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. How do you handle calls for other anglers?
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
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.
Yes
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

2. What is the most important part of your uniform?
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.
Smile
The Seater
Ask who is calling - may you place them on hold - and then get the manager on duty

3. 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.
Ask your trainer - gestures vary from store to store
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator

4. Until what time do we seat a guest?
The floor manager - the expeditor and the kitchen staff
20-25 minutes
Ask who is calling - may you place them on hold - and then get the manager on duty
15 minutes after we close

5. How should you greet a guest when they enter the restaurant?
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Yes
Hello - Welcome to Bonefish Grill

6. List three Reasons why hospitality is important at Bonefish Grill:
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The floor manager - the expeditor and the kitchen staff
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

7. What forms of payment do we accept?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
15 minutes after we close
Ask who is calling - may you place them on hold - and then get the manager on duty
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.

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

9. 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
The host staff
The Seater
Smile
Yes

10. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
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.
15 minutes after we close
The bar - the community tables and ordering to-go food.
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.

11. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
GSA Duties
The Seater
'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.

12. How do you handle calls for the managers?
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.
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
Ask who is calling - may you place them on hold - and then get the manager on duty
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?

13. 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
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask who is calling - may you place them on hold - and then get the manager on duty
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?

14. Who is the first and last impression of Bonefish Grill?
The Nametaker
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff
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

15. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
20-25 minutes
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.
The Coordinator

16. 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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17. How do you handle calls for guests?
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.
Ask who is calling - may you place them on hold - and then get the manager on duty
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

18. 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.
Smile
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator

19. What do we do for birthdays at Bonefish Grill?
The host staff
20-25 minutes
Ask your trainer - gestures vary from store to store
Hello - Welcome to Bonefish Grill

20. What forms of payment do we accept?
Yes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Seater
The Coordinator

21. How do you estimate the wait time for parties of 8 or more?
Get a manager
The Seater
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.

22. 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?
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 Seater
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.

23. Who should you let know that we are on a wait and how long it is throughout the night?
GSA Duties
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
The floor manager - the expeditor and the kitchen staff
The GSA

24. Do hosts have to know about our menu? Why?
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
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.
Yes

25. Is the host staff responsible for bussing tables?
The GSA
Yes
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 floor manager - the expeditor and the kitchen staff

26. 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
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.
The Seater
The Coordinator

27. How should you greet a guest when they enter the restaurant?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Hello - Welcome to Bonefish Grill
15 minutes after we close
The Seater

28. How do you handle calls for other anglers?
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Seater

29. 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
The Coordinator
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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?

30. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.

31. Who should you let know that we are on a wait and how long it is throughout the night?
The Coordinator
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 Coordinator Duties
The floor manager - the expeditor and the kitchen staff

32. How do you estimate the wait time for parties of 8 or more?
Ask your trainer - gestures vary from store to store
Get a manager
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.
Smile

33. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
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.
Hello - Welcome to Bonefish Grill
The floor manager - the expeditor and the kitchen staff
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

34. When we are on a wait - what options are available to our guests?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The bar - the community tables and ordering to-go food.
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 host staff

35. 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
Ask your trainer - gestures vary from store to store
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The GSA
The Coordinator Duties

36. 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
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
15 minutes after we close
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.

37. Give five examples of how you - as a host - can show hospitality to our guests?
The GSA
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 floor manager - the expeditor and the kitchen staff

38. Who is the first and last impression of Bonefish Grill?
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.
The Coordinator Duties
The host staff
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.

39. Do hosts have to know about our menu? Why?
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.
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.

40. 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
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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.

41. 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 Coordinator
The Nametaker
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 host staff

42. How long does it take for a to-go order to be ready?
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.
The Seater
20-25 minutes

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

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44. The person who is responsible for coordinating available tables with waiting parties and maintaining the flow of the restaurant from the host stand. They are very in tune with What is going on at all times and responsible for being in constant commun
The GSA
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.
GSA Duties
The Seater

45. 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.
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.
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.
The Nametaker

46. Is the host staff responsible for bussing tables?
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.
Yes
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The GSA

47. 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
The Coordinator
GSA Duties
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.

48. When the phone rings - how should you answer it? Within How many number of 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.
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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The bar - the community tables and ordering to-go food.

49. 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.
Ask your trainer - gestures vary from store to store
Yes
The Seater
The Nametaker

50. Give five examples of how you - as a host - can show hospitality to our guests?
Yes
Get a manager
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 who is calling - may you place them on hold - and then get the manager on duty