Restaurant Service Quality Evaluation
Restaurant Service Quality Evaluation
Instructions for Use: Rate each item using the provided scale, where 1 is "Poor" and 5 is "Excellent". Provide detailed comments or examples to support your ratings when applicable.
|
Evaluation Item |
1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
|
Greeting and Seating Efficiency |
|
|
|
|
|
|
Speed of Service |
|
|
|
|
|
|
Accuracy of Order Fulfillment |
|
|
|
|
|
|
Knowledge of Menu and Beverages |
|
|
|
|
|
|
Up-selling and Sales Techniques |
|
|
|
|
|
|
Handling of Special Requests |
|
|
|
|
|
|
Resolution of Complaints/Issues |
|
|
|
|
|
|
Interaction and Engagement |
|
|
|
|
|
|
Professionalism and Appearance |
|
|
|
|
|
|
Overall Guest Satisfaction |
|
|
|
|
|
Open-Ended Questions
-
What strengths does the service team exhibit that positively impact the guest experience?
-
Identify any areas for improvement in our service delivery. How can these be addressed?
-
How well does the service team communicate and coordinate with the kitchen and other areas of the restaurant?
