Service
Waiter shift checklist
- Who checks
- Waiter or server; checked by the floor manager or host manager
- When
- Every shift: setup before the dining room opens, close after the last guests leave
- Time
- ~10 min · 27 items
| Location | Date and time | Inspector | Signature |
Guests judge a restaurant by its waiter: how fast someone came over, whether the waiter knows the menu and said honestly that a dish is unavailable. Almost all of this is settled before the doors open — at station setup, the pre-shift briefing and the 86 list check. The waiter checklist turns that preparation into the same sequence for everyone instead of "the way I'm used to".
The waiter goes through the setup sections alone before opening, and the floor manager checks grooming and knowledge at the briefing by asking a couple of questions about the 86 list and allergens. The manager marks the service section by observation during the shift and the closing section together with the waiter before they leave.
Grooming
-
1
Uniform is clean, ironed and meets the house standard Shirt, apron and trousers have no stains or creases; shoes are clean, closed and in the standard color.☐ Yes☐ No
-
2
Name badge is on The badge is clearly visible and the name is readable.☐ Yes☐ No
-
3
Hair tied back, hands clean, nails short and neat Long hair is tied up; bright manicure, long nails and bulky jewelry are not allowed by the standard.☐ Yes☐ No
-
4
No strong smell of perfume or tobacco No smell can be noticed at normal speaking distance from a guest.☐ Yes☐ No
Knowledge for the shift
-
5
The waiter knows today's 86 list Without prompting, names the items that are unavailable and what to offer instead.☐ Yes☐ No
-
6
The waiter knows the dish of the day, promotions and chef's recommendations Can describe the dish of the day in their own words: main ingredient, side, flavor, price.☐ Yes☐ No
-
7
The waiter knows which dishes contain the main allergens Can say whether a dish contains nuts, gluten, milk, eggs or seafood — or knows where to check, instead of guessing.☐ Yes☐ No
-
8
The waiter knows their section, tables and bookings for the shift Knows their table numbers, booking times and guests' special requests (celebration, high chair).☐ Yes☐ No
-
9
The waiter attended the pre-shift briefing Marked on the briefing sheet or confirmed by the manager.☐ Yes☐ No
Table and station setup
-
10
Tables in the section are set according to the layout Cutlery, glasses, napkins and table cards are placed the same way on every table, per the approved setup.☐ Yes☐ No
-
11
Cutlery and glasses on the tables have no spots or streaks Hold 3–4 glasses and some cutlery up to the light: polished, no water marks or fingerprints.☐ Yes☐ No
-
12
Salt, pepper and napkin holders are filled and clean Containers are full, caps are clean, no greasy marks outside.☐ Yes☐ No
-
13
The waiter station is stocked for the whole shift Spare cutlery, napkins, order pads, pens, check folders and toothpicks; the station is tidy.☐ Yes☐ No
-
14
Menus are clean, intact and current No stains, folded pages or old inserts; prices match the POS.☐ Yes☐ No
-
15
The handheld card terminal is charged and working The terminal turns on, has a connection, and a test or connection check has passed.☐ Yes☐ No
Guest service
-
16
The waiter approaches the table within the standard after guests are seated Time from seating to first approach does not exceed the house standard (usually 1–3 minutes); if busy, the waiter signals to guests that they've been seen.☐ Yes☐ No
-
17
When taking the order, the waiter asks about allergies and preferences Asks about dietary restrictions, doneness and spice level; flags allergies on the ticket for the kitchen.☐ Yes☐ No
-
18
The order is entered into the POS right after it is taken No more than a couple of minutes pass between taking the order and sending it to the kitchen; orders don't pile up in the notepad.☐ Yes☐ No
-
19
Dishes are served without asking "who had the…?" at the table The waiter notes seat positions when taking the order and places each dish in front of the right guest.☐ Yes☐ No
-
20
Empty dishes are cleared without being asked Empty plates and glasses don't pile up on the table while guests are still dining.☐ Yes☐ No
-
21
The check comes within the standard and matches the order The guest doesn't wait for the check longer than the standard; no extra or missing items on the check.☐ Yes☐ No
-
22
The waiter tells the manager about a guest complaint right away Doesn't argue with the guest or quietly handle it alone; the manager comes to the table before the guest leaves.☐ Yes☐ No
Closing the shift
-
23
All of the waiter's tables are closed in the POS No open or unpaid orders; voids are signed off by the manager.☐ Yes☐ No
-
24
The station is cleaned and restocked for the next shift Cutlery and napkins restocked, surfaces wiped, no trash.☐ Yes☐ No
-
25
Open sauces, cream and garnishes are removed from the station Perishables are taken to the kitchen or fridge and labeled, or discarded per the rules.☐ Yes☐ No
-
26
Cash and tips are handed in according to house rules Cash matches the server report; any discrepancy is recorded and signed.☐ Yes☐ No
-
27
Guest feedback and equipment issues from the shift are passed to the manager Noted in the shift handover: what happened, at which table, how it was resolved.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/waiter-shift
Common violations
- The 86 list is announced at the briefing but not updated during the shift: a guest picks a dish, the waiter goes to the kitchen and comes back with a "sorry". Check how new 86 items reach the floor.
- The waiter remembers the guest's allergy but doesn't put it on the ticket: the kitchen cooks to standard and the mistake shows up at the table.
- The station is stocked "by eye" before opening, and at peak time waiters run to the dish pit for cutlery. Stock the station for the whole shift.
- Grooming is only checked for new hires. A month later experienced waiters have creased aprons and worn badges — everyone needs the check, every shift.
Frequently asked questions
The waiter checklist covers the waiter's own shift: setup, knowledge and close. Detailed observation of every service step at the table is in a separate template, "Restaurant dining room service standards".
Setup takes the waiter 10–15 minutes before opening; the manager's check of grooming and knowledge takes 2–3 minutes per person at the briefing.
Ask 2–3 short questions to different waiters at the briefing: "What would you offer instead of the 86'd dish?", "Are there nuts in today's dessert?". For regular checks, assign a test on the menu and allergens.
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Run this inspection on your phone
Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.