This Toby Carvery PRIDE checklist supports consistent restaurant operations and guest satisfaction. It covers first impressions and exterior standards, bar presentation, table setup, uniforms and music levels, and host point service. Breakfast and carvery sections detail required items, deck setup, chef standards, and gravy and sauces. Hygiene guidance includes toilets and baby change checks. Meeting room setup is defined for business use. Team communications include PRIDE posters, daily carving and veg prep boards, Challenge 21 requirements, legal health and safety posters, rotas, and performance boards. It also prompts review of recent PRIDE books, task systems, guest dashboard insights, and staff development and induction.
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