SEATING
GREETING
HOST STAND 101
LEYE 101
RANDOM

100

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

100

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

100

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

100

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

100

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

200

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

200

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

200

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

200

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

200

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

300

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

300

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

300

Name four requirements for changing your shift.
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.

300

Who is Susan Weaver?
Chef Partner of Mon Ami Gabi

300

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

400

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

400

Name at least four pieces of information you should obtain when placing a guest on the waitlist.
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

400

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

400

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

400

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

500

These are the top five priorities of the Seater.
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

500

These are the top five responsibilities of the Greeter.
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.

500

Name five responsibilites of the closing host.
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.

500

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

500

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