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Do’s and Don’ts

This list represents service-related items that are EXTREMELY IMPORTANT to Fox Restaurant Concepts . It is not an
all inclusive list, but it helps to set the tone for what we should be paying attention to:
• Overall cleanliness of the restaurant (especially front door, floor, walls and ledges by service
stations) – make sure stations are not being used as bussing stations (i .e . cluttered with dirty dishes)
• No debris outside of front door
• No light bulbs that are out
• Spotless & stocked restrooms at all times
• Polished table bases
• Music, lighting, A/C and heat at appropriate levels
• Staff in clean and pressed attire for every shift – even if working a double
• Clean & neat roll ups (silverware)
• Clean and full salt & pepper dispensers and sugar caddies
• Clean and polished glasses
• When clearing tables do not stack dishes on the table in front of guests
• Folding napkins for guests when they get up from the table
• Clean (and not too wet) towels when wiping down tables, make sure no crumbs or food items are on
chairs or booth seats
• Show guests to restrooms, do not point
• Full ice tea and water glasses
• Front desk to field all phone calls in a professional manner - never in a rushed manner
Wrap Up

At the end of each new hire orientation, reiterate everything the employee will need to know and bring with them
to their first day or training . This includes:
• Their first week’s schedule with the names of the trainers they will be working with
• Training Manual
• First set of uniforms or uniform guidelines
• Where to park on an ongoing basis
• Any unanswered questions that came up

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20 Revised February 2014