Checklist template

Patio and seasonal seating operations for restaurants

A ready-to-use checklist with 112 items in 6 sections, covering Setup and furniture, Service flow, Cleanliness, Weather readiness, Permits and boundaries, Close-down. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 112 Items
  • 96 Yes / No checks
  • 6 Scored ratings
  • 126 Points

Use this template How audits work

1. Setup and furniture 20 items

  1. The patio floor plan in use matches the approved layout, with the same number of tables and seats Yes / No 1 pt
  2. Tables are level and do not rock on the paving or decking Yes / No 1 pt
  3. Chairs were checked for loose joints, cracked frames and torn slings before opening Yes / No 1 pt
  4. Chair cushions are dry and free of stains or mildew Yes / No 1 pt
  5. Umbrella bases are weighted or bolted to the weight specified for the umbrella size Yes / No 1 pt
  6. Umbrella ribs and canopies are free of tears or bent arms Yes / No 1 pt
  7. Umbrellas open to a height that clears the head of a standing guest Yes / No 1 pt
  8. Aisles between tables are wide enough for a wheelchair, as set by the approved layout Yes / No 1 pt
  9. At least one accessible table is available on the patio, on an accessible route Yes / No 1 pt
  10. The route from the kitchen to the patio is free of steps, hoses or cords that could trip a server Yes / No 1 pt
  11. Planters, railings and barriers are stable, with no sharp edges or splinters Yes / No 1 pt
  12. String lights and fixtures all work, and their cables are secured out of reach Yes / No 1 pt
  13. Outdoor outlets have weatherproof covers, and extension cords are rated for outdoor use Yes / No 1 pt
  14. Outdoor speakers are set at the volume allowed by company policy and local rules Yes / No 1 pt
  15. Table numbers on the patio match the floor plan in the point-of-sale system Yes / No 1 pt
  16. A host stand or sign tells guests whether to wait to be seated on the patio Yes / No 1 pt
  17. Menus used outdoors are clean, weighted or clipped against the wind Yes / No 1 pt
  18. Seats set on the patio at the time of the visit Number
  19. Tables or chairs removed from service for damage Number
  20. Condition of patio furniture Rating
    • Sound, clean and matching 5 pts
    • Usable with wear or mismatched pieces 3 pts
    • Broken or unsafe pieces in use 1 pt

2. Service flow 19 items

  1. The patio is a separate section in the point-of-sale system with its own server assignments Yes / No 1 pt
  2. The number of servers assigned to the patio matches the staffing guide for the seats open Yes / No 1 pt
  3. Patio seats are opened or closed on the host's seating chart according to the staff on shift Yes / No 1 pt
  4. Guests seated on the patio are greeted by their server within 2 minutes Yes / No 1 pt
  5. A server station on or near the patio is stocked with cutlery, napkins, glassware and water Yes / No 1 pt
  6. A handheld or a nearby terminal lets servers enter orders without crossing the dining room Yes / No 1 pt
  7. Payment can be taken at the table with a portable terminal that works on the patio Yes / No 1 pt
  8. Food runners know the patio table numbers and deliver without auctioning plates Yes / No 1 pt
  9. Hot food arrives on the patio hot, with plate covers used when the route is long or windy Yes / No 1 pt
  10. Drinks are carried on trays, with the drinkware required outdoors by company policy or the license Yes / No 1 pt
  11. A busser is assigned to the patio during peak periods Yes / No 1 pt
  12. The kitchen is told when the patio opens, so prep and line staffing match the added seats Yes / No 1 pt
  13. The quoted wait for patio tables is tracked separately from the dining room Yes / No 1 pt
  14. Patio guests are checked on within 2 minutes of food arriving Yes / No 1 pt
  15. A manager walks the patio at least every 30 minutes during service Yes / No 1 pt
  16. Guests are asked not to move tables or chairs outside the approved layout Yes / No 1 pt
  17. Minutes from seating to first greeting on one table timed during the visit Number
  18. Servers assigned to the patio at the time of the visit Number
  19. Service on the patio compared with the dining room Rating
    • Same pace and attention 5 pts
    • Slower at peak 3 pts
    • Guests visibly waiting or flagging staff 1 pt

3. Cleanliness 18 items

  1. The patio floor was swept or hosed before opening and is free of food debris Yes / No 1 pt
  2. Tables are sanitized and dried between seatings Yes / No 1 pt
  3. Chair seats are wiped between seatings, including under the arms Yes / No 1 pt
  4. Bird droppings are removed from furniture, railings and the floor before service Yes / No 1 pt
  5. Umbrella canopies are free of dirt, pollen and droppings Yes / No 1 pt
  6. Cigarette litter is absent from the patio floor, planters and perimeter Yes / No 1 pt
  7. Smoking or vaping rules for the patio are signed as required by local regulation Yes / No 1 pt
  8. Trash and bus tubs on the patio are covered and emptied before they overflow Yes / No 1 pt
  9. Dirty dishes are removed from the patio within 5 minutes of guests leaving Yes / No 1 pt
  10. Condiments and sugar caddies are covered or brought out only on request Yes / No 1 pt
  11. Cutlery roll-ups and glassware are not pre-set on outdoor tables left unattended Yes / No 1 pt
  12. Fans or traps used against insects are placed away from the tables Yes / No 1 pt
  13. No food scraps are left out that attract birds, wasps or rodents Yes / No 1 pt
  14. Planters are maintained, with no dead plants or litter in the soil Yes / No 1 pt
  15. Grease or drink stains on the paving are scrubbed on the weekly schedule Yes / No 1 pt
  16. The sidewalk and curb next to the patio are free of litter Yes / No 1 pt
  17. Tables found dirty and unoccupied at the time of the visit Number
  18. Cleanliness of the patio Rating
    • Spotless and inviting 5 pts
    • Clean with some debris or stains 3 pts
    • Dirty tables, litter or pests 1 pt

