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

2. What is the most important part of your uniform?
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.
GSA Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

3. 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
GSA Duties
The GSA
The bar - the community tables and ordering to-go food.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

4. 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 GSA
GSA Duties
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.

5. 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 GSA
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
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.

6. How do you handle calls for other anglers?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
GSA Duties
Ask your trainer - gestures vary from store to store
The Seater

7. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA
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 host staff

8. What is the most important part of your uniform?
Smile
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.
The GSA

9. Until what time do we seat a guest?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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
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.

10. How do you estimate the wait time for parties of 8 or more?
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.
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.
Get a manager
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. 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.
The Seater
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator Duties

12. What do we do for birthdays at 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.
'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
Ask your trainer - gestures vary from store to store

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

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

15. 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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Hello - Welcome to Bonefish Grill
20-25 minutes

16. Is the host staff responsible for bussing tables?
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
Smile
Hello - Welcome to Bonefish Grill

17. 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
Smile
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

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

19. Do hosts have to know about our menu? Why?
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 - 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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

20. How should you greet a guest when they enter the restaurant?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
GSA Duties
Hello - Welcome to Bonefish Grill

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

22. What is the definition of hospitality in The Bonefish Way?
The Coordinator Duties
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
Ask your trainer - gestures vary from store to store

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

24. What forms of payment do we accept?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA
20-25 minutes
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

25. How long does it take for a to-go order to be ready?
The GSA
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.
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.

26. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
'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?
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. 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
Yes
Ask your trainer - gestures vary from store to store
The bar - the community tables and ordering to-go food.

28. 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
Smile
The Nametaker
The GSA
GSA Duties

29. How do you estimate the wait time for parties of 8 or more?
The Coordinator Duties
Get a manager
The floor manager - the expeditor and the kitchen staff
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.

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

31. Give five examples of how you - as a host - can show hospitality to our guests?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Nametaker
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

32. 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
The host staff
15 minutes after we close
Get a manager

33. How do you handle calls for guests?
Hello - Welcome to Bonefish Grill
The bar - the community tables and ordering to-go food.
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

34. Until what time do we seat a guest?
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
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.
Get a manager
15 minutes after we close

35. 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
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.
The Seater
The bar - the community tables and ordering to-go food.

36. 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 GSA
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 Nametaker
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.

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 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 Coordinator
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?

38. Do hosts have to know about our menu? Why?
The Coordinator Duties
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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

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

40. How do you handle calls for other anglers?
The GSA
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Ask your trainer - gestures vary from store to store
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.

41. When the phone rings - how should you answer it? Within How many number of rings?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
GSA Duties

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

43. 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.
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 host staff
The GSA

44. When we are on a wait - what options are available to our guests?
The Nametaker
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 bar - the community tables and ordering to-go food.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

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

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

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

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

49. Who should you let know that we are on a wait and how long it is throughout the night?
20-25 minutes
The floor manager - the expeditor and the kitchen staff
GSA Duties
Ask who is calling - may you place them on hold - and then get the manager on duty

50. 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
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.
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.