WTM QSAC '24 FOH

• Site Conducted
  Address

• Conducted on

  Date

• Conducted by

FOH Essentials

• Tables and chairs are aligned. No wobbling tables. No dust and dirt build-up in bases

  Yes

  No

  N/A

• Tables are with complete standard set-up and all areas are open for guests

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails

  Yes

  No

  N/A

• Dining is well-lit, no busted light, no dust build-up on drop-lights

  Yes

  No

  N/A

• Observing "oyster theory"

  Yes

  No

  N/A

• Consistent use of buss tub with black cloth<br>

  Yes

  No

  N/A

• Cutlery tray (Tray with RED Cloth) is being used for Set-up

  Yes

  No

  N/A

• Organized and clean service areas

  Yes

  No

  N/A

• Paper straws available<br>

  Yes

  No

  N/A

• Using correct towel for busser's kit and polishing

  Yes

  No

  N/A

• Aircon on at acceptable temperature, no dust build up

  Yes

  No

  N/A

• Dining area generally clean

  Good

  Fair

  Poor

  N/A

Patio Area

• Host podium clutter-free, with available coloring sheets for kids, Priority List in use

  Yes

  No

  N/A

• Plants are well-maintained, dust and dirt-free

  Yes

  No

  N/A

• Door is well maintained, no smudges on handles and glass doors

  Yes

  No

  N/A

• Glass panels/walls, ledges should be dust free, clear and free of smudges

  Yes

  No

  N/A

• Signage turnes on, well-lit, no dust build up

  Yes

  No

  N/A

• Tables and table tops are aligned. No wobling tables. No dust and dirt build up in bases<br>

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  Yes

  No

  N/A

MOD essentials

• Wearing proper management dresscode<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting<br>

  Yes

  No

  N/A

• Dining leadership<br>

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs<br>

  Yes

  No

  N/A

• Linecheck the bar and kitchen<br>

  Yes

  No

  N/A

• Sounds in dining at proper level. TV tuned in correct channel (sports and CNN news)

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights<br>

  Yes

  No

  N/A

• Satisfies guest complaint beyond their expectations.

  Yes

  No

  N/A

Operations essentials

• Business hours posted & visible.

  Yes

  No

  N/A

• Operation hours properly observed.

  Yes

  No

  N/A

• Guests are attended to even lean period

  Yes

  No

  N/A

• Storage areas are locked<br>

  Yes

  No

  N/A

• No "86" items.

  Yes

  No

  N/A

• MOD in Dining all the time.

  Yes

  No

  N/A

• Tables are complete set up and all areas are open for guests

  Yes

  No

  N/A

Restroom Essentials

• Floors, walls and toilets clean and in good condition in all restroom<br>

  Yes

  No

  N/A

• Restroom stocked with paper towels, soap and sanitizers<br>

  Yes

  No

  N/A

• Odor fresh, clean, not heavily perfumed<br>

  Yes

  No

  N/A

• All lights and fixtures in good working order<br>

  Yes

  No

  N/A

• Stalls/partitions- clean, well maintained, graffiti free<br>

  Yes

  No

  N/A

• Toilet- clean, well maintained seats secure.

  Yes

  No

  N/A

• Counter top/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be lock if chemicals are stored, no visible cleaning tools.

  Yes

  No

  N/A

• Decor- clean, no dust build up

  Yes

  No

  N/A

• NOTES/COMMENTS:

Welcoming the guest

• The host opened the door for the guests and greet them with enthusiasm and energy.

  Yes

  No

  N/A

• Host are able to manage the wait effectively

  Yes

  No

  N/A

• Host are able to explain the reservation Policies

  Yes

  No

  N/A

• We're able to deliver 1,2,3,4 Punch Clearly and confidently

  Yes

  No

  N/A

• Was Able to provide Hospitality factors (A+)

  Yes

  No

  N/A

Suggestive selling

• Server acknowledging the guest using IQT<br>

  Yes

  No

  N/A

• Advise the guest about serving time after repeating orders<br>

  Yes

  No

  N/A

• Was able to provide exit words before leaving the guests

  Yes

  No

  N/A

• Server sign in the POS to punch the orders using own magnetic card

  Yes

  No

  N/A

Completing the meal

• Serving and Delivering Items in Proper Sequence and Timing

• Beverage- 3 to 5 mins

  Yes

  No

  N/A

• Miso Soups 1 to 2Mins

  Yes

  No

  N/A

• Starter 7-10 Mins

  Yes

  No

  N/A

• Mains 15-20 mins.

  Yes

  No

  N/A

• Dessert- 4-7 mins

  Yes

  No

  N/A

Offer russian-style service upon delivery of platters, salads or starters for sharing

• Server performs Russian-style service

  Yes

  No

  N/A

Proper timing of check-back

• Performed check back

  Yes

  No

  N/A

Secondary services

• Water Service<br>

  Yes

  No

  N/A

• Refilling of drinks (Iced tea with decanter)

  Yes

  No

  N/A

• Removing soiled plates and clutters on table

  Yes

  No

  N/A

Bill presentation

• Prompt delivery of check upon guest request

• Ask the guest if they have a privilege card (enthusiastically)

  Yes

  No

  N/A

• 2 seconds bill-out<br>

  Yes

  No

  N/A

• Present bill with an open hand manner

  Yes

  No

  N/A

• Server offers Bistro Card<br>

  Yes

  No

  N/A

• Total amount received is announced to the guest upon accepting the payment<br>

  Yes

  No

  N/A

• Able to present and process card payment

  Yes

  No

  N/A

• Server returns change or voucher

  Yes

  No

  N/A

• Thanking and inviting the guest for their next visit<br>

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

• NOTES/COMMENTS:

• As part of our recent audit, we have completed an audit form that summarizes our findings and any necessary action plans. We kindly request your signature on this form to acknowledge your understanding of the audit findings and your responsibility for implementing any necessary changes and improvements.

• By signing this form, you confirm that you have reviewed and understand the audit findings and that you will take the necessary steps to address any issues identified.

• General Manager's Signature

  Sign

• Kitchen Manager's Signature

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