Information

  • Location

  • Day/Shift:

  • Weather/Patio:

  • Conducted on

  • Reservations booked for shift

  • Net Sales at end of shift

  • Manager(s) on Duty:

  • Performed by:

  • Location
  • Personnel

Rating

  • 5 - Outstanding
    4 - Near perfect performance, minimal improvement needed
    3 - Performance sometimes meets expectations, needs improvement
    2 - Performance does not meet expectations most of the time, needs significant improvement
    1 - Unacceptable performance that is significantly below expectations and standards

Ambiance

  • Appropriate lighting level throughout shift

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  • Appropriate music content and volume throughout the shift

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  • Appropriate TV content and plan for TVs on shift

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  • Vibrant and upbeat atmosphere achieved

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  • All areas appear clean and organized from guest's perspective

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  • Cleanliness of floors, windows, and service stations are maintained throughout the shift

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  • Staff and managers maintain a positive attitude throughout shift

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Host Stand

  • Hosts' attire is appropriate and presentable

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  • Proper staffing at the host stand for the shift, aces in places

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  • Welcoming greets and direction by hosts

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  • Manager present at host stand during the shift and at first fill

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  • Reservations mapped appropriately

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  • Accurate quote times/accurate update on OT

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  • Events/large parties set up for properly beforehand

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  • Communication to managers and chefs of menus down, large parties, names on wait

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  • If on a wait, no more than three open tables at once

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  • Fillers are filling appropriately - best table first, staggering stations

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  • Guests receiving all appropriate menus

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  • Runners are stating name of the server and features of the menu

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  • Runners are on pace with guests, handing the menus to the guest

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  • Proper orchestration and teamwork by hosts

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  • Proper verbiage with guests

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  • Level of hospitality displayed

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  • Phones - answering in 3 rings or less, proper greeting and handling of calls

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Service

  • Servers' attire is correct and clean

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  • Proper servers staffed for the shift, aces in places

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  • Beverage napkins used for the greet

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  • All tables are greeted within 2 minutes

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  • Salts and Peppers full and clean, appropriately placed

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  • Restaurant is show ready at open/changeover

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  • Seven steps of service are being followed

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  • Proper use of trays for 3 or more drinks

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  • Water served upon request only

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  • Appropriate coursing

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  • Proper tools available for servers (guest checks, presenters, flight sheets, etc.)

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  • Proper supplies available for servers (glassware, sugar caddies, candles, silverware, etc.)

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  • No 86'd beverage items - if so, proper communication

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  • Servers present on the floor at their tables majority of the time

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  • Proper orchestration and teamwork by servers

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  • Manager presence and assistance in the dining room

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  • Manager performing table touches (unsolicited as well)

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  • Level of hospitality displayed

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Bussing

  • Bussers' attire is correct and clean

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  • Proper bussers staffed for the shift, aces in places

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  • Tables, floors, and service/bus stations are show ready upon open/changeover

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  • Trash and soiled linen container emptied appropriately and kept orderly

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  • Stocked coffee, tea, and soda

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  • Proper stocking of glassware and ice throughout the shift

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  • 2 minute turns on setting tables

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  • Tray bussing at all times

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  • Assisting servers on filling waters and pre-bussing

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  • Bus tubs taken back appropriately and in an orderly fashion from guest's perspective

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  • No overflowing bus tubs or plates /dirty glassware in guest's view

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  • Proper orchestration and teamwork bu bussers

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Bar

  • Bartenders' and Bar Backs' attire are correct and clean

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  • Proper bartenders staffed for the shift, aces in places

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  • Bartenders executing 4 minute ticket times in the wells

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  • Bar is show ready at open/changeover

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  • Seven steps of service are being followed

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  • Proper supplies available and being utilized (all bar supplies)

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  • Back bar and wells are stocked, no missing bottles - follows schematic

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  • No clutter or disorganization in guest's view, clean bar

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  • No 86'd items off feature menus - if so, should reflect on menu

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  • All beer coolers full (bottles), all kegs checked and ready

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  • Proper orchestration and teamwork by bartenders and bar backs

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  • All fruit served is fresh and cut properly

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  • Appropriate manager presence and assistance behind the bar

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  • Level of hospitality displayed

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Kitchen

  • Food Runners' attire is correct and clean

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  • Proper Food Runners staffed for the shift

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  • FOH manager presence in the Kitchen - aware and communication of ticket times

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  • If egregiously long ticket times, they are communicated and handled appropriately with table touches

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  • If 86'd food items, they are communicated appropriately to staff from FOH manager and in POS

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  • Food Runners are properly using position points

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  • Food Runners are acting as last line of defense - modifications, condiments, sides

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  • Any error, refire, or comp communicated and handled appropriately with table touches

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  • Proper orchestration and teamwork by Food Runners

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  • Level of hospitality displayed

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Management

  • Floor Presence

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  • Preshift

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  • Table Touches

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  • Staff Support (all worker groups)

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  • Command/Delegation

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  • Coaching/Positive Reinforcement

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  • Right Place/Right Time

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  • FOH/BOH Communication

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  • Teamwork

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  • Hospitality

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  • Shift/Day is set up for success

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  • Adherence to Opening/Mid/Closing checklist

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  • Labor/Cost Cutting Effectiveness (all worker groups)

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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.