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