Hard Rock Cafe Manila - UNIT REVIEW

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1. BOH Essentials:

• b. Sharp Knives. <br>

  Yes

  No

  N/A

• a. Sanitation bottle/bucket in use.

  Yes

  No

  N/A

• c. Clean as you work. Clean as you go.

  Yes

  No

  N/A

• d. Cutting boards clean and sanitized. (no stains) <br>

  Yes

  No

  N/A

• f. Ceiling clean and in good repair.

  Yes

  No

  N/A

• g. Air curtain clean and in good repair. <br>

  Yes

  No

  N/A

• h. Fresh air working. <br>

  Yes

  No

  N/A

• i. Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)

  Yes

  No

  N/A

• j. Floors - no chips,dry and clean.

  Yes

  No

  N/A

• k. No leaking faucet and in good repair.

  Yes

  No

  N/A

• l. Kitchen Generally clean.

  Good

  Fair

  Poor

  N/A

• m. No personal food and drinks on the line

  Yes

  No

  N/A

• n. Clean wet & dry towels

  Yes

  No

  N/A

• o. Correct labeling and used well

  Yes

  No

  N/A

• p. Tiles - no chip,dry and clean.

  Yes

  No

  N/A

• q. Grease trap clean and without foul odor

  Yes

  No

  N/A

• r. Ice Machine Clean and working properly

  Yes

  No

  N/A

• s. Ice scooper clean,not slimy and placed in a proper container

  Yes

  No

  N/A

• t. Dry storage clean and all items labelled with date received and expiration. No dented items and rust. No open cases or packaging. <br>

  Yes

  No

  N/A

• exhaust and vents clean

  Yes

  No

  N/A

• u. Cleaning Materials (Color coded onto Mop hanger near the mop sink)

• 1.Broom stick - for BOH <br>

  Yes

  No

  N/A

• 2. Wet mop - for BOH with blue <br> <br>

  Yes

  No

  N/A

• 4. Wet Floor sign <br>

  Yes

  No

  N/A

• 5. Mop Bucket <br>

  Yes

  No

  N/A

• 6. Floor Squeegee <br> <br>

  Yes

  No

  N/A

• 7.Dust pan - for BOH <br>

  Yes

  No

  N/A

• 8. Broom Reed - for FOH <br>

  Yes

  No

  N/A

• 9. Wet Mop - for FOH green

  Yes

  No

  N/A

• 11.Upright Dust pan with cover <br>

  Yes

  No

  N/A

• 12.Micro fiber towel for drying plates and cuttleries <br> <br>

  Yes

  No

  N/A

• 13.Mop - for CR with red sticker <br>

  Yes

  No

  N/A

• 2. Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>

  Yes

  No

  N/A

• 3. Focus for the visit: Critical Items and Sauces.
  (pick only random items then check sensitivity and over-all taste)
  

• Central Kitchen

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

• Scratch

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

FORMS

• a. Linecheck form( Kitchen) accomplished <br>

  Yes

  No

  N/A

• b. Production sheet - available and being used. <br>

  Yes

  No

  N/A

• c. Temperature logs available and used <br>

  Yes

  No

  N/A

• d. Receiving log available and used <br>

  Yes

  No

  N/A

• e.Produce washing log <br>

  Yes

  No

  N/A

• f. Pescon report <br>

  Yes

  No

  N/A

• g. Yielding report available and used <br>

  Yes

  No

  N/A

• i. Exhaust Cleaning Report (Monthly report) <br>

  Yes

  No

  N/A

• Line check form for FOH

  Yes

  No

  N/A

• BAR INVENTORY

  Yes

  No

  N/A

• 201 FILE (Staff)

  Yes

  No

  N/A

• BPE and NSF Posted latest result

  Yes

  No

  N/A

• Table Vibe and SMG posted latest

  Yes

  No

  N/A

• training calendar

  Yes

  No

  N/A

• Monthly Function

  Yes

  No

  N/A

• organizational chart

  Yes

  No

  N/A

• Rockstar of the Month

  Yes

  No

  N/A

• Rock of the year

  Yes

  No

  N/A

• Communication Board

• Recipe Updated

• Announcement

• Theories

• Timesheet

• Training Updated

• Schedule

• 6. BOH Staffs:
  

