Template

In Room Dining Non Negotiables Checklist

by Sean Riebau, from the Community

30+

Set consistent, non negotiable standards for hotel in room dining with this practical checklist. Cover every step of the guest experience including prompt phone answering within three rings, warm tone, name and department introduction, thoughtful upsells, and clear order reconfirmation with accurate wait times. Guide delivery etiquette including knocking and announcing, asking permission to enter, propping the door, and presenting food unwrapped with correct temperatures. Explain tray pickup and wish guests an enjoyable meal, then follow up within 10 minutes to confirm satisfaction. Use this template to train teams, audit service, and elevate guest satisfaction.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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.

Template
In-Room Dining Service Audit - Short Form
This short in-room dining service audit helps hotel teams evaluate every step of the guest experience. It covers telephone etiquette and warm greetings, accurate order taking with timing quotes and upselling, and on-time delivery expectations. Use it to verify professional presentation, table and tray setup, proper accompaniments and service items, and accurate check presentation with tray pickup instructions. Assess food quality, portioning, temperature, and preparation to request. Confirm guest name usage, warm closures, proactive service recovery, and positive emotional engagement aligned with Ritz-Carlton standards.
by Orion Pritchett, from the Community
Downloads: 0
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Template
In-Room Dining Service Audit Checklist
This in-room dining service checklist helps hotels audit every step of the guest experience, from telephone order-taking to delivery and tray pickup. It covers server etiquette, timing, uniform and grooming, room entry procedures, table setup, wine presentation, and closing. It also includes minibar and coffee setup checks, brand standards, and 24/7 offering compliance. Use it to standardize procedures, boost guest satisfaction, and ensure consistent food and beverage quality.
by Gustavo Movilla, from the Community
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Template
Room Service Order Taking Checklist
This room service order taking checklist outlines a clear service standard for hotel food and beverage teams. It covers telephone etiquette, using a warm and courteous tone, answering within three rings, and confirming guest names. The sequence guides staff to ask about party size, allergies, and dietary needs, lead recommendations, repeat the order accurately, and provide an exact delivery time. It includes passing the order to service, notifying the guest before delivery and reminding about the Do Not Disturb sign, and calling back to confirm satisfaction and handle additional requests. It instructs on logging services, tray pickup procedures, and how to communicate delays professionally to maintain guest satisfaction.
by Jonathan S. G., from the Community
Downloads: 20+
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Template
Service Express IRD Phone Audit Checklist
This in room dining phone audit checklist helps hotel teams assess Service Express call quality and consistency. It covers answering within three rings with a warm welcome, confirming the guest room number and name, and recording order details accurately. Auditors verify the number of guests, application of delivery charges, and that special requests, side items, and meat temperatures are captured when applicable. The agent should read back the order, quote the full price including tax, service charge, and delivery, and provide an accurate delivery timeframe. The call should close by asking if the guest needs anything further and thanking them, with the guest name used multiple times. Manager and agent signatures are included for accountability.
by Amani Philip, from the Community
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In Room Dining Non Negotiables Checklist

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