SERVEX fridays

• SERVEX No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• FOH Manager

• BOH Manager

Creating First Good Impression

• Open the door for the guest and greet them with energy, smile and enthusiasm

  Yes

  No

  N/A

• Identify the numberof party and their preferred sitting area

  Yes

  No

  N/A

• Bring enough menu for the party

  Yes

  No

  N/A

• Bring high chairs, Coloring sheets and crayons for kids (if there's any)

  Yes

  No

  N/A

Providing hospitality factors:

• Assist elderly

  Yes

  No

  N/A

• Carry Baggage

  Yes

  No

  N/A

• Assist in going up the stairs

  Yes

  No

  N/A

• Offering to leave strollers or umbrella in the podium

  Yes

  No

  N/A

• Giving ballons to kids

  Yes

  No

  N/A

• Walk at the guests phase and engage in easy and friendly conversation<br>

  Yes

  No

  N/A

• Pull the chair with two hands for the guests as they sit down

  Yes

  No

  N/A

• Introduce MOD, Server's name, Textify

  Yes

  No

  N/A

• Hand the menu in an open manner and introduce the bar list

  Yes

  No

  N/A

• Remove extra set up if necessary

  Yes

  No

  N/A

• Say something before leaving the table

  Yes

  No

  N/A

BUILDING A PERSONALIZED AND ENGAGING DINING EXPERIENCE

• Immediately acknowledge the guests

  Yes

  No

  N/A

• Introduce server's name while marking the table with a coaster on the right of the guest (beverage napkin on the bar top)

  Yes

  No

  N/A

• Suggest menu items by navigating the menu

  Yes

  No

  N/A

• Make personal recommendations, new promos, suggestions based from guest's preference and allergens

  Yes

  No

  N/A

• Repeat order in proper sequence

  Yes

  No

  N/A

• Remove menu right after order taking

  Yes

  No

  N/A

• Distribute appetizer plate if guest ordered for an appetizer or if they will be sharing the food items.

  Yes

  No

  N/A

• Take out appetizer plates if didn't ordered an appetizer or salad.

  Yes

  No

  N/A

• Ask the guests if they are Bistro Premiere Card Holder. If yes , offer to serve their complimentary drinks, If not, then introduce briefly our Bistro Premiere Card.

  Yes

  No

  N/A

• Hand the wet towels or moist tissues to guests before leaving the table

  Yes

  No

  N/A

• Inform the guest what to expect after suggesting items

  Yes

  No

  N/A

Providing an ongoing, attentive and engaging dining experience to guests

• Serve glass of water with drink coaster to each guests right after ringing the orders.

  Yes

  No

  N/A

• Serve working drinks or refillable prior the food

  Yes

  No

  N/A

• Ensure correct food appearance before serving it on guest table

  Yes

  No

  N/A

• Bring appropriate serving gear for each food item (do not put it on top of the food)

  Yes

  No

  N/A

• Food Tongs- Salad, appetizers, pasta and ribs to share , Fajita, Quesadilla, promo platter

  Yes

  No

  N/A

• Steak knife- Steaks, ribs, pork chops, liempo, adobo, Quarter leg

  Yes

  No

  N/A

• Dinner spoon- beef Queso dip, Fajita

  Yes

  No

  N/A

• Dinner spoon, dinner fork, dinner knife- All dessert (provide all guests with appetizer plate with dessert spoon and dessert fork prior to serving dessert)

  Yes

  No

  N/A

• Briefly describe the item while serving it on guest table.

  Yes

  No

  N/A

• Serves the food in proper timing and sequence

  Yes

  No

  N/A

• Drinks 7 to 10 minutes

  Yes

  No

  N/A

• Kid's meal (if any)- 7 to 10 minutes

  Yes

  No

  N/A

• Soup- 7 to 10 minutes

  Yes

  No

  N/A

• Appetizer- 7 to 10 minutes

  Yes

  No

  N/A

• Salad- 7 to 10 minutes

  Yes

  No

  N/A

• Main Entree- 10 to 15 minutes

  Yes

  No

  N/A

• Dessert- 7 to 10 minutes

  Yes

  No

  N/A

• Coffee- 3 to 7 minutes

  Yes

  No

  N/A

• If the food is for sharing, serve it on each plate of the guest (Russian Service)