• a. Complete uniform: chef coat, undershirt, black shoes, black socks, tickler, pen <br>

  Yes

  No

  N/A

• b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller. <br>

  Yes

  No

  N/A

• c. Blue towel available. (used for cleaning plates) <br>

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Handwashing procedure demonstrate by team member on<br>duty

  Yes

  No

  N/A

• First aid kit complete set up

  Yes

  No

  N/A

HOST

• Do the Host practice 10-5-1st-last

  Yes

  No

  N/A

• Are there Host at the host desk - available for any Guest request

  Yes

  No

  N/A

• a. Open the door for the guest? <br>

  Yes

  No

  N/A

• b. Greet the guest with enthusiasm and energy? <br>

  Yes

  No

  N/A

• c. Seat the guest and hand the menus in an OPEN manner? <br>

  Yes

  No

  N/A

• d.Apply hospitality factor (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) <br>

  Yes

  No

  N/A

• e.Introduce MOD,server,textify, and promo ( if available) <br>

  Yes

  No

  N/A

• f. Are the Host checking for proper table set up before seating (remove extra when seating)?

  Yes

  No

  N/A

• g.Manage the wait (if applicable)Things to look for: Priority list, wait drinks, wait food, guest queries about the menu, advise on the waiting time if on the list. <br>

  Yes

  No

  N/A

• Are the Hosts able to answer questions and discuss Memorabilia and/or HRC brand?

  Yes

  No

  N/A

• Is the Host stand clean, organized, in good repair and free of improper marketing materials?

  Yes

  No

  N/A

• Do the Hosts answer the phone within 3 rings and respond with greeting, name, thank you for calling the Hard Rock and offer assistance, etc.?

  Yes

  No

  N/A

• Are Hosts in proper uniforms per HRC standards?

  Yes

  No

  N/A

RETAIL

• Is the Rock Shop clean and inviting, temperature comfortable and pleasant and volume of music set to be able to carry on a conversation?

  Yes

  No

  N/A

• Are the walls, ceilings, vents, mirrors, floors and carpets clean and in good repair?

  Yes

  No

  N/A

• Are all the lighting, TV's, speakers, Memorabilia clean and in good repair?

  Yes

  No

  N/A

• Is the Rock Shop signage current and clean? Including signs above entry ways?

  Yes

  No

  N/A

• Are the exterior windows clean and well lit? Are outside displays current and aligned with brand identity? Are clings and graphics in good condition?

  Yes

  No

  N/A

• Is the Hard Rock clothing size chart available in the Rock Shop?

  Yes

  No

  N/A

• Is there sufficient stock of Hard Rock shopping bags and is the current design in place?

  Yes

  No

  N/A

• Is back up printer paper and credit card terminal paper available?

  Yes

  No

  N/A

• Is the Unity and Return Policy signage posted at the cash wrap and placed in approved sign holders?

  Yes

  No

  N/A

• Are the pins (under glass counter display or other POS display) arranged in a visually attractive manner, glass is clear and free of scratches, velvet is used to line the bottom and display is free of dust?

  Yes

  No

  N/A

• Does the Rock Shop have defined sections highlighting Classics, Mens, Ladies, Kids, Sig Series, Sale, New Arrivals etc.). Is all signage displayed in the approved plexi glass sign holders?

  Yes

  No

  N/A

• If mannequins are available, are they in good condition and aligned with brand identity?

  Yes

  No

  N/A

• Are the retail storage areas clean and organized, merchandise clearly labeled and sized and no boxes left directly on the floor?

  Yes

  No

  N/A

• Are pull sheets and 86 sheets in use?

  Yes

  No

  N/A

• Are the Staff in proper uniforms per HRC standard?

  Yes

  No

  N/A

• Are opening and closing checklists used a guide on a daily basis for all tasks?

  Yes

  No

  N/A

• Are the Rock Shop sales and goals posted daily on the RAP sheet?

  Yes

  No

  N/A

• Do the RSA's know their own personal shift goal and the daily store goal when asked?

