Server Side Work Audit

Inspection template for evaluating server side-work standards, including bread and butter setup, linen folding, glass polishing, and station readiness.

Bread and Butter Setup

• Bread service items are present and correctly portioned
  Bread, rolls, or other approved service items are available in the correct quantity and portion size for the station.
• Butter or spread portions are cleanly prepared and covered
  Butter pats, ramekins, or spread portions are uniform, sanitary, and protected from contamination.
• Bread and butter presentation matches house standard
  Presentation is consistent, attractive, and aligned with the restaurant's service standard.
• Bread station is stocked and ready for immediate service
  Required backup product, utensils, and containers are available without delay.

Linen Folding and Presentation

• Linen folds are uniform and match the approved pattern
  Napkins, table linens, or service cloths are folded consistently and to standard.
• Linens are clean, dry, and free of stains or odors
  No visible stains, dampness, food residue, or off-odors are present.
• Folded linens are stored neatly and protected from contamination
  Completed linens are stacked or staged in a clean area away from splash, dust, and traffic.
• Linen inventory is sufficient for the shift
  Enough clean linens are available to support expected volume without interruption.

Glass Polishing and Tableware Condition

• Glassware is polished and free of spots, streaks, and fingerprints
  All visible glassware meets presentation standards and is clean to the touch and appearance.
• Glassware is free of chips, cracks, and other defects
  Inspect rims, stems, and bases for damage that could create a safety or quality issue.
• Polished glassware is stored upside down or protected per standard
  Clean glassware is staged to prevent dust, handling contamination, or breakage.
• Polishing cloths are clean and dedicated for glass service
  Cloths used for polishing are sanitary, dry, and not shared with dirty tasks.

Station Readiness and Organization

• Condiments, utensils, and service supplies are stocked to par
  All required station items are present in the correct quantities for the shift.
• Station surfaces are clean and free of debris
  Counters, shelves, and storage areas are wiped down and free of crumbs, spills, and residue.
• Station layout supports efficient service flow
  Frequently used items are accessible, and the station is arranged to reduce unnecessary movement.
• Station is free of clutter and unnecessary items
  Only approved tools and supplies are stored at the station; personal items and excess materials are removed.
• Station readiness issues noted
  Document any missing supplies, layout problems, or setup gaps that could affect service.

Safety, Sanitation, and Compliance

• Walkways and station access are clear of trip hazards
  No boxes, cords, wet floors, or equipment obstruct server movement or emergency access.
• Food-contact items are handled with clean hands or utensils
  Bread, butter, glassware, and linens are handled in a manner that reduces contamination risk.
• Broken glass or damaged items are removed from service
  Any chipped, cracked, or broken items are segregated and reported according to procedure.
• Fire exits and extinguishers near the station are unobstructed
  Egress paths, exit access, and fire protection equipment remain visible and accessible.