Service Role Audit Check

Title Page

Staff Grooming and Behavior

Both back-of-house (BOH) and front-of-house (FOH) staff strictly adhere to the grooming requirements.
Staff wear a smiling demeanor
Did the entire staff promptly welcome Tanyu Solgan upon their entry into the store?
Do the staff warmly greet customers as they enter the store?
Did the staff allow the customer to pass first as they went by?
Did the staff say goodbye to the customer and remind them to take their belongings?
Are the staff proactive in their customer service approach?

Adhere closely to the tray guidelines.
Follow the prescribed procedure meticulously to inspect food presentation and utensil cleanliness before delivery. Ensure that the fish is in a flaming condition before it is served to the customer
Strictly adhere to informing the customer of the names of the dishes that have been served to them, followed by promptly canceling any dish orders that have already been sent on the order docket.
After delivering the food, the runner extended a greeting to the customer, wishing them an enjoyable meal.
Do staff exhibit a smiling demeanor while serving customers?
Did they retrieve any unused utensils after serving the dishes to the customer?
- Yes
- No
- N/A

Has the table setting been arranged in accordance with the Standard Operating Procedure (SOP)?
Staff don a smile as they escort customers to their seats
Within one minute of the customer being seated, service crew members proactively approach them to offer assistance with ordering, provide menu recommendations, and promote ongoing promotional campaigns within the store.
Did they verify the order details with the customer after it was placed and inform them about the expected timing for serving the dishes?
Is there an indication on the order docket when dishes are being served to the table? If all dishes have been served, is the bill board overturned?
Is there any interaction with the customer?
- Yes
- No
- N/A
Did the staff conduct route checks within their designated sections?
Is there any fish cutting service provided once the fish is served on the table?
Are customers informed that our flavors tend to be rich, and they may need to add plain soup if they find the dish too salty?
If a plate is filled with one-third fish bones, is it the staff's protocol to replace the plate for the customer?
If a customer raises their hand, do staff proactively approach them?
Staff take the initiative to add soup and black tea to the customer
Did the staff say goodbye to the customer and remind them to take their belongings?
Did the staff guide the customer to the cashier's location?
Is the table completely cleaned and in perfect condition within one minute and thirty seconds?

Did the cashier receive the order docket from the customer with both hands while displaying a friendly expression?
Did the cashier confirm the customer's order and inform them of the total payment amount?
Did the cashier inquire about the customer's preferred payment method?
Did the cashier verify whether the amount for card or cash payment is correct, particularly counting cash in front of the customer for cash transactions?
Did the cashier collect feedback on the quality of food and service and dining experience?
Did the cashier bid farewell to the customer and provide them with the counter card?
Did the cashier answer the phone after it rang three times?
Did the cashier promote membership benefits and ongoing promotional campaigns to the customer?
Did the cashier return change and the card in a friendly manner?

The hosting counter is neat and well-organized, equipped with all the necessary items.
Did the hosting answer the phone after it rang three times?
The hosting staff are proactive in serving customers.
Understands the process of queuing and waiting
Do hosting exhibit a smiling demeanor while serving customers?
The hostee adheres to the Standard Operating Procedure (SOP) when attending to customers for queue numbers.
Is the hostee acquainted with the Inline system
Did the hosting staff inquire whether the customer is visiting our restaurant for the first time?
Did the host raise their hand to guide customers to their seats and ensure they are following behind?
After seating the customer, did the host offer any recommendations?
Did the hosting staff collect any feedback from the customer after they had left?
Did the hosting staff bid farewell to the customer
Did the hosting staff confirm all reservations with customers one day in advance?

Are all staff members very lively in their behavior?
The tables and chairs are arranged in a proper manner.
Is the ambiance in the lobby energetic and exceptionally pleasant
Are the utensils on the table arranged properly and in an orderly manner?
Is the music volume suitable for customers to listen to?
The menu is neatly arranged on the table without any greasy residue.
Is there any presence of pests visible in the lobby?
Is the lobby floor free of grease stains?
Are any of the staff members using their phones?
Are there any unhygienic gestures among the staff, such as loose hair or nose picking?
Are any staff members engaged in chitchatting and ignoring customers?
All staff wear their masks
All staff serve customers with a smiling and enthusiastic demeanor.
The lobby ventilation is well-maintained.
The manager and supervisor are consistently present and actively monitor staff performance in serving customers.