Talent Lab

Welcome to the Talent Lab! This platform helps you assess, train, and track the progress of your restaurant team.
Explore each section to find tailored resources and tools for every role.

How it works

Choose a section from the menu to get started.
Each section contains role-specific assessments, training, and resources.
Track progress and view results in the Data & Results section.

Host

Host Assessment

Name:

What is the most important thing to do when greeting a guest?
Smile, make eye contact, and offer a warm, personalized welcome
Greet the guest with a standard script, regardless of their demeanor or situation
Wait for the guest to approach you and only acknowledge them if they speak first
When checking a reservation, what should you always confirm?
Confirm the name, time, number of guests, and any special requests or notes in the reservation
Only check the name and time, assuming other details are not important unless the guest mentions them
Focus on the number of guests and table size, as the name and time can be clarified later if needed
What should you do if a guest mentions an allergy while making a reservation or upon arrival?
Note the allergy in the reservation, inform the kitchen and service team, and confirm with the guest that their needs will be accommodated
Advise the guest to remind their server about the allergy, but do not take further action as the kitchen will be informed later
Reassure the guest that the restaurant is generally allergen-aware and that they should be safe, but do not record the allergy or notify anyone else
How should you handle a late reservation when the restaurant is fully booked?
Politely contact the guest to confirm their arrival, hold the table for a reasonable period, and communicate transparently about wait times to other guests
Immediately release the table to walk-in guests to maximize turnover, regardless of the reservation policy
Wait until the guest arrives and then inform them their table is no longer available, offering no alternatives
What is the best way to handle a guest complaint at the door about a long wait time?
Listen attentively, empathize with the guest, apologize for the wait, and offer a realistic estimate or a small gesture to improve their experience
Explain that the restaurant is busy and there is nothing you can do, suggesting they try another time
Tell the guest that wait times are always unpredictable and that they should have made a reservation
What information should you provide to guests waiting for a table during peak hours?
Give an honest estimated wait time, offer a place to sit or a complimentary drink if possible, and update them if the wait changes
Only provide a vague estimate and avoid further communication until their table is ready
Tell guests to wait outside and check back periodically, without offering updates or amenities
How do you handle a double booking for the same table at the same time?
Apologize to both parties, try to accommodate both by adjusting seating or timing, and offer a gesture of goodwill if needed
Seat the party that arrives first and inform the other party that their reservation cannot be honored
Blame the booking system and ask one party to reschedule without offering alternatives
What is the best way to communicate special requests to the kitchen and service team?
Enter the request in the reservation system and verbally confirm with both the kitchen and the assigned server
Only enter the request in the system, assuming the kitchen will see it
Rely on the guest to remind their server about the request
How should you handle a guest who is upset about waiting longer than expected for their table?
Apologize sincerely, explain the reason for the delay, and offer a complimentary item or priority seating if possible
Tell the guest that delays are normal and there is nothing you can do
Suggest the guest leave if they are unhappy with the wait
What is the correct way to answer the phone at the host stand?
Answer promptly, state the restaurant name, your name, and ask how you can assist the caller
Answer with a simple hello and wait for the caller to speak
Let the phone ring if you are busy with guests in person
How do you handle a guest who wants a specific table that is already reserved for another party?
Politely explain the situation, offer alternative seating options, and try to accommodate their preference if possible
Allow the guest to take the reserved table and move the other party elsewhere
Tell the guest that requests for specific tables are not allowed
What should you do if you don't know the answer to a guest's question about the menu or restaurant policies?
Let the guest know you will find out, promptly check with the appropriate person, and return with an accurate answer
Guess the answer based on your experience and hope it is correct
Tell the guest you are not sure and suggest they ask someone else
How do you keep the entrance area presentable during a busy shift?
Regularly check the area, tidy up as needed, and ensure signage and menus are neatly arranged
Wait for a manager to notice and assign someone to clean
Focus only on seating guests and ignore the entrance area
What is the best way to handle a guest with mobility needs or a disability?
Offer accessible seating, assist as needed, and ensure their comfort and dignity throughout their visit
Seat the guest at the first available table, regardless of accessibility
Ask the guest to wait until a more suitable table becomes available, without offering assistance
How do you handle a guest who wants to speak to a manager about a concern?
Reassure the guest, promptly inform the manager, and follow up to ensure the concern is addressed
Tell the guest the manager is unavailable and offer to take a message
Suggest the guest write an email instead of speaking to a manager
What is the best way to handle a lost item reported by a guest?
Log the item, check with staff, and follow up with the guest if the item is found
Advise the guest to check back later, but do not record the lost item
Tell the guest that lost items are not the restaurant's responsibility
How do you handle a guest who is rude to staff at the door?
Remain professional, de-escalate the situation, and involve a manager if necessary
Respond with equal rudeness to defend your team
Ignore the behavior and continue as normal
What is the best way to keep track of reservations and avoid errors?
Use the reservation system diligently, double-check entries, and communicate changes to the team
Write reservations on paper and update the system later
Only update the system at the end of the shift
How do you handle a guest who wants to change their reservation time at the last minute?
Check availability, update the system, and communicate the change to the team and kitchen
Tell the guest that changes are not possible once a reservation is made
Make the change but do not inform anyone else
What is the best way to end a guest's visit on a positive note?
Thank the guest sincerely, invite them to return, and wish them a pleasant day or evening
Simply say goodbye and move on to the next task
Wait for the guest to leave before clearing the table

Waiters / Head Waiters

Bartenders

Supervisors

Managers

Talent Lab

Assessment Results

Performance analysis for restaurant team candidates

No Candidate Selected

Select a role to view requirements

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Overall Score

No Data

Performance by Category

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Performance Comparison

Role Requirements

Select a role above to view requirements and competencies.

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Talent Lab

How it works

Host

Host Assessment

Waiters / Head Waiters

Waiter Assessment

Bartenders

Bartender Assessment

Supervisors

Supervisor Assessment

Managers

Manager Assessment

Assessment Results

Recent Candidates

No Candidate Selected

Performance by Category

Performance Comparison

Role Requirements

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