Titelseite

  • Durchgeführt von

  • Durchgeführt am

  • Restaurantname

Service

  • IRD. 015 - Efficiency - Was the order served in the standard time? (Breakfast order card - 5 minutes of requested time. Telephone orders - Breakfast 25/30 minutes for urban/resort; Lunch/Dinner 30/40 minutes for urban/resort).

  • IRD. 016 - Efficiency - If an estimated delivery time was given, was the order served within 5 minutes of the stated time?

  • IRD. 017 - Service - Did the employee knock on the door/ring the doorbell and if required wait 10 seconds, and then knock on the door/ring the doorbell again and announce their department before entering the room?

  • IRD. 018 - Service - If a newspaper was on the door did the employee bring it in with the tray?

  • IRD. 019 - Service - Did the employee ask where the guest would like the tray/trolley to be placed?

  • IRD. 020 - Service - Did the employee secure the table leaf and set the table?

  • IRD. 021 - Service - Did the employee position the chairs accordingly?

  • IRD. 022 - Service - Did the employee make every effort to ensure the guest was comfortable?

  • IRD. 023 - Service - Did the employee offer to pour the beverages, remove the cloche/s and stancap/s as applicable?

  • IRD. 024 - Efficiency - Did the employee confirm the order and was it correct and complete?

  • IRD. 025 - Service - Did the employee inform the guest of tray/trolley collection procedures or was a tray removal card present?

  • IRD. 026 - Efficiency - Was the bill clearly itemized and correct and was it promptly presented and collected?

  • IRD. 027 - Service - Did the employee offer a sincere farewell at the end of the conversation and show appreciation?

  • IRD. 028 - Efficiency - If tray/trolley removal was requested, was it collected within 10 minutes for urban hotels and 15 minutes for resort hotels?

Behavioural Standards

  • IRD. 029 - Emotional Intelligence - Were employees well groomed and neatly presented in clean, well fitted uniforms and, if applicable, wearing name badges?

  • IRD. 030 - Emotional Intelligence - Was the employee’s speech clear and use of English adequate to be fully understood?

  • IRD. 031 - Emotional Intelligence - Did the employees engage in a well-paced, natural (non-scripted, jargon/slang free), friendly and interested manner?

  • IRD. 032 - Emotional Intelligence - Did the employee use the guest's name naturally and discreetly without overusing it?

  • IRD. 033 - Emotional Intelligence - Did the employee display a high level of confidence when carrying out his/her duties?

  • IRD. 034 - Emotional Intelligence - Was the employee able to confidently answer questions about other hotel facilities or immediately find out the information required?

  • IRD. 035 - Emotional Intelligence - Was service anticipatory/intuitive and where required adapted/adjusted to meet the guest's needs (i.e. guest should not have to request service at any point)?

  • IRD. 036 - Emotional Intelligence - Did the employee make every effort to meet the guest's requests or offer a suitable alternative?

  • IRD. 037 - Emotional Intelligence - Did an employee personalize the interaction in any way and engage the guest as an individual?

  • IRD. 038 - Emotional Intelligence - Did employees collaborate seamlessly to ensure service was organized and professional without being intrusive or repetitive?

  • IRD. 039 - Emotional Intelligence - Did the employee actively listen, avoid interrupting and give the guest their undivided attention (i.e. the guest should not have to repeat themselves)?

  • IRD. 040 - Emotional Intelligence - Did employees maintain alert postures and respect the guest's presence when interacting with each other?

  • IRD. 041 - Emotional Intelligence - Where applicable, did the employee display self-control and empathy in challenging interactions and offer a suitable alternative/resolution?

Menu and Food

  • IRD. 042 - Product - Was the menu/wine list clean, in good repair, grammatically correct and easy to read?

  • IRD. 043 - Product - If special dietary requirements were provided at any point during stay, were they automatically acknowledged?

  • IRD. 044 - Food - Was the food presented in an appealing manner and did it directly resemble its description from the menu?

  • IRD. 045 - Food - Was the food fresh and of good flavor?

  • IRD. 046 - Food - Was the texture of the food appropriate?

  • IRD. 047 - Food - Was the food cooked as requested and served at the correct temperature?

  • IRD. 048 - Food - Were portions of acceptable/generous size?

  • IRD. 049 - Food - Was a selection of specialty teas/coffees available and was the coffee/tea hot and freshly brewed?

  • IRD. 050 - Food - Were at least two fresh juices available?

  • IRD. 051 - Food - Were breads/bakery items of excellent quality?

Tray / Trolley layout

  • IRD. 052 - Product - Was the room service tray/trolley clean and in good repair?

  • IRD. 053 - Product - Were the tablecloth/place mat/napkin clean, pressed and free of any stains/tears (paper not acceptable)?

  • IRD. 054 - Product - Were the correct cutlery, crockery and glassware provided and were they clean and in good repair?

  • IRD. 055 - Food - Was the butter fresh and well presented (i.e. no blister packs but premium wrapped butters acceptable)?

  • IRD. 056 - Product - Were salt and pepper cruets available and if so were they clean and full?

  • IRD. 057 - Product - Was a fresh floral/table decoration present?

  • IRD. 058 - Service - Was all plastic/paper/foil wrapping removed before entering the room?

  • IRD. 059 - Service - Were the appropriate condiments/sauces served with the meal and were they decanted into the appropriate dishes or in miniature form?

  • IRD. 060 - Service - Were milk/cream and a full sugar selection (i.e. white, brown and sweetener) offered with the coffee/tea?

  • IRD. 061 - Product - In the case of breakfast was there a minimum of three different preserves available (honey is acceptable)?

Primary Emotion

  • In Room Dining - My primary emotion was:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.