Bait Al Bahr Restaurant Handbook

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Description

Was the guest greeted and seated at a fully laid table within one minute of their arrival and if the restaurant was full, was the guest advised how long it would be and was this timeframe adhered to? If the guest was kept waiting did the employee acknowledge this and apologize for the delay? Did the employee offer seating assistance and remove covers if necessary? Did the employee present the menu/wine list within 5 minutes of being seated? Where restaurant lighting was dimmed, was alternative lighting source provided for the menu (e.g., menu light) and were reading glasses available on request? In the case of a single diner, was a newspaper/reading material or digital equivalent (i.e., press reader) offered (applicable to all day dining venues only)? Did an employee greet the guest within 1 minute of seating and offer a pre-meal drink? Did the employee explain any specials of the day where applicable (i.e., soup, fish, etc.), set priced menus and/or any items that were not available? Did the waiter automatically suggest water and ascertain the guest's preference (i.e., still/sparkling/filtered)?

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Was the food and beverage order taken within 10 minutes of the menu being offered?

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Was the employee able to answer any questions about the menu, its ingredients and allergies, where applicable?

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Did the employee accommodate any reasonable off menu requests?

Did the employee obtain a full and complete order (i.e., cooking instructions, accompaniments etc.)?

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Did the waiter automatically suggest a starter and side orders (if applicable) for each guest?

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Were bread/rolls or specialty cuisine equivalent (i.e., prawn crackers) served? Did the employee/sommelier have good product knowledge regarding the wines/beverages and did he/she recommend a suitable wine to accompany the meal? Was the correct drinks order served within 4 minutes of order (7 minutes for cocktails) unless advised of a delay?

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Were drinks served and cleared using a tray?

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