Scope
What we check
The checklist is yours. Below is the shape most hospitality standards take — we adapt it to your service model, your menu and your brand promise rather than imposing a template.
Typical blocks
Arrival
The booking, the phone manner, the greeting at the door, how the guest is seated and how the menu reaches the table.
Cleanliness
Measured as a penalty block: a clean room earns nothing, because clean is the minimum. Only shortcomings move the number, and each one is photographed.
Service
Knowledge of the menu, allergen questions, order repetition, attentiveness, the recovery when something goes wrong.
Selling
Aperitif, pairing, dessert and the difference between a formal question and a real recommendation.
Payment
How the bill arrives, whether loyalty is handled, how the manager appears, and the fiscal receipt.
Timing
Taken from the recording against agreed norms: drink, first course, main course, clearing, the bill.