Unit Review....

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

BOH STATION:

1. BOH Essentials:

• a. Sanitation bottle/bucket in use. 1

  Yes

  No

  N/A

• b. Sharp Knives. <br>

  Yes

  No

  N/A

• c. Clean as you work. Clean as you go.

  Yes

  No

  N/A

• d. Cutting boards clean and sanitized. (no stains) <br>

  Yes

  No

  N/A

• e. Back door always closed. <br>

  Yes

  No

  N/A

• f. Ceiling clean and in good repair.

  Yes

  No

  N/A

• g. Air curtain clean and in good repair. <br>

  Yes

  No

  N/A

• h. Fresh air working. <br>

  Yes

  No

  N/A

• i. Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)

  Yes

  No

  N/A

• j. Floors - no chips,dry and clean.

  Yes

  No

  N/A

• k. No leaking faucet and in good repair.

  Yes

  No

  N/A

• j. Floors - no chips,dry and clean.

  Yes

  No

  N/A

• l. Kitchen Generally clean.

  Yes

  No

  N/A

• m. No personal food and drinks on the line

  Yes

  No

  N/A

• n. Clean wet & dry towels

  Yes

  No

  N/A

• o. Correct labeling and used well

  Yes

  No

  N/A

• p. Tiles - no chip,dry and clean.

  Yes

  No

  N/A

• q. Grease trap clean and without foul odor

  Yes

  No

  N/A

• r. Ice Machine Clean and working properly

  Yes

  No

  N/A

• s. Ice scooper clean,not slimy and placed in a proper container

  Yes

  No

  N/A

• t. Dry storage clean and all items labelled with date received and expiration, No dented items and rust, No open cases or packaging. <br>

  Yes

  No

  N/A

• u. Cleaning Materials (Color coded onto Mop hanger near the mop sink)

• 1.Broom stick - for BOH with green sticker <br> 1

  Yes

  No

  N/A

• 2. Wet mop - for BOH with green sticker <br> <br>

  Yes

  No

  N/A

• 3.Dry Mop - for BOH with green sticker <br> <br>

  Yes

  No

  N/A

• 4. Wet Floor sign <br>

  Yes

  No

  N/A

• 5. Mop Bucket <br>

  Yes

  No

  N/A

• 6. Floor Squeegee <br> <br>

  Yes

  No

  N/A

• 7.Dust pan - for BOH open with green sticker <br>

  Yes

  No

  N/A

• 8. Broom Reed - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 9. Wet Mop - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 10.Dry Mop - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 11.Upright Dust pan with cover <br>

  Yes

  No

  N/A

• 12.Micro fiber towel for drying plates and cuttleries <br> <br>

  Yes

  No

  N/A

• 13.Mop - for CR with red sticker <br>

  Yes

  No

  N/A

• 2. Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>

  Yes

  No

  N/A

• 3. Focus for the visit: Critical Items and Sauces.
  (pick only random items then check sensitivity and over-all taste)
  

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

• .

  Yes

  No

  N/A

FORMS.

• a. Linecheck form( Kitchen) accomplished <br>

  Yes

  No

  N/A

• b. Production sheet - available and being used. <br>

  Yes

  No

  N/A

• c. Temperature logs available and used <br>

  Yes

  No

  N/A

• d. Receiving log available and used <br>

  Yes

  No

  N/A

• e.Produce washing log <br>

  Yes

  No

  N/A

• f. Pescon report <br>

  Yes

  No

  N/A

• g. Yielding report available and used <br>

  Yes

  No

  N/A

• i. Exhaust Cleaning Report (Monthly report) <br>

  Yes

  No

  N/A

• 6. BOH Staffs:
  

• a. Complete uniform: chef coat, undershirt, black shoes, white socks, tickler, pen <br>

  Yes

  No

  N/A

• b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller. <br>

  Yes

  No

  N/A

• c. Blue towel available. (used for cleaning plates) <br>

  Yes

  No

  N/A

• d. Wearing mob cap (hair net). <br>

  Yes

  No

  N/A

• e.Mascare (If applicable) <br>

  Yes

  No

  N/A

WELCOMING

When entering the restaurant did the Host…

• Open the door for the guest

  Yes

  No

  N/A

• Greet the guest with eye contact, enthusiasm and energy

  Yes

  No

  N/A

• Bring enough menu and complete table set-up for each guest.

