Restaurant Server or Maître d' Audit Control Checklist

  • Server approached the table within 2 minutes of seating with a smile and eye contact.

  • Server was the first one to speak and extended a very warm welcome.

  • Offers coffee, water or other beverages during the initial greeting. 

  • Server was knowledgeable and able to answer basic questions about the hotel.

  • Latest food promotions were described and Beverages served according to orders, without prompting within 2 minutes.

  • Server inquired if guest was ready to order when delivering beverage.

  • Server had good knowledgeable of menu items and preparation, particularly of vegetarian dishes and any food items that may contain common allergens.

  • Server asked relevant questions and Special requests were met with an everything is possible attitude.

  • Server recommended accompanying items.

  • Starter course(s) presented within 10 minutes of ordering.

  • Main course placed in front of guest correctly and sequentially, without prompting.

  • Main course presented within 15 minutes from starter delivery or from order if no starter ordered, or guest advised if additional time was necessary.

  • Ascertained that expectations were met during each course by asking specific questions.

  • Additional beverages offered before first beverage was finished and served in 2 to 3 minutes.

  • Table cleared and straightened once all guests have finished eating, but individual plates were removed as finished.

  • Dessert was offered and Dessert served within 10 minutes of ordering, as ordered, with appropriate sides.

  • Dessert plates was removed, table maintenance completed.

  • Final Check or bill neatly presented in 3 minutes in a clean holder with a hotel/restaurant pen. (For Breakfast bill need to be presented along with the ordered meal.)

  • Bill was accurately totalled, properly itemized and with no missing or incorrect items.

  • Payment was collected within 3 minutes and Server returned with change or charge within 3 minutes.

  • Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.

  • Staff well groomed, uniformed, nametag was present.

  • Staff was courteous and articulate and anticipated guest needs.

  • The speed of service adapted to the environment and the needs of the guest.


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