Fish&Co. Servex

• SERVEX

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

When entering the restaurant did the door person…

• Open the door for the guest

  Yes

  No

  N/A

• Greet the guest with eye contact, enthusiasm and energy

  Yes

  No

  N/A

• Apply hospitality factors (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis)

  Yes

  No

  N/A

• Seat the guest and hand the menu in an open manner

  Yes

  No

  N/A

• Introduce MOD, Server, Textify and Wifi Password (Note: All or nothing)

  Yes

  No

  N/A

• Remove extra table set-up (depending on the number of guests)

  Yes

  No

  N/A

• Manage the wait.<br>NOTE: If applicable

  Yes

  No

  N/A

• Did other FOH team members greet to welcome the entering guests?

  Yes

  No

  N/A

After being seated , did your FOH Team member

• Arrive immediately or within 30 seconds to acknowledge the guest

  Yes

  No

  N/A

• Select date

  Date

• Extend a warm greeting. Introduce himself by name and build rapport with the guest

  Yes

  No

  N/A

3. When taking the order, did your FOH Team member?

• Navigates the menu. Applies Menu Navigation technique while holding a menu.<br>

  Yes

  No

  N/A

• Suggest a beverage or specialty drinks

  Yes

  No

  N/A

• Introduces the SOD or suggests any starter (Soup, Salad, Appetizer)

  Yes

  No

  N/A

• Suggest and recommend our top sellers and new items on the menu

  Yes

  No

  N/A

• Appear to be knowledgeable about the menu items<br>NOTE: Call a server and ask him/her to sizzle 3 top items on the menu

  Yes

  No

  N/A

• Use a tickler in writing the order

  Yes

  No

  N/A

• Repeat the order in sequence (Beverages, Starters, Main Course)

  Yes

  No

  N/A

• Advise the guest about the food Serving Time after repeating orders

  Yes

  No

  N/A

• Remove unnecessary set-up or add needed set-up like extra utensils, plates and fishbones.

  Yes

  No

  N/A

• Ask if the guests will be using any privilege card or vouchers.

  Yes

  No

  N/A

Upon delivery of beverages and food. Did your FOH team member..

• Provide service water to each guest right after ringing the order?

  Yes

  No

  N/A

• Serve beverages with coaster (for ALL cold drinks only) and proper glass and garnish

  Yes

  No

  N/A

• Introduce sauce set after serving beverages. (1 for every 4 guests; unless regular guest or requested) Sample spiel: "Here's our house sauce-set: tartar sauce, chili dip and minced garlic. You can mix it together and it's good with most of our dishes."

  Yes

  No

  N/A

• Serve appetizer/salad within 4-7 minutes and mention serving time for main course (if there's any)

  Yes

  No

  N/A

• Was the main food served within 15-20 (maximum)

  Yes

  No

  N/A

• Suggest and serve desserts and after coffee/tea with proper set-up

  Yes

  No

  N/A

• Describe the food in a brief manner upon delivery?

  Yes

  No

  N/A

• Serve the food in sequence with proper serving gears and condiments?

  Yes

  No

  N/A

• Offer Russian-style service upon delivery of platters, salads or starters for sharing.

  Yes

  No

  N/A

• Ask guest about any additional needs?

  Yes

  No

  N/A

During the dining experience, did your FOH team member apply the following secondary services:

• Check Back? Ask the guests if they are enjoying their meal and give "at your service" assurance.

  Yes

  No

  N/A

• Offer another glass/refills on beverages

  Yes

  No

  N/A

• Pre-bussing: Ask permission to get empty plates, shell bucket, bowls.

  Yes

  No

  N/A

• Maintain neat table appearance: Wipe spills and crumbs on the table, change dinner napkins

  Yes

  No

  N/A

• Provides wet towel or hand sanitizer when necessary or upon guest request

  Yes

  No

  N/A

• Suggest dessert and coffee or tea and serve with standard serving gears

  Yes

  No

  N/A

• Offer Bistro Premiere Card (short and sweet, no hard selling)

  Yes

  No

  N/A

Upon leaving the restaurant, did your team member:

• Prints and prepares the bill prior to guest's request.