  Yes

  No

  N/A

• Do RSAs engage the Guests regarding the Unity

  Yes

  No

  N/A

• Do the RSAs encourage Guests to complete the on-line SMG Survey?

  Yes

  No

  N/A

• Rap Sheet

  Yes

  No

  N/A

• RSA Checklist

  Yes

  No

  N/A

• Pull Sheet

  Yes

  No

  N/A

• Monitoring sales logbook

  Yes

  No

  N/A

• Endorsement Logbook

  Yes

  No

  N/A

• Yes

  No

  N/A

BUSSER

• Are bus tubs clean and in good condition

  Yes

  No

  N/A

• Are busser in proper uniform per HRC Standard

  Yes

  No

  N/A

• Do the Busser practice good personal hygiene standard

  Yes

  No

  N/A

• "Appearance (Well groomed ,Wearing approved uniform,No excessive jewelry ,Nameplate)<br>" <br>

  Yes

  No

  N/A

• "Performance (Clears tables quickly, quietly and ready within 1 min.,Responsive to guest,needs,Floors, carpets kept clean,Uses appropriate trays or bus tubs to bus tables,First contact rule is being observed and executed)<br>" <br>

  Yes

  No

  N/A

• "Guest Service (Assists pre-busses all plates, as appropriate,Assists in beverage / refill service, as appropriate,Assists in food running, as appropriate)<br>" <br>

  Yes

  No

  N/A

• Are plates and glassware stacked properly in Bus/Dish area?

  Yes

  No

  N/A

• Are Bussers in proper uniforms per HRC standard?

  Yes

  No

  N/A

• Are the Bussers wearing proper non-slip shoes (clean and polished)?

  Yes

  No

  N/A

• Do the Bussers practice good personal hygiene standards?

  Yes

  No

  N/A

SERVER

• 1. After being seated, did your FOH Team member? <br> a. Arrive immediately or within 60 seconds to acknowledge the guest?

  Yes

  No

  N/A

• b. Extend a warm greeting and introduce him/herself by name? <br>

  Yes

  No

  N/A

• c. Navigates the menu? <br>

  Yes

  No

  N/A

• d. Suggest a beverage or specialty drink? <br>

  Yes

  No

  N/A

• e. Suggest and recommend our top sellers and new items on the menu? <br>

  Yes

  No

  N/A

• f. Appear to be knowledgeable about the menu items? <br>

  Yes

  No

  N/A

• g. Use a tickler in writing the order <br>

  Yes

  No

  N/A

• h Repeat the order by sequence

  Yes

  No

  N/A

• i. Advise the guest about the food ticket timing <br>

  Yes

  No

  N/A

• j. Provide and served standard bread ratio to the guest immediately? <br>

  Yes

  No

  N/A

• k. Serve drinks with coaster within 3minutes? (ALL cold drinks only) <br>

  Yes

  No

  N/A

• l. Serve water upon guest request or guest without beverage order. <br>

  Yes

  No

  N/A

• m. Serve appetizer/salad within 7 minutes? if with jumbo combo 10minutes <br>

  Yes

  No

  N/A

• n. Was the main food served within 15 to 20 minutes? <br>

  Yes

  No

  N/A

• o. Serve dessert & coffee 5 minutes?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• p. Describe the food in a brief manner upon delivery? <br>

  Yes

  No

  N/A

• q. Serve the food in sequence with proper serving gears and condiments? <br>

  Yes

  No

  N/A

• r. Applied Russian-style service upon food delivery? <br>

  Yes

  No

  N/A

• s. Ask guest about any additional needs when all the food have already served? (Service Excellence Check) <br>

  Yes

  No

  N/A

• t. Are the Servers able to answer question and discuss memorabilla and/ or HRC brand

  Yes

  No

  N/A

• u. Are appetizer plates pre- bussed before mains arrive?

  Yes

  No

  N/A

• v. Do the server check back to table within 2 bites/ 2 minutes from delivery of the entrees?

  Yes

  No

  N/A

• w. Did your server thank you for coming and invite you back?

  Yes

  No

  N/A

• x. Did the server encourage you to complete the on line SMG/TV survey?

  Yes

  No

  N/A

• Do the Servers suggest HRC souvenir glassware?

