Title Page
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Document No.
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Floor job roles
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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
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Can you explain how to set up the food pager?
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If there is multiple checks on the screen what check would you take first?
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Why is it so important to clear off the check before taking it to the table?
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What should you do if the food doesn’t look well presented or an item is missing?
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When should the customers receive a check back?
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When should you clear a customers table?
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If I customer complains about their meal what would you do?
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When resetting a table what are you checking for?
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Condiments full
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2 food menus and 2 drinks menus
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Correct club mat (not damaged)
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Chairs tucked in and cleaned if dirty
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Floor swept
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Tables wiped down
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What should you always have on you? (Apron/utility belt, pager, cloth and spray)
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Outside checks are to be complete every hour, what do you do when completing one?
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Floors swept
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Ashtrays empty
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Tables clear
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Front entrance checks
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Path swept
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Foyer swept
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Managers sign
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Employees sign
