DELIVER EXCEPTIONAL TABLE SERVICE

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--- PRE-SERVICE & SETUP ---
[ ] Verify Table Count
[ ] Inspect Table Linens (Cleanliness & Condition)
[ ] Check Tableware (Polish, Absence of Damage) (Plates, Cutlery, Glassware, Napkins)
[ ] Confirm Ambiance (Lighting, Music, Temperature) (Perfect, Minor Adjustment Needed, Significant Adjustment Needed)
[ ] Note any Specific Table Setups (e.g., Highchair, Special Request)
[ ] Verify Fresh Water Pitchers & Ice

--- GUEST GREETING & SEATING ---
[ ] Number of guests in party (if not pre-arranged)
[ ] Seating Preference (if applicable) (Booth, Table by Window, Quiet Corner, Highchair Required?)
[ ] Record any special requests during seating (e.g., accessibility needs)
[ ] Confirm table assigned is appropriate for party size (Yes, No - Re-seat required)
[ ] Guest Name (for personalized service - optional)
[ ] Reservation Notes (if applicable) (Birthday Celebration, Anniversary, Dietary Restrictions Mentioned)

--- MENU PRESENTATION & RECOMMENDATIONS ---
[ ] Are you familiar with the current menu offerings? (Yes - I know the menu inside and out., Yes - I have a good understanding., No - I need more training.)
[ ] Describe your approach to presenting the menu to guests.
[ ] How do you handle guest inquiries about ingredient sourcing? (I have the information readily available., I can find the information quickly., I direct the guest to a manager.)
[ ] Provide examples of 3-5 dishes you can confidently recommend and why.
[ ] How do you respond when a guest asks for a recommendation outside of the menu? (Suggest similar items from the menu., Offer to check with the chef for alternatives., Politely explain that modifications aren't possible.)
[ ] Estimate how many menu-related questions you handle per shift (on average).

--- ORDER TAKING & ACCURACY ---
[ ] Confirm Guest Allergies/Dietary Restrictions? (Yes, No)
[ ] Detailed Guest Requests/Modifications (e.g., 'no cheese', 'extra sauce')
[ ] Quantity of Each Item Ordered
[ ] Wine Pairing Recommendation (if applicable) (Offered and Suggested, Offered, No Recommendation, Not Offered)
[ ] Order Taken to Kitchen Properly? (Yes, No)
[ ] Table Number
[ ] Any special instructions regarding cooking temperature? (Rare, Medium Rare, Medium, Medium Well, Well Done)

--- BEVERAGE SERVICE ---
[ ] Wine Knowledge Level (Beginner, Intermediate, Advanced, Expert)
[ ] Common Wine Pairing Knowledge (Red Meat & Cabernet Sauvignon, Fish & Chardonnay, Spicy Food & Riesling, Dessert & Port)
[ ] Pour Size (oz) for Standard Wine Glass
[ ] Proper Wine Service Temperature (Red) (Chilled (45-50°F), Room Temperature (65-70°F), Slightly Cool (55-60°F), Warm (75°F))
[ ] Describe steps for proper sparkling wine service.
[ ] Are you trained on any specialized cocktails? (No, Yes - basic, Yes - extensive)
[ ] Briefly describe a situation where you successfully handled a guest’s beverage request that was not on the menu.

--- FOOD SERVICE & TIMING ---
[ ] Course Timing (minutes)
[ ] Plate Presentation Check (Meets Standard, Minor Adjustment Needed, Significant Adjustment Needed)
[ ] Temperature Check (Hot Dishes) (Within Range, Slightly Cool, Too Cool - Reheated)
[ ] Special Requests/Modifications Noted
[ ] Allergies/Dietary Restrictions Confirmed? (Confirmed & Accommodated, Confirmation Required - Flag for Manager)
[ ] Table Turnover Time (minutes)

--- TABLE MAINTENANCE & ANTICIPATION ---
[ ] Check Table Cleanliness Score (1-5)
[ ] Check for these items: (Empty Plates, Used Glassware, Napkins, Cutlery, Condiments, Water Glasses)
[ ] Did you proactively offer refills? (Yes, No)
[ ] Time of last table maintenance check
[ ] Note any specific guest requests or concerns addressed during table maintenance
[ ] Did you notice any spills or potential hazards? (Yes, No)
[ ] Number of times table was checked during service

--- GUEST ENGAGEMENT & RAPPORT ---
[ ] Initial Greeting Tone (Select one) (Warm & Enthusiastic, Professional & Welcoming, Subtle & Respectful)
[ ] Describe your approach to building rapport with guests.
[ ] How do you handle a guest who seems disinterested in conversation? (Respect their preference, offer assistance quietly., Attempt to engage them with a lighthearted comment., Ask if they are feeling unwell or need anything specific.)
[ ] Approximate average time spent at each table for proactive check-ins (in minutes)
[ ] Which of the following are appropriate conversation starters (select all that apply)? (Complimenting their attire, Asking about their dining experience so far, Inquiring about their origin, Discussing current events)
[ ] Give an example of how you would handle a guest expressing a minor complaint (e.g., music too loud)

--- CHECK PRESENTATION & PAYMENT ---
[ ] Check Presentation Method (Presented verbally with total, Printed check presented, Digital check presented (tablet))
[ ] Total Bill Amount
[ ] Payment Method Received (Cash, Credit Card, Debit Card, Gift Card, Mobile Payment (e.g., Apple Pay))
[ ] Credit Card Type (if applicable)
[ ] Tip Amount (if applicable)
[ ] Authorization Code (if applicable)
[ ] Notes on Payment

--- POST-SERVICE & RESETTING ---
[ ] Number of dirty plates/cutlery removed
[ ] Table linens/napkins condition (Clean & Spotless, Minor Stain - Requires Spot Cleaning, Significant Stain - Requires Replacement, Damaged - Requires Replacement)
[ ] Chair Condition (Good, Minor Mark, Requires Cleaning, Damaged - Requires Repair/Replacement)
[ ] Any specific notes regarding table cleanliness/condition?
[ ] Time taken to reset table (minutes)
[ ] Tableware condition after reset (Excellent, Good, Acceptable, Needs Attention)

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