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

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

3. 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
20-25 minutes
Smile
Ask who is calling - may you place them on hold - and then get the manager on duty

4. Give five examples of how you - as a host - can show hospitality to our guests?
The bar - the community tables and ordering to-go food.
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.
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.

5. 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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
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
The host staff

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

7. What do we do for birthdays at Bonefish Grill?
The bar - the community tables and ordering to-go food.
Ask your trainer - gestures vary from store to store
The Coordinator 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.

8. 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 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.
The host staff

9. How do you handle calls for other anglers?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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

10. Do hosts have to know about our menu? Why?
The Coordinator Duties
Yes
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

11. 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.
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
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.

12. How do you estimate the wait time for parties of 8 or more?
Get a manager
20-25 minutes
GSA Duties
Hello - Welcome to Bonefish Grill

13. 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.
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.
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.

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
15 minutes after we close
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Ask who is calling - may you place them on hold - and then get the manager on duty
The Coordinator Duties

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

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
15 minutes after we close
15 minutes after we close
The Seater
The Nametaker

17. 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.
'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
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.

18. Is the host staff responsible for bussing tables?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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
The host staff

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

20. When we are on a wait - what options are available to our guests?
20-25 minutes
GSA Duties
Get a manager
The bar - the community tables and ordering to-go food.

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

23. What forms of payment do we accept?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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

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

25. How do you handle calls for the managers?
Ask your trainer - gestures vary from store to store
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.
Smile
Ask who is calling - may you place them on hold - and then get the manager on duty

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

27. 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
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
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. How do you handle calls for guests?
15 minutes after we close
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
The host staff

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

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

31. Is the host staff responsible for bussing tables?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask who is calling - may you place them on hold - and then get the manager on duty
Yes
The Nametaker

32. What is lobby comfort? When should it be offered? Who do you tell that you need it?
The floor manager - the expeditor and the kitchen staff
The Coordinator
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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. When the phone rings - how should you answer it? Within How many number of rings?
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

34. Who should you let know that we are on a wait and how long it is throughout the night?
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
20-25 minutes

35. 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 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
Ask who is calling - may you place them on hold - and then get the manager on duty

36. 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
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
Ask your trainer - gestures vary from store to store
The Seater

37. How should you greet a guest when they enter the restaurant?
The GSA
The GSA
Hello - Welcome to Bonefish Grill
15 minutes after we close

38. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
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?

39. 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
Hello - Welcome to Bonefish Grill
GSA Duties
The Coordinator Duties

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

41. Until what time do we seat a guest?
15 minutes after we close
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.
Ask who is calling - may you place them on hold - and then get the manager on duty

42. How should you greet a guest when they enter 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.
The Seater
Hello - Welcome to Bonefish Grill
Get a manager

43. 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
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
Ask your trainer - gestures vary from store to store

44. When the phone rings - how should you answer it? Within How many number of rings?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The GSA
20-25 minutes

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?
Smile
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
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. 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
20-25 minutes
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

47. What is the definition of hospitality in The Bonefish Way?
15 minutes after we close
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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

48. What is the most important part of your uniform?
'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 Seater
Yes
Smile

49. What is the definition of hospitality in The Bonefish Way?
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 floor manager - the expeditor and the kitchen staff
Hello - Welcome to Bonefish Grill
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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