Restaurant server training checklist

A step-by-step training path for front-of-house servers — from table setup to handling complaints with confidence.

• Table setup & mise en place — Trainer demonstrates correct table layout, linen handling, and pre-service station setup. Trainee completes setup independently to standard before their first shift.
• Menu knowledge & product walkthrough — Trainer walks through the full menu: ingredients, preparation methods, key allergens, and the venue's signature items. Trainee must be able to describe every section without referring to notes.
• Order-taking & POS entry — Practice taking a full table order, entering it correctly in the POS, and handling modifications. Cover split bills, voids, and how to handle a mid-order change.
• Allergen protocol for service — Cover how to handle a guest allergen declaration: what to ask, who to inform, what to check, and how to confirm before the dish leaves the kitchen.
• Food running & table service — Practice carrying plates, confirming dishes at the table, and the order of service. Include how to handle a wrong dish and when to involve the manager.
• Upselling & guest engagement — Trainer-led session on natural upselling — drinks, sides, desserts. Practice conversation openers that don't feel scripted. Trainee demonstrates on a shadow shift.
• Shadow shift — full section — Trainee runs a section alongside their trainer for a full service. Trainer coaches in real time and completes the sign-off scorecard at the end of the shift.

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