  Yes

  No

  N/A

• Immediately present the bill upon guest request

  Yes

  No

  N/A

• For cash payment: Return the change/voucher immediately, not exceeding 2 minutes?<br>For card payment: Process the payment using a wireless terminal in front of the guest.

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service (textify program)

  Yes

  No

  N/A

• Thank the guest and assist them upon leaving the restaurant. <br>Things to look for: The door person bidding farewell with enthusiasm and opening the door for the guest.

  Yes

  No

  N/A

• Is engaging with and directing the team members on floor

  Yes

  No

  N/A

• Practices 100% table visit, introduces his name and is engaging with the guests enthusiastically.

  Yes

  No

  N/A

• Checks all food and drinks coming out from the EXPO and BAR counter.

  Yes

  No

  N/A

• Returns the privilege card personally to the owner.

  Yes

  No

  N/A

• Handles guest complaint and able to "WIN BACK" the guest

  Yes

  No

  N/A

• Is dressed appropriately

  Yes

  No

  N/A

• Take a picture of the Manager

  Media

• One manager should be focused at the door area managing the wait during weekends/peak hours.

  Yes

  No

  N/A

BULLETIN BOARD

• Training Update and Recipe Update<br>Note: Ask 1-2 staff if they are knowledgeable about the latest Training/Recipe Update.

  Yes

  No

  N/A

• Memo Update (Any memo from JPM, VP's, DO's, Marketing Dept, Purchasing Dept. and Accounting)

  Yes

  No

  N/A

TRAINING MANUALS, VALIDATION FORM LINE CHECK FORM AND TRAINING TOOLS

• BOH Line check form<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• FOH Line check form (Store Readiness)<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• BAR Inventory and Variance<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Pre-shift meeting forms<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• New Hire Team Member's Training Kit (par at the office)

  Yes

  No

  N/A

• Food Safety and Sanitation Manual

  Yes

  No

  N/A

• Training Updates (filed in the office)

  Yes

  No

  N/A

• Hiring process & Training procedure guidelines (updated)

  Yes

  No

  N/A

• Station Master Recipe (Updated up to the last recipe updates)

  Yes

  No

  N/A

• MASTER RECIPE- HP slate 21 tablet are being used, clean and well maintained (no signs of software modification)

  Yes

  No

  N/A

• BAR DRINKS RECIPE (Rolodex)- clean and used by bartenders as reference

  Yes

  No

  N/A

• Bar Drinks Rolodex are being used, clean and well maintained (no signs of tampering)

  Yes

  No

  N/A

GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)

• Not faded, Well-pressed uniforms (polo shirt, blue pants, tucked in; host- dress)

  Yes

  No

  N/A

• No Jewelries (stud/pearl earrings only for female)

  Yes

  No

  N/A

• Nameplate<br>NOTE: Laminated for all regular/ proper font printed (font- Arial Black: Size 32)/ button pin

  Yes

  No

  N/A

• Hairstyle and grooming standards<br>FEMALE- bun or french twist, black or dark brown color only, no bangs, black ponytail<br>MALE- Clean cut, shaven , black or dark brown color only

  Yes

  No

  N/A

• Side towel for servers, bartenders and bussers; blue (MWFSn) or white (TThS)

  Yes

  No

  N/A

• Appropriate make-up for all Female

  Yes

  No

  N/A

• Clean Shaven (for male only)

  Yes

  No

  N/A

• No Perfume nor fabric conditioner on their uniform

  Yes

  No

  N/A

• Blue Apron for servers, bartenders and bussers

  Yes

  No

  N/A

• Shoes (black, polished; with heels for the host)

  Yes

  No

  N/A

• Tickler

  Yes

  No

  N/A

• 3 click pens

  Yes

  No

  N/A

• 3 click Lighter

  Yes

  No

  N/A

• Hand Sanitizer- Green Cross or Hygienix

  Yes

  No

  N/A

• Black leather belt

  Yes

  No

  N/A

• Black Socks / Sheer black stockings

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

BACK OF THE HOUSE

• Hair cap and hair net

  Yes

  No

  N/A

• Mascare

  Yes

  No

  N/A

• Clean shaven (male only)

