yes

4. What is lobby comfort? When should it be offered? Who do you tell that you need it?
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.
20-25 minutes
Yes
15 minutes after we close

5. What do you say to a party requesting smoking - when smoking is not available in your restaurant?

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6. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
15 minutes after we close
'I apologize sir/maam - however the laws have changed so that we are no longer able to offer smoking in our restaurant.' Let the guest know of designated areas outside - if available.
Smile
Notify the server who has the table and the expeditor. We want to ensure that our guests get the same great service no matter what time they dine with us.

7. If you tried to seat a guest at a table and they decided they would like a booth and you do not have any available - what should you do?
The GSA
GSA Duties
Apologize and invite them back to the host stand - re-issue them a pager and let them know that they will be seated at the next available booth.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

8. What forms of payment do we accept?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.
20-25 minutes
Ask your trainer - gestures vary from store to store

9. The person who is responsible for quoting the wait times to the guest. DUTIES: Recording the necessary information about the parties on the waitlist - informing the guest about their dining options throughout the restaurant - handing out pagers.
Apologize and invite them back to the host stand - re-issue them a pager and let them know that they will be seated at the next available booth.
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.
Thank them for waiting - take the blinking pager from a guest and say - 'Thank you for waiting Johnson party - we are putting the finishing touches on your table now.' Talk with the guest until their table is ready.
The Nametaker

10. The person who is responsible for quoting the wait times to the guest. DUTIES: Recording the necessary information about the parties on the waitlist - informing the guest about their dining options throughout the restaurant - handing out pagers.
The Nametaker
20-25 minutes
Thank them for waiting - take the blinking pager from a guest and say - 'Thank you for waiting Johnson party - we are putting the finishing touches on your table now.' Talk with the guest until their table is ready.
Get a manager

11. Until what time do we seat a guest?
The floor manager - the expeditor and the kitchen staff
15 minutes after we close
'I apologize sir/maam - however the laws have changed so that we are no longer able to offer smoking in our restaurant.' Let the guest know of designated areas outside - if available.
Yes

12. What is the most important part of your uniform?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The GSA
The host staff
Smile

13. What is lobby comfort? When should it be offered? Who do you tell that you need it?
The host staff
The bar - the community tables and ordering to-go food.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.

14. When the phone rings - how should you answer it? Within How many number of rings?
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
The bar - the community tables and ordering to-go food.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
15 minutes after we close

15. Who should you let know that we are on a wait and how long it is throughout the night?
The floor manager - the expeditor and the kitchen staff
Saying hello to each guest as they come into your restaurant - Being genuinely nice and sincere - Holding the door for a guest - Calling them by name - Saying goodbye to each guest as they leave.
20-25 minutes
The Coordinator

16. Who should you let know that we are on a wait and how long it is throughout the night?
Hello - Welcome to Bonefish Grill
The floor manager - the expeditor and the kitchen staff
The Coordinator Duties
Notify the server who has the table and the expeditor. We want to ensure that our guests get the same great service no matter what time they dine with us.

17. What forms of payment do we accept?
GSA Duties
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask your trainer - gestures vary from store to store

18. 1. The Seater: The person that stays in the dining room and bar area to inform the Coordinator what tables will be getting up. DUTIES: Relaying available tables to the Coordinator - help bus tables - seating guests - retrieving menus from appropriate
Hello - Welcome to Bonefish Grill
The Seater
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?

19. How do you estimate the wait time for parties of 8 or more?
The host staff
The bar - the community tables and ordering to-go food.
Get a manager
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.

20. Until what time do we seat a guest?
Yes
15 minutes after we close
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Ask who is calling - may you place them on hold - and then get the manager on duty

21. Keeping guests in the lobby happy (initiating lobby comfort - getting guests drinks - handing out menus - having conversation with guests) - answering the phone - getting parties called to be brought to their table. (Note: The coordinator is to call
Yes
20-25 minutes
Smile
The Coordinator Duties

22. Do hosts have to know about our menu? Why?
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
The Nametaker
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

23. How long does it take for a to-go order to be ready?
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
20-25 minutes
The Coordinator Duties
Ask who is calling - may you place them on hold - and then get the manager on duty

24. If we have their reservation available - take the reservation. If we do not have the time slot they would like - tell them that we only take a small portion of reservations and the rest of our restaurant is reserved is to accommodate our guests who w
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
Ask who is calling - may you place them on hold - and then get the manager on duty
The Nametaker
Thank them for waiting - take the blinking pager from a guest and say - 'Thank you for waiting Johnson party - we are putting the finishing touches on your table now.' Talk with the guest until their table is ready.

