BAMZOOKA
Head Server Checklist
- The server approached the table within 2 minutes of seating with a smile and eye contact
- The server was the first one to speak and extended a very warm welcome
- Offers coffee, water or other beverages during the initial greeting
- The server was knowledgeable and able to answer basic questions about the restaurant
- Latest food promotions were described and beverages served according to orders, without prompting
- Server inquired if the guest was ready to order when delivering beverage
- The server had good knowledge of menu items and preparation, particularly of vegetarian dishes and any food items that may contain common allergens
- The server asked relevant questions and special requests were met with an everything is possible attitude
- Server recommended accompanying items
- Starter course(s) presented within 10 minutes of ordering
- Main course placed in front of guest correctly and sequentially, without prompting
- Main course presented within 15 minutes from starter delivery or from order if no starter ordered, or guest advised if additional time was necessary
- Ascertained that expectations were met during each course by asking specific questions
- Additional beverages offered before first beverage was finished and served in 2 to 3 minutes
- Table cleared and straightened once all guests have finished eating, but individual plates were removed as finished
- Dessert was offered and dessert served within 10 minutes of ordering, as ordered, with appropriate sides
- Dessert plates were removed, table maintenance completed
- Final check or bill neatly presented in 3 minutes in a clean holder with a hotel/restaurant pen. (For Breakfast bill need to be presented along with the ordered meal.)
- Bill was accurately added together, properly itemized and with no missing or incorrect items
- Payment was collected within 3 minutes and the server returned with change or charge within 3 minutes
- Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest
- Staff well groomed, uniformed, name-tag was present
- Staff was courteous and articulate and anticipated guest needs
- The speed of service adapted to the environment and the needs of the guest