Stepping into Management Knowledge

Ref G – Suggested standards of the week.  Ashtray’s collected when they have 3 butts or more in.  Glasses collected at least every 20 minutes without being prompted by management.  Toilets checked every 20 minutes without being prompted by management.  Offering to set up a tab with every food order.  Recommending the appropriate wine with a meal/when asked.  Offering crisps and snacks if guests are not eating.  Upselling to a premium lager/spirit.  Clearing dinner plates and condiments within 5 minutes of the last person finishing.  If appropriate, offering to fetch someone another drink when their first one is nearly finished.  Dealing with any complaints in a professional manner.  Timekeeping.  Never wearing jewellery that is not permitted with the brand jewellery standard.  Always wearing the correct uniform, with an ironed shirt and clean shoes.  Tables wiped down after use OR if they look dirty when someone is still sitting at them.  Bar top and back bar kept clean, dry and clutter free.

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