Title Page

  • Name of Restaurant

  • Location
  • Shift

  • Conducted on

  • Prepared by

Opening Checklist

  • Seating arrangement has been done as required

  • All linen is cleaned, ironed & folded as per the standard

  • Adequate mise-en-place has been stacked

  • Check for table/ chair wobbling

  • Check for cleanliness & proper lay-out of table

  • Check quality of glassware and discard chipped glasses, crockery, cutlery checked for cleanliness

  • REFERENCE: Clean and no chipped glasses
    [This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]

  • Ensure floor is clean and polished

  • Walls, curtains are checked for any visible spots

  • Check for used bulbs and follow up with the maintenance

  • All lights and electrical points operational

  • Air-conditioning operational

  • Check for the proper stacking of mineral water/soft drinks

  • Ensure the side station is stacked properly as per the standard

  • Check that the water cooler is functioning properly

  • Check Ice cube machine

  • Ensure that the POS system is working properly

  • Ensure that the non-available Item list is written on the board & everybody is aware

  • Check if telephone is working

  • Ensure that everybody has service kit & is properly groomed

  • Brief the staff for the operation & up-selling

  • Allocate the staff to their respective areas


  • Recommendations

  • Full Name and Signature of Inspector

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.