WROME- Restaurant service

Server must approach table within 1 minute after being seated

Initial water service meets standard: offer bottled, still or sparkling water

First time guests are explained the concept of restaurant

Server offers beverages and suggestively upsells beverage brand (e.g., "Certainly, would you prefer Grey Goose?")

Server is knowledgeable and provides recommendations about food and beverage menu and suggest pairing with meal

Inform guest of the specials and/or house specialties (lunch/dinner), if applicable

Provide recommendations of menu items

Be able to describe ingredients, allergies and preparation of menu items

React graciously and accommodatingly if asked for an off-menu item or preparation adjustment (i.e. allow me to see what I can do for you)

Order taking meets standards in within 10 min - (ask for specific preparation depending on plates, for example meat cooking on steaks and allergies. Repeat order to confirm with the guest)

Acknowledge previous communicated allergies and provide suggestions accordigly

Upsell: Suggest a starter or side dish for each guest

Wine service meets standards (Wine by the glass: Must be served in the correct glass for the type of wine. <br>Wine by the bottle: Server demonstrates label and pouring at the table with the label facing the guest. A taste is offered prior to a complete pour. Top up when 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")

Place a beverage napkin to indicate that the guest has ordered a drink, serve beverages on tray in 5 min unless advised delay

Beer must be served chilled, if poured at table it is acceptable to lift glass form table

Iced Tea must be served with iced tea spoon, simple garnish

Offer additional beverage when drink is 2/3 empty

15 min for starters from amuse bouche

20 min for maincourse after the starter

30 min without starter

Condiments are offered and cleaned in appropriate container

Food and drinks are delivered to the correct person without asking

Courses simultaneously brought to table for all guests

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

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

Soiled plates must be removed within 3 minutes after all guests at table have completed their course

Courses were not cleared before finished or without asking if finished

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

Server replaces cutlery after every course as needed

Remove salt and pepper shakers and bread and butter plates after clearing entree (lunch/dinner)

Table crumbled after main course

Offer dessert, providing recommendations

Dessert served in 10 min from order

Suggest coffee/espresso/other appropriate after dinner beverage based on the situation

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

Coffee/tea service in within 5 min and accompanied by sweets

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

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

Check is clean, presented inside folder with a W branded pen, accurate, complete in 3 min