Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Arrival

  • Greeted at the door in a timely fashion?

  • Host smiling and polite?

  • If you had a booking, was the table ready for the booked time?

  • If not, how was it handled?

  • If you didn't book, how were you accommodated?

  • Was there a sense of control from the host?

Restaurant Set Up & Ambience

  • Lighting level correct?

  • Music level correct?

  • Tables set up for correct service?

  • Good vibes?

  • Bar/barista section set up for correct service?

  • Generally clean & tidy?

Food/Kitchen

  • Were all dishes in stock?

  • If not, were you informed prior to ordering?

  • Was the pace right for the service/vibe?

  • Did the food arrive in the right order?

  • Were portion sizes correct?

  • Were garnishes correct?

  • Were ingredients correct?

  • Was plating correct (including correct plate/bowl)?

  • Most importantly, was the flavour right?

Beverage/Bar

  • Were all drinks in stock?

  • If not, were you informed prior to ordering?

  • Did the drinks arrive in good time (i.e. first drink before the food, additional drinks by the time you'd finished your previous one)?

  • Was the presentation correct (garnish, glassware)?

  • Most importantly, was the flavour right?

Service

  • Greeted by waiter in good time?

  • Offered still/sparkling/tap water?

  • Drinks offered straight away (but not too soon!)?

  • Bonus round! Did the waiter offer a drink suggestion (breakfast/brunch/lunch/dinner appropriate)?

  • Order taken in good time?

  • Bonus round! Were snacks offered/suggested if group incomplete/not ready to order?

  • Allergy check?

  • Mise-en-place correct?

  • Were you told what the dishes were when they were put down?

  • Next drinks offered when glass 1/3 full?

  • Was there always water on the table?

  • Sharing plates cleared when empty?

  • Were all guests finished eating when main plates taken away?

  • Desserts offered?

  • Coffees/digestifs offered?

  • If coffees ordered, was sugar offered/put on table?

  • Was the table fully cleared when finished (dirty napkins removed, no stray cutlery, etc)?

  • Table upkeep maintained until the end?

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.