Function and Set Menu Order Form
Get a function's food, drink, room and money agreed on one sheet the kitchen and the organiser both hold, so the numbers on the night match what was ordered.
Restaurants and bars · RB-06
A free printable restaurant table plan — every table with its seats, section and server, the booking on it, its time and requirements, and the second sitting.
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
Put a whole service's floor on one sheet before the doors open, so the host, the servers and the pass all work from the same plan and change it in the same pen.
Restaurant managers, hosts and head waiters in restaurants, gastropubs and hotel dining rooms that seat by booking.
One page, top to bottom:
Printed under the title: One service's floor on one sheet: every table with its seats, its section and server, who is booked on it and when, what they need and whether a second sitting follows. Written up before the doors open and changed in pen as the night goes.
Write-on lines: Restaurant · Date · Service · Manager on · Covers booked · Section 1 — server · Section 2 — server · Section 3 — server · Section 4 — server
Table, 12 rows: Table · Seats · Section · Booking name · Time · Covers · Requirements · Second sitting · Turned
Write-on lines: Tables held for walk-ins · Large party / joined tables · Out of use tonight · Waiting list
Because the empty tables are the plan too: they are where walk-ins go, where a large party can be joined up and where a server is light. A list of bookings alone does not show the floor.
Get a function's food, drink, room and money agreed on one sheet the kitchen and the organiser both hold, so the numbers on the night match what was ordered.
Price the specials from their ingredients rather than by guesswork, and see the next morning which ones sold, which were wasted and which are worth running again.
Keep every booking for a shared space in one visible place, which is the only reliable cure for double bookings.
Keep one grid that anybody taking an order can read, instead of a set of recipe cards nobody has time to look through during service.
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