iRubric: Server: Arrange and Prepare Dining Area for Service rubric

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Server: Arrange and Prepare Dining Area for Service Server: Arrange and Prepare Dining Area for Service You and your assigned team will work together to arrange and prepare the dining room for service. Every member in the group will evaluate the other group members as well as be evaluated. Rubric Code: FC4X76 By nkraemer Ready to use Public Rubric Subject: (General) Type: Assessment Grade Levels: 9-12

Arrange Dining Area Measurement Criteria
	Poor Student shows no effort to meet the measurement criteria. 1 pts	Fair Student attempts to meet the criteria but falls short 2 pts	Good Student meets the entire measurement criteria 3 pts
Appropriate Front House Attire 1.Clean solid white professional shirt 2.Clean Solid colored black pants 3.Clean apron 4.Clean solid black closed toed shoes	Poor Student is missing at least 3 out of the 4 requirements.	Fair Studetns is missing 2 or 3 measurement requirements.	Good Student completely meets the measurement criteria.
Sanitation Student is clean and sanitary while completing the side work duties.	Poor Student does not work clean and sanitary while completing the side work duties and need imporvement. Explain:	Fair Studetns works clean and sanitary but needs improvement on the following:	Good Student works completely clean and sanitary.
Side Work Student completes the side work assigned by the teacher.	Poor Student completes less than half of the side work dutiesassigned.	Fair Students completes more than half but does not all of the side work duties assigned.	Good Student Completes all of the side work duties assigned.
Teamwork Studetns work cooperatively and pleasantly with the other team members to complete the side work duties.	Poor Student does not work with other team members to complete the side work duties.	Fair Student works with team member but could have been more of a team member by doing more of the following:	Good Student meets the teamwork expectations %100
Knowledge & Skill Student will demonstrate knowledge and skill in each of the following tasks: Menu & cooking methods Pour water & beverages for guests. Taking guest order. USE OF TIME AND MOTION MANAGEMENT	Poor Fails to answer questions and poor use of time. Excessive waste of time hinders the completion of the event. Wastes time and steps during the tasks and/or ran over time limit.	Fair Student able to answer some questions correctly. Has some basic knowledge of menu and cooking methods. Time and motion management needs improvement (inefficient use of hands and moves) to efficiently complete the task.	Good Student able to answer all questions above and beyond correctly, concisely and confidently in all areas. Efficient use of both hands with minimum wasted moves to complete the tasks within the time limit or with time to spare.