Section 1 - Overview

  • Who is completing the checklist?

  • Who are the managers on duty?

  • Location
  • Conducted on

Section 2 - Operational Checks

Opening Checklist

  • Was the alarm on when opening the store?

  • What time was the alarm deactivated?

  • Are all lights and signage switched on?

  • Have you switched on the coffee machine?

  • Are there any bookings?

  • How many bookings are there?

  • Have waiters signed in for their shifts?

  • Have all waiter duties been assigned for the day?

  • Is the music switched on and at the correct volume?

  • Is the scullery clean?

  • Check tables: Are they clean and not wobbling?

  • Is the front desk clean?

  • Is the garden in Outside smoking neat and clean of debris?

  • Is the garden in Outside non-smoking neat and clean of debris?

  • Are TV screens clean and switched on?

  • Hennies ads shown on allocated TVs?

  • Are all lights working?

  • Were the dustbins brought back in and emptied?

  • Are all the windows clean?

  • Do all tables have table talkers?

  • Was a WhatsApp message sent to staff about daily specials and promos?

  • Does all waiters have the correct kit?

  • Are waiters dressed neatly and correctly?

  • Check ice levels for the day. Are they correct?

  • Have jumbo rolls in pizza/kitchen sections been stocked?

  • Were pizza boxes folded?

  • Has the mist system been switched on (summer)?

  • Have citronella lamps been lit for flies (summer)?

  • Does the Bain Marie have water in it?

  • Are all printers loaded with paper and ink ribbons fine?

  • Is the out of stock list up?

  • Is the aircon on (summer)?

  • Are ashtrays on all smoking tables?

  • Check bathrooms.

  • Check if outside kitchen areas are clean.

  • Was the back passage cleaned?

  • Has the door lady duty sheet been completed?

Main Waiter Station

  • Is the waiter station clean and free of clutter?

  • Does this station have sufficient stock of napkins, cutlery, and condiments?

  • Are condiment containers (e.g., ketchup, mustard) clean and filled?

  • Are the sugar holders clean and refilled?

  • Are the knives and forks polished and placed in the cutlery tray?

  • Are there enough coasters?

  • How many?

  • Are there enough menus?

  • How many?

Inside Smoking - POS Floor Station

  • Is the waiter station clean and free of clutter?

  • Are sanitizer dispensers filled and functional?

  • Is the POS (Point of Sale) system working?

  • Are the trash bins at each station emptied and clean?

  • Are there sufficient mints & bill folders?

Inside Smoking - POS Bar

  • Is the waiter station clean and free of clutter?

  • Are sanitizer dispensers filled and functional?

  • Is the POS (Point of Sale) system working?

  • Are the trash bins at each station emptied and clean?

Merch Corner - POS Floor

  • Is the waiter station clean and free of clutter?

  • Is the POS (Point of Sale) system working?

  • Are the trash bins at each station emptied and clean?

  • Is all the merch in place and clean?

Non-Smoking - POS

  • Is the waiter station clean and free of clutter?

  • Are sanitizer dispensers filled and functional?

  • Is the POS (Point of Sale) system working?

  • Are the trash bins at each station emptied and clean?

  • Are there sufficient mints & bill folders?

  • Is the merch corner clean and displaying all items?

Completion

  • Full Name and Signature of Inspector

  • Opening checklist finished time

  • Did you finish the checklist within 1 hour?

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.