Backstage Catering Check-In

Information

Temperature Checks

**Approach this respectfully and DISCRETELY - inform your caterer and do not conduct temp checks while the artist is eating or the dining room is full!** Please record the temperature of various buffet items in °F using an instant read probe thermometer (ie, ThermaPro), wiping probe between dishes to prevent cross contamination.

Sanitation & Food Safety

Answer yes or no for each question:

Visual Inspection

Look around the kitchen and dining room - rate what you see. Please rate overall appeal/compliance of the following items. 1 - not at all/major issues 2 - needs significant improvement 3 - satisfactory, but could improve 4 - mostly good, 1-2 minor issues 5 - fully compliant/doing great

Staff & Professionalism

Answer only based on the staff that is currently on site today. Please rate overall appeal/compliance of the following items. 1 - not at all/major issues 2 - needs significant improvement 3 - satisfactory, but could improve 4 - mostly good, 1-2 minor issues 5 - fully compliant/doing great

Food Quality & Taste

Rate only the food offered during this meal period. After sampling the food available, please rate the following areas. 1 - not at all/major issues/ inedible 2 - needs significant improvement 3 - satisfactory, but could improve/ edible but not exciting 4 - mostly good, 1-2 minor issues 5 - fully compliant/doing great/ delicious

Final Thoughts

Please reflect only on this particular meal period.