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Restaurant Host or Hostess Service Standard Audit Checklist

  • Guest acknowledged with eye contact and smile within 10 feet. 

  • A polite greeting and offer of assistance, etc. was made within 5 feet.

  • Hostess was the first one to speak to the guest and extended a warm greeting.

  • Guest name was obtained and passed off to the relevant team that would take care of them during their experience.

  • If the restaurant was full and a wait was required, then the guest informed of approximate seating time.

  • Guest was escorted to the table.

  • Host was knowledgeable and able to answer questions related to food promotions, menu items, ingredients, preparation and also hotel facilities.

  • Guest was assisted to seat in the Chair.

  • Table settings were adjusted according to the number of guests being seated and Table was fully set up.

  • Menu was presented to guest, For Dinner Wine or beverage list was presented.

  • Host was the last one to speak (kind comment, etc.)

  • Guest was thanked upon departure.

  • Host was well groomed, uniformed, name tag was present.

  • Staff did not eat, drink, smoke or chew gum.

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Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.