BSA Lunch and Dinner Service Audit Short Form
by Orion Pritchett, from the Community
This short form audit covers key elements of lunch and dinner service for restaurants. It evaluates host and hostess standards including greeting, reservations, seating, personalization, and professional appearance. Server performance is assessed across welcome, beverage and bread service, menu knowledge, suggestive selling, upselling beverages, and timely pacing of courses. It includes detailed criteria for coffee, tea, iced tea, wine, and cold beverage presentation. Food quality, presentation, portioning, and temperature are reviewed, along with luxury service touches, table maintenance, and course clearing. The checklist also examines ambiance, cleanliness in guest view, management presence, issue resolution, anticipatory service, and emotional engagement, concluding with overall value and recommendation.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.