WROME- Breakfast

Host/Hostess - If standing in a queue, an attempt to acknowledge the guest

Escort the guest to their table

If guests wait for table, inconvenience is acknowledged

Ensure table is set up with appropriate place settings ( removing <br>extra place settings if needed)

Dining room exhibits/display tables - professional in appearance

Music - background, not obtrusive to conversation

Room temperature - comfortable, unnoticed by guests

Music and lighting meets standard

Table & flatware must be clean, offer salt & pepper if not on table

Server must approach table within 1 minute after being seated

Inform guest of the specials and/or house specialties, if applicable

Provide recommendations of menu items, if asked

Provide explanation of preparation, if asked

Repeat order back to guest to ensure accuracy

Soiled plates must be removed within 3 minutes after all guests at table

React graciously and accommodatingly if the guest asks for something off menu

Cold beverages other than juices must be served, at time of delivery

Coffee and specialty coffee presentation meets standard, Server must ask for guest's preference of accompaniments (i.e. sugar, milk, <br>cream) prior to delivery

Hot tea presentation : At least (1) tea bag, Served with a pot of hot water

Courses simultaneously brought to table for all guests

Food delivered to correct person without asking

Courses were not cleared before finished or without asking if finished

Soiled cutlery replaced after every course and cutlery replaced as needed (ex:steak knife, fish knife, etc.)

The level of interest in service remains constant and positive throughout the meal

Server asks if food satisfactory at every course and takes corrective action if needed

Repeat back beverage type when offering to refresh beverage (e.g., "Would you like another triple non-fat cappuccino?", "Certainly, I would be happy to bring you another glass of fresh squeezed orange juice")

Food not served over guest's shoulder, but from the side

All food was visually appealing and met guest expectations with regard to taste

Buffets have adequate food availability and visual appeal, No dishes more than half empty, labels for all dishes

Check Presented inside presenter/folder with a W branded pen, accurate and complete