Olive Garden PH (FOH)

Accessories are limited to wrists watch.

Fingers nails are short, unpolished, and clean.

Hair restraint is worn.

Complete uniform.

no double ear piercing

Host demonstrate shift readiness approach and greet guest with a smile good eye contact and thank guest as they leave; host walk to tables at guest pace, pull out chair, provides menu to each guest and introduce server by name. host uniforms impeccable and brand standard

Podium supplies and equipment are complete.

Staff area/locker, benches and décor clean in and good repair

All Packages available, brand appropriate and stored correctly

Highchairs should be placed in different stations

Acrylic tabletops are set up on all tables well maintained and clean. Discarded/replace as necessary

Waiting area set up complete. Seating system in place (station rotation).

Clean glass door and handle

Air - Conditions are in accurate temperature

knowledgeable about guest inquiries

All product labeled, dated, rotated and stored according to recipe and standards; Fruit garnishes cut fresh, labeled and stored properly and displayed in iced garnish trays; current recipes available and in good condition *NO expired products; Cold holding products 41.0F or less. No cross contamination issues

The 3 Compartment sink are being practiced.

Sani-Buckets in place, at proper PH, and changed hourly at minimum, towels clean and changed as needed

Bar glassware sparkling clean; no finger prints, water stains, lipstick, chip, etc. Each type stocked appropriately to support usage

The Iced bin and bar mat is cleaned with no slimes and debris.

Grease trap being cleaned regularly.

Bar area neat, cleaned and organized, free of odors and pests; Bar- top set appropriately (silverware at lunch, menus, table tents, etc. and ready to welcome guests); chairs shingled to the counter facing front door; Proper Back bar display; fully stocked; broken glass bucket present

Bar guests acknowledged immediately by Bartender and greeted with smile.

The lighting is in good condition

The ceiling must be clean, no strain, free of cobweb-free, all titles intact, no chips and scratches.

The table and chair are perfectly aligned, sanitized, not wobbly and well set; salt and pepper. Booth seats and back clean, no tears, loose threads, or visible wear.

POS are organized and set with bill folder.

The water decanters iced tea and ice dispenser are clean and stocked with proper and correct label.

Food condiments are cleaned.

Cutlery bins are clean and set with serving gear and utensils.

Service stations clean, organized and stock appropriately. Pleasant guest sight line. Wine display stocked properly

Soup, salad and breadsticks delivery, timely refills. Correct quality, temperature and presentation. Offering never ending refills for breadsticks

Hot food served on hot plates and cold food served on cold plates

Proper salad portioning using right tools for each salad item. Lined salad bowl are used as a sample of portioning

The team members are knowledgeable about recent training updates

Alley Ralley or communication board is being used before clocking in

Food sequenced is practiced and proper ringing of orders from beverage to dessert

Table engineering is being practiced (removing unused plate, crumpled tissue )

The blender is working and clean

The coffee and espresso machine working well and clean.

Bar chiller in good working condition set as 2 to 3.

The ice bin was clean, scooper placed in cleaned pan and the tea machine working and clean.

Phone, Telephone, table vibe deliveries and Arlo are charged and working.

Trash bin with plastic bag

Antibacterial soap set up.

The floor must dry and clean, well maintained

Disposable paper towels

Scented Flower or spray are present and odor free

No evidence of pests is present.

Air Condition is cleaned.