Front of the House Restaurant Forms

The restaurant staff training resources here will help front of house employees get prepared, keep up on their work, and close the restaurant appropriately. No matter whether you are opening, working a mid shift or closing, you’ll find what you need on this page.

The use of these forms forms are a fantastic way to get your restaurant and the shifts organized. Be consistent with the front of the house restaurant forms.  Managers should teach the staff on how to use each form and follow up after the task has been completed to ensure the shifts are ready to serve your guests.

Name and DescriptionImage Of Form

Restaurant Server Forms, Checklists
Quick Reference Charts and Spreadsheets
Bundled Package


32 (Bundled) Professional Server Restaurant Forms, Checklists, Quick Reference Charts and Spreadsheets.

We bundled 32 restaurant server forms, checklist and spreadsheets for a special price of $19.99. Normally this price will be $157.59 if purchased separately. That is a savings of $136.60

Our restaurant forms were designed with you in mind, we know first-hand what works and what doesn't not work. Being organized before and after the peak time meal periods are crucial in creating an awesome WOW experience for every customer that walks in your restaurant's front door.


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32 (Bundled) Professional Restaurant Server Forms, Checklists, Quick Reference Charts and Spreadsheets


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Front of House Checklist


Do your customers say "wow" when they are talking about your restaurant? If you provide top notch service and food, they'll be sure to say WOW and want to come back with their friends and family. There is a whole lot more to running a restaurant than people think. This checklist is an excellent tool to make sure your front of house--parking lot, dining room, restrooms and greeting area are all ready for customers before the peak times!


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Restaurant Form #C-012


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Food Safety Inspection Checklist

The food safety inspection checklist is vital in assuring that you serve safe food and drinks to your guest and staff members.

This checklist can be used daily, monthly, semiannually or annually. Allow plenty of time to properly do this inspection based on your business size. It could take up to 1 hour to several hours to conduct this inspection. Be thorough and detail orientated.

The purpose of this form is to identify potential food safety issues in your restaurant or bar.

If the food safety issue poses a direct health threat to your customers or staff members, then it should be corrected immediately, and then documented during the inspection process.

The Food Safety Inspection Form is a 11 page document, the first page is displayed below for you to view.


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Restaurant Form #C-020
This checklist is an 11 page document. The first page is displayed below for your viewing


request off sheet

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Restaurant Service Area Shift Readiness


This is a great checklist to prepare your service area. The waiters and waitresses will make sure that the front of house is ready for the shift.


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Restaurant Form #C-005


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Restaurant Server Opening Checklist


Are your servers prepared for guests before the doors open? When they take the time to get everything set up in advance, they will provide better customer service. This creates happier customers and that leads to repeat business. That leads you to greater profits. Use this excellent checklist to get your service aisle open and ready for the day.


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Restaurant Form #C-014


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Restaurant Closing Server Checklist


Do you have issues where the morning servers complain about the evening servers not closing properly? Do the evening servers say they are also left with unfinished tasks from the morning servers? This can be an endless downward cycle.
Start using this form in conjunction with the Server Side Work chart to keep your service aisle in great condition! Keeping all shifts on track will help alleviate the tension between shifts and keep your servers working as a team. During meal periods it is crucial the server aisle and dining room is set up properly. Consistently following this checklist will decrease the chance of issues arising or customer complaints.
This also helps the General Manager and/or Owner be aware of what is happening and where things need to be improved. It's just one of the many ways you can make your restaurant service surpass the competition!


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Restaurant Form #C-008



Restaurant-Closing server checklist


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Time Temperature Log






The Time Temperature log is vital in monitoring food safety.

There are two reasons why you should use this form:

1) Monitoring food temperatures can dramatically reduce food borne illness in your restaurant, because you quickly reacted to falling food temperatures .

2) Helps prevent cold food from being delivered to you customers which can create customer complaints.


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Restaurant Form #F-068


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Salad Prep Sheet


Do you know how much food should be prepared each day?

Using the Salad prep sheet will reduce waste, spoilage and will help better prepare the shift especially during peak times.

The opening manager first thing in the morning should do an inventory of items from the prep sheet. Once you know how much of a specific item you have you will be able to calculate how much product you need to get through the day and night.

Train your servers or salad prep person on how to use this sheet, the importance of rotating products, and why to prep the correct amounts. This is a great resource for your restaurant.


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Restaurant Form #F-021


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Server Side Work Chart


Sometimes it's tough to get everything done when times are busy. Do you find yourself rushing around, while your waiters and waitresses standing around chatting? Your Service Staff should be just as busy as the other staff members. Doing Side Work isn't just busywork, it helps to keep up the restaurant.

To use this restaurant form, assign one or more servers to each task. This ensures that everything is completed for each shift. Using this form will decrease issues and ensure that during the peak times everything is kept up.


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Restaurant Form #C-010

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Server Stocking PAR Sheet


The par level of inventory is the amount of inventory needed to meet customer demand and provide a cushion in case of an unexpected spike in demand or a delay in delivery.

Servers can use this PAR Sheet to control levels of food and drinks. Running low or out of food and drinks can damage customer service.

