Form 468 Spag restaurant

  • Spaghettini Table

    Form 468 Lunch or dinner at a table
  • Date of shop*
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  • Did you have any other expenses?*

  • Rows

  • In the On Duty grid, fill out one row for each person you dealt with. If you know the name (look on receipt for server name) enter it. If not, enter NA. Select the race if you can tell. Enter the height in feet and inches (5'10"). In other, put other identifiers, such as glasses, beard, etc.

    Did you include a host, a server and a MANAGER?

  • Seating

    Your interaction with the Host staff

  • Here is a sample Host narrative. You should enter someting similar.

    My partner and I entered the restaurant at 11:44 AM. We were greeted at the host stand by Manager #1 and Host #1, both of whom said, "Hello!" at the same time. Host #1 continued, "Hi! Two for lunch?" I replied in the affirmative. Manager #1 instructed Host #1 where to seat us, at which time he turned to us and said, "Right this way." There were four servers who stood in front of the kitchen line and as we passed by they each offered a friendly greeting. 

    We were led to a four top, and we took the two outside seats. Host #1 removed the place settings that were directly in front of us but did not slide over the other two place settings. Instead, we had to slide over to the place settings. We found this to be rather odd. He waited until we were seated and put the menus down in front of us and put the specialty menu in the center of the table. He closed with, "Enjoy," and then departed.

    Manager #1 and Host #1 each said, "Thank you, have a nice day," as we departed. 

  • H1 Were you greeted in a timely manner, with a smile and a sincere welcome?*
  • H2 If there was a wait to be seated, were you seated within the quoted time?*
  • H3 Were you called by name and informed your table was ready?*
  • H4 Did you observe any personal conversations by the host staff?*
  • H5 Did an employee acknowledge your departure?*

  • Service at the table

  • 0/0

  • Here is a sample narrative. You can use it as a guide for your narrative.

    At 12:09 PM, Server #1 returned and asked if we had any questions. I said I was still undecided between the Blackened Halibut Salad or the Cioppino. He described the salad and recommended it. I ordered same. My partner inquired about the tomato soup and grilled cheese which he described as a half sandwich with white cheese and tomato basil soup. He also described the spinach with garlic and olives. My partner ordered the tomato basil soup and sandwich with a side of spinach. 

    Before Server #1 departed the table, he removed the Carpaccio plate, but the small plates and forks remained on the table (even though we had pushed them to the side). Busser #1 refilled our water glasses on two occasions and also failed to remove the plates and forks from the table.  

    At 12:28 PM, Server #1 delivered our entrees. He placed each item correctly and then asked if we needed anything else. We requested fresh ground black pepper. He returned immediately with the large peppermill. 

    A few minutes after I started eating my salad, I realized that my halibut was very overcooked. When Server #1 returned to check in, I showed him the halibut. He immediately placed the halibut on a small plate (leaving the salad on my plate) and took it to the kitchen.  

    Server #1 returned five minutes later with a fresh, perfectly blackened and cooked piece of halibut. He returned two minutes later to make certain I was satisfied. He also brought us another basket of bread.

    By 1:00 PM, we had finished our meals, and Server #1 returned to clear our table. After doing so, he asked if we would like some dessert or an after lunch coffee. We replied, "No thank you," but he continued, "We have some very incredible desserts." Again, we declined his offer. 

    At 1:04 PM, we were presented with guest check #7, which correctly totaled $80.48. My credit card was quickly and accurately processed. When Server #1 returned with my card and receipts he said, "Thank you and have a good day. I hope to see you again soon." I added a $16.52 gratuity. 

    Server #1 displayed professionalism when I showed him that my halibut was overcooked. He was warm, friendly and understanding. We appreciated his attentive nature and attention to details as they made us feel well cared for. Additionally, he proved himself knowledgeable about the menu. 

  • S1 Did the Server acknowledge and welcome you in a timely manner?*
  • S2 Did the asked if you had dined at Spaghettini previously?*
  • S3 Did the Server mention your special event?*
  • S4 Were orders suggested for specific beverages by name?*
  • S5 Were orders suggested for specific starters by name?*
  • S6 Were beverages served promptly and a tray utilized?*
  • S7 Did the Server offer suggestions for entrees?*
  • S8 Did the Server know the menu?*
  • S9 Were all courses served in a timely manner?*
  • S10 Were off-menu requests granted in an accommodating manner or suggestions offered if request could not be granted?*
  • S11 Was appropriate flatware provided before each course?*
  • S12 Did the Server return within a few bites to ask about satisfaction?*
  • S13 If there was a problem, was it resolved to your satisfaction?*
  • S14 Were beverage refills offered within a reasonable amount of time?*
  • S15 Was the table cleared of all unneeded items before dessert was served?*
  • S16 Was a dessert menu presented with specific desserts suggested and described by the Server?*
  • S17 Were coffee or after dinner drinks offered?*
  • S18 After ordering, were desserts and/or coffee served quickly and with the appropriate silverware?*
  • S19 Rate the server with regard to being upbeat and friendly throughout your visit*
  • S20 Was the guest check correct and presented in a timely manner, with all items listed properly?*
  • S21 Was cash handling and/or charge card invoice information correct, with payment processed in a timely manner?*
  • S22 Did the Server thank you and invite you to return?*
  • S23 Did anyone mention the Spaghettini Loyalty Program?*
  • S24 Did the server mention anything about the Music Program and/or the performance lounge?*

