Friday, October 14, 2022

 

Restaurant Server or Maître d' Audit Control Checklist

  • The server approached the table within 2 minutes of seating with a smile and eye contact.
  • The server was the first one to speak and extended a very warm welcome.
  • Offers coffee, water or other beverages during the initial greeting. 
  • The server was knowledgeable and able to answer basic questions about the hotel.
  • Latest food promotions were described and Beverages served according to orders, without prompting within 2 minutes.
  • Server inquired if the guest was ready to order when delivering beverage.
  • The server had good knowledgeable of menu items and preparation, particularly of vegetarian dishes and any food items that may contain common allergens.
  • The server asked relevant questions and Special requests were met with an everything is possible attitude.
  • Server recommended accompanying items.
  • Starter course(s) presented within 10 minutes of ordering.
  • Main course placed in front of guest correctly and sequentially, without prompting.
  • Main course presented within 15 minutes from starter delivery or from order if no starter ordered, or guest advised if additional time was necessary.
  • Ascertained that expectations were met during each course by asking specific questions.
  • Additional beverages offered before first beverage was finished and served in 2 to 3 minutes.
  • Table cleared and straightened once all guests have finished eating, but individual plates were removed as finished.
  • Dessert was offered and Dessert served within 10 minutes of ordering, as ordered, with appropriate sides.
  • Dessert plates was removed, table maintenance completed.
  • Final Check or bill neatly presented in 3 minutes in a clean holder with a hotel/restaurant pen. (For Breakfast bill need to be presented along with the ordered meal.)
  • Bill was accurately totaled, properly itemized and with no missing or incorrect items.
  • Payment was collected within 3 minutes and Server returned with change or charge within 3 minutes.
  • Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.
  • Staff well groomed, uniformed, nametag was present.
  • Staff was courteous and articulate and anticipated guest needs.
  • The speed of service adapted to the environment and the needs of the guest.

 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com

 

 

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