Was the starter served within 15 minutes of order or previous course (e.g. amuse bouche), unless the employee advised of an expected delay due to preparation times? Was the main course served within 20 minutes of starter/previous course (e.g., amuse bouche) being removed or within 30 minutes if no starter was ordered, unless the employee informed the agent of an expected delay? Were all plated items served with as little disruption to the guest as possible?
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Was the correct order served to each guest without any prompting required?
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Were all appropriate condiments/sauces offered and were they served in the appropriate containers (i.e., decanted from the bottle or miniatures)?
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Did the waiter automatically offer an additional bottle of wine/water upon completion of the first?
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Were dishes cleared within 5 minutes of guests finishing their meals or as required during the meal?
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Did the waiter remove side plate, side knife, butter and cruets and then crumb down the table on completion of the main course in the case of a formal restaurant?
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Did the waiter automatically offer desserts, either verbally or by presenting the menu?
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Was the dessert served within 10 minutes of the order being taken unless the employee informed the guest of an expected delay?
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Was the coffee/tea served within 5 minutes of order and was it accompanied by a sweet (e.g., cookie, petit fours, etc.)?
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Was milk/cream and a full sugar selection (i.e., white, brown and sweetener) offered with the coffee/tea (n/for green tea/herbal teas)?
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Did an employee visit the table to ascertain at any point if service was satisfactory?
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Was the bill clearly itemized and correct and was it promptly presented during the meal or within 3 minutes of request? Did the employee offer a sincere farewell at the end of the conversation and show appreciation?
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