IX. Detailed Rules for Quality Inspection of Food and Beverage Department

1. Improper lighting and temperature control in restaurants and private rooms, and failure to turn on all lights and air conditioners when starting meals. Deduct 1 points

2. The service is not active, and the guests in and out of the restaurant are not enthusiastic. Deduct 1 points

3. The waiter doesn't know the reservation and leads the wrong way. Deduct 1

4. Inadequate preparation before meals (each item). Deduct 1 points

5. The waiter didn't spread the tablecloth, remove the chopstick sets and put on the small towels for the guests. Deduct 1 points

6. When ordering food, it was not confirmed by the guests, and there was an error. Deduct 1 points

7. When serving, the name of the dish was not announced, or the name of the dish was unclear. Deduct 3 points

8. The iced wine and beverage were not wiped dry when poured, and there was dripping water (per bottle). Deduct 1 points

9. Splash tea, drinks, drinks and soup on the guests. Deduct 3 points

11. The waiter stood in the wrong position when pouring wine, and the trademark was not for the guests. Deduct 1 points

11. Guests start to eat and fail to withdraw the tea set according to the service procedure. Deduct 1 points

12. The ashtray and bone plate were not replaced in time. Deduct 1 points

13. The waiter failed to replace the tableware in time. Deduct 1 points

14. When checking out, the guest didn't use the check-out clip, signed it, and didn't hand in the pen, which caused inconvenience to the guests. Deduct 3 points

15. The waiter runs the dish, loads the goods without a tray, or runs the dish incorrectly (every time). Deduct 1 points

16. The planner didn't carefully check the quality of the plate before serving, and the control was not strict. Deduct 2 points

17. The dish planner made a mistake. Deduct 4 points

18. The service program is not standardized. Deduct 1 points

19. The service items assigned by the guests are not completed on time and in good quality. Deduct 5 points

21. The dining list is lost and the page is missing (once). Deduct 5 points

21. Insufficient coordination between the restaurant and the kitchen affects the time and quality of serving. Deduct 3 points

22. If the room delivery fails to knock on the door as required, it will be reported. Deduct 3 points

23. The name and quantity of tableware are not classified in the food delivery list. Deduct 1 points

24. Dishes are not recovered in time or are not recovered completely. Deduct 2 points

25. Poor maintenance of audio equipment and various appliances in the restaurant. Deduct 2 points

26. The electrical appliances in the private room are displayed irregularly, unclean, stained or dusty (each). Deduct 1 points

27. Volatile and combustible articles are stored in the disinfection cabinet, and the tableware is messy. Deduct 3 points

28. The kitchen floor, doors and windows are unclean and stained (every place). Deduct 1 points

29. The health of the operation desk does not meet the requirements, and it is messy. Deduct 1 points.