Run Server Side Work Audit — Free

Bread and Butter Setup

Bread service items are present and properly stocked critical (required)

Bread, butter, and any required accompaniments are available in the correct quantity for expected service volume.

Yes No N/A

Bread and butter presentation matches house standard

Portioning, plating, and presentation are consistent with the venue's service standard.

Bread service area is clean and free of crumbs or spills critical (required)

No visible food debris, residue, or sticky surfaces are present at the bread setup area.

Yes No N/A

Bread and butter setup is replenished for the next service period

Par levels are restored and backup product is staged for immediate use.

Yes No N/A

Linen Folding and Presentation

Linen is folded to the required house standard

Napkins, table linens, or service cloths are folded uniformly and consistently.

Linen is clean, dry, and free of stains or damage critical (required)

No visible stains, tears, fraying, or dampness are present on folded linen.

Yes No N/A

Folded linen is stored neatly and protected from contamination critical (required)

Linen is placed in a clean, designated storage area away from food, chemicals, and floor contact.

Yes No N/A

Linen count is sufficient for the shift

Available folded linen meets expected service demand without requiring emergency replenishment.

Glass Polishing and Tableware Condition

Glassware is polished and streak-free critical (required)

All inspected glassware is free of water spots, lint, lipstick marks, and visible residue.

Yes No N/A

Glassware is free of chips, cracks, and other damage critical (required)

No damaged glassware is staged for service; unsafe items are removed from circulation.

Yes No N/A

Polishing cloths are clean and in usable condition

Cloths used for polishing are clean, dry, and not excessively worn or contaminated.

Yes No N/A

Polished glassware is stored in a sanitary, protected location critical (required)

Clean glassware is protected from dust, splash, and handling contamination before service.

Yes No N/A

Station Readiness and Organization

Station is fully stocked with required service supplies critical (required)

Menus, pens, order pads, condiments, side towels, and other required supplies are present at par.

Yes No N/A

Station layout supports efficient service flow

Frequently used items are accessible without clutter, overreaching, or unnecessary movement.

Station surfaces are clean and sanitized critical (required)

Tables, shelves, trays, and contact surfaces are visibly clean and ready for service.

Yes No N/A

Aisles and station access paths are unobstructed critical (required)

No boxes, carts, cords, or other obstructions block safe movement or emergency egress.

Yes No N/A

Lighting and visibility at the station are adequate

The station is sufficiently lit for safe task performance and accurate order handling.

Yes No N/A

Safety, Sanitation, and Compliance

Food-contact and service items are handled with clean hands or gloves as required critical (required)

Observed handling practices reduce contamination risk and follow site food safety procedures.

Yes No N/A

Cleaning chemicals are stored away from food and service items critical (required)

Chemicals are segregated from bread, linens, glassware, and other service materials.

Yes No N/A

No visible slip, trip, or spill hazards are present at the station critical (required)

Floors are dry and free of hazards that could cause injury to staff or guests.

Yes No N/A

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Run: Server Side Work Audit

Bread and Butter Setup

Linen Folding and Presentation

Glass Polishing and Tableware Condition

Station Readiness and Organization

Safety, Sanitation, and Compliance

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