Watami SERVEX

• SERVEX No.

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

• FOH Team Members

• BOH Team members

• Floorplan

  Media

GREETINGS AT THE DOOR

• Opened the door for the guest

  Yes

  No

  N/A

• Greet the guest with enthusiasm and energy?<br>

  Yes

  No

  N/A

Providing hospitality Factors:

• Assist elderly

  Yes

  No

  N/A

• Carry baggage

  Yes

  No

  N/A

• Offering to leave strollers or umbrella in the podium

  Yes

  No

  N/A

• Introduce store promotion, MOD, Server and textify <br>NOTE: all or nothing

  Yes

  No

  N/A

Door Script

• Managers on nduty

  Yes

  No

  N/A

• Server

  Yes

  No

  N/A

• Txtify

  Yes

  No

  N/A

• Hand the menus in an OPEN manner.

  Yes

  No

  N/A

• Remove extra table set up

  Yes

  No

  N/A

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

  Yes

  No

  N/A

SERVER INTRODUCTION

• Arrive immediately or within 30 seconds to acknowledge the guest

  Yes

  No

  N/A

• Giving of wet tissue and coaster upon introducing the name.

  Yes

  No

  N/A

• Extend a warm greeting and introduce him/herself by name

  Yes

  No

  N/A

• Ask the guest name using guest recognition

  Yes

  No

  N/A

• Navigates the menu,

  Yes

  No

  N/A

• Suggest a beverage or specialty drinks

  Yes

  No

  N/A

• Suggest and recommend out top sellers and new items on the menu

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Distribute portion plate and tea cups. (signifies table acknowledgement)

  Yes

  No

  N/A

• The server must write and repeat all guest orders on a tickler (repeat order after taking order)

  Yes

  No

  N/A

• Advise the guest about the food timing and sequence

  Yes

  No

  N/A

• Ask the guest if they have any privilege card.

  Yes

  No

  N/A

• Remove unnecessary set-up

  Yes

  No

  N/A

• Transmit all orders on the POS and ask the manager for discounts or any bill adjust ments

  Yes

  No

  N/A

• Time server left the guest table

  Date

Food that been order

• Drinks item/s

Food Category

• Item name/photo

• Delivery Time

  Date

• Appetizer

• Select date

  Date

• Orders

• Main Food

• Select date

  Date

• Orders

• Dessert

• Select date

  Date

• Orders

• Server should briefly describe each items as he/she serves it.

  Yes

  No

  N/A

• Serve the food in proper sequence

  Yes

  No

  N/A

• Serve the food with proper serving gears

  Yes

  No

  N/A

• Applied Russian style service upon food delivery<br>

  Yes

  No

  N/A

• Ask guest about additional needs

  Yes

  No

  N/A

• Smart Check Back

  Yes

  No

  N/A

• Offers refills on beverages/drinks

  Yes

  No

  N/A

• Offer to change plate

  Yes

  No

  N/A

• Pre-bussing: Plates, cutlery & table napkins

  Yes

  No

  N/A

• Maintain neat table appearance: wipe water spills on the table, change ashtray

  Yes

  No

  N/A

• Provides wet towel when necessary

  Yes

  No

  N/A

• Re-introduce Txtify program

  Yes

  No

  N/A

Suggestively selling of after dinner items

• Scoop ice cream

  Yes

  No

  N/A

• Coffee

  Yes

  No

  N/A

• Ask guest to wrap leftover food To-Go

  Yes

  No

  N/A

• Sell Bistro premiere card (no hard selling)

  Yes

  No

  N/A

• offer to prepare the guest bill if they didn't order dessert or after dinner items

  Yes

  No

  N/A

• Ask mode of payment prior to presenting the bill

  Yes

  No

  N/A

• Double check the receipt before printing it, for any complimentary items or discounts <br>(strictly for managers function)

  Yes

  No

  N/A

• Present and hand the check to the guest using both hands

  Yes

  No

  N/A

• For cash, announce to the guest the amount reveived

  Yes

  No

  N/A

• For credit card, bring the hyper-com and process the bill in front of the guest

  Yes

  No

  N/A

• Settle the payment as quickly as possible

  Yes

  No

  N/A

• Return the change/voucher immediately, not exceeding 2 minutes

  Yes

  No

  N/A

Thank the guest and invite them to return soon

• Server thank the guests by name

  Yes

  No

  N/A

• Items to try on the next visit

  Yes

  No

  N/A

• Remind them of your name and tell them you want to see them soon

  Yes

  No

  N/A

• Stay engaged with guests until they leave the restaurant

  Yes

  No

  N/A

• Assist the guest 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

BULLETIN BOARD

• Training Update and Recipe update cheking

  Yes

  No

  N/A

• Memo Update (Any memo from JPM, VP's, DO's, Marketing Dept, Purchasing Dept. and Accounting)

  Yes

  No

  N/A

LINE CHECK FORM

• Pre-shift meeting forms<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Front of the house line check form<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Back of the house line check form<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Bar line check form<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Bistro 101 Manual

  Yes

  No

  N/A

GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)

• No worn-out uniforms

  Yes

  No

  N/A

• Well-pressed uniforms

  Yes

  No

  N/A

• Apron

  Yes

  No

  N/A

• V-neck inner shirt (no print, plain white)

  Yes

  No

  N/A

• Tickler

  Yes

  No

  N/A

• 3 click pens

  Yes

  No

  N/A

• Lighter

  Yes

  No

  N/A

• Wine Opener (parrot design)

