Prompts for Restaurants and cafés

Every prompt in this set, as a list

All 100 titles for Restaurants and cafés, with the job each one is for. The card for each is on this page; the filters above narrow the grid, not this list.

• Answering an allergen question safelyA customer asks whether a dish is free from something and you are not the person who can confirm it.
• Replying to a bad reviewA one or two-star review is public and everyone in the team has seen it.
• Menu descriptions that sell without lyingThe menu reads like an ingredients list and the specials never get ordered.
• Turning today's stock into a specials postThere's surplus in the walk-in and you need a post before service.
• The five-minute pre-shift briefService starts in ten minutes and the team needs the two things that matter.
• An opening or closing checklist for your actual stationsThe list on the wall is out of date and everyone does it from memory.
• A schedule from hours and peopleThe week's schedule needs building and you're doing it at the end of a double.
• A complaint about the wait, in publicSomeone posts that they waited 40 minutes and nobody acknowledged it.
• Reservation confirmation with the policy attachedA booking is taken and you want the terms in writing once, not in an argument later.
• Explaining a deposit for a large partyA group of 14 wants a Saturday table and the deposit conversation feels awkward.
• A supplier order from par levelsThe order goes in tonight and it's being done from memory.
• What the waste bin says about the menuFood cost is drifting and nobody has looked at the waste log in a month.
• Asking for reviews without beggingRegulars love you and none of them have left a review.
• A caption for a new dishThe dish is on the pass, it looks good, and the phone photo is already taken.
• Telling regulars the prices are going upCosts have moved and the menu has to follow, but the regulars are the business.
• Teaching a new step on the registerA new starter keeps making the same register mistake at the busiest hour.
• The handover between shiftsThe next shift walks in and doesn't know what's missing.
• A reply when someone leaves something behindA customer asks about a lost jacket, bag, or phone.
• Turning a month of feedback into a team meetingReviews, comments, and staff moans are piling up and the team meeting is Thursday.
• A job ad for the role you actually needYou need a line cook or a barista and the last ad brought the wrong applicants.
• A group or kids booking replyA school, team, or family group asks about a table and the answer isn't a straight yes.
• A closing note that sets up tomorrowYou're last out and tomorrow's opening depends on something being written down.
• A short-staffed night, handled in one messageSomeone calls in sick at 4pm and the team needs to know what changes, without drama.
• The supplier price-rise conversationA supplier's increase lands and you need to push back politely, with the numbers in front of you.
• A one-page AI rule for kitchen and floorStaff are using AI for menus and messages and nobody has said what's off-limits.
• When the delivery arrives shortThe supplier's van has gone and the box count does not match the order, twenty minutes before service.
• The large party that does not turn upA table of twelve for a birthday is a no-show and the kitchen has prepped for it.
• "I booked a table" and there is no recordA guest insists on a booking that the book shows nothing for, on a full Saturday.
• The walk-in when the book is fullFour people arrive at 8pm without a booking and every table is taken until 9:30.
• "Can we move to that table?"A seated party wants the window table that is booked for someone else.
• The birthday cake from outsideA party arrives with a cake and candles and expects plates and a knife.
• CorkageA table brings three bottles and asks for glasses, no corkage mentioned on the menu.
• The dog on the terraceA couple wants to bring a dog to the terrace and another guest has already complained about one.
• The pram in a tight roomTwo families arrive with prams and the aisle is the fire exit route.
• "I'll die if there's a trace of nuts"A guest describes a severe allergy and asks you to guarantee the dish.
• The seventeen-year-old ordering wineA young guest orders a bottle and the table says it is fine.
• The guest who has had too muchA man at the bar is loud, unsteady, and ordering another round.
• The guest filming the kitchenSomeone is filming staff through the pass and posting it live.
• "This isn't what I ordered"A dish goes to the wrong table and the guest has already started eating it.
• Forty minutes at the tableA table has waited and is getting loud about it.
• "Take it off the bill"A guest says the steak was cold and wants the whole meal comped.
• The card that declinesA table of six cannot pay and the card keeps failing.
• Splitting the bill six waysSix people want six separate card payments at the end of a busy night.
• Removing the HOA feeA guest asks for the discretionary HOA fee to be taken off because "service was slow".
• The gift voucher that expiredA guest presents a voucher from eighteen months ago and the terms say twelve.
• Mothering Sunday, fully bookedThe book is full for the busiest Sunday of the year and the phone keeps ringing.
