Free Checklist Templates for Front Of House

Front Of House

OR

Customer Service Excellence Checklist

Greeting and Seating

Greet arriving guests within 30 seconds

Pull reservation notes from Resy or OpenTable

Seat the party and present menus

Confirm whether the table has an allergy

Service and Table Touches

Take drink and food orders accurately in the POS

Run the allergen ticket protocol

Perform the two-bite check after entrees

Refill water and check beverage levels

Food and Beverage Quality

Verify hot food leaves at 140°F or above

Confirm plate matches the menu description

Check bar pours against recipe spec

Ambiance and Cleanliness

Walk the dining room every 30 minutes

Check restrooms on the 30-minute cadence

Adjust lighting and music for the daypart

Problem Resolution

Capture the guest complaint at the table

Document the recovery in the manager log

Escalate allergen incidents to the GM

Check-Out and Farewell

Drop the check within 2 minutes of request

Thank guests by name at departure

Capture the post-shift service summary

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Front-of-House Opening Checklist

Entrance and Host Stand

Clean the entrance and front windows

Set up the host stand with menus and seating chart

Sync reservations from Resy or OpenTable

Test the host POS and waitlist printer

Switch to the paper waitlist backup

Dining Room Setup

Wipe down tables, chairs, and banquettes

Set tabletops with silverware and glassware

Refresh salt, pepper, and condiment caddies

Set lighting and music to service levels

Bar Setup

Restock the bar against the par sheet

Cut citrus garnishes for the shift

Stage polished glassware by station

Pour-test the draft lines

Replace the keg on the affected tap

Wait Station Stock

Restock wait-station napkins, straws, and presenters

Roll silverware for the shift

Check coffee, tea, and soda dispensers

Pre-Shift Briefing and Open

Confirm the 86 list and feature specials

Brief the team on allergens and VIPs

Verify section assignments and side-work

Check emergency exits and sanitizer concentration

Open the doors for service

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Front-of-House Operations Checklist

Pre-Open Manager Walk

Log the walk-in cooler temperature

Test three-bay sanitizer concentration

Walk the dining room for cleanliness

Confirm an allergen-certified manager is on shift

Call in a certified allergen lead before service

FOH Side-Work and Setup

Roll silverware into service sets

Refresh condiments, water pitchers, and bread service

Inspect restrooms and restock paper goods

Verify menus are clean with current inserts

Host Stand and Reservations

Review tonight's book on Resy or OpenTable

Build the seating plan and section assignments

Confirm large parties and prix-fixe selections

Bar Setup and Beverage Service

Pull the liquor par and restock the well

Prep the garnish station and cut citrus

Verify the liquor license is posted and current

Polish glassware to service standard

Pre-Shift Lineup

Brief the team on 86s and features

Call out allergen-flagged tickets and substitution paths

Post section assignments and tonight's sales goal

Service Floor Management

Unlock the doors and confirm POS connectivity

Monitor ticket times with the expediter

Handle comps, voids, and manager table touches

Closing and Cash-Out

Close all open tabs in the POS

Reconcile the cash drawer and tip pool

Investigate the cash variance

Complete closing side-work

Secure the building for the night

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Guest Complaint Resolution Checklist

