75 Where restaurant lighting was dimmed, was alternative lighting source provided for the menu (e.g. menu light) and were reading glasses available on request? (During dinner only) ☐ 76 Did an employee greet the guest within 1 minute of seating and offer a pre-meal drink? ☐ 77 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? ☐ 78 Did the waiter automatically suggest water and ascertain the guest's preference (i.e. still/sparkling/filtered)? ☐ 79 Was the food and beverage order taken within 10 minutes of menu being offered? ☐ 80 Did the waiter automatically suggest a starter and side orders (if applicable) for each guest? ☐
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81 Were bread/rolls or specialty cuisine equivalent (i.e. prawn crackers) served?
82 Did the employee/sommelier have good product knowledge with regard to the wines/beverages and did he/she recommend a suitable wine to accompany the meal? ☐ 83 When wine assistance is requested, we will engage by asking multiple questions to determine guest preferences, make appropriate recommendations accordingly at different price points with helpful descriptions ☐
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84 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?
86 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? ☐ 87 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? ☐
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88 Were all plated items served with as little disruption to the guest as possible? 89 Was the correct order served to each guest without any prompting required?
90 Did the waiter automatically offer an additional bottle of wine/water upon completion of the first? ☐ 91 Were dishes cleared within 5 minutes of guests finishing their meals or as required during the meal? ☒ 92 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? ☐ 93 Did the waiter automatically offer desserts, either verbally or by presenting the menu? ☐ 94 Was the dessert served within 10 minutes of the order being taken unless the employee informed the guest of an expected delay? ☐ 95 Did the waiter automatically offer coffee/tea and clarify the guest's coffee/tea preference (i.e. cappuccino, espresso etc.) or equivalent if specialty cuisine (i.e. green tea)? ☐ 96 Was the coffee/tea served within 5 minutes of order and was it accompanied by a sweet (e.g. cookie, petit four, etc.)? ☐ 97 Was milk/cream and a full sugar selection (i.e. white, brown and sweetener) offered with the coffee/tea (n/a for green tea/herbal teas)? ☐ 98 In the case of a formal restaurant, did the waiter suggest dessert wine and/or post- meal drinks? ☐
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