  • Food and Beverage

    List the items you ordered and tell us about each item
  • Rows
  • F1 Were cocktails and beverages flavorful, with ample portions and served at the correct temperature?*
  • F2 Were all food items attractively presented?*
  • F3 Were food items prepared as described in menu or by server? Was meat prepared as requested?*
  • F4 Was hot food served hot?*
  • F5 Was cold food served cold and on chilled plates?*
  • F6 Were all food items flavorful and fresh in taste?*
  • F7 Were all desserts fresh in appearance?*
  • F8 Were portion sizes consistent?*

  • Buss Staff

  • B1 Were the table set consistently?*
  • B2 Did the bus person use coasters or napkins on wood tables for non-stemmed glasses?*
  • B3 Was the busperson unobtrusive, friendly, and courteous?*
  • B4 Did the busperson provide timely water, iced tea and coffee refills?*
  • B5 Did the busperson display teamwork and assist where necessary?*
  • B6 Did the busperson promptly clean and reset tables once patrons departed? (Area was clean from floor to table top).*
  • B7 Did the busperson reset tables by touching only the handles of the silverware?*

  • Teamwork

  • T1 Was the staff attentive and working well as a team?*
  • T2 Personal conversations, grouping and/or horseplay*
  • T3 Was the staff polite, professional and enthusiastic?*
  • T4 Was the staff fully uniformed, including name tags, if applicable? (Uniforms were neat, clean and well maintained).*
  • T5 Were good grooming/hygiene habits displayed by all of the staff? (Hands/nails clean and polish not chipped. Facial hair neatly trimmed).*
  • T6 Was jewelry kept to a minimum? (Does not interfere with service).*
  • T7 Staff eating, drinking, smoking or touching their hair, mouth or face*

  • Manager

  • M1 Was a manager visible during meal service and actively performing customer service and management activities?*
  • M2 Was a manager interacting with guests, approaching tables?*
  • M3 Was the manager neat and professional looking?*
  • M4 Did the manager maintain an upbeat and friendly demeanor throughout the dining audit?*
  • M5 Did the manager interact with staff, showing teamwork to employees?*

  • Facility - Exterior

    Exterior upkeep and cleanliness
  • Ex1 Was the parking lot well maintained and free of trash?*
  • Ex2 Was the main entrance clean and swept?*
  • Ex3 Were planters free of trash and the plants trimmed and healthy looking?*
  • Ex4 Were exterior signs clean and working?*
  • Ex5 Was the exterior lighting appropriate and working?*
  • Ex6 Was the front door mat clean?*
  • Ex7 Was the front door glass clean?*

  • Facility - Interior

    Interior upkeep and cleanliness
  • In1 Were the floors clean and free of debris?*
  • In2 Was the Host stand and waiting area clean and orderly?*
  • In3 Were the tables clean, well maintained and not wobbly?*
  • In4 Were the booths and chairs clean, well maintained and comfortable?*
  • In5 Were plants, pictures, and ornamental decor attractively displayed, clean and dust free?*
  • In6 Were mirrors and windows clean with no spots, smudges or streaks?*
  • In7 Was glassware and flatware clean and in good condition?*
  • In8 Was the lighting clean, working and set at a comfortable level?*
  • In9 Was the music set at a comfortable level?*
  • In10 Was the temperature set at a comfortable level?*
  • In11 Were the bus stations clean and orderly?*

  • Facility - Restrooms

    Restroom upkeep and cleanliness
  • RR1 Were the restroom floors clean and in good condition?*
  • RR2 Were the mirrors, walls and ceilings clean and in good condition?*
  • RR3 Was the lighting clean and functional?*
  • RR4 Were the stalls, toilets and sinks clean and in good repair?*
  • RR5 Were there ample soap and paper products, with back-up supplies out of view?*
  • RR6 Was there good ventilation, with no unpleasant odors?*
  • RR7 Were the trash cans clean and at the proper level (not overflowing)?*
  • RR8 Which restroom was visited?*

  • General comments and receipts

  • How busy was the restaurant when you arrived?
  • How busy was the restaurant when you departed?
  • Was your visit a good value, given the food, ambiance and service you received?
  • Did you see any activity by staff that you suspected was drug related?
  • What was your overall perception of this restaurant?
  • Would you recommend this restaurant to others?
  • V1. If you used Valet Parking, were you greeted with enthusiasm and in a reasonable amount of time?*
  • V2. If you used Valet Parking, was your attendant courteous and helpful?*
  • V3. If you used Valet Parking, was your returned to you in a reasonable amount of time?*
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