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
Ask your trainer - gestures vary from store to store
Yes
The Coordinator
Hello - Welcome to Bonefish Grill

2. When the phone rings - how should you answer it? Within How many number of rings?
The Coordinator
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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?

3. How do you handle calls for the managers?
The Coordinator
Hello - Welcome to Bonefish Grill
Ask who is calling - may you place them on hold - and then get the manager on duty
The bar - the community tables and ordering to-go food.

4. Who should you let know that we are on a wait and how long it is throughout the night?
'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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The floor manager - the expeditor and the kitchen staff
Smile

5. How do you handle calls for guests?
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
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

6. When the phone rings - how should you answer it? Within How many number of rings?
GSA Duties
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Ask your trainer - gestures vary from store to store

7. 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
20-25 minutes
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
GSA Duties
Smile

8. When we are on a wait - what options are available to our guests?
The Coordinator Duties
The Coordinator
'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.
The bar - the community tables and ordering to-go food.

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

10. 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
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 host staff
The GSA

11. 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
20-25 minutes
The GSA
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.

12. 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?
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.
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 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 your trainer - gestures vary from store to store

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

14. Give five examples of how you - as a host - can show hospitality to our guests?
Ask your trainer - gestures vary from store to store
Hello - Welcome to Bonefish Grill
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.

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

16. When we are on a wait - what options are available to our guests?
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.
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.

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

18. 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
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.
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?

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

20. List three Reasons why hospitality is important at Bonefish Grill:
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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 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

21. What forms of payment do we accept?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Yes
Get a manager
The host staff

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

23. What is the most important part of your uniform?
Get a manager
20-25 minutes
Smile
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?

24. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
GSA 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.
Smile
Ask who is calling - may you place them on hold - and then get the manager on duty

25. Do hosts have to know about our menu? Why?
The GSA
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?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

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

27. 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.
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

28. How do you handle calls for other anglers?
20-25 minutes
20-25 minutes
Yes
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

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

30. What do we do for birthdays at Bonefish Grill?
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 Coordinator
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

31. 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.
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
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.

32. 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 Seater
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Coordinator Duties
The Nametaker

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

34. 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.
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The GSA

35. What is the definition of hospitality in The Bonefish Way?
The GSA
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Yes
The floor manager - the expeditor and the kitchen staff

36. Who is the first and last impression of Bonefish Grill?
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
The host staff
Yes

37. What is the most important part of your uniform?
15 minutes after we close
The host staff
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

38. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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.
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

39. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator Duties
'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.
'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.

40. Is the host staff responsible for bussing tables?
Yes
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.
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.

41. Do hosts have to know about our menu? Why?
GSA Duties
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.
'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 your trainer - gestures vary from store to store

42. 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?
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.
GSA Duties
The Nametaker

43. How do you handle calls for other anglers?
The bar - the community tables and ordering to-go food.
The Coordinator
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

44. Until what time do we seat a guest?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
15 minutes after we close
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

46. How long does it take for a to-go order to be ready?
The Coordinator
20-25 minutes
Get a manager
Ask your trainer - gestures vary from store to store

47. Until what time do we seat a guest?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Smile
The floor manager - the expeditor and the kitchen staff
15 minutes after we close

48. What is lobby comfort? When should it be offered? Who do you tell that you need it?
The GSA
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
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.

49. 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
15 minutes after we close
The bar - the community tables and ordering to-go food.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The GSA

50. 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
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.
GSA Duties
Yes
The Coordinator Duties