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?
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.
Ask your trainer - gestures vary from store to store
Yes


2. What forms of payment do we accept?
The Nametaker
The Coordinator Duties
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
The floor manager - the expeditor and the kitchen staff


3. Is the host staff responsible for bussing tables?
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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Yes


4. List three Reasons why hospitality is important at 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.
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?
Get a manager
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.


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


6. 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
'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.


7. 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?
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
Ask your trainer - gestures vary from store to store


8. 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
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.
15 minutes after we close
The Coordinator


9. List three Reasons why hospitality is important at Bonefish Grill:
The Nametaker
GSA Duties
Hospitality brings guests back again and again -We want each guest to feel they are special - Hospitality is our job.
20-25 minutes


10. What is the most important part of your uniform?
Smile
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The Seater


11. 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.
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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


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


13. 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
Get a manager
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
The host staff


14. 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
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
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


15. Until what time do we seat a guest?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
Ask your trainer - gestures vary from store to store
15 minutes after we close
The Coordinator


16. 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
The bar - the community tables and ordering to-go food.
20-25 minutes
The GSA


17. 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
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.
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.
GSA Duties
The GSA


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


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


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


21. 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.
The Coordinator Duties
Get a manager
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks


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


24. How do you handle calls for guests?
Hello - Welcome to Bonefish Grill
GSA Duties
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 for a description of the guest - so you can look for them first - if you cannot find them - page them to the host stand


25. When the phone rings - how should you answer it? Within How many number of rings?
Take a message. If it is an emergency - get a manager and allow them to handle the phone call
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.
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings


26. 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?
'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.
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.
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.


27. What forms of payment do we accept?
The Coordinator Duties
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.
The bar - the community tables and ordering to-go food.


28. 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?
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?
Smile
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.


29. 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.
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.
The Nametaker
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.


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


31. 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.
The Coordinator
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings


32. 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 host staff
The Nametaker
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
Yes


33. What do we do for birthdays at Bonefish Grill?
The floor manager - the expeditor and the kitchen staff
'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.
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks
Ask your trainer - gestures vary from store to store


34. What is the definition of hospitality in The Bonefish Way?
20-25 minutes
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
Hospitality is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.


35. 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
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings
Get a manager
The floor manager - the expeditor and the kitchen staff
The GSA


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


37. 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
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.
Smile


38. 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
The Coordinator Duties
Hello - Welcome to Bonefish Grill
Thank you for calling Bonefish Grill in Mobile - this is Jayson - how may I help you? 2 rings


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


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


41. Who is the first and last impression of Bonefish Grill?
GSA Duties
The host staff
Ask who is calling - may you place them on hold - and then get the manager on duty
Visa - Mastercard - American Express - Discover - Diners Club and Travelers Checks


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


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?
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.
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
Get a manager


44. How do you estimate the wait time for parties of 8 or more?
The Coordinator
The bar - the community tables and ordering to-go food.
Get a manager
GSA Duties


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


46. Give five examples of how you - as a host - can show hospitality to our guests?
Get a manager
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 is being warmly welcoming - inclusive - kind - and seeing to the comfort and well-being of others.
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.


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


48. How do you handle calls for the managers?
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.
Ask who is calling - may you place them on hold - and then get the manager on duty
Take a message. If it is an emergency - get a manager and allow them to handle the phone call


49. 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 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.
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.


50. Give five examples of how you - as a host - can show hospitality to our guests?
The bar - the community tables and ordering to-go food.
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.
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.