MIT Front of House Practical Observation

Can Login to the Booking System

Competent on taking a bookings

Can make DATE and TIME adjustments to a booking

Can make COVERS adjustments to a booking

Can update/ament CUSTOMER DETAILS

Can print overview report for the daily bookings

Can explain how to maxmize covers

Familiar with EXBO set up and style of Window?

Crockery SPEC understood

85/86's communicated appropriately

Sense checking tickets - [eg 3 covers, 2 Mains]

Positioning of Checks

Can communicate well with window chef

Can communicate well with floor team

Prioritisation of certain checks

Tearing of bottom of ticket, to show starters have gone

Strong use of calls? ETA, TICKET TIME, 900

Main Away acknowledgement

Spiking checks, once all dishes have left the pass

Checking plates for clenliness

Any Re-Cooks were ran to the table by MGMT

Any allergen sensitive tickets are ran to table by MGMT.

Window was kept clean and sanitised during observation

Did you feel, the trainee was in full control of EXBO

In your opinion, could the trainee control EXBO on a busy shift?

Was a Pre-shift meeting done at the beginning of the shift ?

Did Li-T-Mus feel correct when you started the evaluation

Were all staff wearing correct uniform

Did you see evidence of the "SMALL WORLD" theory being executed

Was "The New World Way" being adhered to [service steps]

Did you feel the MIT was part of the "TEAMWORK"

Was the MIT actively participating in "TICKET TO RIDE"

MIT actively encouraged "WOO" and can explain the importance

Was Li-T-Mus being managed throughout the shift

Trainee was doing "FIGURE of 8" and touching tables

If you were aware of any issues, did you feel the trainee handled it well and in an appropriate manner?

Were all ticket times being adhered to and if not was the trainee aware?

Trainees Food SPEC knowledge is excellent

Trainees Liquor SPEC knowledge is excellent

Trainees Beverage SPEC knowledge is excellent

In your opinion, was the trainee directly in control of the shift