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

2. Give five examples of how you - as a host - can show hospitality to our guests?
GSA 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.
Hello - Welcome to Bonefish Grill
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

3. How long does it take for a to-go order to be ready?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Coordinator Duties
20-25 minutes
The Coordinator Duties

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 Coordinator Duties
The Seater
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.

5. How do you handle calls for the managers?
'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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand
Yes
Ask who is calling - may you place them on hold - and then get the manager on duty

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
The Coordinator
The GSA
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.

7. 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.
The Coordinator
GSA Duties
Yes

8. 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
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
GSA Duties

9. Until what time do we seat a guest?
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.
20-25 minutes
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

10. How do you handle calls for the managers?
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?
Yes
20-25 minutes
Ask who is calling - may you place them on hold - and then get the manager on duty

11. 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
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
20-25 minutes
The Seater

12. How do you handle calls for guests?
Hello - Welcome to Bonefish Grill
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.
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

13. 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.
The Seater
Hello - Welcome to Bonefish Grill
20-25 minutes

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
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.
The Coordinator Duties
Yes

15. 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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16. Give five examples of how you - as a host - can show hospitality to our guests?
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.
20-25 minutes
Ask who is calling - may you place them on hold - and then get the manager on duty

17. 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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18. When the phone rings - how should you answer it? Within How many number of rings?
'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.
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.
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.

19. 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
15 minutes after we close
The Seater
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?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

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

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21. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
The Seater
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.
20-25 minutes

22. Until what time do we seat a guest?
'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.
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
15 minutes after we close

23. What do we do for birthdays at Bonefish Grill?
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
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Ask your trainer - gestures vary from store to store

24. When we are on a wait - what options are available to our guests?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
20-25 minutes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The bar - the community tables and ordering to-go food.

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

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26. 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
Get a manager
20-25 minutes
The GSA
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.

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

28. 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
The host staff
The GSA
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.

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

30. Is the host staff responsible for bussing tables?
The bar - the community tables and ordering to-go food.
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.
Get a manager

31. 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
The floor manager - the expeditor and the kitchen staff

32. What is lobby comfort? When should it be offered? Who do you tell that you need it?
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.

33. 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
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 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 Coordinator Duties

34. 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 host staff
The Seater
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
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.

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

36. How do you estimate the wait time for parties of 8 or more?
Ask who is calling - may you place them on hold - and then get the manager on duty
Get a manager
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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand

37. How do you handle calls for guests?
'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 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 GSA
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

38. 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.
Smile
'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 bar - the community tables and ordering to-go food.
The Nametaker

39. How should you greet a guest when they enter the restaurant?
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.
Ask your trainer - gestures vary from store to store
The Nametaker

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

41. What is the most important part of your uniform?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Smile
Get a manager
'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.

42. Who should you let know that we are on a wait and how long it is throughout the night?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Nametaker
The floor manager - the expeditor and the kitchen staff
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

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

44. 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.
Hello - Welcome to Bonefish Grill
15 minutes after we close

45. 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 Coordinator
The Seater
20-25 minutes
GSA Duties

46. Who is the first and last impression of 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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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

47. List three Reasons why hospitality is important 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.
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
The Seater

48. Is the host staff responsible for bussing tables?
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Yes

49. 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 host staff
The bar - the community tables and ordering to-go food.
Yes

50. How long does it take for a to-go order to be ready?
20-25 minutes
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.
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.