Inspection Criteria

MAIN

The following is a sampling of the criteria used by the inspectors.

Quality of Physical Property and Décor

Location
Signage
Parking
Exterior
Appearance
Exterior Lighting
Restaurant Entrance
Reception Area
Coat Room / Check
Traffic Flow

Cocktail Lounge / Bar
Restrooms / Public Areas
Furniture Quality
Artwork
Fresh Flowers
Light Level
Overall Design
Tables and Chairs
Tablecloths and Napkins

Glassware
Silverware
Service Equipment
Physical Menu
Wine List
Level of Comfort
Cleanliness
Ventilation
Room Temperature
Noise Level

Quality of Cuisine and Menu

Uniqueness and Creativity of Appetizers, Soups, Salads, Entrees, Sides and Desserts
Variety of Items
Variety of Cooking Techniques
Health/Nutrition Aspects

Adaptability to Special Requests
Temperature of Food
Plate Presentation
Items Cooked to Order
Quality of Ingredients

Bread Quality
Butter Service
Water Service
Table Cleanliness
Accuracy in Menu Descriptions

Quality of Beverages

Spirits
Beers
Wines

Teas
Coffee
Espresso, Cappuccino

Waters (Tap/Mineral)
After-Dinner Drinks

Quality of Service

Initial Greeting
Promptness
Knowledge of Menu and Services
Bar Service and Comfort

Attentiveness
Friendliness
Proper Seating
Smoking/Non-Smoking Considerations
Attire and Cleanliness
Table Service Techniques
Menu Presentations

Credit Card Acceptance
Check Transfer
Presentation and Accuracy of Guest Checks
Departure Assistance

Miscellaneous

Special Qualities or Other Notations

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