How often should front of house checklists be reviewed?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones. Click to email Liam directly, he reads every email.

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Front of house checklists should be reviewed at least once a month, or whenever there's a major change like a new menu, a change in staff roles, or updates in equipment. Regular reviews keep the checklists relevant and ensure they continue to meet the needs of your team and your service standards.

Common misunderstanding: Once a checklist is created, it doesn’t need to be changed unless there is a problem.

Even if no issues are apparent, regular reviews can uncover opportunities for improvement and adapt to subtle shifts in operations or customer expectations. It’s about proactive management, not just reactive fixes.

Common misunderstanding: Checklists only need reviewing annually.

Annual reviews might miss changes that affect daily operations. Frequent reviews help catch small issues before they become big problems and keep the checklist effective all year round.

What kind of feedback should be gathered from staff about checklists?

Feedback from staff should focus on clarity, relevance, and practicality of the checklist tasks. Ask your team if there are any tasks that feel unnecessary, unclear, or consistently missed. Encourage them to suggest improvements and share whether the checklists help them in their daily roles or create unnecessary hurdles.

Common misunderstanding: Staff feedback on checklists is only about what’s wrong.

Positive feedback is just as valuable. Knowing which parts of the checklist work well can help you understand what to maintain during revisions.

Common misunderstanding: Only negative incidents should trigger feedback requests.

Regular feedback should be encouraged, not just feedback following issues. This continuous input can drive consistent improvements and staff engagement.

How do checklists stay aligned with standard operating procedures (SOPs)?

Checklists should be directly aligned with your venue's SOPs by using consistent language and steps as described in training and operational guides. If SOPs change, the checklists should be updated simultaneously to avoid confusion and ensure compliance. Regular training sessions can help reinforce this alignment.

Common misunderstanding: Checklists and SOPs are separate tools.

They should function together. A checklist is a practical application of SOPs, guiding daily actions based on broader operational policies.

What checks should be done in the dining area before service begins?

Before service starts, ensure that the dining area is well-prepared to welcome guests. This involves checking that all tables are clean, stable, and completely set with menus, cutlery, and napkins.

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What checks should be done in guest toilets before opening?

Before your restaurant opens, ensure the guest toilets are clean, well-stocked, and fully functional.

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How can I clearly write FOH cleaning tasks to avoid confusion?

To clearly write FOH cleaning tasks, it's important to provide specific and detailed instructions to avoid confusion and ensure consistency in cleaning standards.

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What are the most critical FOH cleaning tasks to complete after every guest?

After each guest, it is important to reset the area promptly to ensure cleanliness.

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What should be included in a daily FOH opening and closing cleaning checklist?

A comprehensive daily FOH cleaning checklist should include: wiping down the host stand and resetting menus, cleaning POS equipment, polishing door glass and handles, checking and cleaning toilets with necessary supplies, restocking napkins, condiments, and tabletop items, vacuuming or mopping key walkways and under tables, emptying bins and cleaning bin lids, and spot-cleaning walls, door frames, and baseboards. This ensures the front of house is welcoming and hygienic for guests.

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How do I encourage a culture of pride in FOH cleaning, not just compliance?

To encourage a culture of pride in front-of-house cleaning, it's crucial to make staff feel valued and show how their efforts contribute to the restaurant's success.

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How should front of house cleaning tasks be assigned to specific roles?

Assigning cleaning tasks to specific roles is crucial to ensure all tasks are completed consistently and efficiently.

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Which FOH cleaning tasks should be done monthly?

Monthly cleaning tasks in a restaurant's front of house are important for maintaining a professional appearance and ensuring long-term cleanliness.

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What tasks should be included in a front of house opening checklist?

A comprehensive front of house opening checklist should include the following tasks: (1) Conduct a guest perspective walkthrough to identify any issues. (2) Clean and set up outdoor areas.

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Why are opening and closing checks important for front of house staff?

Opening and closing checks are essential for ensuring everything is ready for guests and that the venue is secure after they leave.

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How do I prioritise FOH cleaning tasks by guest visibility and hygiene risk?

To prioritise Front of House (FOH) cleaning tasks effectively, begin by identifying areas most visible to guests or those that could pose hygiene risks.

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What are the signs that your FOH cleaning schedule isn’t working?

If your front of house appears clean but customers or staff report issues, this may suggest a problem with your cleaning schedule.

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What specific tasks should be completed at the bar or service station before opening?

Before opening your bar or service station, complete the following tasks to ensure smooth operation: Wipe and sanitise the bar tops and drip trays.

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What weekly FOH cleaning tasks should be scheduled to maintain hygiene standards?

Weekly cleaning tasks to maintain cleanliness and hygiene in the front of house (FOH) of a restaurant include: deep vacuuming of carpets, scrubbing hard floors, dusting light fittings, cleaning skirting boards, and wiping down furniture. It is also important to clean high-touch areas like chair legs and bar stools. Schedule these tasks during quieter periods or when the restaurant is closed for efficient cleaning without disrupting service.

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