Many restaurant customers visit restaurants mainly because that’s their favorite restaurant to visit or they come to your restaurant for a specific menu item.

Either way you don’t want to tell the guest that you ran out of that item


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Restaurant Form #C-017

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Waiter Evaluation Form


Do you have a way to gauge your employee’s performance?
It is important to have your serving staff on the same page and performing well above your expatiations.
The defining point that will create an ongoing repeat business carousel for your restaurant will be your employee’s willingness to do the right thing for the right reasons.
The waiter evaluation form if used properly will give you the right juice to get the job done quickly and correctly.
The waiter evaluation form will help you identify and correct employee related issues.
Once you have completed the waiter evaluation, then create an employee action plan. Pinpoint and correct issues and complaints immediately. Don’t create the back burner effect, address and correct the issues promptly.
The price of this form will pay for itself over and over again. Your employee’s actions can either positively or negatively impact your restaurant's reputation and future.
If you have employee related issues and you are not sure on how to approach the problem, then purchase the waiter evaluation form NOW.


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Restaurant Form #F-062


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Restaurant Server Service Audit


How will the Restaurant Server Service Audit benefit your business?

There are no restaurants or bars that are immune to customer complaints or training issues.

Conducting the server service audit will help pinpoint areas of opportunity.

Require that anyone who servers a customer be fully trained in the six steps of service.

Utilize valuable tools that were specifically created to help you reduce or eliminate operational/financial issues. It’s how and when you correct the issues that matters.

The restaurant server service audit is an 11 page document. The actual audit is only three pages. The rest of the document contains valuable information and tips on how to succeed in repairing on-going issues that is affecting customer service.

We also included free downloadable forms when you buy the audit form:
1) The server action plan form
2) The six steps of service quick reference chart
3) The six steps of service test and answer key


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Restaurant Form #F-064


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Server Action Plan Form


The server action plan is a great way to pinpoint the areas of opportunities and then correct them systematically.

Correct your server actions immediately, don't wait until the problems develop into bigger issues.

Use this form to pinpoint and correct issues.

Learn how to effectively turn your restaurant managers and staff members around into a productive and proficient employee.


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Restaurant Form #F-063


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Employee Write Up Form


The Employee Write Up Form is a great tool for employees to be aware of what your expectations are for their behavior at work.

The Employee Write Up Form has the information about how to complete the report and the various levels of offenses.

You will also have a employee write up form action plan for the employee to follow. The employee write up form gives the employee the chance to improve on their actions and gives you a paper trail of what occurred.

The employee write up form will also act as a paper trail. Documentation of employees behavior will lower the chance of losing an unemployment hearing or a civil suit.


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Restaurant Form #F-006


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Suspension Notice



No one enjoys suspending employees.

Although at times it is necessary, especially for employees that refuse to change their behavior.

During the suspension time it is important to create an action plan in order to help the employee excel. If the employee does not change their behavior during the suspension notice period, then termination may occur.

The suspension notice form will also act as a paper trail. Documentation of employees' behavior will lower the chance of losing an unemployment hearing or a civil suit.

Keep in mind this documentation may be helpful during a lawsuit. Having documentation will strengthen your case, especially if the claim was a valid claim.

Remember the burden of proof is up to the employer to prove why the employee was suspended, then terminated.


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Restaurant Form #F-067


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Restaurant Server Steps of Service


Are your servers familiar with the Steps of Service?

This is a great resource for your wait staff to remember what they should do.

If your waiters and waitresses follow this, your customer service will be something customers say “WOW” about. Go to the page linked below for even more great information about this form, and customer service.


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Restaurant Form #Q-011


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Server Steps of Service
Test and Answer Key


The Server steps of service is an excellent way to train your servers.

These steps are important to your restaurant's success and creating an everlasting great impression in your guest's minds.

If the steps are executed properly and consistently, you will create repeat business.

Managers are responsible to make sure servers are maintaining the service steps. Consistency and a positive attitude are key factors in your success.


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Restaurant Forms #F-024 and F-025


steps of service steps of service

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Waiter and Waitress Competency Test and Answer Key


Use this Server Test to test each waiter and waitress either at training for new hires or as a refresher for current staff. Your service staff should have knowledge of the server position, their roles and customer service. This not only includes the test, but the answers.
This is an excellent restaurant form to assure that your service staff are prepared for the job.
This includes test questions and answers regarding the server steps of service, the Server position responsibilities, the Expediter position, how to handle guest complaints and recover the guest. If you use this as a test and fairly grade it, the servers will be more prepared for your job and you'll have proof that they should know how to do their job.
It's up to you to make sure your waiters and waitresses put it into practice to provide excellent customer service.


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Restaurant Forms #F-026 and F-027


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Server Training Checklist


Are you sure you have covered everything you should with your waiters and waitresses? This restaurant form will help you make sure your waiters and waitresses have had the training they need to do their job. Consistently using this form correctly will ensure that every server receives quality training and you will not miss anything that is listed on this sheet. Review all training deficiencies with that server, and set your expectations. This form also acts as a paper trail to show that the server was trained for the job.


