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 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.
The GSA
'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.

2. 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
The floor manager - the expeditor and the kitchen 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.
The GSA

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

4. List three Reasons why hospitality is important at Bonefish Grill:
Ask your trainer - gestures vary from store to store
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.
The GSA

5. Do hosts have to know about our menu? Why?
The Coordinator
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 - 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.

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

7. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Smile
15 minutes after we close
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.
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.

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
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
GSA Duties
20-25 minutes

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

10. 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
The Seater
The Coordinator Duties
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?

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

12. 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
15 minutes after we close
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 bar - the community tables and ordering to-go food.

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

14. Until what time do we seat a guest?
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
15 minutes after we close
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.

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

16. 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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The GSA
The Seater

17. Who is the first and last impression of Bonefish Grill?
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Ask your trainer - gestures vary from store to store

18. What is the definition of hospitality in The Bonefish Way?
The Coordinator
20-25 minutes
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.

19. How should you greet a guest when they enter the restaurant?
15 minutes after we close
The bar - the community tables and ordering to-go food.
Ask who is calling - may you place them on hold - and then get the manager on duty
Hello - Welcome to Bonefish Grill

20. What is the most important part of your uniform?
The Coordinator Duties
Smile
Hello - Welcome to Bonefish Grill
Yes

21. 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
'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 who is calling - may you place them on hold - and then get the manager on duty
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.

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
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 Seater
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

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

24. During slower periods (opening and closing) - who do you need to notify when seating a table? 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.
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.
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.

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

26. 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 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.
The Nametaker
20-25 minutes

27. 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.
The Seater
The Nametaker
The Coordinator Duties

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

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

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

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

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

33. When the phone rings - how should you answer it? Within How many number of rings?
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
Get a manager
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.

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

35. 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
GSA Duties
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator

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
The Coordinator
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 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

37. 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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

38. What forms of payment do we accept?
'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.
Smile
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
15 minutes after we close

39. Is the host staff responsible for bussing tables?
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.
15 minutes after we close
Ask your trainer - gestures vary from store to store

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

41. 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
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.
The Coordinator Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

42. What do we do for birthdays at Bonefish Grill?
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
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

43. 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.
The bar - the community tables and ordering to-go food.
Smile
GSA Duties

44. 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.
Get a manager
20-25 minutes
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. 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?
Ask your trainer - gestures vary from store to store
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
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.

46. 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
The floor manager - the expeditor and the kitchen staff
20-25 minutes
The Coordinator

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

48. Give five examples of how you - as a host - can show hospitality to our guests?
The Nametaker
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?
The Coordinator Duties

49. 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?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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
The bar - the community tables and ordering to-go food.

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