Hõbelusikas - Gastronoomia auhind

Procedures

There are 8 (eight) defined categories
1. Best Restaurant
2. Best Family Restaurant
3. Best Ethnic Restaurant
4. Best Cafe
5. Best Bar / Lounge
6. Best Pub
7. Best Chef
8. Best Service
9. Best Gourmet Restaurant

There is 1 (one) undefined category
1. Silver Panel Prize

A total of 10 awards to compete for.

Registration is open to all F&B outlets in all the defined categories. After Registration is closed the Committee has the right to re-define categories of Restaurants based on their profile, a restaurant can be judged in more than one category.

Each restaurant is judged on 3 individual meals by 3 different mystery diners (one meal by each mystery diner).

The Committee shall announce the finalists once the judging has been done.

The finalists are then judged on 2 individual meals by 2 different mystery diners (one meal by each mystery diner).

The winners are announced at a Gala dinner.

Judging

1. A Silver Panel is appointed by the the committee through invitation to prominent persons from various walks of life.
2. The Panel comprises of 5 members with a two year tenure.
3. The Panel appoints mystery diners who are given the relevant judging sheets to visit and judge the registered restaurants over a given period of time.
4. The judging sheets are returned in a sealed Envelope to the Silver Panel who in turn hand them over to the appointed Auditors to calculate and compile the results.
5. After the first round of judging the results are compiled and calculated by the appointed auditors and the results handed to the Silver Panel who announce through the Press.
6. The second round of results (Final) are kept by the Auditors and handed over during the Gala dinner Presentation.

Short Information List for Judges

Download this list as pdf-file

• PHONE RESERVATION SERVICE

  • Helpful and informative?

• RECEPTION

  • Comfortable greeting on arrival?
  • Did they accompany you to the table and helpful?
  • Were menu and wine list presented with manners and nice attitude?
  • Pre-dinner drink service (range of drinks, bar design, service)

• TABLE PRESENTATION

  • Quality of Cutlery? (matched and polished)
  • Quality of Napery? (matched napkins and/or tablecloth)
  • Quality of Glassware? (both cocktail and wine glasses)
  • Overall appearance of table? (cutlery, napery, glassware)
  • Quality of seating? (comfortable seating)?

• GENERAL

  • Overall atmosphere (does the atmosphere match the venue space?)
  • Suitable lighting and natural light (does it match décor and vibe?)
  • Level of privacy (tables placed to maximise privacy and space)
  • Room temperature and air conditioning
  • Area for smokes (does it exist?)

• MENU

  • Menu Appearance (design, type, quality, cleanliness)
  • Menu Variety (variety of food and type of cooking used)
  • Vegetarian and other dietary requirements (are they offered?)
  • Description of menu items (are both verbal and written explanations clearly explained?)
  • Innovative and originality of menu (current trend, innovative approach, excellent attempt to follow tradition)

• FOOD (All courses- First Course, Main Course, Dessert)

  • Food Quality (best freshness and overall quality)
  • Overall Quality of food presentation (all ingredients support main focus, attractive presentation)
  • Overall taste satisfaction (very subjective, but looking for clean flavours and integrated tastes and complimentary ingredients)
  • Does the food match the description in the menu or told by server?
  • Temperature of dishes (were all parts of the dish served at proper temperature)
  • Did the staff properly serve and clear the dishes with excellent attention to detail?

• DRINKS (EXCLUDING WINE)

  • Pre-drink observations (cocktails, aperitifs, served at separate bar?)
  • Range and quality of drinks (alcoholic and non-alcoholic selection?)
  • Pre-service care (proper refrigeration, storage of ingredients?)
  • Appropriateness of drinks (do the drinks match the atmosphere?)
  • Continued drink attention (does the server provide on-going attention?)
  • Coffee and tea quality and service (potted tea? Fresh coffee, espresso, etc?)

• WINE AND CHAMPAGNE SERVICE

  • Appearance of Wine List (layout, well-presented)
  • Range and Quality of wines (quality of selection, styles, different countries, vintages)
  • Staff Knowledge (Does the server know the wine list? Helpful comments about wines and matching food to wines?)
  • Relative Value of wine costs (pricing structure that is fair, consistent, and appropriate to venue and service)
  • Opening of wine (delivery to the table, presentation of bottle, opening at table, correct taste offering)
  • Continued wine service (correct temperature, attention to decanters, ice buckets, allowing the wine to breath)

• OVERALL

  • Overall food service (taking orders, correct delivery, smooth not pushy service)
  • Overall drink/wine service (smooth, polite, attention to detail)
  • Other services (coat service, parking, staff dress)
  • Correct attention on departure (staff member says goodbye to you)
  • Toilet facilities (clean, fresh, quality, soap and towels)
  • Overall value for money (value relative to the location of the venue, quality of service and quality of food)