I suggest that according to the actual situation of your hotel, you can list the places that are prone to problems every day, and make a test paper or something. Only a test paper is not enough. The assessment also includes the employee's situation, working status, manners, etc. I think the best assessment method is the observation of the manager and the comments of other employees.

Let me give you a reference plan, and you can just modify it according to your own situation.

1. Assessment contents and standards

(1) gfd's requirements (11 points)

(1) Clean and tidy hair. Men's hair does not cover the collar at the back and the ears at the side; The lady's hair does not cover her shoulders at the back and her eyes at the front.

(2) Cleanliness: Men shave their beards and women wear light makeup.

(3) Hands and nails: clean, with short nails and no nail polish.

(4) Clothing: wear the work clothes of this post, clean and smooth, with complete buttons, no damage and no stains. Do not roll up sleeves and trouser legs, and wear our work card.

(5) shoes: black, cloth shoes should be clean, leather shoes should be bright and undamaged.

(6) socks: men wear dark socks and women wear flesh-colored stockings, which are clean and undamaged.

(7) Jewelry: Only wedding rings are allowed, and no other accessories are allowed.

(2) Operation contents and standards (61 points)

1. Examination procedures

(1) Folding of mouth cloth

(2) Setting the table

(3) Pouring wine

2. The operation should be carried out with the left hand tray and the right hand tableware, standing on the right side of the chair in a clockwise direction, and the order before and after the ornaments should be unified. The action requires fast but not chaotic, and the pace should be stable.

3. The operation time is set at 21 minutes (from the time when the referee gives the order to the time when the tray is put back on the table, and the player raises his hand to signal). Add 1 points every 31 seconds in advance, deduct 1 points every 31 seconds in excess, and so on.

(3) knowledge quiz (31 points)

1. Basic knowledge of Chinese food service, such as the layout of tables and chairs, the arrangement of seats, the use of trays, the common sense of serving and letting dishes, etc.

2. Understand the religious beliefs, eating habits and taboos of guests from different countries.

3. Understand the flavor characteristics and nutritional value of the major cuisines in China. Know the origin, characteristics and degree of China famous wine.

4. Have the ability to cope with the mistakes in service and the extra requirements put forward by the guests.