Dining Hall Opening Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

• Music is on

  Yes

  No

  N/A

• Adequate lighting in both buffet and dining areas

  Yes

  No

  N/A

• Air conditioning is set to 23 degrees (not too cold or warm)

  Yes

  No

  N/A

• Guest toilets are ready to use, equipped and no bad odur

  Yes

  No

  N/A

• At the entrance, sufficient face mask, sanitizer and COVID protocol notice placed neatly

  Yes

  No

  N/A

• Fire exit doors is clear and doors to prevent flies or insets to enter is closed

  Yes

  No

  N/A

• Dining hall entrance area is clean and arranged

  Yes

  No

  N/A

• Dining hall floor and walls clean

  Yes

  No

  N/A

• Tables are chairs well aligned and table base without any dust or dirt

  Yes

  No

  N/A

• Tables and chairs in good condition and not wobbly or damaged

  Yes

  No

  N/A

• Table set up is complete and all aligned the same with QR code, napkin holder, salt & pepper with optional tooth pick holder

  Yes

  No

  N/A

• If any maintenance requests or work orders, they are completed and fixed

  Yes

  No

  N/A

Outdoor Check

• All outdoor furnitures well aligned

  Yes

  No

  N/A

• No left overs or dirty ashtrays

  Yes

  No

  N/A

• Umbrellas are open by 8am

  Yes

  No

  N/A

• Communicate directly with housekeeping for cleaning

  Yes

  No

  N/A

Buffet Check

• Buffet is set with adequate mise en place

  Yes

  No

  N/A

• Buffet clothes are clean and free of stain or holes

  Yes

  No

  N/A

• Chafing dishes and elevations are sparkle and in good condition

  Yes

  No

  N/A

• Buffet tags ready and cut in to correct shape or size

  Yes

  No

  N/A

• Buffet tags are correct against physical dish and all allergens noted

  Yes

  No

  N/A

• Buffet tag holders are clean not not sticky

  Yes

  No

  N/A

• Chafing dishes at correct temperature and fueled sufficiently

  Yes

  No

  N/A

• Condiments for required dishes are available

  Yes

  No

  N/A

• Food is well presented with appropriate garnish

  Yes

  No

  N/A

• The look and feel of the buffet, elevations and overall appearance satisfying

  Yes

  No

  N/A

• Correct service cutlery used for dishes

  Yes

  No

  N/A

• Buffet decorations and signage matching concept or food

  Yes

  No

  N/A

• If two sections of the buffet, both identical and matching

  Yes

  No

  N/A

• Refilling of buffet done in a timely manner. No empty dishes at any time until closing

  Yes

  No

  N/A

• Hot sauces served from a proper ladel

  Yes

  No

  N/A

• No plastic covers or wraps on buffet dishes

  Yes

  No

  N/A

Grooming Check

• All staff with clean and well pressed uniform

  Yes

  No

  N/A

• Clean shaven and hair well combed

  Yes

  No

  N/A

• Polished shoes with black or white sox

  Yes

  No

  N/A

• Wearing name badge if applicable

  Yes

  No

  N/A

Beverage Section

• All fridges are sufficiently filled and item labels facing guests

  Yes

  No

  N/A

• Fresh juices chilled with appropriate tag

  Yes

  No

  N/A

• Detox juice chilled and appropriate tag

  Yes

  No

  N/A

• Beverage station kept clean, organized and clothing always clean

  Yes

  No

  N/A

• Coffee machine cleaned and adequately set for service

  Yes

  No

  N/A

• Coffee is fresh, taste good and hot

  Yes

  No

  N/A

• Service trays ready and on each pile not more than 20 trays

  Yes

  No

  N/A

• Water dispenser is is ready and filled

  Yes

  No

  N/A

• Glassware checked and no bad odor or egg smell

  Yes

  No

  N/A

• Tea and coffee cups checked and no dirty marks

  Yes

  No

  N/A

• Walls behind beverage station checked and cleaned

  Yes

  No

  N/A

• Garnishes for beverages, fresh mint, lime and ginger ready

  Yes

  No

  N/A

Dessert and Fruit Section

• All cut fruits fresh and garnished

  Yes

  No

  N/A

• Bananas are always yellow and easy to consume. No green bananas at anytime

  Yes

  No

  N/A

• Whole Fruits always refilled and no empty baskets

  Yes

  No

  N/A

• Whole fruits with no label on it and not mashed or over riped

  Yes

  No

  N/A

• Breakfast pastries stacked neatly and presentable

  Yes

  No

  N/A

• Desserts and cakes garnished and all looks identical

  Yes

  No

  N/A

• Dessert display looks appealing, well presented and placed neatly

  Yes

  No

  N/A

Carving Station and Live Station

• Carving station and board set with appropriate garnish, sauces and condiments

  Yes

  No

  N/A

• Carving lights on and heated

  Yes

  No

  N/A

• No left overs or dirts around carving section

  Yes

  No

  N/A

Generic Duties

• Ensure staff do not self-serve during operation while guest is still serving buffet

  Yes

  No

  N/A

• Staff to refrain from hiding beverages, consume beverages or food behind service or buffet stations

  Yes

  No

  N/A

• No used paper tissues left on buffet tables or prep tables

  Yes

  No

  N/A

• Table clearance done immediately and in a timely manner

  Yes

  No

  N/A

• Table clearing, cleaning and resetting done appropriately

  Yes

  No

  N/A