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. 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
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?
The host staff
The GSA

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

3. 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
Yes
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.
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.

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

5. 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
The Coordinator Duties
Smile
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. Is the host staff responsible for bussing tables?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.
Yes

7. 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
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
The Coordinator Duties
The Seater

8. How do you handle calls for guests?
Get a manager
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
Get a manager

9. Give five examples of how you - as a host - can show hospitality to our guests?
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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.

10. How do you handle calls for guests?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
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

11. Who is the first and last impression of Bonefish Grill?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

12. What is the most important part of your uniform?
Smile
The GSA
The host staff
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.

13. Do hosts have to know about our menu? 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.
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
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 Nametaker

14. What is lobby comfort? When should it be offered? Who do you tell that you need it?
Get a manager
20-25 minutes
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.

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. How do you estimate the wait time for parties of 8 or more?
Hello - Welcome to 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
Hello - Welcome to Bonefish Grill
Get a manager

17. List three Reasons why hospitality is important at Bonefish Grill:
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
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.

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

19. 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
'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.
The Seater
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

20. Do hosts have to know about our menu? 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.
Hello - Welcome to Bonefish Grill
GSA Duties
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

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

22. Is the host staff responsible for bussing tables?
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
Yes
The Coordinator Duties

23. 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
GSA Duties
The Coordinator
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

24. 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 Nametaker
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?
Hello - Welcome to Bonefish Grill

25. 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?
The host staff
Hello - Welcome to 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.
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?

26. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
The bar - the community tables and ordering to-go food.
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
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.

27. How should you greet a guest when they enter 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.
Hello - Welcome to Bonefish Grill
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.

28. Who is the first and last impression of Bonefish Grill?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The GSA
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff

29. 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
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
The Nametaker
Ask your trainer - gestures vary from store to store

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

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

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

33. 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 Nametaker
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.
Smile

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

35. 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
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
Smile
The Coordinator Duties

36. How do you handle calls for other anglers?
15 minutes after we close
Ask who is calling - may you place them on hold - and then get the manager on duty
The host staff
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

37. 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
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 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?

38. When we are on a wait - what options are available to our guests?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The floor manager - the expeditor and the kitchen staff
The bar - the community tables and ordering to-go food.
Smile

39. How should you greet a guest when they enter the restaurant?
Smile
Hello - Welcome to Bonefish Grill
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.
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.

40. 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
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.

41. 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
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
The GSA
The Coordinator

42. 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
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

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

44. How long does it take for a to-go order to be ready?
Yes
20-25 minutes
Ask who is calling - may you place them on hold - and then get the manager on duty
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

45. 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
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 you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Seater

46. Who should you let know that we are on a wait and how long it is throughout the night?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Hello - Welcome to Bonefish Grill
The host staff
The floor manager - the expeditor and the kitchen staff

47. What is the most important part of your uniform?
Smile
'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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

48. What is the definition of hospitality in The Bonefish Way?
The bar - the community tables and ordering to-go food.
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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?
Ask your trainer - gestures vary from store to store
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

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