Information
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Location
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Day/Shift:
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Weather/Patio:
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Conducted on
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Reservations booked for shift
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Net Sales at end of shift
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Manager(s) on Duty:
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Performed by:
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Location
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Personnel
Rating
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5 - Outstanding
4 - Near perfect performance, minimal improvement needed
3 - Performance sometimes meets expectations, needs improvement
2 - Performance does not meet expectations most of the time, needs significant improvement
1 - Unacceptable performance that is significantly below expectations and standards
Ambiance
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Appropriate lighting level throughout shift
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Appropriate music content and volume throughout the shift
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Appropriate TV content and plan for TVs on shift
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Vibrant and upbeat atmosphere achieved
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All areas appear clean and organized from guest's perspective
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Cleanliness of floors, windows, and service stations are maintained throughout the shift
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Staff and managers maintain a positive attitude throughout shift
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Host Stand
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Hosts' attire is appropriate and presentable
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Proper staffing at the host stand for the shift, aces in places
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Welcoming greets and direction by hosts
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Manager present at host stand during the shift and at first fill
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Reservations mapped appropriately
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Accurate quote times/accurate update on OT
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Events/large parties set up for properly beforehand
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Communication to managers and chefs of menus down, large parties, names on wait
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If on a wait, no more than three open tables at once
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Fillers are filling appropriately - best table first, staggering stations
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Guests receiving all appropriate menus
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Runners are stating name of the server and features of the menu
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Runners are on pace with guests, handing the menus to the guest
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Proper orchestration and teamwork by hosts
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Proper verbiage with guests
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Level of hospitality displayed
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Phones - answering in 3 rings or less, proper greeting and handling of calls
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Service
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Servers' attire is correct and clean
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Proper servers staffed for the shift, aces in places
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Beverage napkins used for the greet
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All tables are greeted within 2 minutes
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Salts and Peppers full and clean, appropriately placed
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Restaurant is show ready at open/changeover
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Seven steps of service are being followed
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Proper use of trays for 3 or more drinks
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Water served upon request only
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Appropriate coursing
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Proper tools available for servers (guest checks, presenters, flight sheets, etc.)
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Proper supplies available for servers (glassware, sugar caddies, candles, silverware, etc.)
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No 86'd beverage items - if so, proper communication
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Servers present on the floor at their tables majority of the time
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Proper orchestration and teamwork by servers
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Manager presence and assistance in the dining room
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Manager performing table touches (unsolicited as well)
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Level of hospitality displayed
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Bussing
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Bussers' attire is correct and clean
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Proper bussers staffed for the shift, aces in places
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Tables, floors, and service/bus stations are show ready upon open/changeover
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Trash and soiled linen container emptied appropriately and kept orderly
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Stocked coffee, tea, and soda
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Proper stocking of glassware and ice throughout the shift
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2 minute turns on setting tables
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Tray bussing at all times
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Assisting servers on filling waters and pre-bussing
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Bus tubs taken back appropriately and in an orderly fashion from guest's perspective
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No overflowing bus tubs or plates /dirty glassware in guest's view
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Proper orchestration and teamwork bu bussers
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Bar
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Bartenders' and Bar Backs' attire are correct and clean
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Proper bartenders staffed for the shift, aces in places
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Bartenders executing 4 minute ticket times in the wells
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Bar is show ready at open/changeover
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Seven steps of service are being followed
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Proper supplies available and being utilized (all bar supplies)
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Back bar and wells are stocked, no missing bottles - follows schematic
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No clutter or disorganization in guest's view, clean bar
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No 86'd items off feature menus - if so, should reflect on menu
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All beer coolers full (bottles), all kegs checked and ready
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Proper orchestration and teamwork by bartenders and bar backs
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All fruit served is fresh and cut properly
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Appropriate manager presence and assistance behind the bar
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Level of hospitality displayed
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Kitchen
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Food Runners' attire is correct and clean
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Proper Food Runners staffed for the shift
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FOH manager presence in the Kitchen - aware and communication of ticket times
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If egregiously long ticket times, they are communicated and handled appropriately with table touches
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If 86'd food items, they are communicated appropriately to staff from FOH manager and in POS
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Food Runners are properly using position points
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Food Runners are acting as last line of defense - modifications, condiments, sides
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Any error, refire, or comp communicated and handled appropriately with table touches
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Proper orchestration and teamwork by Food Runners
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Level of hospitality displayed
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Management
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Floor Presence
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Preshift
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Table Touches
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Staff Support (all worker groups)
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Command/Delegation
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Coaching/Positive Reinforcement
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Right Place/Right Time
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FOH/BOH Communication
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Teamwork
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Hospitality
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Shift/Day is set up for success
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Adherence to Opening/Mid/Closing checklist
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Labor/Cost Cutting Effectiveness (all worker groups)
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