  Yes

  No

  N/A

• Offer condiments for food items served (fresh cracked pepper, Tabasco, A1 sauce)

  Yes

  No

  N/A

• Inform the guest regarding the status of their main entree. (get the ETA at the kitchen)

  Yes

  No

  N/A

TABLE NAVIGATION

• Refill drinks or offer second drink

  Yes

  No

  N/A

• Pre-bus plates and changes it if necessary

  Yes

  No

  N/A

• Removes clutter on table

  Yes

  No

  N/A

• Do change plates

  Yes

  No

  N/A

• Replace drink coasters

  Yes

  No

  N/A

• Offering guests second drink

  Yes

  No

  N/A

• Change ashtray

  Yes

  No

  N/A

• Check back

  Yes

  No

  N/A

SUGGESTIVELY SELLING OF AFTER DINNER ITEMS

• Desserts

  Yes

  No

  N/A

• Coffee

  Yes

  No

  N/A

• Hot Tea

  Yes

  No

  N/A

• Ask guest to wrap left over food TO-GO

  Yes

  No

  N/A

• Sells Premiere Card

  Yes

  No

  N/A

• Re-introduces Textify program

  Yes

  No

  N/A

• Offer to prepare the guest bill if they didn't order dessert or after dinner items

  Yes

  No

  N/A

• Ask mode of payment prior to presenting the bill

  Yes

  No

  N/A

• Double-check the receipt before printing it, for any complimentary items or discounts (strictly for managers function)

  Yes

  No

  N/A

• Present and hand the check to the guest using both hands

  Yes

  No

  N/A

• For cash, announce to the guest the amount received

  Yes

  No

  N/A

• For credit card, bring the hypercom and process the bill in front of the guest

  Yes

  No

  N/A

• Settle the payment as quickly as possible

  Yes

  No

  N/A

• Present back the change or processed card and voucher within 1 min.

  Yes

  No

  N/A

• Introduce GEM and encourage the guests to answer it

  Yes

  No

  N/A

CREATING THE LAST GREAT IMPRESSION AMONG GUESTS AS THE LEAVE OUR RESTURANT

• Server thanks the guests by name

  Yes

  No

  N/A

• Invite guest to return soon and look for you

  Yes

  No

  N/A

• Remind them of your name and tell them you want to see them soon

  Yes

  No

  N/A

• Stay engaged with guests until they leave the restaurant

  Yes

  No

  N/A

• Open the door for the guests and thank them with smile and energy and invite to return soon

  Yes

  No

  N/A

• Ask the guest regarding their experience with us

  Yes

  No

  N/A

• Inform the guest with our upcoming or existing activities or promotions around Fridays.

  Yes

  No

  N/A

A. FOH UNIFORM

HOSTESS

• Appropriate Make up

  Yes

  No

  N/A

• Hair Well Bonded

  Yes

  No

  N/A

• Well pressed hostess dress

  Yes

  No

  N/A

• Nameplate (Arial Black 32)

  Yes

  No

  N/A

• Sling Bag (Plain black)

  Yes

  No

  N/A

• Stockings (plain, black, thickest)

  Yes

  No

  N/A

• Shoes (Plain, black, polishable, wedge)

  Yes

  No

  N/A

• Stud earring (one pair only)

  Yes

  No

  N/A

• Working accessory watch

  Yes

  No

  N/A

• 3 click pens

  Yes

  No

  N/A

• 3 click lighters

  Yes

  No

  N/A

• 1 sanitizer gel (unsented or fruity only)

  Yes

  No

  N/A

• 1 Tickler

  Yes

  No

  N/A

• Take a Picture of the Hostess

  Media

BUSSERS

• Well pressed busser shirt

  Yes

  No

  N/A

• Inner white shirt (round neck, plain)

  Yes

  No

  N/A

• Nameplate (Arial Black 32)

  Yes

  No

  N/A

• Clean Shaven Face

  Yes

  No

  N/A

• Belt (Black, Leather)

  Yes

  No

  N/A

• Belt bag (Plain, Black, appropriate size)

  Yes

  No

  N/A

• Slacks Pants (Plain, Black, Appropriate size)

  Yes

  No

  N/A

• Apron (plain, black, overhaul)

  Yes

  No

  N/A

• Working Accesory watch

  Yes

  No

  N/A

• Mid-High socks (Plain black)