  Yes

  No

  N/A

• Apply hospitality factors (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis)

  Yes

  No

  N/A

• Introduce MOD, Server, Menu and Table vibe and Promo's (Note: All or nothing)

  Yes

  No

  N/A

• Seat the guest and hand the menu in an open manner

  Yes

  No

  N/A

• Manage the wait.<br>NOTE: If applicable

  Yes

  No

  N/A

• Did other FOH team members greet to welcome the entering guests?

  Yes

  No

  N/A

• Did the host apply the "Host Touch Point Script" with the guests inquiring at the door?

  Yes

  No

  N/A

• Floor Plan, Priority List and Coloring Sheet ( A+ )

  Yes

  No

  N/A

• Host is able to explain the Reservation Policies.

  Yes

  No

  N/A

ACKNOWLEDGEMENT

INTRODUCE

• Did the server arrive immediately or within 30 seconds to acknowledge the guest ?

  Yes

  No

  N/A

• Did the server Introduced himself as the server with eye to eye contact and energy?

  Yes

  No

  N/A

• Place beverage napkin in the table: One for every guest to indicate that the guests are acknowledged already.

  Yes

  No

  N/A

• Did server introduce the Side Dishes of the Day

  Yes

  No

  N/A

TALK ABOUT THE FOOD- Did the Server...

• Did the server asked the question, "have you seen the Menu?" if yes pro if YES proceed to take order. If answered No, not yet, asked the question ,''Can I get you something to Drink or Starters first?''

  Yes

  No

  N/A

• Apply Menu Navigation technique ( holding the menu) when talking about the food.

  Yes

  No

  N/A

• Introduced at least 1 main course (Barbecue, Ala carte, Soup, Bundles, Classics, LTO) with Hook Line and Sinker

  Yes

  No

  N/A

• Introduced 1 Appetizer or Salad with Hook, Line and Sinker

  Yes

  No

  N/A

• Introduced at least 2 Beverages with Hook, Line ans Sinker

  Yes

  No

  N/A

• Offer to take beverage orders " Let me get you something to drink first?" and food orders of applicable.

  Yes

  No

  N/A

• Use a tickler in writing the order in sequence

  Yes

  No

  N/A

• Ask necessary details or give information depending on the guest’s orders<br>• Eggs<br>How would you like your eggs to be cooked? How about Sunny side up or scrambled?<br>How do you want your eggs to be done? Sunny side up or scrambled?<br>• Steaks<br>How would you like your steak to be done? I recommend..

  Yes

  No

  N/A

• Repeat the order in sequence (Beverages, Starters, Main Course)

  Yes

  No

  N/A

• Advise the guest about the food Sequence after repeating orders “Your orders will be served according to our sequence.."

  Yes

  No

  N/A

• Ask if the guests will be using any privilege card or vouchers.

  Yes

  No

  N/A

• Provide plates if food is for sharing and spoons for rice dishes.

  Yes

  No

  N/A

• Collect the menu and gracefully exit.

  Yes

  No

  N/A

• Appear to be knowledgeable about the menu items<br>NOTE: Call a server and ask him/her to sizzle 3 top items on the menu

  Yes

  No

  N/A

FOOD DELIVERY

Did your the server..

• Sign in the POS with his own magnetic card. Enter the number of customers/ covers and then select the respective table. Enter your guests’ order in the following sequence.<br>

  Yes

  No

  N/A

• Provide Initial service

  Yes

  No

  N/A

• Introduce the appetizer, salad or soup to the guest when serving on the table.

  Yes

  No

  N/A

• Offer Russian-style service upon delivery of platters, salads or starters for sharing.

  Yes

  No

  N/A

• Serve the food in proper sequence.

  Yes

  No

  N/A

• Apply Table Engineering technique. Prepare the table before serving the main course of next dish in the middle and do not let the guests move the plates.

  Yes

  No

  N/A

• Serve the food with proper serving gears and condiments? Provide spoons, fork or knife for sharing items.

  Yes

  No

  N/A

SECONDARY SERVICE

During the dining experience, did your FOH team member apply the following secondary services:

• Check Back? Ask the guests if they are enjoying their meal and give "guest focus" assurance.

  Yes

  No

  N/A

• Offer another glass/refills on beverages . Refill water and refillable drinks with a decanter.

  Yes

  No

  N/A

• Pre-buss. Ask permission to get empty plates, soup bowls, etc.

  Yes

  No

  N/A

• Offer to change plate and cutlery when necessary.

  Yes

  No

  N/A

• Maintain neat table appearance: Wipe spills and crumbs on the table, change dinner napkins

  Yes

  No

  N/A

• Provides wet towel or hand sanitizer when necessary or upon guest request

  Yes

  No

  N/A

• When clearing the empty plates, take the opportunity to suggest desserts and hot beverages.

