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.