Greeting: You are welcomed as soon as you enter like a guest in your home.
Beverage: Delivers proper scripting and follow-up
First time guest: you are asked, offered tour if you say yes
Ringing in the order: order entered correctly, cash/credit handled ok.
Reservation slip: receipt attached, correct numbers filled in.
Thank you: You are sincerely thanked before walking away
Greeting: server introduces them self by name and signs ticket. Guest is told of featured item.
Checking back: Server returns twice or more and pre-busses table. Asks if "everything is great".
Server thanks the guest and tells them about another day
Staff is knowledgable of steak pledge. Steak POP correct.
Cook is present at their station. They are friendly and outgoing.
The grill is set up properly and is clean and organized.
Proper sized portions. Cooking volume matches guest flow.
Diamond marks are present; fresh, proper done ness, great flavor.
Station is easy to spot and correct POP is present.
Cook is present at action station. They are friendly and outgoing.
Entire action station is neat, clean and organized
Products are held hot, spoodles used for ingredients.
Recipe & scripting is followed, no extra questions or steps.
Finished product is fresh, appealing, and made to recipe
Cook offers a spring roll to every guest
Lineserver interacting with the guests
Lineserver aware of food safety and guest safety
Lineserver maintaining the food bars and aware of "proud of it" mentality.
Hot foods stocked, fresh, and clean. Product made to recipe.
Salad Bar stocked, fresh, and clean. Product made to recipe.
Bakery stocked, fresh, and clean. Product made to recipe.
Carving area is well maintained & appealing. Roast beef is cooked to medium
Menu followed 100%
Restrooms are well maintained, fully stocked and clean
Overall atmosphere is clean, comfortable and inviting.
Manager is visible, engaged, and in control of the operation.
Manager utilizing "hub management".
Please rate your overall satisfaction 1-5 (5 excellent)
Coolers properly stripped
Day Dot system in place and accurately used
Recipes in use in all departments
Employees aware of quality and "proud of it" mentality.