Title Page
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Audit Date & Time
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Conducted by
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Location
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Lady or Gentleman audited
Standards
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* Telephone conversation is calm and clear
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Staff is highly articulate and avoids slang and excessive use of phrase-fragments
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Staff is polite and maintains a gracious tone and appropriate pace throughout the interaction
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Staff readily smiles and maintains an engaging expression
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Staff makes eye contact and keeps focus on the guest
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* Staff exhibits a genuine sense of interest and concern for the guest and/or demonstrates anticipatory service when appropriate and helpful
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Ordertaker inquires about dietary restrictions, preferences or allergies or proactively acknowledges these if previously made known
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If dietary restrictions, preferences or allergies are made known and a dish modification is required, staff appropriately acknowledges these when serving the meal
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* It is not necessary to prompt staff, as they have anticipated all requirements and automatically provided or offered them
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* Cross-departmental channels of communication among staff are consistent and complete
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Staff performs the requirements of their department knowledgeably and proficiently. Staff can capably answer questions about the entire hotel or obtains effective and prompt assistance
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* Staff consistently and respectfully personalizes interactions, addressing the guest in accordance with their preference, if known
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Staff closes interactions with polite, appropriate remarks
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All staff encountered are wearing clean and well-fitted uniforms
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Staff’s appearance is consistent with the property style and demonstrates a strong sense of personal care and hygiene
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Staff maintains alert posture and behaves professionally in view of the guest
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* Staff does not decline any request without offering appropriate alternatives
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Menu includes at least two high quality health-conscious beverages
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Menu offers a variety of nutritionally focused options; dietary restrictions are considered
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* Menu provides an exceptional variety, including concept-driven specialty dishes
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Ordertaker can helpfully discuss details of foods and beverages
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Estimated delivery time is quoted and order is received within five minutes of that time, not earlier or later
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Lunch and dinner are served within 40 minutes; breakfast is served within 30 minutes
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* Staff conveniently sets the table so the meal is ready to begin; all serviceware is neatly arranged
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* If in-room service is provided, beverages are opened and poured in the room
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* If in-room service is provided, wine by the glass is presented in a bottle and poured in the room
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* If in-room service is provided, chair(s) is brought to the table and the seating arrangement is fully comfortable
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Food presentation is precise and carefully plated
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Hot foods and beverages are hot when served; frozen items are firm at the time of consumption
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Foods and beverages are fresh and use high quality ingredients
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Foods are flavorful and well-seasoned/balanced
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Portions are appropriate
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Cooking is executed properly and as requested
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All ordered items are accurately served
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* Condiments are elegantly presented
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* It is possible to receive a selection of specialty coffees and teas at any time
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* Coffee and tea service is presented in a refined manner
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* Tray or in-room dining cart is in excellent condition and completely clean
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* Cloth napkins, tablecloths and liners used are in excellent condition, clean and pressed
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* Serviceware is in excellent condition, completely clean and hygienic in appearance
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* Serviceware is of excellent quality and cohesive in appearance
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All proper cutlery is provided
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Removal of soiled dishes occurs within 12 minutes or within five minutes of the pre-arranged time
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* When collecting the dishes, staff returns the room to its original appearance
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The service is handled without excessive delays or interruptions
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Menu offerings include sustainably sourced options
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Efforts are made to reduce single-use plastic