J.3 SDR and Catering Service Standards.pdf
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- Solicitation number
- AOCSSB26R0002Amendment2
- Issued by
-
Architect of the Capitol
About this file
This is an appendix document outlining service standards for Senate Dining Room operations and catering services.
The Senate Dining Room Service Standards establish fourteen performance requirements for daily dining operations. Contractors must ensure proper table settings with matching chinaware, utensils, and glassware along with fresh linens and napkins. Customer service timing requirements are strict: customers must be greeted within 2 minutes of arrival, seated within 5 minutes, addressed by wait staff within 5 minutes of seating, and served bread within 5 minutes of seating. Food preparation and service must not exceed 20 minutes from order placement, with simultaneous service of all guest meals at each table. Additional requirements include presenting fresh silverware between courses, frequent customer check-ins, prompt check presentation upon meal completion, rapid payment processing, table clearing and linen refreshment between parties, and maintaining cleanliness of service and seating areas. Staff must wear fine dining restaurant-equivalent attire, subject to Contracting Officer Representative (COR) approval.
The Catering Service Standards are less prescriptive, requiring four primary standards: matching table settings with chinaware, utensils, glassware, fresh linens and napkins; maintenance of clean and orderly service areas, seating areas, and floors; fine dining restaurant-equivalent staff attire approved by the COR; and full room cleaning at the conclusion of each event unless otherwise directed by the COR. These standards apply to special events and functions rather than daily operations.
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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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