000G1 Bar Cellar & Late Night Operations

• Conducted on

  Date

• Prepared by

• Location
  Address

The Bartender

• Does the bartender have correct uniform on and<br>look presentable?

  Yes

  No

  N/A

• Does the bartender demonstrate ability to take<br>multi orders?

  Yes

  No

  N/A

• Is speed and efficiency shown throughout<br>service?

  Yes

  No

  N/A

• Is the correct kit used (ice scoop/fruit tongs/<br>measures/blue cloth/bar blade/pours)

  Yes

  No

  N/A

• Does the bar tender promote team work and help<br>others as required?

  Yes

  No

  N/A

Welcome & First Impressions

• Are customers acknowledged immediately on<br>approach to the bar? (within 10 seconds)

  Yes

  No

  N/A

• Does the team member take the 1,2,3 approach to<br>service?

  Yes

  No

  N/A

Recommend. Take order and upsell

• Does the team member present<br>the drinks menu to the customer?

  Yes

  No

  N/A

• Does the team member chat to the customer and<br>make a genuine recommendation?

  Yes

  No

  N/A

• When customer returns is the bartender able to<br>memorise and reiterate previous order?

  Yes

  No

  N/A

Serve Drinks to Standard

• Is the drink assembled to standard?<br>(Clean, dry glass/ice/garnish/straws)

  Yes

  No

  N/A

• Is the drink assembled in the time set?

  Yes

  No

  N/A

• Is the drink presented to the customer correctly?

  Yes

  No

  N/A

Bill and Payment

• Is the price communicated to the customer before<br>payment has crossed hands?

  Yes

  No

  N/A

• Is conversation with customers maintained whilst<br>payment is taken?

  Yes

  No

  N/A

Thanks and Goodbye

• Is the customer thanked and goodbye given when<br>they leave the bar?

  Yes

  No

  N/A

• Does bartender keep the work area clean as they work?

  Yes

  No

  N/A

• Are Fridges clean and streak free?

  Yes

  No

  N/A

• Is the bar top wiped down regularly with a blue cloth?

  Yes

  No

  N/A

• Is the bar stocked to suit level of business and serving<br>period?

  Yes

  No

  N/A

• Is all fruit prepped to standard and cut correctly?

  Yes

  No

  N/A

• Is glassware handled correctly at all times?

  Yes

  No

  N/A

• Are blue cloths and D10 available in the bar area and<br>in use?

  Yes

  No

  N/A

• Does the bartender use a clean, cool and dry glass?

  Yes

  No

  N/A

• Is the glass positioned at a 45 degree angle when pouring?

  Yes

  No

  N/A

• Does the bartender ensure that the nozzle does not enter the liquid at any time?

  Yes

  No

  N/A

• Does the bartender prevent from swirling the glass as they pour?

  Yes

  No

  N/A

• Does the pint have 95% liquid and 5% head?

  Yes

  No

  N/A

• What types of ID do we accept?

  Strong Answer

  Poor Answer

  N/A

• What checklists are in place and how are they used?

  Strong Answer

  Poor Answer

  N/A

• How would you recommend your favourite drink to a<br>customer?

  Strong Answer

  Poor Answer

  N/A

• What measures do we use and for what drinks?

  Strong Answer

  Poor Answer

  N/A

• What are the 4 C’s in relation to the perfect pint ?

  Strong Answer

  Poor Answer

  N/A