Title Page
-
Room
-
Conducted on
-
Prepared by
-
Room
-
Host Audit Name
Appearance & Timeliness
-
Did the host report to work at the<br>scheduled time?
-
Was the host properly groomed according<br>to standards?
-
Was the host in full uniform when<br>clocking in?<br>(uniform clean and pressed, nametag worn<br>correctly, shoes polished, had a pen, lighter,<br>wine opener, and basic card)
General Hotel Knowledge
-
Did the host know the basic of the day?
-
Did the host know the hotel WIG?
-
Did the host know the Banquet<br>Department WIG?
-
Did the host know if we are winning<br>or losing?
Job performance
-
Did the server properly set their table(s)?<br>a. Polished silver, all items on the table corresponding with the placements from the captain, no stains, no chips on the glasses, linen is presentable, chairs and equipment not damaged, etc<br>
-
Was the server lined up with a side napkin 15 minutes prior to the start of the function?
-
Did the server display clean as you go practices during the set up and the service?<br>a. Putting away used equipment, organize their tray for easy transport, not mixing unused food plates, carafes, coffee pots with the dirty dishes, etc.<br>
-
Did the server demonstrate teamwork with the other servers on their function?
-
Did the server provide meals (including special plates) to the entire table at once?
-
Did the server serve all food from the left side with their left hand?
-
Did the server serve women and children first?
-
Did the server clear all dishes from the right side?
-
Did the server engage and create a personal connection with the guests during the function?
-
Did the server complete all side work prior to beginning the closing checklist?
