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?
Restaurant Templates @ Template.net
