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. Until what time do we seat a guest?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Get a manager
15 minutes after we close
The Coordinator Duties

2. How do you handle calls for 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.
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
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

3. Is the host staff responsible for bussing tables?
Ask who is calling - may you place them on hold - and then get the manager on duty
Yes
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

4. What is the most important part of your uniform?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
15 minutes after we close
GSA Duties
Smile

5. 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.
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 GSA
Hello - Welcome to Bonefish Grill

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

7. How do you handle calls for guests?
GSA Duties
Yes
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

8. How do you estimate the wait time for parties of 8 or more?
The floor manager - the expeditor and the kitchen staff
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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

9. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
15 minutes after we close
'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.

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
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?
The Seater

11. How do you handle calls for other anglers?
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
'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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

12. Who is the first and last impression of Bonefish Grill?
The Seater
The Coordinator
The floor manager - the expeditor and the kitchen staff
The host staff

13. 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
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?
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. 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?
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 Coordinator

15. How long does it take for a to-go order to be ready?
The floor manager - the expeditor and the kitchen 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.
Hello - Welcome to Bonefish Grill
20-25 minutes

16. 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 GSA
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

17. 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 Nametaker
The floor manager - the expeditor and the kitchen staff
Ask who is calling - may you place them on hold - and then get the manager on duty
The Coordinator Duties

18. 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.
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
The Seater

19. When we are on a wait - what options are available to our guests?
Ask your trainer - gestures vary from store to store
Ask who is calling - may you place them on hold - and then get the manager on duty
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The bar - the community tables and ordering to-go food.

20. How should you greet a guest when they enter the restaurant?
Hello - Welcome to Bonefish Grill
20-25 minutes
The Coordinator Duties
Ask who is calling - may you place them on hold - and then get the manager on duty

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

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22. Do hosts have to know about our menu? 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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Smile
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.

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

24. 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.
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.
15 minutes after we close
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

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

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26. What forms of payment do we accept?
The bar - the community tables and ordering to-go food.
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
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.

27. Is the host staff responsible for bussing tables?
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.
Yes
Get a manager
15 minutes after we close

28. 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
20-25 minutes
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

29. 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
Yes
The Coordinator Duties

30. 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
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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.

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

32. 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
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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 Duties
Get a manager

33. How should you greet a guest when they enter the restaurant?
The bar - the community tables and ordering to-go food.
Hello - Welcome to Bonefish Grill
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator

34. 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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35. 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
20-25 minutes
The GSA
'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 host staff

36. List three Reasons why hospitality is important at Bonefish Grill:
The Seater
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

37. 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.
The Nametaker
Get a manager
Smile

38. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
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.
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.

39. 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 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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
GSA Duties

40. 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
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

41. How do you handle calls for the managers?
Yes
Ask who is calling - may you place them on hold - and then get the manager on duty
The Coordinator Duties
15 minutes after we close

42. 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
The Coordinator
Ask your trainer - gestures vary from store to store
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

43. 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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Smile
Yes

44. 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.
Get a manager
The Nametaker
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
GSA Duties

45. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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?
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.
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 your trainer - gestures vary from store to store

46. What is the most important part of your uniform?
The Coordinator Duties
Get a manager
Smile
The Seater

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
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
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

48. How do you handle calls for the managers?
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
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

49. Do hosts have to know about our menu? Why?
Smile
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 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.
20-25 minutes

50. Give five examples of how you - as a host - can show hospitality to our guests?
20-25 minutes
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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call