Who is this assistant for?

You know some tables wait too long, but not how long. You asked the team to offer dessert and nobody offers it. You find out the plate was lukewarm when you read the review. The average check has not moved in two years and nobody knows where to push.

Opening and closing are moments with a fixed hour; service is the long hour when the guest decides whether to come back, and almost nobody has it written down. This assistant splits service by the guest's journey rather than the employee's shift, puts a number on every phase -how many seconds to the greeting, how many minutes to the docket, how long a main takes, how long the check takes from the moment it is asked for- and turns suggested selling into a box with a moment, a line and a price instead of good intentions. The mid-meal control point is what separates a lukewarm plate that gets swapped from a one-star review.

AI assistant · N4 Executable plan

◆ Included in the annual plan✅ Checklists and Auditsv1.0.1 · 2026-08-26

Daily Service Checklist Builder for Restaurants

Writes the dining-room station checklist for service in five phases that follow the guest -welcomed and seated, order taken, food arrives, mid-meal, check and farewell-, with each cap in seconds and minutes, suggested selling as a box with its line and price, and the board that reads it in average check.

Depth

10/24

Your data

Compatible AIs

Steps to use it

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N4Executable plan

A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.

◆ This assistant 23 of the 170 published assistants are at this level

Is this for you?

What it does and what you get

Opening and closing are moments with a fixed hour; service is the long hour when the guest decides whether to come back, and almost nobody has it written down.
This assistant splits service by the guest's journey rather than the employee's shift, puts a number on every phase -how many seconds to the greeting, how many minutes to the docket, how long a main takes, how long the check takes from the moment it is asked for- and turns suggested selling into a box with a moment, a line and a price instead of good intentions.
The mid-meal control point is what separates a lukewarm plate that gets swapped from a one-star review.

What you end up with

Five chained deliverables: the timing table with a cap per phase, the printable thirteen-box station sheet, suggested selling with its lines and its arithmetic on the check, the mid-meal control point with an answer for each answer, and the shift board with its decision rule.

EXAMPLE This is what you getAn example built with Sazón de Origen, one of the house's fictional businesses.Not your data: your result is built with YOUR restaurant's.See the full example →

Sample result

Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case. Fictional house

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."

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.

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.

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.

Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.

This is 3 of 5 parts. Behind the wall sit the pieces that get executed. The full CHK-SAL-01 daily sheet: 37 items in six blocks, from the morning setup to the evening close, with its 8 ▲ items, the measured value column, three rows for the house's own criteria and the compliant shift rule. The escalation route: who is told, by what means and within how many minutes. And the two fill-in forms: the FOR-SAL-07 deviation log and the FOR-SAL-08 shift board, with their readings and targets.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The best fit for this assistant: it holds the timing table and the check arithmetic in one answer, without switching register when it writes the table lines.

How to use it

Time a real shift before writing anything: note the second each table was greeted and the minute each main came out.

Copy the assistant into your preferred AI along with your business details and answer its questions about tables per server and who runs the floor.

Adjust the caps to your format -white tablecloth, counter or communal table each change the clock- and set the numbers before the shift, not during it.

Print the station sheet, tick it standing up during service and close the board fifteen minutes after the last cover.

Which of your data it uses

of 24

This assistant works with 10 of the 24 fields in «My Restaurant», among them Restaurant name, Business type and Your main guest. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with.

You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.

Restaurant nameBusiness typeYour main guestStrong and slow daypartsTeam sizeBest-selling dishesMenu price rangeAverage check (with currency)Average monthly salesCommunication tone

Always up to date

Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.

Same method, another variant

Inside the app this is a single control: you press it and the assistant reframes itself, including the variants that don't appear here because they don't have their own page yet.

Which area

kitchenservicethe register marketing management