Free checklist
Front Counter Training Checklist
The checklist (13 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Front Counter checklist in the Restaurant / QSR starter set, filed under Front of House, and every item here is editable.
- 1Greeted each guest within a few seconds of reaching the counter
- 2Entered every item and modifier accuratelyMust pass
- 3Repeated the order back before giving the total
- 4Marked allergy requests on the order so the kitchen could see themCritical
- 5Asked whether the order was for dining in or to go
- 6Suggested one add-on that fit the order
- 7Counted change back to the guest
- 8Kept the cash drawer closed between transactions
- 9Called a manager for every void or refund
- 10Handed over the receipt with the order number on it
- 11Thanked the guest and invited them back
- 12Stayed calm and polite with an upset guest
- 13Wiped down the counter and register between rushes
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What usually goes wrong
Order accuracy is the item that carries the checklist. A warm greeting on a wrong order still costs you the remake and the guest, so treat accuracy as the thing that has to be right before anything else on the list counts.
The items a good total should not outweigh
- Marked allergy requests on the order so the kitchen could see them
When to sign someone off
A workable bar for this checklist: no critical items missed, a score above a line you set for Front Counter specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Checklists that pair with this one
Someone trained on this one most often covers these alongside it, which makes them the sensible second checklist to train.
Common questions
How long does it take to train someone on front counter?
Most people can take a simple order unaided within a shift or two. What takes longer is holding accuracy while the queue grows, so the observation that decides a sign-off should happen during a rush rather than a quiet mid-afternoon.
What should be on a front counter checklist?
The 13 items above cover it: greeted each guest within a few seconds of reaching the counter, entered every item and modifier accurately, repeated the order back before giving the total, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this checklist, one item is marked critical: marked allergy requests on the order so the kitchen could see them. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Front Counter checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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