Angus Steakhouse Stationery Order

• Order Request

• Please enter the month and the words Stationery Check as the reference.
  
  For example 'November Stationery Check'
  
  This will be the title of the document so must be completed clearly.

• Reference

• Conducted on

  Date

• Site

Consumables

• Preparing cutlery wrapped in napkins with a napkin ring forms part of a servers side duties. Ensure sufficient are prepared prior to commencement of trade.

• Napkins in stock

• Quantity required

• Napkins rings

• Quantity required

• Butter Lids in stock

• Quantity required

• All drinks with the exception of wine should be served with a drinks coaster. During the lunch period coasters can be set out on each table.
  
  In the evening the servers and runners should carry coasters and place them under the drinks when serving them.

• Are the coasters being used?

  Yes

  No

  N/A

• Drinks coasters in stock

• Quantity required

Menus

• The host should take the customers to the table and hand them an open menu. Ladies should always be offered the menu first.
  A professional host will always direct the customers attention to 'their favorite' dishes on the menu.

• Main menus in stock

• Quantity required

• Dessert menus should be placed on the table in a clean menu holder Sunday - Thursday 11.30 - close.
  
  On Friday and Saturday the dessert menu should be placed in the dessert holder from 11.30 -18.30. After this time a sever should present the menu to customers as instructed at the pre-shift meeting.

• Are the dessert menus being used correctly?

  Yes

  No

  N/A

• Dessert Menu in stock

• Quantity required

• Takeaway menus should be available at the front door and given to any customer looking at the menu. The hope is that the customers will take the menu away and then return later. The host should be responsible for the distribution of the takeaway menus.
  
  At the same time the takeaway menu should be placed in the bill folder with a copy of the bill.

• Are the takeaway menus being distributed correctly

  Yes

  No

• Takeaway menu in stock

• Quantity required

• Breakfast menus should be placed on the tables from open until 11.30 each day.

• Are breakfast menus being used correctly

  Yes

  No

• Breakfast menu in stock

• Quantity required

• A server should hand a copy of the wine menu to the customer and should recommend a wine. The recommendation should be intelligent and demonstrate knowledge.

• Are servers handing customers wine menus and recommending?

  Yes

  No

  N/A

• Wine menus in stock

• Quantity required

• A judgement should be made whether the junior is a child 0-7 or a young adult 7-14
  
  There is no need to ask, just place the appropriate menu in front of the junior as you judge best. If a parent or child doesn't want the menu they are given they can ask for another. They should never have to ask for a children's or young adults menu.
  
  Don't forget - a junior eating from a menu they like will take less time than one eating food perhaps from a main menu that they don't like and therefore the cover turn time should not be affected.

• Are the hosts using the children's and young adults menu correctly?

  Yes

  No

  N/A

• Children's menus in stock

• Quantity required

• Young adults menus in stock

• Quantity required

• The host should identify what country our customers are from when they first arrive and should automatically give them at least one appropriate language menu.
  
  A customer should never have to ask for a language menu.

• Are the language menus being used correctly?

  Yes

  No

  N/A

• Language menus in stock

• French menu in stock

• Quantity required

• German menu in stock

• Quantity required

• Italian menu in stock

• Quantity required

• Spanish menu in stock

• Quantity required

• Russian menu in stock

• Quantity required

• Arabic menu in stock

• Quantity required

Stationery

• The trip advisor / Facebook cards are a powerful tool used to capture the goodwill of our customers and help us to spread the word.
  
  The server should take the customers order and then repeat back the order. After this they should hand the Facebook / trip advisor card to the customer saying
  
  "if you take a photo of you and your meal and post it on facebook you could win a meal".
  
  Putting these cards in the bill folder is too late for a customers to take a photo of the food and enter the competition.

• Are the Facebook / trip advisor cards being handed out correctly.

  Yes

  No

• Trip advisor / facebook business cards in stock

• Quantity required

• Any contractor entering and leaving the building must sign in and out of the visitor book. The visitor book should be kept at the front door.

• Visitor books in stock

• Quantity required

• Telephone books in stock

• Quantity required

• The cleaning inspection book should be completed by the manager each day and should identify cleaning issues to be resolved by the cleaners. Should issues continue the book has an escalation section to raise the matter with the supervisor and your operations manager.

• Is the cleaning book being used correctly.

  Yes

  No

• Cleaning Inspection Books in stock

• Quantity required

• Purchase Order books in stock

• Quantity required

• Waiter pads in stock

• Quantity required

• Waiter pad pages in stock

• Quantity required

A boards

• The rules:
  
  Where there is only one ABoard
  
  Between open and 11.30 the breakfast ABoard should be displayed on one side and the serving until on the other
  
  Between 11.30 and close the serving till ABoard should be displayed on one side and the steak from on the other.
  
  Where there are two ABoards:
  
  One ABoard should have serving till on both sides and this should be on display between open - close.
  
  
  On the other A board between open - 11.30 the breakfast ABoard should be displayed on both sides.
  
  On the other A board between 11.30 - close the steaks from aboard should be displayed on both sides.
  

• Are the correct ABoards being displayed at the correct times.

  Yes

  No

• Steak from 17.50 A board in stock

• Quantity required

• Breakfast a board in stock

• Quantity required

• Serving till ..... a board in stock

• Quantity required

Menu boxes

• Main menu boxes clean and new looking

• Quantity required

• Interior upright window menu boxes clean and new looking

• Quantity required

• Exterior angled menu boxes clean and new looking

• Quantity required

Promotional

• Toilet door - promotional poster in place

• Quantity required

TV Screens

• Does the site have a TV screen

  Yes

  No

  N/A

• Are the screens switched on

  Off

  On

• Are the screens showing the correct information for the time of day

  Yes

  No

  N/A

• Red logo'd balloons in stock

• Quantity required

• White logo'd balloons in stock

• Quantity required

• Black logo'd balloons in stock

• Quantity required

Placemats

• Placemat rules:
  
  Tables of two should be setup with
  1 x Wine
  1 x Main Course
  
  Tables of four should be setup with
  1 x Wine
  2 x Main Course
  1 x Sweet potatoes
  
  Promotional placemats should replace the sweet potatoes as and when instructed.

• Are the placemats being used correctly

  Yes

  No

  N/A

• Ribs placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

• Lamb placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

• Speciality steaks placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

• Sweet potato placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

• Angus wine placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

• Christmas placemats in stock

• Are the placemats being used correctly

  Yes

  No

  N/A

Sign off

• Once this form has been completed please sign and email to your operations manager.

• Signed by

  Sign