Room Service Order Delivery Service Standard checklist
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Tea & Coffee service was available 24 X 7 and delivered within 10 to 15 minutes.
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Order was delivered at time quoted by order taker, in case of any delay then the same was informed to the guest with an apology.
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Food was delivered Not earlier or later than 5 minutes before/after time quoted.
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Server spoke first and extended a warm greeting.
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Guest name used at least one time during delivery process.
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Morning newspaper was delivered with breakfast in case not yet collected by the guest.
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Server asked where guest would like to enjoy meal, suggestions offered if guest was uncertain.
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Server set up order and removed plastic wraps, caps and plate covers.
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Hot food was served hot, cold food was served cold.
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Food items tasted and looked fresh, Also prepared to requested order.
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Presentation of food was appealing, attractive and portions were adequate, consistent.
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Beverages served as requested and served at correct temperature.
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Beverages were well prepared, fresh, and garnished.
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Server introduced each item ordered and Server offered to pour beverages.
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Server was skilled at presenting, opening, and serving wine.
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Server engaged guest in light conversation and inquired about their experience at the hotel while setting up the order.
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Guest was advised of the actual time that the order would be delivered, 20 minutes for breakfast and 30 minutes for lunch and dinner.
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All ordered items were present along with appropriate condiments and tableware.
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Server was able to answer basic questions about the hotel services, facilities and operating hours of restaurants.
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Server addressed further needs and asked if anything else was required.
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Check neatly presented in a clean folder with a hotel/restaurant pen.
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Check accurately totalled, properly itemized, no missing items.
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If called for, room service order is removed within 15 minutes.
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During tray/table removal, server asked if guest enjoyed their meal.
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During tray/table removal, used and dirty dining tables/trays were removed from the corridor immediately.
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The server was well groomed, uniformed, name tag was present.
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Staff did not eat, drink, smoke or chew gum.
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The speed of service adapted to the environment and the needs of the guest.
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Server was the last one to speak and guest was thanked.