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 estimate the wait time for parties of 8 or more?
The host staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Seater
Get a manager

2. 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
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.
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

3. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Hello - Welcome to Bonefish Grill
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.

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

5. When we are on a wait - what options are available 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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The bar - the community tables and ordering to-go food.
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.

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

7. How do you handle calls for the managers?
Hello - Welcome to Bonefish Grill
'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.
Ask who is calling - may you place them on hold - and then get the manager on duty
The floor manager - the expeditor and the kitchen staff

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

9. Until what time do we seat a guest?
15 minutes after we close
Hello - Welcome to Bonefish Grill
The floor manager - the expeditor and the kitchen staff
Yes

10. What is the most important part of your uniform?
Ask who is calling - may you place them on hold - and then get the manager on duty
Smile
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.

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

12. 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.
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The floor manager - the expeditor and the kitchen staff

13. 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
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
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. 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
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?
GSA Duties
Yes
The GSA

15. Who should you let know that we are on a wait and how long it is throughout the night?
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.
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

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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The floor manager - the expeditor and the kitchen staff
15 minutes after we close
The GSA

17. 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 Coordinator
Get a manager
The Seater
20-25 minutes

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

19. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
Get a manager
15 minutes after we close
GSA Duties

20. What is the definition of hospitality in The Bonefish Way?
15 minutes after we close
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 - 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.

21. What is the most important part of your uniform?
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 floor manager - the expeditor and the kitchen staff
Smile
GSA Duties

22. 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
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.
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?

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

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

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

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

28. Is the host staff responsible for bussing tables?
Ask your trainer - gestures vary from store to store
20-25 minutes
The GSA
Yes

29. What is the definition of hospitality in The Bonefish Way?
The Nametaker
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
20-25 minutes
The Coordinator

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

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

32. 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.
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.
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.

33. 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
'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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator Duties

34. What do we do for birthdays at Bonefish Grill?
15 minutes after we close
Hello - Welcome to Bonefish Grill
Smile
Ask your trainer - gestures vary from store to store

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

36. 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.
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
The GSA

37. 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
Ask who is calling - may you place them on hold - and then get the manager on duty
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 Coordinator
The host staff

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

39. Who is the first and last impression of Bonefish Grill?
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
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.

40. 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.
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.
GSA Duties
The Nametaker

41. List three Reasons why hospitality is important at Bonefish Grill:
20-25 minutes
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.
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.

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

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
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 GSA
The Coordinator Duties
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.

44. How do you handle calls for other anglers?
20-25 minutes
The GSA
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

45. 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?
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.
15 minutes after we close
Smile

46. 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
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.
GSA Duties
The Coordinator

47. How long does it take for a to-go order to be 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.
Get a manager
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.

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

49. 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.
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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

50. 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 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.
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 Duties