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. Who is the first and last impression of Bonefish Grill?
The GSA
The host staff
Ask your trainer - gestures vary from store to store
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

2. Do hosts have to know about our menu? Why?
The Nametaker
Yes
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.

3. What is the definition of hospitality in The Bonefish Way?
'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.
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.
Ask who is calling - may you place them on hold - and then get the manager on duty

4. 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 floor manager - the expeditor and the kitchen staff
GSA Duties
The GSA
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

5. Until what time do we seat a guest?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff
The Nametaker
15 minutes after we close

6. When the phone rings - how should you answer it? Within How many number of rings?
The host staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

7. How do you handle calls for guests?
Smile
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
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?

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

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.
The Seater
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.
The Nametaker
The bar - the community tables and ordering to-go food.

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

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

12. Until what time do we seat a guest?
The floor manager - the expeditor and the kitchen 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?
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.

13. How should you greet a guest when they enter the restaurant?
Hello - Welcome to Bonefish Grill
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 host staff

14. 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?
Get a manager
'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.
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.

15. 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.
Get a manager
Yes
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

16. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator
The floor manager - the expeditor and the kitchen 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.

17. How long does it take for a to-go order to be ready?
Ask your trainer - gestures vary from store to store
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.

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

19. How do you handle calls for guests?
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
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?

20. During slower periods (opening and closing) - who do you need to notify when seating a table? 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?
The floor manager - the expeditor and the kitchen staff
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.
The Seater

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
The Coordinator Duties
Yes
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.

22. 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 bar - the community tables and ordering to-go food.
Yes
Ask your trainer - gestures vary from store to store

23. How do you estimate the wait time for parties of 8 or more?
The Coordinator Duties
Get a manager
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.

24. How do you handle calls for the managers?
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
The bar - the community tables and ordering to-go food.
15 minutes after we close

25. 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.
The Coordinator Duties
The bar - the community tables and ordering to-go food.
15 minutes after we close

26. 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
Get a manager
The Seater
20-25 minutes
The Coordinator Duties

27. 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
20-25 minutes
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.
Ask your trainer - gestures vary from store to store

28. 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
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.

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

30. 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
Yes
Get a manager

31. What do we do for birthdays at Bonefish Grill?
GSA Duties
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
The Nametaker

32. Give five examples of how you - as a host - can show hospitality to our guests?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Nametaker
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.

33. 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
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
Hello - Welcome to Bonefish Grill
The host staff

34. 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?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
'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.
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 floor manager - the expeditor and the kitchen staff

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.
Ask who is calling - may you place them on hold - and then get the manager on duty
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.
The Nametaker

36. Who is the first and last impression of Bonefish Grill?
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.
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.

37. 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 Nametaker
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
The GSA

38. When we are on a wait - what options are available to our guests?
20-25 minutes
The bar - the community tables and ordering to-go food.
The Seater
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

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

40. Who should you let know that we are on a wait and how long it is throughout the night?
The host staff
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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

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

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

44. What forms of payment do we accept?
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
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?

45. 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
20-25 minutes
Get a manager
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

46. How long does it take for a to-go order to be ready?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
20-25 minutes
The Nametaker
GSA Duties

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
The floor manager - the expeditor and the kitchen 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?
The Seater
The GSA

48. 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?
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.
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.

49. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

50. What forms of payment do we accept?
The host staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Get a manager
Ask who is calling - may you place them on hold - and then get the manager on duty