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The responsibilities for the maître d' or host position

Question : The responsibilities for the maître d' or host position : 2162216

TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false.

1) The responsibilities for the maître d' or host position will vary and be set forth by the needs of each individual restaurant's operation.

2) If the maître d' or host does not accurately seat guests in the restaurant it can affect all the positions in the establishment.

3) Large parties may tend to be noisy, therefore they should be seated near the front of the restaurant, so the maître d' or host could ask the party to tone-it-down if they get too loud.

4) Since all guest's needs are not the same, the maître d’ or host should always personalize table selection.

5) The maître d' or host would never be involved with taking "take-out" orders.

6) The maître d' or host, when also acting as the cashier, should not be distracted by having to answer the telephone or listen to any guest complaints.

7) A restaurant may schedule more than one maître d' or host during a busy meal period.

8) Hungry guests can be difficult if having to wait for a table, so the maître d' or host should be prepared to hand out snacks, such as peanuts, pretzels, or bread sticks from the host stand.

9) A maître d' or host should be particularly attentive and courteous to single diners that may be more likely to welcome casual conversation.

10) During an extremely busy time, the maître d' or host may be required to buss tables, pour coffee, fill water glasses, and help with orders.

11) The way the maître d' or host responds to a guest complaint could mean saving or losing the guest's future business.

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

12) There are different restaurant policies for seating guests; some seat guests as they arrive while others like to wait until all the guests in a party arrive before seating them. Waiting until all guests arrive allows:

A) the server to work more efficiently making fewer trips to the table

B) the host to maintain a table-turn schedule

C) the tables to be better utilized

D) answer A and C

13) During certain peak periods, there may be a waiting period for guests even if they have a reservation. When this occurs, the maître d' or host should communicate a waiting time to the guest. If the exact waiting time is uncertain, it is better to ________ the expected waiting time rather than ________ and having disappointed guests.

A) overestimate, underestimate

B) underestimate, overestimate

C) guess at, say nothing

D) not say, say it

14) Strategic seating is best used:

A) before the restaurant opens

B) during slow periods in a restaurant

C) when a large party arrives that may be noisy

D) answer B and C

15) Table selection begins by selecting tables that:

A) maximize the seating within the restaurant

B) accommodate older guests

C) provide maximum comfort for guests

D) accommodate children

16) The hands-on training of a new server may begin with the new server following and observing an experienced server demonstrating correct methods of taking guests orders and serving; a procedure that is often referred to as:

A) "shadowing"

B) "reality training"

C) "imitating"

D) none of the above

17) During busy periods when two hosts are working, one should remain at the door at all times managing reservations and greeting guests when they enter the restaurant while the other would be responsible for:

A) escorting guests to their table

B) expediting guest orders

C) filling water glasses

D) processing credit card payments

18) The maître d' or host must keep track of the number of guests seated in each station:

A) so that the restaurant will be able to close on time

B) so that each station has an equal number of children and seniors

C) so that the servers can carry an equal work load

D) so that server tips for the shift will be fair

19) To facilitate the speed and accuracy of table selection, some restaurants use ________, which help the maître d' or host seat guests accurately.

A) station service applications

B) hourly table-turn systems

C) table management systems

D) hosted applications

20) After seating the guests, the maître d' or host should open and present a menu directly in front of each guest, and then:

A) say, "Save room for dessert"

B) suggest a specific appetizer or chef's special

C) say, "The food is great here"

D) answer A and C

 

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