  Yes

  No

  N/A

• Are the Servers able to answer questions and discuss Memorabilia and/or HRC brand?

  Yes

  No

  N/A

• Are appetizer plates pre-bussed before mains arrive?

  Yes

  No

  N/A

• Do the Servers check back to table within 2 bites/2 minutes from delivery of the entrees?

  Yes

  No

  N/A

• Do the Servers maintain the cleanliness of tables and dining room during meals?

  Yes

  No

  N/A

• Are promotional materials up to HRC standards?

  Yes

  No

  N/A

MOD Essentials

• 1. Is engaging with and directing the team members on floor. <br>

  Yes

  No

  N/A

• 2. Practices 100% table visit or guest engagement. <br>

  Yes

  No

  N/A

• 3. Checks all food & drinks coming out from the EXPO and bar counter respectively.(Things to look for:plating,garnishes,correct serving gears) <br>

  Yes

  No

  N/A

• 5. Handles guest complaint and able to "WIN BACK" the guest. <br>

  Yes

  No

  N/A

• 6.Is dressed appropriately (Things to look for: Female - blazer, name plate, slacks, closed-toe shoes with at least 1" heels, make up; Male - Long sleeves Polo, neck tie, nameplate, slacks, polished shoes, clean-shaven) <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

RESTROOM

• Supplies (Adequate supplies of soap, towels, toilet tissue etc.) <br>

  Yes

  No

  N/A

• Fixtures (Sinks, partitions, toilets, trash cans, sanitary napkin fixture(s) – when applicable, paper and soap dispensers clean and in good repair,All sinks and toilets/urinals properly sealed to wall,Toilets and toilet seats secure,no leak on the urinals) <br>

  Yes

  No

  N/A

• Walls / Doors / Ceiling (Clean ,In good repair ,Doors do not squeak,Threshholds, kick plates, and door trax clean and in good repair,Vents and behind the grates cleaned) <br>

  Yes

  No

  N/A

• Tiles / Floors (Clean and dry,Floor drains clean,No missing or chipped tiles) <br>

  Yes

  No

  N/A

• Odor (Free of foul odors) <br>

  Yes

  No

  N/A

DINING ROOM

• "Floors / Carpet (Clean and dry No missing tiles or worn carpet)<br>" <br>

  Yes

  No

  N/A

• "Walls / Ceiling (Wall coverings, umbrellas – when applicable, and awnings in good repair,Vents clean ,No broken or stained ceiling)<br>" <br>

  Yes

  No

  N/A

• "Mirrors / Glass / Pictures (All mirrors, glass and brass clean,Window ledges and blinds,dust free,Pictures straight, clean and dust free)<br>" <br>

  Yes

  No

  N/A

• "Seating (Chairs, tables, tablecloths, booths and seats in good repair,Clean,Booths moved, broken down and cleaned inside regularly)<br>" <br>

  Yes

  No

  N/A

• "Lights / Fixtures / Plants (Light colors and wattage consistent ,Burned out bulbs replaced ,Brass and fixtures clean,Plants on a regular maintenance program)<br>" <br>

  Yes

  No

  N/A

• "Ambiance (Comfortable temperature,Lighting at appropriate levels,Music appropriate for our guest)<br>" <br>

  Yes

  No

  N/A

• "Tables / Proper Setting (Tables and chair clean and arranged properly,No wobbling table,Condiments arranged properly)<br>" <br>

  Yes

  No

  N/A

• "POS (Clean and organized,In good repair and properly working)<br>" <br>

  Yes

  No

  N/A

• "Fire Extinguishers (Clean,Inspection stickers current,Units properly charged)<br>" <br>

  Yes

  No

  N/A

BAR

• "Floors / Mats (Floor clean,Bar area free from odor,Mats clean daily,Floor drains free from odor and clean)<br>" <br>

  Yes

  No

  N/A

• "Equipment (Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine, beer taps, TVs)<br>Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine)<br>" <br>

  Yes

  No

  N/A

• "Glassware (Clean and free from spots )<br>" <br>

  Yes

  No

  N/A

• "Sinks / Ice Bins / Speed Racks (Clean,In good repair,Sanitizer and proper set for handwashing,Bottle and pourers clean)<br>" <br>

