Question 1

It's a Friday at peak, every table is full, and a big party walks in without a reservation. What do you do?

Accepted Answer

This is the job in one moment. They want to know if you'll give an honest wait time, keep the guest from walking out, and not promise a table that doesn't exist. Greet them right away, even if you're on the phone, with a smile and a quick 'I'll be right with you' Check the floor and the reservation book before quoting a time, and add a few minutes of cushion Offer the bar or a spot to wait, and take a phone number if you use a text-back waitlist Tell them the truth if a big table won't open soon, and suggest a time to come back or a split table if the kitchen allows it Check back with them while they wait so they don't feel forgotten

Question 2

How do you decide which server gets the next table?

Accepted Answer

Seating rotation is the host's real technical skill. Servers depend on it for their tips, and an unfair rotation causes fights on the floor. Explain that you follow a rotation so each section gets tables in turn Say you watch how many tables each server already has open and how recently they were sat, not just whose turn it is Mention avoiding double-seating or triple-seating one server at the same moment Show you'd adjust for a large party, a guest's request, or a server who's in the weeds, and tell the manager when you break rotation

Question 3

What reservation or waitlist systems have you used?

Accepted Answer

They want to know how much training you'll need. Most restaurants run the stand from a tablet, and learning it fast matters. Name the system you've used, such as OpenTable, Resy, Yelp Guest Manager or Toast Tables Describe what you did in it: booking, marking tables as seated or cleared, texting guests when their table's ready If you haven't used one, say how you'd learn it quickly and point to another system you picked up fast, like a point-of-sale screen at a coffee shop

Question 4

Tell me about a time a guest was angry with you. What happened?

Accepted Answer

Hosts take the first hit for long waits, lost reservations and bad tables. They want a real story, not a promise that you're good with people. Pick a real moment, from a restaurant or any customer-facing job, and set it up in a sentence or two Say what you did first: listened, apologized without arguing, and didn't take it personally Explain the fix you offered and when you brought in a manager Finish with how it ended and what you'd do the same way next time

Question 5

A guest says they have a reservation, but you can't find it anywhere. How do you handle it?

Accepted Answer

This happens all the time, and it's where hosts either calm things down or make them worse. Stay calm and search a few ways: last name, first name, phone number, the wrong day or a sister location Never tell them they're wrong, even if they booked somewhere else Seat them if you can, or give them an honest wait and make it comfortable Let the manager know so they can decide on a comp or a drink if it's warranted

Question 6

A server comes to the stand and says you've given them too many tables at once. What do you say?

Accepted Answer

You'll work with servers every shift, and some of them will be frustrated with you. They want someone who can take feedback without starting a fight. Listen and take it seriously instead of getting defensive Look at the floor with them and check whether they're right Adjust the next few seatings and let them know you've got it If it keeps happening or gets heated, bring it to the manager after the rush, not in front of guests

Question 7

How do you quote a wait time when you're not sure?

Accepted Answer

Wait quotes are the promise the host makes on behalf of the whole restaurant. A bad one sets up the server and the kitchen to fail. Look at which tables are on dessert or have the check down Ask a server or the busser how close a table is if you can't tell Pad the time a little so the table's ready early, not late Update the guest if the time changes instead of letting them find out

Question 8

The phone's ringing, there's a line at the door, and a server needs you. What do you do first?

Accepted Answer

This is the most common host rush. They want to see how you set priorities under pressure. Acknowledge the guests in front of you first with eye contact and a quick greeting Answer the phone and ask the caller if they can hold for a moment Seat or check in the person at the front, then return to the caller Tell the server you'll be right there, or signal a manager or second host for help

Question 9

What does a good greeting sound like to you?

Accepted Answer

The greeting is the first thing every guest remembers. They want to hear that you understand why it matters, and maybe hear you do one. Greet within a few seconds of the door opening, even if you're busy Use a warm, simple line and a real smile, not a script read at the floor Ask about the reservation and party size naturally, and use their name once you have it Be ready to say it out loud right there if they ask

Question 10

What would you do if you saw a table sitting dirty for a while and no busser around?

Accepted Answer

At a lot of restaurants, hosts help reset tables. They want someone who doesn't say 'not my job'. Let the busser or manager know first so it doesn't happen again Grab a bus tub and clear it yourself if the stand is covered Reset it to the house standard: wiped, set, chairs pushed in Mark it as open in the system so it gets sat right away

Question 11

Why do you want to be a host here?

Accepted Answer

They want to know if you'll stick around and if you actually looked at the place before walking in. Mention something specific about the restaurant, like the style of food, the room or how the staff treated you when you ate there Say what you like about the work itself: talking to people, keeping a busy room organized If you want to become a server later, say so, since many managers promote hosts they trust

Question 12

Can you work weekends, holidays and closing shifts?

Accepted Answer

Those are the busiest shifts and the hardest to staff. Your answer here can decide the interview. Be direct and honest about your real availability Point out the shifts you can cover that other people often can't If you have limits, name them clearly now so there's no surprise on the schedule

Host interview questions and how to answer them

The 8 questions you will almost certainly get

A forgettable answer, and a better one

"It's a Friday at peak, every table is full, and a big party walks in without a reservation. What do you do?"

"How do you decide which server gets the next table?"

Questions to ask them

Need more Host interviews to prep for?

The question	What they want to know	Your angle
It's a Friday at peak, every table is full, and a big party walks in without a reservation. What do you do?	This is the job in one moment. They want to know if you'll give an honest wait time, keep the guest from walking out, and not promise a table that doesn't exist.	Greet them right away, even if you're on the phone, with a smile and a quick 'I'll be right with you'
How do you decide which server gets the next table?	Seating rotation is the host's real technical skill. Servers depend on it for their tips, and an unfair rotation causes fights on the floor.	Explain that you follow a rotation so each section gets tables in turn
What reservation or waitlist systems have you used?	They want to know how much training you'll need. Most restaurants run the stand from a tablet, and learning it fast matters.	Name the system you've used, such as OpenTable, Resy, Yelp Guest Manager or Toast Tables
Tell me about a time a guest was angry with you. What happened?	Hosts take the first hit for long waits, lost reservations and bad tables. They want a real story, not a promise that you're good with people.	Pick a real moment, from a restaurant or any customer-facing job, and set it up in a sentence or two
A guest says they have a reservation, but you can't find it anywhere. How do you handle it?	This happens all the time, and it's where hosts either calm things down or make them worse.	Stay calm and search a few ways: last name, first name, phone number, the wrong day or a sister location
A server comes to the stand and says you've given them too many tables at once. What do you say?	You'll work with servers every shift, and some of them will be frustrated with you. They want someone who can take feedback without starting a fight.	Listen and take it seriously instead of getting defensive
How do you quote a wait time when you're not sure?	Wait quotes are the promise the host makes on behalf of the whole restaurant. A bad one sets up the server and the kitchen to fail.	Look at which tables are on dessert or have the check down
The phone's ringing, there's a line at the door, and a server needs you. What do you do first?	This is the most common host rush. They want to see how you set priorities under pressure.	Acknowledge the guests in front of you first with eye contact and a quick greeting