Steve's Mini Eval 2.0

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

HOH

• Are we rotating and serving frozen salad bowls?<br>

  Yes

  No

  N/A

• Burger buns carmelized?

  Yes

  No

  N/A

• Ribs hot, moist, evenly covered and carmelized?

  Yes

  No

  N/A

• The 'noon whistle' in place?

  Yes

  No

  N/A

• Burger, grill and ca 'equipped' with biotherms?

  Yes

  No

  N/A

• 2 rack croissant procedure being followed?

  Yes

  No

  N/A

• Signs NOT on equipment?

  Yes

  No

  N/A

• Iced tea made correctly?

  Yes

  No

  N/A

FOH

• Monitoring 'sat' times at the host stand?

  Yes

  No

  N/A

• 'Eyes up' at the bar?

  Yes

  No

  N/A

• Any drink check marked with a crayon?

  Yes

  No

  N/A

• Outside trash can emptied each day?

  Yes

  No

  N/A

• Hi, welcome to Cheddars!

  Yes

  No

  N/A

• No clutter on back bar?

  Yes

  No

  N/A

• Employees 'fall in line' parking.

  Yes

  No

  N/A

Back office

• All systems in place? (i.e. admin dress, cost control sheets, labor tracking, etc.)

  Yes

  No

  N/A

Top Bus Issues

• Systems. Back office Systems/ Comps Voids / Cost controls …Food/ Liquor/labor…etc ( see Bus Form ) / I-9 Book & all compliance.

  Yes

  No

  N/A

• Lights Music Temperature …not too cold / lights set/ blinds set correctly / music consistent with appropriate volume.

  Yes

  No

  N/A

• Ticket Times . The ‘Over / Under’ ticket times control system …need a lamented guide/ most do not understand / or follow the ‘Over/Under’ system .

  Yes

  No

  N/A

• Chalk Boards … consistent…in format & content.

  Yes

  No

  N/A

• Focused on Uniforms (correct/ clean)

  Yes

  No

  N/A

• Hospitality/ Management dress/ presence/ energy.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Bar wine glasses clean... running wine glasses carefully through dish daily / no bar clutter visible to guests.

  Yes

  No

  N/A

• Flies / Clean dumpsters & Ecolab Fly system in place.

  Yes

  No

  N/A

• Dumpster …towels & aprons not open to flies …best if towels / aprons kept in building or in a secured container / dust pans clean.

  Yes

  No

  N/A

• Salad bowl freezer set ups …let’s only serve frozen salad bowls / the 4 shelf system …warm bowls on the lower shelves …rotating.

  Yes

  No

  N/A

• Treating staff like volunteers / evaluations completed.

  Yes

  No

  N/A

Additional Comments