Are all team members wearing the correct concept uniform?
Do all team members promote the concept?
Are team members following concept specific service cycles?
Do Team members exhibit good knowledge of food specs?
A dish of the menu will be spec tested with a team member
Are the concept managers commanding the team effectively?
Is non-effect lighting at the correct level ?
Is music volume at the correct level and sound ok (treble)?
Is the music policy correct and in keeping with the concept?
Is the temperature ok?
Is the back bar uncluttered and organised?
Is the floor dry, clear and free from glass , bottles?
Are fridges full and following concept stocking policy?
Are wine glasses being cleared from tables who have not ordered wine?
Are all tables clean and tidy?
Are concept menus out, clean and in good condition?
Are team members pro-actively up - selling?
Are team members offering premiums ?
Are there enough team members on and working efficiently ?
Are concept specific targets in place for each team member ?
Is the new shift report being used and followed?
Are tables set up correctly ?
Are concept cocktails/drinks being served correctly? (Correct vessel)
Are the correct ice buckets in use?
Is the plus one initiative evident and being used?
Is a feedback card being given to every table?
Is the toilet floor clean and dry ?
Do the toilets smell ok?
Do all the cubicles have toilet roll?
Are all soap dispensers full?
Are all sinks and toilets unblocked?
Overall we're the toilets satisfactory ?