Room Service Order Delivery Service Standard checklist

• Tea & Coffee service was available 24 X 7 and delivered within 10 to 15 minutes.
• Order was delivered at time quoted by order taker, in case of any delay then the same was informed to the guest with an apology.
• Food was delivered Not earlier or later than 5 minutes before/after time quoted.
• Server spoke first and extended a warm greeting.

• Guest name used at least one time during delivery process.
• Morning newspaper was delivered with breakfast in case not yet collected by the guest.
• Server asked where guest would like to enjoy meal, suggestions offered if guest was uncertain.
• Server set up order and removed plastic wraps, caps and plate covers.
• Hot food was served hot, cold food was served cold.
• Food items tasted and looked fresh, Also prepared to requested order.
• Presentation of food was appealing, attractive and portions were adequate, consistent.
• Beverages served as requested and served at correct temperature.
• Beverages were well prepared, fresh, and garnished.
• Server introduced each item ordered and Server offered to pour beverages.
• Server was skilled at presenting, opening, and serving wine.
• Server engaged guest in light conversation and inquired about their experience at the hotel while setting up the order.
• Guest was advised of the actual time that the order would be delivered, 20 minutes for breakfast and 30 minutes for lunch and dinner.
• All ordered items were present along with appropriate condiments and tableware.
• Server was able to answer basic questions about the hotel services, facilities and operating hours of restaurants.
• Server addressed further needs and asked if anything else was required.
• Check neatly presented in a clean folder with a hotel/restaurant pen.
• Check accurately totaled, properly itemized, no missing items.
• If called for, room service order is removed within 15 minutes.
• During tray/table removal, server asked if guest enjoyed their meal.
• During tray/table removal, used and dirty dining tables/trays were removed from the corridor immediately.

• The server was well groomed, uniformed, name tag was present.
• Staff did not eat, drink, smoke or chew gum.
• The speed of service adapted to the environment and the needs of the guest.
• Server was the last one to speak and guest was thanked.

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