Kitchen & Floor Staff Shift Feedback
An internal pulse for hospitality teams: staffing, prep, equipment, and morale.
4 questions · 1 page · about 1 minute to answer · fully editable after you start
Hospitality staff see tonight's problems before the reviews do: the short-staffed section, the fryer that needs a service, the prep that ran out at eight. This internal shift survey collects that operational intelligence in ninety seconds at close, while it is specific enough to act on.
Run it anonymously a few shifts per week rather than nightly – enough for a trend, not enough to become wallpaper. The would-recommend-working-here trend is your early-warning system for the turnover that kills service quality.
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Page 1
Tonight's shift
This quick survey asks how tonight's shift went for you in the kitchen or on the floor. Your answers help us fix what slows the team down. It takes about 1 minute.
Q1.How did each of these go tonight?*
| Bad | Manageable | Good | Not applicable | |
|---|---|---|---|---|
| Staffing level for the volume | ||||
| Prep and stock readiness | ||||
| Equipment working order | ||||
| Communication between kitchen and floor |
Q2.How was morale tonight?
Q3.What nearly went wrong tonight that management should know about?
Q4.How likely are you to recommend working here to a friend in the industry?
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