TABLE SERVICE

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--- PRE-SERVICE SETUP ---
[ ] Confirm Table Count
[ ] Check Linen Availability
[ ] Verify Tableware Setups (Plates, Cutlery, Glassware, Napkins, Centerpieces)
[ ] Note any special requests or dietary restrictions received
[ ] Check Salt, Pepper, Sugar Levels (OK, Refill Needed)
[ ] Confirm Bread/Rolls Status

--- GUEST ARRIVAL & SEATING ---
[ ] Number of Guests in Party
[ ] Seating Preference (if any) (Window, Booth, Quiet Area, Standard Table, None)
[ ] Reservation Status (Confirmed, Walk-in, Waiting List)
[ ] Table Assigned
[ ] Guest Name (for reservation confirmation)
[ ] Special Requests / Notes (e.g., highchair, allergies)

--- MENU PRESENTATION & ORDER TAKING ---
[ ] Confirm Menu Knowledge (Yes, familiar with all dishes and specials, No, need refresher on specials)
[ ] Guest Dietary Restrictions?
[ ] Record Dietary Notes (if any)
[ ] Wine Pairing Recommendation Offered? (Yes, No)
[ ] Guest Drink Preferences (Record) (Water (still/sparkling), Iced Tea, Lemonade, Soda, Other (Specify in Notes))
[ ] Specific Order Notes (e.g., allergies, cooking preferences)

--- BEVERAGE SERVICE ---
[ ] Water Service - Initial Offering? (Sparkling, Still, Both)
[ ] Wine List Presentation? (Immediately upon seating, After cocktails, Upon request)
[ ] Number of wine glasses at each setting?
[ ] Notes on wine pairings or guest preferences (if any)?
[ ] Cocktail Service - Order Taking? (Suggest signature cocktails, Offer standard options, Take order directly)
[ ] Non-alcoholic beverage options offered? (Soft drinks, Juices, Sparkling water, Coffee/Tea)
[ ] Time to replenish water glasses (check frequency)?
[ ] Any special dietary restrictions relating to beverages?

--- FOOD SERVICE & TIMING ---
[ ] Course Delivery Time (Minutes)
[ ] Appetizer Presentation Style (Plated, Family Style, Buffet)
[ ] Main Course Plating (Classic, Modern, Deconstructed)
[ ] Temperature of Hot Dishes (Celsius/Fahrenheit)
[ ] Special Dietary Requirements/Allergies Notes for this table
[ ] Wine Pairing Recommendations (if applicable) (Red, White, Rosé, None)
[ ] Estimated time for delivery of Main Course
[ ] Notes on portion sizes (e.g., larger portions, smaller portions)

--- TABLE MAINTENANCE & BUS CLEARING ---
[ ] Number of soiled plates/cutlery requiring bussing
[ ] Items needing replacement (select all that apply) (Napkins, Silverware, Glassware, Table Linens, Water Carafe, Bread Plates)
[ ] Notes on table condition (spills, damage, etc.)
[ ] Quantity of water refills provided
[ ] Table Reset Status (Not Yet Reset, Partially Reset, Fully Reset)
[ ] Evidence of Spills (select all that apply) (Water, Wine, Soft Drink, Sauce, None)
[ ] Table Number

--- GUEST INTERACTION & PROBLEM RESOLUTION ---
[ ] Guest Name (if known)
[ ] Summary of Guest Interaction (Positive or Negative)
[ ] Guest Satisfaction Rating (1-5, 1=Very Dissatisfied, 5=Very Satisfied)
[ ] Details of Any Complaints/Issues Raised by Guest
[ ] Complaint Category (if applicable) (Food Quality, Service Speed, Staff Attitude, Table Cleanliness, Other)
[ ] Resolution Provided to Guest (if any)
[ ] Resolution Effectiveness (Guest Perspective) (Fully Resolved, Partially Resolved, Not Resolved)
[ ] Staff Member Responsible for Resolution (if applicable)
[ ] Additional Notes/Comments

--- BILL PRESENTATION & PAYMENT ---
[ ] Bill Total (Pre-Tax)
[ ] Tax Amount
[ ] Service Charge (if applicable)
[ ] Total Amount Due
[ ] Payment Method (Cash, Credit Card, Debit Card, Mobile Payment (e.g., Apple Pay), Gift Card)
[ ] Guest Signature (If Required)
[ ] Bill Splitting (if applicable) (No Splitting, Even Split, Custom Split)
[ ] Tip Amount (Guest Provided)
[ ] Notes (e.g., discrepancies, special requests)

--- POST-SERVICE RESET ---
[ ] Number of Chairs Returned to Stack
[ ] Number of Linens Replaced
[ ] Tableware Status (Select all that apply) (Clean, Soiled, Missing, Damaged)
[ ] Notes on Table Condition (e.g., stains, damage)
[ ] Overall Table Reset Quality (Excellent, Good, Fair, Needs Improvement)
[ ] Reset Completion Time
[ ] Check for Left Behind Items (Yes, No)

--- END OF TEMPLATE ---
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