SEATING GREETING HOST STAND 101 LEYE 101 RANDOM

100

What is a wine list placed on the table.
What is the visual cue that a Guest has been greeted?

100

"Bonjour/Bonsoir, Mon Ami Gabi Reston."
What is the correct verbage for answering our telephones?

100

What is the Bodega.
This is where you can find crayons and kids' menus for restocking.

100

What is Thursday.
What day of the week does our work week start?

100

No, we do not accept personal checks.
Can a guest use a personal check?

200

At least once every thirty minutes.
How often must restrooms be checked?

200

Every host/employee located at the host stand.
Who is responsible for greeting each guest who enters or leaves the restaurant?

200

In your car, locker, or purse.
Where must your cell phone or any other electronic device be during your shift?

200

Hourly employees in need, due to catastrophic financial hardship.
Who is the Lettuce Help You Fund set up to assist?

200

$25, $50, and $100.
What denominations do our gift cards come in?

300

The middle and front sectins of the dining room, so we appear more full and welcoming.
What part of the dining room do we try to seat first, and why?

300

1) Last name, first name 2) Phone number 3) Date and time of reservation 4) Special requests 5) E-mail address
Name five pieces of information to obtain from a guest when taking a reservation.

300

What are: 1) Write shift, arrival time, and names for proper date in the blue book. 2) Sign your name 3) Obtain the signature of employee you are switching with. 4) Obtain a manager's signature.
Name four requirements for changing your shift.

300

Chef Partner of Mon Ami Gabi
Who is Susan Weaver?

300

$10.
How much does it cost a guest to enroll in the Frequent Diner Program?

400

Wait until each guest is seated, then distribute from oldest-youngest female; oldest-youngest male.
What is the proper way to distribute menus for a table?

400

1) Name 2) Number of guests in party 3) Current wait time 4) Time checked in 5) Special requests 6) Pager number or phone number 7) Special requests
Name at least four pieces of information you should obtain when placing a guest on the waitlist.

400

11,12,13,91,94,95,97,98,42,44,73,75
Name all of the "flips" or "pop-ups" in our restaurant.

400

To focus on your strengths, weaknesses, attitude and performance, and to establish future goals.
What is the puropse of a Performance Review?

400

What are: 1) Personality 2) Salesmanship 3) Organization 4) Teamwork
These are the four parts of successful service

500

What are: 1) Greet all guests 2) Communicate with the Controller/Greeter and Bussers 3) Seat guests 4) Perform table status updates 5) Complete restroom checks
These are the top five priorities of the Seater.

500

What are: 1) Greet all guests. 2) Answer phones. 3) Check in reservations. 4) Quote an accurate wait time. 5) Communicate with the Controller/Seater.
These are the top five responsibilities of the Greeter.

500

1) Collect and wipe clean/dry all shift menus. 2) Wipe down the host stand. 3) Wipe down any pagers that were used. 4) Take out host stand trash. 5) Clean windows. 6) Clean and restock restroom. 7) Take out restroom trash. 8) Restock host stand 9) Call to confirm large parties for next shift.
Name five responsibilites of the closing host.

500

1) FMLA 2) Personal leaves 3) Jury Duty 4) Funeral Leave 5) School Visitation 6) Military
Name at least three of the leaves of absence that are available to full time employees after one year.

500

1) Drinking alcohol on duty 2) Illegal drugs 3) Stealing and dishonesty 4) Violence 5) Sexual harassment/harassment
What five things may result in immediate dismissal?

HOST JEOPARDY!!!

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