4. Weather readiness 19 items

  1. The manager on duty checks the weather forecast before opening the patio and again before the evening service Yes / No 1 pt
  2. A written rule states the wind speed or conditions at which umbrellas are closed Yes / No 1 pt
  3. Umbrellas are closed and tied when the patio is unattended Yes / No 1 pt
  4. A plan exists to move patio guests indoors in rain, including how their checks are transferred Yes / No 1 pt
  5. The patio is cleared when lightning or a severe weather alert is announced Yes / No 1 pt
  6. Staff asked can state the wind limit at which awnings or retractable roofs are retracted Yes / No 1 pt
  7. Enough patio heaters are fueled and working to cover the seats open on a cool evening Yes / No 1 pt
  8. A heater that runs out of fuel during service is back in use within 15 minutes Yes / No 1 pt
  9. Tables with no heater or shade coverage are closed first when the weather turns Yes / No 1 pt
  10. Fire pits or fire tables are supervised when lit and have their guards in place Yes / No 1 pt
  11. An extinguisher is within reach of the patio, with an inspection tag in date Yes / No 1 pt
  12. Shade covers the tables exposed to direct afternoon sun, or those tables are closed in extreme heat Yes / No 1 pt
  13. Misting systems or fans work and do not wet the walking surface Yes / No 1 pt
  14. The patio floor drains after rain, with no standing water Yes / No 1 pt
  15. Wet surfaces are squeegeed or signed before guests are seated after rain Yes / No 1 pt
  16. Servers working outdoors have access to water and shade breaks in hot weather Yes / No 1 pt
  17. Blankets offered to guests are laundered between uses Yes / No 1 pt
  18. Patio heaters in working order Number
  19. Readiness for a change in weather Rating
    • Written plan known by staff and equipment ready 5 pts
    • Informal plan 3 pts
    • No plan or unsafe equipment 1 pt

5. Permits and boundaries 18 items

  1. The patio or sidewalk café permit is current and available at the restaurant Yes / No 1 pt
  2. The patio occupies only the area shown on the permit Yes / No 1 pt
  3. The seat count on the patio does not exceed the number approved on the permit Yes / No 1 pt
  4. The clear sidewalk width required by the permit is kept free of furniture, signs and planters Yes / No 1 pt
  5. Barriers or planters mark the perimeter where the permit or the liquor license requires an enclosure Yes / No 1 pt
  6. The liquor license covers the outdoor area where alcohol is served Yes / No 1 pt
  7. Staff stop guests from carrying alcohol beyond the licensed boundary Yes / No 1 pt
  8. Signs required at the patio exits (no alcohol beyond this point, occupancy) are posted Yes / No 1 pt
  9. Patio operating hours respect the closing time set by the permit or local rules Yes / No 1 pt
  10. Amplified music stops at the hour set by the permit or local noise rules Yes / No 1 pt
  11. Exits from the patio are unobstructed, and gates open without a key during service Yes / No 1 pt
  12. Fire hydrants, standpipes and building exits next to the patio are not blocked Yes / No 1 pt
  13. The rule on dogs on the patio follows local regulation and is posted Yes / No 1 pt
  14. The insurance certificate required by the landlord or the municipality for the patio is on file Yes / No 1 pt
  15. Neighbor complaints about noise or smoke are logged with the action taken Yes / No 1 pt
  16. Expiry date of the patio or sidewalk café permit Date
  17. Seats approved on the permit Number
  18. Compliance with the permit and license boundaries Rating
    • Fully within the permit 5 pts
    • Minor drift in layout or signage 3 pts
    • Over capacity or outside the boundary 1 pt

6. Close-down 18 items

  1. Last seating on the patio is announced to the hosts at the time set for the day Yes / No 1 pt
  2. All glassware, cutlery, condiments and menus are brought inside at closing Yes / No 1 pt
  3. Tables and chairs are wiped before being stacked or secured Yes / No 1 pt
  4. Furniture is locked with cables or brought inside as set by company policy Yes / No 1 pt
  5. Cushions are stored in a dry place overnight Yes / No 1 pt
  6. Umbrellas are removed from their bases and stored when high wind is forecast overnight Yes / No 1 pt
  7. Patio heaters are moved to their overnight position once cool Yes / No 1 pt
  8. Fire pits or fire tables are off, with their gas supply closed Yes / No 1 pt
  9. Lights, speakers, fans and misters are switched off Yes / No 1 pt
  10. Trash is removed from the patio, and bins are relined Yes / No 1 pt
  11. The patio floor is swept, and spills are rinsed so no residue is left overnight Yes / No 1 pt
  12. Gates are locked and the door between the patio and the dining room is secured Yes / No 1 pt
  13. Damage found at closing is written in the manager's log for repair Yes / No 1 pt
  14. At the end of the season, furniture is cleaned, counted and stored with an inventory list Yes / No 1 pt
  15. At the end of the season, propane, heaters and umbrellas are stored according to the manual Yes / No 1 pt
  16. Name of the manager on duty Short text
  17. Overall patio operation Rating
    • Set up to plan, clean and served at dining-room pace 5 pts
    • Running with setup, cleanliness or service points to correct 3 pts
    • Unsafe furniture, over capacity or guests left waiting 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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