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Restaurant Form #C-006



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Training Feedback Form


Have your trainer and the trainees fill out their portion of this form.
Use this form to improve your training program. This can be used in any business.


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Restaurant Form #F-011


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Employment Application


Do you have an employment application? It is vital that every employee you hire fills out an employment application. You can determine if the applicant is a good match for your business.
Some of the information will need to be crossed-checked to ensure that the applicant possesses integrity.
This form can act as a paper trail in case you discover that the applicant was falsifying information.


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Restaurant Form #F-003


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Interview Schedule Form


As potential candidates enter your establishment profile them to weed out individuals that do not meet your requirements.

Use the interview schedule form to schedule interview dates.

Do not let them leave your restaurant, either interview them on the spot, or schedule them for a interview.

Remember that when these people leave your restaurant without an interview they will most likely visit your competition. You could lose the opportunity to hire a great employee. Take the time to schedule an interview.


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Restaurant Form #F-018


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Absence Request Form

Although this is a restaurant form, you could use this same form in any business. Employees may request time off using this form.

Being organized is key to running a successful business. If you don't use some sort of a system to know who is not scheduled on any specific shift you will run into employees saying they were given permission to have off that particular shift. This causes a break down in communication that will result in jeopardizing customer service due to not having the right amount of employees scheduled to serve your customers. It can also cause negativity in your workplace, which can break down morale. This is just once simple way to help you organize your business.


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Restaurant Form #F-001


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Employee Reference Check Form


This simple to use phone Reference Check will allow you to check references on people who have applied and may have already interviewed for a job.

Do not hire on the fly without knowing the facts:
Is the information that is on the applicants application fact or fictional? Are you hiring a criminal or an individual with attitude issues? Does the employee have a great set of references from former jobs? Would his/her former company hire them again?
Keep this record of important facts before you offer the job to the candidate.


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Restaurant Form #F-028


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Employee Conduct Performance Agreement Form


Employee Conduct Performance Agreement Form is an excellent way to hold your employee accountable for their actions.

The use of the employee conduct performance agreement form is beneficial in reducing employee related issues.

Make sure you always document employee related issues. You never know when it may come in handy. Better safe than sorry!


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Restaurant Form #F-061



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Cash Shortages Damaged Property Lost Property Stolen Property Agreement Form


The cash shortage, damaged , lost or stolen property form is an excellent way to hold your employee accountable for their cash shortages damaged, lost or stolen property.

The use of this form is crucial in recouping cash shortages, damaged, lost or stolen property. from your employees.

During the hiring process have all new hires or existing employees sign this form. File the form in the employees file for safe keeping.


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Restaurant Form #F-059



Cash Shortages Damaged Property Lost Property Stolen Property Agreement Form


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Closing Manager Checklist


Do you have resources to make sure that the manager has done everything necessary to close the restaurant? This form can be used to assure that the Manager has completed all the duties to close the restaurant.


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Restaurant Form #C-009


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Employee Hiring Checklist


This restaurant form is helpful for making sure you have all the paperwork you need when someone is hired.

Having the right topics covered will help you keep a paper trail for your restaurant. By using this checklist you will have a list of the typical orientation topics, from the 1-9 forms and W-4 forms to the policies of your restaurant.

The employee hiring checklist is a fantastic tool to have in the employee hiring process.This sheet also has an area for employee emergency contact information and information important for your employee records.


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Restaurant Form #C-001



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Employee Orientation Checklist


Employee Orientation Checklist is an excellent way to make sure you have covered all the topics during the new hire orientation.

Using this particular form will also create a paper trail. If an employee is terminated or quits and they file an unemployment claim or file a law suit the business can use the signed orientation checklist as proof that the employee violated your policies and procedures.

Make sure you always document employee related issues. You never know when it may come in handy. Better safe than sorry!


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Restaurant Form #C-002



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Restaurant Manager Job Description
22 Page Document


The Restaurant Manager Job Description form is a fantastic accountability tool. Holding management accountable in how they run your restaurant is key to running a successful and profitable business. This 22 page document explains in detail the managers job description and responsibility's. This is a managers contract. Once the manager signs the job description, then the manager is expected to follow the information outlined in the job description 100% of the time.


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Restaurant Form #F-055

Restaurant manager job description

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Restaurant Manager Opening Checklist


Are your managers prepared when your restaurant opens for the day? When you use this sheet, they will know what to do to be ready for the shift. This checklist will keep your manager's organized and consistent when they use this checklist daily.


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Restaurant Form #C-013


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Closing Manager Checklist


Do your managers know how to properly close down the restaurant? Are there issues where a manager keeps "forgetting" what needs to be done? By using this checklist you can be assured that the manager knows what needs to be done to properly close out the evening shift. Use this in conjunction with the closing server checklist and closing kitchen checklist to keep all areas in sync. Keeping all shifts on track will help alleviate the tension between shifts and keep your staff working as a team. Consistently following this checklist will decrease the chance of issues arising or customer complaints.
This also helps the General Manager and/or Owner be aware of what is happening and where things need to be improved in your closings.


