CEV FORM 2022 (AF)

1. Was the exterior of the restaurant clean and free of litter and debris? (Ea. was the lot and landscaping clean and litter free, drive-thru windows, and sidewalks<br>clean?)

2. Does the corral area appear clean, are the gates closed, and all containers covered?<br>

3. Were the employees’ uniforms clean and neat?

4. Did the employees interact with you in a polite, friendly, and effective manner?

5. Were the employees you came in contact with attentive to you as a customer?

6. Was your “Line Time” 70 seconds or less? (Line Time begins when your wheels stop<br>as the 3rd car behind the order point, not including the car at the order point, and<br>ends when you arrive at the order point. If the line is less than 3 cars behind the<br>order point, begin timing when your wheels stop.)

8. Was the COD operational and clean?

9. Did you receive all the correct food and drink items ordered?

11. Was the sandwich/entrée you received neat, hot, fresh, and did it taste good?

12. Were your French fries hot, salted, and crisp or your hash brown hot, crisp, and did<br>it taste good?

13. Were the drink/dessert items you received served at the correct temperature,<br>fresh, neatly prepared, and did it taste good?

1. Was the interior of the restaurant clean?<br>For example: the floors, front counter, windows, beverage station, tables, and seating.

2. Was the restroom clean, stocked, and in working order?

3. Were the employees’ uniforms clean and neat?<br>

4. Did the employees interact with you in a polite, friendly, and effective manner?

5. Were the employees you came in contact with attentive to you as a customer?

6. Did you observe the service team create a hospitality experience by demonstrating<br>to our guests hospitable behaviors such as g reeting customers, touching tables,<br>assisting guests at the kiosk when needed, interacting with and providing a farewell<br>to guests in a polite and friendly manner in the dining room? Note: This question<br>should assess the overall hospitality experience of the restaurant. All behaviors do<br>not need to be observed to assess this question as “Meets Standards.”

7. Does the Guest E xperience Safety and Sanitation Leader / Table Server or member<br>of the service team consistently check back in with guests after delivering food to<br>the table to ensure the guest has everything they need?

8. If Guest Experience Safety and Sanitation Leaders a represent, are they wearing a<br>uniform that differentiates them from the Crew and managers? Is the uniform they<br>are wearing clean and neat?

9. Was your “Wait Time” 90 seconds or less? (Timing begins when you get in line and<br>ends when you arrive at the order point.)

10. Was your “Service Time” 90 seconds or less? (Timing begins when the receipt<br>prints and ends when the last item is presented to you.)

11. Was your Fulfillment T ime 45 seconds or less? (Timing begins when your entire<br>order is ready to be delivered to you and ends when you receive your entire order<br>at the table.)

12. Did you receive all the correct food and drink items ordered?

13. Did you receive/were you able to access a ll the condiments you requested, along<br>with napkins, straws, and stirrers?

14. Was the sandwich/entrée you received neat, hot, fresh, and did it taste good?

15. Were your French fries hot, salted, and crisp or your hash brown hot, crisp, and did<br>it taste good?

16. Were the drink/dessert items you received served at the correct temperature,<br>fresh, neatly prepared, and did it taste good?