Tableside Response

Go to the table within two minutes

Hear the guest out without interrupting

Acknowledge the issue and apologize sincerely

Classify the complaint type

Investigate the Issue

Pull the ticket and timing from the POS

Talk to the server and expediter

Inspect the plate or item if still at table

Capture the guest contact for follow-up

Recovery at the Table

Offer a remake, comp, or void

Confirm the guest accepts the recovery

GM takes the table personally

Allergen and Illness Escalation

Pull the allergen-aware manager on shift

Bag and hold the suspect food

Offer to call EMS and stay with the guest

File the foodborne-illness incident report

Post-Shift Documentation

Log the complaint in the manager's red book

Reconcile the comp against the POS

Send the GM a same-night summary

Guest Follow-Up

Call or email the guest within 48 hours

Watch for the public review

Trend Review and Training

Cover the incident at the next pre-shift line-up

Coach the server or line cook one-on-one

Review monthly complaint trends with ownership

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Guest Experience Checklist

Greeting and Seating

Greet the guest within 30 seconds

Confirm reservation or walk-in status

Escort the party and present menus

Order Taking

Introduce yourself and offer water service

Walk through specials and 86 list

Screen for allergies before firing the ticket

Run the allergen ticket protocol

Repeat the order back and enter the POS

Food and Beverage Service

Deliver drinks within 5 minutes of ordering

Verify the ID for any alcohol order

Run appetizers within 10 minutes of order

Check back within 2 minutes of entrée drop

Get a manager to the table for the recovery

Table Maintenance

Pre-bus plates as the table finishes

Refill water, wine, and bread

Restock condiments and table settings

Billing and Farewell

Offer dessert and after-dinner drinks

Drop the check within 2 minutes of request

Process payment and close the tab

Thank the guest and capture follow-up notes

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Reservation Management Checklist

Pre-Shift Book Review

Pull today's cover count from the platform

Flag VIPs, regulars, and PX tags

Identify allergy and dietary tickets

Check for large parties over 6 tops

Verify large-party deposit or card hold

Floor Plan and Pacing

Build the seating plan in the platform

Set turn times by daypart

Block tables held for walk-ins

Confirm POS and reservation system sync

Guest Confirmation Outreach

Send 24-hour confirmation texts

Call unconfirmed parties of 6+

Process modification and cancellation requests

Service Period Management

Brief the team at pre-shift lineup

Run the waitlist for walk-ins

Greet VIPs and tagged guests by name

Hold pacing during the rush

Post-Service Reconciliation

Mark no-shows and late cancels

Charge no-show fees per house policy

Log the night's covers and turn metrics

Review and respond to guest feedback

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Restaurant Reservation Management Checklist

Reservation Policy Setup

Document the no-show and cancellation policy

Set the late-arrival grace window

Define deposit thresholds for large parties

Platform Configuration

Sync Resy or OpenTable with the POS

Configure automated confirmation cadence

Update seating capacity per shift

Daily Book Review

Pull today's covers from the platform

Flag VIPs, allergies, and occasions

Reconcile covers against floor capacity

Guest Communication

Send 24-hour text confirmations

Call unconfirmed guests directly

Call parties of eight or more

Pre-Shift Coordination

Post section assignments at the host stand

Brief FOH on VIPs and allergies

Stage banquettes and combined four-tops

Service and Post-Service Review

Manage the walk-in waitlist

Trigger the overbooking protocol

Update the no-show tracker after service

Reconcile actual covers against reservations

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Restroom Refresh and Inspection Checklist

