iRubric: Advanced cooking dining room management rubric

Student has limited competency to execute acceptabe service to a guest.
Cannot execute ala carte service in a timely manner

Student has a comfortable knowledge of the industry expectations of customer service.
Can distinguish between ala carte, Russian and French service.

Student executes service with ease, courtesy and timleness.
Is comfortable with all styles of table service.

Student arrives for service unprepared to serve guests.
Has difficulty setting dining room station and maintaining a clean area.
Has poor hygiene serving food correctly

Student arrives for service neat and well prepared.
Has good understanding of dining room maintenance and makes correction as directed.
Follows standard methods for serving food safely.

Arrives for service early and well prepared.
Needs no assistance setting dining area or in station care.
Is exemplary in service and food safety.