Server Training Manual (Free Template)
A new server learns most of the job from whoever they shadow, which means each one learns it a little differently. This manual sets out the steps of service at a small restaurant, from the moment a table sits down to the moment the guests leave, so every guest gets the same experience. Fill in your own timings, menu knowledge and POS details, and use it alongside a few shadow shifts.
Free, no sign-up. Edit it, print it, share it with your team.
What you'll need
- Your menu with allergens marked
- Table and section map
- POS login
- Order pad and pen
The steps
Learn the table numbers and your section before the shift.
Learn the seat numbers too, so food goes to the right person without asking.
Greet a new table within 1 minute of them sitting down.
Even if you're busy: "Hi, I'll be right with you." Then bring water or menus.
Ask about allergies before you take any order.
"Does anyone have an allergy I should tell the kitchen about?"
Watch out: Never guess about an allergen. Ask the kitchen, then tell the guest what you found out.
Take the drink order and bring the drinks within 5 minutes.
Suggest one or two drinks if guests are unsure.
Take the food order, going around the table in one direction.
Write the seat number next to each item, then read the order back.
Enter the order into the POS right away, with every change.
Flag allergies with the allergy button or note in the POS, never just by telling the kitchen.
Run food to the table and place each plate by seat number.
Say the name of the dish as you set it down, and avoid reaching across guests.
Check back within 2 minutes or two bites.
"How is everything?" Fix problems right away and tell your manager.
Clear plates when everyone at the table has finished.
If you're not sure someone is done, ask before you take their plate.
Offer dessert and coffee before you bring the check.
One sentence. If they say no, bring the check without making them ask for it.
Present the check and take payment.
Confirm the total out loud for card payments. Follow the cash handling procedure for cash.
Thank the guests and reset the table within 5 minutes of them leaving.
Wipe it, set it again and tell the host it's ready.
Finish your side work before you clock out.
Restocking, polishing glasses, rolling silverware. Your manager assigns it.
How to adapt it
- Add your menu as separate procedures, with the allergens for each dish.
- Have new servers shadow at least two full shifts before taking a section.
- Replace the example timings with the ones that suit your restaurant.
- Add your wine and cocktail notes for servers who also sell drinks.
Turn this template into training your team will actually open
In ShowHow, your staff read each step on their phone, with photos, in their own language, and you see who has confirmed it. Start from this template or film yourself doing the job.
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