56 Questions
True or false: The host/hostess is responsible for setting the tone for the dining experience.
True
True or false: The host/hostess should greet all incoming guests with a warm, genuine smile.
True
True or false: The host/hostess is the first and last person the guest will encounter at the restaurant.
True
True or false: Teamwork is not important for the host/hostess role.
False
True or false: A team must follow certain fundamental principles for it to function effectively?
True
True or false: Smiling is a big part of hospitality and a basic customer service skill set?
True
True or false: Guests are always watching, so it is important to always look organized and happy?
True
True or false: The greeting is the guest's first impression of the restaurant?
True
True or false: When greeting guests, it is recommended to use their names whenever possible.
True
True or false: Communication is primarily about the words used in a conversation.
False
True or false: Answering the telephone is the responsibility of the host.
True
True or false: When a guest calls to complain, it is important to be empathetic and try to solve the problem.
True
True or false: The wine corkage fee is $35 for the first bottle and $75 for the second bottle not from their list.
True
True or false: Tables are set with small plates, silverware, small water glasses, pepper shakers, and olive oil.
True
True or false: Specific tables can be adjusted to accommodate large parties in the dining room.
True
True or false: The restaurant guarantees specific tables or seating preferences for guests.
False
True or false: It is important to end a call with a positive closing line.
True
True or false: When making a reservation, it is recommended to offer an alternative if the requested reservation cannot be accommodated.
True
True or false: It is considered rude to put someone on hold without asking them first and waiting for their response.
True
True or false: When handling guest complaints over the phone, it is best to gather as much information as possible before referring the guest to a manager.
True
Which of the following is NOT included in the standard table setup?
Pepper shakers and Olive Oil
What is the wine corkage fee for the second bottle not from their list?
$75
What is the maximum party size that can be accommodated comfortably?
10
What can the hostess do to help expedite the seating of new guests?
Reset tables between seating
Which of the following is NOT a topic covered in the host training?
Personal Appearance
What is the main responsibility of the host/hostess?
Setting the tone for the dining experience
What is the recommended approach when handling guest complaints over the phone?
Being empathetic and trying to solve the problem
Why is teamwork essential for the host/hostess role?
To provide a memorable dining experience
Which of the following is NOT a specific job prerequisite for a host/hostess position?
Having previous experience as a server
What is the recommended frequency for checking the bathrooms as a host/hostess?
Every 30 minutes
What is the role of the host/hostess when walking throughout the restaurant?
They should avoid getting in the way of servers or anyone carrying food
What is the importance of a genuine smile for an Osteria Tulia employee?
It is a gesture understood in all societies and cultures
Which of the following is NOT a recommended closing line for a phone call?
May I offer you a reservation tomorrow. We usually have more availability on _____.
What should you do if you need to place someone on hold during a phone call?
Ask them if you can put them on hold, wait for their response, and then put them on hold.
What should you do if a guest calls to complain?
Gather as much information as possible before referring the guest to a manager.
What should you know about the menu as a host?
If there are gluten-free, vegan, or vegetarian options on all menus.
Which of the following is NOT a recommended hospitality word when greeting a guest who is checking in at the host stand?
How may I help you.
What percentage of communication is attributed to body language, according?
60%
What is the primary responsibility of the host/hostess when answering the telephone?
To answer after a maximum of two rings.
What is the recommended approach when a guest calls to complain about something?
Try to solve the guest's complaint.
What is the purpose of pronouncing the restaurant name correctly when answering the telephone?
To establish credibility.
What is the wine corkage fee for the first bottle?
$35
What is the wine corkage fee for the second bottle not from their list?
$75
What tables can pop up to accommodate large parties?
specific tables on the dining room floor
What is the maximum party size that can be accommodated comfortably?
up to 10
What should the hostess do to help expedite the seating of new guests?
reset tables between seating
What is included in the standard table setup?
small plate, silverware, water glasses, pepper shakers, olive oil
What is the responsibility of the host/hostess?
set tables, greet guests, seat guests
What can the hostess do to accommodate specific table preferences?
put a request in the guest reservation note
What should guests be informed about to avoid issues upon arrival?
the guarantee of specific tables or preferences
What should guests do if they have exceptions or special requests?
contact management
Tables are set with the following: Small ______
plate
We provide seating both indoors and on our outdoor ______
patio
All exceptions will come from ______.
management
On the dining room floor, specific tables can pop up to accommodate large ______.
parties
We can accommodate party sizes up to 10 ______.
comfortably
Learn how to create a warm and welcoming atmosphere for guests with this quiz. Discover the key strategies for greeting guests and making them feel appreciated and valued from the moment they enter your establishment. Improve your hospitality skills and enhance the overall guest experience.
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