Template

RCGC BSA Dinner Service Inspection

by Marius Lazar, from the Community

20+

This RCGC BSA Dinner Inspection checklist evaluates end-to-end restaurant service quality. It covers host and hostess greeting, reservations and seating standards, professional appearance, knowledge, and personalized service. Server criteria include pacing, menu knowledge, recommendations, water and bread service, beverage prep and upselling, coffee and tea standards, iced tea and wine service, course clearing, and luxury dining protocols. The checklist also reviews ambiance, buffet presentation, check handling, management guest interaction, service recovery, and emotional engagement scoring.

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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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Community

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
BSA Lunch and Dinner Service Audit Short Form
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.
by Orion Pritchett, from the Community
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Template
RCGC BSA Dinner Service Inspection Checklist
Use this restaurant dinner service inspection checklist to evaluate host and server behavior, guest greetings, posture, grooming, and closing. Review ambiance, menu standards, and signature items. Verify beverage service for cold drinks, beer, coffee, hot tea, and iced tea with correct accompaniments and presentation. Confirm timely and accurate check presentation. Assess anticipation of guest needs, use of guest names, and on stage professionalism. Ideal for auditing dinner service quality and ensuring consistent food safety and brand standards.
by Marius Lazar, from the Community
Downloads: 20+
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Template
WBCN Fire Restaurant Service Checklist
This restaurant service checklist helps teams review front-of-house operations and elevate guest experience. It covers hostess protocols from greeting and seating to reservation confirmation and guest name usage; server standards including menu knowledge, upselling, timely service, beverage, coffee, tea, iced tea, and wine service, course clearing, and check presentation; and management engagement with tables. Brand and ambiance checks include pin and professional appearance, music, lighting, and overall atmosphere. Facility condition items review walls, doors, ceilings, windows, floors, furniture, equipment, and decor. Use this audit to train staff, standardize service, and ensure consistent luxury dining execution.
by Gustavo Movilla, from the Community
Downloads: 20+
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Template
Restaurant Service Audit Checklist
This restaurant service audit checklist helps evaluate host and hostess greeting, reservation and seating procedures, server knowledge and recommendations, upselling, timing, beverage and wine service, coffee and tea presentations, food presentation and taste, emotional engagement, brand standards, music and lighting, and venue condition including walls, floors, furniture, and decor. Use it to benchmark luxury dining standards, coach teams to keep it real and own it, and deliver consistent, memorable guest experiences.
by Gustavo Movilla, from the Community
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RCGC BSA Dinner Service Inspection

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