Restaurant Server or Maître d' Audit Control Checklist
The server approached the table within 2 minutes of seating with a smile and eye contact.
The server was the first one to speak and extended a very warm welcome.
Offers coffee, water or other beverages during the initial greeting.
The 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 the guest was ready to order when delivering beverage.
The server had good knowledgeable of menu items and preparation, particularly of vegetarian dishes and any food items that may contain common allergens.
The 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.