The service of food is prompt and efficient and to the company standards regarding appearance, taste and garnish.
Any Menu changes through availability of stock are agreed in advance.
All waste is recorded and disposed of in the correct manner.
To maintain records of temperature and remedial action taken where necessary.
The dinning area is clean and ready for service and that adequate supplies are available of cutlery, crockery and condiments etc and that they are clean and free from dirt.
Ensure all disposable items are stocked and ready for service.
Ensure all cash registers are ready for service with adequate floats and sufficient till rolls.