Hotel In-Room Dining Pre-Service Audit

Pre-service inspection for hotel in-room dining trays, hot box temperature, glassware, and guest door knock procedure.

Order Accuracy and Presentation

• Guest name, room number, and order ticket match the delivery order
  Verify the tray ticket, guest name, and room number match the active order before leaving the service area.
• All ordered items are present and no unauthorized items are included
  Check the tray against the order for completeness and accuracy.
• Tray presentation is clean, organized, and free of spills or visible debris
  Inspect the tray surface, napkins, placemat, and surrounding items for cleanliness and professional presentation.
• Condiments, utensils, napkins, and garnish are included as required
  Confirm all standard accompaniments required by the order are present and neatly arranged.
• Glassware and tableware are aligned and stable for transport
  Verify items are positioned to prevent shifting, tipping, or breakage during delivery.

Temperature and Food Holding

• Hot box holding temperature is within the approved service range
  Record the hot box temperature before loading or dispatching the tray. Use the property's approved holding range if different.
• Hot foods are held hot and cold items are held cold during staging
  Confirm food is staged to maintain safe holding temperatures and minimize time out of temperature control.
• No evidence of condensation, leakage, or temperature abuse on packaged items
  Inspect lids, containers, and packaging for signs of leakage, sweating, or compromised holding.
• Covered items remain sealed or properly covered until delivery
  Verify covers, lids, and wraps are secure to protect food quality and sanitation.

Tray, Glassware, and Equipment Condition

• Tray, tray stand, and hot box are clean and free of residue
  Inspect all service equipment for cleanliness, odor, and residue before use.
• Glassware is clean, polished, and free of chips, cracks, or cloudiness
  Check each glass for sanitation, clarity, and physical damage before service.
• Plates, cutlery, and serving pieces are free of damage and suitable for guest presentation
  Verify there are no cracks, dents, stains, or bent utensils.
• Hot box door, latch, and seals are functioning properly
  Confirm the hot box closes securely and maintains holding integrity during transport.

Guest Delivery Etiquette and Door Knock Procedure

• Attendant is properly groomed and in required uniform
  Verify the attendant meets hotel appearance standards before approaching the guest room.
• Door knock procedure follows property standard before announcing service
  Confirm the attendant knocks or rings according to the property SOP, pauses appropriately, and announces room service before entry or delivery.
• Guest response is confirmed before entering or presenting the tray
  Ensure the attendant waits for guest acknowledgment and follows privacy and safety procedures before proceeding.
• Service language is courteous, clear, and professional
  Observe whether the attendant uses appropriate greeting, confirmation, and closing language.