  Yes

  No

  N/A

• Red towel (clean, well pressed)

  Yes

  No

  N/A

• 3 Click pens

  Yes

  No

  N/A

• 3 Click lighters

  Yes

  No

  N/A

• 1 Sanitizer gel (Unscented or fruity only)

  Yes

  No

  N/A

• 1 tickler

  Yes

  No

  N/A

• Take a picture of the Busser

  Media

FEMALE SERVERS

• Appropriate make up

  Yes

  No

  N/A

• Well pressed polo (Short sleeves)

  Yes

  No

  N/A

• Hair well bonded

  Yes

  No

  N/A

• Stud earing (one pair only)

  Yes

  No

  N/A

• Nameplate (Arial Black 32)

  Yes

  No

  N/A

• Stripes necktie (properly knot)

  Yes

  No

  N/A

• Skirt (plain black, appropriate length)

  Yes

  No

  N/A

• Leggings (Plain, Black)

  Yes

  No

  N/A

• Mid- High socks (plain black)

  Yes

  No

  N/A

• School Shoes (plain black, polishable)

  Yes

  No

  N/A

• Apron ( Plain, black, half-size)

  Yes

  No

  N/A

• Red towel (Clean, well pressed)

  Yes

  No

  N/A

• Belt Bag (plain, black, appropriate size)

  Yes

  No

  N/A

• Working accesory watch

  Yes

  No

  N/A

• 3 Click pens

  Yes

  No

  N/A

• 3 Click Lighters

  Yes

  No

  N/A

• 1 Sanitizer gel (unscented or fruity only)

  Yes

  No

  N/A

• Mini Stapler with staple wire

  Yes

  No

  N/A

• Mini Calculator

  Yes

  No

  N/A

• Bar Blade

  Yes

  No

  N/A

• Wine key

  Yes

  No

  N/A

• 1 Tickler

  Yes

  No

  N/A

• Take a picture of Female server

  Media

MALE SERVERS

• Well pressed polo (Short sleeves)

  Yes

  No

  N/A

• Nameplate (Arial black 32)

  Yes

  No

  N/A

• No Earings for male

  Yes

  No

  N/A

• Clean Shaven Face

  Yes

  No

  N/A

• Inner White shirt (round neck, plain)

  Yes

  No

  N/A

• Pants (Plain, black, slacks, appropriate size)

  Yes

  No

  N/A

• Belt (Black, Leather)

  Yes

  No

  N/A

• Mid-high socks (plain black)

  Yes

  No

  N/A

• Shoes (Plain , black, polishable)

  Yes

  No

  N/A

• Apron (Plain, black, half size)

  Yes

  No

  N/A

• Red Towel (clean, well pressed)

  Yes

  No

  N/A

• Belt Bag (plain, black, appropriate size)

  Yes

  No

  N/A

• Working accesory watch

  Yes

  No

  N/A

• 3 Click pens

  Yes

  No

  N/A

• 3 Click lighters

  Yes

  No

  N/A

• 1 Sanitizer Gel (unscented or fruity only)

  Yes

  No

  N/A

• Mini Stapler with staple wire

  Yes

  No

  N/A

• Mini Calculator

  Yes

  No

  N/A

• Bar blade

  Yes

  No

  N/A

• Wine key

  Yes

  No

  N/A

• 1 Tickler

  Yes

  No

  N/A

• Take a picture of the Male Server

  Media

BARTENDER

• Appropriate make up (Female)

  Yes

  No

  N/A

• Hair well bonded (Female)

  Yes

  No

  N/A

• Clean Shaven Face (Male)

  Yes

  No

  N/A

• Nameplate (arial Black 32)

  Yes

  No

  N/A

• Well pressed long sleeves

  Yes

  No

  N/A

• Vest (Plain, Black)

  Yes

  No

  N/A

• Skirt-female (Plain black, appropriate length)

  Yes

  No

  N/A

• Slacks pants-male (Plain, Black, appropriate size)

  Yes

  No

  N/A

• Inner white shirt-male (round neck, plain)

  Yes

  No

  N/A

• Belt-male (black, leather)

  Yes

  No

  N/A

• Mid-high socks (plain, black)

  Yes

  No

  N/A

• Apron (short for female/long for male)

  Yes

  No

  N/A

• Red towel (clean, well pressed)