  Yes

  No

  N/A

• "Storage / Supplies (Current daily newspaper available to bar guests,No employee personal effects stored at the bar,All necessary supplies stocked and organized,Storage areas are clean, neat, and organized)<br>" <br>

  Yes

  No

  N/A

• "Tea / Coffee Machines (Exteriors clean and well maintained,Water filter heads clean and free of build-up,Urns, coffee pots, ceramic coffee cups and ice tea pitchers free of stains,Cleaning schedules for all posted and followed)<br>" <br>

  Yes

  No

  N/A

• "Soda Station (Exterior clean and well maintained,All heads have covers and are labeled,Tower heads broken down nightly and cleaned,Tea nozzle broken down and cleaned daily,Ice bin sealed properly to stainless counter,Soda glassware clean and free of spots,Floor under soda machine clean and free of syrup and water bulid up)<br>" <br>

  Yes

  No

  N/A

• "Shelving / Storage / Side Work (All items rotated, faced, and stocked to appropriate levels,Bottle tops and caps cleaned on nightly basis,Shelving clean, neat, and organized,To Go supplies organized, stocked and labled,All areas free from odors,Side Work schedule posted and followed)<br>" <br>

  Yes

  No

  N/A

• "Grease trap free from foul odor and clean?

  Yes

  No

  N/A

• Liquor shelves free from dust and organize?

  Yes

  No

  N/A

• Is the Bar Memorabilia/lighting dusted regularly? Are the lights directed and focused on the memorabilia?

  Yes

  No

  N/A

• Bartenders are not chewing gum, eating, drinking, leaning, or chatting with service staff behind the Bar and are focused on serving Guests?

  Yes

  No

  N/A

• Are the Bartenders in proper uniforms per HRC standard?

  Yes

  No

  N/A

• Are the Bartenders wearing proper non-slip shoes (clean and polished)?

  Yes

  No

  N/A

• Are the mixers in correct color coded store-n-pour containers and labeled/dated?

  Yes

  No

  N/A

• Are the garnishes fresh and bright in color with no brown spots - 1 day shelf life?

  Yes

  No

  N/A

• Do all opened bottles of wine/champagne have the date they were opened (either day dot, written or stamped on them and out of view of the Guest)?

  Yes

  No

  N/A

• Is the exacto pour test - executed by all Bartenders before every shift? Validate 3 Bartender's pour test forms to check that they were completed and passed at Level 1 for both hands; forms are kept in a binder/file

  Yes

  No

  N/A

• Are drinks made and delivered within 3 minutes?

  Yes

  No

  N/A

• Are any Bartenders doing flair/creating an entertaining experience for the Guest?

  Yes

  No

  N/A

• Are Drinks and Eats menus present at the Bar, clean and in good condition?

  Yes

  No

  N/A

• Do the Bartenders inquire if the Guest is going to eat in the restaurant or would like to eat in the Bar?

  Yes

  No

  N/A

• Do the Bartenders practice upselling/suggestive selling?

  Yes

  No

  N/A

• Are refills offered before the first drink is empty?

  Yes

  No

  N/A

• Are the Bartenders able to answer questions and discuss Memorabilia and/or HRC brand?

  Yes

  No

  N/A

• Do Bartenders engage the Guest regarding the Rewards Program? Ask if they are members? Ask for membership number to track purchase if food was ordered?

  Yes

  No

  N/A

• Do Bartenders encourage the Guests to complete the on line SMG Survey and mention the free appetizer on the guest's next visit?

  Yes

  No

  N/A

• Guest check collected within 90 seconds after payment was put down? Transaction completed within 2 minutes?

  Yes

  No

  N/A

• Do the Bartenders check back with Guests to see if all is OK - thank Guest, invite to return and is last one to speak?

  Yes

  No

  N/A

• Is the Bar top kept clean during observed shifts - cleaned within 30 seconds after Guests depart?

  Yes

  No

  N/A

• Do the Bartenders deliver Amplified Service?

  Yes

  No

  N/A

• Kegs backup with chained not direct on the floor

  Yes

  No

  N/A

• Beer empty cases not direct on the floor

  Yes

  No

  N/A

• Beer bottle empty ?

