Server Shift Checklist

TASK

WAITER SIGN

NOTES

1. PRE-OPENING SETUP (Before Doors Open)

Clock in on time and check your section assignment.

Uniform check – cleanliness, proper grooming, name badge.

Check daily specials and 86'd items with the kitchen and the manager.

Review allergen alerts or dietary notes for the day.

Check the reservation list and note large parties or VIP guests.

Section Setup

Wipe down all tables and chairs.

Check under tables for gum or debris.

Set table condiments (salt, pepper, sauces, sugar caddies).

Ensure the correct number of place settings per table.

Polish glassware and cutlery.

Refill napkin holders and check napkin stock.

Check and straighten table numbers and tent cards.

Side Station Stock Check

Pens, order pads, straws, toothpicks, mints.

Water pitchers, coffee supplies (milk, sugar, sweeteners).

Lemons and garnishes are stocked.

To-go containers, lids, and bags stocked.

Extra condiment sachets and sauces restocked.

Check and clean the POS station and the receipt printer.

Ensure card machines are charged and functioning.

Beverage Station Check

Refill juices, soda syrups, and coffee.

Stock tea bags, a hot water dispenser, and supplies.

Check milk and cream expiry and refill as needed.

Inspect ice machine – clear and topped up.

Restroom Check

Check the cleanliness of all restrooms.

Restock soap, toilet paper, and paper towels.

Empty bins and wipe counters.

Report any maintenance issues to the manager.

Pre-shift meeting – attend briefing on menu updates, VIP guests, and large bookings.

TASK

WAITER SIGN

NOTES

2. DURING MORNING SERVICE

Greet guests warmly within 1 minute of being seated.

Present menus and inform guests of daily specials.

Take orders accurately and repeat back to confirm.

Offer specials and upsell beverages, starters, or desserts.

Communicate any allergens or dietary requirements to the kitchen.

Serve food and beverages efficiently, checking quality and presentation.

Check back within 2 minutes / 2 bites – ask if everything is satisfactory.

Clear dishes promptly and refill drinks regularly.

Offer a dessert menu or after-meal beverages proactively.

Handle payments correctly – return change or card promptly.

Thank guests and invite them back on departure.

Reset tables quickly and cleanly for incoming guests.

Assist other servers if your section is quiet.

Monitor for spills, noise issues, or guest concerns and report to the manager.

Communicate any guest complaints or incidents in the shift log.

TASK

WAITER SIGN

NOTES

1. ONGOING SERVICE

Continue providing high-level service during lunch/dinner transition.

Adjust pace according to service volume.

Monitor table wait times and communicate with the host or manager.

2. RESTOCKING & RESETTING

Restock napkins, straws, condiments, and to-go containers.

Refill beverage station (water pitchers, tea, juices).

Replace any dirty or missing cutlery or glassware.

Ensure the dessert station or coffee machine is stocked and clean.

Wipe down menus and check for damage or soiling.

3. SHIFT HANDOVER

Update incoming shift on large parties or pending tables.

Inform incoming staff of tables waiting on food, dessert, or checks.

Communicate low-stocked items to incoming staff.

Report any guest complaints or incidents verbally and in the shift log.

Ensure the section is tidy and fully prepped before handing over.

Sign off on the handover with the incoming waiter and supervisor.

4. OPTIONAL DUTIES (Slow Periods)

Light cleaning – walls, chair legs, under booths.

Help bartenders or host staff if required.

Organize and polish cutlery or glassware.

Restock service areas not assigned to your section.

Check expiry dates on condiments and sauces.

Check that menu boards or printed menus are up to date.

TASK

WAITER SIGN

NOTES

1. EVENING SERVICE

Continue with warm guest greetings and efficient service.

Be aware of pacing – some guests may linger longer in the evening.

Recommend desserts or after-dinner drinks proactively.

Handle complaints gracefully and escalate to the manager if needed.

Record all complaints or incidents in the shift log.

Clear tables promptly and maintain a clean section throughout.

Ensure all tables have adequate lighting and ambiance setup.

2. PRE-CLOSE DUTIES

Begin light cleaning once rush dies down (never while guests are present).

Refill side stations for the next day.

Check the closing checklist with the supervisor or team leader.

Consolidate leftover condiments and check expiry dates.

Remove and wrap or refrigerate any perishable garnishes.

3. CLOSING DUTIES (Post-Service)

Clean and sanitize all tables and chairs.

Wipe down menus, condiment bottles, tabletops, and booth seating.

Sweep and mop your section, including under tables.

Clean chair legs, booth walls, and any high-touch surfaces.

Sanitize salt and pepper shakers, sauce bottles, and sugar caddies.

Side Station Closing Restock

Refill water pitchers and store appropriately.

Return cleaned glassware and cutlery to the correct stations.

Roll silverware or refill cutlery stations for the next shift.

Wrap and store napkins and linen correctly.

Restock straws, toothpicks, mints, pens, and order pads.

Kitchen & Beverage Station Close

Clean coffee and tea machines per standard procedure.

Clean and sanitize soda guns and nozzles.

Empty, clean, and switch off juice dispensers.

Empty ice buckets and clean ice containers.

Wipe down and sanitize beverage station counters.

End-of-Shift Administration

Empty trash cans and replace liners as needed.

Check restrooms – final tidy-up and restock.

Submit shift report or tip declaration if required.

Report any maintenance issues, breakages, or shortfalls to the manager.

Clock out only after the supervisor signs off.

OPENING SHIFT

MIDDAY SHIFT

CLOSING SHIFT

Staff Name

Shift Start Time

Shift End Time

Supervisor Sign-Off

Incidents Reported (Y/N)

Incident Log Reference

Time

Description

Action Taken

Reported To