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. When the phone rings - how should you answer it? Within How many number of rings?
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
'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.
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.

2. Give five examples of how you - as a host - can show hospitality to our guests?
The Coordinator
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

3. What forms of payment do we accept?
Yes
The Seater
20-25 minutes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

4. 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.
'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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator

5. 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
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?
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.

6. List three Reasons why hospitality is important at Bonefish Grill:
GSA Duties
The bar - the community tables and ordering to-go food.
20-25 minutes
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

7. 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
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 your trainer - gestures vary from store to store
The Coordinator
Hello - Welcome to Bonefish Grill

8. 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.
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?
The floor manager - the expeditor and the kitchen staff

9. Who should you let know that we are on a wait and how long it is throughout the night?
Ask who is calling - may you place them on hold - and then get the manager on duty
'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.
20-25 minutes
The floor manager - the expeditor and the kitchen staff

10. 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
Get a manager
The host 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.

11. How do you estimate the wait time for parties of 8 or more?
Ask who is calling - may you place them on hold - and then get the manager on duty
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
GSA Duties

12. How do you handle calls for the managers?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Ask who is calling - may you place them on hold - and then get the manager on duty

13. 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.
'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.
The Nametaker
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

14. Until what time do we seat a guest?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The GSA
15 minutes after we close
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.

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

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

17. 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 host staff
'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.

18. Until what time do we seat a guest?
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.
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

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
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?
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

20. When we are on a wait - what options are available to our guests?
Ask who is calling - may you place them on hold - and then get the manager on duty
The floor manager - the expeditor and the kitchen staff
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.

21. Is the host staff responsible for bussing tables?
'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
Ask who is calling - may you place them on hold - and then get the manager on duty
Yes

22. 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 GSA
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
The Coordinator

23. 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.
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

24. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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.
The Coordinator
The host staff

25. Is the host staff responsible for bussing tables?
Ask who is calling - may you place them on hold - and then get the manager on duty
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.

26. What is the most important part of your uniform?
Smile
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
20-25 minutes
The Seater

27. 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.
Ask your trainer - gestures vary from store to store
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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

29. When we are on a wait - what options are available to our guests?
'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.
GSA Duties
The bar - the community tables and ordering to-go food.
15 minutes after we close

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

31. How do you estimate the wait time for parties of 8 or more?
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.
Get a manager
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

32. Do hosts have to know about our menu? Why?
Ask your trainer - gestures vary from store to store
The Coordinator
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.
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.

33. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.
15 minutes after we close

34. What forms of payment do we accept?
Get a manager
The floor manager - the expeditor and the kitchen staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff

35. 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?
20-25 minutes
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
'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.

36. 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
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.
Get a manager
The GSA
The Seater

37. 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
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 - 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.

38. 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
The Nametaker
Hello - Welcome to Bonefish Grill
The Coordinator

39. 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.
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 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.
Smile

40. What is the definition of hospitality in The Bonefish Way?
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.
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.
'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.

41. What is the definition of hospitality in The Bonefish Way?
The Coordinator Duties
Yes
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

42. 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
Ask your trainer - gestures vary from store to store
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?
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?

43. How long does it take for a to-go order to be ready?
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.
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.
Get a manager

44. How long does it take for a to-go order to be ready?
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.
Smile
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

45. 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 host staff
The Seater
GSA Duties
Get a manager

46. How do you handle calls for guests?
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
Smile
Get a manager
GSA Duties

47. 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
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 Seater
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

48. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
The GSA
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?
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. How do you handle calls for other anglers?
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
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

50. What do we do for birthdays at Bonefish Grill?
Get a manager
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
Ask your trainer - gestures vary from store to store