Title Page
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Site conducted
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Conducted on
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Location
Tables set
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Are tables set with clean glasses, menus, postcards, candles if at night?
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Clean Menus
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Are bar menus clean?
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Are table menus clean?
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Are menus on the menu stand clean ?
Clean tables, in & out
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Are outside tables clean with ashtrays?
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Menus outside set if sunny?
Flowers & Plants, alive
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Are all plants alive?
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Do all tables have flowers on?
Bomboloni, always
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Is Bomboloni availabe?
Kitchen pass clear & clean
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Is kitchen pass clear of clutter?
Staff smoking/break/eating areas
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Ask staff member. Do they know where the staff eating and smoking areas are?
Toilets clean and stocked
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Are the toilets clean and stocked?
Junk, out of sight
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Are the back bars free from junk and clutter?
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Are customer areas free from junk?
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Are stations free from junk?
Uniform
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Are all staff and chefs in full uniform?
Fire exits
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Are all fire exits clear?
Staff rooms
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Is staff room tidy?
Glassware, enough of
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Does the site have enough glassware?
Deliveries away
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Are deliveries being put away (not dumped in the bar)?
Closedowns checked
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Is the die diligence book being filled in for kitchen and FOH opening and closing?
Illegal training
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Is your CPL percentage above 95%
Better ordering, not taxi’s
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Is the stockholding of food, drinks and consumables reasonable. No excess stock being stored?
Stocktakes
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Is drinks stock completed weekly?
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Is food stock completed weekly?
Lightbulbs
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Are all lightbulbs working?
Kit working
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Is all essential kit working?
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Are all maintenance issues on To-Do list?
Water
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Is water being placed on tables when guests are seated?
