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






2. 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






3. 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






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


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






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






7. How do you handle calls for other anglers?






8. How do you handle calls for other anglers?






9. 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?






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






11. 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.






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






13. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?






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






15. What forms of payment do we accept?






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






17. How do you estimate the wait time for parties of 8 or more?






18. Is the host staff responsible for bussing tables?






19. What do we do for birthdays at Bonefish Grill?






20. When the phone rings - how should you answer it? Within How many number of rings?






21. 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






22. When the phone rings - how should you answer it? Within How many number of rings?






23. List three Reasons why hospitality is important at Bonefish Grill:






24. 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






25. During slower periods (opening and closing) - who do you need to notify when seating a table? Why?






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






27. What is the most important part of your uniform?






28. What is the most important part of your uniform?






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






30. Who is the first and last impression of Bonefish Grill?






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






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






33. 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






34. How long does it take for a to-go order to be ready?






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


36. 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






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






38. What do we do for birthdays at Bonefish Grill?






39. Until what time do we seat a guest?






40. 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.






41. 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






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






43. What forms of payment do we accept?






44. 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?






45. How do you handle calls for the managers?






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


47. Is the host staff responsible for bussing tables?






48. Until what time do we seat a guest?






49. 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






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