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. Who is the first and last impression of Bonefish Grill?
Smile
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.
Ask who is calling - may you place them on hold - and then get the manager on duty

2. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone 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.
GSA Duties

3. How do you handle calls for guests?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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

4. 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 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?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Seater

5. Is the host staff responsible for bussing tables?
Yes
GSA Duties
Get a manager
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

6. 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
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
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.

7. Who should you let know that we are on a wait and how long it is throughout the night?
15 minutes after we close
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
The host staff

8. How do you handle calls for other anglers?
Get a manager
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
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. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Yes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

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

12. How long does it take for a to-go order to be ready?
20-25 minutes
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff

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

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

15. 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.
GSA 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.
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

16. How do you estimate the wait time for parties of 8 or more?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Get a manager
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA

17. List three Reasons why hospitality is important at Bonefish Grill:
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Smile
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff

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
20-25 minutes
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.

19. Do hosts have to know about our menu? Why?
15 minutes after we close
The Seater
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

20. How should you greet a guest when they enter the restaurant?
Smile
Hello - Welcome to Bonefish Grill
The Coordinator
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

21. 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
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 your trainer - gestures vary from store to store
The Coordinator Duties

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

23. 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
Ask who is calling - may you place them on hold - and then get the manager on duty
The Seater
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

24. 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 host staff
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Smile
The Nametaker

25. 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 GSA
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.

26. List three Reasons why hospitality is important at Bonefish Grill:
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Ask who is calling - may you place them on hold - and then get the manager on duty

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

28. Until what time do we seat a guest?
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.
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

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

30. 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
Smile
15 minutes after we close
The Coordinator
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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

32. 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.
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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

34. 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.
20-25 minutes
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.

35. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Ask who is calling - may you place them on hold - and then get the manager on duty
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.
The Seater

36. How do you estimate the wait time for parties of 8 or more?
The host staff
Get a manager
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.

37. Who is the first and last impression of Bonefish Grill?
Ask your trainer - gestures vary from store to store
The host staff
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.

38. What is the most important part of your uniform?
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
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.

39. Give five examples of how you - as a host - can show hospitality to our guests?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

40. How do you handle calls for guests?
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.
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

41. What is the definition of hospitality in The Bonefish Way?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

42. How long does it take for a to-go order to be ready?
The Coordinator Duties
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Ask who is calling - may you place them on hold - and then get the manager on duty
20-25 minutes

43. 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
GSA Duties
The Coordinator Duties
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

44. 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
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.
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.

45. What forms of payment do we accept?
The bar - the community tables and ordering to-go food.
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?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Yes

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

47. What do we do for birthdays at Bonefish Grill?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.
Ask your trainer - gestures vary from store to store

48. How do you handle calls for other anglers?
Yes
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
20-25 minutes

49. How do you handle calls for the managers?
The Seater
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 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.

50. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
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.
Get a manager
The Coordinator
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.