Operational Performance Review

Appropriate lighting level throughout shift

Appropriate music content and volume throughout the shift

Appropriate TV content and plan for TVs on shift

Vibrant and upbeat atmosphere achieved

Staff and managers maintain a positive attitude throughout shift

Hosts' attire is appropriate and presentable

Proper staffing at the host stand for the shift, aces in places

Appropriate host stand language used (verbiage)

Welcoming greets and direction by hosts

Manager present at host stand during the shift and at first fill

Reservations mapped appropriately

Accurate quote times/accurate update on OT

Events/large parties set up for properly beforehand

Communication to managers and chefs of menus down, large parties, names on wait

If on a wait, no more than three open tables at once

Fillers are filling appropriately - best table first, staggering stations

Guests receiving all appropriate menus

Runners are stating name of the server and features of the menu

Runners are on pace with guests, handing the menus to the guest

Proper orchestration and teamwork by hosts

Level of hospitality displayed

Phones - answering in 3 rings or less, proper greeting and handling of calls

Servers' attire is correct and clean

Proper servers staffed for the shift, aces in places

Appropriate service talking points used (verbiage)

Beverage napkins used for the greet

All tables are greeted within 2 minutes

Salts and Peppers full and clean, appropriately placed

Restaurant is show ready at open/changeover

Seven steps of service are being followed

Proper use of trays for 3 or more drinks

Water served upon request only

Appropriate coursing

Proper tools available for servers (guest checks, presenters, flight sheets, etc.)

Proper supplies available for servers (glassware, sugar caddies, candles, silverware, etc.)

No 86'd beverage items - if so, proper communication

Servers present on the floor at their tables majority of the time

Proper orchestration and teamwork by servers

Manager presence and assistance in the dining room

Manager performing table touches (unsolicited as well)

Level of hospitality displayed

Bussers' attire is correct and clean

Proper bussers staffed for the shift, aces in places

Tables, floors, and service/bus stations are show ready upon open/changeover

Trash and soiled linen container emptied appropriately and kept orderly

Stocked coffee, tea, and soda

Proper stocking of glassware and ice throughout the shift

2 minute turns on setting tables

Tray bussing at all times

Assisting servers on filling waters and pre-bussing

Bus tubs taken back appropriately and in an orderly fashion from guest's perspective

No overflowing bus tubs or plates /dirty glassware in guest's view

Proper orchestration and teamwork by bussers

Bartenders' and Bar Backs' attire are correct and clean

Proper bartenders staffed for the shift, aces in places

Appropriate bartender language used (verbiage)

Bartenders executing 4 minute ticket times in the wells

Bar is show ready at open/changeover

Seven steps of service are being followed

Proper supplies available and being utilized (all bar supplies)

Back bar and wells are stocked, no missing bottles - follows schematic

No clutter or disorganization in guest's view, clean bar

No 86'd items off feature menus - if so, should reflect on menu

All beer coolers full (bottles), all kegs checked and ready

Proper orchestration and teamwork by bartenders and bar backs

All fruit served is fresh and cut properly

Appropriate manager presence and assistance behind the bar

Level of hospitality displayed

Food Runners' attire is correct and clean

Proper Food Runners staffed for the shift

FOH manager presence in the Kitchen - aware and communication of ticket times

If egregiously long ticket times, they are communicated and handled appropriately with table touches

If 86'd food items, they are communicated appropriately to staff from FOH manager and in POS

Food Runners are properly using position points

Food Runners are acting as last line of defense - modifications, condiments, sides

Any error, refire, or comp communicated and handled appropriately with table touches

Proper orchestration and teamwork by Food Runners

Level of hospitality displayed

Floor Presence

Preshift

Table Touches

Staff Support (all worker groups)

Command/Delegation

Coaching/Positive Reinforcement

Right Place/Right Time

FOH/BOH Communication

Teamwork

Hospitality

Shift/Day is set up for success

Adherence to Opening/Mid/Closing checklist

Labor/Cost Cutting Effectiveness (all worker groups)

Ticket Times - check 15 tickets

Presentation Appetizers

Presentation Entrees<br>

Presentation Desserts

Food Quality Appetizers

Food Quality Entrees

Food Quality Desserts

All prep cooks utilizing recipes in front of them

Prep cooks execution of recipes and timeliness

Prep cooks executing proper cooling methods and using cooling log

Prep cook execution of proper labeling of product

Prep cooks following prep list and priority of items

Portion Control - check weights of 5 products

Using correct chemicals in dish machine and 3 compartment sinks

Dish machine maintained throughout shift

Changes water every 2 hours

Station is organized

Proper soak containers

Insures dish machine is operating at proper temperature

All in black chef pants

All wearing white chef coats or shirts (provided by company)

All wearing black baker's hats

All wearing black slip resistant shoes

All wearing aprons