WBCN NOXE RESTAURANT

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REALIZADA POR:(ESCRIBID NOMBRE)
ATENDIDO POR HOSTESS:(ESCRIBID NOMBRE)
ATENDIDO POR CAMARERO:(ESCRIBID NOMBRE)

OPERATION SERVICE HOSTESS

If standing in a queue, attempt to acknowledge the guest was made in a timely manner
Warm welocome / greeting provided
Good posture, smile, eye contact, and attentive listening maintained throught the interaction
Well-groomed and professional, wearing a uniform
Hostess confirms reservation
Hostess greating meets standard
Hostess seating procedure meets standard
Hostess explain the concept
Hostess must " Keep it Real" and bring their personality to work
Hostess exemplified – “Ace the Basics” and put the guest at the center of everything they did
Hostess guest name used during the experience, when known
Hostess-Further assistance offered to guest
Hostess warm and sincere closing offered, and appreciation demonstrated
Hostess-the overall experience met guest expectations and was free of negative detractors
Host/Hostess is knowledgeable and confident
Host/Hostess must Remix Luxury

SERVER

Warm welocome / greeting provided
Good posture, smile, eye contact, and attentive listening maintained throught the interaction
Well-groomed and professional, wearing a uniform
Table is appopriately set and reset
Restaurant menu meets standards
Server provides hot wet towels
Initial water service meets standards
Server suggestively upsells beverage brand
Server is knownledgeable and provides recommendations
Order taking meets standrads
Server provides soy service
Service must provided in a timely fashion
Cold beverage service meets standrads
Coffee and speciality coffee presentations meets standards
Hot tea presentations meets standards
Iced tea presentations meets standrads
Wine service meets standards
Server exmplifies tenets of luxury dinning
Server clears courses according to standards
Beverage was properly prepared and met guest expectations for taste
All food was visually appealling and met guest expectations with regard to taste
Buffets have adequate food availability and visual appeal
Server properly presents the check
Management observed interacting with guests during the dinner
Server must " own it" take responsability and make it happen
Server must Remix Luxury
Server must " keep it real" and bring their personality to work
Server does not decline a request without offering alternatives
Server guest name used during the experience, when known
Server further assistance offered to the guest
Server warm and sincere closing offered, and apreciation demonstrated
Server invite the guest to join sky bar and explain the concept
Rate Emotional Engagement with interaction
Server exemplified – “Ace the Basics” and put the guest at the center of everything they did
Server The overall experience met guest expectations and was free of negative detractors