  Yes

  No

  N/A

• Belt bag (plain, black, appropriate size)

  Yes

  No

  N/A

• Working accesory watch

  Yes

  No

  N/A

• 3 Click pens

  Yes

  No

  N/A

• 3 Click Lighters

  Yes

  No

  N/A

• 1 Sanitizer gel (unscented or fruity only)

  Yes

  No

  N/A

• Wine Key

  Yes

  No

  N/A

• Bar Blade

  Yes

  No

  N/A

• Mini Stapler with staple wire

  Yes

  No

  N/A

• Mini Calculator

  Yes

  No

  N/A

• 6 Inches stainless ruler

  Yes

  No

  N/A

• Take a picture of the Bartender

  Media

B. BOH UNIFORM

• Well Pressed chef uniform

  Yes

  No

  N/A

• Hair well restrained

  Yes

  No

  N/A

• Inner white shirt (round neck, plain)

  Yes

  No

  N/A

• Belt (black, leather)

  Yes

  No

  N/A

• Well pressed chef pants (checkered)

  Yes

  No

  N/A

• Mid-high socks (white)

  Yes

  No

  N/A

• White Apron (properly tied)

  Yes

  No

  N/A

• Steel toe shoes (Plain, Black)

  Yes

  No

  N/A

• Clean Shaven Face (male)

  Yes

  No

  N/A

• 1 Tickler

  Yes

  No

  N/A

• Probe Thermometer

  Yes

  No

  N/A

• 3 Click pens

  Yes

  No

  N/A

• 6 inches stainless ruler

  Yes

  No

  N/A

• Stainless measuring spoon

  Yes

  No

  N/A

• No jewelries

  Yes

  No

  N/A

• Take a picture of the Line Cook

  Media

C. MANAGERS

FEMALE

• Blazer

  Yes

  No

  N/A

• Nameplate

  Yes

  No

  N/A

• Slacks

  Yes

  No

  N/A

• Close shoes with heels

  Yes

  No

  N/A

• Tied hair

  Yes

  No

  N/A

• Lighter

  Yes

  No

  N/A

• Click Pen

  Yes

  No

  N/A

• Hankerchief

  Yes

  No

  N/A

• Make up

  Yes

  No

  N/A

MALE

• Longsleeves polo with tie or coat

  Yes

  No

  N/A

• Nameplate

  Yes

  No

  N/A

• Slacks

  Yes

  No

  N/A

• Polishable shoes

  Yes

  No

  N/A

• Lighter

  Yes

  No

  N/A

• Hankerchief

  Yes

  No

  N/A

• Click Pen

  Yes

  No

  N/A

• Clean Shaven

  Yes

  No

  N/A

• Picture of the Manager

  Media

A. COMMUNICATION BOARD

• Ask Team members for awareness with what is posted<br>Training update<br>Recipe Update<br>Service Update<br>Announcement<br>Schedule FOH & BOH<br>Timesheet

  Yes

  No

  N/A

• Bulletin Board

  Yes

  No

  N/A

• Alley Rally Board

  Yes

  No

  N/A

• GEM Board

  Yes

  No

  N/A

B. STATION SCHEMATICS

• Hostes Stand

  Yes

  No

  N/A

• Busstand

  Yes

  No

  N/A

• Bar

  Yes

  No

  N/A

• Service Area

  Yes

  No

  N/A

• Prep Area

  Yes

  No

  N/A

• Steward

  Yes

  No

  N/A

• Plate Nacho

  Yes

  No

  N/A

• Saute

  Yes

  No

  N/A

• Fry

  Yes

  No

  N/A

• Broiler

  Yes

  No

  N/A

• Window

  Yes

  No

  N/A

A. TRAINING MANUALS

• Bistro 101

  Yes

  No

  N/A

• Philosophies and Theories

  Yes

  No

  N/A

• Fun Facts

  Yes

  No

  N/A

• Myrna Story

  Yes

  No

  N/A

• Food Safety and Sanitation

  Yes

  No

  N/A

• Product Knowledge

  Yes

  No

  N/A

• FOH Basics

  Yes

  No

  N/A

• BOH Basics

  Yes

  No

  N/A

• FOH Station Training Guides

  Yes

  No

  N/A

• BOH Station Training Guides

  Yes

  No

  N/A

• Fridays Service Style manual

  Yes

  No

  N/A

• Food Guide

  Yes

  No

  N/A

• Drinks Guide

  Yes

  No

  N/A

• Wine

  Yes

  No

  N/A

• Coffee Recipes

  Yes

  No

  N/A

B. UNIFORM PACKETS

FOH 5 PAR EACH

• Hostess

  Yes

  No

  N/A

• Female Server

  Yes

  No

  N/A

• Male Bartender

  Yes

  No

  N/A

• Bartender

  Yes

  No

  N/A

• Busser

  Yes

  No

  N/A

• BOH- line cook (5 PAR per set)