• The dietary change on the nightA guest tells the server they are now vegan, and the set menu is already plated.
• The private dining enquiryA company wants 30 people in a room that seats 22.
• The wedding reception quoteA couple wants exclusive use, a marquee and a band, and the restaurant has never done one.
• The office lunch accountA nearby office wants a monthly account for 40 lunches and invoicing at 30 days.
• The pop-up collaborationA local baker proposes a one-night collaboration and wants 50/50 on the door.
• The fridge that failed overnightThe walk-in is at 14°C on a Monday morning and the stock is questionable.
• The pest sightingA guest photographs a mouse by the bins and posts it before telling you.
• The environmental health visitAn inspector arrives unannounced at 12:30 on a full service.
• The chef who calls in sick on SaturdayThe head chef has food poisoning and the Saturday book is full.
• The new chef's first menuA new head chef wants to change everything in week two.
• The recipe that will not scaleA dish works for four and collapses at forty covers.
• The dish that keeps coming backThree plates of the same dish are returned in one service.
• Ticket times creeping upThe kitchen is running 25 minutes on mains by 8:30 every Saturday.
• The kitchen shouting at front of houseService has turned into a row and a server has been reduced to tears.
• The server who over-promisesA new server tells a table "we can do that" and the kitchen cannot.
• The new menu briefing for the floorEight new dishes go live on Friday and the servers have not tasted them.
• The first shiftA new starter begins on a Friday night with no plan.
• The trial shiftSomeone comes for a paid trial and the team is too busy to watch them.
• The staff mealThe team eats whatever is left and morale is going with it.
• The tip splitThe team wants the tips split differently and nobody agrees.
• The schedule swapTwo servers want to swap a Saturday shift and the schedule is already tight.
• The staff member who wants to leaveA good waiter hands in notice in the middle of a staffing crisis.
• The Instagram DM bookingSomeone messages the restaurant account at 6pm wanting a table for tonight.
• The influencer's free mealSomeone with 40,000 followers offers "exposure" for a free dinner for four.
• The content dayA photographer offers a half-day shoot and the restaurant has no props or plan.
• The local paper wants a commentA reporter calls about a bad review that has gone viral locally.
• The awards entryThe local food awards close on Friday and the entry form wants 500 words.
• The loyalty schemeRegulars come weekly and there is nothing to reward them with.
• The gift card pushDecember and the restaurant wants to sell gift cards for the first time.
• The second siteThe first restaurant is full every weekend and the landlord offers the unit next door.
• The delivery app's 30% commissionA delivery platform wants to list the restaurant at a commission that eats the margin.
• The packaging that steams everythingFried food arrives soggy and the reviews say so.
• The driver who waits 20 minutesDelivery drivers are queueing at the pass and orders are going cold.
• The online menu is wrongThe website still lists dishes that came off in March and prices from last year.
• Choosing a reservation systemThe book is a paper diary and two people take bookings by phone.
• The Google profileThe restaurant does not appear when people search "brunch near me".
• The register data nobody readsThe POS has a year of sales data and the owner orders by instinct.
• The bin auditFood waste is up and nobody knows which dish is coming back.
• The energy bill doublesThe new contract is double last year's and the margin is already thin.
• The rent reviewThe landlord proposes a 25% increase at the rent review.
• The flood from upstairsA pipe bursts above the dining room and the restaurant is closed for a week.
• The lease is up for renewalThe five-year lease ends and the landlord wants a new ten-year term.
• The pavement licenseThe city opens applications for outdoor seating and the restaurant wants eight tables outside.
• The neighbors complain about noiseResidents above the restaurant write to the city about late-night noise.
• The music licenseA band is booked for Saturday and nobody has checked the license.
• The year the numbers tell the truthTwelve months in and the owner cannot say whether the restaurant is working.
• Closing for a weekThe team is exhausted and the owner wants to shut for the first week of January.
• The refurbishmentThe dining room needs new flooring and the work will take three weeks.
• The Christmas scheduleEveryone wants the same three days off in December.
• The regular who says it has changedA ten-year regular tells you the place has lost what made it good.
• The new place on the cornerA competitor opens two streets away with a bigger budget and lower prices.
• "Can I have the recipe?"A guest asks for the recipe for the dish they loved.
• The kitchen porter who keeps leavingThe fourth KP in six months has quit and the kitchen is carrying the mess.
• The dishes that never sellThe menu has grown to 40 dishes and half of them move two a night.

Every other trade

The same page exists for each one: search inside the trade, filter by level, and open the ones that fit.

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