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Restaurant Form #C-009


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Closing Manager Checklist


Do your managers know how to properly close down the restaurant? Are there issues where a manager keeps "forgetting" what needs to be done? By using this checklist you can be assured that the manager knows what needs to be done to properly close out the evening shift. Use this in conjunction with the closing server checklist and closing kitchen checklist to keep all areas in sync. Keeping all shifts on track will help alleviate the tension between shifts and keep your staff working as a team. Consistently following this checklist will decrease the chance of issues arising or customer complaints.
This also helps the General Manager and/or Owner be aware of what is happening and where things need to be improved in your closings.


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Restaurant Form #C-009


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Restaurant Manager Performance Evaluation Form


Do you have a way of assessing how well your managers are performing? This is a great tool for evaluating restaurant managers. Use this form in conjunction with the Manager's 360 Form (#F-017). This is an excellent tool to evaluate and communicate the performance of managers. This is a excellent form to evaluate each manager on your staff.


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Restaurant Form #F-022


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Restaurant Manager Evaluation -
360 Feedback Sheet


Ever want to evaluate management from the employee's perspective?

Your manager's should take personal ownership when you are not around. The restaurant or business should run the same way when you are not there; consistency is the key.

Give the Managers 360 Feedback form to employees who will give you honest and reliable feedback about your managers. You can use this feedback as part of the manager's evaluation.


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Restaurant Form #F-017


Restaurant Manager 360 Review p.1
Restaurant Manager 360 Review p.1

Restaurant Manager 360 Review p.2
Restaurant Manager 360 Review p.2

Restaurant Manager 360 Review p.3
Restaurant Manager 360 Review p.3

Restaurant Manager 360 Review p.4
Restaurant Manager 360 Review p.4

Restaurant Manager 360 Review p.5
Restaurant Manager 360 Review p.5

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Employee Performance Review


Do you have a record of each employee's performance? Do you do performance reviews? This restaurant form is very useful to help track employee performance and maintain a unbiased and consistent record.
The employee performance review will document the employee position performance.
Goals need to be set and met with-in a designated time frame.


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Restaurant Form #F-007


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Restaurant Customer - Guest Survey


Do you have a survey for your customers to complete to evaluate your restaurant? This is one of the best ways to know how well you are doing at your restaurant. The Manager or Greeter can hand out the guest surveys to your guests while they are still eating, or you could make them available at the register, near the door, or on tables. You may learn areas of opportunities to improve and know where you shine. You can even ask if they would give permission for you to add a positive comment to your website, carry-out menu or other advertising. For negative feedback, if the customer included contact information, you can get in touch with them to follow up and see what you can do to recover the situation and bring them back to your restaurant.


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Restaurant Form #F-014


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Restaurant Self-Assessment Form


Are you experiencing low sales? Are you receiving a high amount of customer complaints?

Maybe you are not quite sure what is causing the issues in your restaurant. Not knowing or addressing those issues could create a possible closure of your restaurant. As a restaurant owner or manager, repeat business is your ultimate goal. If you want to meet that goal, you should do a self-assessment. Even if things are going well, and you are making a profit, an assessment can be helpful to see where you are strong and what needs improvement.

If your restaurant is not providing excellent customer service to your guests, then those customers will visit your competition and you will lose out on those sales.

We have an excellent restaurant tool that will help pinpoint your restaurant issues. The Restaurant Self-Assessment Form was designed by restaurant experts that have worked in the restaurant industry for years. This form is only $4.99 and is worth every penny. At any time you may also download the free instructions on how to do a restaurant self-assessment. You can use these free instructions as a guide.


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Restaurant Form #F-049


Restaurant Self-Assessment Form
Page 1


restaurant self-assessment form

restaurant self-assessment form

Restaurant Form #C-018

Restaurant Self-Assessment Form
Page 2

restaurant self-assessment form
restaurant self-assessment form

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Restaurant Pre Shift Alley Rally Forms - Two Options


What's a Pre-Shift Alley Rally? It's a great time to motivate and "rally" your team.
There are two versions of the Alley Rally form. You can choose either form to organize your Pre-Shift Alley Rally. Use this restaurant pre shift meeting form as a motivational tool for your team. Communication is the key. 15 minutes prior to any meal period gather up all the staff members. Use the Pre-Shift Alley Rally form to communicate shift goals, contest, lunch or dinner features, new menu items, uniform inspection, employee recognition, suggestive selling and up-selling.
Organizing the shift will create a smooth running shift.



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Restaurant Form #F-002-A


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Restaurant Form #F-002-B


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Restaurant Emergency Procedures Chart


How would you handle a power outage? What about a robbery? Do you know what to do in emergencies? On the link below you'll see all seven pages of this form.


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Restaurant Form #Q-003


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Restaurant Labor Estimate Guide


Do you struggle with scheduling the right amount of employees? Do your Labor Costs strain your budget? You can use this chart as a guide on how many of each job position to schedule based on your projected sales. This chart tells you how many employees to schedule based on customer counts per hour. You'll be better able to know how many of these positions to schedule.


