Title Page

  • Date

  • Prepared by

  • Location
  • Current CSR

  • Managers on Duty

  • Kitchen Manager/ Shift Leader on Shift

Guest Look and Feel

  • Is the Store front clean and presentable

  • All Glass Doors and Windows clean

  • Are all lights working and clean

  • Welcome mats clean

  • Pot Plants painted and looking neat

  • Are all dead plants/leafs removed and in side pot plant clean and tidy

  • Are Bathrooms Clean and Tidy

  • Are soap dispensers full ?

  • Are Hand towels available

Host/ Door greeting and farewell

Steps of Service

  • Host shifted

  • Meeting and Greeting

  • Interaction with guests while seating

  • Are Menus handed to each guest

  • Are Menus clean?

  • Rate quality of the menus

  • First drink offered

  • Farewell

Duties

  • Does host/management contact reservation for the day to confirm reservations?

  • Does host/management contact previous days reservations for feedback and review?

  • Does host/management allocate reservation on the floor plan to get tables set accordingly?

General

  • Attire an appearance.

  • General Feedback

Teams Steps of Service/Teams Guest awareness

  • Are waiters in correct uniform and have their waiter's tools?

Steps of Service

First Visit to the table

  • Is introduction as per brand standard?

  • Are first drinks being delivered if ordered?

Specials

  • Are daily specials being mentioned by Team

  • Is Happy Hour being mentioned by Team

Drinks and Wine

  • Are waiter's writing down orders and repeating it back to guests ?

  • Are drinks being delivered as requested (Side ice etc)

Taking the order

  • Are recommendations being made? Is upselling taking place?

  • Are waiter's writing down orders and repeating it back to guests ?

  • Are pre-drops being done after placing orders?

Delivering the order

  • Is Team using Best Bite forward rule?

  • Is 2 mins/ 2 Bites rule being done?

After Sale Service

  • Are second drinks/ top up drinks offered?

  • Clearing of table

Offering of desserts and Hot beverages

  • Are Desserts and Hot beverages being offered?

  • Are pre-drops being done after placing orders?

  • Delivering of order. Best bite forward.

The Bill

  • Are table's being cleared before delivering the bill?

  • Are bill's being delivered to brand standard? Clean bill folder and pen.

Farewell

  • Are the Team escorting guests out after completing payment?

Table Maintenance

  • Are all tables being maintained throughout service?

  • Are table's reset after the guests left? Within 2 minutes.

Guest Awareness

  • Are waiters visible in their sections?

  • Are waiters attentive to ALL guests?

General

  • General feedback

Bar Service/ Bar counter service/ Quality of Drinks and Standards

  • Is the bar fully stocked and clean?

Service

  • Timing

  • Appearance of orders

  • General notes

Audit notes

  • Beverage quality control sheets

  • Labelling

  • Cleanliness

General Notes

  • Are bartenders proactive?

  • Points to focus on.

Pass/FoodQuality/Food Timing/QC

  • Was the kitchen prepared and ready for service?

  • Ticket time

  • Quality and appearance of dishes.

  • Communicatin and Coordination.

Audit

  • Are 4 hour temperature checks being done?

  • Receiving logs

  • Labelling

  • Hygiene and hand washing

  • Overall cleanliness

  • Cross Contamination

General

  • Notes

Teamwork and Cohesiveness

Floor

  • Is the team assisting each other?

  • Is Full hands in/full hands out being practiced.

  • Is the team running food and drinks for each other.

Bar

  • Is the bar assisting each other?

  • Is the bar assisting waiters?

Kitchen

  • Communication and Coordination

Overall teamwork as a unit

  • Remark

  • Notes

Management

  • Presence on the floor.

  • Are management covering all the areas of the store?

  • Are table touches being done

  • Are vibe meetings/sessions being held per shift

  • Has Management been discussed previous feedback given by SFTH?

Maintenance

  • Notes

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.