All Standards (16)
Food QualityFiner points of food service: All foods are served fresh; they should never be frozen unless specifically advised on the menu and never tinned.
Training Tip:Only use frozen or preserved items when clearly described to guests. The quality and freshenss of ingedients should be congruent to the level of establishment and the pricepoints of the menu.
Food QualityBread should be offered when appropriate to cuisine, is automatically explained and is exceptional in quality and presentation.
Training Tip:Bread service should be automatic (or as dictated by outlet policy), thoughtful, and explained clearly when provided. The condiment served alongside (butter, olive oil) should be tempered and appealing.
Food QualityFood presentations should be dynamically interesting, execuyted with evident care given to each individual item on each plate. Flavors and/or accompaniments should be congruent to the presentation of the dish, not overbearing.
Training Tip:Is the kitchen utilizing creative elements to make dishes appealing? Various elements of texture, color and presentation should be utilized in fine dining establishments. Casual outlets should steer away from laborious plating.
Food QualityEven with dynamic and interesting plating techniques, food presentations should be approachable and not difficult to eat, including garnishes.
Training Tip:Avoid items that are difficult to cut or eat; all elements should be edible or easily removed. As the style of cuisine become more casual, dishes should be easier to manneuver.
Food QualityThe mark of great cuisine: the dinner menu should feature items that are clearly appropriate to the season.
Training Tip:Use fresh, seasonal ingredients to enhance quality and creativity. Even casual outlets should make an attempt to utilize seasonal ingredients.
Beverage ServiceGreat sales & service of beverage starts with diversity of selecitons: A variety of high quality aperitifs and digestifs should be available.
Training Tip:A variety of options coupled with employee product knowledge is paramount. Provide and know how to describe both pre- and post-meal beverage options.
Beverage ServiceThe beverage menu should include variety of both alcoholic and non-alcoholic options, and presents a unique and creative offering for all tastes.
Training Tip:The beverage menu should include 2 non-alcoholic choices on beverage menus. The mocktail and non-alc selections are important for today's modern hospitaloty operation.
Beverage ServiceKeep hot items hot and cold items cold: All beverages should be served at appropriate temperatures or within the parameters of the guest’s request.
Training Tip:Hot drinks should be hot, cold drinks cold—always. The presentation should match harmoniously with the flavor and texture of the drink.
Beverage ServiceMixed drinks/cocktails should be prepared to the specifics of the guest, have a well-balanced flavor and are appropriately garnished.
Training Tip:A cocktail menu should be diverse and distictive. Beverages should be garnished with fresh and original items.
Beverage ServiceBeverage service should be continued until the final bill is presented. A full range of specialty coffees and teas should be available and offered to all guests.
Training Tip:Ensure a wide coffee and tea selection is available, including decaf and herbal. This presents yet another revenue stream for the establishment while giving your guests another oportunity to enjoy.
Technical ExecutionThe overarching goal of elevated dining experiences: the service should always compliment the guest’s enjoyment of the food flavors and/or presentations.
Training Tip:Service should complement the experience with quality explanations, calm pace, and grace.
Technical ExecutionBrilliant at the basics: food temperatures are perfectly balanced at the moment of service.
Training Tip:When taking a temperature for a dish (such as beef), the color and texture must prfectly match the guests desired preference. Serve food at optimal temperatures—hot items hot, cold items cold.
Technical ExecutionAll condiments should be presented in small ramekins or dishes with appropriate service piece; no portion packets are used except sweeteners.
Training Tip:Elevated experiences require refined presentations. Pre-portion condiments in attractive dishes for refined service. As the style of dining becomes more casual, portion packets can be introduced.
Elements of LuxuryElements of luxury set your establishment apart from your competitive set. An amuse bouche should be offered in most elevated dining experiences.
Training Tip:Amuse bouche should reflect culinary creativity and be consistent with the restaurant’s identity.
Elements of LuxuryDessert amuse should be executed at the same level as all other dishes. Dessert amuse is usually reserved for the establishments that execute tasting menus or an equal experience level.
Training Tip:Dessert amuse should be as refined as savory amuse and reflect dessert menu. This includes high quality mignardises, petit fours or the equivalent.
Elements of LuxuryThe menu should offer items for guests seeking nutritionally focused dishes, available as a choice or as an alternative to the main menu.
Training Tip:Diversity of offerings is not always an option for many establishments, however, it does set you apart from your peers. Restaurants should offer clearly labeled, health-conscious menu items.