F B Restaurant Visit

Updated: over a week ago

F&B Restaurant Visit

LOBBY/FIRST IMPRESSION

1. Restaurant lobby is neat and orderly.


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2. Hostess stand is neat and orderly.


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3. Prompt and friendly greeting given.


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4. Smiled or had a pleasant expression.


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5. Made good eye contact.


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6. Obtained and used guest’s name.


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7. Guest made to feel warm, invited and welcomed.


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8. Appropriate signage.


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9. All light fixtures are working.


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DINING ROOM

1. Windows are clean.


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2. Floors clean and free of stains and excessive wear.


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3. Table spotless when seated.


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4. Staff uniforms clean, neat & attractive.


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5. Condiments and tabletop items clean and in order.


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6. Light fixtures free of dust, dirt and spots.


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7. Chairs and seats clean and free of food particles.


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8. Booth frames, window sills and other surfaces clean and polished.


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RESTROOMS

1. Restrooms are odor free.


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2. Floors are clean and free of dirt, water and trash.


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3. Urinals/toilets clean and odor free.


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4. Sinks, fixtures, counters and mirrors clean and polished.


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5. Soap dispensers clean and working properly.


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6. Rest room supplies in adequate supply (soap, paper towels, toilet paper).


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7. Trash receptacles emptied to prevent overflow of paper towels?


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SERVICE / PERSONNEL

1. Greeted and welcomed with a smile.


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2. Friendly demeanor. Positive interaction with guests.


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3. Host/Hostess asked for table preference.


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4. Received accurate wait time.


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5. Reservations phone answered promptly.


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6. Seated efficiently and courteously.


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7. Menus handed to guests, not placed on table.


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8. Promptly greeted by server (within 60 seconds) with a smile.


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9. Pleasant, friendly and personable demeanor. Good eye contact.


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10. Description of house/daily specialties offered.


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11. Server showed knowledge of menu items.


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12. Server made appropriate suggestions (beverages, appetizers, specialty coffees, dessert).


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13. Orders taken when ready.


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14. Salads, appetizers served with 7 minutes of order.


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15. Entrées served within 12 minutes of order.


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16. Person delivering food knows who gets what.


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17. Within 5 minutes after entrée delivered, server checked back to ask about food.


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18. All reasonable requests accommodated, even off-menu


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19. Beverages refilled in a timely manner.


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20. Owner or manager on the floor.


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21. Checked presented promptly.


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22. Change, receipt returned promptly.


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23. Thanked by server and invited to return.


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24. Departing guests recognized and thanked.


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BAR

1. Greeted within 60 seconds – beverage napkin set.


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2. Bartender/server friendly, encourages positive interaction.


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3. Specialty drinks recommended.


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4. Order taken and drinks served promptly.


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5. Drink refills offered promptly.


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6. No employee observed drinking, eating or engaged in personal conversations.


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7. All orders recorded on register.


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8. Guest checks presented to guests promptly when tabs are run.


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9. Guest check close-out transactions made promptly when cash is tendered.


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10. Thanked by bartender/server and invited to return.


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FOOD & BEVERAGE

1. Attractive plate presentation.


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2. Adequate variety and price points.


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3. Portions sizes appropriate, not too big or too small.


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4. Hot food served hot, cold food served cold.


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5. Appetizer tasty and served as ordered.


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6. Salad ingredients fresh, tasty and served as ordered.


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7. Appetizer or salad photo.


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8. Entrees tasty and served as ordered. Note entrées selected.


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9. Entrée photo.


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10. Desserts tasty and served as ordered.


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11. Dessert photo.


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12. Beverages tasty and served as ordered.


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13. Good price / value relationship.


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14. Additional Comments


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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