  Yes

  No

  N/A

• Yes

  No

  N/A

PATIO

• "Floors / Walls / Ceiling (Clean,In good repair,Window blinds, pictures, all ledges dust free,Mats where appropriate and clean,Floors clean and litter free)<br>" <br>

  Yes

  No

  N/A

• Doors / Glass / Mirrors (Clean,Doors fingerprint free,Thresholds and tracks clean and maintained,Doors fully operational, no squeaks) <br>

  Yes

  No

  N/A

• Merchandising ( Clean,In good repair,Professional in appearance) <br>

  Yes

  No

  N/A

• Tables /Chairs (Clean ,sanitized and don't wobble) <br>

  Yes

  No

  N/A

Staff Knowledge Check

• Names of HRC Founders?

  Yes

  No

  N/A

• When Unity points expired?

  Yes

  No

  N/A

• Opening date of HRC

  Yes

  No

  N/A

• what is HRC Mission ?

  Yes

  No

  N/A

• What year did the Seminole Tribe become a Souvereign Nation ?

  Yes

  No

  N/A

• The first Server of HRC

  Yes

  No

  N/A

• What are the HRC Motto's

  Yes

  No

  N/A

• What are the HRC Value's

  Yes

  No

  N/A

Uniform Check

• Yes

  No

  N/A

FOOD TASTING

• (pick random items and check for quality, temperature, ticket time and consistency)
  

• DISH

• undefined

• Time Ordered

• Time Served

• Select date

  Date

• Plating Presentation

• Temperature

• Taste Profile

• DISH

• undefined

• Time Ordered

• Time Served

• Select date

  Date

• Plating Presentation

• Temperature

• Taste Profile

• DISH

• undefined

• Time Ordered

• Time Served

• Select date

  Date

• Plating Presentation

• Temperature

• Taste Profile

RECIPE ADHERENCE (Showtime Linecheck)

• (pick random station and random recipe and follow line cooks procedure)
  

• Employee Name

• Employee Name

BOH STATIONS

• SAUTÉ Station <br> a)Carbon Build on pans <br>

  Yes

  No

  N/A

• b) Tasting spoons <br>

  Yes

  No

  N/A

• c) Adequate/Properly Set up of sauces <br>

  Yes

  No

  N/A

• e) Correct portioning tools (i.e. Ladles, Tsp, TBS etc…) <br>

  Yes

  No

  N/A

• f) Timers working and available (as specified) <br>

  Yes

  No

  N/A

• g) Pasta Bath boiling (if applicable)(212F) <br>

  Yes

  No

  N/A

• h.) All refrigeration in good working condition. <br>(see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• BROIL/Grill