  Yes

  No

  N/A

• DIsh (2 Sets)

  Yes

  No

  N/A

• Cleaning Crew (2 sets)

  Yes

  No

  N/A

C. FORMS

• Restaurant Line Check

  Yes

  No

  N/A

• Pour Test

  Yes

  No

  N/A

• Ally Rally

  Yes

  No

  N/A

• Priority List

  Yes

  No

  N/A

• Uniform Checklist

  Yes

  No

  N/A

• 201 Files

  Yes

  No

  N/A

• Contractual- REX and performance appraisal

  Yes

  No

  N/A

• Regular- Performance Appraisal (Quarterly)

  Yes

  No

  N/A

A. MANAGERS ON DUTY

• Makes FOH Floorplan

  Yes

  No

  N/A

• Create shift duties

  Yes

  No

  N/A

• Performs 100% purposeful table visit

  Yes

  No

  N/A

• Engaging with guests

  Yes

  No

  N/A

• Gives direction on team members on floor

  Yes

  No

  N/A

• Conducts immediate coaching

  Yes

  No

  N/A

• Check the quality of the food that's being expedited

  Yes

  No

  N/A

• Check all the drinks that's coming out from the bar

  Yes

  No

  N/A

• Monitor ticket timing

  Yes

  No

  N/A

• Handles Team members on floor

  Yes

  No

  N/A

• Motivate team members on floor

  Yes

  No

  N/A

• At the door during peak hours or weekends to manage the wait.

  Yes

  No

  N/A

B. DINING AREA

• All Team members undergone Classroom Training

  Yes

  No

  N/A

• Team Members are validated on its present position

  Yes

  No

  N/A

• Bussers kit present on each busstand

  Yes

  No

  N/A

Things to look for the busser kit

• 3 compartments

  Yes

  No

  N/A

• With black cloth covered

  Yes

  No

  N/A

• White towel

  Yes

  No

  N/A

• Blue towel

  Yes

  No

  N/A

• Sanitizing bottle with J512

  Yes

  No

  N/A

• Take a picture of the busser's kit

  Media

• Wet towel should be seperated from dry one and food particles

  Yes

  No

  N/A

• Use of auto weave towel in driying plates

  Yes

  No

  N/A

• Bussers have red cotton towel to wipe couches

  Yes

  No

  N/A

• Busstand have 3 Menus set up

  Yes

  No

  N/A

• Cuttlery tray with red cloth cover filled with dinner napkins, dinner spoon, fork and spoon

  Yes

  No

  N/A

• Table are all aligned

  Yes

  No

  N/A

• No wobbling tables and chairs

  Yes

  No

  N/A

• Host visibility at all times at the door

  Yes

  No

  N/A

• Server at homebase

  Yes

  No

  N/A

• FOH are knowledgeable with the updates and promos

  Yes

  No

  N/A

• Birthday songs are perform lively and energetic with atleast 5 Team members

  Yes

  No

  N/A

• Use of busstub in bussing out

  Yes

  No

  N/A

• Use of bar tray in carrying 4 or more glasses

  Yes

  No

  N/A

• Team member is validated on its present position

  Yes

  No

  N/A

• Presence of Cleaning Crew

  Yes

  No

  N/A

C. BAR

• Bartenders make drinks with working flair

  Yes

  No

  N/A

• Sanitizing bucket with 2 dividers (blue towel must be soaked in J512 if not in use

  Yes

  No

  N/A

• Liquor merchandising

  Yes

  No

  N/A

• Rat hole system

  Yes

  No

  N/A

• Bar stools are properly arranged

  Yes

  No

  N/A

• Bar list set up on bar top

  Yes

  No

  N/A

• Proper garnish cutting

  Yes

  No

  N/A

• REMARKS:

• Add signature

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