Title Page
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Date
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Prepared by
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Location
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Current CSR
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Managers on Duty
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Kitchen Manager/ Shift Leader on Shift
Guest Look and Feel
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Is the Store front clean and presentable
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All Glass Doors and Windows clean
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Are all lights working and clean
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Welcome mats clean
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Pot Plants painted and looking neat
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Are all dead plants/leafs removed and in side pot plant clean and tidy
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Are Bathrooms Clean and Tidy
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Are soap dispensers full ?
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Are Hand towels available
Host/ Door greeting and farewell
Steps of Service
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Host shifted
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Meeting and Greeting
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Interaction with guests while seating
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Are Menus handed to each guest
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Are Menus clean?
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Rate quality of the menus
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First drink offered
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Farewell
Duties
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Does host/management contact reservation for the day to confirm reservations?
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Does host/management contact previous days reservations for feedback and review?
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Does host/management allocate reservation on the floor plan to get tables set accordingly?
General
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Attire an appearance.
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General Feedback
Teams Steps of Service/Teams Guest awareness
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Are waiters in correct uniform and have their waiter's tools?
Steps of Service
First Visit to the table
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Is introduction as per brand standard?
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Are first drinks being delivered if ordered?
Specials
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Are daily specials being mentioned by Team
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Is Happy Hour being mentioned by Team
Drinks and Wine
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Are waiter's writing down orders and repeating it back to guests ?
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Are drinks being delivered as requested (Side ice etc)
Taking the order
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Are recommendations being made? Is upselling taking place?
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Are waiter's writing down orders and repeating it back to guests ?
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Are pre-drops being done after placing orders?
Delivering the order
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Is Team using Best Bite forward rule?
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Is 2 mins/ 2 Bites rule being done?
After Sale Service
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Are second drinks/ top up drinks offered?
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Clearing of table
Offering of desserts and Hot beverages
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Are Desserts and Hot beverages being offered?
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Are pre-drops being done after placing orders?
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Delivering of order. Best bite forward.
The Bill
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Are table's being cleared before delivering the bill?
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Are bill's being delivered to brand standard? Clean bill folder and pen.
Farewell
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Are the Team escorting guests out after completing payment?
Table Maintenance
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Are all tables being maintained throughout service?
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Are table's reset after the guests left? Within 2 minutes.
Guest Awareness
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Are waiters visible in their sections?
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Are waiters attentive to ALL guests?
General
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General feedback
Service Audit
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Waiter Name
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Was First Drink offered ?
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Was Introduction done to Standard ?
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Was ALL relevant specials mentioned ?
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Was Drinks order taken ? Written down and Repeated ?
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Was correct Drinks delivered ?
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Was recommendation made or offering of add ons?
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Are pre drops being done after placing order?
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Was Best Bite Ruled followed
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Was correct order delivered ?
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Was 2 mins/ 2 bites rule done?
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Was drink refills or top ups offered ?
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Was table being maintained ?
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Was Dessert and Hot Beverages offered ?
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Was the Table touched by Management ?
Bar Service/ Bar counter service/ Quality of Drinks and Standards
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Is the bar fully stocked and clean?
Service
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Timing
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Appearance of orders
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General notes
Audit notes
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Beverage quality control sheets
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Labelling
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Cleanliness
General Notes
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Are bartenders proactive?
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Points to focus on.
Pass/FoodQuality/Food Timing/QC
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Was the kitchen prepared and ready for service?
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Ticket time
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Quality and appearance of dishes.
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Communicatin and Coordination.
Audit
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Are 4 hour temperature checks being done?
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Receiving logs
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Labelling
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Hygiene and hand washing
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Overall cleanliness
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Cross Contamination
General
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Notes
Teamwork and Cohesiveness
Floor
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Is the team assisting each other?
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Is Full hands in/full hands out being practiced.
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Is the team running food and drinks for each other.
Bar
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Is the bar assisting each other?
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Is the bar assisting waiters?
Kitchen
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Communication and Coordination
Overall teamwork as a unit
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Remark
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Notes
Management
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Presence on the floor.
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Are management covering all the areas of the store?
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Are table touches being done
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Are vibe meetings/sessions being held per shift
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Has Management been discussed previous feedback given by SFTH?
- Yes
- No
- N/A
Maintenance
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Notes