美庭全日制西餐厅早餐服务标准问卷 Brasserie On G Restaurant - Breakfast Simulation Standard Questionary

Q1:Please select your department填写问卷前，请输入您的所在部门

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Q2:Was the guest greeted or acknowledged within 30 seconds upon entering the restaurant? 是否在客人进入餐厅30秒内进行问候?

Q3:Did the curators seat the guest within 2 minute of their arrival at a fully laid table or if the restaurant was full, communicate how long it would be and then provide the table within 5 minutes of this timeframe or earlier? 同事是否会在客人到达后2分钟内安排好摆放整齐的座位，或者如果餐厅已经客满，他们会与客人沟通需要多长等候时间，然后在5分钟内或更早的时间内安排好餐桌?

Q4:Did curators offer seating assistance, remove covers if necessary and present the menu ? 同事是否提供座位协助，如有需要，去掉多余餐具及出示菜单?

Q5:In the case of a single diner, was a newspaper/reading material offered? 在单人用餐的情况下，是否提供报纸/阅读材料?

Q6:Did the waiter offer coffee/tea and a choice of juice (if juice was served as opposed to being on the buffet) within 1 minute of seating? 同事是否在就座后1分钟内询问咖啡/茶和果汁选择(如果是果汁没有在自助餐内提供)?

Q7:Was coffee/tea/juice served within 5 minutes of order? 咖啡/茶/果汁在点餐后5分钟内上桌了吗?

Q8:Was the employee able to answer any questions with regard to the menu and its ingredients? 员工能回答任何关于菜单和配料的问题吗?

Q9:Did the curators obtain a full and complete order (i.e. cooking instructions, accompaniments etc.)? 同事是否得到了一份完整的订单(即烹饪说明、配菜等)?

Q10:Was the correct and complete breakfast order served within 5 minutes of order for cold breakfast and 8 minutes of order for hot breakfast, unless the curators informed the guest of an expected delay (i.e. due to longer preparation times)? 除非同事提前通知客人会有准备时间的延长(即由于准备时间较长)，否则在点餐冷早餐后5分钟内和点餐热早餐后8分钟内提供的食品是否正确和完整?

Q11:Was the correct order served to each guest without any prompting required? 在没有任何提示的情况下，是否为每位客人提供了正确的食物?

Q12:Did the curators ascertain if the guest required any condiments and were they served in the appropriate containers? 服务员有否确定客人是否需要任何配料，以及这些配料是否装在适当的容器内?

Q13:Were dishes cleared within 5 minutes of guests finishing their meals or as required during the meal? 客人用餐完毕后5分钟内或用餐期间是否按要求清理餐具?

Q14:Was coffee/tea/juice replenished as required? 咖啡/茶/果汁是否按要求补充?

Q15:Did a curators visit the table to ascertain at any point if service was satisfactory? 是否有同事访问过该桌，以确定服务是否令人满意?

Q16:Did the curators offer a sincere farewell at the end of the conversation and show appreciation? 谈话结束时，同事是否真诚地道别并表示感谢?

Q17:Was the curatorss speech clear and use of English adequate to be fully understood? 同事的讲话是否清晰，英语的运用是否足够让人完全理解?

Q18:Did the curators engage in a well-paced, natural (non-scripted, jargon/slang free), friendly and interested manner? 同事们是否以一种良好的节奏、自然的(非脚本、行话/俚语)、友好和感兴趣的方式参与进来?

Q19:Did the curators use the guests name naturally and discreetly without overusing it? 同事是否自然而谨慎且没有过度地使用了客人的名字?

Q20:Did the curator display a high level of confidence when carrying out his/her duties? 同事在履行职责时是否表现出高度的信心?

Q21:Was service anticipatory/intuitive and where required adapted/adjusted to meet the guests needs (i.e. guest should not have to request service at any point)? 服务是预知的/自然体贴的，在需要的地方进行调整以满足客人的需求(即客人在任何时候都不需要主动要求服务)?

Q22:Did the curators make every effort to meet the guests requests or offer a suitable alternative? 同事是否尽力满足客人的要求或提供合适的替代方案?

Q23:Did the curators actively listen, avoid interrupting and give the guest their undivided attention (i.e. the guest should not have to repeat themselves)? 同事是否积极倾听，避免打断客人，并给予客人完全的注意力(即客人不应该重复自己的话)?

Q24:Did curators maintain alert postures and respect the guests presence when interacting with each other? 在与客人互动时，同事是否保持警惕的姿势，尊重客人的存在?

Q25:Was the food presented in an appealing manner and did it directly resemble its description from the menu? 食物是否以吸引人的方式呈现，是否与菜单上的描述直接相似

Q26:Was the food fresh and of good flavor? 食物新鲜可口吗?

Q27:Was the texture of the food appropriate? 食物的质地合适吗?

Q28:Was the food cooked as requested and served at the correct temperature? 食物是否按要求煮熟，并在正确的温度供应?

Q29:Were portions of acceptable/generous size? 份量是否可接受/份量是否足够?

Q30:Were at least two fresh juices available? 至少有两种新鲜果汁吗?

Q31:Were breads/bakery items of excellent quality? 面包/面包房的产品质量好吗?

Q32:Was the coffee/tea hot and freshly brewed? 咖啡/茶是热的，现煮的吗?

Q33:Did the outlet provide a comfortable dining/beverage experience (i.e. tables appropriately spaced, temperature is comfortable, music is played at an appropriate level)? 餐厅是否提供舒适的用餐/饮料体验(即桌子的间距合适，温度适宜，音乐的播放音量水平合适)?

Q34:Were all tables in the restaurant consistently laid up and promptlycleared when guests depart (i.e. within 10 minutes)? 餐厅里所有的桌子总是整齐地摆放好吗？客人离开时(即10分钟内)是否已及时清除?

Q35:Were the place mat/napkin clean, pressed and free of any stains/tears (paper not acceptable)? 餐垫/餐巾纸是否干净、熨烫过、没有任何污渍/水迹(纸不适用)?

Q36:Were the correct cutlery, crockery and glassware provided and were they clean and in good repair? 是否提供了正确的餐具、陶瓷和玻璃器皿，它们是否干净、完好无损?

Q37:Was the butter fresh and well presented? 黄油是否新鲜及外观良好?

Q38:Were salt and pepper cruets available and if so were they clean and full?盐和胡椒罐可用吗?如果可用，它们是否干净、装满?

Q39:My primary emotion was：我的个人情感是：

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Q40:Positive aspects of the experience积极的方面的体验[图片]

Q41:Recommendations to enhance customerexperience提高客户体验的建议[图片]