Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

THE RESTAURANT - SETTING THE SCENE

  • Are the opening hours and breakfast price displayed?

  • Is the host greeting guests with a warm welcome?

  • Is the guest name being used?

  • Are all team members wearing name badges, and is their uniform clean and tidy?

  • Is coffee and tea being offered upon guests sitting down? -Tea being served in pots

  • Is Starbucks coffee being offered to all guests?

  • Are guests tables being cleared and monitored throughout the service?

  • Are check backs being made with all guests?

  • Is a supervisor walking the floor ensuring all responsibility's are being met and speaking to guests?

TABLE SETTING

  • Is the sugar bowl clean with 10 white, 10 brown and 10 sweeteners?

  • Does each place setting have a 12oz white mug?

  • Does each place setting have main knife, side knife, fork and dessert spoon laid on a tri fold white napkin?

  • Is the non-handled milk jug placed on a white saucer in the centre of the table with teaspoon per setting

  • Are the salt and pepper pots full and clean?

HOT BUFFET

  • Are hot plates available by the buffet?

  • Are tri fold white napkins available?

  • Are appropriate buffet grade serving implements available?

  • Is there buffet signage for each item?

  • Are there sauce bottles/caddys and are they clean and filled up adequately?

  • All hot items should be displayed as the order on this sheet:

  • Are scrambled eggs moist, tasty, hot and is there adequate quantity considering volume?

  • Are fried eggs available, quantity enough for time of service, cooked to order and not over cooked?

  • Are baked beans available, suitable amount for time of service, hot and no film over top or sides?

  • Are grilled half tomatoes available, cooked evenly, not over cooked or lost its shape?

  • Are sauteed close cup mushrooms available, hot and golden in colour, not soaking in liquid?

  • Are Hash browns available, adequate quantity, hot and evenly brown, not overcooked?

  • Is Black Pudding available, adequate quantity, hot, not too much oil?

  • Are Back Bacon and Streaky Bacon available, cooked evenly and crisp?

  • Are classic pork sausages available and cooked evenly?

  • Are cumberland sausages available and cooked evenly?

  • Is the Chef available and interacting with the guests?

  • Is there signage visible offering items cooked on order eg poached eggs?

  • Are all items served hot?

COLD BUFFET

  • Are plates available?

  • Are appropriate buffet grade serving implements available?

  • Is cheese available?

  • Are there 2 meats available?

  • Is plain yoghurt available in a big bowl for self service?

  • Are individual flavoured yoghurts available?

  • Is there Fruit of the Forest berry compote available?

  • Are red cherry tomatoes and boiled eggs available?

  • Does the presentation look fresh and appetising and has the space been used well?

FRUITS

  • Are fresh bananas available, stickers removed and tops cut as per spec?

  • Are fresh apples available, red/green and stickers removed?

  • Are fresh oranges available with stickers removed?

  • Is fresh fruit salad available?

  • Is fresh melon available?

  • Is fresh cut pineapple available?

MILK / JUICES

  • Are there plenty of clean 8oz Juice glasses available?

  • Is semi skimmed milk available in the dispenser?

  • Is the correct 100% pure orange juice available in the dispenser?

  • Is cranberry juice available in a jug?

  • Is tomato juice available by the bottle?

  • Is apple juice available in a jug?

  • Is chilled water available in a jug?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.