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

2. 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
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 bar - the community tables and ordering to-go food.

3. 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
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
The Seater

4. How do you handle calls for the managers?
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.
GSA Duties
Ask who is calling - may you place them on hold - and then get the manager on duty
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

5. 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
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.
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 should you greet a guest when they enter 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?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.
Hello - Welcome to Bonefish Grill

7. 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.
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.
The floor manager - the expeditor and the kitchen staff

8. 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
The GSA
Yes
The Nametaker

9. 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.
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
20-25 minutes
The Nametaker

10. 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
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
The Coordinator
Hello - Welcome to Bonefish Grill

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

12. Is the host staff responsible for bussing tables?
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.
Smile
20-25 minutes

13. 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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Seater
The floor manager - the expeditor and the kitchen staff

14. Who is the first and last impression of Bonefish Grill?
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.
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.
The host staff

15. What do we do for birthdays at Bonefish Grill?
Get a manager
The Coordinator Duties
Ask your trainer - gestures vary from store to store
The Nametaker

16. 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
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?
The Coordinator Duties
The Nametaker

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

18. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
The Seater
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Yes

19. When we are on a wait - what options are available to our 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.
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.
The Coordinator

20. How do you estimate the wait time for parties of 8 or more?
The Seater
Get a manager
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 Duties

21. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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 host staff

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

23. 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.
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 GSA
20-25 minutes

24. What is the most important part of your uniform?
Smile
The Seater
The Coordinator Duties
The floor manager - the expeditor and the kitchen staff

25. Until what time do we seat a guest?
The host staff
The host staff
The bar - the community tables and ordering to-go food.
15 minutes after we close

26. 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 Nametaker
'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.
GSA Duties
The Coordinator Duties

27. What is the most important part of your uniform?
15 minutes after we close
The bar - the community tables and ordering to-go food.
The GSA
Smile

28. What forms of payment do we accept?
The host staff
Ask who is calling - may you place them on hold - and then get the manager on duty
Smile
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

30. 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 bar - the community tables and ordering to-go food.
The floor manager - the expeditor and the kitchen staff
The Seater

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

32. 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.
Smile

33. 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
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
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

34. 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
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 Nametaker
The bar - the community tables and ordering to-go food.

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

36. How should you greet a guest when they enter the restaurant?
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 host staff
Hello - Welcome to Bonefish Grill

37. 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
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 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 floor manager - the expeditor and the kitchen staff

38. 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
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.
Ask your trainer - gestures vary from store to store
The Coordinator Duties
'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.

39. Who is the first and last impression of Bonefish Grill?
The host staff
20-25 minutes
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
GSA Duties

40. 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.
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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand

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

42. 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?
GSA Duties
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.
Ask your trainer - gestures vary from store to store

43. How do you estimate the wait time for parties of 8 or more?
Smile
Get a manager
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?
20-25 minutes

44. 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
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
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 Seater

45. 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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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.

46. 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?
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
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.
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.

47. How long does it take for a to-go order to be ready?
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
20-25 minutes

48. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
Ask who is calling - may you place them on hold - and then get the manager on duty
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.

49. How do you handle calls for guests?
The Coordinator Duties
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
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.

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