This dinner service audit template is designed for restaurant teams to evaluate the guest experience from greeting to payment. It covers host and hostess standards such as timely acknowledgment, professional appearance, escorting to the table, removing extra settings, and offering a warm farewell. Server evaluation includes greeting, uniform and grooming, water service, suggestive selling, knowledge of cocktails, wine, beer, and menu specials, drink and food timing, proper table marking, check backs after courses, refills, napkins, dessert suggestions, accuracy of orders and checks, use of guest names, and ongoing service after presenting the check. Manager involvement is assessed for visibility, engagement, and active staff management. The culinary section helps review starters, salads, sides, burgers, entrees, butcher block items, and desserts for temperature, presentation, portion size, value, flavor, and reorder intent.
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