25. How do you handle calls for the managers?
The Nametaker
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
Ask who is calling - may you place them on hold - and then get the manager on duty
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

26. Assists in all hostess or host training efforts by teaching & coaching the responsibilities of each position - being in constant contact with the management - the kitchen - and the wait staff - assures that the table setting and general condition of
GSA Duties
Ask your trainer - gestures vary from store to store
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Smile

27. What is the most important part of your uniform?
Smile
GSA Duties
Yes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

28. How do you handle calls for other anglers?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
GSA Duties
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.

29. What do you say to a party requesting smoking - when smoking is not available in your restaurant?

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30. What is the definition of hospitality in The Bonefish Way?
20-25 minutes
Yes
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

31. Assists in all hostess or host training efforts by teaching & coaching the responsibilities of each position - being in constant contact with the management - the kitchen - and the wait staff - assures that the table setting and general condition of
'I apologize sir/maam - however the laws have changed so that we are no longer able to offer smoking in our restaurant.' Let the guest know of designated areas outside - if available.
Ask for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
GSA Duties
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

32. How do you handle calls for guests?
The bar - the community tables and ordering to-go food.
The Nametaker
20-25 minutes
Ask for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand

33. If we have their reservation available - take the reservation. If we do not have the time slot they would like - tell them that we only take a small portion of reservations and the rest of our restaurant is reserved is to accommodate our guests who w
Ask your trainer - gestures vary from store to store
Ask for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
The Coordinator

34. How do you handle calls for other anglers?
15 minutes after we close
'I apologize sir/maam - however the laws have changed so that we are no longer able to offer smoking in our restaurant.' Let the guest know of designated areas outside - if available.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator

35. 1. The Seater: The person that stays in the dining room and bar area to inform the Coordinator what tables will be getting up. DUTIES: Relaying available tables to the Coordinator - help bus tables - seating guests - retrieving menus from appropriate
GSA Duties
Thank them for waiting - take the blinking pager from a guest and say - 'Thank you for waiting Johnson party - we are putting the finishing touches on your table now.' Talk with the guest until their table is ready.
The Seater
The host staff

36. Do hosts have to know about our menu? Why?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
The floor manager - the expeditor and the kitchen staff
Smile

37. 2. The Coordinator: The person who stays up front taking names and coordinating available tables with waiting parties. Depending on volume - the Coordinator's job is at times split between two people - one at the front door taking names and handing o
Ask your trainer - gestures vary from store to store
The Coordinator
Hello - Welcome to Bonefish Grill
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

38. When the phone rings - how should you answer it? Within How many number of rings?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Apologize and invite them back to the host stand - re-issue them a pager and let them know that they will be seated at the next available booth.
The Coordinator Duties
GSA Duties

39. Give five examples of how you - as a host - can show hospitality to our guests?
The bar - the community tables and ordering to-go food.
Saying hello to each guest as they come into your restaurant - Being genuinely nice and sincere - Holding the door for a guest - Calling them by name - Saying goodbye to each guest as they leave.
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
Smile

40. What is the definition of hospitality in The Bonefish Way?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
'I apologize sir/maam - however the laws have changed so that we are no longer able to offer smoking in our restaurant.' Let the guest know of designated areas outside - if available.
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.

41. How long does it take for a to-go order to be ready?
GSA Duties
Saying hello to each guest as they come into your restaurant - Being genuinely nice and sincere - Holding the door for a guest - Calling them by name - Saying goodbye to each guest as they leave.
20-25 minutes
Yes

42. List three Reasons why hospitality is important at Bonefish Grill:
Get a manager
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Coordinator Duties
Smile

43. How do you handle calls for the managers?
Ask who is calling - may you place them on hold - and then get the manager on duty
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

44. How should you greet a guest when they enter the restaurant?
Yes - because they need to be able to explain our menu to the guest over the phone for a to-go order and in person while guests are in the restaurant.
The Coordinator Duties
Hello - Welcome to Bonefish Grill
The Nametaker

45. How do you handle calls for guests?
Ask your trainer - gestures vary from store to store
The GSA
Ask for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
20-25 minutes

46. If a guest walks up to the host stand with a blinking pager - and their table is being bussed - what do you do?

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47. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
What do you say when someone calls and would like to make a reservation? Should you let them know about our bar area/community tables? Why?
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.
The bar - the community tables and ordering to-go food.

48. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
The floor manager - the expeditor and the kitchen staff
Saying hello to each guest as they come into your restaurant - Being genuinely nice and sincere - Holding the door for a guest - Calling them by name - Saying goodbye to each guest as they leave.
Ask your trainer - gestures vary from store to store
Notify the server who has the table and the expeditor. We want to ensure that our guests get the same great service no matter what time they dine with us.

49. Is the host staff responsible for bussing tables?
Samplings of our menu that we give to the guests while they are waiting - When we have 5 or more names on the wait; The expeditor.
The Nametaker
Ask for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
Yes

50. What do we do for birthdays at Bonefish Grill?
The Coordinator
Ask your trainer - gestures vary from store to store
Smile
Yes