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. 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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Get a manager
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

2. How do you handle calls for guests?
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.
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
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.

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

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4. Who should you let know that we are on a wait and how long it is throughout the night?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The floor manager - the expeditor and the kitchen staff
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.

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

6. How should you greet a guest when they enter 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.
Hello - Welcome to Bonefish Grill
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

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

8. 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.
15 minutes after we close
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator Duties

9. What forms of payment do we accept?
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.
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

10. Who should you let know that we are on a wait and how long it is throughout the night?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Get a manager
20-25 minutes
The floor manager - the expeditor and the kitchen staff

11. Until what time do we seat a guest?
15 minutes after we close
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 GSA
Smile

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

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13. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
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.
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.

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

15. 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
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 Coordinator 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.

16. What is lobby comfort? When should it be offered? Who do you tell that you need it?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
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.

17. 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.
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?
The host staff

18. 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.
'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

19. How do you handle calls for guests?
The floor manager - the expeditor and the kitchen staff
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
Hello - Welcome to Bonefish Grill

20. 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
15 minutes after we close
The Seater

21. Is the host staff responsible for bussing tables?
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
15 minutes after we close
The host staff

22. What is the definition of hospitality in The Bonefish Way?
The bar - the community tables and ordering to-go food.
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

23. Is the host staff responsible for bussing tables?
Ask who is calling - may you place them on hold - and then get the manager on duty
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
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

24. 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
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?
The host staff

25. 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
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.
Smile
The GSA
15 minutes after we close

26. 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
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?
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.
Get a manager

27. How do you handle calls for other anglers?
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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Seater
The GSA

28. What is lobby comfort? When should it be offered? Who do you tell that you need it?
Hello - Welcome to Bonefish Grill
The Coordinator Duties
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.

29. How do you estimate the wait time for parties of 8 or more?
Hello - Welcome to Bonefish Grill
Get a manager
Ask your trainer - gestures vary from store to store
GSA Duties

30. 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
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?
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.

31. 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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32. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
Hello - Welcome to Bonefish Grill
The host staff
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.

33. 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
'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
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?

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

35. How do you handle calls for the managers?
The bar - the community tables and ordering to-go food.
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
20-25 minutes

36. 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
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

37. 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
'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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call

38. 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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Yes
The Coordinator

39. 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.
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
The Nametaker

40. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
The host 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.
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. List three Reasons why hospitality is important at Bonefish Grill:
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.
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.

42. 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
Hello - Welcome to Bonefish Grill
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
Ask your trainer - gestures vary from store to store

43. 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
The Nametaker
The Coordinator Duties
Smile

44. 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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone 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.
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.

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

46. 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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
The Nametaker
The Coordinator Duties
Get a manager

47. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
'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 floor manager - the expeditor and the kitchen staff
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

48. 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?
15 minutes after we close
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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

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

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