  • Servers

  • Greeters

  • Bartenders

  • Kitchen Staff

  • Dish Washers

  • Bus Positions



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Restaurant Form #Q-007


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Cash Register Audit Form


This is an excellent form for cash control accountability. Are you having cash control issues? Are you constantly experiencing cash shortages or overages?

Use the Cash Register Audit Form to reduce or eliminate shortages or overages. Any manager or employee is in in direct contact with money should be periodically audited. If a shortage or overage occurs, the manager or employee needs to be held accountable.

Another great tool is the employee write up form:


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Restaurant Form #F-053


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Register Till Start Up Fund Count Form


This is an excellent form for total cash accountability. Cash drawers start off with a cash start up fund in each register till. Each till needs to be verified by the managers on each shift to ensure the beginning drawer funds are correct. Using this form consistently and correctly may help reduce revenue loss. There needs to be some sort of cash control procedures and policies in place in any business to help organize and implement changes that are needed to move the business forward. Using this form will diffidently keep people honest and accountable in their actions.

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Restaurant Form #F-054


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Restaurant Server Cash Checkout Form


This is an excellent form for total cash accountability. Restaurant Server Cash Checkout Form is vital for employee cash accountability. Use this form when your server or cashier is done with their shift. Simply print out the form and cut out the 4 worksheets, then print out their close out summery report. Enter the pertinent information, once entered you will be able to collect the right amount of cash owed to the restaurant or bar. If you are collecting money from a cashier you will also know if they or over or short.

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Restaurant Form #F-066


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Restaurant Daily Line-Up Form


Wow, this is a must have form! It will will help you get organized throughout the shift. By using this daily line up form you will know who is working a particular shift and what the start and end times per employee. This form was created by individuals who worked for many years in the food service industry.

How does this form benefit your restaurant?
At any given time you will know who is working a particular shift, what time they started, and what time the shift ends. If you are looking for the cook who was supposed to be at the restaurant at a specific time and he or she is late, and want to verify the start time, then refer to the line-up.

If there is an emergency and you need to evacuate the restaurant then use the line-up to determine if everyone left the restaurant safely. These are just a few reasons as to why the daily line up would come in handy. It's a great way to keep track of who is working each day.

Have the previous manager fill out the form by using the employee schedule. As the in-coming manager arrives at work, then the previous manager would give that line up to review and prepare for the shift.



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Restaurant Form #F-036

Restaurant Daily Line-Up Form

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Restaurant Reservation Form


Do you have a way to reserve tables? If you don't and you find you want to take reservations this sheet helps you get started. It has the information you need to reserve tables at your restaurant. Learn more about how to use this sheet on the Restaurant Reservation Form page.


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Restaurant Form #F-035


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Restaurant Wait Seating Chart Sheet


Are you so busy that you have a line out the door with every table in use? Does it get disorganized and people start to leave? That is the last thing you want.
You need this form just for that occasion. Get organized, keep your customers coming back and willing to wait.


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Restaurant Form #F-029


Restaurant wait seating form
restaurant wait seating form

Restaurant Server Table Rotation Form


The Restaurant Server Table Rotation Form is an excellent organizational tool. Are servers complaining that they are being skipped when customers are being seated in the dining room?

Are the servers being double seated which is causing the servers to be overwhelmed? Servers that are overwhelmed may provide bad customer service to their customers because they are unable to keep up with both their side work assignments and the amount of tables that they are serving.

Typically most restaurant will only assign 4 table sections to each server. Seasoned servers may be able to handle more then four tables. Servers that are in a four table section will provide better customer service to their guest.


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Restaurant Form #F-050


Restaurant Server Table Rotation FormRestaurant Server Table Rotation Form

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Restaurant Food and Drink Waste Sheet


Do you have any record of how much food is being wasted? Are your cooks preparing too much food and it is being thrown out? Are there mistakes on food orders and plates being returned? Does food spoil or become contaminated and needs get thrown out? All these things can happen in any restaurant. Many of these can be avoided, but even the best establishments may have some mistakes and waste.
Sometimes by just knowing there is a record of "mistakes" the employees may be more vigilant on making sure the food is being ordered and prepared properly. Too much waste could lead to losses of profit and impact the success of your restaurant.
You won't know how much you are losing until you keep track of it.


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Restaurant Form #F-030


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Restroom Cleaning Chart


You don't want to drive customers away because of something as simple as cleaning a bathroom or making sure there is toilet paper and paper towels.
Each shift assign a staff person to check both restrooms on the hour for cleanliness and stocking of toilet paper, paper towels and hand soap.

They should clean sinks or mirrors, check for paper or trash on the floor, and make sure it is fresh for the customers. Clean restrooms will give a good impression to your guests.


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Restaurant Form #F-031


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Restaurant Daily Cleaning Schedule


This is an excellent tool to keep up on your restaurant cleaning. Just assign jobs to different staff members each day.
You can easily customize the cleaning tasks on this chart based on what you have at your restaurant or other business.


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Restaurant Form #Q-005


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Restaurant Monthly Cleaning Chart


Keep track of your monthly cleaning tasks with this chart. It explains the cleaning supplies needed for each task. Be proactive, and keep up on cleaning tasks that may otherwise be overlooked.


