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WorksheetsHostess Job responsibilities
Total questions: 15
Worksheet time: 8mins
When greeting guests, which of the following is the most professional opening line?
“Hey, what’s up?”
“Hallo Good evening Sir/Ma’am! Welcome to Nourlaya.”
“Sit anywhere you want.”
“Do you have money to pay?”
Why is using a guest’s name (if known) important during greeting?
It makes them feel recognized and valued.
It helps you remember their order.
It speeds up the seating process.
It avoids mistakes with the reservation system.
For regular guests, the correct personalized greeting is :
“Back again?”
“Welcome back, Mr. Hasan. Lovely to see you again.”
“We know you already, sit down.”
“Here again, huh?”
When escorting a reserved guest to their table, which phrase BEST shows hospitality and sets a positive tone?
“Your table is ready, right this way please.”
“Here’s your table, sit here.”
“We prepared a comfortable table for you, kindly follow me.”
“Just sit wherever you’d like.”
If a guest is a walk-in without a reservation, the correct response is:
“Sorry, we only take reservations.”
“That’s alright, how many people will be dining with us today?”
“You should have booked earlier.”
“Please wait outside.”
A family arrives with children. What should the hostess do FIRST when leading them to the table?
Ask if they would like baby chairs.
Clear extra chairs without asking.
Place them near the kitchen for faster service.
Let the parents figure it out themselves.
Which combination of details is MOST essential when maintaining a waiting list?
Guest’s name, number of guests, arrival time, contact number, special requests.
Guest’s name, favorite drink, staff comments, nationality.
Number of guests, gender, table size.
Only the contact number and arrival time.
When giving an estimated wait time, which approach is BEST?
Promise the shortest possible time to keep them happy.
Give an honest estimate, adding a few minutes to avoid under-promising.
Avoid giving times to prevent complaints.
Let them wait until a table opens without explanation.
A guest complains that the wait time you gave has passed. What is the MOST professional response?
“Please be patient, it won’t be long.”
“We apologize for the delay, we’ll prepare your table as soon as possible. Thank you for your patience.”
“We are busy, you should understand.”
“If you can’t wait, maybe come another day.”
Which of the following is the MOST polite way to offer water?
“Would you prefer still or sparkling water this evening?”
“Do you want water or not?”
“We’ll bring sparkling water for you.”
“Still water only, no choice.”
Why must the hostess communicate the guest’s water order to the section holder?
To avoid repeating the order later.
To ensure smooth service and prevent miscommunication.
To show the hostess is paying attention.
To avoid being blamed if the guest complains.
Which closing phrase BEST reflects hospitality after seating the guest?
“Enjoy your meal, I’m done here.”
“It’s our pleasure to have you with us. My name is YY, enjoy your dinner.”
“Eat quickly, others are waiting.”
“If you need anything, call someone else.”
A guest asks for a menu recommendation. Which is the BEST strategy?
Suggest the restaurant’s signature dishes and upselling items.
Only recommend the cheapest item.
Tell them to decide for themselves.
Recommend whatever is easiest for the kitchen to make.
Why should guest information (guest count, drinks, special requests) be shared with the section in charge?
To improve guest experience by ensuring seamless service.
To reduce the hostess’s workload.
To allow servers to gossip about guests.
To make the guest feel monitored.
In a fully booked restaurant, which seating policy should be followed (unless VIP guest)?
First Come, First Served.
Guests with children first.
Whoever insists most strongly.
Friends and family first.
