Cleanliness / kitchen clean / food contact areas clean …especially table by the manager’s office/ cleaning behind, under, over equipment / equipment clean and being taken care of correctly / wheels on equipment / shelving clean.
Bar wine glasses clean... running wine glasses carefully through dish daily / no bar clutter visible to guests.
Flies / Clean *dumpsters & Ecolab Fly system in place.
Dumpster …towels & aprons not open to flies …best if towels / aprons kept in building or in a secured container / focused on clean dust pans.
Food focus / hot fries/ chips queso ‘ spinach dip , temping food …burgers / ribs ..serving today’s ribs today/ Croissants …correct procedures …not cooking too many too soon... No Croissant tongs.
Salad bowl freezer set ups …let’s only serve frozen salad bowls / the 4 shelf system …warm bowls on the lower shelves …rotating.
Ticket Times . The ‘Over / Under’ ticket times control system …lamented guide posted/ all understand / or follow the ‘Over/Under’ system . (Talking Ticket Times)
Lights Music Temperature …not too cold / lights set/ blinds set correctly / music consistent with appropriate volume.
Chalk Boards … consistent…in format & content.
Focused on Uniforms (correct/ clean)
Hospitality/ Management dress/ presence/ energy.
Systems. Back office Systems/ Comps Voids / Cost controls …Food/ Liquor/labor…etc ( see Bus Form ) / I-9 Book & all compliance.
Treating staff like volunteers / evaluations completed.