Answer to Question 1
1. New menu items or daily specials. The ingredients could be explained along with the cooking methods and serving procedures. The servers could also be allowed to taste a sample, preparing them to discuss these items when suggesting to guests.
2. Recognition for accomplishments and specific praise for strong performance by servers and staff.
3. Openness to feedback from servers and staff.
4. Announce upcoming special events or other items pertaining to the restaurant.
5. A review of restaurant policies, if needed.
6. Review of side-work schedules.
7. Inspection of personal appearance and uniforms.
Answer to Question 2
1. Check the work schedules for servers and server's assistants (bussers) to ensure proper staffing. Also inquire if anyone on the schedule has called in sick or unable to come to work for any other reason.
2. Check the reservation list and compare the number of reservations with the normal amount of open business to verify that there are an adequate number of servers and server's assistants (bussers).
3. Assign servers to their stations and reservations to stations, if needed. For example, to accommodate a party of 12, three tables may need to be moved together and set.
4. Check restrooms to ensure that they are sparkling clean and adequately supplied.
5. Check foyer
To do list
Example of the Tabular List and instructional notes (conventions).
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