Restaurant Visit - GHL

Visual appearance of restaurant on arrival

Front desk / reception uncluttered

Brief and Res bookings sheet printed and the teams briefed:

DJ appearance (if applicable)

Staffing levels appropriate to number of guests:

BOH areas including changing rooms clean and tidy:

FOH uniforms crisp and clean (also footwear), including managers:

Hot water in the bar taps

Spillages, fruit flies, food debris, broken glass or ice scoops not left in ice

Food not labelled and/or not in date

Evidence of Pest activity

Hot water in kitchen

Cleaning/damage to floor - fail if severely damaged and area is dirty and/or call not logged

Cleaning/damage to walls - fail if severely damaged and area is dirty and/or call not logged

Cleaning to cooking equipment; ovens, friers, grills - fail if severely damaged and area is dirty and/or call not logged

Cleaning to chillers and display chillers (no build-up of dirt or debris)

Cleaning to fridges and freezers, doors to seal shut including blast freezer - (no build up of dirt or debris)

Cleaning to extractor and filters (grease build up on filters or canopy)

Cleaning to cooking and prep surfaces - (no build up of food debris or spillages left)

Raw/cooked - no raw food stored above cooked or ready to eat, with dedicated raw prep area

Evidence of pest activity

Shield diaries and FSMS completed and up to date

Working to compliant practices

Any guest facing or business critical property issues?

Fire safety procedures being followed

Was food presented to spec?

Did it taste good?

Was the temperature correct?

Meet and greet on arrival

Service flow to a good standard

Exceeding guest expectations

Was the manager running service?

Was Gino Awards conversion/empowerment happening?