Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Does the member of staff acknowledge the customer with eye contact, smile and a beverage napkin?
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Does the member of staff pick the glass up by the bottom instead of the top?
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Does the member of staff check if the glass is clean?
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Does the member of staff hold the glass at a 45 degree angle when pouring?
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Does the member of staff serve the pint with the brand label facing to the customer on a beverage napkin?
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Is the head of the pint appropriate? (roughly 1cm)
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Is there unnecessary wastage when pouring?
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What is / are the causes of fobbing?
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What are the causes of flat beer?
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How long do you need to wait before pouring a beer once the keg has been changed?
