Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Employee Details
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Employee Name
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Position
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Picture of employee
Handwashing & Glove Usage:
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Correct handwashing demonstrated - soap used, minimum of 20 seconds, hands dried - before serving ALL customers
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Correct glove up process - clean gloves, no blowing into gloves
Customer Service:
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Every customer greeted with a smile & within 3 seconds.
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Record 2 Greetings used by employee during evaluation:
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Greeting #1:
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Greeting #2:
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Acceptable Greetings: Hello I'll be with you shortly/ Hi what can I make for you today? Welcome to Subway! Hi, I'll just wash my hands and be with you shortly
Service Script:
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BREAD, MEATS, CHEESE
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Ask for Bread Type (Identify bread selection by referring to cling on bain)
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Footlong today?
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What type of sandwich (Sub, Wrap, Salad)
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Would you like extra bacon?
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Cheddar, Swiss or Old English Cheese?
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Would you like extra cheese today?
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Are you having your sub toasted today?
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BREAD, MEATS, CHEESE
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Would you like any extra avocado today?
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Would you like all the 'Fresh Salads'?
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CONDIMENTS
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Which sauce would you like? (Refer to Sauce Selection guide)
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Any salt/pepper?
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Customer Approval
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Are you happy with that? (referring to the sub)
Sub Making Procedures:
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BREAD
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Hinge cut - 45 degree angle
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MEATS
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Correct placement and formula on top side of bread (Meat must extend across width of bread and reach end to end)
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Level scoops of Tuna and Seafood, must be spread evenly across bread
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Bacon to be heated before serving (microwave or toaster)
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Bacon to be placed on top of meat
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CHEESE
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Cheese to be placed on top of meat
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Alternate placing of Cheese - points up/ down for maximum coverage across sandwich
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TOASTED SUB
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Use correct settings for meat selection/ footlong/ 6 inch
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Ask employee settings for chicken fillet/ meatballs/ BMT/ chicken teriyaki
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Not Toasted - Use correct settings on microwave for footlong/ 6 inch
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SALADS
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Level scoop of Avocado on TOP section of bread
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Is salad being placed on the bottom of the bread (none in hinge)
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Is salad being placed in correct sequence (follow tick boxes below)
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☐Lettuce ☐Tomatoe ☐Cucumbers ☐Pickles ☐Capsicums ☐Olives ☐Onion ☐Jalapenos ☐Carrot
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Correct formula - does the employee know how much of each goes on subs?
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Lettuce = Tomatoe = Cucumbers = Pickles = Capsicums = Olives = Onion = Jalapenos = Carrot =
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Lett/ Carrot/ Onion - gram weights, can employee demonstrate on scales?
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Is lettuce being placed end to end
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Is carrot being put on last?
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CONDIMENTS
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Sauce 3 passes on top of meat/ cheese
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Salt/pepper is last item to be put on Subs/ wraps/ salads
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Is salt/pepper being put on vegetables?
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Service Times:
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Average sub making time (=<2.30min Toasted =<2.00min Untoasted)
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Record sub making times
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Average total customer service time (3 min per customer is goal)
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Record three customer translation times
Summary
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Notes for employee
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Conclusions / Notes
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Re-Training Required?
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Re-training Date
Signature
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Employee signature