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. Is the host staff responsible for bussing tables?
The floor manager - the expeditor and the kitchen staff
Yes
The GSA
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.

2. 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
'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
15 minutes after we close

3. 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.
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

4. What do we do for birthdays at 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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA
Ask your trainer - gestures vary from store to store

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

6. 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.
Hello - Welcome to 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.
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.

7. What is the most important part of your uniform?
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

8. 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
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?
'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.
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?

9. List three Reasons why hospitality is important at Bonefish Grill:
The host staff
The GSA
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. 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
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?
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.

11. Who is the first and last impression of 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.
GSA Duties
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The host staff

12. 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 floor manager - the expeditor and the kitchen staff
Yes
The GSA

13. How should you greet a guest when they enter the restaurant?
Get a manager
15 minutes after we close
Hello - Welcome to 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.

14. Until what time do we seat a guest?
The GSA
Ask your trainer - gestures vary from store to store
15 minutes after we close
The Coordinator Duties

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

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

17. How long does it take for a to-go order to be ready?
The Coordinator Duties
20-25 minutes
15 minutes after we close
Ask your trainer - gestures vary from store to store

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.
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.
The Nametaker
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. 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 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.
The Coordinator

20. 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
Smile
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?
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.

21. 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 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
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?

22. 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 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 Seater
The Coordinator Duties

23. 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.
Ask who is calling - may you place them on hold - and then get the manager on duty
The GSA
Ask who is calling - may you place them on hold - and then get the manager on duty

24. What forms of payment do we accept?
The floor manager - the expeditor and the kitchen staff
The Nametaker
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask your trainer - gestures vary from store to store

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

26. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Hello - Welcome to Bonefish Grill
The host staff
20-25 minutes
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. What is the definition of hospitality in The Bonefish Way?
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
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.
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.

28. 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
Get a manager
15 minutes after we close
Yes

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

30. 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.
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
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.

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

32. 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.
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
Hello - Welcome to Bonefish Grill

33. Who should you let know that we are on a wait and how long it is throughout the night?
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.
The floor manager - the expeditor and the kitchen staff
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. Who is the first and last impression of Bonefish Grill?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The host staff
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Seater

35. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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.
The host staff
20-25 minutes

36. 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.
Smile
Get a manager
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.

37. 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?
Hello - Welcome to Bonefish Grill
The bar - the community tables and ordering to-go food.
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

38. 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.
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 GSA
The host staff

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

40. 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.
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.
15 minutes after we close

41. 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
Ask your trainer - gestures vary from store to store
Yes
GSA Duties
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

42. When we are on a wait - what options are available to our guests?
Yes
'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 bar - the community tables and ordering to-go food.

43. 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.
Yes
The GSA
15 minutes after we close

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

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

46. 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
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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
15 minutes after we close

47. What is the definition of hospitality in The Bonefish Way?
GSA Duties
15 minutes after we close
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.

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

49. 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 floor manager - the expeditor and the kitchen 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
The host staff
The Coordinator

50. 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
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 Coordinator Duties
The GSA