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Restaurant Form #Q-008


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Restaurant Hand Washing Chart


Keeping your hands clean will help to prevent the spread of illness and contamination. Laminate this chart and hang it above all handwashing sinks. This will remind the staff of how to properly wash their hands.


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Restaurant Form #Q-009


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Mystery Shopper Dining Room - Lunch or Dinner - No Alcohol


If you want to know what is going on in your restaurant while the owner or general manager is not there, then the mystery shop form is ideal. You can use this information to pinpoint areas of opportunity. A guest, family, or friends are given this form to grade your restaurant's performance. Customer service, time and temperature, teamwork, position performance, etc are some of the things that the shopper will observe during the lunch or dinner visit. This visit will be unannounced and the mystery shopper will be undercover.


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Restaurant Form #F-032


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Mystery Shopper Dining Room - Lunch or Dinner - With Alcohol


Do you know what is going on in your restaurant while the owner or general manager is not there? If not, then the mystery shop form is what you need. You can use this information to pinpoint areas of opportunity. A guest, family, or friends are given this form to grade your restaurant's performance. Some of the things that the shopper will observe during the lunch or dinner visit are: customer service, time and temperature, teamwork, and position performance. This visit will be unannounced and the mystery shopper will be undercover.


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Restaurant Form #F-033


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Mystery Shopper for the Bar


If you want to know what is going on in your restaurant while the owner or general manager is not there, then the mystery shop form is ideal. You can use this information to pinpoint areas of opportunity.



The mystery shopper will observe integrity issues such as:


  • Proper measurements of alcohol

  • Making sure all sales are rung up during the visit

  • No freebies

  • Honesty

  • Bartender/server efficiency

  • Cleanliness

  • Professionalism

  • Uniform standards

  • Etc


A guest, family, or friends are given this form to grade your restaurant's performance. Customer service, time and temperature, teamwork, and position performance are some of the things that the shopper will observe during the lunch or dinner visit. This visit will be unannounced and the mystery shopper will be undercover.



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Restaurant Form #F-034


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Restaurant Server Job Description Form


This is a must have tool that will guide your servers in the right direction.
How will this form benefit my restaurant?
1) Your serving staff will understand your expectations and what is expected of them.

2) They will understand how to perform their position effectively.

3) Accountability. During the hiring process give this form to the candidate to read and sign. By signing this form holds the candidate accountable in consistently and correctly executing the policies and procedures that are established in the server job description and responsibility form.

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Restaurant Form #F-046

Restaurant Server Job Description Form

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Restaurant Greeter Job Description Form


This is a fantastic form in the restaurant tool box. The restaurant greeter job description form can be used for several purposes:

1) To give the employee an idea of what is expected of them.

2) Accountability

During the hiring process before you decide to hire the candidate have them read the employee job description and agree to the policies and procedures. Having the candidate sign the form holds the employee accountable. Another great feature the job description explains in great detail their responsibilities.

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Restaurant Form #F-045

Restaurant Greeter Job Description Form


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Restaurant Cook Job Description Form


This is an excellent resource to get your cooks on track. When hiring cooks, review the job description, so they are aware of their responsibilities. You'll also be able to hold them accountable for doing their job completely.

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Restaurant Form #F-047

Restaurant Cook Job Description Form

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Restaurant Prep Cook Job Description Form


Do you have job descriptions for your restaurant staff? If not, this form will be valuable to you. This form covers the responsibilities of the prep cook from the time the he or she arrives work all the way up to when the cook are done for the day or night.

Basically this is a training tool for your prep cooks. It is very detailed and easy to understand.

The best part of this form is the accountability aspect.

During the hiring process, just before you decide if this person would be a good fit in your restaurant, have them read the prep cook description form and ask any questions about the responsibilities. When the person is hired, have them sign off on the job description. Their signature helps to hold the person accountable and gain a better understanding of their job duties.


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Restaurant Form #F-048


Restaurant Prep Cook Job Description Form


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Liquor Beer Wine Order Form


Running out of alcohol or over ordering product will negatively impact your bottom line and customer service.

Using this form will help you order enough alcohol to get through any given period.

This form if used correctly and consistently will help you eliminate over ordering.


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Restaurant Form #F-051


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Restaurant Food Order Form


6 Page Document with Instructions and tips on how to best utilize this form

Do you presently have issues with under ordering or over ordering foods and drink products for your restaurant?

Fortunately, there is a simple solution.

The restaurant food order form is a fantastic tool to help you get your food and drink ordering levels under control.


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Restaurant Form #F-052


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Restaurant Cutting Board Color Coding Chart


Keeping your food safe is vital to staying in business. Did you know that cutting different foods on the same cutting board can cause cross-contamination? Why take the risk? Many restaurants have been shut down because a customer ate contaminated food at a restaurant.
One way to prevent cross contamination is the proper use and sanitation of cutting boards. By using color coded cutting boards and properly cleaning and sanitizing the cutting board you will reduce the risk of cross contamination. This handy chart has a recommended color-coding system to help you and your employees know which board to use for which type of food.


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Restaurant Form #Q-001


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Date Dot Chart


Do you have a system in place to track when you should use items that have been prepared?
If you do not have a system in place, how can you tell if food is good or bad?