  Yes

  No

  N/A

• Well pressed chef uniform

  Yes

  No

  N/A

• White round neck inner shirt (no print, plain white)

  Yes

  No

  N/A

• Click pen & Tickler

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Approved chef's pants

  Yes

  No

  N/A

• White socks

  Yes

  No

  N/A

• Steel toe shoes (oil resistant)

  Yes

  No

  N/A

• Full white apron/ disposable apron for prep

  Yes

  No

  N/A

SPOT THE NOT

• No Wobbling tables? Note: Indicate table number if applicable

  Yes

  No

  N/A

• No Chipped plates, bullet, underliner, glasses<br>

  Yes

  No

  N/A

• Complete Sauce Set Set-up<br>Tartar sauce in clean container; with proper label<br>Minced Garlic; with proper label and measuring spoon (1/2 tsp)<br>Chili Dip; with proper label and measuring spoon (1 tsp)

  Yes

  No

  N/A

Table Set-up

• Table set-up and Serving Gears complete set-up and sparkling clean

  Yes

  No

  N/A

• Dinner Napkin with Logo

  Yes

  No

  N/A

• Beverage Napkin

  Yes

  No

  N/A

• Cutlery

  Yes

  No

  N/A

• Fish bones

  Yes

  No

  N/A

• Salt and Pepper Shaker

  Yes

  No

  N/A

• Dinner Plates

  Yes

  No

  N/A

• Dessert Plates/ side plates

  Yes

  No

  N/A

• Coasters

  Yes

  No

  N/A

• 3-compartment dish (sauce-set)

  Yes

  No

  N/A

• Malt Vinegar

  Yes

  No

  N/A

• Textify Card (Black standee)

  Yes

  No

  N/A

Serving Gears

• Steak Knife (available and well maintained)

  Yes

  No

  N/A

• Serving Tongs (available and well maintained)

  Yes

  No

  N/A

• Serving spoon (available and well maintained)

  Yes

  No

  N/A

• Soup Ladle

  Yes

  No

  N/A

• Soup Spoon

  Yes

  No

  N/A

Bar tools and glasses

• Creamer jug

  Yes

  No

  N/A

• Tea pot with cover

  Yes

  No

  N/A

• Irish Footed Glass

  Yes

  No

  N/A

• Coffee Cups and undeliner

  Yes

  No

  N/A

• Mason jar (15 oz)

  Yes

  No

  N/A

• Red and white wine glass

  Yes

  No

  N/A

• Beer mug- chilled

  Yes

  No

  N/A

• Chivalry Glass

  Yes

  No

  N/A

• Sugar Caddy (3 white sugar, 3 brown sugar, 3 coco natura)

  Yes

  No

  N/A

Busser's kit are complete and well maintained

• Standard Caddy

  Yes

  No

  N/A

• Black cloth cover

  Yes

  No

  N/A

• White towel to clean (wet)

  Yes

  No

  N/A

• Cream towel to sanitize (dry)

  Yes

  No

  N/A

• Blue towel for seats (dr)

  Yes

  No

  N/A

• Spray Bottle with label

  Yes

  No

  N/A

• Standard sanitizing solution concentration

  Yes

  No

  N/A

• Pre-shift is conducted by the manager with the FOH and BOH team members

  Yes

  No

  N/A

• Servers using their own badge card (it should not be borrowed)

  Yes

  No

  N/A

• All employees on duty have undergone Classroom Training

  Yes

  No

  N/A

• Practicumers are wearing prescribed uniform

  Yes

  No

  N/A

• Use of bus tub, trays and tray jack

  Yes

  No

  N/A

• Presence of Cleaning Crew- Clean Restrooms

  Yes

  No

  N/A

• Bucket system is in place and being used during operation

  Yes

  No

  N/A

• Floors are kept dry- Kitchen mops are not used in the dining.

  Yes

  No

  N/A

• Presence of dedicated BPC Seller

  Yes

  No

  N/A

• Assigned busser during peak hour

  Yes

  No

  N/A

• Over all remarks

• Manager's SIgnature

  Sign