• a) Griller thermometer and surface temperature <br>

  Yes

  No

  N/A

• b) Biothermometer and calibration <br>

  Yes

  No

  N/A

• c) Color coded tong <br>

  Yes

  No

  N/A

• d) Cook tongs in hot well <br>

  Yes

  No

  N/A

• e.) Cleaning bamboo/scraper/metal brush <br>

  Yes

  No

  N/A

• e) Dredge cans available (for seasoning) <br>

  Yes

  No

  N/A

• f) Timers working and available (as specified) <br>

  Yes

  No

  N/A

• g) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>

  Yes

  No

  N/A

• h.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• FRY

• a)Correct Oil Temperature <br>

  Yes

  No

  N/A

• b)Oil Change record <br>

  Yes

  No

  N/A

• c) Filter machine & paper (evident in use) <br>

  Yes

  No

  N/A

• d) Proper portioning and preset of products <br>

  Yes

  No

  N/A

• e) Timers working and available (as specified) <br>

  Yes

  No

  N/A

• f) Clean SAVADAY (evidently in use) <br>

  Yes

  No

  N/A

• g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...) <br>

  Yes

  No

  N/A

• h.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• Pantry
  

• a)Weighing scale (clean,good repair) <br>

  Yes

  No

  N/A

• b)Correct mise en plas (Size of Cuts) <br>

  Yes

  No

  N/A

• c)Cold plates / multiple mixing bowl <br>

  Yes

  No

  N/A

• d) Cold lettuce <br>

  Yes

  No

  N/A

• e) Proper portioning and preset of products <br>

  Yes

  No

  N/A

• f) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>

  Yes

  No

  N/A

• g.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• Prep
  

• a) Recipe book on hand <br>

  Yes

  No

  N/A

• b) Adequate weighing scale <br>

  Yes

  No

  N/A

• c) Correct tools <br>

  Yes

  No

  N/A

• d.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• Dish
  

• a)Correct or adequate apron/boots <br>

  Yes

  No

  N/A

• b)With proper decoy system <br>

  Yes

  No

  N/A

• c)Clean & sanitized <br>

  Yes

  No

  N/A

• d)Garbage bin with cover <br>

  Yes

  No

  N/A

• e)with proper chemical/complete <br>

  Yes

  No

  N/A

• f.) All equipment and tools in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

• Expo/Middle

• a)Tasting spoons <br>

  Yes

  No

  N/A

• b)Proper knowledge on station <br>

  Yes

  No

  N/A

• c)Correct Garnishes (Fresh & Complete) <br>

  Safe

  At Risk

  N/A

• e.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Yes

  No

  N/A

Pizza Station

• Microwave working and clean

  Yes

  No

  N/A

• correct tools

  Yes

  No

  N/A

• Cold plates / multiple mixing bowl

  Yes

  No

  N/A

• Impringer working and clean

  Yes

  No

  N/A

• correct portioning of items

  Yes

  No

  N/A

• All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.)

  Yes

  No

  N/A

Walk -in freezer

• All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.)

  Yes

  No

  N/A

Walk-in chiller

• All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.)

  Yes

  No

  N/A

BAR

• A. Do the Bartender practice 10-5-1st-Last?

  Yes

  No

  N/A

• B. Are all the reach in fridges clean and organized and at the correct temperature

  Yes

  No

  N/A

• C. Do all fridges have an inside thermometer?

  Yes

  No

  N/A

• D. Are the Bartenders using proper rotation of products - FIFO?

  Yes

  No

  N/A

• E. Are the mixers in correct color coded store-n-pour containers and labeled/dated?

  Yes

  No

  N/A

• F. Are the garnishes fresh and bright in color with no brown spots- 1 day shelf life?

  Yes

  No

  N/A

• G. Are all opened bottles of wine/ champagne properly sealed?

  Yes

  No

  N/A

• H. Do all opened wine/ champagne have the date they were opened?

  Yes

  No

  N/A

• I. Is the exacto pour test - executed by all Bartenders before every shift? Validate 2 Bartender's pour test forms to check that they were completed and passed at Level 1 for both hands: form are kept in a binder/file

  Yes

  No

  N/A

• J. Is there an updated drink rolodex behind the bar?

  Yes

  No

  N/A

• K. Are the liquor storeroom shelves clean, organized and labeled (nothing on the floor)

  Yes

  No

  N/A

• L. Is the beer cooler at proper temperature, clean and organized?

  Yes

  No

  N/A

• M. Do Bartender acknowledge the guest within 60 seconds with a smile and a welcoming demeanour?

  Yes

  No

  N/A

• N. Did the Bartender use visual clues or ask question to learn about the Guest and make conversation/ recommendation tailored to the individual?

  Yes

  No

  N/A

• O. Are drinks prepared using approved HRC recipe, in front of the Guest

  Yes

  No

  N/A

• P. Are drinks made and delivered within 3 minutes

  Yes

  No

  N/A

• Q. Are Drinks and Menu present at the bar, clean and in good condition?

  Yes

  No

  N/A

• R .Do the Bartender practice upselling/ suggestive selling?

  Yes

  No

  N/A

• S. Are refills offer before the first drink is empty?

  Yes

  No

  N/A

• T. Are the Bartenders, able to answer question and discuss Memorabilia?

  Yes

  No

  N/A

• U. Do the Bartender ask if the guest have Unity

  Yes

  No

  N/A

• V. Do the Bartender encourage the Guests to complete the online SMG Survey

  Yes

  No

  N/A

• Auditor

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• Manager on Duty

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