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

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

3. What do we do for birthdays 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.
15 minutes after we close
Ask your trainer - gestures vary from store to store
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.

4. 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
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 GSA
The Seater

5. What is the definition of hospitality in The Bonefish Way?
The floor manager - the expeditor and the kitchen staff
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.
Yes

6. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
20-25 minutes
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.

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

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.
15 minutes after we close
The Nametaker
Smile
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

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

10. How should you greet a guest when they enter the restaurant?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Hello - Welcome to Bonefish Grill
Ask who is calling - may you place them on hold - and then get the manager on duty
20-25 minutes

11. When the phone rings - how should you answer it? Within How many number of rings?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
20-25 minutes
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

12. What is the most important part of your uniform?
The Coordinator Duties
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
Smile

13. 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
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.
Ask your trainer - gestures vary from store to store

14. 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
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The Coordinator Duties

15. 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
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.
Get a manager

16. 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 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
The host staff

17. Is the host staff responsible for bussing tables?
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.
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

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

19. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
The GSA
The Coordinator
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. When we are on a wait - what options are available 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.
The bar - the community tables and ordering to-go food.
Smile
Hello - Welcome to Bonefish Grill

21. What do we do for birthdays at Bonefish Grill?
GSA Duties
The Coordinator Duties
Ask your trainer - gestures vary from store to store
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.

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

23. How long does it take for a to-go order to be ready?
20-25 minutes
'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.
Get a manager
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.

24. 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.
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
Ask who is calling - may you place them on hold - and then get the manager on duty

25. Do hosts have to know about our menu? Why?
Ask your trainer - gestures vary from store to store
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 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.

26. 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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The GSA
The bar - the community tables and ordering to-go food.

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

28. 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
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
The Seater
Ask who is calling - may you place them on hold - and then get the manager on duty

29. What forms of payment do we accept?
Yes
The floor manager - the expeditor and the kitchen staff
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask your trainer - gestures vary from store to store

30. 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
Hello - Welcome to Bonefish Grill
The floor manager - the expeditor and the kitchen staff

31. 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
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.
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.

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

33. List three Reasons why hospitality is important at Bonefish Grill:
Ask your trainer - gestures vary from store to store
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.
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.

34. What forms of payment do we accept?
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
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

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

36. How do you handle calls for guests?
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?
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 Seater

37. Who is the first and last impression of Bonefish Grill?
The bar - the community tables and ordering to-go food.
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
The host staff

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

39. 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
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 who is calling - may you place them on hold - and then get the manager on duty
The GSA

40. How do you handle calls for the managers?
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.
15 minutes after we close
The Coordinator

41. How do you estimate the wait time for parties of 8 or more?
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.
Get a manager
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

42. 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.
Hello - Welcome to Bonefish Grill
The host staff
15 minutes after we close

43. 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 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.
Ask who is calling - may you place them on hold - and then get the manager on duty
20-25 minutes

44. 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
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Coordinator Duties
The GSA

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

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

47. Who should you let know that we are on a wait and how long it is throughout the night?
The floor manager - the expeditor and the kitchen staff
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.
'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.

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
The Coordinator Duties
Get a manager
Yes
GSA Duties

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

50. Until what time do we seat a guest?
The floor manager - the expeditor and the kitchen staff
15 minutes after we close
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA