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Breakage Reduction Audit Form

Date

Establishment

Outlet Name

Time/Meal

Conducted by

Clearing of Tables 

Dishroom Layout 

Pre-Scrapping 

Decoy System 

Racking 

Washing 

Inspection 

Storing 

Table Set Up 

Customer Place Setting 

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1. Interview Yes No Comments

1.  How is breakage currently monitored?Are breakage costs currently over orunder budget?

2.  Can you share with us the last 24months of breakage costs and sales byoutlet so we can chart the trends?

3.  Is any of your china or glasswareimported? If so, how much

4. 

Any plans to change from imported todomestic suppliers?

5.  May we have a copy of the OperatingEquipment Par Stocks?

6.  What are the most expensive items mostfrequently broken?

7.  What items are broken in the greatestquantity?

8.  Has breakage increased or decreased inthe last two years?

9.  What is the turnover rate (number oftimes a table is used during a mealperiod) for each outlet?

2. INSPECTION OF TABLEWARE Yes No Comments

1.  Is the design of the tableware toodelicate for conditions to which it will beexposed?

2.  Do the dishes stack together easily?

3.  Is the finish or glaze durable?

4.  Is the pattern faded?

5.  Is the chinaware chip resistant?

6. 

Has any of the silverware beenchemically burned?

7.  Are the glasses or chinaware filmed?

8.  Are the glasses etched or scratched?

9.  Are glasses used at banquets repacked inboxes after washing?

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3. Customer Place Setting Yes No Comments/Recommendations

1.  Is the table setting attractive, butuncluttered?

2.  Is more than one pattern of ware on thetable?

3.  Are the coffee/tea cup handles easy tohold?

4.  Any chipped ware on the table?

5. 

Is the tableware filmed, stained orspotted?

6.  Is the glassware filmed, stained orspotted?

7.  Coffee or Tea cup stains?

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4. Bussing or Clearing of Tables Yes No Comments/Recommendations

1.  Are glasses removed from the table oneat a time to avoid scratching?

2.  If waiters transport the dishes to thedishroom by hand are they stackedsecurely?

3.  If bus boxes are used, are they in good

condition, and is the ware organized insuch a way that the dishes and glasseswill remain reasonably safe duringtransport?

4.  If trays are used, are the dishes used tocreate a center of gravity in the middle?

5.  Are glasses segregated from rest of theware?

6.  Are the trays or boxes overloaded to thepoint where employees have troublehandling them?

7.  Are the wheels and shelves on carts and

trolleys in good condition?8.  Is the floor free from debris and

obstacles (mop or broom handles, etc.)

9.  Are mats in good condition, with edgesthat stay flat on floor (no curled edges)?

10.Are there industrial-type floormatsbetween the restaurant and the dishroomto prevent grease and water on thedishroom floor from staining the diningroom carpet? If so, are they in good

condition, and being changed regularly?

11.Are any tiles broken along the walkwayfrom the dining room to the dishroomthat may cause a cart wheel to stopabruptly or a waiter to trip?

12.Is a traction treatment being used toreduce slips and falls?

13.Do waiters and dishroom personnel haveshoes that provide good traction on wetsurfaces?

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14.Are slip resistant tiles being used in wetareas, like the dishroom, to reduce slipsand falls?

15.Are the floors at the dishtable keptrelatively clean and dry?

16.Are “in” and “out” doors clearlymarked? Do they only swing one way?

17.If there is only one door between therestaurant and dishroom is there a

window so waiters can see if anyone iscoming from the opposite way?

18.Are there convex mirrors installed atblind corners?

19.If corridors are too narrow, is it possibleto widen them?

20.Is there a breakage display board orchart anywhere in the back of the houseto inform and remind employees ofbreakage costs?

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6. DISHROOM Yes No Comments

1.  Does the dishtable have overheadshelving to facilitate glass/cup racking?

2.  Is the shelving at a suitable height formost employees to be able to reach allglass rack compartments?

3.  Is the overhead shelving tilted slightly toone side to allow for drainage of liquids?

4.  Are the glass racks tilted forward (toward

waiters) while the racks are filled?5.  Are full glass racks pushed back over thecenter bar to signal the DMO it is readyto be washed?

6.  Is the dishtable surface large enough toaccommodate the decoyed dishes, asilverware soak box and other items?

7.  Is the dishtable surface slightly tilted toallow liquids to run toward a drain?

8.  Are garbage bins strategically located tofacilitate pre-scrapping?

9.  During pre-flushing, is the dishrackpositioned over the sink so all food soilsflushed off will fall into the sink?

10.Are there rails across the top of the sinkto support the rack?

11.Is the preflush hose in good condition?

12.Is the preflush hose valve in goodworking condition? Is the pressure strongenough?

13.Is the water temperature of the preflushhose warm enough to soften solidifiedgrease?

14.Is the table at the exit end of thedishmachine long enough toaccommodate at least two racks?

15.Is the table tilted so water draining fromthe racks can drain back into thedishmachine?

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7. SCRAPPING Yes No Comments

1.  Are waiters assisting the DMO byscrapping the dishes upon their arrival tothe dishtable?

2.  Are waiters depositing food soils andpapers in the appropriate bins?

3.  Is the floor in front of the dishtable keptdry and as free of food debris aspossible?

4. 

Are waiters racking the glasses?5.  Are waiters placing the utensils in thepresoak solution?

6.  Are utensils sometimes accidentallythrown into the garbage bins?

7.  Does the steward occasionally check thetrash for utensils?

8.  If the utensils are magnetic, are there

magnets blocks on the bin lid to attractthem?

9.  During large banquets, are temporarydishtables set up close to banquet roomsto facilitatepre-scrapping and transport of dishes tothe dishroom?

10.After a large banquet, are glasses (somestill filled with water) racked right-side-

up in racks prior to transport to thedishroom?

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8. THE DECOY SYSTEM Yes No Comments

1.  Is the decoy system being used at alltimes?

2.  Are the decoyed stacks of dishes lessthan 30cm high?

3.  Does the DMO continue to use the decoysystem to maintain order even when theoutlet is extremely busy?

4.  If the operator is called away to work

elsewhere, is water sprayed between thestacked dishes to keep the soils fromhardening?

5.  Are metal marks a problem?

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9. RACKING Yes No Comments

1.  When racking pegged racks with dishesare the dishes all the same size?

2.  If the answer to the above question is

no, is extra work required on the part ofthe employees to put the different sizeddishes away in different locations afterunloading the rack?

3. 

Are smaller dishes sometimes washedbetween larger dishes creating ashielding effect?

4.  Are more than two dinner plates beingwashed in a single row of a plate rack?

5.  Are extra dishes sometimes stackedaround the side walls of a rack?

6.  Are ice-water glasses emptied andallowed to warm to room temperature

before washing?

7.  Are the glass racks properly sized? Are

stems protruding above the top of thecompartments?

8.  Are any compartment sizes too large ortoo small?

9.  Are there overhead shelves on thedishtable for glass racks?

10.Are overhead shelves being usedproperly?

11.Are overhead shelves too high for someemployees to reach?

12.Are wall charts posted to remindemployees which glasses go in each

particular rack?

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10. WASHING Yes No Comments

1.  What is the water hardness? ______ppm

2.  What is the detergent concentration ( ___ g/L) Is it sufficient to insure cleanware?

3.  Is the water in the machine changedregularly? How often?

4.  Are the machine temps correct?

Pre-Wash 45 - 50 CWash 55 - 65 CPower Rinse 70 - 75 CFinal Rinse 82 - 90 C

5.  Is the working rinse pressure between15-25 psi (1-1.5 bar)?

6.  Is the rinse temp fairly consistent, rackafter rack?

7.  How many mls per rack rinse additive?

8.  Are the wash and final rinse jets clear?

9.  Is the final rinse spray pattern correct?

10.Are all the curtains supple and in place?

11.When washed in conveyor machines, arethe racks pushed in just far enough for

the conveyor dogs to catch and startpulling the rack?

12.When the racks exit the conveyormachine, do the operators wait until therack is completely rinsed before pulling itaway from the exit?

13.Are the dishes and bowls sufficiently pre-flushed to remove gross soils prior towashing?

14.When racks of dishes are washed inconveyor machines, are they loaded intothe machine with the dishes facing themachine entrance?

15.Are coffee and/or tea cups soaked priorto machine washing? If so, in what?

16.Are ice-water glasses emptied andallowed to warm to room temperaturebefore washing?

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11. INSPECTION Comments

1. Approximately what percent of ware is

being rewashed due to poor results?

2. Is there condensation on the inside of theglasses exiting the machine?

Yes No3. Upon visual inspection, is the warespotted or streaked? If so, what is causingthe problem?Water hardness (______ ppm)TDS (_____ ppm)

Dirty wash waterPoor rinsing (Indicator P test is positive)Poor proceduresOther: Provide details

4. Are the glasses, dishes or silverwarefilmed?

5. What was the result of the Starch Test?

6. What was the result of the Bubble Test?

7. What was the result of the Half and HalfTest?

8. Are dishes ‘sheeting’ correctly

12. STORAGE Yes No Comments

1.  Is the storage area well organized?

2.  Is there adequate storage space for all

dishes and glasses?

3.  Are there photos on index cards with

code numbers and descriptions of theitems to aid identification during banquetset up and inventory checks?

4.  Are seldom-used glasses stored in glass

racks, not repacked in cardboard boxes?5.  Are stack of full glass racks used for

banquets stored safely on dolleys withcasters, with wall charts above the stacksto allow easy identification?

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13. TABLE SET UP Yes No Comments

1.  Is all ware carefully and efficientlytransported to the tables?

2.  Is it placed onto the table gently, onepiece at a time?

Additional Comments:

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