Food safety needs to be at the top of your list.

It is a small investment to implement the use of date dots compared to getting some sick and risking a civil suit in small claims court. Learn some more great tips on the link for more information.


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Restaurant Form #Q-004


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Restaurant Server Cash Checkout Spreadsheet


This is an excellent spreadsheet for total cash accountability. Do you have a way to record or checkout your servers cash at the end of their shifts? Well you do now, use the restaurant server cash checkout spreadsheet every time when your servers are ready to cash out with you or the manager. Simple to implement and use. This spreadsheet contains formulas that automatically calculate based on what you enter into the spreadsheet. This spreadsheet is completely accurate and safe to use.

At the end of each servers shift simply print out the servers closing summary report and enter the necessary information directly off the servers summary report on to the servers cash out spreadsheet. This system is a fantastic record system. Record up to 1 full month of activity.


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Restaurant Server Cash Checkout Spreadsheet #Excel-016



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Restaurant Scheduler for 20 or 30 Employees


This scheduler is ideal for restaurants and may be easily used for other any business that schedules employees.
You can choose the version for 20 or 30 employees. We will be creating larger versions soon, so check back again. You can request for us to make you a larger or customized version. Just contact us on our contact page or call us at 1+717-774-3698 or toll free at 1+800-753-0657. We would love to work with you.




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Restaurant Form Excel-013A
Restaurant Scheduler - 20 Employees


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Restaurant Form Excel-013B
Restaurant Scheduler - 30 Employees


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Time Keeping System - 20 Employees or Less


The Time Clock System can be used by any business and is completely universal.
Easy to set up:


  • Enter in your employee information or new hire information on to the Employee Information Sheet.

  • On a daily basis enter in your employees hours worked on their time cards, the system will do the rest.

The Time Clock system is designed for restaurants, however this system is universal to any business. We also designed this system for businesses that do not utilize a Point of Purchase System (POS)


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Restaurant Form #Excel-010A


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Time Keeping System - 30 Employees or Less


The Time Clock System can be used by any business and is completely Universal. Easy to set up. The payroll time keeping system is the same as the above payroll Time Keeping System. The only difference is time keeping system in the row above is for 20 employees or less and the system in this row is for 30 employees or less.


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Restaurant Form #Excel-010B


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Cash Till Balance Spreadsheet No Alcohol


The Cash Till Balance Sheet is a daily summary of the closeout of your registers. At the end of your shift print out your close out slip. Began to record all coins and cash unto the cash till balance sheet. Record all credit cards and discounts. Once you record all the information that is needed than you will be able to view at a glance the + or - of the drawer. By keeping a solid record you will be able to track any discrepancies and pinpoint the origin of the shortage or overage. On the link below, you'll see a brief video explaining how the system works.


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Restaurant Form Excel-002A



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Cash Till Balance Spreadsheet With Alcohol


The Cash Till Balance Sheet is a daily summary of the close-out of your registers. The only difference of the two cash balance sheets are that the above sheet is with no alcohol and the sheet to the left is with alcohol. Either way, both are vital in record keeping of the daily cash positives or negatives. When you click the link below, you'll also see videos on how this system works.


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Restaurant Form Excel-002B


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Daily Sales Sheet With Alcohol


The Daily Sales Sheet is a record of the of your restaurants cash flow for restaurants that serve alcohol. There are charts to see what is happening at a glance in your business. This does more than just track your sales, you'll track food and alcohol sales, customer counts, check averages, whether your cash is above or below what it should be and more just by inputting a few key numbers each day. Click the link below for more information and a short video on how the system works.


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Restaurant Form Excel-003B


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Daily Sales Sheet Without Alcohol


The Daily Sales Sheet is a record of the of your restaurants cash flow. Included with tracking your sales, there are charts to see what is happening at a glance. Even though it is a Sales Tracking System, it does so much more than just track sales. You'll track check averages, plus or minus cash for the day, customer counts, and more just by inputting a few key numbers each day. There is a video included on the link below with more information on how the system works.


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Restaurant Form Excel-003A


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Daily Sales and Food Inventory No Alcohol


This is a great system that will help you spend less time calculating and more time on the floor. The best of two worlds, sales sheet and inventory. There are many other bonuses in this system. At a glance you will know where you stand on food cost percentage. The link below also has a short video on how to use this system.


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Restaurant Form Excel-004A


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Daily Sales and Food Inventory With Alcohol


This system will help you spend less time calculating figures and spend more time in your dinning room where your money is. Conducting a weekly inventory is vital to your restaurant business. Are you losing revenue and have no idea where to look? You may have losses in the inventory. Where do you stand on your food cost percentages? By clicking the link below, you can also see a video on how the system works.


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Restaurant Form Excel-004B


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Weekly Food Inventory - No Alcohol


Do you have an Inventory system in place or are you a brand new business looking for an Inventory system that will work for your business? Customer’s have told us that this has really helped their business. Since we have years of experience in the restaurant industry, we know what works for restaurants.
Food Costs and Labor costs are vital to seeing whether you are meeting the goal of food costs in the equation. You can also see a video which explains how to use the system when you click on the link below. Don't hesitate to call us if you have any questions 1-717-774-3698 or 1-800-753-0657.


