120Goals in this section can be used for employees directly
involved in the food service industry, most notably those
who cater, wait on tables, deliver food, and maintain eat-
ing areas.Environment
■Keep all table condiments fully stocked.
■Clear away dishes within three minutes of patrons leav-
ing.
■Wear required attire and keep it clean and presentable.
■End the shift leaving the eating areas as clean as at
beginning of shift.
■Respond to customer requests for spill cleanup within
three minutes of request.
■Identify and report to maintenance any damage to fur-
niture within one day of noticing it.
■Provide high chairs and other child-related items
required by young diners.
■Carry order pad and pen and other necessary tools so
no service is delayed for lack of tools.
■Set up tables with clean linen, napkins, and silverware
so table can be returned to service within five minutes.Order Taking/Processing
■Inform each customer of daily specials before taking
the order.
■Make no more than one order-taking error per week
that results in a delay in serving the correct order.
■Ensure that all cutlery and place settings are clean and
proper before taking order.
■Tally bills and make no more than three errors per
month that require correction at the cash register.Food Services
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