CQT - CQSMA Training (V2)

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Are they aware of how quickly you should acknowledge customers at the bar?

  Yes

  No

  N/A

• Are they aware of how quickly a customer should be served at the bar?

  Yes

  No

  N/A

• Do they know what they should ask customers every time they buy a breakfast? (Upsell blackpudding)

  Yes

  No

  N/A

• Do they know what they should ask customers every time they buy a coffee? (Cake)

  Yes

  No

  N/A

• Do they know what they should ask customers every time they buy a steak? (Sauce&onion rings)

  Yes

  No

  N/A

• Do they know what they should ask customers every time they buy food in general? (Desserts)

  Yes

  No

  N/A

• Do they know what part of the order to read back to the customers? (Food only)

  Yes

  No

  N/A

• Do they know when to read back food orders? (Before taking payment)

  Yes

  No

  N/A

• Do they know what to tell the customer after they have took their order? (How long Food is/cutlery will be out with the meal)

  Yes

  No

  N/A

• Do they know what product not to sell if a customer asks for lager? (Fosters)

  Yes

  No

  N/A

• After 11pm on a Friday & Saturday do they know what they should ask all customers? (Jagerbombs)

  Yes

  No

  N/A

Floor and food service

• Can they explain what you should always have on you while working on the floor? (Pager, spray/cloth, apron/utility belt)

  Yes

  No

  N/A

• Do they know when to complete a check back? (2-4minutes)

  Yes

  No

  N/A

• Do they know when to clear a table? (Within 5 minutes of the last person finishing)

  Yes

  No

  N/A

• Can they explain how to reset a table correctly? (Wipe table, reset POS, check condiments, sweep if needed, chairs pushed in)

  Yes

  No

  N/A

Toilet Checks (Are they able to list the jobs that they need to complete when doing a toilet check??)

• Gents toilets to be mopped every hour (spraying with odour eliminator then mopping)

• All toilet roll holders full

• Soap full

• Around the sinks dry

• Floor swept

What to do when no customers to serve? (Can the employee list them??)

• Fill the ice dumps

• Restock fruit

• Wipe the bar down

• Clean and put out glasses

• Complete the daily cleaning job

• Help on the floor

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