The checklist for the final 20 minutes before service
A practical checklist for the last 20 minutes before service, with concrete checkpoints for groups, table requests, allergies, delays and division of responsibility, adapted to the restaurant's own routine.
Why the final minutes matter most
The last minutes before the doors open are often the most hectic part of the evening. Bookings are confirmed and tables are set, but the details that separate a calm start from a stressful night are still scattered between the kitchen, the waitstaff and the booking overview. A short, concrete checklist brings these details together in one place before the first guest walks in.
How many checkpoints are needed and when they should be carried out depends on the venue's size and number of bookings. Some choose to split it into two or three short rounds during the final twenty minutes, while others prefer one combined review. What matters is that each point has a clearly assigned owner, so no one is left facing an overwhelming checkpoint just as guests start arriving.
Groups and table requests confirmed before the doors open
The number of guests in group bookings should be confirmed against what has actually been set, ideally as part of the pre-opening review. If a group has shrunk or grown without the table being adjusted, unnecessary space pressure builds up later in the evening. Also check that combined tables are actually ready, and that extra chairs have been brought in before the floor gets busy.
Table requests noted in the booking should be physically confirmed, not just read. If a guest has asked for a window seat or a table away from the kitchen door, staff should verify that exact table is available and not already assigned to another reservation. It takes little time per table, but it can prevent an unnecessary situation when the guest arrives.
Allergies and delays need an agreed routine
Allergy information noted in the booking should reach the kitchen before service starts, not be discovered only once the guest is already seated. A brief verbal handover between waitstaff and kitchen before opening ensures both sides know which tables require extra attention from the very first order.
Delays should have an agreed routine: who contacts the guest if they haven't arrived within the agreed time, and how long the table is held before it's released for the next booking. The restaurant decides for itself what counts as a reasonable limit, but without a shared agreement, the decision often gets made on the fly, under time pressure, creating uncertainty for both staff and the waiting guest.
Assigned responsibility makes the checklist real
A checklist does little good if everyone assumes someone else is responsible. Assign the tasks concretely: one person checks group bookings and table requests, another reviews allergies with the kitchen, and a third follows up on any delays. Write the names down somewhere visible, such as on a board in the staff room, rather than relying on responsibility being passed on verbally and easily forgotten in the rush.
In TableBooking, the restaurant can view the day's bookings, guests and floor plan together in the dashboard, and each table can have a reference photo that makes it easier to find the right table during service. This gives the final check a concrete starting point, rather than loose notes and memory, when the checklist is run through before the doors open.
Want to see how it works in practice?
Start with a free restaurant account and build your tables, opening hours and booking link at your own pace.
Start free