Leonard's Palazzo

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

ROOM SET UP

PLEASE MAKE SURE TO READ THIS AND REITERATE TO STAFF!!!

• Always check your FINAL thoroughly and make sure you checked every detail of your contract to avoid any issues later on! Highlight or mark anything that needs special attention too!

• When setting up dining room, make sure all staff does the following: A. Run all utensils through the dishwasher machine and wipe them down! B. run all glasses through the dishwasher machine and wipe them down.

• C. Properly setting any condiments correctly on tables (salt & pepper shakers, cheese & pepper, sugar, etc) D. Setting votive candles to all tables, preferably 3 per table, spaced out evenly.

• Make sure the lights, air and music is set correctly in both your dining room and cocktail hour. PAY EXTRA ATTENTION TO LED LIGHTS!!! Always walk through your cocktail hour and dining room before you open. Make sure everything is ready and presentable to open. Get involved!!!

• What type of event and what kind of menu did you have today? (i.e. wedding with lions den menu, just sit down dinner 4 chioice, buffet, etc)

  Yes

  No

  N/A

• What kind of liquor package did you have:

  Full liq bar

  super premium

  non alcoholic

  no bar

• Were there any liquor or wines on tables? Any special liquor at the bar? Please specify.

  Yes

  No

  N/A

• Did you have a favor sheet for your event? If so, was it specific to the hosts needs? (favor placement or table, place cards or frame, cake cutting set, champagne flutes, programs, cake topper, money box, guest book w/ pen, journals, etc.....)<br>

  Yes

  No

  N/A

• Were there any specific issues with your paperwork? (such as no guestlist, bridal intro sheet, floor plan, etc.....)

  Yes

  No

  N/A

• Was your dining room set according to your floor plan? If not, who was the banquet manager that finalized the floor plan? Expain!

  Yes

  No

  N/A

• Did everything on your FINAL match whats on the kitchen boards and salad dept paperwork? If not, what were the issues? Please explain!

  Yes

  No

  N/A

• Did you find that all the linens in your dining room and cocktail hour room were:

  A. Clean

  B. Fair

  C. Dirty

• If any linens were dirty, did you bring it up to the head porter and night manager, so they can fix this issue.

  Yes

  No

  N/A

• Make sure staff wipes down all utensils and glasses! Walk around the room and double check!!

• How would you rate the cleanliness of all the utensils and glasses after the staff wiped them down? Be honest!

• Were there any issues with opening on time? (cocktail hour and /or dining room)

  Yes

  No

  N/A

• In general, was there any issues that you may have had, in regards to set up, that management needs to be aware of? Please specify (i.e. more silverware, glasses, plates, condiment holders, cleanliness of anything, lights, air, music, etc)

  Yes

  No

  N/A

Your Host.

• You are to always make sure that you greet your host at the front circle entrance. Make sure that your uniform is clean and presentable. Make sure your bridal attendants are with you if you have a WR. This is very crucial and important that you are the first to greet the host, no matter what you are doing at the moment that they arrive!

• What was your initial feeling about your host when they first arrived? (i.e. were they nervous, mean, rude, happy, excited, etc) If they seemed to be in a negative state of mind, what did you do to try and change that feeling?

  Yes

  No

  N/A

• Did your host express any expectations for the event? If so, please explain in detail.

  Yes

  No

  N/A

• How was your host at the end of the night? (i.e. happy, upset, etc) Please be specific!

Staff

• All back hallways must be cleaned and cleared!!!! All zones should be organized and cleaned at all times!!!!!

• The entire staff must always look presentable. All uniforms must be complete, meaning cleaned or pressed, top collar buttoned, bowties and neckties straight, black socks, cleaned shoes, no facial hair, no more than one earring per ear lobe (ladies only).

• Staff should be in the rooms at all times. They should not be talking in the rooms. They should be pouring water, folding napkins, straightening the utensils between courses, refilling caraffes of water, wearing white gloves, etc...No chewing gum, eating or drinking inside any dining room!! No cell phone usage anywhere in the building!

• The bartenders bars must be properly set up with enough glasses both on the bar and on the cocktail table by their bar, with at least two tiers of wine and/or water glasses! Once they are done setting up their bars, they must set up their cocktail tables in the dining room with at least two tiers of wine and/or water glasses as well!!! Also, all bars must have a blender!!

• The bartenders must check out with the closing manager to make sure they leave their bars fully cleaned, using a rag, pine sol and water. They must take their ice bins and speed racks to the kitchen. Bars are to be fully wiped down and bar area cleaned.

• Captains must clean out their entire cocktail hour area! They must return all items that they use from the stewards office back by the end of their shift. They must check out with the closing manager after their shift to check that everything was cleaned properly. This includes after their LDT breakdown at the end of the night!

• Who was your captain and How would you rate your captains performance and why?

• Explain?

• Who was your bridal attendant and How would you rate your bridal attendants performance and why?

• Explain?

• Who was/were your bartender(s) and How would you rate your bartenders performance and why?

• Explain?

• How would you rate the waitstaff performance and why?

• Explain?

• Were there any issues with any staff member in tonights event? If so, please be specific!

  Yes

  No

  N/A

• Was there any staff member that stood out the most amongst everyone else? (i.e. was very helpful, team leader, improving, etc)

  Yes

  No

  N/A

Kitchen

• Were there any issues with the cocktail hour food?

  Yes

  No

  N/A

• Were there any issues with any courses during dining room?

  Yes

  No

  N/A

• Were there any issues with the time that the courses were being served? (i.e. kitchen cooks were late, salad dept were not ready with salad, dinner orders took a while to put up on boards, etc)

  Yes

  No

  N/A

• To your knowledge, were there any issues, complaints, compliments or suggestions about any of the courses or food?

  Yes

  No

  N/A

Desserts

• What was on the menu for dessert?

• Were there any issues with the dessert/setup? (i.e captain was running late with LDT, ran out of zeppoles, no more ice cream, etc)

  Yes

  No

  N/A

• Were there any concerns or issues from your host or guests regarding the dessert? (note: this includes cappuccino/espresso & coffee)

  Yes

  No

  N/A

End of the night routine

• Waitstaff must seperate all sugar caddies every night! Salt & pepper shakers must be emptied out every sunday on each floor! Tray stands must be neatly organized in designated storage areas!

• Make sure to walk your host out at the end of the event and wish them a good night. If they have good things to say about us in general, please ask them to give us a good review online. (i.e. yelp, google, wedding planner, liweddings.com, etc)

• What was your set:

• What was your serve:

• Regarding this event, Is there anything that management needs to be aware of or tend too?

• What are your overall thoughts on how the event ended? Any suggestions?

• Please sign the audit and submit to Armando@ladolcevita.com.

  Sign