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Restaurant Form Excel-005A


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Weekly Food Inventory With Alcohol


Do you have an Inventory system in place for your restaurant or bar? This is the same basic system as the one without alcohol, but areas have been added for tracking beer, liquor, wine, and kegs. It also has sections for taking inventory in your bar area and bar storage. One of our customers who sells alcohol said this has really helped his bar. Since we have years of experience in the restaurant industry, some where alcohol was served, we know what works for restaurants.
You know that keeping track of your food and alcohol expenses are vital to seeing whether you are meeting the goal of making or breaking it. YOu'll be able to see if there is an excessive amount of something being used. This is important in tracking down where you could be losing money. Maybe it is because someone is overpouring alcohol, or giving out free drinks when you aren't there, or are busy with other responsibilities. Re-training employees or knowing who is taking away from your business is important in the equation. You can also see a video which explains how to use the system from the link below. Please, call us if you have any questions 1-717-774-3698 or 1-800-753-0657.


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Restaurant Form Excel-005B


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Food Order Management System


Are you an existing business and you can’t get a handle on ordering the correct amount of food for your restaurant? Or maybe you are visually eyeing the food inventory and guessing what you will,need to get through the week on food and drinks.
Unless you are a genius and can remember everything you have ordered and is in your inventory, and you are not using a working system you could be risking your restaurant. You may run out of food and create poor customer server or you may order food more food than you need, creating more inventory and increasing food spoilage loss. More inventory is difficult to track, the least amount of inventory on hand, without running out of food, may give you a better food cost and less chance of food waste. You could also be missing areas where losses are due to theft or over-portioning. Using this system will keep you informed and help you get organized.


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Restaurant Form Excel-006A


food inventory and order management

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Food and Alcohol Order Management System


Are you an existing or new food service business and you are not sure how to order the correct amount of food for your restaurant? Or maybe you are guessing what you will need to get through the week on food and drinks.
Especially when your inventory involves expensive items and alcohol inventory, you could be losing money just in food and alcohol losses. When you have a way to track the food and alcohol usage and ordering you'll be ahead of the game when it comes to your food costs. Without a system, you may run out of food and create poor customer server or you may order food more food than you need, creating more inventory and increasing food spoilage loss. Alcohol ordering is one of those tricky tasks that can make or break you if you aren't aware of what is happening. You should keep the least amount of inventory on hand, without running out of food or alcohol. This gives you a better food cost and less chance of food waste. You could also be missing areas where losses are due to theft or over-portioning--especially when liquor is served. Using this system will keep you informed and help you get organized.


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Restaurant Form Excel-006B


food and alcohol inventory and order management

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Vendor Management System


Are you experiencing problems due to bills not being paid on time? The Vendor Management System is easy to set up and use. Simply have your managers fill the information onto the vendor sheets before leaving for the day. Basically, they are logging in the information as they go. Each day check the vendor management system to view any outstanding bills. Enter the due date into the system and you will know how soon the bill is due or past due. The color coding system allows you to view bills that are approaching due dates or are 30, 60, 90 days past due. The key to the system working consistently and properly is having management entering the invoices into the system daily and checking for any outstanding bills or if a bill is approaching the due date.


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Restaurant Form Excel-007


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Food Inventory Labor Management System (FILMS)


This system has it all and is fully loaded.
What will I get if I purchase this system?

  • Food, Drink and Paper Inventory system.

  • Calendar (Management Log)

  • Vendor (Invoice) System

  • Vendor and employee contact System

  • Daily Sales System Daily (Monthly)

  • Sales Comparison Chart

  • Employee Labor System

  • Prime Number PNL System



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Restaurant Form Excel-008


Inventory spreadsheet

restaurant spreadsheets

daily sales food inventory labor system sample

daily sales food inventory labor system

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Weekly Alcohol Perpetual Inventory


The good thing about the weekly alcohol perpetual inventory system is that you can actually pinpoint who and when a particular product went missing from your restaurant or business inventory.

Lets say you conducted an weekly inventory and your Liquor percentage is high.

To use this system you will need to make a list of your top 5 to 10 alcohol drink items that you would think people would steal.

Enter those alcohol drink items onto the alcohol perpetual sheet. On a regular basis, count those items in your inventory. Vary the time to count to try to determine when the items are going missing?


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Restaurant Form Excel-011A


perpetual inventory


Alcohol Perpetual Inventory

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Restaurant Dining Room Layout Chart


This is really an excellent tool for any restaurant.

Are your servers telling you that they were skipped in a rotation seating?

Is there one server receiving more tables than the other servers?

Are the servers complaining that this practice is not fair?

The answer is to utilize a restaurant dining room layout chart. Use it to properly rotate the seating for all of your servers. This also will reduce server double seating which may cause the server to be overloaded. This will affect customer service along with repeat business.


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Restaurant Form Excel-012
Restaurant Dining Room Layout Chart



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 Restaurant Dining Room Layout Chart

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