Audit
Can locate the "Dining Room Cheat Sheet"
Has a strong knowledge of priority levels starting with the performing guest 1st needs such as refills, and when to take an order, etc.
- This is the point in which they should demonstrate their knowledge of the priorities on the cheat sheet. Use of the sheet is an approved technique for accomplishing this
Knows how to clean a table area
- wipe entire table with wipes
- wipes under table topper and flower vase
- wipes off any residuals on table topper
- wipes any sauce or deposits existing on sides of table
- wipes chair/booth cushion and back
- wipes table and chair legs
- wipes booth crack
- resets the table correctly including details such as the table topper being on the correct picture
Demonstrates working knowledge of floor cleaning priorities
Slow Period: Gets all items off floor and any spill staining or dark spots from shoes
Busy Period: Gets larger items off floor as needed until more help arrives or it slows down
Slow periods: Spends time cleaning around tables and chairs, around condiment bar, and front counter
- Pulls out MopIt or deeper cleaning tools if necessary
Shows a sense of urgency in movement
- Should clean tables quickly
- Walk with pace
- empty trash and replace in an appropriate amount of time
- move quickly between table touch-ins
- etc.
Understands tertiary goals and when to get to them
- vacuuming rugs
- windows
- play area
- condiment bar
Changes trash cans according to procedure
- Uses rolling dolly (if applicable)
- Covers trash hole in dining room
- Ties off trash and places it in cart
* If cart is full, they place trash out of doorway and communicates with the kitchen a trash run is needed
- washes hands after replacing can
Keeps high chairs clean and stocked with a placemat
Is aware of the restroom timer and cleans the restroom properly
- picks up debris on floor
- checks changing table
- cleans a dirty toilet
- checks sink counter
- checks mirror
- ensures soap, sanitizer, paper towels, and toilet tissue is stocked
Finds opportunities to provide 2MS
Including: refills from table, trashing trays for guests, carrying trays for high needs guests, carrying out mints, making emotional connections, pepper for salads, etc.
Has a posture of service and welcoming disposition. This includes greeting entering guests with a warm welcome and acknowledging guests they are in close proximity to
Takes advantage of stagnant business and NEVER stands around doing nothing
* Their pace should be productive and full of energy (This is an eval standard all are graded on)
