Bistro Steps of Service

• Conducted on

  Date

• Associate

  Select Andrew Marlon Vivi Yari Stefan Jessie

  • Andrew
  • Marlon
  • Vivi
  • Yari
  • Stefan
  • Jessie

• Prepared by

  David

  Mike

  Maria

  Danny

• Greeted and welcomed the guest to the Bistro using the 15/5 rule.

  Yes

  No

  N/A

• Shared information about the Bistro menu and offered a recommendation.

  Yes

  No

  N/A

• Associate was able to answer questions about the menu.

  Yes

  No

  N/A

• Presented up sell options to the guest.

  Yes

  No

  N/A

• Repeated order after entering in POS to ensure accuracy.

  Yes

  No

  N/A

• Asked guest if they will be dining with them in the Bistro or taking it to go. (not; is this for here or to go?)

  Yes

  No

  N/A

• Stated the check total and presented the check.

  Yes

  No

  N/A

• Presented the table number to the guest and explained how to use it.

  Yes

  No

  N/A

• Thanked the guest.

  Yes

  No

  N/A

• Invited the guest back for AM or PM and mentioned 2 elements of the Bistro.

  Yes

  No

  N/A

• Associates looked for wasy to add value for the guest and enhance the experience.

  Yes

  No

  N/A

Operations Observations

• Associate who delivered food to guest repeated the order to ensure accuracy

  Yes

  No

  N/A

• When the order/delivery was completed, the table number was removed.

  Yes

  No

  N/A

• Associates grooming and uniforms meet standards

  Yes

  No

  N/A

• Food was delivered in 8 minute timeframe (AM) and 12 minutes for PM with all condiments/utensils

  Yes

  No

  N/A

• Bistro front counter was clean and well stocked

  Yes

  No

  N/A

• Bistro FOH guest seating was clean and well presented

  Yes

  No

  N/A

• Bistro back counter was clean and well presented

  Yes

  No

  N/A

• Bistro FOH atmoshpere was set appropriately (TV, LIghts, Music)

  Yes

  No

  N/A

• Bistro associate appear to be following food safety standards (gloves, hand washing, cleanliness)

  Yes

  No

  N/A