Sample result
Daily Service Checklist Builder for Restaurants
The owner asked this:"I need the daily dining room sheet for Tuesday-to-Friday lunch and Sunday midday, with the house caps, suggested selling and the mid-meal question. The dining room head fills it on the floor and the site manager signs it the next day."
① The service caps
The clock starts when the guest walks through the door, never when the server is free. The caps are the house's own (standard 4 and Volume 2), not those of a generic manual.
| Phase | Starts at | Cap | Who answers |
|---|---|---|---|
| Welcomed (greeting) | Guest at the door | 1 min; no table without a greeting at 3 min | Dining room head or whoever covers the door |
| Seated with menu, water and 86 | Arrival | 3 min | Station server |
| Order taken with allergen | Menu on the table | 5 min (8 min from arrival) | Station server |
| Main at the pass | The docket, or the fire call | 15 min | Head chef (Volume 1) |
| Pass to table | The pass calls the plate | 1 min | Server; if busy, the dining room head |
| Mid-meal check | Main on the table | 2 min or two bites | Server |
| Check on the table | The guest asks for it | 3 min; none over 6 min | Server |
When they stretch and when they don't. The house holds a 1 minute greeting at the peak and in the lull. The method's 30 seconds stay as a target once the sample shows 9 of 10 within 1 minute for four weeks running. Caps are adjusted before the shift, never during it. A dish that does not come out in 15 minutes is said with its number when ordered, or it is not offered.
Hands at the peak. Three dining room staff per site: the dining room head and 2 servers. With stations of 6 active tables that makes 12 tables. Table 13 goes to the dining room head as a third station, and from then on the site manager runs the 10 table sample.
② Suggested selling
The server does not recommend the most expensive dish: he recommends the one that leaves the most pesos of contribution, with an ingredient cost of 34 % or less (32 % if it is on promotion), and only if it comes out in 15 minutes or less. Today it is the Bandeja de la casa (assumption), while FT-COC-02 to 04 are still to be confirmed.
| Moment | Exact line | Price | Contribution to the check |
|---|---|---|---|
| As the order is taken | "Shall I bring you a house lemonade to go with it?" | 9,000 COP (illustrative) | 900 COP if 10 in every 100 more say yes |
| As the main is cleared | "A tinto and the check, or are you up for today's dessert?" | Dessert 12,000 COP · tinto 4,000 COP (illustrative) | 960 COP with 8 in every 100 on dessert; 200 COP with 5 in every 100 on tinto |
Once each: offered twice, it stops being service. The offers add up to 2,060 COP per check (900 + 960 + 200).
What 2,000 COP do in the dining room. The dining room sells 3,648 checks a month (4,458 − 810 deliveries), about 70 per site per day. If the dining room check moves from 48,000 to 50,000 COP, monthly sales rise 7,296,000 COP and contribution 4,815,360 COP. That is 37.5 % of the 12,840,000 COP a month the goal needs to take operating margin from 8 % to 14 % without raising menu prices. Per site per day, about 140,000 COP.
③ The mid-meal control point
The question, 2 minutes or two bites into the main, looking at the person and not the plate, naming the dish: "How did you find the trucha?". Never "everything all right?": a closed question only gets a polite "yes". The house asks at 2 minutes and not at the method's 3: at that point the complaint is still inside the table and the plate can be redone.
| If the table answers… | The server does | Calls the dining room head |
|---|---|---|
| "Delicious", or a keen yes | Thanks them and steps away without clearing anything | No |
| "It needs salt" or "could I have ají?" | Brings it in 1 minute | No |
| "It's cold" or "this is not what I ordered" | Removes the plate and asks the pass for a new one with priority, stating its time; the returned one is weighed on FOR-COC-05 | Yes, and it goes on FOR-SAL-04 |
| "It took too long" | Apologises and gives the real time for what is left | Yes, if it went 5 minutes past its cap |
| "I think this has…" | Removes the plate, does not leave the person alone and raises the alarm | Yes, and the site manager on the spot (PRT-COC-01) |
The border. The server never offers a courtesy: the dining room head requests it and the site manager authorises it. A plate is never cleared over someone who is still eating.
The full example has 2 more part(s): you see them inside the library, with your account.