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. 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.
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
The Nametaker

2. Do hosts have to know about our menu? Why?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
15 minutes after we close
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.

3. What do we do for birthdays at Bonefish Grill?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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?
The GSA

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

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

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6. When the phone rings - how should you answer it? Within How many number of rings?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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
Yes

7. Give five examples of how you - as a host - can show hospitality to our guests?
The Seater
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The host staff

8. 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 Nametaker
The Nametaker
Hello - Welcome to Bonefish Grill
GSA Duties

9. 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
GSA Duties
The Coordinator Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

10. Is the host staff responsible for bussing tables?
Ask your trainer - gestures vary from store to store
Yes
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

11. 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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12. 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.
20-25 minutes
The floor manager - the expeditor and the kitchen 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.

13. What forms of payment do we accept?
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
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 Coordinator

14. 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
The bar - the community tables and ordering to-go food.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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. How do you handle calls for other anglers?
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Seater

16. Do hosts have to know about our menu? Why?
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.
20-25 minutes
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.
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.

17. When we are on a wait - what options are available to our guests?
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.
Ask who is calling - may you place them on hold - and then get the manager on duty
The Coordinator Duties
The bar - the community tables and ordering to-go food.

18. How do you handle calls for other anglers?
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
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.

19. 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?
The GSA
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Seater

20. 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?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.

21. Until what time do we seat a guest?
Ask your trainer - gestures vary from store to store
15 minutes after we close
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.

22. 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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The GSA
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

23. List three Reasons why hospitality is important at Bonefish Grill:
20-25 minutes
The Coordinator
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Seater

24. 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.
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.

25. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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
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 - 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. 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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27. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
20-25 minutes
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
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.

28. 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.
Hello - Welcome to Bonefish Grill
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.
The Nametaker

29. 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
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The bar - the community tables and ordering to-go food.

30. Who is the first and last impression of Bonefish Grill?
The host staff
Hello - Welcome to Bonefish Grill
The Seater
Smile

31. 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
The Coordinator 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.
The Seater
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

32. Give five examples of how you - as a host - can show hospitality to our guests?
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.
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

33. 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.
'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
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.

34. 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
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
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.

35. 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.
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.
15 minutes after we close
The Nametaker

36. 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.
Get a manager
Ask your trainer - gestures vary from store to store
The bar - the community tables and ordering to-go food.

37. 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 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.

38. How do you handle calls for guests?
Ask your trainer - gestures vary from store to store
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
20-25 minutes

39. 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
Smile
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.

40. How long does it take for a to-go order to be ready?
Yes
20-25 minutes
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

41. Until what time do we seat a guest?
Get a manager
The bar - the community tables and ordering to-go food.
15 minutes after we close
The host staff

42. When we are on a wait - what options are available to our guests?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The bar - the community tables and ordering to-go food.

43. How should you greet a guest when they enter the restaurant?
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.
The Coordinator
Hello - Welcome to Bonefish Grill

44. 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
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.
Ask your trainer - gestures vary from store to store
'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 Seater

45. 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
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 minutes after we close
GSA Duties

46. 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.
20-25 minutes
'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.

47. 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
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 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.

48. What is the most important part of your uniform?
The floor manager - the expeditor and the kitchen staff
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?
Smile

49. 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
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 Coordinator Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Yes

50. 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.
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.