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 is lobby comfort? When should it be offered? Who do you tell that you need it?






2. 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






3. How do you estimate the wait time for parties of 8 or more?






4. Do hosts have to know about our menu? Why?






5. What is the definition of hospitality in The Bonefish Way?






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






7. 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






8. Until what time do we seat a guest?






9. How should you greet a guest when they enter the restaurant?






10. List three Reasons why hospitality is important at Bonefish Grill:






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






13. Give five examples of how you - as a host - can show hospitality to our guests?






14. 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.






15. What do we do for birthdays at Bonefish Grill?






16. How do you handle calls for other anglers?






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






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






19. How long does it take for a to-go order to be ready?






20. Is the host staff responsible for bussing tables?






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






22. 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?






23. 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






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






25. What is the definition of hospitality in The Bonefish Way?






26. What forms of payment do we accept?






27. How should you greet a guest when they enter the restaurant?






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


29. 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






30. 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?






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.






32. What forms of payment do we accept?






33. How do you estimate the wait time for parties of 8 or more?






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






35. 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






36. How do you handle calls for the managers?






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






38. Do hosts have to know about our menu? Why?






39. How do you handle calls for the managers?






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






41. When we are on a wait - what options are available to our guests?






42. How do you handle calls for guests?






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






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


45. Give five examples of how you - as a host - can show hospitality to our guests?






46. When we are on a wait - what options are available to our guests?






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






48. 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






49. 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






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