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. 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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
20-25 minutes

2. Until what time do we seat a guest?
15 minutes after we close
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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.

3. 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?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

4. 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
The Nametaker
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

5. How should you greet a guest when they enter the restaurant?
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Seater

6. When we are on a wait - what options are available to our guests?
The Coordinator
GSA Duties
The Seater
The bar - the community tables and ordering to-go food.

7. What do we do for birthdays at Bonefish Grill?
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
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

8. Give five examples of how you - as a host - can show hospitality to our guests?
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
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 floor manager - the expeditor and the kitchen staff

9. 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
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.
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?

10. Who is the first and last impression of Bonefish Grill?
The floor manager - the expeditor and the kitchen staff
The host staff
Ask your trainer - gestures vary from store to store
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?

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

12. Is the host staff responsible for bussing tables?
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.
Yes
Hello - Welcome to Bonefish Grill

13. How do you handle calls for the managers?
Ask your trainer - gestures vary from store to store
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
The Coordinator

14. How long does it take for a to-go order to be ready?
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.
The GSA
The bar - the community tables and ordering to-go food.

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

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

17. 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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
'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.

18. What is the most important part of your uniform?
20-25 minutes
The Seater
Smile
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings

19. 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
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.
Yes

20. 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
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
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?

21. When the phone rings - how should you answer it? Within How many number of rings?
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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
15 minutes after we close
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. 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?
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?
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.
GSA Duties

24. How do you estimate the wait time for parties of 8 or more?
Smile
Get a manager
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
20-25 minutes

25. 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
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.
The Coordinator
'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.

26. 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
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.
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
GSA Duties

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

28. 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
The GSA
The Coordinator Duties
Smile
The host staff

29. List three Reasons why hospitality is important at Bonefish Grill:
Ask your trainer - gestures vary from store to store
Yes
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Coordinator

30. What forms of payment do we accept?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The GSA
Hello - Welcome to Bonefish Grill
Ask who is calling - may you place them on hold - and then get the manager on duty

31. 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.
Yes
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 host staff

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

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

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

35. How should you greet a guest when they enter the restaurant?
Hello - Welcome to Bonefish Grill
The bar - the community tables and ordering to-go food.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
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?

36. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
'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 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.

37. Do hosts have to know about our menu? 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.
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

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

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.
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.
GSA Duties
The Nametaker

40. Who is the first and last impression of Bonefish Grill?
Ask your trainer - gestures vary from store to store
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
The Coordinator Duties

41. How do you handle calls for guests?
GSA 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.
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

42. 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
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 Coordinator

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

44. How do you handle calls for the managers?
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
Yes
Get a manager

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

46. What do we do for birthdays at Bonefish Grill?
Ask your trainer - gestures vary from store to store
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The host staff
GSA Duties

47. Who should you let know that we are on a wait and how long it is throughout the night?
20-25 minutes
The floor manager - the expeditor and the kitchen staff
GSA 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

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

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

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