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 we do for birthdays at 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 Coordinator
GSA Duties

2. When we are on a wait - what options are available to our guests?
15 minutes after we close
Get a manager
The bar - the community tables and ordering to-go food.
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.

3. 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 Nametaker
The Coordinator
The Seater
GSA Duties

4. What do we do for birthdays at Bonefish Grill?
The bar - the community tables and ordering to-go food.
Ask your trainer - gestures vary from store to store
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
20-25 minutes

5. Who is the first and last impression of Bonefish Grill?
Ask who is calling - may you place them on hold - and then get the manager on duty
Ask your trainer - gestures vary from store to store
The GSA
The host staff

6. 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
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.
20-25 minutes
The GSA
Yes

7. 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.
20-25 minutes
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
'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.

8. What forms of payment do we accept?
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.
20-25 minutes
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.

9. 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
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
GSA Duties

10. Who should you let know that we are on a wait and how long it is throughout the night?
15 minutes after we close
15 minutes after we close
The floor manager - the expeditor and the kitchen 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.

11. 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
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.
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.

12. Is the host staff responsible for bussing tables?
Get a manager
Yes
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
GSA Duties

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

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

15. How do you estimate the wait time for parties of 8 or more?
Get a manager
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
The Coordinator

16. How do you handle calls for the managers?
The GSA
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
The Coordinator

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

18. 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
The bar - the community tables and ordering to-go food.
The Coordinator
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?

19. 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
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
Ask your trainer - gestures vary from store to store

20. 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.
The floor manager - the expeditor and the kitchen staff
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

21. 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 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.
Get a manager

22. 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.
The Seater
The GSA
Yes

23. 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?
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.
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.

24. What is the most important part of your uniform?
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.
Smile
15 minutes after we close

25. What is lobby comfort? When should it be offered? Who do you tell that you need it?
15 minutes after we close
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.
The Nametaker

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

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

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

29. 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.
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 your trainer - gestures vary from store to store
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 do you say to a party requesting smoking - when smoking is not available in your restaurant?

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31. 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
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
The Seater

32. 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
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 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.

33. 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
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.
The Coordinator Duties

34. How do you handle calls for guests?
The host staff
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
GSA Duties

35. 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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36. Until what time do we seat a guest?
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
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
'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.

37. 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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The host staff
Get a manager

38. Until what time do we seat a guest?
Get a manager
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?
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks

39. Is the host staff responsible for bussing tables?
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
'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.
Yes
The floor manager - the expeditor and the kitchen staff

40. 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.
The GSA
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.

41. How long does it take for a to-go order to be ready?
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.

42. When we are on a wait - what options are available to our guests?
The bar - the community tables and ordering to-go food.
Smile
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
The Coordinator Duties

43. 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.
GSA Duties
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
15 minutes after we close

44. How do you estimate the wait time for parties of 8 or more?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Get a manager
GSA Duties
The Seater

45. Who should you let know that we are on a wait and how long it is throughout the night?
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
Get a manager
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

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?
Yes
The bar - the community tables and ordering to-go food.
'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.

47. Who is the first and last impression of 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.
The host staff
The Coordinator Duties
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?

48. 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.
20-25 minutes
Get a manager
Ask who is calling - may you place them on hold - and then get the manager on duty

49. 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.
The Coordinator Duties
The host staff
Get a manager

50. 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.
GSA Duties
The Nametaker
Hello - Welcome to 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.