Service Your Way Audit

All menu items available and in date

Guests greeted in a quick and friendly manner

Orders taken efficiently at the till point, and eye contact made throughout the transaction

Team members knowledgeable about all menu items inc. current promotions

Orders are - bagged/trayed up neat, complete as to the order and condiments offered

Team members say please and thank you when taking orders and use a appreciative greeting and parting phase

All uniform standards to brand standards

Guests problems solved hassle free

MIC is visible on front counter, in charge of the shift - calling levels, completing half hourly reads and updating kitchen minder

MIC - completes table touches and interacts with guests

Team members communicate guest trac on the front counter - either while food waiting or when delivering food

SOS - average to be under 2.20 or 3 minutes from when they join the queue

Training needs - staff briefed when watching and CARE booklets completed