  Yes

  No

  N/A

• Suggest and serve desserts and after coffee/tea with proper set-up

  Yes

  No

  N/A

• Offer Bistro Premiere Card (short and sweet, no hard selling)

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUESTS

During bill out, did your team member:

• Prepares the bill prior to guest's request. Place the pre-receipt in the Order List holder.

  Yes

  No

  N/A

• Immediately present the bill upon guest request.

  Yes

  No

  N/A

• Ask for the guest’s preferred mode of payment.<br>• For cash payment: Return the change/voucher immediately, not exceeding 2 minutes.<br>• For card payment: Process the payment using a wireless terminal in front of the guest.

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service (table vibe)

  Yes

  No

  N/A

• Thank the guest and assist them upon leaving the restaurant. <br>Things to look for: The door person bidding farewell with enthusiasm and opening the door for the guest.

  Yes

  No

  N/A

MOD Essentials

• 1. Is engaging with and directing the team members on floor. <br>

  Yes

  No

  N/A

• 2. Practices 100% table visit or guest engagement. <br>

  Yes

  No

  N/A

• 3. Checks all food & drinks coming out from the EXPO and bar counter respectively.(Things to look for:plating,garnishes,correct serving gears) <br>

  Yes

  No

  N/A

• 4. Practices 1st contact rule. <br>

  Yes

  No

  N/A

• 5. Handles guest complaint and able to "WIN BACK" the guest. <br>

  Yes

  No

  N/A

• 6. Is dressed appropriately (Things to look for: Female - blazer, name plate, slacks, closed-toe shoes with at least 1" heels, make up; Male - Long sleeves Polo, neck tie, nameplate, slacks, polished shoes, clean-shaven) <br>

  Yes

  No

  N/A

• 7. One manager should be focused at the door area managing the wait during weekends / peak hours. <br>

  Yes

  No

  N/A

• 8. Store Readiness Checklist <br>

  Yes

  No

  N/A

• 9. Bar Line Check <br>

  Yes

  No

  N/A

RESTROOM

• Supplies (Adequate supplies of soap, towels, toilet tissue etc.) <br>

  Yes

  No

  N/A

• Fixtures (Sinks, partitions, toilets, trash cans, sanitary napkin fixture(s) , signages – when applicable, paper and soap dispensers clean and in good repair,All sinks and toilets/urinals properly sealed to wall,Toilets and toilet seats secure,no leak on the urinals) <br>

  Yes

  No

  N/A

• Walls / Doors / Ceiling (Clean ,In good repair ,Doors do not squeak,Threshholds, kick plates, and door trax clean and in good repair,Vents and behind the grates cleaned) <br>

  Yes

  No

  N/A

• Tiles / Floors (Clean and dry,Floor drains clean,No missing or chipped tiles) <br>

  Yes

  No

  N/A

• Odor (Free of foul odors) <br>

  Yes

  No

  N/A

DINING ROOM

• "Floors / Carpet (Clean and dryNo missing tiles or worn carpet)<br>" <br>

  Yes

  No

  N/A

• "Walls / Ceiling (Wall coverings, umbrellas – when applicable, in good repair,Vents clean ,No broken or stained ceiling)<br>" <br>

  Yes

  No

  N/A

undefined

• "Mirrors / Glass / Pictures (All mirrors, glass and brass clean,Window ledges and blinds,dust free,Pictures straight, clean and dust free)<br>" <br>

  Yes

  No

  N/A

• "Seating (Chairs, tables, tablecloths, booths and seats in good repair,Clean,Booths moved, broken down and cleaned inside regularly)<br>" <br>

  Yes

  No

  N/A

• "Lights / Fixtures / Plants (Light colors and wattage consistent ,Burned out bulbs replaced ,Brass and fixtures clean,Plants on a regular maintenance program)<br>" <br>

  Yes

  No

  N/A

• "Ambiance (Comfortable temperature,Lighting at appropriate levels,Music appropriate for our guest)<br>" <br>

  Yes

  No

  N/A

• "Tables / Proper Setting (Tables and chair clean and arranged properly,No wobbling table,Condiments arranged properly)<br>" <br>

  Yes

  No

  N/A

• "POS (Clean and organized,In good repair and properly working)<br>" <br>

  Yes

  No

  N/A

• "Fire Extinguishers (Clean,Inspection stickers current,Units properly charged)<br>" <br>

