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4. Perishable amenities are refreshed daily or are
removed entirely.
5. Tableware accompanying amenities is cleaned or
replaced daily.
Room amenities for younger guests
1. Younger guests are given special attention.
2. For babies with their parents, the following amenities are
pre-set in the room:
• Baby cot, if requested
• Child-safety electrical-socket covers are placed in the
amenity basket or are installed, upon guest request, prior to
the younger guest’s arrival
3. For younger guests ages one (1) to twelve (12), the following
amenities are pre-set in the room:
• Cot or extra bed, if requested
• Younger guests appropriate In-Room Dining Menu
• Appropriately sized bathrobe(s)
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Restaurant and bars
8. If a wait is unavoidable, guests are advised of the
approximate waiting time and, if it exceeds 5 minutes, are
offered alternative dining options within the hotel, if possible.
9. The restaurant Manager is active and visibly engaged in
guest service activities.
10. Younger guests are given a special welcome and are
offered a special chair, drawing utensils and a Younger Guest
Menu, as appropriate.
11. Unless the parents request otherwise, younger guests are
served first.
12. The Hotel Team Member’s are visible and attention is
easily attracted.
13. Hotel Team Members are knowledgeable about products
used, including daily and seasonal specials, and can discuss
them effectively and in detail with guests.
14. Upon leaving, guests are thanked for their visit and
invited back.
Presentation
1. The restaurant & bar is clean, attractive and fresh smelling.
2. Furniture, service and Host/Hostess stations are in as-new
condition, neatly arranged and free of stains, holes, tears and
cushions are ‘puffed up’.
3. The dining area(s) are carefully pre-set at least 15 minutes
before service.
4. Cutlery is clean, without spots and not bent or discoloured.
Core standards
1. All food and beverage Team Members greet guests,
introduce themselves, smile, make eye contact and speak
clearly and in a friendly manner.
2. The Host/Hostess acknowledges guests within 15 seconds of
arrival at the dining facility and introduces themselves.
3. Upon arrival, as part of the greeting, the guest name is
obtained and then used at least twice during the meal and
upon departure.
4. Assistance is offered with coats and bags.
5. A food and beverage Team Member/Host or Hostess
accompanies guests to the selected, fully laid table.
6. Guests with reservations are seated within 2 minutes of the
reserved time at tables with appropriate settings.
7. For guests without reservations or for a change in party size,
extra place settings are removed or added before seating.
5. Glasses are well polished, clean and without cracks,
smudges or fingerprints.
6. Tables are clean, without flaws and stable
7. The carpet is clean and free of stains, debris, tears, loose
seams or threads, discolouration or visible wear.
8. Paint is fresh, clean, not chipped and free of stains.
9. Walls, ceilings, skirting boards, vents and woodwork are
clean and free of scuffs, scratches and stains.
10. Linens (when used) are in as-new condition, well pressed,
fresh and free of discolouration, stains and holes.
11. Windows, glass doors, mirrors, sills and frames are clean,
without streaks or smudges.
12. Windows and doors are secured and easily opened
without squeaks or obstructions.
13. Drapes and blinds are free of stains and holes; they hang
properly and close properly.
The less arty issues
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