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Restaurant Server or MaƮtre d' Audit Control Checklist Template


A checklist to help ensure that your servers are doing well.

Head Server 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 restaurant
  • Latest food promotions were described and beverages served according to orders, without prompting
  • Server inquired if the guest was ready to order when delivering beverage
  • The server had good knowledge 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 were 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 added together, properly itemized and with no missing or incorrect items
  • Payment was collected within 3 minutes and the 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, name-tag 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