  Yes

  No

  N/A

BAR

• "Floors / Mats (Floor clean,Bar area free from odor,Mats clean daily,Floor drains free from odor and clean)<br>" <br>

  Yes

  No

  N/A

• "Equipment (Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine, beer taps, TVs)<br>Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine)<br>" <br>

  Yes

  No

  N/A

• "Glassware (Clean and free from spots )<br>" <br>

  Yes

  No

  N/A

• "Sinks / Ice Bins / Speed Racks (Clean,In good repair,Sanitizer and proper set for handwashing,Bottle and pourers clean)<br>" <br>

  Yes

  No

  N/A

• "Storage / Supplies (Current daily newspaper available to bar guests,No employee personal effects stored at the bar,All necessary supplies stocked and organized,Storage areas are clean, neat, and organized)<br>" <br>

  Yes

  No

  N/A

• "Tea / Coffee Machines (Exteriors clean and well maintained,Water filter heads clean and free of build-up,Urns, coffee pots, ceramic coffee cups and ice tea pitchers free of stains,Cleaning schedules for all posted and followed)<br>" <br>

  Yes

  No

  N/A

PATIO

• "Floors / Walls / Ceiling (Clean,In good repair,Window blinds, pictures, all ledges dust free,Mats where appropriate and clean,Floors clean and litter free)<br>" <br>

  Yes

  No

  N/A

• Doors / Glass / Mirrors (Clean,Doors fingerprint free,Thresholds and tracks clean and maintained,Doors fully operational, no squeaks) <br>

  Yes

  No

  N/A

• Merchandising ( Clean,In good repair,Professional in appearance) <br>

  Yes

  No

  N/A

• Tables /Chairs (Clean ,sanitized and don't wobble) <br>

  Yes

  No

  N/A

Beverages

• undefined

• Serve on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Appetizer

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Salad

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Soup/Stew Items

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Ala Carte Items

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Main Course/ Entree

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

LTO

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Dessert

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Hot beverages

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

RECIPE ADHERENCE (Showtime Linecheck)

• (pick random station and random recipe and follow line cooks procedure)
  

• undefined

• Employee Name

STATIONS

• BROIL/Grill

• a) Griller thermometer and surface temperature <br>

  Yes

  No

  N/A

• b) Biothermometer and calibration <br>

  Yes

  No

  N/A

• c) Color coded tong <br>

  Yes

  No

  N/A

• d) Cook tongs in hot well <br>

  Yes

  No

  N/A

• e.) Cleaning bamboo/scraper/metal brush <br>

  Yes

  No

  N/A

• e) Dredge cans available (for seasoning) <br>

  Yes

  No

  N/A

• f) Timers working and available (as specified) <br>

  Yes

  No

  N/A

• g) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>

  Yes

  No

  N/A

• h.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• i.) All equipment and tools in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• FRY

• a)Correct Oil Temperature <br>

  Yes

  No

  N/A

• b)Oil Change record <br>

  Yes

  No

  N/A

• c) Filter machine & paper (evident in use) <br>

  Yes

  No

  N/A

• d) Proper portioning and preset of products <br>

  Yes

  No

  N/A

• e) Timers working and available (as specified) <br>

  Yes

  No

  N/A

• h.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• i.) All equipment and tools in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• Prep
  

• a) Recipe book on hand <br>

  Yes

  No

  N/A

• b) Adequate weighing scale <br>

  Yes

  No

  N/A

• c) Correct tools <br>

  Yes

  No

  N/A

• d.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• e.) All equipment and tools in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• Dish
  

• a)Correct or adequate apron/boots <br>

  Yes

  No

  N/A

• b)With proper decoy system <br>

  Yes

  No

  N/A

• c)Clean & sanitized <br>

  Yes

  No

  N/A

• d)Garbage bin with cover <br>

  Yes

  No

  N/A

• e)with proper chemical/complete <br>

  Yes

  No

  N/A

• f.) All equipment and tools in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• Expo/Assemble
  

• a)Tasting spoons <br>

  Yes

  No

  N/A

• b)Proper knowledge on station <br>

  Yes

  No

  N/A

• c)Correct Garnishes (Fresh & Complete) <br>

  Yes

  No

  N/A

• d) Biothermomenter <br>

  Safe

  At Risk

  N/A

• e.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

• e.) All refrigeration in good working condition. <br> (see repair, temperature, cleanliness, etc.) <br>

  Pass

  Fail

  N/A

undefined

• Manager on Duty

  Sign