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

10/23

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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 164 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, the house's fictional restaurant.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 restaurant

The owner asked this: "I have two servers per lunch shift and some tables sit twenty minutes without anyone looking at them. I want a service checklist that lifts the check without making the team sound like salespeople."

The clock does not start when the server is free: it starts when the guest walks through the door. The caps below are built for Tuesday-to-Friday lunch, which is when this house fills; on Sunday midday, with tables of six and eight, order taking moves to 6 minutes and it is written that way on the sheet.

Phase	Starts at	Cap	Who answers	How it is measured
Welcomed and seated	30 seconds from the door	45 seconds at the peak	The server nearest the door, his station or not	Table-open time on the point of sale
Menu in hand	90 seconds from sitting down	2 minutes	Station server	Hand mark on the station sheet
Order taken	4 minutes from sitting down	6 minutes	Station server	Time printed on the docket
Starter on the table	8 minutes from the docket	10 minutes	Kitchen pass	Docket against pass-out time
Main on the table	15 minutes from the docket	18 minutes	Kitchen pass	Same, with the exception written below
Control point	3 minutes after the main	5 minutes	Station server	One box ticked per table
Check printed	3 minutes from being asked	4 minutes	Station server	Time of the request written by hand
Farewell	Before the table reaches the door	—	Whoever is free	Shift leader's own observation

The exception, and why it gets written down. Sancocho de tres carnes does not come out in 15 minutes and it never will: it is flagged as the order is taken, with its number -"it takes 22 minutes, does that work?"- and from that moment the cap for that table is 22 minutes. A long-cooking dish nobody flags is not a kitchen problem: it is a cap the dining room promised and did not say out loud. Illustrative figures, built from the data you gave.

Suggested selling is not friendliness: it is a box with a moment, a line and a price. Three offers per table, one per phase, and none of them repeats.

Moment	What is offered	Price	They take it (assumed)	Contribution to the check
As the order is taken	House starter to share, patacon con hogao	12,000 COP	1 in every 20 covers	+600 COP
At the first empty glass	Corozo lemonade refill	7,000 COP	1 in every 10 covers	+700 COP
Before the main is cleared	Dessert to share, dulce de natas	14,000 COP	1 in every 20 covers	+700 COP
Total per cover				+2,000 COP

The lines, exactly as they are said. At the order: "While the bandeja comes out I'll bring you a patacon con hogao to pick at, all right?". At the empty glass: "Shall I bring you another corozo lemonade, or would you rather have water?". Before clearing: "Before I take these away: there is dulce de natas today and one serving feeds two".

What those 2,000 COP do. The average check moves from 48,000 COP to 50,000 COP, 4.2 % up without touching a single menu price. With 214,000,000 COP a month and a 48,000 COP check that is 4,458 tickets. If the dining room carries 2,700 of them -your assumption until you check it against the point of sale- those 2,000 COP turn into 5,400,000 COP a month and 64,800,000 COP a year.

And the three items clear the margin filter: the 12,000 COP starter at the 34 % menu-average food cost leaves 7,920 COP of contribution margin; the 14,000 COP dessert, under the 32 % ceiling for a promoted item, leaves 9,520 COP. The drink never touches the kitchen.

Three minutes after the main lands, with the table eating, ONE question is asked and ONE box is ticked. That minute is the border between a lukewarm plate that gets swapped and a one-star review written in the car park.

The question, with the guest's name and the dish in it: "Don Jorge, how is the sancocho treating you?". Nobody asks "everything all right?" from three tables away with a tray in hand: that gets answered with a nod and tells you nothing.

What the table answers	What the server does, on the spot	Box
"Fine", with the plate half eaten	Refills the drink if the glass is empty and moves on	YES
"It's lukewarm" or "it needs salt"	Takes the plate back to the pass with the docket marked, says how long the replacement takes -6 minutes- and promises no less	NO, with a reason
Silence, or a plate that has not moved	Asks a second time using the guest's name; if the plate still has not moved, it is removed and not charged	NO, with a reason

The border, written down so nobody crosses it alone. What lives here is the gesture at the table inside the shift, and nothing else. The compensation ladder by role, the money cap each rank may authorise and the complaint log that hunts for root cause belong to the service recovery procedure, not to this sheet. Same with the drawer count and the collection: the check shows up here as a guest moment -how long it takes to arrive and who says goodbye- never as a money method.

Hard rule: the control-point box is ticked at the table, with the guest in front of you. Ticked at the end of the shift, it is a signature with no walk behind it.

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 two pieces that get executed. The printable station sheet, half a page per server and one column per table: thirteen boxes across the five phases, each with its number beside it -30 seconds, 90 seconds, 4 minutes, 8 and 15 minutes, 3 minutes-, the O mark for an offer made and the A for one taken, the long-cooking flag for the sancocho and the rule on who greets when the station server has his back to the door. And the shift board, with columns Indicator, Target, Today, Tables outside the cap and What happens tomorrow, closed at 3:15 p.m. -fifteen minutes after the last cover, not at the end of the day- carrying its decision rule: an indicator failing three days running goes up to the briefing with an owner and a date.

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 23

This assistant works with 10 of the 23 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