  Yes

  No

  N/A

• Hand Sanitizer (unscented)

  Yes

  No

  N/A

• Pouch bag

  Yes

  No

  N/A

• Shoes (polished)

  Yes

  No

  N/A

• Black Socks/ Black stockings

  Yes

  No

  N/A

• Not wearing any perfume nor fabric conditioner on their uniform

  Yes

  No

  N/A

• No jewelries

  Yes

  No

  N/A

• White garrison belt

  Yes

  No

  N/A

• Hairstyle and grooming standards<br>FEMALE- French twist, black or dark brown color only, no bangs, black ponytail

  Yes

  No

  N/A

• Hairstyle and grooming standards<br>MALE- Clean cut, shaven , black or dark brown color only

  Yes

  No

  N/A

• Nameplate

  Yes

  No

  N/A

• Black leather belt

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Make-up for all female

  Yes

  No

  N/A

• Clean Shaven (for male only)

  Yes

  No

  N/A

• Take a picture of the server

  Media

• Take a picture of the door person

  Media

BACK OF THE HOUSE

• Well pressed chef uniform

  Yes

  No

  N/A

• White round neck inner shirt (no print, plain white)

  Yes

  No

  N/A

• Approved chef's pants

  Yes

  No

  N/A

• Click pen & Tickler

  Yes

  No

  N/A

• White socks

  Yes

  No

  N/A

• Mascare

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Wearing approved standard apron

  Yes

  No

  N/A

• Bandana/hairnet

  Yes

  No

  N/A

• Clean shaven (male only)

  Yes

  No

  N/A

• Take a picture of the Line cook

  Media

MANAGER (female)

• Blazer

  Yes

  No

  N/A

• Nameplate

  Yes

  No

  N/A

• Slacks

  Yes

  No

  N/A

• Close shoes with heels

  Yes

  No

  N/A

• Tied hair

  Yes

  No

  N/A

• Make up

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Click pen

  Yes

  No

  N/A

• Lighter

  Yes

  No

  N/A

MANAGER (male)

• Long sleeves polo with tie or coat

  Yes

  No

  N/A

• Nameplate

  Yes

  No

  N/A

• Slacks

  Yes

  No

  N/A

• Polishable shoes

  Yes

  No

  N/A

• Clean shaven

  Yes

  No

  N/A

• Click pen

  Yes

  No

  N/A

• Lighter

  Yes

  No

  N/A

• Take a picture of the Manager

  Media

CHEF's

• Bandanna /hairnet

  Yes

  No

  N/A

• Approved Chef's uniform

  Yes

  No

  N/A

• White round neck inner shirt

  Yes

  No

  N/A

• Chef's pants

  Yes

  No

  N/A

• Kitchen shoes

  Yes

  No

  N/A

• Black socks

  Yes

  No

  N/A

• Tickler

  Yes

  No

  N/A

• Clean nails and no nail polish (female)

  Yes

  No

  N/A

• Clean shaven (male)

  Yes

  No

  N/A

• Take a picture of the Chef

  Media

• Practices 100% table visit or guest engagement

  Yes

  No

  N/A

• Is engaging with and directing the team members on floor

  Yes

  No

  N/A

• Checks all food and drinks coming out from the EXPO and BAR counter.

  Yes

  No

  N/A

• Handles guest complaint and able to "WIN BACK" the guest

  Yes

  No

  N/A

• Monitor ticket timing

  Yes

  No

  N/A

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

  Yes

  No

  N/A

SPOT THE NOT

• No Wobbling tables? <br>NOTE: Indicate table number

  Yes

  No

  N/A

• No Chipped plates<br>

  Yes

  No

  N/A

• GLASSES?<br>NOTE: Indicate on-hand inventory. Put "NO" if on-hand is below the PAR stock vs. on-hand

  Yes

  No

  N/A

• Working stove

  Yes

  No

  N/A

• Tables set-up are complete

  Yes

  No

  N/A

• All table are aligned

  Yes

  No

  N/A

• Host visibility at all the times in the door

  Yes

  No

  N/A

• Server at the command position

  Yes

  No

  N/A

• Expo set up and cleanliness

  Yes

  No

  N/A

• Bar set up and cleanliness

  Yes

  No

  N/A

• Service Area set up and cleanliness

  Yes

  No

  N/A

• 3 Bath sink are being practice at the bar (Glassware should dump in the sanitizing solution)

  Yes

  No

  N/A

• Checking of Tea<br>NOTE: Temp, color and tase

  Yes

  No

  N/A

Busser's kit

• Wet Towel

  Yes

  No

  N/A

• Dry Towel

  Yes

  No

  N/A

• Towel for chairs

  Yes

  No

  N/A

• Spray bottle for sanitizer<br>NOTE:Check the label

  Yes

  No

  N/A

• Busser's kit are complete and well maintained

  Yes

  No

  N/A

• Take a picture of the Busser's kit

  Media

• Check sugar caddy

  Yes

  No

  N/A

• Servers using their own badge card (not borrowed)

  Yes

  No

  N/A

• All employees on duty have undergone Classroom Training

  Yes

  No

  N/A

• Random check of forms of validated staff

  Yes

  No

  N/A

• Use of buss tub with tray jack

  Yes

  No

  N/A

• Presence of Cleaning crew

  Yes

  No

  N/A

• Bucket system is in place and being used during operation

  Yes

  No

  N/A

• Assigned busser during peak hour

  Yes

  No

  N/A

• Over all remarks

• Manager's SIgnature

  Sign