Restaurant
Host or Hostess Service Standard Audit Checklist
- Guest acknowledged
with eye contact and smile within 10 feet.
- A
polite greeting and offer of assistance, etc. was made within 5 feet.
- Hostess was the
first one to speak to the guest and extended a warm greeting.
- Guest
name was obtained and passed off to the relevant team that would take care
of them during their experience.
- If
the restaurant was full and a wait was required, then the guest informed
of approximate seating time.
- Guest
was escorted to the table.
- Host
was knowledgeable and able to answer questions related to food promotions, menu items,
ingredients, preparation and also hotel facilities.
- Guest
was assisted to seat in the Chair.
- Table
settings were adjusted according to the number of guests being seated and
Table was fully set up.
- Menu
was presented to guest, For Dinner Wine or beverage list was presented.
- Host
was the last one to speak (kind comment, etc.)
- Guest
was thanked upon departure.
- Host
was well groomed, uniformed, name tag was
present.
- Staff
did not eat, drink, smoke or chew gum.
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