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

2. What forms of payment do we accept?
Yes
GSA Duties
Hello - Welcome to Bonefish Grill
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

4. How long does it take for a to-go order to be ready?
The bar - the community tables and ordering to-go food.
The Nametaker
The host staff
20-25 minutes

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

6. 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
'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
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.

7. 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
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
GSA Duties
Ask your trainer - gestures vary from store to store
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

8. 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
Get a manager
Hello - Welcome to Bonefish Grill
The GSA
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.

9. 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
'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
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.

10. What is the most important part of your uniform?
Hello - Welcome to Bonefish Grill
20-25 minutes
Smile
GSA Duties

11. 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 - 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.
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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

12. 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.
20-25 minutes
15 minutes after we close
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

13. 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.
The Nametaker
The Seater

14. 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
Smile
The Coordinator Duties
The host staff

15. Who is the first and last impression of Bonefish Grill?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The host staff
The Nametaker
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.

16. Do hosts have to know about our menu? Why?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Seater
Hello - Welcome to 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.

17. 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?
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.
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.

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

19. During slower periods (opening and closing) - who do you need to notify when seating a table? 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.
20-25 minutes
Get a manager
20-25 minutes

20. Is the host staff responsible for bussing tables?
The Seater
Yes
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.

21. 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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22. 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.
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.

23. 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
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.

24. 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.
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 floor manager - the expeditor and the kitchen staff
The bar - the community tables and ordering to-go food.

25. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Yes

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

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

28. How should you greet a guest when they enter the restaurant?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.
Hello - Welcome to Bonefish Grill

29. Who is the first and last impression of Bonefish Grill?
Smile
The host staff
Smile
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.

30. What forms of payment do we accept?
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.
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

31. 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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Seater
The host staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

33. 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.
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 who is calling - may you place them on hold - and then get the manager on duty
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

34. 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
'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 Coordinator

35. What is lobby comfort? When should it be offered? Who do you tell that you need it?
Get a manager
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.
Hello - Welcome to Bonefish Grill

36. 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.
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
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.

37. Until what time do we seat a guest?
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 host 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.

38. Until what time do we seat a guest?
15 minutes after we close
The Seater
Hello - Welcome to Bonefish Grill
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.

39. 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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40. 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
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.
GSA Duties
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.

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

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

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43. 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.
15 minutes after we close
Ask who is calling - may you place them on hold - and then get the manager on duty
The Nametaker
The host staff

44. Do hosts have to know about our menu? 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?
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

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

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
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
The Seater
Yes

48. 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.
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.
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.

49. How do you handle calls for other anglers?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Smile
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

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