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

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
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.
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
The host staff

3. Who is the first and last impression of Bonefish Grill?
The host staff
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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

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

5. 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
15 minutes after we close
'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 GSA
Smile

6. 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
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.
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.

7. Who should you let know that we are on a wait and how long it is throughout the night?
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The floor manager - the expeditor and the kitchen staff

8. How do you handle calls for the managers?
The host staff
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 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?

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

10. Do hosts have to know about our menu? Why?
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.
20-25 minutes
The host staff

11. What is the most important part of your uniform?
The bar - the community tables and ordering to-go food.
The Nametaker
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Smile

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

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

14. Who should you let know that we are on a wait and how long it is throughout the night?
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.
15 minutes after we close
The floor manager - the expeditor and the kitchen staff
The bar - the community tables and ordering to-go food.

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

16. How should you greet a guest when they enter the restaurant?
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
The bar - the community tables and ordering to-go food.

17. Until what time do we seat a guest?
15 minutes after we close
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Ask who is calling - may you place them on hold - and then get the manager on duty
GSA Duties

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

19. How do you handle calls for guests?
Yes
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.
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. How long does it take for a to-go order to be ready?
20-25 minutes
The bar - the community tables and ordering to-go food.
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

21. 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 Nametaker
Smile
The Coordinator

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?
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.
Yes

23. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff
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.
15 minutes after we close

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

25. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
15 minutes after we close
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
GSA Duties

26. 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 Seater
The floor manager - the expeditor and the kitchen staff
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.

27. How do you handle calls for guests?
Hello - Welcome to Bonefish Grill
15 minutes after we close
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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand

28. Is the host staff responsible for bussing tables?
Yes
'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
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?

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

31. How long does it take for a to-go order to be ready?
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?
Smile
20-25 minutes
GSA Duties

32. 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?
Yes
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

33. How do you handle calls for other anglers?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Coordinator
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.

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

35. 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
Yes
The Nametaker
The Coordinator
15 minutes after we close

36. 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?
Get a manager
Ask who is calling - may you place them on hold - and then get the manager on duty
'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.
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.

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

38. 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.
The Seater
GSA Duties
The GSA

39. 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.
15 minutes after we close
20-25 minutes
The Coordinator

40. Is the host staff responsible for bussing tables?
Yes
The Seater
The Seater
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.

41. 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 minutes after we close
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 Nametaker
GSA Duties

42. 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 Seater
The Coordinator
The floor manager - the expeditor and the kitchen staff

43. What is the most important part of your uniform?
Smile
Yes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask your trainer - gestures vary from store to store

44. When the phone rings - how should you answer it? Within How many number of rings?
The Coordinator
GSA Duties
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Hello - Welcome to Bonefish Grill

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

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

47. 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.
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.
20-25 minutes
The Nametaker
The Seater

48. 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
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 Coordinator Duties
Smile
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. 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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Coordinator Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

50. What do we do for birthdays at Bonefish Grill?
GSA Duties
The bar - the community tables and ordering to-go food.
20-25 minutes
Ask your trainer - gestures vary from store to store