Sanitation and Surfaces

Wipe and sanitize sinks and countertops

Disinfect high-touch points

Verify sanitizer concentration with a test strip

Scrub toilets, urinals, and stall partitions

Paper and Dispensers

Restock toilet paper to two rolls per stall

Refill paper towel dispensers

Test dispenser feed and clear jams

Amenities and Restock

Refill hand soap and lotion dispensers

Restock feminine hygiene and courtesy products

Replace air freshener cartridge if depleted

Fixtures and Plumbing

Inspect faucets, toilets, and urinals for leaks

Submit a maintenance ticket to the GM

Replace burnt bulbs and check exhaust fan

Tighten loose stall hardware and dispenser mounts

Floors and Waste

Sweep and mop with the wet-floor sign deployed

Empty trash and replace liners

Check for pest activity near baseboards and drains

Notify the manager on duty about pest activity

Final Walk and Sign-Off

Polish mirrors and stainless fixtures streak-free

Photograph graffiti or wall damage for the maintenance log

Sign off the restroom check

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Server Side Work Checklist

Opening Side Work

Wipe down and reset the server station

Polish silverware and roll napkins to par

Stock napkins, straws, and condiments

Set tables to standard with marker, silver, and glassware

Review 86 list, specials, and allergens

Confirm POS login and printer connectivity

Pre-Shift Lineup

Attend pre-shift lineup

Check section assignment and reservation book

Confirm an allergen-aware manager is on shift

Mid-Shift Floor Work

Maintain table and guest-area cleanliness

Run allergen tickets per protocol

Communicate 86s and ticket times with expo

Support fellow servers, runners, and bussers during the rush

Refuse service to visibly intoxicated guests

Closing Side Work

Reset tables, chairs, and booths to opening standard

Restock server-station pars for the next shift

Complete assigned closing side work

Close all open tabs in the POS

Cash out and reconcile the drawer

Have the closing manager sign off and clock out

Escalations

Escalate the missing allergen-aware manager

Reconcile open tabs with the closing manager

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Service Timing Checklist

Greeting and Seating

Greet guests within 30 seconds of arrival

Seat the party at the assigned table

Present menus and the wine list

Brief the table on 86s and specials

Order Taking

Take drink orders within 2 minutes of seating

Take entrée orders with all modifiers

Read the ticket back for accuracy

Flag allergies and dietary restrictions

Alert expo to the allergen ticket

Food and Beverage Service

Drop drinks within 5 minutes of fire

Run appetizers within 10 minutes of fire

Coordinate the entrée fire with expo

Serve entrées within 15 minutes of apps cleared

Ongoing Table Maintenance

Run a two-bite check on each course

Refill water glasses on each pass

Crumb the table between courses

Clear plates within 5 minutes of last bite

Loop in the manager for table recovery

Closing the Table

Offer dessert, coffee, and digestifs

Drop the check at the table

Process payment within 5 minutes of drop

Capture guest satisfaction at farewell

Reset the table for the next seating

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Staff Uniform Checklist

General Appearance & Hygiene

Inspect hand and nail hygiene

Check hair restraint compliance

Verify slip-resistant footwear

Confirm uniforms are laundered and pressed

Front of House Uniform

Confirm server attire matches the dress code

Check name tag placement

Inspect apron and side-towel condition

Back of House Uniform

Verify chef coats and toques are clean

Check kitchen non-slip shoes

Confirm side-towels staged at the line

Inspect cut-glove availability at prep

Bar Staff Uniform

Check bartender attire condition

Verify bar tools carried per policy

Inspect closed-toe footwear at the bar

Pre-Service Sign-Off

Identify any non-compliant team members

Document the uniform issue with a photo

Resolve the non-compliance before service

Sign off the pre-shift uniform inspection

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Table Setting and Presentation Checklist

Table Cleanliness and Setup

Wipe down the tabletop and base

Stabilize wobbling tables with shims

Lay linens square to the table edge

Confirm linen condition before setting

Cutlery and Glassware

Polish flatware with a vinegar-water cloth

Set flatware outside-in by course

Place glassware above the dinner knife

Verify menu-specific BTG glassware is staged

Plates and Napkins

Center the charger or show plate

Fold napkins to the house standard

Set bread plate and butter knife at 11 o'clock

Centerpieces and Ambiance

Stage centerpieces below sightline height

Refill and light candles before doors open

Set dining-room lighting to the service scene

Final Inspection and Sign-Off

Walk every section for setup consistency

Stage VIP and reservation-note tables

Photograph a finished cover for the shift log

Floor manager signs off before doors open

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Table Setting Checklist

Linen and Tableware Inspection

Inspect linens for stains and burn marks

Check plates and chargers for chips

Polish silverware with a vinegar-water cloth

Inspect glassware under the service light

Place Setting Layout

Confirm tonight's service type

Set the charger or base plate

Place the dinner fork and salad fork

Set the knife and spoon to the right

Position the bread plate and butter knife

Glassware and Napkin Setup

Place the water goblet above the knife tip

Set wine glasses for the BTG lineup

Fold napkins in the house standard

Place the napkin on the charger or fork's left

Tasting-Menu Additions

Lay out the multi-course flatware march

Place the menu card and wine pairing card

Final Walkthrough and Sign-Off

Align chairs to the table edge

Walk the section from guest sightlines

Manager signs off the section

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