J.3 SDR and Catering Service Standards.pdf
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- Attached to
- Senate Food and Related Services
- Solicitation number
- AOCSSB26R0002
- Issued by
-
Architect of the Capitol
About this file
This document is an attachment containing service standards for dining and catering operations at the Senate Dining Room.
The Senate Dining Room Service Standards establish fourteen specific requirements for contractor-provided dining services. These standards mandate matching tableware, glassware, and fresh linens on all tables. Customer service requirements include greeting guests within two minutes of arrival, seating within five minutes, and addressing customers within five minutes of being seated. The contractor must serve warm bread within five minutes of seating and deliver ordered food within twenty minutes of order placement. All meals at a table must be served simultaneously, with new silverware provided between courses. The contractor must frequently check on seated customers, present checks promptly after meal completion, and process payment quickly. Additional requirements include maintaining cleanliness of service and seating areas, refreshing linens between guests, and wearing attire equivalent to a fine dining restaurant, with all attire changes subject to Contracting Officer's Representative (COR) approval.
The Catering Service Standards contain four requirements applicable to catering events. These standards require matching tableware, glassware, and fresh linens at all tables; maintaining cleanliness and good order of service areas, seating areas, and floors; wearing fine dining restaurant-equivalent attire approved by the COR; and cleaning all rooms at the end of each event unless directed otherwise by the COR. Both service types are subject to COR oversight and approval regarding operational procedures and staff appearance.
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Text version
Attachment J.3
Senate Dining Room Service Standards
1. Table settings include matching chinaware, matching utensils, matching glassware, fresh linens and linen napkins are on each table.
2. Customers greeted at the host stand by the SDR host within 2 minutes of arrival with an appropriate greeting, approved by the COR.
3. Customers must be seated within five (5) minutes of greeting at the host stand, subject to table availability.
4. Customers to be addressed by wait staff within five (5) minutes of being seated.
5. A warm basket of bread must be placed on table within five (5) minutes of being seated.
6. Total time for the ordered food to be prepared and served must not exceed twenty (20) minutes from time order is taken.
7. Guest meals at each table must be served simultaneously.
8. New silverware must be presented to each guest after each course, if applicable.
9. The Contractor must frequently check on seated customers.
10. Guest checks must be presented as soon as the last guest in each party has been served coffee or completed their meal.
11. Contractor must collect and process payment as quickly as possible.
12. Contractor must remove all items from the table after each party departs. Linen must be refreshed between guests.
13. Contractor must maintain the cleanliness and good order of service areas, seating areas, and floors.
14. Contractor must wear attire equivalent to a fine dining restaurant. Attire and changes in attire must be approved by the COR.
Catering Service Standards
1. Table settings include matching chinaware, matching utensils, matching glassware, fresh linens and linen napkins are on each table.
2. Contractor must maintain the cleanliness and good order of service areas, seating areas, and floors.
3. Contractor must wear attire equivalent to a fine dining restaurant. Attire and changes in attire must be approved by the COR.
4. All rooms are required to be cleaned at the end of each event, unless directed by the
COR.
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